Sun-Dried Tomato Tapenade Pasta with Cauliflower & Pistachios (Vegan Friendly)

I made this the last week for dinner and we liked it so much, that I made it again this morning to be able to take a proper picture of it and write the recipe. I really dislike the lack of natural light during these colder months but it was a good excuse to make pasta again. I can never have too much of it.

This recipe is super simple and quick to make. I chopped all the ingredients for the tapenade by hand just to have bigger chunks. But you can also do it in the food processor. I made it using anchovies because I like the umami flavour that they give. But if you are vegan or don’t like them, you can skip them.

Ingredients:

400grs of pasta, I used Mezzi Rigatoni

For the cauliflower:

1 small cauliflower, chopped into small pieces (about 4-5 cups)

3 tablespoons of olive oil

1 teaspoon of cayenne

1 teaspoon of celery salt

1 teaspoon of onion powder

For the sun-dried tomato tapenade:

3 tablespoons of olive oil

1 cup of sun-dried tomatoes, minced (from a can, preserved in olive oil)

1 tablespoon of capers, minced

1 clove of garlic, minced

½ cup of Kalamata olives, minced

6 anchovy filets, minced (optional)

1 ½ teaspoon of chilli flakes or more to taste

Salt to taste. When I use anchovies, I don’t add any salt as they are salty enough

For the toppings:

1/3 of a cup of toasted unsalted pistachios

5 tablespoons of finely chopped parsley

 

Start by making the cauliflower. Pour 3 tablespoons of olive oil in a large pan over medium-high heat. Once the pan is hot; add the cauliflower, cayenne, celery salt and onion powder. Cook for about 6 minutes until it is cooked through and a bit charred. Don’t forget to stir from time to time.

To toast the pistachios, first finely chopped them. Then place them in a large pan over medium heat. Toast them without any oil for a minute or two while stirring. Make sure to keep an eye on it, so it doesn’t burn. Transfer them to a bowl and set them aside to cool down.

To make the sauce: mince the sun-dried tomatoes, capers, garlic and Kalamata olives. If you are using anchovies, mince them as well. If you want to save time, you can also use a food processor for this. This time I just chopped them by hand.

Cook the pasta of as instructed on the package.

While the pasta is cooking, start making the sauce. Poor 3 tablespoons of olive oil in a large pan over medium heat. Add the minced tomatoes, capers, garlic, Kalamata olives, chillli flakes and anchovies (if using). Cook for about 2 minutes while stirring. Once the pasta is ready, reserve a bit of the pasta water to loosen up the sauce. I reserved about ¼ of a cup. Add the pasta, cauliflower, and a bit of the pasta water to the sauce. Cook for one extra minute while mixing, until everything is combined. Add salt to taste if needed.

Serve the pasta with the toasted pistachios and parsley. I also like to add an extra sprinkle of chilli flakes. Enjoy!

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Al Pastor Cauliflower Tacos (vegan)

The heat wave is finally over and we are back to good old cold Dutch summer weather. 35C weather is no fun when there is no air-conditioning and you have to work, but I was loving the 30C days. For the last few weeks we have been practically living of salads (the filling kind, not just lettuce). Not only because it was too hot to cook, but I was so busy with some styling projects that I didn’t have time or energy to cook dinner either.

But this week I took some time off and I actually had some me-time, which is something my body really needed. As someone who gets migraines when I am stressed, I really need to listen to my body. The past few weeks had been really draining physically. Which is why I took a break from posting on social media to just concentrate in my other projects and not overwork myself.

For this recipe, I bought all the Mexican ingredients at Tjin’s Toko close to the Albert Cuyp market. This  is a super easy meal and you can also cook the cauliflower in advance and just reheat it when you want to eat. Just blend all of the ingredients for the adobo sauce, grilled the pineapple, and just cook the cauliflower in a pan with the sauce. And it also happens to be vegan. You can top the tacos with any sauce that you like. This time I served them with some store-bought salsa verde. And I served them with some Hibiscus iced tea with lime.

This recipe makes 12 small tacos.

