Cold Noodle Salad with Miso & Sesame Dressing

A super easy salad that can be easily adapted to what you have in your fridge or any other toppings you feel like having. I love vinegar and I have been eating a lot of pickled veggies lately. So for this, I pickled some radish in red wine vinegar to add a pop of color. You can also use pickled ginger instead. To keep it simple I just added avocado, a 6 minute egg, cucumber and edamame. This is great to take to lunch the next day too.

This recipe serves 2.

Ingredients:

For the miso & sesame dressing:

1 teaspoon of red miso

1 tablespoon of minced ginger

4 tablespoons of sesame oil

3 tablespoons of soy sauce

1 1/2 tablespoons of agave syrup or honey

1 clove of garlic, minced

Juice of 1 lime

1 teaspoon of chili oil

For the salad:

200grs of noodles of your choice (I used a gluten free variety, made with brown rice & amaranth)

½ a cucumber, thinly sliced

A bit of pickled radish (I pickled my own in red wine vinegar, hence the color , with a bit of salt, sugar and chili), you can also use pickled ginger.

150gr of cooked edamame beans

1 egg

1 avocado, thinly sliced

1 tablespoon of Togarashi

1 tablespoon of black sesame seeds

 

To make the dressing, just place all of the ingredients in a bowl and whisk until it emulsifies. Set it aside.

For the soft boiled egg, place it in a saucepan and add boiling water. Let it cook for 6 minutes over medium heat. Then rinse it under cold water to stop the cooking. Peel it and set it aside until serving.

Cook the noodles as instructed on the package. Then rinse them under cold water to stop the cooking. Drizzle a little bit of sesame oil so that they don’t stick.

Divide the noodles over two bowls. Add the avocado, edamame, cucumber, radish and egg. Sprinkle some togarashi and black sesame seeds on top. Serve with the miso & sesame dressing. Enjoy!

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Salmon Coconut Chowder

Chilly temperatures are upon us (at least here in NL). I’ve already started switching my closet as summer jackets will no longer cut it for me. And with that, hearty and comforting dishes will be on our house’s menu more often. This is a bit of an Asian take on chowder. I used coconut milk, ginger, lemongrass and chili (this soup is not spicy but you can always add more chili). For some crunch and extra flavor, I topped it with fried onions. I also used beer in this soup. Pieter thought that the combo was a bit weird, until he tasted it. It works, so now it is here on the blog.

This recipe serves 2-3 people.

Ingredients:

3 tablespoons of vegetable oil

2 leeks, finely chopped

3 tablespoons of finely chopped ginger

2 lemongrass stalks, finely chopped (white part only)

3 garlic cloves, minced

1 bird’s eye chili, finely chopped

1 cup of pilsner beer

1 big head of salmon

1.5 litters of vegetable stock (1 cube of vegetable stock mixed with 1.5 litters of boiling water)

4 small potatoes, peeled and chopped into cubes (I used the kind for mashing because it will thicken the soup)

400ml of coconut milk

Salt

Kernels of one corn

200grs of skinless salmon filler, sliced into cubes

Extras:

Fried onions (store bought)

Coriander leaves for serving

Lime wedges

Crusty bread

 

In a large pot, place the vegetable oil over medium heat. Once the oil is hot add the leeks, ginger, lemongrass, garlic and chili. Cook for about 2 minutes while stirring. Then add the beer and let it simmer till half of it evaporates. Then add the head of salmon and the vegetable stock. Let it simmer for 1/2 hour.

Once the 30 minutes have passed, remove the salmon head. Carefully remove as much salmon meat as you can from the head. Be careful to discard of any bones. Shred the meat with a fork and keep it in the fridge until ready to use.

Add the coconut milk and potatoes. Give it a good stir and let it simmer for another 30 minutes over medium heat.

