Aubergine - vegetarian recipes

Try it! You will enjoy it!

Gobi Pakoras (Crispy Cauliflower Fritters)

Recipe: Mediterranean-Style Rotini with Toasted Garlic Panko

Nariyal Burfi (Coconut Fudge)

Poha pakoda recipe | poha pakora recipe | easy & crisp veg snack










Aubergine vegetarian recipes

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Coconut-Ginger Eggplant Fried Rice

September 19 2018 Golubka Kitchen 

Coconut-Ginger Eggplant Fried Rice Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardest time choosing which eggplants to get, since they are all so different and beautiful: plump, dark ones, speckled ‘graffiti’ ones, skinny Japanese eggplants… I want to buy them all. Eggplant is definitely up there among my favorite vegetables of all time. I also know that it’s quite a polarizing one, since a lot of people don’t enjoy the flavor or find eggplant intimidating to prepare. Whenever someone tells me they don’t like eggplant, I try to point them in the direction of my marinated eggplant recipe – it’s in our latest cookbook, and it impresses seemingly everyone. Eggplant is spongy and absorbent, so marinating it transforms it into this super flavorful, velvety version of itself that seriously tastes like heaven. I also really like adding eggplant to curry or ciabotta and broiling it in the oven with a miso glaze. It has so much potential to be really delicious! This eggplant fried rice is our latest obsession. It’s weeknight-friendly, satisfying, and full of fresh, late summer flavors. The preparation here is quite simple. Eggplant is cooked first and separately from all the other components of the dish, because that’s how it tastes its best in my experience. After that, all the ingredients are added to the same pan in stages, building up the flavor from the bottom up. What makes the flavors pop here is the addition of a quick, ginger-lime sauce, as well as a few tablespoons of desiccated coconut, which gets nice and toasty together with the rice. Don’t be afraid of adding tons of basil here, too. It does such a great job of elevating the whole dish with its brightness. Hope you enjoy this one! Coconut-Ginger Eggplant Fried Rice   Print Serves: 4 Ingredients 2½ tablespoons coconut oil - divided 1 large or 2 small-medium eggplants - cubed into 1 pieces sea salt 1 small yellow onion - diced 1 large or 2 small bell peppers or sweet peppers - sliced pinch of red pepper flakes 2 garlic cloves - minced 1½-2 piece of ginger - peeled if not organic juice from 1 large or 2 small limes 1 tablespoon coconut aminos or tamari 1 tablespoon brown rice vinegar ¼ teaspoon sesame oil 3 cups cooked white or brown basmati rice (from 1 cup dry) - preferably leftover or chilled 2 tablespoons unsweetened desiccated coconut, plus more for garnish large handful of basil - sliced handful of crushed toasted cashews - for garnish (optional) Instructions Heat up a large sauté pan over medium heat. Melt 1 tablespoon of coconut oil in the pan. Add the eggplant and sauté until soft and golden brown on all sides, about 15 minutes. Mix in a pinch of salt towards the end. Remove the eggplant from the pan to a plate or bowl and set aside. Wipe the pan clean if necessary. Add another 1 tablespoon of coconut oil to the pan, along with the onion, pepper, red pepper flakes, and another pinch of salt. Sauté until the onion and peppers are cooked through, about 10 minutes. Add the minced garlic and stir it around for another 30 seconds, until fragrant. While the vegetables are cooking, grate the ginger into a jar or a bowl through a fine strainer. Add the lime juice, coconut aminos/­­tamari, brown rice vinegar, and sesame oil, and stir/­­shake to mix. Once the onions and peppers are done, push them over to one side of the pan and add another ½ tablespoon of coconut oil to the empty side of the pan, letting it melt. Add the rice and desiccated coconut to the pan and mix it with the onions and peppers. Increase the heat a little bit, and let the rice and coconut toast for 2-3 minutes, stirring frequently. Mix in the ginger-lime sauce and let it absorb for about a minute. Stir in the eggplant and let it heat through with the rest of the ingredients. Turn off the heat and stir in the basil. Taste for salt and adjust if needed. Serve the rice, garnished with toasted cashews, if using, and more desiccated coconut. 3.5.3226 You might also like... Tahini Hot Chocolate Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Apple Pecan Pie with Salted Pumpkin Caramel Spring Tea Party by The Rose Journals .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Coconut-Ginger Eggplant Fried Rice appeared first on Golubka Kitchen.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Black Lentil & Vegetable Bolognese

January 23 2017 Green Kitchen Stories 

Black Lentil & Vegetable Bolognese Pavarotti’s “Nessun Dorma” (none shall sleep) is blasting on repeat in my headphones. But it’s the opposite case over here. All the children are finally asleep and while Luise is taking care of the dishes, I’m trying to channel my inner Italian so we can publish this recipe before another year has passed. We wrote our last blog post in Copenhagen and this one is brought to you from a house we are borrowing, on the slope of the Table Mountains in Cape Town, South Africa. If we keep this trend of travelling south for every new blog post, we will be writing the next one from Antarctica. It feels a little weird writing about these comforting and wintery pasta bowls from here, but I’m trusting that Pavarotti will help me channelling my inner Italian and get me in the right mood. It’s summer in South Africa, we’ve got lemon trees growing in the garden, there is a small pool, a cute kitchen and Elsa and Isac are keeping occupied by throwing grapes at each other in some kind of never-ending grape war. In short, we are very happy and grateful to spend a month here. Apart from the children’s fights, the scene is vastly different from two weeks ago when we shot this recipe. Isac had pneumonia, Elsa and Gabriel were snoring with colds and we were all cozied up (or more like stuck) in our Stockholm apartment - pale, tired and gloomy, surrounded by cold winter. The only thing we craved then were simple and comforting pasta dishes like this. Vegetarian bolognese is perhaps not one of our most unique recipe ideas but it is January food at its best, so we thought it might be something you’d also be interested in maning. We often make a kids pasta sauce that contains tomatoes, grated carrot, grated zucchini and red lentils. As it simmers, the lentils dissolve into the tomato sauce and it all becomes quite sweet and smoothly textured. It’s a simple way to sneak extra nutrients in a meal that our kids always are happy to eat. This is a slightly more adult approach on that dish. The sauce has more texture and chunks and a deeper flavour from herbs and red wine. We use black lentils as they stay intact in the sauce. The lentils work as replacement for the meat in the classic bolognese ragu - they both add protein and have a nice and soft, chewy consistency. We combine chopped and grated carrots to get a mix of textures. You can of course add more veggies if you prefer. We kept it simple and used what we had at home because of sick kids and cold weather, but also because it is what Italians do. “Pochi ingredienti, tanto tempo” (few ingredients, long cooking time) is an Italian expression - that I just invented, but I’m pretty sure Pavarotti would agree. Simple cooking with great ingredients is key in the Italian kitchen. However, if you have some mushrooms or an eggplant/­­aubergine at home, either of them would work excellent in this recipe as well as they add meaty texture to the dish and make it even more vegetable packed. Enjoy! That’s it, blog post number two of the year. And no babies were neglected this time. I even managed to mention Pavarotti three times, talk about grape wars and make up my own Italian food expression. If that doesn’t qualify me as a full-blooded Italian, I don’t know what does. You can call me Davide from now on.  Vegetarian Bolognese Serves 4-6 2-3 tbsp olive oil 1 large onion, peeled and coarsely chopped 3 garlic cloves, peeled and crushed 2 large carrots, peeled 2 sticks celery, rinsed 4 tbsp green olives, stones removed and slightly bruised 1 tbsp fresh basil (or 1 tsp dried) 1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried) 125 ml /­­ 1/­­2 cup red wine 100 g /­­ 1/­­2 cup uncooked beluga lentils (or puy), rinsed 400 ml /­­ 1 1/­­2 cup vegetable stock (or water) 2 bay leaves 2 x 400 g /­­ 14 oz tins crushed tomatoes sea salt and freshly ground black pepper To serve pasta of choice (we used a lentil flour spaghetti) vegetarian parmesan style cheese fresh parsley olive oil Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm /­­ 1/­­2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry. Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil. PS. We actually prepared one more blog post before we left and we will try to share it soon,  along with some photos and tips from Cape Town. Meanwhile you can see some snapshots from out trip on instagram.

