There are many dinners planned around potatoes, rice or pasta. Today I add a lovely Italian classical to it: Polenta. I make fried polenta with red onion marmalade, shiitake tapenade and smoked tofu. A great alternative for dinner together with some green leaves or even as a fancy snack to go with the sunday drink.
Today a review from a fantastic book, the Vegan cuisine by the top vegan chef Jean-Christian Jury. From the book I make braised pears with cabbage confit and white chocolate-onion puree.
A quick pasta dish with courgette in a creamy sauce is a real savior when in need! Lots of flavor, easy to make and with fresh vegetables that makes you jump for joy.
Today I make bolognese with Beluga lentils and red wine, crazy good for both pasta’s and to enjoy with tortilla and guacamole! The red wine will bring the lentils to the next level so be sure to choose a decent one for this dish!
Many with gardens have an overflow on zucchini at the moment. Or you just find them at a very cheap price in the supermarket or on the market. What better moment to make use of it? I have some yummy recipes for you with zucchini to come but today I start with this citrus-scented oven baked zucchini.
There are a few herbs that you almost can get addicted to. The herbmix called za’atar is one of them. It really goes with almost everything; veggies, meat, beans, thick yoghurt or with just bread and olive oil. You name it!