Once the soup has reduced, add the shredded salmon (head) meat and the corn kernels. You can now also add the salmon fillet cubes, so that they cook in the soup. This will only take a couple of minutes. For presentation purposes, I cooked the salmon cubes in a pan with a bit of vegetable oil and a sprinkle of celery salt. This will only take a couple of minutes till the salmon is golden on all sides.

Serve the soup with a sprinkle of crispy fried onions and chopped coriander. And some crusty bread & lime wedges on the side. Enjoy!

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Sichuan Cauliflower Tacos with Chive Flatbread (Vegan)

You guys know I like to experiment with my taco recipes as they are often non-traditional. This recipe had been on my to-test list for a while. I started making the cauliflower last week, but it wasn’t the texture that I had in mind. It ended up either being too coarse, or way too mushy (too small). The latter ended up looking not appetizing at all. So I started to do some research and I stumbled across Pinch of Yum’s Cauliflower walnut taco meat. This was genius! By adding walnut to the cauliflower, the mince had more texture. Resembling more minced meat and exactly what I was looking for. I made mine in a pan though. And because I wanted to keep the Asian vibes going, I made chive & sesame oil flatbreads which I shaped into taco shells. This recipe is not only delicious, it also happens to be vegan.

This recipe makes 16 small tacos.

Ingredients:

For the chive flatbread:

2 1/2 cups of self-rising flour

1 cup of boiling water

Pinch of salt

2 tablespoons of sesame oil

2 tablespoons of chopped chives

For the cauliflower:

2 cups of cauliflower

1 ½ cups of walnuts

1 teaspoon of Chinese five spice powder

1 tablespoon of fresh ginger

1 teaspoon of onion powder

½ teaspoon of garlic powder

1 tablespoon of sesame oil

1 1/2 teaspoon of Sichuan pepper powder

1 tablespoon of chili bean sauce

1 tablespoon of soy sauce

1 tablespoon of hoisin

For the sauce:

Juice of half a lime

1 tablespoon of sesame oil

1 teaspoon of agave syrup

3 tablespoons of soy sauce

Extras:

1 cucumber, thinly sliced

5 radishes, thinly sliced

Garden cress, for decoration

Sesame seeds

Sesame oil for cooking the bread

 

Start by making the chive flat bread to use as tortillas. Place the flour, sesame oil, salt and boiling water in the bowl of the stand mixer. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes. Then add the chopped chives and knead until it is just mixed through.

If you do it by hand, slowly pour the boiling water into the bowl with the flour. You can use chopsticks or a fork to mix it. Once the dough has cooled down enough to handle with your hands, knead it for about 5 minutes. Finally add the chives and knead it until it is mixed through the dough.

Once the dough has been kneaded, form it into a ball. Grease a clean bowl with a bit of sesame oil. Put the dough in the greased bowl. Cover it with plastic wrap and let it rest for 30 minutes.

In the meanwhile, start preparing the cauliflower. Place the cauliflower, walnuts, ginger, Chinese five spice powder, onion powder, garlic powder, Sichuan pepper powder and sesame oil in the food processor. Pulse until you have an even mince (Just till everything is mixed though).

Add the cauliflower mince to a large pan with no oil. Cook on medium heat while constantly stirring so it doesn’t burned and it gets a light brown color. This will take about 10 minutes. Once the 10 minutes have passed, add the chili bean sauce, soy sauce and hoisin. Stir for about 3 to 5 minutes till it is all mixed through and has an even darker color. Set it aside.

To make the sauce, just mix all of the ingredients in a small bowl. Set it aside.

Thinly slice the cucumber and radishes. Set them aside.

Going back to the dough: Once the 30 minutes have passed, place the dough on your floured working area. Divide it into 16 equal pieces. Roll each piece into a ball. Then grab one piece and roll it into a circle, so you have a tortilla shape. Repeat for all.

Place 1 1/2 tablespoons of sesame oil in a large pan over medium heat. Once the oil is hot, cook the flat bread in batches. It takes about 2 minutes per side, till they are golden. Once your first batch is cooked, quickly fold each into a taco shell shape. I just put two glasses in between them to keep the shape. They are easier to shape if they just come out of the pan, so be quick. If you don’t feel like it, you can also just leave them flat and serve them like that.

