Creamy Green One-Pot Pasta Dish
### The Surge of Rapid and Simple Pasta Dishes: A TikTok Effect
In the past few years, social media channels, especially TikTok, have transformed our culinary approach. One trending phenomenon that has won over the palates and hearts of many is the “TikTok pasta,” a straightforward yet mouthwatering dish that includes baked feta cheese and cherry tomatoes, which are then blended into a creamy sauce to mix with pasta. This trend underscores not just the impact of social media in influencing cooking habits but also the pleasure of engaging in cooking as a family activity.
#### A Family Cooking Adventure
Not long ago, my daughter Elsa made this TikTok pasta entirely on her own. Observing her maneuver through the kitchen was among the most touching experiences in my parenting journey. It became evident that TikTok wields a considerable influence on our children’s culinary abilities, often eclipsing our own guidance. The outcome was a scrumptious pasta meal that was both simple to prepare and immensely gratifying to consume. This experience reaffirmed the notion that quick and simple recipes are gaining traction, as they suit busy lifestyles while still delivering on taste.
#### A Creamy Kale Pasta Dish
Drawing inspiration from the trend of effortless pasta recipes, we have crafted our own quick and tasty dish that features kale—an ingredient that may not be a hit with children, making it ideal for lunch. This creamy pasta meal can be whipped up in under 15 minutes with minimal ingredients and just one pot for the pasta, along with a blender for the sauce.
**Ingredients:**
– Bucatini pasta (or any pasta you prefer)
– Fresh kale
– Olive oil
– Garlic
– Parmesan cheese
– Salt and pepper
– Optional: nuts for extra crunch
**Cooking Instructions:**
1. Cook the bucatini pasta following the package directions. In the final minute of cooking, add the kale to the pot to wilt it.
2. Set aside a cup of the pasta water, then drain the pasta and kale.
3. In a blender, mix the wilted kale, olive oil, garlic, Parmesan cheese, and a splash of the reserved pasta water. Blend until silky, adjusting the texture with extra pasta water if required.
4. Combine the pasta with half of the creamy kale sauce, then serve the pasta and drizzle the leftover sauce on the plate for an eye-catching presentation.
This approach, inspired by Jamie Oliver’s 5-ingredient cookbook, has been modified to create a more filling dish. The use of bucatini, which is thicker and hollow, allows it to absorb the sauce wonderfully, resulting in a visually enticing and delightful meal.
#### Join the Cookalong
I will be hosting a Lunch Therapy cookalong on Instagram Stories on Wednesday, March 3, around noon CET. I encourage you to prepare the ingredients and cook alongside me. If you share your creations on Instagram and tag me, I will save them and update this post with reader images, fostering a community of pasta enthusiasts motivated by this quick and simple recipe.
In summary, the impact of platforms like TikTok on culinary trends is unmistakable. Quick and easy pasta recipes not only make cooking approachable but also nurture creativity and family connections in the kitchen. So, whether you’re an experienced cook or just starting, there’s always a place for a delightful pasta dish in your repertoire.
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Orange, Date, and Avocado Salad Recipe Showcasing Great Affection for April
### Celebrating Citrus: A Revitalizing Salad Recipe for Spring
As winter recedes and spring starts to flourish, citrus fruits continue to be a lively and vital component in our kitchens. Their zesty tastes and invigorating traits make them ideal for salads, particularly as we move into warmer days. This piece not only provides a charming citrus salad recipe but also showcases some intriguing projects, books, and culinary inspirations to delve into.
#### The Citrus Salad Recipe
This salad boasts a lovely mix of flavors and textures, making it a great option for a light lunch or as a side dish during your Easter celebrations. Here’s how you can create it:
**Ingredients:**
– Varied citrus fruits (oranges, grapefruits, lemons)
– Bitter greens (like arugula or radicchio)
– Creamy avocado
– Crunchy hazelnuts
– Sweet dates
– Extra virgin olive oil
– Fresh bread (to absorb the juices)
**Instructions:**
1. **Prepare the Citrus:** Peel and segment the citrus fruits, discarding any seeds. Arrange them on a serving platter.
2. **Add the Greens:** Place a generous portion of bitter greens on top of the citrus segments.