Purple Kale, Aubergine & Blackberry Salad

September 7 2016 Green Kitchen Stories 

Purple Kale, Aubergine & Blackberry Salad At first, it was a coincidence. When we looked at the vegetables we had brought home from the market this weekend, many of them just happened to have purple, violet and dark lavender tones. We talked about how that huge bunch of purple kale could make a beautiful salad base together with the rainbow chard, mint flowers and purple sugar snaps. It was at that point my obsessive side took over. “Let’s ONLY DO purple ingredients!” I shouted into Luise’s ear. She turned her head towards me with that hesitant look she always has when I get one of my “brilliant” ideas: “Ok, slow down now, let’s talk about the flavours first”. Of course I didn’t hear her as I was already writing a list with all the purplish ingredients I could think of: “aubergine, purple cauliflower, plums, figs, olives, blackberries, grapes, beetroot, red onion, …”. Some recipes are born out of genius flavour combinations or new preparation methods, this one simply started out as a colour. Luise did however quickly gain back control and started shifting focus to the flavour and combination of vegetables as well. In the end, I think we managed to combine both flavour, colour and texture in a great way. We roasted aubergine and purple spring onion in warm spices until soft and sweet. Massaged the kale with a flavourful dill, mint, lemon and honey dressing to round off its flavour and make it less sturdy. Cooked black lentils were added as a filler, along with rich and creamy avocado (even though it’s more black than purple - and green inside!). Hazelnuts are not purple at all but they added a nice crunch to the texture. Juicy blackberries made a perfect topping. The result was beautiful, a true harvest salad. Maybe not as purple as I originally imagined it (basically because most vegetables loose their colour when they are cut/­­baked/­­cooked), but still with lovely deep hues and so many interesting flavours - a mix of herby, sweet and tangy. When the salad was assembled it still felt like we missed a creamy element, so we tried the honey roasted feta that we had seen on New York Times Cooking last week. It was perfect. Burnt and caramelised on the outside and almost melted on the inside. It completely ruined the dark purple theme but flavour- and texture wise, it was worth the sacrifice. You’ll notice that I smudged it in mashed blackberries as a poor attempt to camouflage it.   We should perhaps add that this wasn’t our kids favourite dish. They picked out the blackberries, avocado and feta cheese from the salad, leaving the raw kale to us. I guess purple isn’t their colour… Purple Kale & Blackberry Salad with Roasted Honey Feta Vegans can just skip the feta cheese or replace it with hummus. And replace honey with maple syrup. Baked vegetables 1 aubergine /­­ eggplant 4 spring onions or 2 red onions 2-4 tbsp extra virgin olive oil 1/­­2 tsp ground cinnamon 1/­­4 tsp ground cumin 1 pinch ground cayenne 1/­­2 tsp sea salt 1 handful hazelnuts Cooked lentils 1/­­2 cup uncooked lentils (we used black lentils) 1 1/­­2 cup water 1 pinch sea salt Dressing 1/­­3 cup extra virgin olive oil 1/­­2 lemon, juice 2 tsp honey or more to taste sea salt & pepper 1 large handful mixed fresh dill, parsley and mint Other salad ingredients 4 stalks curly kale, green or purple 4 stalks rainbow chard or spinach 2 avocadoes 1 small handful snap peas 1 punnet fresh blackberries, halved Roasted feta with honey (from NYT) 1 block feta cheese, patted dry 2 tbsp olive oil 1 tbsp honey Start by preparing the baked vegetables. Preheat the oven to 400°F /­­ 200°C. Wash and cut the aubergine into large cubes and trim and slice the onions, then place in a mixing bowl. Stir together oil and spices in a small bowl, pour the oil mixture over the aubergine and onions and toss to combine. Transfer to a baking tray covered with baking paper. Bake in the oven for about 20 minutes or until very soft and golden, check every now and then to prevent from burning, the baking time depends on the size of the vegetables. Add the hazelnuts halfway through. Meanwhile, cook the lentils in a saucepan with the water for 15 minutes or until tender and can be mashed easily between two fingers. Add sea salt towards the end of the cooking time. Drain any excess water and leave to cool. Prepare the dressing by mixing oil, lemon juice, honey, salt and pepper in a small bowl. Chop the herbs finely and add to the oil mixture. Taste and adjust to your liking. Remove the stems from the kale and coarsely chop the leaves. Finely slice the chard. Place all in a large mixing bowl, add 2 tbsp of the dressing and massage for a couple of minutes until soft. Transfer to a large serving bowl. Mix the lentils with the remaining dressing and pour them over the kale and chard mixture. Cut the avocado into cubes, slice the snap peas and roughly chop the hazelnuts. Add to the salad bowl together with the roasted  aubergine, onions and hazelnuts. Toss slightly to combine and then scatter blackberries on top. If you like to serve the salad with the baked feta cheese, follow the instructions below. Keep the oven at 400°F /­­ 200°C. Place the feta cheese in a small ovenproof dish covered with baking paper and cover with oil. Bake in the oven for about 8 minutes, until soft but not melted. Melt the honey. Remove the cheese from the oven and turn the heat to broiler. With a baking brush, paint the cheese with the melted honey. Place back in the oven and broil until the top starts to brown. Use a spatula to immediately and carefully transfer the cheese to the salad, or serve it on the side.

