All posts tagged: winter

Simply kohlrabi winter side

  This is an awesome winter salad of kohlrabi (koolrabi) and winter purslane (winterpostelein), topped with mustard vinaigrette and sunflower seeds. The distinct tastes of kohlrabi and mustard go very well together, and it’s even better with some fresh leaves in the mix. The seeds add some more variation in texture. I love how the salad looks so peaceful. And kohlrabi is such a cool veggie: it looks like it could be from out of space. Peace out. Image: Pixabay, face added

Veggies from the oven, you just gotta love ’em

Through this post I want to express my love for fall/winter veggies from the oven. Preparing veggies in the oven is such a nice way to cook: it is super easy to do and the food gets really really tasty. I find it fun, comforting and satisfying. You just cut veggies of your choosing, cover them in oil with herbs and spices, put in a warm oven, wait about half an hour, then take it from the oven, and tadaaa: you have a delicious meal! Plus, it is super easy to make in large quantities (in so far the size of your oven permits). And it’s FUN! You can mix and match about anything you want; it’s amazing. It’s perfect in the fall and winter days in which they’re so many root vegetables around, and in which we can get about desperate to absorb more heat. (Though, maybe put no leafy vegetables in there, they will shrink… Except for not-too-leafy kale which you have to put there once every kale season.) And I don’t know …

February’s food diary

Have I already come to the point where I am not writing and my blog is just sitting here, holding its breath? I have started my studies and I haven’t managed yet to do the time management thing very well. Plus, my hands feel sensitive already from writing all the other highly important things. Luckily there’s still food! I’ll just make this blog into a food diary then. There’s a huge demand for those. So, I don’t take pictures of my food very often, for multiple reasons. This is the humble collection I built over the past few weeks. Enjoy! Kale and tempeh make such an awesome combination. I just fried it both, with some soy sauce and sesame seeds. This wasn’t the whole meal by the way, but the best looking part. There was also carrot salad with roasted sunflower seeds, raisins and a dressing made out of tahini, spelt syrup and lemon juice. I tried, but it doesn’t work in my pictures. So you’ll have to visualize. Use your taste buds! Pumpkin hummus …

Winter Veggies in colourful Thai Curry

Last time I already wrote about my love for Brussels sprouts and told you to combine them with ginger, unlike how they’re usually eaten in the Netherlands. The Dutch just boil their veggies for an hour and then mash them with potatoes. I’m not even joking. Luckily we’re able to peek into the kitchens of our neighbours from all over the world. Well, the following recipe is said to be Thai. I’ve been eager to try it, for it’s a curry starring Brussels sprouts! And much more, like ginger (you see?), a lot of tubers and coconut milk. I found the recipe ‘Thaise curry met geroosterde knolgroenten’ here on the Vegan Challenge website. Vegan Challenge is similar to Veganuary: you are challenged to eat vegan for a month, while being supported by them providing recipes and tips and tricks. Veganuary is being held in January, where the Vegan Challenge runs in April and I believe also in the fall. Vegan Challenge is Dutch and so is their information, therefore I will translate this curry recipe …

Gingered Brussels Sprouts

Okay, so I might not be the perfect person to give you very regular updates on anything. The thing is that I am actually quite perfectionistic and want to give you the good stuff. But what’s that? The really cool, new things everybody is talking about? So then, won’t it then already be old news for you? How would I know? Etcetera. For now I’d like to give you this ultra simple recipe. That’s just Brussels sprouts in a bowl. With some yellow things. Yes, it’s true. The yellow things are ginger chunks. To achieve this bowl of Brussels sprouts and ginger chunks, you do this: Prepare Brussels sprouts: Cut off the end of the stem, remove and/or clean the dirty outer leaves. If the sprouts are big, carve the stem side with a knife to enhance ‘heat penetration’. Peel ginger and cut into pieces. Heat some oil in a pan and fry the ginger pieces a bit. Add to the pan a small amount of water and the Brussels sprouts. Bring to a boil, …

Winter Wishes

And as a bonus for the upcoming days: Merry Christmas! 🙂 Young Peary caribou, based on a picture of Jim Brandenburg which appeared in the National Geographic 100 best wildlife pictures edition of January 13, 2003. The background is snow, as you can see.