Once all the flatbread is cooked. Just give the cauliflower a quick reheat in the same pan.

To serve, place a few slices of cucumber on the flatbread. Then add the cauliflower. Top with a few slices of radish, sesame seeds and garden cress. Pour some of the sauce on each taco just before eating. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

 

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Mexican-style Rice, Black beans & Spinach Enchiladas with Red Pepper Sauce

It’s been a long time since I’ve made enchiladas. I don’t know why, because I love them. I wasn’t sure yesterday of what to make for dinner and then this popped into my head. I love roasted red pepper sauce and buying the peppers already roasted saves time and at least here, it tends to be cheaper too. The sauce couldn’t be simpler, just blend all of the ingredients and you are done. No cooking since it will thicken in the oven. I went veggie for the filling, and used Mexican-style rice, black beans and spinach. This is a very filling meal and any leftovers make a great packed lunch. Weather hasn’t been great here. It’s cold for being summer, so this was the perfect meal to warm up.

Ingredients:

For the filling:

100gr of fresh spinach

1 cup of shredded cheese, I used Gouda

1 cup of canned black beans (drained)

For the Mexican-style rice:

1 tablespoon of vegetable oil

1 teaspoon of cayenne

1 teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of cumin

1 teaspoon of salt

2 cups of white rice

3 3/4 cups of boiling vegetable stock

½ cup of tomato puree

For the red pepper sauce:

350grs of roasted peppers, about 5 large bell peppers if you want to roast them yourself

250ml of cream

1 teaspoon of celery salt

1 teaspoon of onion powder

½ teaspoon of garlic powder

Extras:

6 tortillas

1 cup of shredded cheese, I used Gouda

1 jalapeño, thinly sliced

Fresh coriander for serving

1 lime, sliced into wedges for serving

 

Start by making the rice. Place the vegetable oil in a medium saucepan over the lowest heat. Once the oil is hot, add all the spices and rice. Stir for about a minute. Then add the boiling vegetable stock and tomato puree. Cover it with a lid and let it simmer for about 15 minutes.

In the meanwhile, make the red pepper sauce. Just blend all of the ingredients until smooth. Place it in a big bowl and set it aside.

Preheat your oven to 180C/350F.

Once the rice is cooked and while it is still hot, transfer it to a large bowl. Add the fresh spinach, black beans and cheese for the filing. Stir until everything is mixed and the spinach has wilted.

Spoon a thin layer of the red pepper sauce on the bottom of your baking dish

Dip one tortilla into the red pepper sauce, shake off the excess sauce. Then place the wet tortilla on a cutting board. Stuff it with the rice and then roll it tight. Place it in the prepared baking dish. Repeat for the rest.

Add the remaining sauce on top of the stuffed tortillas. Sprinkle the remaining cup of cheese. Bake for 20 minutes.

Then broil for an extra 5 minutes.

Serve with some chopped coriander, sliced jalapeños and lime wedges. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Cajun-style Shrimp Tacos with Greek Yogurt Cabbage Slaw

Can’t go too long without tacos and this time I opted for shrimp. I just made a spiced flour coating for the shrimp which adds flavor but not crunch. If you would like crunchy shrimp, just go an extra step. After coating the shrimp in the spiced flour, coat it in beaten eggs and then panko. For the slaw, I wanted to keep it light. So I used Greek yogurt for the dressing.

