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Heartwarming Hodgepodge: Two Wonderfully Jumbled Vegan Dishes

Published November 15, 2014 by The Feminist

hodge

I don’t mean to bulldoze you with my culinary brilliance- but damn!- these two dishes were just so unexpectedly delicious that it is simply impossible not to turn into an annoying show-off.

The ingredients I used in these dishes do not seem to belong together on one plate, but for some odd reason – call it being a culinary wizard- they do match together wonderfully. These dishes are a bit like the edible equivalent of going on a Tinder date, where you  start the evening with zero expectations, but then -BOOM!- your date turns out to be really hot so eventually you end up kissing under the lamppost around midnight.

What I’m trying to say is this: these dishes are unexpectedly magical!

Kamut Couscous and Coconut Porridge with Garam Masala-spiced Beetroot and Mint Chermoula

I know. Simply reading this title is just too mind-boggling to comprehend. But let me explain it a bit more into detail, in order for you to understand its utter yumminess. Hearty Kamut couscous simmered in delicate coconut milk to create a heavenly savory porridge. This comforting porridge is served with beetroot and apple, subtly spiced with garam masala and lime. And this whole dish is finished with a generous serving of fragrant mint chermoula.

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Ingredients (serves 1):

For the porridge:

  • 80gr kamut couscous
  • 200ml coconut milk
  • ½ tsp nigella seeds
  • ¼ tsp mustard seeds
  • ¼ tsp chili flakes

For the beetroot and apple:

  • ½ apple, diced
  • 2 beetroots, peeled and diced
  • 1 tsp garam masala
  • ½ tsp turmeric
  • Juice of half a lime

For the mint chermoula:

  • Half a clove of garlic
  • 1 shallot
  • Lots of fresh mint
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds
  • Juice of half a lime
  • Olive oil

Method:

  1. Make the chermoula by mixing all the ingredients together in a blender until you get a pesto-like consistency and season with salt and pepper. Set aside.
  2. Blanche the beetroot in a pan, drain and put together in a bowl with the apple, the spices, salt and pepper and lime.
  3. Heat a tablespoon of olive oil in a small pan. Add the mustard seeds, nigella seeds and chili. Fry for a minute until fragrant. Pour in the couscous. Stir and pour the coconut milk over the top. Add 100ml of water as well. Bring to a gentle simmer and let the couscous absorb the moisture. Season with salt. The couscous should have a “porridgy” consistency, so if it gets to dry, add some more coconut milk.
  4. Serve the coucous and coconut porridge with the spiced beetroot and apple mix and drizzle the chermoula over the top.

Saffron and Harissa Soup with Bulgur, Kale and Jerusalem Artichokes

This is a healthy one-pot wonder! The kale and Jerusalem artichokes give this soup a very autumn-y feel, the bulgur makes it extra comforting and the aromatic fragrance of the saffron and the spiciness of the harissa will fill your heart with a warm and fuzzy feeling.

soup

Ingredients (serves 1):

  • 1 pieces of Jerusalem artichokes, peeled and cut into chunks
  • 2 large kale leaves, thinly sliced
  • Handful of cherry tomatoes, cut in half
  • Handful of raisins
  • 3 tbsp bulgur wheat
  • ½ tsp harissa
  • ¼ tsp saffron powder
  • ¼ tsp cinnamon
  • ¼ tsp ground cumin
  • ½ tbsp honey
  • 400ml vegetable stock
  • Fresh mint (optional)

Method:

  1. Heat a tablespoon of olive oil in a pot and add the kale and Jerusalem artichokes. Let it fry for a couple of minutes.
  2. Add the spices, harissa and raisins and cover with vegetable stock.
  3. Let it simmer for 10 minutes before adding the bulgur and the honey. Let it simmer for another 10 minutes until everything is soft.
  4. Stir in the tomatoes and let is simmer for just a couple more minutes and taste. Season with more salt, pepper or a bit more honey if necessary.
  5. Serve with a sprinkling of fresh mint.
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An Ode to Aubergine: Two Vibrant Veggie Dishes

Published October 30, 2014 by The Feminist

aub

Food cravings. If you’re like me, this devilish food impulse will be something you’re all too familiar with. Food cravings aren’t just reserved for pregnant women with a hormonal soft spot for pickles, but is something we all go through… repeatedly…on a very regular basis. (Yes, even people like healthy food guru and yoga fanatic Gwyneth Paltrow!)

