Tag Archives: Vegetables

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 oh.my.god. 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!

A bit about acid refluxes, water retention and my go to pregnancy smoothie

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I have now been awake for 3 hours. It’s the middle of the night and I cannot sleep. I did sleep, from 9 pm to midnight, but then hereafter… Nothing. And it does not help that I’m suffering from severe acid refluxes, water retention in my feet and hands, which makes them swollen, hot and very itchy, and a sore arm, due to a whopping cough vaccine from this morning. Despite all of this, I haven’t experienced a lot of pregnancy related symptoms, so I actually think that I have been spared a lot of pain compared to other much braver women out there than myself. However, there is still 50 days or so until I will pop, so everything can change. Pregnancy is surely a day-by-day situation, and not two days are the same.

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I started getting severe acid refluxes quite early on, but the water retention have sneaked up on me, and it was only a week ago I discovered that my ankles looks really fat at the end of the day. I did the Google search on something with fat ankles, water retention and pregnancy, and found a list of foods, which should be good to drive the water away. I’ve basically brought them together in this smoothie, which is full of fiber so also good for the stomach, good for minimizing the acid refluxes and the water retention. Win win win! It’s almost a meal in itself, so make sure to apply more coconut water, or just regular water, to get the smoothie thinner, and less smoothie like.

All you need for 2 servings:

2 small broccoli bouquets, taking from the bigger head of broccoli
5 cm organic cucumber. if the cucumber is not organic, peel the skin off before blending.
1 small handful of fresh spinach
20 1 x 1 cm pineappel chunks
5 – 6 sprigs of fresh parsley (spinach is quite water repellant so don’t leave this vital ingredient out now that you are trying to dismiss some water from your sore feet and hands!)
2 teaspoons of agave syrup
1 1/2 cups of coconut water

Blitz all ingredients together in a powerful blender and serve immediately!

Soba Noodles with Glazed Cabbage

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Soba noodles is a stable in my kitchen, however it’s not often that I eat them. I save them for the special occasions where I need my fair share of comfort food, or if I need to treat myself, or if I know I need fuel for the day after. I find them a bit hard to boil without them smudging together but this time I’ve added a tablespoon of olive oil and it did the trick.

Enough with the noodles, let’s move on to the most fabulous sauce that raises this dish to the comfort food level! It’s finger licking good – it’s so good that I want to eat it before applying it to the sautéed veggies. As in, eat it by spoon, all alone. Hello new guilty pleasure!

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This dish will serve two portions, and all you need is…
Soba noodles for two persons
2 cups of shredded red cabbage
2 cups of broccoli in small bouquets
2 tablespoon coconut oil

And for the sauce…
1/4 cup toasted sesame oil
1 teaspoon mustard
1 tablespoon agave syrup or other natural sweetener
1 cm fresh ginger
2 teaspoons heaping brown rice miso paste
Juice of 1 lime

Prepare and boil the soba noodles as per instructions on the package. Make sure to thinly slice and shred the red cabbage and cut the broccoli in small mouth sized bites. Blend all ingredients for the sauce to a thick even light brown sauce. Melt the coconut oil in a pan and add the red cabbage. Fry for 4 minutes. Add the broccoli and cook for another 4 minutes. Pour the sauce over the cabbage and broccoli and cook for 2-3 minutes. Add a teaspoon of sea salt and stir thoroughly. Place the noodles on two plates and divide the broccoli and cabbage mix in two, pouring it over the noodles.