My “no meat and no sugar” – challenge is over by now and I’m happy I did it. It definitely was fun. And a little bit of an achievement. Though I had to get over sugar, there is enough substitute for meat. The curious foodie in me even reached for meatless meatballs, where the list of ingredients of what it’s made of left me even more curious and confused as before, since none of it sounded like anything I know. But I tried it, and it wasn’t bad. It did taste like meat, but not sure I would buy it again anytime soon. But if I think of it, maybe with some spicy sauce to pimp it up a little bit.. Sorry, I was just thinking out loud.
But of course, if you don’t miss the meat, the easiest way is to just see what’s in the veggie compartment. And one of our dinners was just that- seeing what we have and making the best of it. So it was a little bit improvised, since what I had in my mind didn’t necessarily match what we have in the fridge. I wanted to add some pumpkin, but forgot that it all went for a cake. But the beauty of this dish is that you can add basically everything to it or just add those veggies that don’t look so good anymore and it still tastes good.
Preparation time: 25min cooking time: 30min
1 big zucchini
salt and pepper
For the dressing:
2 tbsp olive oil
1 tbp linseed oil (optional)
2 tbsp red wine vinegar
½ tsp smoked hot paprika
2 tsp tomato paste
Preheat the oven to 200ºC. Cut the veggies in big cubes, arrange on a baking form. Sprinkle with olive oil, season with salt and pepper and keep in the oven for ca 25-30min.
In the meantime bring the water to the boil and cook the rice. When ready, sift it and set aside.
For the dressing, put all the ingredients in a jar, screw the lid shut and shake. Pour the dressing over the rice and mix well. Arrange the rice on the plates and put the vegetables on top.
I’m sure everyone has that special food we just always have in our cupboards. Something that always comes in handy when we cook, let it be canned tomatoes, mozarella or fresh herbs. For me it’s the can of tomatoes, followed very closely by a can of cheakpeas. It’s something I took from my uni days. My housemates, all of them amazing cooks, tought me that you can create nice meals without being broke. A nice change from a toast and butter. I think that was also my first enounter with cheakpeas. Since then I guess I could eat at least a can of them a day. But funnily enough, most of the time I cook with either tomatoes or cheakpeas, I end up making a curry! Not that I would mind. It is always quite easy choice to figure out what to do with the leftover rice.
This recipe started out as a “let’s see what happens when I add this and that” and hope for the best. And the best it was! It’s nothing really spectacular, but rather simple, student friendly and very good dinner idea. And did I mention it’s also vegan?
Cooking time: 20min
Ca 250-300g cheakpeas (a can)
250ml coconut milk
Tbsp coconut oil
spinach, frozen ca 150-200g
2 garlic cloves
a little bit of water (if needed)
1 tsp coriander paste
½ tsp kurkuma
½ tsp ginger powder
½ tsp cayenne pepper
½ tsp ground cumin
½ tsp ground coriander seeds
1 tsp salt
Peel the garlic and onion and chop them. Wash the tomatoes and put them to a boiling water for ca 30sec. Take them out and peel, then cut into quarters (I thought of this AFTER I finished cooking, so if you don’t like tomato skin, this is the time to take care of it)
Melt the coconut oil in a pan and add the onion. Fry until golden brown, then add the spices and garlic. Add the tomatoes and fry everything together for ca 5 min. Add the coriander paste. Drain the cheakpeas and add to the pan. Add the spinach and cook everything on small heat until the spinach thaws. Increase the heat and add the coconut milk. Let it cook for a while and check if it doesn’t need more salt or pepper.
If you’re using leftover rice, add it to the curry and cook everything together, stirring. When the rice is ready, put the curry on the plates and serve.
It’s been a while since my last post. Longer than I wanted, but the last week was pretty rough on us. We had three different medical conditions in the house and it got even more hectic towards the end of the week. Due to the sleepless nights and pains we even forgot the pancake day! So when the weekend came, we wanted to take it easy. Continue reading
In my last post, I mentioned that we are doing a meat and sugar free month. We did this once last year, but beside meat and sugar, we also gave up alcohol for a month. The first few days were Ok, but after that .. Continue reading
Another cheese and another recipe. This one a little more fancy, but I think perfect as a starter, or a little snack. Today on the list- Parmesan! I think if I had to choose, I’d say it’s my favourite cheese, along with Grana Padano, also an italian hard cheese. However in comparison to Parmesan Continue reading
Another one of very easy and simple dinner ideas. If you’re a feta cheese fan this recipe is for you! It’s one of those things I always have in my fridge. Normally I’d add it to a salad, if it won’t disappear earlier in my mouth during the preparations (which happens most of the time). Continue reading
So a few things happened lately. For one I tried my skills at making a cranberry sauce, which almost blew in my face (note to self- put the lid where you can actually see it! And reading a book while cooking-what were you thinking?). But aside of a containable mess it was pretty Ok, I guess. But I don’t think I’ll be doing it again any time soon :)
But the real highlight of the last couple of days was the fact that I have been nominated for a Blogger Recognition Award. That really made me smile, even more so, since that’s my first award. Continue reading
The new year started and with it also a new week. And along with it my holiday is going to an end. It is probably the first time I really did nothing during that time. Ah the blissfulness of doing nothing. Continue reading
When do you start getting into the Christmas mood? Is there anything special that makes you feel like Christmas? Continue reading
Since the middle of October, all I stumble upon is the reminder that Christmas is coming. The christmas markets will open today, and on some cooking blogs one can already feel the holiday spirit. Well, I’m not done with Autumn yet! Continue reading