Soda Battered Eggplant w/ Carrot Chips, Sprout Salad + Fresh Pickle

February 22 2016 Veggie num num 

Welcome to the new and updated veggienumnum.com!! I’m crazy happy to finally have this little space all fresh and shinny, with improved content and functionality. It’s just taken me forever!!! I hope you’re all enjoying the new look and have found things easy to navigate. Please be sure to drop me an email if you’ve come across any dramas or missing recipes. Veggie num num is here for you guys, so please feel free to let me know what you think To kick off the new site I am sharing a favourite recipe from my book Going Veggie. This recipe for soda battered eggplant has to be one of my favourite recipe creations, yep I love it!! Crispy battered eggplant, fresh pickle and sweet little roasted carrots, seriously, if you’re serious about the deliciousness of veggies, there is so much to love!! Kind of a take on tempura and kind of a take on battered fish and chips, this vegan recipe is crispy, fresh and packed with veggie power. Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle Preparation time: 55 minutes /­­/­­ Serves 4 || Tips: The pickle, batter, and sprout salad can all be made ahead of time. The carrot chips and soda battered aubergine are best served immediately while still hot and crunchy. Make sure to get your oil nice and hot before adding the strips of battered eggplant and fry only one or two pieces at a time for the best results. || Fresh Cucumber Pickle - 1 Lebanese cucumber - 1 lemon - 1 tbs olive oil -  1/­­2 tsp dill seeds First, prepare the pickle, by slicing the cucumber in half lengthways and then very thinly slicing. Also, slice the lemon in half lengthways, before deseeding and finely dicing one half (reserving the other half for use later). Heat the olive oil in a small saucepan over a medium/­­low heat. Add the dill seeds and continue to heat until they begin to pop and crackle. Add the prepared cucumber and lemon and toss over a medium heat for just one minute. Remove from the heat and squeeze over the juice of the remaining half a lemon. Set aside to cool before placing in the refrigerator to chill. Just before serving pour any excess liquid off the pickles and place in a serving dish. Soda Battered Aubergine - 1 cup plain flour - 1 1/­­2 tsp baking powder - 2 tsp nutritional yeast -  1/­­2 tsp turmeric - 1 cup chilled soda water (sparkling water) - 3-4 Japanese eggplant (aubergine) - peanut or sunflower oil for deep frying Prepare the soda batter by shifting the flour and baking powder into a big mixing bowl. Add the turmeric and nutritional yeast and stir to combine. Pour over the soda water and whisk until smooth. Pop in the fridge and chill while you prepare the sprout salad and carrot chips. Slice the aubergines lengthways into strip around 1/­­2 inch (1.5cm) thick. Place the aubergine strips onto absorbent paper and sprinkle over a few pinches of salt flakes. Leave for a few minutes until the aubergines begin to sweat. Turn over and repeat on the other side, patting the aubergine strips dry after a few more minutes and pricking the skins with a fork. To deep-fry the aubergine, pour your oil into a god-sized deep pot up to a depth of around 6 inches (15cm) and heat over a high heat until the surface begins to shimmer. Remove the batter from the refrigerator and whisk again, quickly, until smooth. Working with one piece at a time, dip a strip of prepared aubergine into the batter. Allow the excess to drip off, before carefully sliding into the hot oil. The batter should quickly begin to sizzle and golden. Fry for one minute before turning to fry on the other side for just one more minute. Remove with a slotted ladle and place on absorbent paper. Keep warm while you deep-fry the remaining pieces. Serve the warm soda battered aubergine and hot carrot chips accompanied by the sprout salad and fresh pickle. Carrot Chips  - 4 large carrots, diced into 1/­­2 cm rounds (approx. 4 cups) - small bunch fresh thyme - 2 tbs olive oil Preheat the oven to 200C/­­390F Place two good-sized baking trays in the oven to pre-heat for 3-4 minutes. Carefully remove the pre-heated trays from the oven and line with baking paper. Arrange the rounds of carrot in a single layer over the two baking trays. Drizzle with olive oil and sprinkle over fresh thyme, with salt flakes and cracked pepper to taste. Place in the hot oven, roasting for 30 minuets until carrots are golden and crisp. Sprout Salad  - 2 cups beans sprouts - 2 cups snow pea sprouts - 1 cup legume sprouts (mung, chickpea, lentil) - 1 1/­­2 tbs lemon juice - 3 tbs olive oil - tiny drizzle of honey or agave nectar Prepare the sprout salad by roughly dicing the tops of the snow pea sprouts and finely dicing the stalks. Add these along with the bean and legume spouts to a large serving bowl. Toss with you hands to combine. Make the sprout salad dressing by adding all the lemon juice, olive oil and honey, with salt flakes and cracked pepper to taste, to a screw top jar and shaking until well combined. Place both the salad and dressing into the refrigerator until ready to serve. Before serving shake the sprout salad dressing again and then pour over the sprouts, tossing roughly to combine. The post Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle appeared first on Veggie num num.

The No-Recipe Curry

March 16 2015 Green Kitchen Stories 

The No-Recipe Curry Like all families, we have a few favourite dishes that we return to for dinner a couple of times each month. Our spinach crepes are on regular rotation. So are variations of this beetroot and vegetable salad, these quinoa patties and this carrot and red lentil soup. They are simple comforting recipes that we all love and almost always have the available ingredients for. I guess we could call them our family’s recipe staples. Another dish that has made it into our recipe staple list during the last year is this no-recipe curry. Not only have we been cooking it in our own kitchen, but also in kitchens in Melbourne, Sydney and on the tiny stow top kitchen in our camper van on New Zealand. A rather well-travelled dish.  I suppose it’s not our most brilliantly unique recipe (if you think of the quadrillion curry recipes available), but it is something we really love to cook and eat, so we figured that you would too. This simple curry/­­stew has a base of onion, garlic, ginger (heaps!) and turmeric, then we add whatever vegetables we have within reach, fill up with coconut milk and add some tofu. And right when it’s done cooking, we always add fresh spinach that we stir into it and let it quickly wilt down without loosing it’s sturdiness. The result is a sweet and creamy dish, with lots of  vegetables and a punch of ginger and garlic. It’s a very likeable dish and easy to adapt to whatever flavors you like. Elsa prefers it without chili but that would of course be a good addition if you like it spicy. We always make huge batches of this so we have lunch or dinner sorted for another day. It keeps well in the fridge and the flavours will develop even further. We call it no-recipe curry because we improvise it a bit every time. We are however giving you a specific recipe for it today. Our hope is that you will try it, tweak it and make it your own recipe staple. We would love to hear about your recipe staples. What recipes do you always return to? Perhaps we can learn a new on from you? Sweet Potato, Ginger, Spinach & Tofu Curry Serves 6 As I have mentioned above, there are plenty of ways to tweak this recipe. Feel free to add mustard seeds, ground coriander, curry leaves or chilli if you have it on hand. Replace any of the vegetables with whatever is in season - pumpkin, zucchini, tomatoes or aubergine will all fit right in. 2 tbsp coconut oil or butter 1 yellow onion 3 cloves garlic 1 large chunk (at least 2 inches /­­ 5 cm) fresh ginger root 1 tbsp ground turmeric or fresh, grated 1/­­2 tsp ground cumin (optional) 1 tsp salt 1 large sweet potato (approx 500 g /­­ 1 pound) 1 broccoli 1 cauliflower 2 cans (800 ml) coconut milk (or half water if you want it lighter) 200 g tofu, drained and cut into 1 inch /­­ 2,5 cm cubes 2 large handfuls fresh spinach 1/­­2 lime, juice Serve with fresh coriander/­­cilantro a sprinkle of nigella seeds (optional) a large handful cashew nuts, pan roasted 2 cups cooked quinoa Add coconut oil to a large sauce pan on medium heat. Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. Meanwhile, peel and cut the sweet potato in 1 inch /­­ 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potato cubes are soft and tender (about 15 minutes). Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed. Serve in bowls with cooked quinoa (or rice), cashew nuts, nigella seeds and some fresh coriander.

