Sometimes (or rather almost always) you stumble upon a great recipe by chance. This morning, I wanted to eat vegetables for breakfast and all we had was some frozen broccoli, a few carrots and that was it. But, using some of my favourite condiments, I came up with an incredibly delicious salad.
- two pounds frozen broccoli
- three chopped carrots
- 1 tbsp gochujang (고추장), Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp date syrup
- 1 tsp sesame seeds (can be left out)
- Steam broccoli and carrots in a large pot until tender.
- Meanwhile, combine the rest of the ingredients in a small bowl to form a sauce. Add some water in case it should be too thick.
- Combine steamed vegetables and sauce in a very large pot, stir, and let the flavours meld.
I thought long and hard about whether I could name this recipe German Potato Salad, as it includes soy sauce
which isn’t very… German. But since I am German, I thought the name is still fine.
I’ve taken this salad to countless potlucks (starch-based and not) and so far everyone has liked it, even though it doesn’t even include mayonnaise (or a plant-based mayonnaise substitute).
2-3 pounds potatoes, cut into quarters and steamed
1 large onion, diced
2 cloves garlic, pressed
5 green onions, cut into rings
1/2 large cucumber, finely diced
soy sauce to taste (or Raw Coconut Aminos)
1. Sauté onion (without water). Place in a large bowl.
2. Add the rest of the ingredients and combine well.
3. Chill for at least half an hour before serving.
Optional: add chopped parsley or cilantro
Tomorrow, my winter vacation will be over and I’ll have to go to university again- and from the 19th on, I’ll have to take five exams in total: the horror!
So during the next few weeks I’ll have basically no time at all to prepare an elaborate meal. Today was thus the last opportunity which I could seize- and I did. Enjoy your Mexican Bowl with some baked tortilla chips.
2 red bell peppers
1.5 red onions
1 jalapeno pepper
2 cloves garlic
fresh cilantro and parsley
3/4 cup nutritional yeast
2 cups plant milk
2 cups cooked beans
2 cups corn
about 10 black olives (optional)
1. Prepare salsa
2 15oz cans salt-free diced tomatoes
1/2 red onion
2 cloves garlic
1 red bell pepper
1 jalapeno pepper
one handful of cilantro and parsley
1. Blend until finely chopped but not pureed.
2. Make Cheese Sauce using this recipe by Healthy Girl’s Kitchen.
3. Dice one red bell pepper, one onion and two large tomatoes. Add two cups of corn and green onions cut in rings.
4. Take a large bowl and place two cups of cooked beans at the bottom. Add the mixed veggies and top with Salsa, Cheese Sauce and some sliced black olives.
I’m usually not much of a salad person, but today I was just in the mood to make one when I saw how much kale we still had in the fridge (some people hamster on cheeses and meat, I hamster on kale!). The result is as delicious as eye-pleasing. Sprinkle some currants over your portion or add some soaked currants to the entire salad for a more decadent and sweet experience.
1/2 pound each: kale (stems removed), carrots, napa cabbage
1 small apple
Juice of 1/2 lemon
Optional: some soaked currants
1. Cut the kale and napa cabbage into very, very fine pieces (I let my food processor do that part!) and put into a very large bowl.
2. Grate the carrots and the apple and add to the cabbages.
3. Squeeze half a lemon directly over the bowl (be careful to avoid any seeds from falling into the bowl). Mix with your hands and chill for at least 30 minutes.