Ingredients:

For the slaw:

1 medium green cabbage, shredded

1 small red cabbage, shredded

For the dressing:

1 cup of Greek yogurt

1 tablespoon of mustard

1/3 cup of white vinegar

2 tablespoons of sugar

1 teaspoon of onion powder

½ a teaspoon of garlic powder

2 teaspoons of salt

For the shrimp:

1 cup of vegetable oil

500grs of peeled raw shrimp, make sure that the shrimp is dry (use paper towels)

For the seasoning:

1 tablespoon of dried oregano

1 tablespoon of dried coriander

1 teaspoon of celery powder

1 1/2 teaspoons of garlic powder

1 tablespoon of onion powder

2 teaspoons of cayenne powder

2 teaspoons of salt

1 teaspoon of smoked paprika

1 cup of all-purpose flour

If you want a crunchy coating:

2 eggs

2 cups of panko

Salt

Extras:

Hot sauce

Tortillas

 

First shred the cabbages. To make the dressing, just place all of the ingredients in a bowl and whisk until everything is well combined. Add the dressing to the cabbage and mix well. Leave it in the fridge to rest until ready to serve.

If your shrimp is a bit moist, make sure to pad it dry with paper towels.

Mix all the spices and flour for the seasoning. Coat the shrimp in the spiced flour mixture.

If you want crunchy shrimp: After coating in the flour, coat it in the beaten eggs and finally the panko mixed with a bit of salt.

Pour half of the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the shrimp in batches. This will take about 2 minutes per side. Add more oil to the pan if needed for the next batches.

Place the fried shrimp on a plate lined with paper towels to absorb the oil. Have a taste and sprinkle them with some salt if you wish.

To serve, warm up the tortillas in a pan. Then serve each taco with some slaw, shrimp and hot sauce. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Spaghetti with Mussels in a Spicy Tomato Sauce

It’s mussel season over here in the Netherlands and I couldn’t resist getting some. I love their taste and the fact that they are cooked in no time. Add some pasta and this becomes a very filling meal. I used anchovies for the sauce and for me, that made it salty enough. So I didn’t add any extra salt, but you can always add salt later if you wish.

This recipe serves 2.

Ingredients:

2 kilos of mussels, scrubbed and beards removed

250grs of spaghetti

Chopped parsley for serving

For the sauce:

2 tablespoons of olive oil

1 small red onion, finely chopped

20grs of anchovy filets, finely chopped (use the oil too)

1 tablespoon of dried oregano

3 cloves of garlic, minced

2 tablespoons of freshly chopped red chili (you can add more or less, depending on your taste)

1 red onion, finely chopped

1 cup of white wine

500ml of tomato puree

1 cup of vegetable stock

 

Rinse and scrub the mussels under cold water, pulling off any beards. Discard of any mussels that are broken or that don’t clamp shut when tapped.

In a large pan with a lid, place the olive oil plus the anchovy oil over medium-low heat. Once it’s hot, add the red onion, anchovy, oregano and chili. Let it cook for about 4 to 5 minutes till the onion becomes translucent. Don’t forget to stir.

Then add the garlic and stir. Add the white wine and let it reduce to half. Then add the tomato puree and the vegetable stock. Let it reduce until you have a creamy sauce. About 12 minutes.

Then add the mussels, give it a good stir and cover with the lid. Let it cook over medium heat until the mussels open. This will only take a couple of minutes, so keep an eye on them.

One the mussels are cooked, remove them from the sauce and set them aside (discard of any that haven’t opened). Let the sauce reduce again over medium heat.

In the meanwhile cook the pasta as instructed on the package. By the time the pasta is cooked, the sauce should have reduced enough. Add the drained cooked pasta and toss to coat. Taste for salt. I didn’t add any because the anchovy made it salty enough for me.

Serve the pasta with the mussels. Sprinkle some chopped parsley. I also served them with roasted cherry tomatoes. To roast them, just place a few vines of cherry tomatoes in a baking sheet lined with parchment paper. Drizzle some olive oil, salt, onion and garlic powder. Roast for 20 minutes at 180C/350F. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

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Curry Fried Rice with Mango & Pineapple

Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.

This dish serves 2 as a main course and 4 as a side dish.

