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Asparagus & Sweet Potato Bowl
Hurry up and make this nourishing bowl before the asparagus season is over! Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.Break off the hard end bit on each asparagus stem. Finely chop… Read more »
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Vermicelli Noodle Salad
A fresh and tasty salad perfect for dinner on a warm summer evening. IngredientsVermicelli rice noodlesTofu + soy, sesame oil and green curry for marinadeSesame seedsGreen soy beansMangoCarrotsCucumberFresh bean sproutsCorianderSalted peanuts Dressing2 limes0,5 dl Japanese soy1 tsp sugar1 tsp grated ginger1/2 – 1 red chili • Press the tofu, cut it in cubes and marinate… Read more »
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Tabbouleh
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, uncooked750 g ripe tomatoes2 red peppers1 red onion300 g parsley, flat… Read more »
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Sweet Potato Bowl with Peanut Tahini Sauce
Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite. Ingredientswhole bulghur, cooked in vegetable stocksweet potatopankogreen lentilsolive oillemon juicegarlicbasilpickled carrots and red onionsbaby cornnectarines or peachesedamame beansvegan sriracha mayo Peanut Tahini Sauce1 tbsp crunchy… Read more »