You know when you find a stack of different leftovers in the fridge, and just throw them in a bowl together. Doesn’t it often end up better than the original meal? That was definitely the case here. Spicy potato wedges, crispy falafel, oven baked Greek salad, hummus, tzatziki and baby spinach. Dreamy!
Let’s pretend I didn’t see the snow that fell today, and say that it’s spring and time for salads! A classic Caesar never gets old. Here’s Romaine lettuce, cucumber, “bacon” (thinly sliced eggplant fried crispy with oil, smoked paprika powder and salt), fried soy bits, avocado and bread croutons. And then I literally drenched the whole thing in this delicious dressing!
2 dl soaked cashews
3 cloves of garlic, sauteed
1 tsp soy sauce
3 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp capers, drained
1 dl water
1/4 nori sheet
Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.
I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.
Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I used cucumber, bean sprouts and purple cabbage. Add herbs and spices, like coriander, mint and chili in this case.
And when you think you’re all set, it’s time for the best bit – the dressing! This one is inspired by @glowingly.well, one of my best friends here on IG, who had posted a lunch prep literally just minutes before I logged on to look for some inspo. Check her feed out! And then make this incredibly yummy peanut butter lime dressing. As usual I have modified the recipe from what I had at hand.
1 tbsp lime juice
1 tsp apple cider vinegar
1 tbsp Japanese soy sauce
2 tbsp crunchy peanut butter
1 tbsp maple syrup
1 tbsp grated fresh ginger
Stir all the ingredients together and add a dash of water if you want a runnier dressing. Pour generously on top of your bowl.
I’m trying to up my iron intake, so I try to eat lots of cruciferous veg, leafy greens, beans and lentils and always combine it with something rich in vitamin C. So here’s a real power bowl for you:
• Shredded kale, massaged in olive oil, lemon juice and salt
• Whole bulghur
• Green lentils
• Grated carrots
• Dried cranberries
• Pomegranate arils
• Parsley, lemon and olive oil dressing
I feel stronger already!
How is it that salads taste even better served in a bowl? This was a particularly good one that I made last week. Whole bulgur (my favourite grain!), roasted sweet potato wedges, sugar snaps, blueberries, avocado, green baby leaves, honeydew melon and a handful of almonds. I drizzled it with a tahini lemon dressing, and it was heavenly!
The #eatcaptureshare challenge hosted by @thelittleplantation has been so much fun! I’ve really explored new approaches to food photography. In theme no 11 “The Mediterranean”, we’re encouraged to show the process rather than the finished dish. I made a mushroom pasta with the most delicious gremolata. A big bunch of flat leaf parsley, lots of garlic, olive oil, lemon zest, salt and pepper – crushed using my heavy mortar and pestle. My daughter with her red nails got to be my hand model for this shot.
I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.
My second entry in the #eatcaptureshare challenge hosted by @thelittleplantation. This one was tricky! I actually shot another dish, but the photos just didn’t work out. So I decided to highlight one of the required ingredients – the cabbage.
In my last entry I worked with contrast colours, and this time I wanted to go towards monochrome. But the most important thing for me is still that the food tastes good! So I paired the thinly sliced cabbage with red grapes, black and white sesame seeds and a dressing with olive oil, roasted sesame oil, mirin, maple syrup and a pinch of salt. This combination worked really well!
I love salads, even in the winter. Just need to switch things up with some warm, filling grains and wintery vegetables. This lovely salad insprired by my friend @elizabethshealthylife ticks all the boxes. And the dressing! The dressing is everything here. Mustard and maple syrup… yum! I’ll post a link to the original recipe in my Stories, and make you pop over and check Elizabeth’s account out!
In my version is mixed leefy greens, black rice, oven baked butternut squash, green lentils, dried cranberries, pomegranate arils and roasted pecans. The dressing is made with olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper. (Add garlic if you like!)