These past couple of years, I have had various food craving episodes. There was that one month last year in which I ate a ridiculous amount of chocolate (even ridiculous for a Belgian citizen, and that says a lot). Last month I had my Indian food obsession and decided to end every meal with an extra bowl of dal. And yes, I even went through a cheese phase, which led to my kitchen smelling of old people’s feet 24/7.

But this week, I am craving something entirely different. And for once, it falls within the “healthy” category. So forget about cheesy crust pizza, dark chocolate and matured Roquefort cheese, this week everything is all about the humble aubergine. (Or as you Americans like to call it: the “eggplant”)

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Apologies, that word cracks me up every single time.

I know. You’re probably all thinking: Why would one ever become obsessed with aubergines? Sure, they can be pretty good, but do you really want to eat them day in and day out?

Well, dear readers, I do.

And mark my words, after you’ve made these two recipes, I’m sure you’ll be on an aubergine binge fest too.

Exotic Aubergine “cheesecake”

It’s not an omelet. It’s not a soufflé, and no, it’s also not a quiche. It’s a little bit of all these three things and more. It is an easy peasy, hearty cheesecake that mixes soothing cream cheese with salty feta and combines aromatic spices with theflavour-absorbing texture of the aubergine.

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Ingredients:

  • 1 aubergine, cut into chunks
  • 2 eggs
  • 150gr cream cheese
  • 80gr feta cheese
  • 1 tsp za’atar
  • Fresh coriander
  • ½ tsp nigella seeds
  • Pinch of cinnamon
  • Red chili, finely sliced
  • ½ tsp turmeric

Method:

  1. Preheat the oven to 200°C. Heat a tablespoon of olive oil in a pan and fry the aubergine for 5 minutes together with all the spices until everything starts to smell incredibly fragrant.
  2. Transfer the aubergine to an oven-proof dish, sprinkle over the chili pepper and half of the coriander.
  3. Mix together the eggs and cream cheese and season with salt and pepper. Pour the batter of the aubergine mix and crumble the feta cheese over the top.
  4. Bake in the oven for 20 minutes until the egg mixture has set, but is still slightly wobbly in the middle. To finish, sprinkle on some extra coriander.

Smothered Sweet and Salty Aubergine with flowering garlic chives and smoked tofu

This dish may not look very dashing, but trust me, this dish is the edible equivalent of an English gentleman. The aubergine is stewed in a combination of sweet and salty flavours and in less than 15 minutes the entire mix turns into an Asian food fiesta. The intensity of the smothered aubergine is balanced with some incredibly pungent flowering garlic chives, coriander and is served with some smoky tofu. Yum!

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Ingredients:

  • 1 aubergine, cut in fine chunks
  • Bunch of flowering garlic chives, finely chopped (flowers included)
  • Lots of fresh coriander
  • 1 tsp miso paste
  • 1 tbsp dark soy sauce
  • 1 tbsp honey (or a bit more if necessary)
  • ¼ tsp star anise
  • ¼ tsp Chinese five spice
  • ½ tsp sesame oil
  • 100gr smoked tofu

Method:

  1. Heat a tablespoon of vegetable oil in a pan and add the aubergine. Fry for a couple of minutes and season with salt and pepper. Add the miso paste, honey, soy sauce and spices and let everything simmer with a good splash of water until you almost get an aubergine “mash”. Stir in the sesame oil and the chopped flowering garlic chives (you’d be amazed how garlicy this type of chives tastes!) and coriander.
  2. Meanwhile, fry the smoky tofu in a separate pan and serve everything together and sprinkle on some extra chives and coriander.

The Bold & the Butternut

Published October 9, 2014 by The Feminist

butternut

The weather is really awful this week. It’s raining cats and dogs, the wind is blowing all those wonderfully golden brown leaves of the trees and it is all making me bloody depressed.