Ingredients:

For the adobo sauce:

3 teaspoons of dried Guajillo chili powder

1 teaspoon of dried oregano

2 Chipotle chilies in adobo sauce (comes in a can)

1 tablespoon of the abobo sauce from the chipotle chili can

1 tablespoon of achiote powder

1/4 cup of white vinegar

2 garlic cloves

½ white onion, roughly chopped

Pinch of cumin

Pinch of salt

¼ cup of fresh orange juice

1 clove

Extras:

1 large cauliflower, sliced into small florets

1 ripe pineapple (peeled, cored and sliced into pieces)

4 tablespoons of olive oil

12 small tortillas

A handful of coriander, chopped

Limes for serving

Sauce of your choice for serving, I used salsa verde

2 avocados, thinly sliced

 

To make the sauce, just blend all of the ingredients until you have a paste.

Mix the sauce with the cauliflower florets.

Heat up a large cast iron skillet and brush it with a bit of olive oil over medium-high heat. If you don’t have a cast iron skillet, just use a normal pan. Once the pan is hot, grilled the pineapple for a couple of minutes until it is a bit charred. Set them aside.

In a large pan over medium heat, add two tablespoons of olive oil. Then add half of the cauliflower. Cook for about 8-10 minutes, until the cauliflower is cooked but still has some bite and it is a bit charred. Don’t forget to stir from time to time. Wash the pan in between cooking the two batches because the remaining adobo from the first batch will burn. Then add the remaining 2 tablespoons of olive oil and cook the last batch of cauliflower.

Warm up the tortillas in a pan.

To serve, add a few slices of avocado to each tortilla. Then add some of the cauliflower, the the grilled pineapple and sprinkle some of the chopped coriander. 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.

Sriracha Cauliflower Tacos with Avocado Crema & Plantain Chips (Vegan)

Happy International Women’s day to all you lovely ladies!

Finally, I have time to start making new recipes again. Between my holiday and some styling projects, I didn’t have time to cook for the blog. It has been a while since I made a new taco recipe and this one happens to be vegan. I pan roasted the cauliflower in a sriracha sauce. Made the avocado crema with soya plain yogurt and topped the tacos with crumbled plantain chips for extra crunch. And you can scoop the leftover avocado crema with the plantain chips too. I used enough sriracha for it to have a kick. If you like it spicier, you can always add a bit more to taste.

This recipe makes about 12 tacos.

Ingredients:

For the Sriracha cauliflower:

1 cauliflower, chopped into small florets

5 tablespoons of sriracha (you add a bit more if you like it spicier)

4 tablespoons of agave syrup (you can also use honey)

2 tablespoon of olive oil

Pinch of salt

Pinch of onion powder

Pinch of celery salt

For the avocado crema:

2 avocados

1/3 cup of soya plain yogurt (or any plain yogurt that you like)

Juice of 1 lime

Pinch of celery salt

Pinch of onion powder

Salt to taste

For the red cabbage salad:

2 cups of shredded red cabbage

1 tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Pepper to taste

Extras:

About 12 tortillas

1 or 2 jalapenos, thinly sliced

Fresh coriander, thinly sliced

1 medium bag of plantain chips

 

To make the avocado cream: just blend the avocados with the yogurt, lime juice, a pinch of celery salt and onion powder. Then add salt to taste. Place it in a Tupperware and cover it. Keep it in the fridge until ready to serve.

To make the red cabbage salad: just mix the shredded cabbage with the olive oil, vinegar, salt and pepper. Set it aside.

To make the sriracha cauliflower: Mix the sriracha with the agave syrup, olive oil, onion powder, celery salt and salt in a big bowl. Add the sliced cauliflower and mix well.

In a large pan over medium heat, cook half of the cauliflower for about 12 minutes. Till it starts to get charred, stirring from time to time. Be careful towards the end, so that it doesn’t burn because of the agave.

When you are ready to serve, warm up the tortillas in a pan. Serve a bit of the red cabbage on each tortilla. Then add the sriracha cauliflower. Top with a few slices of jalapeno, crumbled plantain chips, chopped coriander and a drizzle of the avocado crema.