Ingredients:

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

For the fried rice:

3 tablespoons of vegetable oil

1 tablespoon of finely chopped ginger

1 cup of cashew nuts, coarsely chopped

1 large sweet pepper, finely chopped (you can also use a bell pepper instead)

½ a teaspoon of onion powder

½ a teaspoon of garlic powder

1 teaspoon of hot curry powder

1 teaspoon of mango powder (optional)

1 teaspoon of lemongrass powder

1 teaspoon of kaffir lime leaf powder

1 tablespoon of Thai shrimp chili paste

1 teaspoon of salt

1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)

1/3 cup of raisins

1 tablespoon of brown sugar

1 teaspoon of fish sauce

Juice of half a lime

3 tablespoons of chopped coriander

Extras:

1 whole pineapple

1 tablespoon of freshly chopped Thai basil (optional)

Chopped coriander for serving

Lime wedges for serving

 

It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.

To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.

Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.

Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Summer Nachos with Mango & Nectarine salsa

I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream.  You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.

For the tortillas:

About 12 tortillas (I used 3 different colors)

Vegetable oil

Pinch of salt

For the mango & nectarine salsa:

1 medium mango, very finely chopped

1 nectarine, very finely chopped

1 medium red onion, very finely chopped

1 medium jalapeño, very finely chopped (without seeds)

1 medium red chili, very finely chopped (without seeds)

Juice of 1 lime

1 ½ tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Black pepper to taste

3 tablespoons of chopped coriander

Extra toppings:

The kernels of one ear of corn, cooked

4 radishes, thinly sliced

1 avocado, thinly sliced

Extra jalapeño slices

Extra red chili slices

125grs of sour cream

 

You can either bake or fry your tortilla chips.

If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.

If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.

To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.

To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes

Ingredients:

For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

Vegetable oil for frying the pancakes

Chopped chives for serving

 

Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Buffalo Chickpea Tacos with Avocado Sour Cream & Cucumber Noodles

Finally whipping up new recipes. Things have been so hectic lately. We are still working on our apartment and food styling projects have kept me super busy. The last two projects I did, were actually in France. We shot in Senlis (about an hour from Paris). The picture below is the garden of the small hotel where I stayed.

And we also shot in Arles in the south. Such a beautiful town. Loved all the colorful streets.

I never thought I would be traveling with luggage full of tableware. There is a first for everything :). They were cool projects but after arduous days of cooking a lot on set, I had no energy to cook anymore. So I took a little break from recipe testing. But now I am back with Taco Tuesday. Roasted chickpeas with buffalo sauce, cucumber noodles for some crunch and avocado sour cream. Super simple and minimal effort.

This recipe makes 12 small tacos.

Ingredients:

For the buffalo chickpeas:

300grs of canned chickpeas, drained

1 tablespoon of Maizena

150ml of buffalo sauce (I used Frank’s)

1 tablespoon of maple syrup

For the avocado sour cream:

1 avocado

Juice of 1 lime

125ml of sour cream

Salt to taste

A pinch of onion powder

Pinch of celery salt

Extras:

2 Cucumbers, spiralized or julienned

A handful of thinly sliced radishes

12 small tortillas

 

Start by preheating your oven to 180C/350F. Drain and pat dry your canned chickpeas with paper towels. Add the Maizena and mix well. Then add the buffalo sauce and maple syrup. Mix well until all the chickpeas are coated in the sauce. Place them in a baking tray lined with parchment paper. Baked them for 30 minutes. Stir half way through the cooking. Then turn the heat up to 230C/450F. Roast them for an extra 20 minutes. Stir after 10 minutes.

Using a spiralizer or a mandoline with a julienne attachment, slice the cucumbers. Then squeeze them to get rid of the excess water. Place them in a sift with a large bowl underneath until ready to serve

To make the avocado sour cream, just blend all of the ingredients until smooth.

Warm up the tortillas in a pan. Then stuff each with some of the cucumber, chickpeas, radishes and a drizzle of the avocado sour cream. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories.

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