Category Archives: Mains & Sides

Roasted Summer Veggie & Chickpea Salad

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This salad is ever so simple and it’s the simple ingredients and choice of which that makes the chickpeas the best you have ever had – no, no, seriously! Keep on reading and I will tell you why…

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I recently discovered that I tend to like spring and summer more than autumn and winter. Previously I have never made that distinction. Never have I had a favorite time of year and season. I find it depressing. Why have favorites? What will then happen when we hit one of the other seasons that are a lesser favorite? We will just not enjoy it as much? Stupid thing to think about.

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So, I’m going to try not to care so much about favorites going forward but how hard is it not, when all the fresh new veggies just pop out during these two seasons and you suddenly are made aware that you have gone 9 months or so without the taste of really good and sunny-ripe locally grown tomatoes? The same with asparagus? And new Danish potatoes? I don’t normally eat that many potatoes – unless they are sweet potatoes – but when it’s summer I go all in on the Danish kind. There are none better. Seriously!

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Try giving this warm salad a go – the new veggies roasted with the chickpeas, oil, lemon and chili flakes makes for a wonderful mouth bite!

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All you need is this:
20 new potatoes – they have to be new. So new you can peel the skin of them just by rubbing your thumb on them.
20 small new tomatoes, preferably in different colors
10 green asparagus
1 can of boiled chickpeas
Juice from 1 lemon
Olive oil
Salt and peper to taste
1 – 2 teaspoons of small chili flakes

Start by scraping away the skin from the potatoes, or if you like to keep it on, make sure to safely remove all dirt and soil from the skin before using the potatoes. Boil the potatoes for 15 – 20 minutes in plenty of salted water in a pot, but make sure not to over-boil them. Keep an eye out and poke them with a fork to see when they are done.

Chop the tomatoes into halves, the asparagus into 1 inch pieces and drain the chickpeas.

In a tray that is eligible for the oven, place the asparagus, chickpeas, tomatoes, chili flakes, 2 tablespoon of olive oil and salt and pebber and stir around to make sure all the ingredients is covered evenly in seasoning and oil. Roast in the oven for 20 minutes at 200 degrees Celsius and stir occasionally while cooking.

When the potatoes have cooked, drain the water from them and set aside. Just before the veggies are done roasting in the oven, dice the cooked potatoes. When the roasting is done transfer the veggies and chickpeas into the pot with the potatoes and stir gently to make sure all the potatoes are covered with the lovely chili and lemon oil and veggie juice from the roasting. Serve warm immediately!

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Miso Cashew Mayo Corn on the Cob

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OMG, OMG, OMG, OMG… I don’t have much to say to this Miso Cashew Mayo recipe, other than Try this and don’t stop with just pouring it over the hot steamed corn. Try steamed and griddled broccoli, asparagus, courgettes, and so forth. Make this and then go dipping!

All you need to dress 4 large corn on the cob is:
4 large corn on the cobs
3/4 cup of cashews
1/2 cup of cashews, soaked in water overnight
Juice of 1 lemon
3 teaspoon miso paste (I’m using Brown Rice Miso Paste, but all flavors can be used, with slightly different outcomes in flavor)
1/2 teaspoon of coconut nectar syrup, or other syrups of your choosing
1 heaping tablespoon nutritional yeast
Chili flakes and sea salt for seasoning

Blend all ingredients together to form a liquid dressing. Boil corn on the cobs in plenty of salted water for 7 minutes or until they have a golden yellow tone. Transfer to a plate and dress the cobs with plenty of of the mayo. Finalise the dish by pouring plenty of chili flakes and salt over and serve immediately.

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Warm Summer Potato Salad with Parsley Pesto, Peas and Radishes

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This potato salad recipe is a stable BBQ go to. This weekend my husband and I had it together with the most delicious goats burgers, from our local farmers market. Make sure that you use all new potatoes for this salad, and cook them to perfection, as this will help bring out the taste of summer. It’s so very easy to make. While you wait for the potatoes to cook, make the pesto and prepare the peas and radishes. Once the potatoes have cooked all ingredients comes together perfectly.

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These are the ingredients you need – depending on how many you are preparing a meal for you can scale the ingredients up or down. We used 1 kilo of small new potatoes, 4 big radishes and 1 cup of loose peas.

