15th March 2016
I love sweet potatoes and am always trying to find new ways to eat them. This recipe is inspired by Sarah Britton’s My New Roots cookbook. In her book she has a recipe for sweet potato and mushroom tacos with a red cabbage slaw. For my tacos I substituted the mushrooms for avocados and baked my sweet potatoes rather than broiling them on the stovetop.
These tacos are perfect for either lunch and dinner!
Sweet Potato Tacos
- 500g sweet potatoes, peeled and cubed
- 2 cloves of garlic, minced
- 2 shallots, sliced
- Tablespoon of smoked parika
- Teaspoon of cumin
- Teaspoon of thyme
- Dried chili pepper to taste
- Salt and pepper to taste
- 1/4 cup olive oil
- 8 small wraps
- 1 avocado, cubed
- Red cabbage slaw (see recipe below)
- Preheat oven to 200 C/400 F.
- In a lasagne dish, combine the sweet potatoes, garlic, shallots, spices and olive oil. Mix well, ensuring everything is covered in olive oil. Bake in the oven for 30 – 35 minutes, so that the sweet potatoes can easily be pierced with a fork.
- Build your tacos! I like to first toast my wraps, then add the sweet potatoes, avocado, and red cabbage slaw and enjoy!
Red Cabbage Slaw
- 1/2 head of red cabbage, thinly sliced
- Handful of cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Mix all ingredients together and let set for at least 10 minutes to allow flavors to marinate.
30th September 2015
As I mentioned in an earlier post, my husband I really love pickling leftover vegetables. Rather than having to throw them away, pickling preserves the vegetables to be used for many more months. Plus the flavors they develop become more complex.
Most recently Koen pickled our leftover carrots with dried peppers and other spices using Bon Appetit’s Moroccan style recipe. They were finally ready to be eaten, so we wanted to choose a dish that would pair well with the carrots. I decided on Green Kitchen Stories Moroccan Quinoa Salad. This is one of my favorite salads and I knew the carrots would fit perfectly. So many delicious flavors – the garlicky marinated zucchini and eggplant with the crunch of green onions, the soft avocado, and the warm, spiced quinoa topped with fresh mint and cilantro. Mmm!
- 1 1/4 pound baby or medium sized carrots, trimmed
- Peel from one lemon, in strips
- 4 large garlic cloves, thinly sliced
- 4 dried hot chiles
- 1 1/2 cups water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1 1/2 tablespoons coarse kosher salt
- 2 teaspoons coriander seeds, cracked
- 2 teaspoons cumin seeds, cracked
- Pack carrots vertically into 1-quart jar, cutting spears to fit. If you have thick carrots, you can slice them lengthwise.
- Add lemon peel, garlic, and chiles, spilling some chile seeds into jar.
- Mix 1 1/2 cups water, vinegar, sugar, salt, coriander, and cumin in medium saucepan. Bring to boil, stirring until sugar and salt dissolve, then boil 3 minutes.
- Pour hot brine over carrots, adding all spices to jar.
- Cool, then cover jar tightly and chill at least 1 week before opening. Keep refrigerated.
Moroccan Quinoa Salad, serves 4
- 1 zucchini, cut in thin slices
- 1 eggplant , cut in thin slices
- Olive oil
- 1 clove garlic, minced
- 1 1/2 cup quinoa
- 1 tbsp cinnamon
- 1 lemon
- 2 bunches mint leaves
- 1 bunch cilantro/coriander
- 2 avocados, cut into 1 inch squares
- 4 small spring onions, chopped
- Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.
- Cook the quinoa according to the package but add one tbsp cinnamon in the water. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop half of the mint leaves and half of the cilantro, throw them in the quinoa and toss it around until everything is mixed.
- Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and cilantro and the pickled carrots.
25th August 2015
Corn is a summer staple in the Brörmann home. So crunchy, juicy and sweet! Maybe it’s the Southern Belle in me (grits, anyone?) but I can’t get enough.
I was thrilled when I found Naturally Ella’s recipe for corn cakes. It combined corn with another of my summer favorites – avocados. The combination is perfect – crunchy corn cakes with soft avocado and goat cheese, fresh cilantro, and zesty lime…mmm… Plus they are super easy to make!
Corn Cakes with Avocado and Goat Cheese, serves 2
- 1/2 red onion, finely diced
- 1 tablespoon olive oil
- 2 ears sweet corn
- 2/3 cup flour
- 1/4 teaspoon baking powder
- 1 egg
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil, to grill
- 1 ripe avocado
- 1 tablespoon lime juice
- 2 tablespoons diced red onion
- 2 tablespoons chopped cilantro
- Sprinkle salt and pepper
- 1-2 oz goat cheese
- Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
- Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
- Remove the skin and pit from the avocado and cut into cubes. Toss with lime juice, red onion, cilantro, and salt/pepper. Top cooked corn cakes with avocado and finish with a sprinkle of goat cheese.
11th August 2015
I loooove avocado toast – it’s so easy and healthy. I know some people eat it for breakfast, but I enjoy it more as a snack or lunch (I like sweets first thing in the morning!).
I follow a lot of different people on Instagram and Goop is one of my favorites. A while ago there was a post featuring a reimagined avocado toast – using rice crackers instead of bread! Goop featured it as a perfect snack, but it can also be a great, light lunch if you add a few extras into the mix – like poached eggs and sprouts.