3. **Include Avocado:** Cut the avocado and distribute it across the salad.
4. **Add Crunch:** Coarsely chop the hazelnuts and sprinkle them on top.
5. **Sweeten with Dates:** Dice the dates and mix them into the salad for a hint of sweetness.
6. **Dress the Salad:** Drizzle with high-quality extra virgin olive oil and season with salt and pepper to your liking.
7. **Serve with Bread:** Present slices of fresh bread alongside to soak up the delightful juices.
This salad is not only visually appealing but also brimming with nutrients, making it an excellent addition to your spring table.
#### Culinary Inspirations and Recommendations
While savoring your citrus salad, think about diving into these exciting culinary projects and books:
– **Popl Burger:** Discover the outdoor burger spot launched by the Noma team, offering a vegetarian burger crafted with fermented quinoa. Follow them on Instagram for the latest news.
– **To Asia With Love:** Hetty McKinnon’s newest cookbook is packed with simple and tasty noodle recipes that will surely inspire your kitchen adventures.
– **Coming Clean Project Podcast:** Tune into the episode featuring Luise, where she discusses shifting to a plant-based diet and the significance of food safety.
– **David Chang’s Microwave Salmon:** Enjoy this humorous take on cooking as the renowned chef prepares salmon using a microwave, prompting lively discussions in the comments.
– **Rachel Karten’s Newsletter:** For those pursuing careers in social media, subscribe to Rachel’s newsletter for valuable insights and job openings.
– **Heidi Swanson’s Super Natural Simple:** Look forward to this upcoming book, which promises to infuse your cooking with a California flair.
– **Vegetable Tattoos:** Exciting updates about a new edition of this project, featuring stunning illustrations by Penelope Dullaghan, set to launch this summer.
– **Simply Julia by Julia Turshen:** A clever and inventive cookbook that presents a well-rounded approach to health and cooking.
#### Easter Cooking Tips
If you seek additional ideas for your Easter holiday menu, consider these options:
– **Soups:** Enjoy the Asparagus & Spinach Soup or Carrot, Tomato & Coconut Soup for a cozy starter.
– **Salads:** Besides the citrus salad, try Grilled Asparagus and Creamy Lemon Quinoa or Spring Celebration Salad.
– **Pies:** Please your guests with a Perfect Picnic Pie or Beet & Greens Tart.
– **Chocolate Treats:** Conclude on a sweet note with Chocolate Tahini Cups or a Banana, Almond & Chocolate Cake.
As you relish the flavors of spring, let this citrus salad inspire your meals and celebrate the season’s abundance. Happy cooking!
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Lemon, Polenta, and Ricotta Cake Instructions
### Thrilling Life Transitions and a Tasty Cake Recipe
Amidst the changes in life, there’s always a chance for a celebration, particularly with cake in the spotlight! While the recipe may be tempting to jump into, there are some important updates to discuss first.
#### A New Journey: Relocating to Denmark
Luise and her family are setting out on an exhilarating adventure as they gear up to relocate to Denmark. Luise has taken a courageous step towards realizing her dream of becoming a midwife by enrolling in a midwifery program in Copenhagen. This move signifies a notable transformation for the family, who have called Sweden home for the last 12 years.
The question of where to establish their home has frequently arisen in their lives, especially within a dual-nationality relationship. The family is now excited to welcome Denmark, and they are looking forward to moving into a charming house just on the outskirts of the city. The children are especially enthusiastic about the new residence, which includes a trampoline and is close to their grandmother. Nonetheless, they are also dealing with the uncertainties that come with a new school and surroundings.
If you have insights or advice for transitioning to a new country with kids, your suggestions would be greatly valued as they navigate this change.
#### Ongoing Collaboration with Green Kitchen Stories
In spite of the move and Luise’s education, the family will persist in their collaboration with Green Kitchen Stories (GKS). They have thrilling projects ahead, including the creation of a fresh assortment of vegetable tattoos and continued initiatives with Green Kitchen Studios, their production firm. Moreover, they are diligently working on a new book expected to be launched next Spring, though specifics remain under wraps for now.