Seriously. Why do I have to live in Belgium and not live in a tiny hut on some deserted island in the Pacific? The latter sounds much more appealing right now. Yes, a sunny beach on a deserted island my not offer WIFI, but who needs WIFI when you can spend your days tanning on the beach and drinking out of a coconut?

Anyway, needless to say that I could use some comfort food. And what could possibly be more comforting than the sweet flavour of the butternut? Butternuts and pumpkins of any kind are probably one of the only things that prevent me from packing my bags and embracing my inner Robinson Crusoe. (No butternuts on a deserted islands, obvs.)

And although many people still ignorantly think that recipes with butternut do not sound very bold, or may not look very beautiful, it is actually quite the opposite. Because, dear fellow Belgians, you can do so much more with a butternut than just turn it into soup!

In fact, the humble butternut is as versatile as Daniel Radcliffe’s latest film choices! (and that says a lot, trust me)

With one large butternut, I created 3(!) amazing one-person dishes just for me. They may not all look beautiful, but trust me: they are always bold in flavour!

Middle Eastern Saffron-Scented Butternut with Harissa Yoghurt and a Mint and Dill Salsa

Butternut will have never tasted this good: the sweetness of the saffron and the sultanas together with the zing and freshness of the salsa and yoghurt is a match made in heaven.

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Ingredients:

For the butternut:

  • 1/3 butternut, cut into large chunks
  • Handful of sultanas
  • 1 tbsp poppy seeds
  • Pinch of saffron
  • Pinch of turmeric
  • Pinch of chili powder
  • ¼ tsp cinnamon
  • ¼ tsp ground cumin
  • ½ tbsp honey

For the harissa yoghurt:

  • 100gr Greek yoghurt
  • ½ tsp harissa paste

For the Mint and Dill Salsa:

  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp dill, finely chopped
  • 1 tbsp olive oil
  • Juice of ½ lime

Method:

  1. Heat a tablespoon of olive oil in a large pan. Add the butternut chunks and let it fry for a couple of minutes. Add the spices, sultanas and honey. Add a splash of water to make sure it doesn’t burn. Let it fry until the butternut is just tender. Season with salt and pepper to taste and add the poppy seeds.
  2. Mix the yoghurt with the harissa and a pinch of salt.
  3. Mix all the salsa ingredients and season with salt and pepper.
  4. Serve the butternut with dollops of yoghurts and drizzle the salsa over the top.

Stuffed Butternut with a Blue Goat’s Cheese “Soufflé”

Sounds fancy, but it is actually really easy to make. The reason why I call this a “soufflé” is because it contains eggs and cheese and puffs up all so beautifully in the oven, but don’t be alarmed by this French word, it’s just a chic way of saying “fluffy omelet” 😉

You can use plain blue cheese or goat’s cheese for this recipe, but a blue goat’s cheese really is the best of both worlds.

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Ingredients:

  • 1 “bottom” of the butternut, seeds removed but skin still on
  • 2 eggs
  • Pinch of nutmeg
  • 80gr blue goat’s cheese

Method:

  1. Preheat the oven to 200°C. Put the butternut bottom in an oven-proof dish and season with salt and pepper and drizzle with olive oil. Put in the oven for 10-15 minutes until the butternut is al dente.
  2. Mix the eggs together with salt and pepper and nutmeg and pour in the butternut. Drop the chunks of cheese into the eggs mixture and put the butternut back into the oven for 15 to 20 minutes until the skin and flesh of the pumpkin is soft and eggs are cooked through and have puffed up.

Butternut with Nigella & Mustard Seeds and Barbecue Tempeh

It may not look very attractive but the sweet and sour taste of the marinated tempeh (I luvvv tempeh!) works so well with the mellow butternut that is spiced up with some amazing nigella and mustard seeds.