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.

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.

 

 

Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. 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 and my Snapchat: cravingsinams.

 

Char Siu Cauliflower Tacos with Cabbage, Carrot & Green Papaya Slaw

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I love Char siu bao and the Char Siu sauce that you can find at any Asian store. My mom would use it often for chicken wings on the bbq while I was growing up. We would dip them in a mixture of lime juice, salt and Chinese five spice. It was great to balance out the sweetness of the sauce. So I thought why not make a veggie version? I love cauliflower and the result is crunchy caramelized goodness. For the slaw, I kept the Asian vibes going but with a more Thai-style slaw.

This recipe makes 12 small tacos. You’ll have enough slaw to eat on the side or you can also make a second batch of cauliflower.

Ingredients:

For the Cabbage, Carrot & Green Papaya Slaw:

3 cups of finely shredded purple cabbage

1 ½ cups of shredded carrot

3 cups of shredded green papaya

1 bunch of coriander, chopped

For the dressing:

1 tablespoon of minced ginger

Juice of 1 lime

1/3 cup of olive oil

1/3 cup of white vinegar

1 tablespoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon of fish sauce

2 tablespoons of honey

Pinch of garlic powder

1 small red eye chili, finely chopped

1 teaspoon of brown sugar

1 tablespoon of ginger syrup (if you can’t find it just add an extra tablespoon of honey)

For the cauliflower:

1 medium cauliflower chopped into small florets (about 6 cups)

1/2 cups of Chinese BBQ sauce (Char siu sauce)

1 tablespoon of chili bean sauce

¼ cup of soy sauce

1 tablespoon of sesame oil

1 tablespoon of honey

Extra:

1 tablespoon of vegetable oil for the pan

1 tablespoon of sesame seeds

1 tablespoon of chopped chives

12 small tortillas

 

To make the slaw, just shred the green papaya, carrot and purple cabbage. Place them in a large bowl along with the chopped coriander.

To make the dressing for the slaw, just place all of the ingredients in a jar with a lid. And shake it till it emulsifies. Pour the dressing over the slaw and mix well. Keep it in the fridge until ready to serve.

To make the char siu cauliflower, first mix the Chinese BBQ sauce, chili bean sauce, soy sauce, sesame oil and honey in a large bowl. Then add the cauliflower florets and mix until they are evenly coated.

Place one tablespoon of vegetable oil in a large pan or wok over medium heat. Once the pan is hot, add the cauliflower and cook for about 5 to 7 minutes till it caramelizes. Toss it or stir from time to time so it doesn’t burn.

Warm up the tortillas in a pan. To assemble the tacos, just place some of the slaw and then the char siu cauliflower. Finish it by sprinkling some sesame seeds and chopped chives. 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 and my Snapchat: cravingsinams.

 

Cauliflower & Ricotta Fritters with Radish Salad (fritters made with cauliflower & radish leaves)

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I have been following the amazing Sarah Phillips on Instagram (@food) for a while now. Not too long ago she created another account called Ugly Produce is Beautiful (@uglyproduceisbeautiful), to create awareness of how much food is wasted. It is a great initiative to educate people of how you can actually use produce that is considered imperfect or not good for sale anymore. And parts of produce that you might not know are edible, like radish and cauliflower leaves.

In an effort to promote less food waste, I created this recipe. I roasted the cauliflower (florets plus stem) with spices and olive oil and then mixed it with the chopped cauliflower leaves, radish leaves, ricotta and Parmesan. I finally served the fritters with a simple radish salad. It makes a delicious vegetarian meal!

This recipe serves 3.

Ingredients:

For the fritters:

1 small cauliflower

¼ cup of olive oil

1 teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of celery salt

Cayenne to taste

Salt

Pepper

Radish leaves (from the bunch for the salad), finely chopped

Zest of 1 lemon

2 eggs

125gr of ricotta

60gr of grated Parmesan

1/3 cup of bread crumbs

1/3 cup of panko

1/3 cup of cornmeal

For the radish salad:

1 bunch of radishes, julienned (I used a mandoline)

1 1/2 tablespoons of chopped chives

For the dressing:

1/3 cup of olive oil

¼ cup of white vinegar

Juice of 1 lemon

1 tablespoon of honey

1 teaspoon of mustard

Salt

Extra:

Olive oil for pan-frying the fritters

 

Preheat your oven to 230C/446F and line a baking sheet with parchment paper.

