Asparagus main (serves 2)

Another disturbingly-looking dish.

• 450g asparagus (after removing the ends)
• corn on the cob
• 100g greek yoghurt
• 100g creme fraiche
• 2 shallots
• 2 cloves garlic
• 3 tbsp white wine
• 1tbsp flora light
• salt & pepper

Preparation:
After removing the dry white-ish ends, cut each asparagus in about half its length (spear head + remaining) and put all to steam for 10min. Once soft, separate spear heads and remaining in two different portions. Prepare a small pot with the flora and chop shallots and garlic onto it. Let it season in low to medium heat for about 5min, and add the white wine when it starts to get dry. Continue reading →

Green beans main (serves 2)

The looks are a bit disturbing, I know…

• 600g french beans
• Heinz cream of mushroom soup, 1 tin
• 250g mushrooms
• 1/4 cup milk
• 1/4 cup white wine
• salt & pepper
• chilli flakes
• garlic flakes
• nutmeg

Preparation:
This one is really plain and not really original. It’s based on a weird recipe I’ve seen repeated online a few times but which I had never tried, and basically consists of tossing lots of french beans and a tin of Heinz mushroom soup into an oven dish. They call it ‘green bean casserole’. Whatever. Continue reading →

Green pea main (serves 2)

Green pea main

• 150g petit pois
• 100g onion
• 50g frozen, chopped spinach
• 85g cottage cheese
• 85g Greek yoghurt
• 3 medium eggs
• 25g flour
• 6 tbsp milk
• Flora light
• Salt & pepper

Preparation:
This main consists of crepes with a green pea filling (I’ve used petit pois in this case, which I think are basically very small green peas?..). So, the filling is done in a small frying pan with a little Flora light and/or olive oil. Cut the onion in very small pieces and season it in low-medium heat, until soft. Add the petit pois and the chopped spinach and stir. Season with salt and pepper, and let it become softer and softer in low heat, always stirring well to avoid it getting stuck to the pan. In total, you should let them cook for about 20min, until the petit pois are very soft and its spherical shape is collapsing. Turn the hob off. In a separate bowl,  mix the cottage cheese with the Greek yoghurt and add salt and plenty of freshly ground black pepper. Mix this into the petit pois mixture, mixing them well.

Continue reading →

Tomato  main (serves 2)

Tomato main

• 4 large tomatoes, 1kg in total (‘walls’ and skin only)
• 80g green pepper
• 3 cloves of garlic
• 160g onion
• 100g spinach leaves
• 80g couscous
• 30g spring onions
• olive oil
• 10g pine nuts
• basil (lots)
• Moroccan spice mix
• 1 tbsp lime pickle
• 1tsp olive oil
• Salt & chilli

Continue reading →

Concept
I’ve decided to dedicate about 2 weeks to worshiping vegetables. No, it’s not any weird religion and I didn’t become a vegetarian either.  I was already eating a lot of vegetables  before embarking on the veggie feast. So what is the veggie feast? *Clearing her throat*  Aham… It’s a period of reflection but also physicality, a time we set aside for ourselves to contemplate and enjoy the gift of vegetables……

The concept is: you dedicate each day to one particular vegetable. You start by saying thanks and doing a yoga posture inspired by the shape of the selected vegetable (I’ll do my best to add pictures at some point), and you then go onto creating a brand new recipe for a main dish AND a side dish based on that  vegetable. Most of these are not strictly vegetarian dishes, but they have very little meat or protein, and very little carbs too. Large quantities ensue; it’s likely you’ll feel very bloated at the end. But you’ll also feel very satisfied and inspired by a feeling of accomplishment. Hail Yo Goh Veggie.

Cauliflower main (serves 2)

No picture of this dish, sorry! I’ll add next time.

• 500g cauliflower
• 380g celeriac
• 130g onion
• 1/3 tin of light coconut milk
• 1 heaped tbsp curry powder
• cumin, ground coriander, chilli flakes and cayenne pepper
• pinch of salt
• 1 cup freshly chopped coriander
• 1 chicken cube stock
• 2 medium eggs
• 1 tsp Flora light (or 1tbsp olive oil)

Preparation
Cut the cauliflower in large florets and steam for a few minutes until slightly tender. We want to add this cauliflower to the sauce we’ll prepare in the pot and let it season for the last 10min, achieving a good consistency – not too soft, braking too much apart or melting away, but not too hard or uncooked either. Cut the celeriac in medium cubes (about 3cm wide) and boil them in water until tender, with one cube of Knorr chicken stock.

Continue reading →