Serve with some even more unappealing (but very yummy) black rice

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Ingredients:

For the butternut:

  • 1/3 butternut, cut into chunks
  • 1 tsp nigella seeds
  • ½ tsp mustard seeds
  • 1 cm piece of fresh ginger
  • Fresh herbs to finish (dill, coriander or mint)

For the tempeh:

  • 100gr tempeh, cut into chunks
  • 1 tbsp ketchup
  • 1 tsp miso paste
  • 1 tbsp honey
  • ½ tsp sesame seeds
  • Pinch of Chinese five spice

Method:

  1. Heat a tablespoon of olive oil in a pan and add the butternut, spices and ginger. Let it fry, stir regularly and season with salt and pepper, until the butternut is tender.
  2. Mix the marinade ingredients together. Heat a tablespoon of oil in a pan and add the tempeh. Fry until golden brown. Pour in the marinade, turn down the heat and let the marinade form a sticky coat around the tempeh.
  3. Serve the butternut with the tempeh and sprinkle some fresh herbs over the top. Serve with rice.

Poetically Plump and Provocatively Pleasing Portobellos

Published September 22, 2014 by The Feminist

port

Try saying that 5 times without tripping over your own tongue!

With fall season slowly sneaking into our closet (Hello, soft wooly sweaters!) and a potentially fall mood sneaking into our heads (Hello, autumnal somber moods!), we should not forget to bring some autumn food onto our plates as well! Because fabulous fall food is the perfect accompaniment for the former (i.e. the fall fashion) and the perfect remedy for the latter (i.e. the fall depression).

One of my favourite fall ingredients is the humble mushroom in all its different shapes, styles and sizes. But if I would have to pick one absolute favourite – the King of Fungi, my Mister Mushroom!- it would have to be the Portobello.

Why?

First of all, because its flesh is so incredibly juicy, it’s a great substitute for meat. (Fun fact: did you know that vegetarians not only live longer but also are better lovers than those stupid carnivores? Ha! There is even scientific data to prove it!)

But more importantly, the reason why I luuuvvv the Portobello is because you can stuff it. Stuff it with delicious food. And we all know how great stuffed food can be. It brings out the best out of both the Stuffer and the Stuffee (I know, these aren’t actual words, but maybe I can start a new trend here?) and it makes already delicious things unite into one even more delicious harmony.

Basically, stuffed food surpasses all mathematical logic. For once,  one plus one does not equal two, but equals infinite pleasure!

Here are three recipes I recently tried for me, myself and I. They are very different form one another in terms of style, cuisine and look, but they are all equally delicious!

Before I start, here is the basic recipe for stuffed portobellos:

  1. Drizzle the portobellos with olive oil or put a knob of butter in the center of each and season with salt and pepper.
  2. Put in a preheated oven for 10- 15 minutes (depending on the size) on 200°C. Spoon the mixture into the portobellos and put back in the oven for 5 minutes or put under a grill if necessary/ if the recipe (aka me) asks you to do it.

Portobello stuffed with spiced carrots and couscous

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Ingredients:

  • 80gr couscous
  • 2 carrots, chopped
  • Handful of sultanas
  • Fresh coriander
  • Almonds
  • Pinch of chili flakes
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • ½ tbsp. honey
  • 1/2 tsp ground cumin

Method:

  1. Heat a tablespoon of olive oil in a pan and add the the carrots and spices and season with salt and pepper. Add a splash of water, the sultanas and honey and let it simmer for 5-10 minutes.
  2. Stir in the couscous and add a glass of water. Let it simmer until the couscous has soaked up almost all of the liquid. Season to taste and stir in some almonds and fresh coriander.
  3. Spoon the mixture into the portobellos and put in the oven for a couple of minutes. Sprinkle on some fresh coriander

Portobello stuffed with a Mediterranean “Help I’ve got a lot of stale bread” Mix

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Ingredients:

  • 1 thick slice of sourdough bread, cut into cubes
  • 1 clove of garlic
  • 6 dark olives, chopped
  • 2 tomatoes, roughly chopped
  • Lots and lots of basil
  • Handful of pine nuts

Method:

  1. Heat a tablespoon of olive oil in a large frying pan and add the bread and let it fry until golden. Add the pine nuts and fry for one minute more. Stir in the minced garlic and tomatoes and let the crunchy croutons soak up the moisture of the tomatoes (it’s a bit like a warm panzanella!)
  2. Stir in the olives and basil and spoon into the mushrooms. Put in the oven for 5 minutes.

