Fennel risotto with lemon and white beans

fennel white bean lemon risotto

I love a big bowl of hot and creamy risotto – it warms you just like a soup on a cold fall or winter day, but is more filling and so more satisfying for a hungry stomach. And it’s really easy to make and extremely versatile since you can add pretty much all kinds of veggies you have at hand. You can also mix several vegetables or legumes in your risotto – just like fennel and white beans. To add a little extra flavor, I added some lemon juice and zest, which really took the dish from ‘good’ to ‘wow’.  Just to make sure to add the lemon right before serving, this way you get the best and most intense lemon flavor.  Continue reading

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Vegan beet root ‘mac and cheese’

vegen beet root mac and cheese

I have to admit, I never really got the fuss about mac and cheese. I mean it’s white pasta with cheese – what’s so special about it? To be a ‘proper’ dish for me, there is a distinct lack of vegetables in there. That being said, this dish was heavily inspired by a vegan mac and cheese version I one tried to make (and found a bit lacking the wow-factor, if you get my drift). But I decided to jazz things up by adding beet root, which not only gives the dish a bright pink color, but also gives it a real boost in flavor. If you are not really a fan of the ‘earthy’ taste of beet roots, don’t worry, the creamy (cheese) sauce balances this out very nicely. Just give it a try!  Continue reading

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Hummus pizza with beet root and pumpkin

hummus pizza with beet root and pumpkin

If you combine the awesomeness of pizza and hummus, what do you get? The answer is: a frigging delicious hummus pizza! Though you could probably argue if you can still call it a pizza if there are no tomatoes on it, but that’s just semantics. Point is, it’s so good, you won’t care what it’s called. To make a perfect fall pizza, I used beet root, pumpkin and onion as topping, and pan-roasted the veggies beforehand to enhance their flavors. I roasted the beets separately from the other veggies to prevent everything from turning pink, but if you don’t mind pink onions and pumpkin cubes, go ahead and roast everything together. Enjoy!  Continue reading

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Super easy home made hummus

home made hummus

If I had to pick my favorite spread/dip, hummus would definitely win – even before any kind of chocolate spread. Hummus is just so versatile – you can spread in on fresh bread, dipp all kinds of veggies in it, use it in wraps and sandwiches… Or you can eat it right from the container, which I may have done a few times. You can get pretty good hummus at your local deli or supermarket, but I often find the store-bought kind lacking in flavor. Also, if you read through the ingredients label, you can see that many producers add all kinds of food additives such as thickeners or preservatives. If you want to avoid this stuff and make sure that the hummus tastes even more delicious, you can simply make from scratch. And don’t worry, it’s really easy to make!

I usually boil the chickpeas myself and don’t use canned ones, so my recipe starts with boiling the chickpeas. Boiling chickpeas often takes at least two hours, but you can shorten this time significantly by doing two thing: soaking the chickpeas for at least 12 hours before boiling and adding a pinch of baking soda to the water when you boil them. This will make the water slightly alkaline, which speeds up the cooking process. This way you will even save energy! If you are in a hurry and want to use canned chickpeas, go ahead – you will need about 400 g.  Continue reading

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Tart and sweet carrot lemon cake

Carrot lemon cake vegan

‘Hiding’ vegetables in sweet baked goods is a great way of making them healthier and to up your five-a-day quota. And it makes for really tasty treats! I recently had my pantry overflowing with carrots and a sudden hunger for lemon cake – so I decided to combine carrot cake and lemon cake to produce their lovely and delicious love child. If you want to make this cake more carrot cake like, you can add some cinnamon to the batter – but it also tastes awesome without it!  Continue reading

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Celery root, carrot and apple salad

Celery apple carrot salad

A few months ago, my food processor broke down and I had to buy a new one. Since then, every time I use my new food processor I always want to give myself a congratulatory pat on the back for choosing this one, because it is so amazing. The first time I used it, I threw all kinds of fruits and veggies in there just to test how long it would take to chop everything into teeny tiny pieces – mostly just a few seconds! Since then, I use my food processor almost every other day – it’s just so easy to just use it instead of grating carrots or other hard veggies by hand.

One of the dishes that are much less time consuming to prepare with my little kitchen helper is this tasty salad. Instead of grating the celery root, apple and carrots by hand, you can just throw everything in a food processor and Tadaa! Instant salad! (Though you can of course also grate the ingredients by hand.) Just make sure to process the apple on it’s own, as it will turn to mush if you process it with the harder vegetables. This salad works great as a main course, and you can also easily transport it to uni or to work as it’s keeps fresh and crisp for a few hours even without a fridge. Just give it a try!  Continue reading

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Spaghetti with swiss chard sauce and cherry tomatoes

Swiss Chard spaghetti

Ever since I have a balcony, I try to grow some vegetables every summer. This year I grew lots of tomatoes, some carrots, red radishes, mini cucumbers and swiss chard. I didn’t really knew what to do with the swiss chard first, so it grew kind of massive and I started to desperately think of ideas that would use a lot of it. So I came up with this blended swiss chard sauce, that will turn a whole bunch of swiss chard into a creamy, delicious green sauce. It you don’t want to blend the sauce, I recommend to use a different kind of pasta – so you don’t end up with either pasta or sauce on your fork. Continue reading

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