Savoury Tomato & Parmesan Crumble

October 22 2014 Green Kitchen Stories 

Savoury Tomato & Parmesan Crumble Just needed to write this before we share today’s recipe: Damn! (or Holy F**k!, as TK probably would put it). We asked for some travel tips but never expected that you would be so incredibly helpful. We will compile all your recommendations into a document and it is going to be the perfect travel guide for us. Huge, huge thank you! After having read your comments we are now leaning towards dividing our time between Sydney and Melbourne. And do a month in NZ in between. We will keep you updated regarding our workshops as soon as we have more info. If you’ve been cooking with us this summer, you probably know that we love crumbles. They are imprecise and easy improvised - try quinoa flakes instead of oats, coconut oil instead of butter, a little less of this or a little more of that. Instead of doing yet another sweet crumble, this a savoury version. It’s a nice little autumn dinner that we recommend making with some heirloom tomatoes or flavourful cherry tomatoes. The sweet tanginess from the tomatoes goes perfectly with the rich and crunchy parmesan and oat topping. If you can’t find any good tomatoes, I imagine that diced eggplant/­­aubergine and zucchini would be great as well. Serve with a simple bean salad for some extra protein. Savoury Tomato Crumble Serves 4 You can read our thoughts on the use of rennet in cheese at the bottom of this post. 1,5 pounds /­­ 700 g ripe tomatoes 1 tsp coarse sea salt 2 tbsp apple cider vinegar 1,5 cups /­­ 140 g rolled oats (cert. gluten free if you prefer) 6 tbsp almond meal/­­flour 1/­­2 cup /­­ 25 g grated parmesan cheese (choose rennet-free cheese if you prefer) 4 sprigs oregano, leaves picked and chopped 1 pinch sea salt 100 g butter (or try coconut oil) Preheat the oven to 175°C /­­ 350°F. Grease a 22 cm /­­ 9 inch baking dish or pie tin with butter (or coconut oil). Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/­­flour, grated parmesan, oregano and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned. We served it with lettuce, pear and chickpeas on the side. Keeps for about a 5 days in the fridge. Freezes and reheats well. PS. Through these last weeks, some of our favourite food bloggers have cooked their own versions of recipes from Green Kitchen Travels. Their interpretations are honestly so beautiful so make sure to check them out: Vegetarian Pho by Kelsey from Happyolks. Crispy Eggplant Polenta Bites with Honey + Lime by Laura from The First Mess. No Noodle Pad Thai by Anya from Golubka. Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen. Halloumi Veggie Burgers by Brian from A Thought for Food. Ribollita (Tuscan Vegetable Stew) by A Couple Cooks. No Noodle Pad Thai by Kathryne from Cookie+Kate. Here are a few other press clips about the book: Red Online, British Vogue, Marie Claire & Epicurious. If you already have our book we’d be super grateful if you wanted to write a short review of it on Amazon. Thank you, Thank you! Next week I think it’s time to share the recipe for these.

How to Have a Veg-Friendly Oktoberfest Feast

October 10 2014 Vegetarian Times 

How to Have a Veg-Friendly Oktoberfest Feast Didn’t make it to the world’s first vegan Oktoberfest in Santa Monica last weekend? No worries. It’s easy to throw together your own German-inspired feast at home. Just serve up tasty veg versions of typically meaty dishes, slap on some Lederhosen, and don’t forget the apple strudel and German chocolate cake. (If the Munich City Council can do it, so can you!) Here are a few Oktoberfest essentials: The “Meat” Who needs franks and weisswurst when you’ve got slow-simmered Beer Brats slathered with sinus-clearing Emerald Mustard? Look for Field Roast or Tofurky sausages, which are sold at most natural-foods stores. (Not a fan of veggie sausages? Try a German Cabbage and Potato Casserole or Eggplant Schnitzel, our hearty veg take on the classic breaded veal cutlet.) The Potatoes German potato salad, a signature Oktoberfest item, usually contains bacon. Good thing our Warm German Potato Salad is topped with crispy tempeh bacon crumbles, which take just 10 minutes to make and taste smokier than the real deal. You can prepare the whole dish a day or two ahead, storing the crumbles separately to prevent them from getting soggy. The Sauerkraut Turns out, bacon is also added to traditional sauerkraut. What to do? Dress up store-bought sauerkraut with a truly drool-worthy dressing, like the sweet-spicy-salty one drizzled over this vegan Apple Sauerkraut Salad. Use the sauerkraut to top your brats, or serve on the side. Look for raw, lacto-fermented varieties, which are packed with good-for-you probiotics. The Beer Ingredient alert: some beers are made with animal products such as gelatin and isinglass (fish bladder). Luckily, according to the five-century-old “Bavarian purity law,” German beers must contain just hops, barley malt, water, and yeast. Nothing more, nothing less. But before you start guzzling, check barnivore.com to make absolutely sure your favorite beer is veg. Prost! Want to keep cooking? Check out our full collection of veg-friendly German recipes.

No Noodle Pad Thai

September 21 2014 Golubka Kitchen 

No Noodle Pad Thai I’m so excited to talk about the new creation of our long-time (virtual) friends, David and Luise, the team behind Green Kitchen Stories. I’ve been anticipating their second cookbook, Green Kitchen Travels, with much enthusiasm after admiring their work for many years. Once it arrived at my doorstep, I didn’t put it down until I saw the whole thing, studying every stunning image many times over. The book is filled with vibrant vegetarian and vegan dishes, many of which I was tempted to make right away. What makes it special is that every recipe is inspired by the authors’ travels around the world, often based on authentic dishes with a fresh, veggie-based twist. The creative and easy-going GKS style is evident on every page. It was very tough for me to decide on a dish for this post. I was quite torn between the Crispy Aubergine Bites, Lentil and Strawberry Tacos, Sicilian Caponata, Vietnamese Pho, Vegan Moussaka, Indian Cardamom Laddu, Portuguese Sopa de Legumes and Lemongrass Brussels Sprout Curry. Finally, my never-ending love for Pad Thai took over, and this No Noodle Pad Thai recipe did not disappoint. The flavors here are warming, yet very fresh and crisp, with julienned daikon and carrots replacing noodles. Now I’m off to shop for ingredients for the Caponata, before it’s too late in the season for tomatoes and eggplants. The good news is that Green Kitchen Travels is available for pre-order right here! Thank you David and Luise for another beautiful cookbook. No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots – peeled 4 cups mung bean sprouts 4 spring onions (scallions) – finely chopped (I used chives here) 1 package firm tofu – cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds – toasted, plus extra for garnish 4 slices of lime – to serve Sauce 1/­­2 cup (4 oz/­­125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper 1. Create the noodles from the daikon and carrots using a julienne peeler, mandoline, spiralizer or potato peeler. Place the ‘noodles’  into a bowl, then add in the mung bean sprouts, onions, tofu, herbs and sesame seeds. Mix well. 2. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Adjust the seasoning. 3. Pour the sauce over the vegetables and toss to combine thoroughly, using your hands. Garnish with more herbs, sesame seeds and a slice of lime. Note: If making ahead, store the salad and sauce refrigerated in two separate containers.