Portobello stuffed with Five Spice Leeks and Goat’s Cheese

mush

Ingredients:

  • 1 large leek, finely sliced
  • Good pinch of Chinese Five Spice
  • Tangy goat’s cheese

Method:

  1. Heat a knob of butter in a pun and add the leeks, five spice and salt and pepper. Let it sauté until tender.
  2. Spoon the mixture in the Portobello and put a large slice of sharp and strong goat’s cheese on top. Put in the oven for 5 minutes until golden brown.

Going Gourmet with a Can of White Beans

Published September 8, 2014 by The Feminist

bean

One ordinary can of beans.

It’s not exactly the most exciting, let alone foodie-approved ingredient. And yet, when used correctly, these dull-looking beans can taste bloody brilliant.

So forget about baked beans in tomato sauce! White beans can be so much more than the horror that is a full English breakfast (Apologies if I’m stepping on any British toes with this statement, but –come on!- it’s the truth).

Just be creative, think outside the box and add a large quantity of spices! The following two recipes are totally worth spilling the both figurative and literal beans about. They are both loaded with exotic, fragrant Middle Eastern spices and are dead simple to make. They are the ultimate proof that a can of beans – against all odds- can become quite the gourmet meal.

Saffron Parsnips with Moroccan-spiced beans

These saffron-scented parsnips not only look incredible, they also taste absolutely marvelous. These sweet jewels go perfectly with the spicy and aromatic bean mix!

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Ingredients (serves 1):

  • 2 parsnips, peeled and cut into strips
  • Pinch of saffron threads
  • Small can of white beans, drained
  • Chili flakes
  • ½ tsp nigella seeds
  • ¼ tsp cinnamon
  • ¼ tsp turmeric
  • ¼ tsp cumin )
  • 2 dried dates
  • 2 dried apricots
  • 1 shallot, finely sliced
  • Fresh coraiander

Method:

  1. Heat a tablespoon of olive oil in a large pan and fry the parsnip strips for a couple of minutes. Season with salt, a pinch of chili flakes and add the saffron and turmeric. Add a splash of water and let it simmer on a low heat until the parsnips are lovely and soft and gorgeously yellow.
  2. In a different pan, heat some olive oil and add all the other spices and the shallot. Sauté for a couple of minutes and add the beans and dried fruits.
  3. Let it heat through and season to taste with salt and pepper. Serve the spiced beans with the saffron parsnip and sprinkle a generous amount of coriander on top.

Aromatic Aubergine, Pepper and Feta Tart with Homemade Bessara

Bessara is traditional middle eastern dip similar to hummus but is made with white beans and is usually a bit runnier in consistency. However, since I wanted to spread a layer of this wonderful dip onto my puff pastry, I kept the consistency rather thick to avoid a soggy bottom. This harissa-flavoured bessara adds another tasty dimension to an already quite flavoursome tart. Trust me with this one, you would be a fool (moron! Idiot! Imbecile! Brainless guttersnipe! ) not to bake it!

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Ingredients:

  • 1 aubergine, cut into large chunks
  • 1 red pepper, cut into large chunks
  • Handful of orange cherry tomatoes, halved
  • 100gr feta cheese, crumbled
  • ½ tsp turmeric
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp nigella seeds
  • Sheet of puff pastry

For the bessara:

  • Can of white beans, drained
  • Coriander stalks
  • ½ tsp cumin
  • 1 clove of garlic
  • 1 tsp harissa
  • 1 tsp sesame oil
  • 2 tbsp good quality olive oil
  • Salt

Method:

  1. Preheat the oven to 180°C.
  2. Heat a tablespoon of olive oil in a pan and add the aubergine and peppers. Add the spices and season with salt and pepper. Fry for a couple of minutes. Set aside.
  3. Make the bessara by blending all the ingredients together until you get a smooth paste.
  4. Roll out the puff pastry and spread a layer of bessara over the pastry. Top with the aromatic vegetables. Add some cherry tomatoes and crumble on some feta cheese.
  5. Fold over the sides of the puff pastry to create a nice “ruffled” edge.
  6. Bake in the oven for 20-25 minutes.
  7. Sprinkle on some fresh coriander.