Remove the leaves from the cauliflower and finely chop them. Set them aside.

Finely chop the cauliflower, including the stem. Try not to leave any big chunks. Place the chopped cauliflower in a large bowl. Add ¼ cup of olive oil, onion powder, garlic powder, cayenne, celery salty, salt and pepper. Mix well and spread it over the prepared baking sheet. Place it in the oven and roast for 20 minutes, stirring half way through.

To make the dressing just place all of the ingredients in a jar, put the lid on and shake it. Set it aside.

Remove the cauliflower from the oven and allow it to cool down for 10 minutes.

In a large bowl, mix the chopped cauliflower leaves, chopped radish leaves, lemon zest, ricotta and parmesan. Mix well. Then add the cauliflower, panko, bread crumbs, cornmeal and a pinch of salt. Mix to combine and then add the eggs. Mix everything well.

Pour about 3 tablespoons of olive oil in a large pan over medium heat. Grab about 2 tablespoons of the cauliflower mixture and shape it into a ball, place it in the pan and repeat for a few more. Flatten it a bit with the back of a spatula. Cook until brown on both sides. Repeat for the rest. It’s better to make the fritters small so they don’t break while flipping them.

Add some of the dressing to the julienned radishes and chives, mix well. Serve the fritters with the radish salad and extra dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Lentil Shepherd’s Pie with Cauliflower Mash

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This is a vegetarian take on the traditional Shepherd’s pie. Still hearty and comforting, but a bit lighter. The addition of smoked paprika and port to the lentils gives it another depth of flavor. The cauliflower mash is soft, creamy and cheesy.

This recipe serves 4.

Ingredients:

For the lentil stew:

2 tablespoons of olive oil

1 red onion, finely chopped

2 cloves of garlic, minced

3 bell peppers, finely chopped

1 leek, finely chopped

1 large carrot, finely chopped

1 ½ cups of beluga lentils

1 shot of port

1 cup of tomato puree

1 liter of vegetable stock

¾ teaspoon of smoked paprika

1 tablespoon of sumac

11/2 teaspoon of celery salt

Salt to taste

For the cauliflower mash:

1 medium head of cauliflower, chopped into chunks

½ cup of cream

½ teaspoon of onion powder

1 cup of shredded Gouda cheese

Salt to taste

Extra:

40grs of grated Parmesan

Chives for decoration (optional)

 

Start by making the lentil stew. Place the olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is hot, add the onion and leek. Cook while stirring for about 6 minutes. Then add the garlic, bell peppers and carrot. Cook for about 2 minutes while stirring. Add the smoked paprika, sumac, celery salt and some salt.

Then add the lentils, port and tomato puree. Stir for about one minute and then add the stock. Let it cook for about 40 minutes, stirring from time to time. It’s done when the lentils are cooked and most of the liquid has evaporated. Adjust the salt and spices to your liking.

Preheat your oven to 180C/350F.

Boil the cauliflower until tender, about 8 minutes. Then drain it.

Blend (or use a food processor) the cauliflower with the cream, onion powder and salt. Once you have a creamy mash, add the shredded Gouda and mix until it is well combined. Taste for salt.

Place the lentil stew in an oven-proof dish and spread the cauliflower mash evenly over it. Sprinkle with the grated Parmesan.

Place it in the oven for about 40 minutes until the top is golden. Sprinkle with some chives and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Cauliflower Celeriac Soup with Savory Granola & Crispy Kale (Vegan)

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I had been wanting to try nutritional yeast for a while now. I found it at Eko Plaza and it is called Edelgistvlokken in Dutch. If you have never heard of it, it has a nutty and cheesy flavor and you can sprinkle it over food as if it was parmesan cheese. It is high in protein and a good source of B vitamins. I first tried it on popcorn and really enjoyed it. And the savory granola I made with it is quite addictive. You can eat it as a snack but this time I decided to serve it over soup. It adds a nice crunch to it.