Last year, they introduced a vegan supplement line in partnership with Puori, and they are in the process of developing new products to broaden their offerings. After a brief period where their protein powder was unavailable, it is now back in stock, and to commemorate this, they are providing a 20% discount code throughout May. The code GKS_MAY21 can be applied to orders on their website, making it an ideal opportunity to sample their popular B12 Berry Booster.
#### The Cake: A Scrumptious Delight
Now, let’s get to the star of the day: the cake! This scrumptious recipe draws inspiration from a polenta cake highlighted in their book, “Green Kitchen Travels.” The family has made several tweaks to improve its moisture and reimagined it as an upside-down cake topped with lovely lemon slices and a rich lemon honey syrup.
This cake is an exquisite blend of an Italian cheesecake and a tender crumb cake, featuring notes of polenta and poppy seeds. Exceptionally moist yet airy, it is naturally gluten-free and sweetened only with honey, imparting delightful floral hints. The incorporation of ricotta cheese ensures that the cake tastes even better after resting in the fridge for a day, making it ideal for sharing with friends and family.
To celebrate both the cake and their forthcoming relocation, the family has filmed a new YouTube video, offering a visual recipe guide alongside their thrilling journey ahead.
#### Conclusion
As Luise and her family get ready for this new chapter in Denmark, they are filled with excitement and a smidge of anxiety. With thrilling projects on the horizon and a delectable cake recipe to savor, they are prepared to embrace the forthcoming changes. Whether you seek a delightful treat or advice for moving with kids, there’s something for everyone here. Enjoy the cake and the adventure!
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Summer Romance Note and Zucchini Bisque Recipe
# Zucchini Soup: A Tasty and Healthy Recipe
Zucchini soup is an appetizing dish that merges fresh produce and herbs to form a light yet fulfilling meal. This recipe is not only simple to make but also filled with nutrients, making it an excellent option for a wholesome lunch or dinner. Below is a thorough guide on how to prepare this tasty zucchini soup.
## Ingredients
### For the Soup
– 2 tbsp olive oil
– 1 yellow onion, diced
– 1 celery stalk, diced
– 1-2 cloves garlic, minced
– 1 large zucchini (or 2 smaller courgettes), cubed
– A generous handful of fresh spinach
– 120 ml (1/2 cup) white wine
– 500 ml (2 cups) vegetable broth
– 120 ml (1/2 cup) cream or coconut cream
– A handful of fresh herbs (dill and mint are suggested, but basil is also great)
– Juice of 1 lemon
– Salt and black pepper to taste
### Toppings
– 1 cup cooked quinoa
– Sour cream or smetana
– Fresh dill
– Finely chopped red onion or chives
## Preparation Steps
1. **Sauté the Vegetables**: In a large pot, warm the olive oil over medium heat. Add the diced onion and celery, and sauté until they are tender and translucent, around 5-7 minutes. Incorporate the minced garlic and cook for an extra minute until aromatic.
2. **Add the Zucchini**: Mix in the cubed zucchini and cook for another 5 minutes, allowing it to soften a bit.
3. **Deglaze with Wine**: Introduce the white wine, scraping the base of the pot to free any flavorful bits. Allow it to simmer for a few minutes until the wine reduces somewhat.
4. **Add Stock and Spinach**: Pour in the vegetable broth and add the fresh spinach. Bring the mixture to a boil, then lower the heat and let it simmer for about 10-15 minutes, or until the zucchini is soft.
5. **Blend the Soup**: With an immersion blender, blend the soup until it reaches a smooth consistency. Alternatively, you can transfer it to a blender in batches. Exercise caution with hot liquids!
6. **Finish with Cream and Herbs**: Return the blended soup to the pot, and mix in the cream or coconut cream. Incorporate the fresh herbs and lemon juice, and season with salt and black pepper to taste. Heat through gently.
## Serving Suggestions
Serve the zucchini soup in bowls and top with a scoop of cooked quinoa for extra protein and texture. A dollop of sour cream or smetana introduces creaminess, while fresh dill and finely chopped red onion or chives offer a burst of flavor and color.
## Nutritional Benefits
Zucchini is low in calories and rich in vitamins A and C, making it an excellent addition to a balanced diet. Spinach contributes iron and other vital nutrients, while the cream or coconut cream adds healthy fats. This soup is not only delicious but also a superb way to add more vegetables to your meals.