Plus None: Amazing Dishes Just For You and Only You

Published August 17, 2014 by The Feminist

plus

It will probably come as no surprise that I know my way around romantic comedies and fluffy television series. And if there is anything that I have learnt from watching the Zoe Harts, Carrie Bradshaws and basically all the movie characters Katherine Heigl has ever played, is that it is one of the most awkward and embarrassing moments in your entire life to show up at an event without a so-called “plus one”. Fancy gallery openings, grand weddings and even stupid office parties: no one wants to go to these things alone.

I can’t blame them, though. Even I – as a non-fictitious person – would never want to end up at the singles’ table at my cousin’s wedding, forced to make friendly conversations with Garry, the crazy uncle with the often acute viscous coughing fits, and funny Margret, who believes that wearing corduroy pants is the prerogative of chemistry students. *

However, apart from these horrid events, there are moments when I think that not having a “plus one” is actually pretty awesome: when you are cooking.

Without a plus one, you can cook whatever you like. You can empty your entire pantry, throw in your whole spice cupboard, without having to worry about the dish being too spicy or too “all over the place”.

More importantly, without a plus one, you don’t need to share.

So yes, having a “plus one” can indeed be wonderful, comforting, loving and all that fuzzy, heartwarming jazz. But when it comes to food, I like being selfish.

 I am a greedy chef.

And I am guessing there are some greedy foodies among you – my dearest readers – too.

So how about we start our own new movement? Instead of promoting “plus one”, let us advocate “plus none” instead.

Who is with me?

*note: the people in this fragment are purely fictitious, so any resemblance to actual people is nothing but a funny coincidence.

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Fragrant Mango Curry

Your entire spice cupboard in one dish: Fresh, fragrant, healthy and 100% vegan

Ingredients (serves 1 greedy chef):

  • ½ mango, diced
  • 70gr white beans (cooked)
  • 1 shallot, sliced
  • 1 red chili, sliced
  • 1cm piece of fresh ginger
  • ½ red pepper, cut into thin stripes
  • Handful of bean sprouts
  • 2 spring onions, sliced
  • Fresh coriander
  • Fresh Thai basil
  • ½ tsp ground turmeric
  • ¼ tsp asafetida
  • ¼ tsp nigella seeds
  • Pinch of cinnamon
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 125ml coconut milk
  • Juice of ½ lime
  • fish sauce

 

Method:

  1. Heat a tablespoon of vegetable oil in a pan and add all the spices, together with the shallot, red chili and ginger. Let it sauté for a couple of minutes on a low heat until all the fragrances of the spices transform your kitchen into an oriental bazar.
  2. Add the coconut milk and let it simmer for 10 minutes until the flavours have multiplied. Now toss in the red pepper, white beans and mango and let it simmer for a further 5 minutes until everything is heated through.
  3. Finally, stir through the beans sprouts, spring onions, the juice of half a lime and the fresh coriander and Thai basil. Season with a splash of fish sauce.

Moroccan-style fried eggs with sumac and spicy tomato sauce

The definition of comfort food. Delicious fried eggs seasoned with tangy sumac, served on top of a bed of steamy tomato sauce with carrots, onions and peppers. The soothing comfort of the tomato sauce and the runny egg yolks works wonders with the freshness of some mint and coriander.

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Ingredients (serves 1 greedy chef) :

  • 2 eggs
  • Pinch of sumac
  • 1 can of tomatoes
  • 1 carrots, finely diced
  • ½ red pepper, finely chopped
  • ½ green pepper, finely chopped
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ¼ tsp za’atar
  • Drop of rose water
  • 1 tsp honey
  • Pinch of chili flakes
  • Fresh mint and coriander

Method:

  1. Heat a tablespoon of olive oil in pan and add the vegetables and spices. Season with salt and pepper. Add the can of tomatoes and honey and let it simmer for 15 to 20 minutes until the vegetables are soft and the sauce is fragrant. Just before serving, add a drop of rose water and stir in some chopped mint and coriander
  2. Fry the eggs in a pan and season with salt, pepper and sumac.
  3. Serve the eggs on top of the tomato sauce and finish with some extra mint and coriander.