Especially with the weather being so hot, this is my go-to lunch!
Avocado Toast, serves 2 for lunch
- 4 rice crackers
- 1 avocado
- 1 lime
- Fresh sprouts
- 4 eggs
- Water and vinegar to poach the eggs
- Sea salt and pepper flakes, for garnish
- In a pot, combine water and a generous splash of vinegar and bring to a boil. Once the water comes to a boil, gently stir the water to create a vortex and crack the 4 eggs into the poaching solution. Let boil for 3 minutes and drain.
- While water is heating up, peel and destone the avocado. In a bowl, mash the avocado with the juice from 1 lime. Divide the avocado mash into 4 even sections and spread on the rice crackers.
- Once the eggs are finished boiling, with a slotted spoon (shaking off any excess water) place one egg on top of each rice cracker with mashed avocado.
- Lastly, top the poached eggs with fresh sprouts, sea salt, and pepper flakes. Enjoy!
28th June 2015
I love soup in the winter, but what about in the summer? Other than gazpacho, what are the other options? Well…Green Kitchen Stories’ Cold Avocado Soup! This soup is fresh and cool – perfect for lunch or as a starter for dinner. Also, I can’t think of an easier dish to make, just gather the ingredients, blend, and serve!
The flavors are perfect for summer: avocado, coconut, cucumber, and dill. Everything tastes so fresh. The color is also beautiful. Such a cool, soft green!
With weather in the 90s this week in Antwerp, I can’t wait to whip up a batch to beat the sweltering heat!
Cold Avocado Soup, makes 2 big bowls/4 small bowls
- 2 avocados, peeled and pitted
- 3 inches cucumer peeled and cut into small pieces
- 1 cup cold water
- 1/2 cup coconut milk
- 4 tablespoons lemon juice
- 4-8 drops Tabasco
- Handful of chives, chopped
- 3 stems dill
- 2 ice cubes
- 1 teaspoon salt
- Optional with serving: splash of olive oil, toasted pumpkin seeds, chopped dill and chives
- Add all the ingredients to a food processor or blender. Mix it until completely smooth. Season to taste. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving. Top with a splash of olive oil, toasted pumpkin seeds, chopped chives and some dill.
21st June 2015
I can’t eat sandwiches every day for lunch. I need a little variety. My lunches range anywhere from salads to quiches to soup to every once and a while muffins. Quinoa muffins are a favorite of mine – BLT style, cheesy, and like the ones featured today – with corn flour, cilantro, and chili peppers.
These little muffins from My New Roots paired with an avocado make for the perfect summer lunch. They’re light and a little spicy, plus really colorful (which I love)!
Quinoa Corn Muffins, makes 20 mini quoina cups
- 1 1/4 cup corn flour
- 1 cup cooked quinoa
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup almond milk (or milk of preference)
- 3 tablespoons chia seeds + 9 tablespoons water
- 1/4 cup oil of choice (I used olive oil)
- 1 tablespoon honey
- 1/2 cup chopped cilantro leaves
- 1 chili pepper minced (more or less to taste)
- Preheat oven to 400F (200C). Put muffin liners in your cupcake pan if needed.
- Mix chia seeds and water in a small bowl and set aside.
- In a large bowl, sift dry ingredients together. Add the cooked quinoa.
- Check the chia gel to make sure it is thick and gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel.
- Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili.
- Spoon batter into muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 15 minutes for mini-muffins and 25 minutes for large muffins). Enjoy served with slices of avocado sprinkled with sea salt and pepper!
2nd January 2015
For my birthday I received The Green Kitchen. I’m a big fan of the Green Kitchen Stories blog and was really excited to receive one of their cookbooks from my sister-in-law! To quote their site, the founders create “healthy and simple vegetarian food with natural ingredients, whole grains, good fats, fruit and vegetables.”
The recipe I’m featuring today is my adapation of the Portabello & Peach Burger. All of the flavors are so delicious – grilled portobellos and sweet fruit served with guacamole and fresh herbs. I encountered one problem. Peaches in the winter! After a bit of thinking I decided the best substitute would be mango and it didn’t disappoint! I will warn you that this is a messy burger but it’s worth it!
Portobello & Mango Burgers, serves 2
- 2 portobello mushrooms
- 1 mango
- 2 ciabatta rolls
- 1 spring onion, sliced
- Fresh thyme
- 1/4 cup olive oil
- 2 sprigs of finely chopped rosemary, 1 chopped and the other set aside
- 1 tablespoon of finely chopped thyme
- 2 cloves of garlic
- Juice from 1/2 of a lemon
- Sea salt and freshly ground pepper
- 1 avocado
- 1 small tomato
- 1 clove of garlic, crushed
- Juice from 1/2 a lemon
- 1/2 tablespoon olive oil
- Clean the portobello mushrooms, removing any dirt. Peel and slice the mango.
- Combine all the guacamole ingredients and mash with a fork so it is mixed but still chunky and set aside.
- Make the marinade by combining all of the marinade ingredients. Use the rosemary sprig to brush the mushrooms and mango with the marinade.
- Preheat a pan and grill the mushrooms and mango slices for about 3-4 minutes on each side, marinating them as they cook.
- Slice the bread and toast lightly. Place a dollop of guacamole on the bottom bun, add the sliced spring onion and fresh thyme, one mushroom, and a slice of mango. Add the top of the bun and enjoy!