## Conclusion
Zucchini soup is a flexible and nutritious dish that can be relished throughout the year. Whether enjoyed as an appetizer or a main dish, it is sure to satisfy both family and friends. With its straightforward ingredients and easy preparation, this recipe is a must-try for anyone wanting to savor a healthy and flavorful meal.
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Vegan Caesar Salad featuring Oyster Mushrooms
### Vegan Caesar Salad with Sear-Crisped Mushrooms
As summer gives way to fall, it’s an ideal moment to delve into fresh and innovative culinary endeavors. This article features an enchanting vegan take on the traditional Caesar salad, highlighting the mushrooms that play a pivotal role in this recipe.
#### The Inspiration Behind the Recipe
I recently presented this recipe during a Lunch Therapy cookalong on Instagram, and the feedback was incredibly encouraging. Following our recent relocation to Denmark, we’ve been addressing the obstacles of acclimating to a new home, but the thrill of cooking and sharing recipes continues to be a consistent source of happiness. This vegan Caesar salad not only highlights the adaptability of mushrooms but also offers a comforting dish that you can prepare at your leisurely pace.
#### The Technique: Searing Mushrooms
A notable aspect of this recipe is the distinctive technique used for the mushrooms. Drawing inspiration from various culinary traditions, the method consists of pressing the mushrooms between two pans over medium-high heat. This approach allows the mushrooms to emit their natural juices while achieving a delightfully crunchy exterior. The outcome is a dish that combines crispiness and juiciness, brimming with flavor.
This inventive cooking method for mushrooms is attributed to Derek Sarno, a prominent name in the plant-based culinary scene. The texture produced through this technique is akin to chicken, making it a superb alternative for those wishing to decrease meat intake without giving up on flavor or satisfaction.
#### Ingredients for the Vegan Caesar Salad
– **For the Sear-Crisped Mushrooms:**
– Fresh mushrooms (such as portobello or cremini)
– Olive oil
– Salt and pepper
– Marinade (your preference, but a blend of soy sauce, garlic, and herbs works wonderfully)
– **For the Vegan Caesar Dressing:**
– Vegan mayonnaise
– A dash of vinegar (apple cider or lemon juice)
– Capers (as a substitute for traditional anchovies)
– Salt and pepper to taste
– **For the Salad:**
– Chopped romaine lettuce
– Warm chickpeas (to serve as a hearty replacement for croutons)
#### Preparation Steps
1. **Sear the Mushrooms:**
– Heat two pans over medium-high heat.
– Position the mushrooms between the pans and press firmly.
– Cook for several minutes until golden and crispy on the exterior.
– Remove from heat and toss in your marinade, allowing them to absorb the flavors.
2. **Make the Dressing:**
– In a bowl, blend vegan mayonnaise, a dash of vinegar, and capers. Mix thoroughly and season with salt and pepper as desired.
3. **Assemble the Salad:**
– In a large bowl, toss the chopped romaine lettuce with the dressing until well-coated.
– Incorporate the warm chickpeas and top with the seared mushrooms.
4. **Serve and Enjoy:**
– Plate the salad and relish this colorful, delicious dish that is guaranteed to impress.
#### Conclusion
This vegan Caesar salad featuring sear-crisped mushrooms is not only a delectable meal but also a reflection of the creativity found in plant-based cooking. Whether you’re a long-time vegan or simply seeking to add more plant-based dishes to your meals, this recipe stands out as a fantastic choice. Try it and share your feedback!
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Sweet Potato Shakshuka: A Healthy Variation of the Traditional Dish
### Savory Sweet Potato and Egg Bake with Sriracha Butter
**Introduction**
This charming recipe, taken from “Ottolenghi Test Kitchen: Shelf Love” by Noor Murad and Yotam Ottolenghi, melds the inherent sweetness of roasted sweet potatoes with the indulgence of eggs and a zesty enhancement from sriracha butter. Ideal for brunch or a cozy evening meal, this creation is not just tasty but also visually striking, making it an excellent focal point for any dining experience.
**Ingredients**
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha sauce
– Onion
– Lemon juice
– Fresh coriander leaves
– Salt and pepper
**Instructions**
1. **Prepare the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes all over with a fork about 8-10 times and arrange them on a medium, parchment-lined baking tray. Bake for 45-50 minutes, or until they are fully cooked and tender. Once finished, set aside to cool and reduce the oven temperature to 180°C fan (375°F).
