Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.
In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.
Does nachos count as #tacotuesday? Anyway, this is a favourite in my family, based on a recipe from @welldonesthlm. Cover an oven tray with parchment paper, and spread out nacho chips and tortillas cut in pieces. Cover with soy minced (fried with onion, garlic, cumin, paprika and some tinned tomatoes) and sweetcorn. Use vegan cheese on top if you like that. Bake in the oven at 225 degrees for about 15 minutes. Top with fresh tomatoes, cucumber, lime wedges, salsa (I like pineapple in mine!), vegan sour cream and coriander. Serve with the joy of life – guacamole.
Summer holiday means quick and easy lunches. I had some soft bread in the freezer, so I put a thin spread vegan mayo on one slice, Dijon mustard on the other slice, and stuffed baby spinach, thinly sliced zucchini, tomatoes and pickled red onions between them. Grilled the sandwiches in the waffle maker for a couple of minutes until they were hot and had some lovely colour. Done! Lunch on the table in less than 15 minutes.
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.
Who says a sandwich can’t count as dinner? It only depends on what you put in it. If you stuff it until it almost bursts and you have to open up wider than at the dentist’s, I can assure you it’s dinner compatible. This one’s loaded with lettuce, grated carrots, cucumber, almond feta cheese, tomatoes, bean sprouts and beetroot hummus.
A simple yet flavourful pasta dish with salty capers and olives and lots of garlic, perfect for a weeknight dinner.
250 g cocktail tomatoes 1 large tomato 4 cloves of garlic olive oil 20 kalamata olives 50 g capers 2 tsp miso paste 2 tbsp white wine fresh basil
Finely chop garlic and sauté in olive oil on medium heat. Cut the large tomato in pieces. This will add extra juice to the sauce. Add tomato chunks and cocktail tomatoes to the pan. Cook for a couple of minutes until soft. Add miso paste and wine to the pan, together with olives and capers. Simmer for 3-4 minutes. Season with salt and black pepper. Serve with spaghetti and fresh basil.
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.
The best way of serving salad in our house is by not mixing it up. With four kids with different preferences we try to keep the ingredients separate, so everyone can pick what they like.
This salad platter was served with whole bulghur cooked with vegetable stock and tumeric for lovely colour, triangles of liba bread and hummus with sun-dried tomatoes. Simply add 8-10 sun-dried tomatoes and some oil from the jar when making your hummus, and use a bit less tahini. So tasty!
I love picnics! Everything tastes extra good on a blanket in the shade under a leafy tree on a sunny day.
In this lunch salad I used whole bulghur boiled in vegetable stock and tumeric, green lentils, sliced baby tomatoes and radishes, diced avocado and apple, fresh bean sprouts and some walnuts. I drizzled it with olive oil and added hummus with sundried tomatoes and a few basil leaves.
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.