Autumn Kale Slaw + Movie Night

September 4 2014 Green Kitchen Stories 

Autumn Kale Slaw + Movie Night “Sorry to disturb you young lady, what kind of vegetable are you holding there?” I was waiting in line at our farmer’s market with curious baby Isac resting on my right arm and two large bunches of green and purple kale on my left and turned around to see the kind old woman that was talking to me. At first I looked down at our little pumpkin, staring at me with his big eyes and cute little hat. But then I realized that it was the kale she was asking about. I was a bit surprised by the question, as kale has been one of the most hyped ingredients these past couple of years and you can buy it in most food stores now during the autumn. But I quickly woke up from my pompous foodie bubble. I told her that it was called kale and explained some of the wonderful ways how you can prepare it. And while I was talking I noticed that the whole line was listening in on our conversation. Apparently we need to keep talking about kale. So, even though quite a few of you blog readers probably already are using kale in soups, smoothies, batters, bread, salads, pilafs, tomato sauce and as chips, I have realized that there also is a large bunch of people that still haven’t. If you are one of them, I truly encourage you to try it. The leaves might seem thick and sturdy at first, but that only makes them more versatile to use (as you also can use them in warm dishes). And when you massage the leaves with some oil, the sturdiness disappears and it becomes smooth as lettuce. I haven’t even mentioned how healthy it is! Kale is in fact one of the most nutrition packed vegetables on earth. So go grab some kale and start cooking! Today we are sharing two different ways to eat this superfood. In this first recipe, we have paired kale with two other ingredients that are in season at the moment, carrots and apples. This is a kind of a slaw with sweetness from apples and honey, creaminess from tahini, tang from lemon and crunch from carrots and roasted hazelnuts. It is a delicious lunch full of flavor and texture and if you add some black lentils, it also makes a filling dinner. I’m sure you can tell from David’s photos that this truly is an awesome recipe. The second recipe is this video where Elsa and I show how to make Kale Chips. It is a quick, easy and a fun way to eat your superfood. Warning to sensitive parents! The following clip contains images of a child stuffing her mouth full of healthy food. You can also read the full recipe over on our youtube channel. Autumn Kale Slaw 6 stems kale (we mixed purple and green), stemmed and shredded 6 carrots, very finely shredded 2 apples, very finely shredded 1 cup raw hazelnuts (or any nuts or seeds of choice) Tahini dressing 4 tbsp tahini (sesame paste) 2 tbsp honey, preferable unpasteurized 2 tbsp lemon juice water to thin Heat a skillet on medium-low heat. Toast the hazelnuts until the skin has cracked and golden in color. Coarsely chop the nuts. Combine the shredded kale and carrots in a large mixing bowl. Stir together tahini, honey and lemon juice in a small bowl, add water a little by little and stir until desired consistency. Pour the dressing over the kale slaw and combine. Use you hands to massage the leaves, make sure every single kale leaf is covered in dressing. Top with shredded apple and toasted hazelnuts. Ready to serve.   PS - Movie night! We also wanted to let you know that David, Isac and I we will be in London for some book related events in a couple of weeks. One event that is open for public is a food and film night on Tuesday 23 September at gorgeous Charlotte Street Hotel just north of Soho. We were asked to select a food movie that we both liked and since film is something we don’t often agree on, it took us about two weeks to finally decide on the food blog movie of all times, “Julie & Julia” with the awesome Meryl Streep as Julia Child. You might have seen this movie before, but probably not in a room full of other food bloggers. It should make for some interesting discussions afterwards. We will be selling and signing books and before the movie starts we will also do a Q&A with the audience, so make sure to bring any questions that you might have. After the film, the chefs at the hotel have prepared a 3-course dinner from our new book that we all will be having together. Isac and I might have to drop off a bit earlier but David has promised to be there all night to chat with all of you and answer any questions that you might have. You can read more about the event here. Book tickets by sending an email to oscar@firmdale.com. A ticket for the full night with dinner is ?49. Or ?20 if you only want to attend the book signing, watch the film and Q&A. There is a limited amount of tickets, so don’t book too late. We are hoping to see you there! /­­Luise

Miso glazed aubergines – nasu dengaku

July 18 2014 The Everyday Vegetarian UK 

Miso glazed aubergines – nasu dengakuThe aubergines absorb the lovely sweet and umami miso flavours making a unique and delicious tasting dish. The aubergine skins become quite tough when baked in the oven. I think this works well as it adds a contrast in the texture for the dish, but if youre not too keen on aubergine skins, simply peel of some of the skin length wise in a stripy pattern so about half of the skin is remaining. Ingredients (serves 2) 1 large aubergine 2tbsp sweet white miso 1tbsp mirin 1tbsp sake 1tsp honey 1/­­2 tsp salt 1tsp sesame seeds Method Turn the oven on to 180 degrees. Cut the aubergines into 1 1/­­2 cm round slices. Score the flesh in each aubergine so it forms a checker pattern (try not to score too deeply so you cut through all the flesh). Lightly oil a baking try and place the aubergines on the tray and bake for about 15 minutes. While the aubergines are cooking, combine the miso, mirin, sake, salt and honey in a bowl and mix well. After the aubergines have cooked through, using a pastry brush, paste the aubergine flesh on both sides with the miso glaze. Sprinkle the sesame seeds on to each slice and then pop back in the oven for 10 minutes. Serve warm with some simple noodles or rice.

Moroccan Aubergine & Chickpea Stew

November 25 2016 Green Kitchen Stories 

Moroccan Aubergine & Chickpea Stew Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. I’ll admit that it was slightly over-ambitious as a lunch project, but it did tick all the right boxes for a late november meal and we are pretty sure it is something you will appreciate as well. Both Luise and I are obsessed with Moroccan flavors. Our approach is rarely strictly traditional, we usually just throw a whole bunch of Moroccan-ish ingredients, like mint + cinnamon + cumin + raisins + pomegranate seeds + lemon + almonds into the same dish and then blindly call it Moroccan. That is also what we have done with this Aubergine & Chickpea Stew. It is a little bit like a winter version of our (favorite) Moroccan salad recipe from Green Kitchen Travels. It’s warm and comfy with large chunks of slow-cooked aubergine, super flavorful with sweetness from cinnamon, saffron and raisins, has crunchy toasted almonds on top and freshness from mint, yogurt and pomegranate seeds. If you skip the yogurt on top, it’s also entirely vegan. We have had it for lunch and dinner three times this week and we are still not tired of it. Ok, maybe just a tiny bit. Especially Elsa. She always tells us that “we are the worst parents ever” whenever we serve repeat-meals and photo shoot leftovers for dinner. Saffron is actually used as a Christmas spice in Sweden, so in case you are looking for an untraditional Christmas dinner, I think this would be a pretty great option. Especially with those pretty jewel-like pomegranate seeds on top. Our recipe is perfect for 4 persons but it can easily be doubled if you are cooking for a crowd, just use a large saucepan. In case you haven’t cooked with millet before, it is time to add it to your repertoire. It is a gluten free seed that is soft and flavourful and works perfectly as an alternative to couscous or bulgur. It also has a comfortably short cooking time. Moroccan Aubergine & Chickpea Stew Serves 4  2 tbsp coconut oil or olive oil 2 onions, peeled 3 garlic cloves, peeled 1 large chunk fresh ginger 1 aubergine 2 tsp ground cinnamon 1 tsp ground cumin 1/­­2 tsp ground paprika 1 tsp sea salt 3 tbsp tomato paste 1  x 14 oz /­­ 400 g tin crushed tomatoes 3 cups vegetable stock 1/­­4 tsp /­­ 0,5 g crushed saffron or approx. 6 saffron threads 1 x 14 oz /­­ 400 g tin chickpeas /­­ garbanzo beans (or 200 g cooked chickpeas) 3/­­4 cup /­­ 100 g yellow or brown raisins 1 lemon, zest (save the rest of the lemon for the salad)  Cooked Millet 1 cup /­­ 200 g uncooked millet 2 cups /­­ 500 ml water 1/­­2 tsp sea salt Lemon, Avocado & Herb Salad 2 large ripe avocados, cut in half, destoned and flesh scooped out 1 large handful flat-leaf parsley (or coriander/­­cilantro), coarsely chopped 1 large handful mint leaves, coarsely chopped 1 lemon, juice 2 tbsp cold-pressed olive oil sea salt & ground pepper To Serve 1/­­2 cup /­­ 75 g toasted almonds*, coarsely chopped 1/­­2 pomegranate, seeds 1/­­2 cup /­­ 120 ml Turkish yogurt (optional) Add oil to a large saucepan on medium heat. Cut the first onion in large chunks and the second one finely along with the garlic and ginger. Add them all to the saucepan and let sauté for about 10 minutes or until soft. Meanwhile cut the aubergine into bite-size chunks. Add it to the pan along with all the spices and tomato paste. Let fry for 5-6 minutes, stirring frequently. Add a splash of water or oil in case the spices begin to burn against the bottom of the pan. Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat. Put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring occasionally. Add the chickpeas, 1/­­2 cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking. Meanwhile, add the millet to a medium-sized sauce pan and dry-toast on low heat for 2-3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8-9 minutes. Take it off the heat and let sit for a few minutes to absorb all the water. Add the remaining raisins and use a fork to integrate the raisins and fluff the millet. Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and placing them in a bowl along with the pomegranate seeds. Whisk together lemon juice, oil, salt and pepper, add it to the bowl and toss. Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds and yogurt on top. Enjoy! * We toast almonds by soaking raw almonds in heavily salted water for 20 minutes and then draining the water and roasting/­­toasting them in the oven on 300°F /­­ 150°C for 20 minutes. But you can also toast them in a pan. Or simply use store-bought dry-roasted almonds.