2. **Pickle the Onions**: In a small bowl, combine the chopped onion, 1 tablespoon of lemon juice, and a pinch of salt. Let this blend sit to pickle while you work on the other components of the dish.
3. **Prepare the Potato Skins**: After the sweet potatoes have cooled, peel off the skins and break them into approximately 4 cm pieces. Put the potato flesh into a large bowl and set aside. Return the skins to the baking tray, mix them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good amount of pepper. Bake for another 8 minutes, or until they are nicely colored and starting to crisp. Allow to cool further.
4. **Mash the Potato Flesh**: Use a fork to blend the sweet potato flesh until it is smooth. Stir in the cheddar cheese, minced garlic, cumin, a further tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous amount of pepper. Mix until everything is well incorporated.
5. **Cook the Potato Mixture**: In a large frying pan with a lid, add the remaining tablespoon of oil and swirl to coat the bottom. Spoon the mashed potato mixture into the pan, spreading it evenly. Cook over medium-high heat for about 7 minutes, allowing the underside to begin to color. Lower the heat to medium and create eight wells in the potato mixture. Crack an egg into each well, lightly sprinkle with salt and pepper, cover with the lid, and cook for 4-5 minutes, occasionally rotating the pan, until the egg whites are set while the yolks remain runny.
6. **Make the Sriracha Butter**: In a small saucepan over medium heat, combine the butter and sriracha sauce. Heat until the butter melts, whisking continuously to emulsify. Remove from heat before it begins to bubble to prevent splitting.
7. **Serve**: Once the eggs are cooked, generously drizzle the sriracha butter over them. Garnish with a handful of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve right away, along with the extra potato skins and pickled onions for a delightful crunch.
**Conclusion**
This savory sweet potato and egg bake is a fantastic representation of how to transform simple ingredients into an impressive dish. The blend of creamy mashed sweet potatoes, runny eggs, and spicy sriracha butter results in a comforting yet thrilling meal that is bound to impress. Savor this recipe as a robust breakfast, brunch, or even a light evening meal.
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Double Chocolate and Buckwheat Cookie Recipe by Aran
### Vegan Chocolate Fennel Cookies
This plant-based version of Aran Goyoaga’s recipe for chocolate fennel cookies presents an enjoyable variation on classic baking. By replacing eggs with aquafaba and butter with coconut oil, these cookies achieve a rich taste while being completely vegan. Here’s how to prepare these tasty delights.
#### Ingredients:
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 1/4 cup coconut oil (melted)
– 1/4 cup almond butter
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1 cup buckwheat flour
– 1/4 cup cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– Fennel seeds (crushed to powder)
#### Instructions:
1. **Preheat the Oven**: Get your oven ready at 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Use a mortar and pestle or a clean coffee grinder to finely crush the fennel seeds.
2. **Melt the Chocolate**: In a medium saucepan, add water to fill it one-quarter and bring it to a simmer over medium-high heat. In a large heatproof bowl, mix together the crushed fennel seeds, 7 ounces of dark chocolate, melted coconut oil, and almond butter. Set this bowl over the simmering water and stir until the chocolate is nearly melted. Remove from heat, allowing the remaining warmth to melt the chocolate completely.
3. **Prepare the Aquafaba Mixture**: In the bowl of a stand mixer with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Beat on high speed until it becomes pale and very thick, about 5 minutes. Slowly incorporate the melted chocolate mixture and beat on medium speed until it thickens, approximately 1 minute.
4. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this dry mixture into the wet batter using a spatula until just combined.
5. **Shape the Cookies**: Use a tablespoon to scoop 1½-tablespoon mounds of dough onto each lined baking sheet, ensuring a spacing of about 2 inches between each mound. Press small pieces of the remaining 1 ounce of chocolate into the tops of the cookies.
6. **Bake**: Place the baking sheets in the preheated oven and bake for 8 to 9 minutes. The cookies should have crisp edges while staying soft in the center. Avoid overbaking; they might look slightly underbaked but will firm up as they cool.
