I’m trying to fuel myself through this rough patch, with the dark and cold season ahead of us, with lots of nourishing, delicious food. I love my salads even in the winter, but I try to add a few warm ingredients to keep the body temperature up and to feel more full.
In this nourish bowl is: * whole bulghur cooked in vegetable stock and turmeric * avocado * wilted baby spinach with garlic * steamed broccoli * oven baked butternut squash * cucumber * green lentils (canned) * tofu feta (see step by step recipe in my Storiy highlights!) * pomegranate seeds * walnuts * drizzle of olive oil
I see so many gorgeous, colourful salads here in my feed. So inspiring! Here my contribution – a nourishing, yummy salad with every colour of the rainbow. I served it with a smooth hummus on the side (see recipe for a world class hummus in my Stories).
Ingredients by colour: • Red rice and sliced red apples (red, obviously) • Golden bread croutons and roasted walnuts (let’s count that as orange, shall we?) • Marigold petals (yellow) • Steamed broccoli, avocado, green lentils, parsley and pumpkin seeds (green) • Raw grated beetroot (purple) • Borage petals (blue)
I hope you also enjoy eating the rainbow, my friends!
Luckily for me, craving comfort food doesn’t (only) mean I want fast food. A really good nourish bowl does the trick too. I guess I just want familiar tastes, a mainly warm meal and to feel full and satisfied after eating. This bulghur bowl ticks all those boxes.
• a base of whole bulghur cooked in vegetable stock and turmeric • diced and boiled sweet potatoes tossed in corn flour and then fried in oil • diced tomatoes and cucumber • thinly sliced fennel • diced mango • half an avocado • sprinkled with furikake made with crumbled nori sheet, nutritional yeast, sesame seeds and salt
The past week I’ve been been feeling great, and one thing that gives me away is that I start to crave comfort food. We had a couple of takeaway meals, but I like homemade versions just as much. Like this portabello club sandwich that my husband cooked for us. All I had to do was to bring out the camera.
Between pan toasted slices of bread is portabello hats marinated in balsamic vinegar and oil and then fried, avocado, baby spinach, tomatoes, cucumber, pickled red onion and vegan mayo. I squashed it a bit too hard when cutting the triangles, so it might be a little difficult to see all those stuffings. But hey – I could taste them all and that’s what counts!
As much as I love sushi, both nigiri and maki rolls, sometimes I just can’t be bothered with the nori sheets and the rice cushions. Ta-da – enter the sushi bowl! In this one I’ve got sushi rice, cucumber, green soy beans, red cabbage, roasted cashews, oven baked butternut squash, pineapple and avocados. Then drizzled with vegan sriracha mayo and soy sauce.
Hello there, #tacotuesday it’s good to see you! Especially loaded with goodies like soy mince, white beans, oven roasted potatoes, tomato salsa, sweetcorn, guacamole and coriander. And my new favourite taco topping – coleslaw! I love the crunch and creaminess it adds. I simply mixed thinly sliced red cabbage and grated carrots with a little vegan mayo, a dash of white vinegar, salt and pepper.
What’s your best addition to tacos? Give me your favourites, please!
A nice dip or sauce can lift any salad bowl to new heights. And the more the merrier, right? So for this pasta bowl (yes, there is penne pasta well hidden underneath the greens), I topped it was guacamole, home made coleslaw with vegan mayo, and the smoothest hummus you could ever imagine. . I’ve put a Story highlight in my profile how to make this divine, life changing hummus (after a recipe from @hannelenesvegetar). After trying this, where the trick is to boil canned chickpeas with baking soda, you’ll never want to eat another hummus again. You can thank me later.
Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!
I’ve seen so many beautiful photos of these sushi sandwiches on Instagram, and I had to try it. It was fun and easy enough to make. But eating it in any civilised way was another story. No food for a first date. But aside from the mess, it was super tasty!
Cook sushi rice and prepare whatever fillings you like. Inspired by @hannelenesvegetar, we used ovenbaked butternut squash in slices, red cabbage, avocado, alfalfa sprouts, peaches and cucumber. Put sushi rice on a nori sheet. Layer the fillings and finish with some rice. Fold the nori sheet like an envelope and flip over. Carefully cut in half with a sharp knife and open up to expose the middle. Drizzle with vegan sriracha and dried roasted onion. Serve with soy sauce, wasabi and pickled ginger.
Very simple dinner – fried some soy mince together with garlic and mushrooms, served with tomato, cucumber and sweetcorn. Topped it with salsa, leftover guacamole, cashew parmesan and coriander. Some liba bread on the side – et voilà! Dinner on the table in fifteen minutes.