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.
It’s all good that there are meat-free burgers, sausages and chick’n for those summer barbecues, so that more people skip the meat. But sometimes the veggies themselves are good enough.
We used slices of eggplant and zucchini, mushrooms, romaine lettuce, tomatoes and new potatoes and carrots (boiled beforehand until almost soft). Toss the veggies onto the grill, serve it with some hummus and sage, and at last sprinkle it with cashew parmesan.
The perfect side to your summer barbecue, or as a main with a green side salad. Crispy baked potatoes and garlic sauce – can’t go wrong with this combo!
Boil 600 g new potatoes until almost soft. Put on a tray covered with parchment paper, and carefully press each potato down with the bottom of a glass or something similar.
Chop 5 cloves of garlic. Sauté on medium heat in 3 tbsp of olive oil.
Brush potatoes with the oil and half of the garlic from the pan.
Bake in the oven at 225 degrees for 25-30 minutes, until golden and crisp on top.
Mix 1 dl of oat fraiche, 1 dl vegan mayo, the sautéed garlic and oil, the zest from 1 lemon and 1 tbsp of lemon juice. Coarsely chop a bunch of dill and add to the sauce. Season with salt.
We made a lovely potato salad for Midsummer from @deliciousaus. It was the perfect summer evening dinner, with new potatoes and radish together with a green bean salad and fried tofu. Horseradish isn’t really my cup of tea, but I hear from reliable sources that it’s a nice addition to this dish.
800 g new potatoes
1 red onion
3 celery stalks
2 tbsp capers
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 dl olive oil
50 g flat leaf parsley
horseradish for grating
Cook potatoes until just soft.
Finely chop red onion and celery. Finely slice radishes. Put in a big bowl together with capers.
Mix vinegar, olive oil and mustard in a small bowl. Add the dressing to the salad and mix well.
Cut the potatoes in large cubes while still warm. Carefully fold in with the vegetables and dressing. Season with salt and black pepper.
Serve while the salad is still slightly warm. Add coarsely chopped parsley just before serving. Grate fresh horseradish on top.
I had almost forgotten about baked potatoes. Glad I thought of it, because this was really simple and very good. Put the potatoes in the oven at 225 degrees for about 60-80 minutes. Check that they are baked all the way through. Cut them open in a cross and fill with toppings, like this seafood flavoured vegan sauce.
1 dl oat fraiche (or sour cream)
1 dl vegan mayonnaise
50 g red seaweed caviar
2 tsp lemon juice + zest
3 tbsp red onion (raw or pickled)
1/2 nori sheet
Mix oat fraiche and mayo with seaweed caviar in a bowl. Add lemon juice and zest from about 1/3 of the lemon. Cut the apple in small pieces. Chop the red onion. (I’m not a fan of raw onion, so I use pickled instead.) Add apple and onion to the sauce. Crumble the nori sheet into flakes and mix well. Season with black pepper. You can also add finely chopped fresh dill, that would go really well with this. Serve with a steaming hot baked potato and a side salad.