7. **Cool and Store**: Let the cookies rest on the baking sheet for around 10 minutes, or until they can be picked up without breaking apart. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.
These vegan chocolate fennel cookies are a distinctive and delicious treat that highlights the adaptability of plant-based ingredients. Savor the delightful blend of chocolate and fennel with every bite!
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Saffron and Millet Salad for Winter Celebrations
### Roasted Root Vegetable and Millet Salad with Pomegranate
This colorful and healthy vegan recipe blends the rich tastes of roasted root vegetables with the nutty feel of millet, garnished with fresh herbs and pomegranate seeds for a delightful flavor explosion. Ideal as a main dish or a side, this recipe is both fulfilling and visually stunning.
#### Ingredients:
– Various root vegetables (like carrots, parsnips, and sweet potatoes)
– Olive oil
– Ground cinnamon
– Salt
– Pecan nuts
– Millet
– Water
– Vegetable stock
– Saffron
– Pink Castel Franco lettuce
– Fresh dill
– Fresh mint
– Pomegranate seeds
#### Instructions:
1. **Preheat the Oven**: Begin by preheating your oven to 400°F (200°C).
2. **Prepare the Root Vegetables**: Peel the selected root vegetables and chop them into chunks. This helps them roast uniformly.
3. **Season and Bake**: Arrange the chopped root vegetables on a baking tray lined with baking paper. Drizzle with olive oil, sprinkle with cinnamon and salt, and toss to coat. Bake in the preheated oven for 15 to 20 minutes, or until they become tender, golden, and the edges are slightly crisp.
4. **Roast the Pecans**: In the final minutes of baking, toss in pecan nuts to the tray to roast with the vegetables, intensifying their flavor and crunch.
5. **Cook the Millet**: While the vegetables roast, mix millet, water, vegetable stock, and saffron in a pot. Bring the mixture to a boil, then lower the heat and let it simmer for 8 minutes. After that, turn off the heat, cover the pot, and allow it to sit for around 10 minutes to let the millet absorb the leftover liquid.
6. **Assemble the Salad**: When the millet is ready, move it to a serving platter and let it cool a bit. Take the roasted root vegetables from the oven and allow them to cool for a few minutes.
7. **Prepare the Dressing**: While the vegetables are cooling, mix together your preferred dressing ingredients (such as olive oil, lemon juice, and herbs) and pour it over the roasted vegetables.
8. **Combine Ingredients**: Halve the pink Castel Franco lettuce and carefully fold it into the millet. Incorporate the roasted vegetables and pecans into the mixture.
9. **Garnish**: Top the salad with chopped dill and mint, and finish with a sprinkle of pomegranate seeds for a bit of sweetness and vibrancy.
10. **Serve**: This dish can be enjoyed warm or at room temperature. For those who appreciate a creamy touch, crumbled feta cheese can be added on top, though the dish is delightful on its own for a completely vegan option.
This Roasted Root Vegetable and Millet Salad is not just a visual delight but also a nutritious meal filled with goodness. Savor the blend of flavors and textures, making it a splendid addition to any dining experience.
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Soba Salad Highlighting Miso and Ginger-Enhanced Eggplant and Broccoli
### Tasty Soba Noodle Stir-Fry with Eggplant
Soba noodles, crafted from buckwheat, serve as a flexible and healthy foundation for numerous dishes. This recipe showcases the distinctive tastes of eggplant, broccoli, and spring onions, all united with a straightforward yet delicious marinade. Ideal for a swift weeknight meal, this dish is not just tasty but also customizable for various dietary needs.
#### Ingredients:
– Eggplant (aubergine)
– Soba noodles
– Broccoli
– Spring onions
– Garlic
– Chili
– Spinach
– Sesame seeds
– Fresh coriander
– Marinade (miso-based)
#### Recipe Notes:
– **Substitutions**: If eggplant isn’t your preference, try using mushrooms or tofu for an alternative texture and taste.
– **Gluten-Free Option**: Soba noodles are generally gluten-free, but always verify the packaging for wheat presence if you have a gluten sensitivity.
– **Marinade Adjustments**: The marinade made for this dish is devoid of acidic components, but you can add a dash of rice vinegar or lemon juice for additional zest.
