Another "it's not really a recipe, but something that I make often". Originally a tortilla filling recipe that went through too many transformation and got veganised.
Vegetarian mince, black beans and corn with fresh peppers, tomatoes and avocado. The mince/beans/corn mix is easily freezeable and is an excellent topping for oven nachos.
Sour cream is a lovely counterpoint here, but also the only animal product, so you can easily turn this vegan.
Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
Today's dinner is not quiet vegetarian (can be easily turned into by using vegetarian oyster and fush sauce substitutes) not really pad Thai.
Not a complicated recipe but one that requires quiet a bit of chopping. And also one that developed really far off the original recipe I based this one - I prefer tempeh ovee tofu and tend to load my dishes with vegetables.
Three more portions as #mealprep for work lunches.
I usually prefer Eastern-European style thin unleavened blinis, but somehow I felt like US-style banana #pancakes for days. And since it's Saturday and I had some very sad bananas in my fridge ...
Voila! They are melt-in-your-mouth perfect.
I followed this recipe, except that I used 2 bananas (1.5 bananas are a stupid amount!); pancake recipes are forgiving. Some eaten with maple syrup, rest to be frozen for work days:
Sometimes it's back to the basics - pan fried oyster mushrooms (mushrooms, olive oil, salt, pepper, a few drops of lemon juice and a tiny bit of garlic) with a side salad.
We had the mushrooms +salad for a first time in a restaurant back in (high) school times and since then the dish makes a regular appearance on the menu.
Baked cauliflower, parsnips & carrots with quinoa & orange in a tahin-lemon-dressing. Topped with parsley (& in theory pumpkin seeds but I forgot them yesterday...).
Another veggie-laden recipe post-Spain. It roughly follows the link, but instead if using orange juice for the dressing I add oranges to the salad. Made 4 portions, 3 for conference lunch during the week (trying to avoid the Dutch university cafeteria).
Kohlrabi & carrot #soup with cream cheese. Super easy new to me recipe, mainly made because past me had some leftover cream cheese she had frozen and now-me had to find some use for it while also trying to eat as many vegetables as possible after two weeks in Spain and before a full week of conference:
▶️ https://www.kochbar.de/rezept/421905/Gemuesesuppe-mit-Frischkaese.html
Super yummy - naturally sweet with a lovely texture balance (I did take the veg out early to keep them more crunchy).
Some backlogged food while I'm stuck sick in Madrid: baked carrots, spelt, feta, nuts & raisins. This is such a weird sounding recipe, but it is sooo good:
https://www.madamecuisine.de/dinkel-karotten-salat/
I make it with dill (I guess it's time to ditch the "I don't like dill" idea since I have so many recipes with it) and am usually using haselnuts instead of pistachios (easier to get). Oh, and make more carrots than you think you'll need. And then a bit more. And more.
Black beans from a few days ago, mostly following:
▶️ https://www.foodandwine.com/cuban-style-black-beans-6418957
except that I listened to Kenji Lopez-Alt & did not throw away the bean soaking water (I also did not soak the beans for the full 8h):
▶️ https://www.seriouseats.com/soaking-black-beans-faq
Half a kg of dried black beans made 7 portions (when eaten with rice), 5 of which are now in the freezer as #mealprep. Super yum, will make full kg of beans next time (but have to empty the freezer first 😅).
Polenta, or, to be precise, mămăligă (I found Romanian cornmeal in a speciality shop a while ago!) with roasted butternut, Brussel sprout and onions with fresh thyme served with feta and sour cream.
One of my currently favorite winter meals. Even better if you manage to get one of the really strong Romanian cheeses... But feta is lovely, too.
Dr. Victoria Grinberg