Summer Aubergine Rolls

May 24 2016 Green Kitchen Stories 

Summer Aubergine Rolls Hi friends, today we are sharing a dinner recipe that we prepared over the weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our Green Kitchen Travels cookbook. This one has a brighter and tangier filling than the original and is baked without the tomato sauce. The filling is made with a mix of asparagus, rhubarb, pesto, pistachios, feta cheese, raisins and cooked quinoa. It is a really delicious filling that could also be served on its own (but it looks so much more impressive tucked inside the aubergine rolls). We served the rolls with a green salad drizzled with a little yogurt dressing. It was totally delicious and would be quite an impressive dish to do if you have friends coming over for dinner. I know we always say this, but do save some time (and effort) and let everybody get involved and help roll. Cooking and eating is so much more fun when the experience is shared. We also have some news about upcoming events. - First of all, we are going to Lisbon this coming Sunday (29 May) to promote the Portuguese edition of our first book. We will be doing some interviews and a talk and book signing in the Praça Leya at the Lisbon book fair. The talk is at 7 pm. Wed love to meet some of our Portuguese readers there, so please come by and chat with us! - We also wanted to share some more dates for our exciting launch of Green Kitchen Smoothies in London. We will be doing a supper club and Q&A with Mae Deli x Deliciously Ella on Tuesday 7th June and tickets can be booked here (only a few left!). We will also be talking at the Good Roots Festival on Saturday 11th June but unfortunately that is already sold out. There will be one or two more opportunities to get your books signed and have a chat and we will announce those as soon as we have more info. Summer Aubergine Rolls stuffed with Quinoa, Rhubarb & Asparagus 2 large aubergines, thinly sliced (approx. 24 slices in total) olive oil, to brush sea salt 2 rhubarb stalks, thinly sliced 10 asparagus spears, thinly sliced 1/­­2 cup /­­ 100 g uncooked quinoa or 2 cups cooked quinoa (any color) 1 cup /­­ 250 ml water 1 large pinch sea salt 1 cup pesto dressing (see end note) 50 g shelled unsalted pistachio nuts, coarsely chopped 150 g feta cheese, crumbled 1 handful raisins Preheat the oven to 200°C/­­400°F. Arrange the aubergine slices (not overlapping) on two baking trays lined with baking paper. Use a pastry brush to brush each slice with a thin layer of olive oil on both sides. Sprinkle with sea salt and bake in the oven for 13-15 minutes or until very soft and golden. Thinly slice the rhubarb and asparagus and spread out on another baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt. Place in the oven and bake for 5-8-minutes, or until soft and juicy. Meanwhile cook the quinoa. Place rinsed quinoa in a saucepan, add water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, set aside. When slightly cooled, stir through 3/­­4 of the pesto dressing, 3/­­4 of the chopped pistachios nuts, 1/­­2 of the feta cheese and raisins. Then carefully fold in the baked rhubarb and asparagus. Roll the aubergine: Place the grilled aubergine, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls on a baking tray with baking paper. Scatter over the remaining feta cheese, a drizzle of the pesto dressing and sprinkle with the chopped pistachio nuts. Bake for 10 minutes at 200°C/­­400°F. Ready to serve. Serve with a simple green salad of choice and drizzle with yogurt. Enjoy! Note about the pesto dressing: If you make a batch of homemade pesto, simply add more olive oil and lemon juice to make it thinner. Alternatively buy a store-bought pesto and thin it out with more olive oil and lemon juice.

Asparagus, Fennel & Spinach Soup + Topping!

April 22 2015 Green Kitchen Stories 

Asparagus, Fennel & Spinach Soup + Topping! In our house, soup is rarely served without some kind of topping. It’s almost like a yin and yang thing, we start talking about soup and the conversation directly leads on to toppings. I guess it’s a pretty natural thing since we eat a lot of soup and prefer it to be a more complete meal, instead of just a starter. The toppings does not only add a different texture and flavor to the soup, but also some more stomach filling proteins. To be honest, many times I think we spend more time working on the toppings then on the actual soup. It’s the same principle as we have with oatmeal toppings. Here are a few of our favorite soup + topping combinations from earlier blog posts: Sweet potato and red lentil soup with aubergine and kale topping, Carrot and tomato soup with corn ceviche topping, Spinach and kale soup with tahini dressed chickpea topping. We found a huge bunch of over-priced asparagus in the market the other day and for some reason decided that it was a good idea to spend our last money this month on asparagus instead of a new set of clothes for Isac. So we walked home and made soup. We went for a smooth and quite mildly flavored soup and allowed the toppings to have more punch in flavor and texture. We only chose green-ish ingredients for the topping. Yup, there we go again, choosing ingredients by color. But it actually turned out fantastic. It’s got a lot of crunch from the pumpkin seeds, flavor from parsley and the asparagus tips, richness from the lentils and sting from the chili. I ate the leftovers without the soup straight from the fridge. Now I”ve spent most of this post talking about the topping, but the soup is pretty good too. Quick, simple, delicious and with a clear taste of spring. If you don’t have any fennel at home, you could add a few potatoes instead, or other green spring vegetables. We also made a quick cashew cream to go with the soup. We often just add a few dollops yogurt into our soup but cashew cream is a nice and rich vegan alternative. If you just remember to pre-soak the cashew nuts, the cream is done in no-time. As a side note, I just tried adding some cashew cream on top of my latest smoothie and it wasn’t bad at all. So, go make your vegetable market guy happy and buy a bunch of asparagus. Make soup, whip up a cashew cream. And for goodness sake, don’t forget about the topping! Asparagus, Fennel & Spinach Soup Serves 4 We keep a jar of toasted pumpkin seeds in our kitchen and almost always have some cooked lentils ready in our fridge. It’s a good advice as it makes it a lot easier to create small quick meals. 1 pound /­­ 450 g green asparagus 2 tbsp coconut oil or butter 6 thin spring onions or 1 yellow onion 2 cloves garlic 1 small fennel bulb (or 1/­­2 large) 1 large handful spinach 2 cups water or vegetable stock 1 tbsp apple cider vinegar or lemon salt & black pepper Lentil & Pepita Topping The reserved raw tips from the asparagus 1 cup cooked puy lentils (1/­­2 cup uncooked, boiled in water for 18 minutes) 1/­­2 cup dry-toasted and salted pumpkin seeds /­­ pepitas 1 large bunch flat leaf parsley 1/­­2 green chili, finely chopped (optional) 1 tbsp olive oil Cashew Cream 1/­­2 cup cashew nuts 1/­­2 cup filtered water 1 tbsp lemon juice 1/­­2 tsp sea salt Trim the tough end off the asparagus. Cut in diagonal pieces, 1/­­2 inch /­­ 1 cm thick. Save the asparagus tips for the topping. Heat oil in a large saucepan. Finely chop onion, garlic and fennel and add to the the pan and sauté for about 5 minutes or until soft. Add the asparagus, stir around and let fry on low/­­medium heat for a minute, then add spinach, water/­­stock, apple cider vinegar, salt and pepper. Bring to a boil and let simmer for 10 minutes. Meanwhile prepare the topping. Carefully pour the soup into a blender or use a hand blender to mix until smooth. Taste the soup, add more water or salt if needed. Preparing the topping: Finely chop the asparagus tips and the parsley and place in a bowl together with the boiled lentils and the toasted pumpkin seeds. Add chili if your prefer it a little spicy. Pour over some olive oil and stir around so it’s all mixed well. Preparing the cashew cream: Cover the cashew nuts in water and let soak for at least 3 hours. Drain and rinse and place in a blender. Add the filtered water, lemon juice and salt and mix until completely smooth. Taste and add more salt or lemon if needed.

