Carrot-Pasta with creamy garlic-tahini sauce

Already one week pasted since back from croatia. 

Still I'm very inspired by the trip, I'm up to prepare food, I would have probably not eaten before or tried to. 

While standing in the kitchen my parents suddenly passed by and brought me some stuff they don't needed anymore such as a old chest and some pictures from myself being a child. About the chest I'm really glad about - though the colors does not really fit into my apartment (green as grass), but the chest is a old childhood memory and wasting? NEVER! For now the chest's up on my screed, ready to filled up with stuff still having in boxes from my moving into the apartment 5 years ago.  

After they left, I finished my lunch.  A crunchy carrot salad with a creamy sauce. Topped with fresh herbs some nuts - great and so fresh. Perfect on this hot day and ready go back for work in the garden ;)

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Carrot pasta with a creamy zesty garlic-tahini sauce

Total time: 15 min

Serves: 1

Ingredients

For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:

1 full Tbsp tahini

1 Tbsp oil 

3 Tbsp fresh lemon juice

1 tsp tamari

1 tsp grated ginger

1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy for.

Instructions

Mix all the ingredients for the sauce until you get them all combined.

Cut your carrot into noodles and pour sauce over the carrots and gently mix them by hand to coat.

Top with parsley, sesame and pine nuts and serve fresh.

Keeps well in the fridge overnight.

Brussels Sprout

Brussels Sprout, Chickpea, and Potato Curry

 

I love currys. I make it a lot. The best thing about curry is that you can literally just throw whatever veggies you have in a pot, add some curry, or garam masala, and voila! Curry!

30 Brussels sprouts, halved

2 potatoes, cooked and cubed
1 c cooked chickpeas
2 tsp panch phoron
2 onions, sliced
1/2 c veggie broth
red pepper flakes, to taste
Garam masala, to taste
turmeric, to taste

1. Heat up some oil and fry up the panch phoron until the mustard seeds start to pop.
2. Add the onion, red pepper flakes, and chickpeas. Give a big stir.
3. Add sprouts, garam masala, turmeric, salt, and broth. Cover and cook for about 7-10 minutes.
4. Add in cubed potatoes. Cook covered for another 10 to 15 minutes; until the sprouts are as tender as you like them.

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Sweet Carrot Salad

 

I love this simple, slightly sweet carrot salad! Amounts are approximate, and you can vary measurements to taste. You can also swap the ume vinegar for white balsamic, but I think ume is delicious.

 

Ingredients

• 3 or 4 carrots
• 1 handful of raisins
• 2 tablespoons vegenaise
• 1 tablespoon ume vinegar (or white balsamic)
• 1 dash lemon juice, or to taste
• 1 pinch grated ginger, or to taste (optional)

Directions

1. Grate three or four carrots and mix with a handful of raisins
2. For the sauce, whisk together vegenaise, ume vinegar, lemon juice, and a little grated ginger if you like
3. Pour the sauce over the carrot and raisin mixture, just enough to coat, then mix it all up.

 

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Ragu Stuffed Peppers

 

Ingredients

• 4 large peppers
• 2 tablespoons extra-virgin olive oil
• 1/2 cup couscous
• 1/4 cup chopped fresh basil
• 1/4 cup vegan parmesan cheese
• 2 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 2 cloves garlic
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 28 ounces can of crushed tomatoes
• 1/2 teaspoon chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 package beef-less crumbles (like the kind from Trader Joe’s or Tempeh)

Directions

1. In a food processor, pulse together the garlic, onion, celery, carrot, and rosemary.
2. Heat the olive oil in a large sauté pan over medium-high heat. Add the chopped vegetables from the food processor and cook, stirring, until softened about 5 minutes.
3. Add the crumbles, 1 teaspoon salt and 1/2 teaspoon pepper and cook an additional 5 minutes. Add the tomatoes & 1/2 cup water. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
4. This is your ragu, set aside for later and begin to prep the peppers
5. Cut tops off peppers; remove seeds and membranes. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, until slightly soft. Drain peppers and set aside.
6. Whisk together 1 tbsp. olive oil and 1 tsp. vinegar, the tomato paste and 3/4 cup water. Pour into the bottom of a glass baking dish.
7. In a large saute pan, add the couscous and 1/2 cup water. Stir and let cook for 3 minutes until al dente.
8. Add the ragu, parsley, basil, remaining red wine vinegar & cheese.
9. Place the peppers into a baking dish, cut side up. Stuff the couscous mixture into the bell peppers.
10. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 25 minutes. Drizzle with remaining cooking liquid.

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oh so good

Bruschetta with red Caramelzwiebeln

 

Ingredients

 

Onions

• 250 g onions, Red
• 1 Sprig Rosemary
• 2 Bay leaves
• 4 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• 40 g sugar, Brown
• Salt and black pepper from the mill

To serve

• 1 Handful Arugula
• 1 Tablespoon olive oil
• 8 Slices baguette, half white (gag bread, Ciroletta)
• 40 g Parmesan cheese, in one piece
• black pepper from the mill

Preparation

For 4 people for an aperitif or as a Starter

1 The onion Peel, cut in half and cut into fine strips. Pluck off the Rosemary needles and chop finely. The Bay leaves easily tear along the edge.

2 In a skillet, heat the olive oil. Onions, Rosemary and Laurel add and FRY everything. Then add the vinegar and mix everything well. Sprinkle with the sugar and until a small fire about 15 minutes gently boil on medium until slightly caramelised sugar is. At the end of the season the onions with salt and pepper. Something cool.

3 The arugula, wash and pat dry on paper towels.

4 In a frying pan in hot olive oil, light brown toast the baguette slices on each side.

5 The Parmesan cheese with a vegetable peeler or Planer sliced not too thin cut.

6 Each give a little Arugula on toasted bread, onion to wreak 1 heaping tablespoon and prove everything with slices of Parmesan cheese. Sprinkle with some freshly ground pepper and serve immediately.

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Bulgur carrots steaks

 

Ingredients

• 1 Onion
• 1 Clove of garlic
• 400 g carrots
• 1 Tablespoon olive oil
• 100 g bulgur
• 2.5 dl vegetable bouillon
• 1 Bunch of chives
• 4 Sprigs Chervil
• 200 g feta cheese
• 50 g hazelnuts
• 1 Egg
• 1 Teaspoon curry powder, heaped
• 4 Tablespoons of flour
• Salt and pepper from the mill
• Olive oil, for frying

Preparation

For 4 persons

1 Onion and garlic Peel and finely chop. The carrots, Peel and grate on the Bircherraffel.

2 in a medium-sized frying pan heat the olive oil. To sauté onions, garlic and carrots. Add the bulgur and broth and cook everything. Then covered on the smallest stage about 20 minutes even simmer. in a bowl and allow to cool.

3 The chive in the fine rolls cut. Finely chop the Chervil. Crumble the feta with the fingers. Coarsely chop the hazelnuts.

4 Herbs, feta cheese, hazelnuts, egg, curry powder and flour to the bulgur and mix everything well. Season with salt and pepper. With slightly damp hands from the crowd form 12 equally great steaks.

5 In a coated frying pan heat some olive oil. On both sides a total of 8-10 minutes on medium-level golden-brown sear the Bulgursteaks therein.

As a side dish fits steamed spinach or a green salad.