Recipes
Dishes from/for the earth/heart.
I cook intuively (something I always saw my mother do), meaning that I combine flavours and textures as I go with my senses as my guide. Seasonal fruits and vegetables are the main ingredients of many dishes. All dishes are vegan, gluten free, support gut health and are sometimes inspired by travels.
I find a lot of joy in the transformation of veggies into wholesome meals. Note that with some dishes I solely name the ingredients and with others I write the whole recipe. On every page, variaties and other options are mentioned.
This is one of my favorite flavor combinations, that I can endlessly create dishes with. For the pickled red onion I use apple cider vinegar, cardemom and star anise and sometimes add mini cucumbers. It is also very delicious on green lentil soup .
Ingredients in different ratios: Carrots Radishes Baby potatoes Red rice Za'atar Sumac Celery leaves Fresh parsley, mint and basil Balsamic vinegar Olive oil Salt and pepper to taste
1 can cannellini beans 1 quarter perserved lemon 2 small tomatoes Handful of fresh parsley and basil 1 garlic glove Salt and pepper to taste 2 zapatillos Olive oil 2 tbs za'atar Extra: use small courgettes or pumpkin instead of zapatillo, also tasty with chard
Ingredients in different ratios: Dried chilli flakes Ground nutmeg Fresh ginger Sunflower oil Soy sauce White pepper Fresh garlic Celery salt Sesame seeds and oil
1 can chickpeas 4 medjool dates 1 ts sumac Fresh parsley Fresh mint Lemon zest Olive oil Salt and pepper to taste Dried chili flakes Cut the medjool dates into quarters. Bake them on a frying pan with the chikpeas, olive oil, salt and pepper on medium heat. Add the sumac and chili flakes after 10 minutes and bake until the chickpeas and dates have softened and the chickpeas are slightly crispy. Serve with fresh herbs and lemon zest.
1 fennel bulb 2 sjallots 1 apple Toasted pinenuts Salt and pepper to taste Olive oil. Cut the fennel bulb in half lengthwise and then in large wedges or chunks. Cut the sjallots in half and slice the apple into thin slices. Bake everything on a medium heat frying pan for 5 minutes and for another 10 minutes covered. Move the veggies into an oven dish and bake on 200 degrees Celsius until golden/slightly crispy on the edges. Stir in between. Serve with toasted pinenuts.
1 can artichoke hearts Salt and pepper to taste Olive oil Lemon zest Chives Fresh sage Cut the artichoke hearts in halves and bake them until on a frying pan or in the oven until slightly crispy. Serve with all the mentioned herbs and spices. Extra: combine with oyster mushrooms or add green olives, brussels sprouts, za'atar, fresh dille and pommegranate seeds
Ingredients in different ratios: Gram flour + water Cavolo nero Mushrooms Garlic Leek Sumac Parsley Lemon zest Balsamic vinegar Apple cider vinegar Chives Basil leaves Olive oil Sunflower seeds Salt and pepper to taste