JERUSALEM ARTICHOKES WITH PEAR, CARAMELIZED WALNUTS AND BROWN BUTTER

Jerusalem artichokes vegan brown butter best vegetarian

I read once that our taste buds change every seven years. And although this theory sounds a bit fishy, there are indeed some things (besides movies) which I rediscovered after many years. As a child for sure there were some things that landed on your plate which made you cry. Was it broccoli? Was it brussels sprouts? Well, for me it was butter. And look at me now – I simply adore butter. When I recently visited London, I tried brown butter for the very first time. Now I use it with pasta, vegetables, cakes, desserts… the smell is amazing and even though I cook mostly vegan, butter is now one of the few things I can’t imagine cooking without.

Jerusalem artichokes also met my taste buds in London for the first time. I was expecting something more in the taste like the traditional artichokes, but, to my big surprise, I got brown tubers on the plate that looked more like petite potatoes with a great nutty flavour. So, as I came back home I just had to try them my way and now I think they are one of my favourite vegetables. Also, they are so easy to prepare. So here it is: Jerusalem artichoke – tender and nutty, pear – fresh and sweet, caramelized walnuts, goat cheese, coriander and lemon zest for the perfect finish. Because life is too short to wait another seven years…

Jerusalem artichokes vegan brown butter best vegetarian

caramelized_walnuts
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TURMERIC AND MILLET BIBIMBAP BOWL

Turmeric and Millet Bibimbap Bowl with Kale, Carrots, Avocado, Ginger and Egg.
“Me fifth element – supreme being. Me protect you.”
The Fifth Element by Luc Besson

Happy New Year everyone! We hope you had a great time last week and that you are ready to start working on all your resolutions. So are we. To help you to dive into 2016 with energy and in harmony, we have come up with a breakfast recipe which is so versatile that it can be your lunch, dinner or whatever you need it to be. Sounds promising, doesn’t it?

This is our version of a signature Korean dish Bibimbap (translates as “to mix rice”). But this bowl it’s not just a dish – it’s the whole experience. One look at a Bibimbap and you’ll know that some foods are just a perfect combination of nutrition and aesthetics. You will need five different colors for the toppings to represent the five elements of Traditional Chinese Medicine: fire, water, earth, metal and wood. We used millet (cooked with turmeric), kale, marinated ginger and carrots, roasted sunflower seeds, avocado, chili pepper and of course eggs (if you are vegan, just use tofu instead).

The trick is not to mix the ingredients before serving, but to place them in a bowl next to each other with an egg on top. Once you acknowledge the beauty of the tedious construction, stir it all together and take the first bite. In return, Bibimbap will make sure to protect you, even when the temperatures drop significantly.

As the urban legend says: A bowl of Bibimbap a day keeps the doctor away!

Millet and sunflower seeds

Turmeric and Millet Bibimbap Bowl with Kale, Carrots, Avocado, Ginger and Egg.

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PERSIAN CARROT AND PUMPKIN STEW WITH PRUNES

vegan stew persian carrots healthy best prunes„Why did you come in this car for me?
I told everyone my director uncle was coming.
At least think about my reputation.“
Taxi, Jafar Panahi

Among many film delights, Iranian cinema belongs definitely to our favorites. Besides amazing works by Kiarostami, Makhmalbaf or Ghobadi, there is so much more to discover. For instance the films by Jafar Panahi, with the latest Taxi, rightly deserved winner of this year Berlinale.

As winter this year has been extremely warm so far, our cooking inspirations also started to drift away in direction the Middle East. Iranian cuisine is often seen as very complicated and unique, but well – challenge accepted. This recipe is a modified vegetarian version of a Persian lamb stew Khoresht Havij ba Aloo. Sweet prunes combined with citrus sour tamarind and warming cinnamon give this stew a fabulously winter-like flavor. So with no time to lose, whether by taxi or simply on foot, just visit the closest spice bazaar and discover the amazing aroma fusion from the Persian Empire.

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BUCKWHEAT PUMPKINS WITH CARAMELIZED ONIONS

Roasted pumpkins with Buckwheat and Caramelized Onions“One, two, three, four, five new ones. NOW can I have one?”
Gremlins, Joe Dante

At this time of year, pumpkins take over the grocery shops, store window decorations, and your coffee latte… There is no way to avoid getting on that “orange boat”. Looking at the pictures of small pumpkins and thinking of what film quote would go best with this post, we had this twisted thought of refreshing “Gremlins”. Yep, you have read that correctly. Before you judge us, please watch the trailer. It is so 80’s, we just couldn’t resist. And it comes in two parts, which makes it a perfect choice for a Halloween movie night.

When it comes to food, we figured that roasted pumpkins stuffed with buckwheat and caramelized onions might have a similar horror looks as the notorious small creatures. Well, maybe it’s just our imagination, but don’t you think they have the scary potential?

Roasted pumpkins with Buckwheat and Caramelized Onions

With stuffing pumpkin you can be as creative as you like and add whatever ingredients you fancy. Our choice is buckwheat and here is why: According to nutrition specialists, buckwheat is the healthiest food we’re not eating. It is gluten-free, rich in minerals, great source of vitamin B and resistant fiber. The list of its health benefits is really long, so if your diet doesn’t include it, now is the best time to try it out. Pumpkin, on the contrary, is low carb and calories (100g = 26 calories) and doesn’t contain saturated fats or cholesterol. We call it a perfect match.

But, there is a sting in the tail… You can’t eat it after midnight ;-)

Roasted pumpkins with Buckwheat and Caramelized Onions

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RED BEET PIEROGI WITH CASHEWS AND PUMPKIN MOUSSE

red beet pierogi vegan “On a flimsy ground of reality
imagination spins out and weaves new patterns.”
Ingmar Bergman, Fanny och Alexander

Recently, I’ve came across a list of “The Longest Films That Are Absolutely Worth The Investment” published by The Taste of Cinema (you can check it out here). To make pierogi you also have to plan some more time, but it is absolutely worth the investment as well.

Have you seen Fanny and Alexander? The running time of this movie is 188 minutes, but for pierogi you need less for sure. And that’s not the reason why I chose this film from the list. For me, it’s one of the greatest films about childhood and pierogi – one of the greatest flavors from that time. I remember my mum and my grandma spending the whole day (yes, back then it felt like the whole day…) in the kitchen folding the dough as I was playing in the garden. After a while we could all enjoy together these amazing dumplings hiding each time a different filling inside: mushrooms and sauerkraut, cottage cheese and potatoes, or in the sweet version – blueberries or cherries.

Pink pierogi filled with cashews and served on pumpkin mousse is a very unconventional version of the most traditional Polish dish. For the dough we used wheat flour with fresh pressed red beet juice (great in fighting anemia, rich in potassium, magnesium, iron, vitamins A, B6 and C). As for pumpkin, it is one of the best-known sources of beta-carotene, a powerful antioxidant which is converted to vitamin A in the body. Did you know that consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, protects against asthma and heart disease, and delay aging? This way you may enjoy your child-like-energy for longer.

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