I can’t describe how much I long for tomato season! I know, it’s like six months away. I found this mix with plum, yellow, purple and red baby tomatoes, and couldn’t resist it. Just cut them in half and combined them with cooked bulghur, green lentils, sunflower seeds, Kalamata olives and fresh basil. A drizzle of good quality olive oil, a dash of white vinegar and salt and pepper was all the dressing it needed. Lovely quick lunch salad!
A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar and seasoned with salt and pepper. Served with pumpkin and sesame seeds, basil and a drizzle of olive oil.
This recipe is from a talented @janetsmunchmeals No one can make pasta look better! And all her gorgeous bowls and salads make me drool… Go check her out! I tried this really tasty pasta with a white wine reduction, sundried tomatoes and artichokes and a streussel of panko and sunflower seeds. I’ll post a link to the original recipe in my Stories. We’ll be making this again very soon!
A quick and intensely green pasta dish, entirely improvised. Just the way I love to cook. Take the measurements as a guide only!
Steam 400 g broccoli. Blend with 1 dl green soy beans, 0,5 dl nutritional yeast, 1 dl fresh basil leaves, 0,5 tsp salt and 0,5-1 dl olive oil. Toss with freshly cooked spaghetti and top with roasted hazelnuts, basil leaves and sliced red chili.
This pasta was so simple to make, yet so full of flavour. Best combo, right? I cut 400 g large cheery tomatoes on the vine in half, and put them with the cut side upwards on a oven tray. I drizzled them richly with olive oil, salt and 2 cloves of sliced garlic. Then I slowly roasted them in the oven at 150 C for 1 h 15 min.
I chopped a handful of almonds and roasted them lightly in a pan. When the tomatoes were ready, I boiled the spaghetti. Meanwhile, I put the roasted tomatoes in a pan on medium heat. I added 1 tbsp of extra olive oil, 0,5 dl of white wine, a splash of white vinegar, black pepper and 10 leaves of fresh basil. I let it simmer until the pasta was ready.
When all was ready I simply poured the pasta into a large bowl and tossed it with the tomato sauce, and added some fresh basil and the roasted almonds. The best pasta we’ve had in a long time!
If Monday was a dish, it would be Spaghetti Bolognese. We probably break every possible rule in the Italian cookbook in this speedy version, but hey – it’s Monday! I just want to get the job done. Onion, garlic, tomatoe paste, soy mince, tinned tomatoes, grated carrots, salt and pepper. I used to love parmesan on top, but now I use nutritional yeast flakes instead for that cheesy flavour. Hope you all have a good start to your week!
I’ve seen so many beautiful bruschettas on IG over the last few days, so I had to make myself. With ripe and juicy tomatoes, a homemade sourdough bread and a high quality olive oil I was not disappointed. My husband has grown a few plants of cherry tomatoes this year, and finally we can start picking them!
Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing.
In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.
A deep green, healthy pesto with lots of iron and flavour. Use 1 dl each of lightly roasted natural cashews and sunflower seeds and 2 handfuls of fresh basil leaves and double the amount of baby spinach. Sauté 3 sliced cloves of garlic in olive oil until just soft. Add all ingredients to a food processor or blender. Add 0,75 dl of olive oil, 0,5 dl of nutritional yeast and 0,5 tsp salt. Blend until smooth but still a bit crunchy. Serve with spaghetti and sprinkle with nutritional yeast.
A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus.
Durra is naturally gluten free, it’s a seed and similar to quinoa and amaranth.