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This recipe makes 2 large bowls.

Ingredients:

For the soup:

½ cauliflower, chopped

1 celeriac, peeled and sliced into chunks

1 ½ liters of vegetable stock

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of celery salt

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast (Edelgistvlokken in Dutch)

¼ cup buckwheat

1 teaspoon of sumac

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

2 tablespoons of pumpkin seeds

For the crispy kale:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of lemon pepper

Pinch of salt

 

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down. Leave the oven on to bake the kale.

To make the crispy kale, mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy (the time will depend on your oven, so check from time to time so it doesn’t burn).

For the soup, place the chopped cauliflower, celeriac, vegetable stock, garlic powder, onion powder and celery salt in a medium saucepan. Let it simmer for 15 minutes over medium heat. Then blend it until smooth. Taste for salt.

Serve the soup with some of the savory granola and crispy kale. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Sumac & Za’atar Cauliflower Tacos with Baba Ganoush, Chimichurri and Fried Leeks

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Since it’s taco Tuesday, here is another vegetarian taco recipe. Not your traditional taco recipe, but a mash up of Middle Eastern and South American flavors. Crunchy cauliflower which I pan-roasted with sumac and za’atar, creamy baba ganoush, zesty chimichurri and for extra flavor and texture fried leeks. A messy eat but well worth it.

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This recipe is for 12 small tacos.

Ingredients:

For the baba ganoush:

2 large eggplants

1/3 cup of tahini

Juice of 1 lemon

Juice of 1 lime

¾ of a teaspoon of garlic powder

¾ of a teaspoon of paprika powder

¾ of a teaspoon of onion powder

Pinch of cumin

1 tablespoon of olive oil

Salt to taste

Pinch of cayenne

For the cauliflower:

½ a head of cauliflower

4 tablespoons of olive oil

Pinch of lemon pepper

Pinch of salt

1 ½ tablespoons of sumac

1 ½ tablespoons of Za’atar

Pinch of black pepper

For the fried leeks:

1 leek

Vegetable oil, about 2 cups

Salt

For the chimichurri:

2 cups of flat leaf parsley, firmly packed and without hard stems

2 cloves of garlic, peeled and roughly chopped

1 bird’s eye chili, chopped

1 tablespoons of dried oregano

½ cup of olive oil

1 tablespoon of white vinegar

Juice of 2 limes

1 teaspoon of salt

Pepper

Extras:

12 small tortillas

½ cup of pomegranate seeds

 

Start by making the baba ganoush, preheat your oven to 230C/446F and rub the skin of the eggplants with a bit of olive oil. Place them whole on a tray lined with parchment paper and roast them for 30 minutes.

Once they are roasted, slice them in half and spoon out the flesh. Place the tahini in the food processor and pulse for 1 minute. Then add the eggplant and the rest of the ingredients. Pulse until you have a smooth dip. Taste for salt and adjust the spices to your liking. Set it aside to cool.

To make the chimichurri, place all of the ingredients in the food processor and pulse until it is very fine. Set it aside.

To make the cauliflower, chop it into small chunks and place it in a large bowl. Add the olive oil, lemon pepper, salt, sumac, Za’atar and black pepper. Mix it well.

Heat up a pan over medium heat. Once it is hot, add the seasoned cauliflower including any oil left in the bowl. Cook the cauliflower for about 7 minutes, stirring from time to time. Set it aside.

To make the fried leeks, thinly slice them the sizes of matchsticks (only the white and pale green parts). Then heat up the oil in a small pan over medium heat. Have a plate lined with paper towels ready. Once the oil is hot, add the sliced leeks in small batches. Cook until lightly golden and then place them on the prepared plate. Repeat until you are done.

To serve, warm up the tortillas in a pan. Add some baba ganoush to each tortilla, then the cauliflower and a drizzle of chimichurri. Finally add the fried leeks and pomegranate seeds.

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