From the monthly archives:
This is my own version of parsnip and apple soup, a dish which is often featured in traditional English recipe books. For this soup, its important to choose a good apple juice with no added sugar, to complement the really sweet flavour of the parsnip.
Makes 4 servings.
Ingredients:
4 parsnips, peeled and cut into chunks
2 apples (Granny Smith [...]
Posted in: cooked
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Ingredients
1 medium-sized celeriac
6-8 tablespoons corn flour
whole sea salt, to taste
4 tablespoons extra virgin olive oil
1 tablespoon dried mint leaves, finely crushed
1 teaspoon powdered coriander seeds
Makes 12-15 patties.
Directions
Peel the celeriac, cut it into even-sized chunks and put them in a steamer placed over a saucepan filled with water (4 cups should be enough), sprinkle with some [...]
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If you love “the” orange winter vegetable as much as I do, here’s another easy recipe to try. This pumpkin-based dish is delicious eaten warm during the colder months, but equally enjoyable if served at room temperature (or even cold) as finger food. You can substitute the cinnamon sticks with ½ teaspoon of powdered cinnamon, although [...]
Posted in: cooked
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Thanks to its high protein levels, tempeh -a soy derivative- is an excellent meat substitute. Because it is a cultured food, tempeh is fairly easy to digest, thus representing a great alternative for people who have problems digesting any other vegetable protein like beans and soy itself. This is a delicious sweet, salty and sour tempeh based [...]
Posted in: cooked
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This is a nice, thick stew for wintery days. The onion, garlic and thyme, togehter with the sweetness of the pumpkin, make this a special, luscious meal. The pumpkin and chickpeas combination will satisfy and fill you up nicely. Also works great as a starter or side dish. Fresh thyme can be substituted with dried thyme.
Makes 2-4 [...]
Posted in: cooked
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