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
Tag Archives: mustard
Do you know what a ‘schnitzel’ is? In german speaking countries, ‘schnitzel’ describes a slim, boneless piece of meat that is first dipped in flour, then a beaten egg, and finally in bread crumbs before getting deep- or pan-fried. When I grew up, my father would often make these for saturday or sunday lunch, usually paired with boiled potatoes and some veggies.
While I never really missed eating meat after I stopped eating it, I sometimes miss the ‘schnitzel’ feeling of the fried egg and bread crumbs crust. So I decided to reinvent the ‘schnitzel’ in a vegan version – with celery as the meat, and a creamy mustard mixtures that replaces the egg. Since I planed to enjoy this as a light dinner, I paired it with some crisp lettuce and a light soy cream dressing. But you can of course pair the vegan ‘schnitzel’ with whatever you like! Continue reading
The holidays are approaching fast, and therefore it’s time to start with the first preparations! My mom got remarried in the summer, and this year we will celebrate the holidays in a big patchwork-family fashion – which makes dinner planning slightly more difficult than usual. While most members of my patchwork-family insist on having a roast on Christmas Eve (the current plans involve rabbit roast), my stepsister and I don’t eat meat, and my mom started to worry about what so serve us as meat-free alternative. And by ‘worry’ I mean she started pestering me with increasingly urgent sounding e-mails asking for recipes. So I went on a little ‘holiday appropriate meat alternative invention’-trail, and tried out different types of dishes – with varying results. The vegan roast I tried to prepare came out kind of dry and crumbly, though that might be due to my probably-older-than-me stove. So, I changed tactics and went for pan-fried meat substitutes, and this recipe is the final result! The main ingredients are brown rice, rolled oats and mushrooms, which combine to a deliciously savoury flavour. You can also use quinoa or other grains instead of rice, I just went for the most common one to keep holiday shopping easier. Continue reading
What to do if it’s Sunday evening, all shops closed, and your fridge is frighteningly empty? Get creative with whatever is left in there. Which in my case, was a sad lone fennel in the vegetable drawer. (I may or may not be a little exaggerating about this.) I know fennel has a quite, well, distinct flavour that not everyone likes, but I assure you that even fennel sceptics will love this salad! To make up for my lack of other vegetables to go with this dish, I prepared a delicious orange-mustard dressing that will get you addicted with your first bite. The result was a very tasty, slightly sour and sweet crisp salad with just the right blend of fennel and orange-mustard flavour. Give it a try! Continue reading