Small new potatoes – make sure they are so new that you can basically peel of the skin by rubbing your thumb against them. If you can do this, they are absolutely perfect!
Fresh new radishes
A bag-full of peas in pods

For the parsley pesto:
1 bundle of fresh parsley
1/2 cup of pine nuts
1/2 cup of olive oil
1/4 teaspoon salt

Peel the potatoes with a sharp knife, making sure you only take off the delicate skin, that will easily fall off if you rub it with a thumb or a scourer. Do not use a potato peeler! Boil the potatoes for 20 minutes in cold light salted water, or check the potatoes when they have boiled for 10 minutes, to see if they are perfectly cooked, if not check again in 5 minutes and so on. You do not want to overcook these lovely new potatoes.

While the potatoes are at a boil, blitz all ingredients for the pesto in a blender until you get a smooth pesto. Remove all peas from the pods, put in a bowl and pour boiled water and a bit of salt over these. Let them stand for 15 minutes, to get a bit of umph and tenderness. If you don’t want to boil your peas, go ahead and use them raw. Slice the radishes into thin slices and set aside.

When the potatoes are done cooking, remove them from the stove and pour the water from them. In the pot apply 3-4 tablespoons of pesto and stir well together with the potatoes. Then add the peas, and lastly, the radishes. Remove from pot and serve immediately in a bowl. Drizzle with some fresh radishes and parsley on top!

Wedge Salad with Cashew Creme and Avocado

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I first tried this wedge salad at our local Mexican restaurant, and it was lovely, but also not very dairy-free. Hence, introducing my trial at making this salad a lot more clean. I have always felt Iceberg salad heads are quite boring, to be honest. But paired with this cashew cream it really starts kicking and becomes a lovely fresh and tasty summer salad. It will be perfect for any BBQ or just as a mains if you only can stomach something light, due to heat waves (lovely!) or pregnancy acid refluxes (utter pain in the…!).

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It’s so easy to make. All you need is:

For the cashew creme:
3/4 cups of raw cashews
1 cup of water
Juice from half a lemon
1 heaping tablespoon of nutritional yeast
1 teaspoon of fresh or pickled horseradish
1 teaspoon of agave syrup
Salt and pepper to taste

For the salad:
1 head of iceberg salad, cut into 4 wedges
1 avocado, diced
3-4 tablespoons of pomegranate kernels
Another heaping tablespoon of nutritional yeast

Blitz all the ingredients together in a strong blender for the cashew creme, and store in the fridge. Ideally you can make the creme in the morning and then store it in the fridge so you are sure it’s cool for when you need to use it.5 minutes before serving the salad, take it out of the fridge, arrange the 4 iceberg salad wedges on a sharing platter and drizzle the creme generously over the wedges almost covering them all. Top them with the diced avocado, pomegranate kernels and 1 heaping tablespoon of nutritional yeast.

Turmeric Curried Veg ‘n Egg

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On the contrary to the story my blog is telling, with a wide range of vegan recipes, I’m not 100 percent vegan. However, I rarely eat meat, and if I do, it’s primarily fish and eggs. I will eat some eggs and a piece of fish maybe once every two weeks and it feels so good to cut the meat consumption down. Ever since we did, we have been spending less on grocery shopping and the only poultry and dark meat we buy (for my man because he’s still a meat lover) we buy organic at our local farmers market.

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But this weekend we have just left, I felt the need for some eggs. Also, I indulged on the most amazing rainbow chard leaves plus a couple of cavolo nero kale leaves. Looks stunning when they are all cut to pieces and slightly sauteed. And the best part? I could have swore that I smelled some rhubarb when cutting the red chard leaves. So you kind a get a hint of Indian Summer when you prepare this dish.

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It’s really very easy, all you need for one serving is…
2 leaves of different colored Swiss chard leaves
2 cavolo nero kale leaves
3 tablespoons sweet corn
2 teaspoon coconut oil for the pan
1/2 teaspoon of turmeric
1 or 2 eggs
Salt and pepper to taste

Cut all of the kale and chard leaves in thin slices, ready to be sauteed. Melt the coconut oil in a pan and add the kale and the chard. Slightly sauté in a couple of minutes, then add turmeric, salt and pepper. Move the veggies to one side of the pan and add the eggs to the other side. Fry the eggs over low heat until they are done. If you like it, make sure that the egg yolk is still “runny”. I like then half runny half baked, so they can still drizzle over my veggies when I cut them. Serve the turmeric curried kale and chard on your favourite plate and place the eggs on top. Savory breakfast is served.