Creamy ‘gorgonzola’ polenta with aubergines, tomatoes, olives and flaked almonds

November 7 2014 The Everyday Vegetarian UK 

Creamy ‘gorgonzola’ polenta with aubergines, tomatoes, olives and flaked almondsThis is really easy to make. Feel free to exchange the aubergines with courgettes and olives with capers if you want. If you dont have flaked almonds, use sunflower or pumpkin seeds instead. Gorgonzola isn’t suitable for vegetarians, please see this post for alternatives. Ingredients (serves 2) 1 medium aubergine Handful cherry tomatoes Small handful of pitted green olives 1tbsp flaked almonds 2 cloves garlic Lots of olive oil Salt and pepper Small handful fresh basil 125g polenta 300mls milk 75g ‘gorgonzola’ (check to make sure it is vegetarian) Method Slice the aubergine lengthways into thin wedges. Heat a large frying pan with plenty of oil and slowly start frying the aubergine. Add a good grind of salt and pepper – aubergines need quite a while to cook. While the aubergines are cooking, heat a high sided pan with a drizzle of olive oil. Add the polenta with a splash of milk. Keep the heat low and slowly start adding the milk, stirring regularly. This will take about 20 minutes or so. Add a bit of salt and pepper to the polenta (but not too much as the gorgonzola is quite punchy). Dont forget to keep an eye on the aubergines as well, turning them regularly. When the aubergines are cooked though and soft (after about 20 minutes of frying), mince 2 cloves of garlic and make a bit of space in the pan the aubergines are cooking in to quickly fry the garlic. Also add the flaked almonds, sliced cherry tomatoes and sliced olives. Cook for a further five minutes or so. Slice the basil and add this as well. Cut the ‘gorgonzola’ into small cubes and add to the polenta. The polenta should be very loose and wet. If it is stiff, add more milk. Using a ladle, spoon the polenta onto each plate so it forms a disc shape. Place the aubergine, tomato, almond and olive mixture on top. Add a basil leaf if you wish and you are ready to eat.

5 Comforting Foods for New Vegetarians

October 20 2014 Vegetarian Times 

5 Comforting Foods for New Vegetarians Just ditched meat but still tempted by--ahem--forbidden foods? Don’t give up: it’s Meatless Monday and Vegetarian Awareness Month, after all! To help you out, we asked VT food editor Mary Margaret Chappell for a few healthful veg staples that make the most delicious substitutes (besides beans, which can be added to just about anything). Psst: your omnivorous friends and family will totally dig these foolproof favorites too. 1. Mushrooms Any juicy mushroom makes a great stand-in for meat, but Chappell prefers plump portobellos: “They don’t turn all small and floppy when cooked, the way other mushrooms do.” She recommends making portobello burgers for “the same sink-your-teeth-in texture that other burgers have.” Or stuff the caps with veggies, greens, grains, and cheese, and roast for a hearty handheld meal. Got button mushrooms? Chop, cook down, and add to pasta sauce or chili (pictured below).  2. Lentils “You can pretty much take any recipe and plug in the same amount of lentils as ground beef,” says Chappell. She likes French or Puy lentils, which don’t get as mushy as other kinds of lentils. Unlike dried beans, lentils require no soaking and cook super-quickly. Use them to beef up chilis, curries, cabbage rolls, and taco fillings. Or sub them for meat in Mediterranean recipes like moussaka (pictured below), where they go especially well with the herbs and spices.   3. Tofu Consider tofu a blank slate--it’ll soak up the flavors of whatever you add to it. For meatiest texture, Chappell presses out the liquid, adds a marinade, and roasts or bakes. (Stir-frying tofu makes it more tender and jiggly inside, which can be an acquired taste.) Go for firm or extra-firm blocks. No time to cook? Look for already-baked, ready-to-eat tofu at any supermarket. Noontime tip: baked tofu sandwiches (pictured below) and TLTs (tofu, lettuce, tomato) make tasty take-along lunches. 4. Eggplant Globe or Italian eggplants can be cut into long, meaty cutlets, making them perfect for mouthwatering schnitzel and eggplant Parmesan (pictured below). Look for animal-rennet-free Parmesan such as Organic Valley or Belgioioso Vegetarian Parmesan. For sauces, stews, and casseroles, Chappell opts for Japanese eggplant: “It’s never bitter, and it holds together better than Italian eggplant when cooked.” Choose eggplants that are firm and shiny, a sign that they’re fresh. 5. Seitan This protein-packed “wheat meat” has the same super-chewy texture as beef and pork, making it an excellent transitional food. You can buy pre-seasoned seitan, but it’s really not hard to make your own. “VT has the best recipe around, and I’ve experimented with a lot of them,” says Chappell. “You’ll never go back to buying the packaged stuff. It’s cheaper, tastier, and better for you without all the salt!” Planning to serve a seitan roast at your holiday feast? Slice it thinly so there’s more surface area to absorb all the sauce or gravy. Or make pot pie (pictured below)!  Honorable Mentions Cauliflower (for seared cauliflower “steaks”) Jackfruit (for curries, enchiladas, and taco fillings) Tempeh (for tempeh bolognese, reubens, and tempeh bacon) What’s your favorite comforting veg ingredient or food? Share in the comments!

