This dish was – as usual – an improvised affair. It resembles Thai Massaman Curry, with some garlic, green chili paste, peanut butter, coconut milk, potatoes and carrots. Instead of adding chicken or beef as in Thailand (never pork, since Massaman means Muslim!), I served it with falafels. Plus rice, a squeeze of lime and peanuts. I was out of fresh coriander (my worst nightmare!!!), so I cheated with alfalfa sprouts, parsley and mint. But go for coriander if you have a choice. I didn’t take any measurements, but I’ll definitely make it again and jot it down for future reference.
Burgers on the barbecue tonight. I topped mine with cucumber, a peach salsa, vegan mayo and pickled red onion – and the very first leaf of our home grown lettuce!
For the salsa: Finely chop ripe peaches, fresh coriander and mint, and a little bit of red chili. Add the juice from half a lime, a pinch of salt och a pinch of sugar (depending on how sweet the peaches are). Mix well and rest for at least 30 minutes before serving.
Today we organised a Middle Eastern inspired buffet to celebrate a birthday in the family. All plantbased and all delicious! Falafel with three different sauces, potato wedges, olives, falafel, liba and pita bread, and the star of the table – tabbouleh.
300 g couscous, uncooked
750 g ripe tomatoes
2 red peppers
1 red onion
300 g parsley, flat leaf type
100 g fresh mint
0,75 dl lemon juice
1,5 dl olive oil
1 tsp salt
• Cut the tomatoes in small cubes and put in a big bowl. Make sure to get all the juices in the bowl.
• Cut red peppers in small pieces, finely chop the red onion and add to the bowl.
• Coarsely chop parsley and mint. Mix well with the vegetables.
• Add lemon juice and olive oil and salt to the mix.
• At last, mix with the uncooked couscous, and leave to soften for at least four hours, or overnight.
No, it might not look like anything special. But it is. An absolute favourite in our house, and a reminder of our amazing time in… no, not Vietnam, but in Australia. We had this at least once a week, and I can almost feel the sun on my face when I eat this, dreaming back to the warm summer nights on our porch. Lovely times!
Simply stuff a baguette until you can hardly close it with:
a thick spread of crunchy peanut butter
marinated and fried tofu
thinly sliced cucumber
pickled red onions
vegan sriracha mayo
fresh mint and coriander
A very quick and easy bowl for a weekday dinner, it took me just over 15 minutes to get this on the table. Nothing fancy about this, but what makes it worth a post is the hummus. The key here is tahini in large quantities.
In the bowl I put basmati rice cooked in vegetable stock, diced tomatoes and cucumber and chopped fresh coriander and mint leaves. I topped with falafel (not home-made, that’s a challenge for another day) and sliced and quartered zucchini that I just fried for a few minutes together with the falafel.
So to the star of the bowl – the hummus.
- 2 cloves of garlic
- 1 packet of cooked chickpeas (400 g)
- 1 dl tahini (the darker the better!)
- 2 tsp lemon juice
- 0,5 dl canola oil
- 0.75 dl olive oil
- 0,5 tsp salt
- 2-3 tbsp cold water (if needed)
• Peel and finely slice the garlic. I like to sauté it for 2-3 minutes in a pan to make the taste less intense, but add it fresh if you prefer.
• Rinse and drain the chickpeas. Mix in a food processor together with garlic, tahini, lemon juice, canola and olive oil. Add salt to taste and mix in water if the hummus is too thick. I like mine very creamy and soft. If it’s too thick the texture is a bit dry.
• Top your bowl with the hummus. Put the rest of he hummus in an air tight jar and use as a sandwich spread the next morning. It lasts at least five days in the fridge.