#### Instructions:
1. **Prepare the Eggplant**: Dice the eggplant and heat a well-oiled skillet over medium heat. Sprinkle a little salt. Cook for approximately 6-8 minutes, stirring periodically to avoid sticking and to develop a nice color on the edges. Add more oil if needed.
2. **Make the Marinade**: In a small bowl, mix the marinade ingredients. Miso can be challenging to dissolve; use the back of a teaspoon to mash it before whisking until smooth.
3. **Cook the Noodles**: Adhere to the package instructions to prepare the soba noodles. After cooking, rinse them under cold water to eliminate excess starch, which prevents stickiness.
4. **Prepare the Vegetables**: Slice the broccoli into thin pieces and chop the spring onions coarsely.
5. **Char the Broccoli**: After the eggplant has cooked, move it to one side of the skillet. Add the broccoli, spring onions, half a garlic clove, and half of the chili. Char the broccoli for 1-2 minutes on both sides.
6. **Combine Ingredients**: Add the cooked eggplant back to the skillet and toss in half of the marinade. Mix to combine.
7. **Add Noodles and Spinach**: Stir in the soba noodles (starting with two-thirds of them) and a handful of spinach. Remove from heat and combine everything well.
8. **Serve**: Distribute the stir-fry into two bowls. Garnish with sesame seeds, fresh coriander, the remaining chili, and a drizzle of the leftover marinade.
#### Enjoy!
This soba noodle stir-fry offers a delightful mix of textures and flavors, creating a fulfilling meal suitable for any night of the week. Feel free to adjust it with your preferred vegetables or proteins for a personalized flair.
Sweet Potato, Eggplant, and Tahini Salad Instructions
### Quinoa Salad with Roasted Vegetables and Tahini Dressing
#### Introduction
This Quinoa Salad with Roasted Vegetables is a colorful and healthy dish, ideal for a nutritious meal or as a complement. Highlighting roasted eggplants and sweet potatoes, a tangy tahini dressing, and a variety of fresh components, this salad is both tasty and rich in vitamins and minerals.
#### Ingredients
– **For the Roasted Vegetables:**
– Eggplants (aubergines)
– Sweet potatoes
– Olive oil
– Salt
– **For the Marinade:**
– Olive oil
– Apple cider vinegar
– Paprika (ground)
– Cumin
– Coriander
– Chili powder
– Salt
– **For the Tahini Dressing:**
– Tahini
– Olive oil
– Maple syrup
– Lemon juice
– **For the Salad:**
– Cooked quinoa
– Romaine lettuce
– Cucumber
– Fresh parsley
– Pomegranate seeds
– Toasted almond slices
#### Instructions
1. **Roasting the Vegetables:**
– Start by chopping the eggplants and sweet potatoes into small cubes. Arrange them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in a preheated oven at 200°C (around 400°F) for about 30 minutes, or until they become tender and golden.
2. **Preparing the Marinade:**
– While the vegetables are roasting, create the marinade. In a jar, mix olive oil and apple cider vinegar with ground paprika, cumin, coriander, chili powder, and a generous pinch of salt. Close the lid and shake thoroughly until well combined.
3. **Combining the Roasted Vegetables with Marinade:**
– Once the vegetables are finished roasting, take them out of the oven and pour the marinade over them. Gently toss to evenly coat the vegetables and let them cool.
4. **Making the Tahini Dressing:**
– In a large bowl, whip up the tahini dressing by mixing together tahini, olive oil, maple syrup, and lemon juice until it reaches a smooth and creamy consistency.
5. **Assembling the Salad:**
– To the bowl with the tahini dressing, add the cooked quinoa. Roughly chop the romaine lettuce and cucumber, then include them in the bowl. Toss everything together until uniformly mixed.
6. **Plating the Salad:**
– To serve, begin with a foundation of the quinoa mixture on a plate. Layer on the roasted vegetables, and top with a sprinkle of fresh parsley, pomegranate seeds, and toasted almond slices for extra crunch and flavor.
#### Conclusion
This Quinoa Salad with Roasted Vegetables and Tahini Dressing is a wonderful combination of textures and tastes. It’s not only eye-catching but also a nutrient-rich option, making it a fantastic choice for a healthy meal. Relish this dish as a hearty lunch or a vibrant side at your next dinner event!