Vegan punchy coriander and ginger curry

September 24 2014 The Everyday Vegetarian UK 

Vegan punchy coriander and ginger curryIm not really sure if this should be called a curry (as it doesnt have the traditional curry like flavours), but is punchy and full of flavour. I make it regularly and it has always done me proud! The huge amounts of garlic, ginger and coriander may seem a bit much - but trust me, give it a go, it is really delicious. This is my savoury recipe for the Winter Warmer Provamel challenge! Ingredients (serves 4) 6 large flat mushrooms 2 aubergines (in slices) Whole garlic bulb 6 ginger 2 bunches of coriander (stalks included) 4 Kenyan green finger chillies Juice of 1 lemon 250ml vegan yoghurt (I used Provamel natural sugar-free) 1 fresh tomato Salt and pepper Cooking oil Method Firstly, peel all the garlic and ginger and put in a blender with the lemon juice, salt and pepper. Blend until it is a paste. Slice the mushrooms and fry in a deep sided pan with plenty of oil on a very low heat. In a separate pan, (a griddle pan if possible) fry the aubergines so they are cooked well with dark brown lined charring. Once they are cooked, add them to the mushrooms – this may take about 15 minutes. Also add the garlic, ginger and lemon paste to the mushrooms. Turn up to a medium heat and cook for a further 15 minutes. Make sure it doesnt become dry - if it does, add a splash of water or more oil. While this is cooking, put the chillies, tomato puree, coriander and a splash of water in the blender and blend well. You might want to add the coriander in stages. Once it is blended into a mush, add it to the pan with the aubergines and mushrooms and cook for a further 10 minutes. Again, keep an eye on it to make sure it doesnt become too dry. Add the soya yogurt to the pan and cook for a further five minutes and then you are ready to serve. I normally eat this with naan bread, but rice also goes really well if you cant get your hands on vegan naan bread.

Grilled Onion Eggplant Sandwiches

September 15 2014 Meatless Monday 

Eggplants complex, savory flavor is infused with smoke in these mouthwatering grilled vegetable sandwiches. Garlic chile mayo gives the aubergine base a kick, topped with fresh tomatoes, grilled onions and fresh basil. This recipe comes to us from Patricia of Grab A Plate. Serves 4 - 1 small eggplant, sliced into 4 rounds, 1/­­2 inch thick - 2 teaspoons salt, divided - 1 teaspoon ground black pepper - 1 large white onion, sliced into 4 rounds, 1/­­4 inch thick - 2 tablespoons olive oil, divded - 4 slices crusty bread - 4 tablespoons lowfat mayonnaise - 1 1/­­2 teaspoons garlic chile paste* - 1 large tomato, sliced into 4 rounds, 1/­­4 inch thick - 1 1/­­2 teaspoons fresh basil, chiffonade *Garlic chile paste can be found in the condiment or Asian food section of most grocery stores. Your favorite hot sauce mixed with a mashed garlic clove can be substituted as a makeshift garlic chile paste. Heat a grill to medium. Lay the eggplant slices on paper towels and sprinkle with 1 of the teaspoons of salt. Let sit for 30 minutes, rinse and pat dry. Drizzle with 1 tablespoon of the olive oil and season with the remaining teaspoon of the salt and the pepper. Transfer the eggplant slices to the grill and cook, turning frequently, for about 15 minutes, or until soft. While the eggplant begins grilling, pierce the large onion slices lengthwise with metal skewers. Drizzle another tablespoon olive oil over the onions. Add the onions to the grill about 7 minutes after you put the eggplant on.  Cook the onions for 4 minutes, flip and cook 4 minutes more, or until they achieve grill marks. When the eggplant and onion have finished cooking, remove them from the grill flame. Transfer the crusty slices of bread to the grill and cook for about 2 minutes per side, or until the bread has toasted. Mix the mayonnaise and garlic chile paste together in a small bowl. Spread about 1 tablespoon per burger on each slice of bread and top with a piece of grilled eggplant. Top the eggplant with tomato, followed by grilled onion. Sprinkle with sliced basil and enjoy. The post Grilled Onion Eggplant Sandwiches appeared first on Meatless Monday.

Advert – Falafel served with Spicy Aubergine & Tomato Salad

August 6 2014 The Everyday Vegetarian UK 

Advert – Falafel served with Spicy Aubergine & Tomato SaladThis is a recipe sent to me from Cauldron Foods Ingredients: 1 Pack of Cauldron Falafels 2 Aubergines 4 Large Tomatoes 100ml Olive Oil 2-3 Cloves Garlic, Crushed 1 Tsp Harissa Paste 1 Tbsp Chopped Parsley 1 Small Bunch Coriander Juice of 1 Lemon 1 Tsp Ground Cumin Salt and Freshly Ground Black Pepper Pitta Bread to Serve Method Heat the oven to 180°C/­­350°F/­­gas mark 4. Bake the aubergines for about 40 minutes until soft when pressed. Half way through the cooking time place the tomatoes in an ovenproof dish, pour over half the olive oil and cook for 20 minutes. Remove the aubergines and tomatoes from the oven and leave until cool enough to handle. Using a sharp knife halve the aubergines , scoop out the flesh and chop to a pulp. Skin the tomatoes, deseed and chop the flesh. Heat the rest of the oil in a heavy based pan, add the garlic and fry until it begins to colour, stirring constantly. Add the tomatoes and harissa and cook over a medium heat for 5-8 minutes until thick and pulpy. Add the aubergines, parsley and coriander. Stir in the lemon juice and cumin then season with salt and freshly ground black pepper. Tip into a serving dish and serve warm or at room temperature with the warmed pitta bread and Cauldron Falafels

Aubergine Schnitzel

May 14 2014 Vegetarian Times 

1. To make Pesto: Pulse basil, pine nuts, and garlic in blender or food processor until finely chopped. Add olive oil and lemon juice, and pulse until smooth. Season with salt and pepper, if desired, and set aside. 2. To make Schnitzel: Preheat oven to broil. Broil bell peppers on baking sheet 30 minutes, or until blackened all over, turning every 10 minutes. Cool, then peel. Seed each bell pepper, and cut into 4 strips. 3. Reduce oven heat to 325°F. Spread panko on baking sheet, and toast 7 to 8 minutes in oven, or until light brown. Cool, and transfer to plate. 4. Brush both sides of eggplant slices with olive oil. Heat grill pan over medium-high heat. Grill eggplant 2 minutes per side, working in batches. Transfer to plate to cool. 5. Line baking sheet with parchment paper. Whisk eggs in wide, shallow bowl. Spread flour on large plate. 6. To assemble Schnitzel: Place 4 grilled eggplant slices on parchment-lined baking sheet. Spread each with 2 Tbs. Pesto. Top each with 1 strip broiled bell pepper, 2 to 3 tomato slices, 2 Tbs. cheese, and a second eggplant slice, seasoning with salt and pepper, if desired, between layers. Repeat layering, ending with a third eggplant slice. 7. Coat each Schnitzel in flour, then beaten egg, then panko breadcrumbs, ?and return to prepared baking sheet. Bake 20 to 30 minutes, or until Schnitzels are golden brown and crispy. 8. To make Lemon A?oli: Blend soymilk, lemon juice, and garlic in blender until combined. With motor running, blend in vegetable oil until mixture has the texture of mayonnaise. Season with salt, and add pepper, if desired. 9. Serve Schnitzel with Lemon A?oli.


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