 

Speedy Suppers: Vegetarian Fast Food

Published July 4, 2014 by The Feminist

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Now that I’m officially a career woman, I often am far too tired in the evening to spend a lot of time cooking my ass off. So instead I try to make splendid dishes with as little ingredients as possible in as little time as possible.
If you think this cannot be done, think again! Because with the right attitude you can conjure up the most original and healthy vegetarian meal in a heartbeat!
So take note, because you will want to make these dishes time and time again!

 
Barbecue Tofu and Mango Wrap
I still have to meet the first person who doesn’t like barbecue sauce. I mean, what’s not to like: it’s sticky, spicy, smoky and sweet all rolled into one delicious dip! However, most people aren’t as creative as they can be when it comes to this yummy sauce, because they always combine it with meat.
Meat.
Phah!
Bloody carnivores!
This recipe gives a more modern-day, quirky twist to the otherwise classic barbecue-meat combination. Instead of meat I used tofu, and instead of classic I want for bold fusion with a tortilla wrap!
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Ingredients (serves 1)

For the tofu:
• 60gr of firm tofu, cut into cubes
• 4 -6 tbsp of your favourite barbecue sauce
For the wrap:
• 2 tortilla corn wrap
• ½ mango, finely sliced
• Fresh coriander
• Variety of finely chopped veg (I used peppers, radishes and lettuce)
Method:
1. Toss the tofu cubes in half of the barbecue sauce. Heat a tablespoon of vegetable oil in a non-stick frying pan and fry the tofu for a couple of minutes. Now stir in the remaining barbecue sauce. This will make the tofu all lovely and sticky. Yum!
2. Assemble the wrap by putting a mix of different vegetables onto your wrap. Now add the tofu and the delicate slices of mango and finish with fresh coriander.

Indian Carrots and Peas with Peanut Curry Sauce
Carrots and peas. Peas and carrots. It is probably one of the most classic combinations here in tiny Belgium. Unfortunately, most of us opt for the traditional version and eat with it –you guessed it!- meat. And potatoes.
How boring.
I decided to try something entirely different and turned these two veggies into an Indian feast with coconut and peanut sauce. This is a dish that may look really strange but is as delicious as Matt Bomer on a red carpet event. (As in: very yummy) Serve with naan bread or steamed rice.

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Ingredients (serves 1):
• 150gr frozen peas
• 6 spring carrots, roughly chopped
• 1 tsp nigella seeds
• ¼ tsp ginger powder
• ¼ tsp chili flakes
• ½ tsp turmeric powder
• 2 tbsp desiccated coconut
For the peanut sauce:
• 2 tbsp coconut milk
• 2 tbsp peanut butter
• 1 tbsp tandoori powder
• ½ tbsp. soy sauce
Method:
1. Heat a tablespoon of vegetable oil in a small pan and add the spices together with the carrots. Sauté for a couple of minutes and then add a good splash of water to make sure the carrots don’t burn.
2. Add the peas and let them cook for a further 5 minutes until everything is all tender and fragrant.
3. Finish with a sprinkling of desiccated coconut and fresh coriander.
4. Meanwhile, make the peanut sauce by mixing all the ingredients together in a bowl.

 
Spiced Bulgur with Strawberries and Mozzarella salad
Remember the strawberry and goat’s cheese pizza I made a couple of weeks ago? Well, I guess it is safe to say that I am getting slightly addicted to the strawberry-cheese-balsamic combination. It is just so God damn intriguing… and delicious. I added some lovely fragrant bulgur wheat for an extra bold touch.

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Ingredients (serves 1):
• 200gr strawberries, sliced
• 150gr mozzarella, sliced
• Balsamic syrup
• 100gr bulgur wheat
• 2 spring onions, finely chopped
• Handful of dried cranberries
• Pinch of chili flakes
• ½ tsp cumin seeds
• ½ tsp fennel seeds

Method:
1. Cook the bulgur according to the instructions on the package. Add a tablespoon of olive oil in a small pan and add all the spices and other ingredients and then add the cooked bulgur.
2. Serve in the middle of the plate and decoratively (or not) layer the mozzarella and strawberries around that delicious pile of bulgur.
3. Finish with some balsamic syrup and freshly ground pepper.