New recipe and Giveaway!
Last summer I travelled to California and spend some days strolling across picturesque beach towns such as Laguna Beach. Here I stumbled upon a little food cafe that served a wide range of healthy dishes and I fell in love with their concept of ‘Bowls’. So simple, yet fun, picking between different types of bowls stuffed with a combination of fresh natural goodies. It inspired me for this week recipe:
The Veggie Whole Bowl. A bowl topped with natural, organic, whole foods. Vegan and gluten free! A dish that fits in perfectly with this time of the year, as we pass from winter to spring. Combining the freshness of a salad with cozy winter vegetables such as cabbage and carrots.
Besides this lovely recipe I also got some great news to share with you. It’s four months since the launch of Feisty Veggies and my first recipe got published! The Stuffed Sweet Peppers recipe is featured in Healthy Recipes Magazine and to celebrate I can give away a free 3-month iPhone/iPad subscription for Healthy Recipes Magazine to all my readers! So, big cheers and get your free subscription here: http://healthyrecipesmag.com/feisty-veggies
Veggie Whole Bowl
- Organic brown rice (2/3cup/ 5.2oz/ 150g)
- 1/4 Purple Cabbage, shredded
- 1 Large Carrot, peeled & julienned
- Some Cherry Tomatoes, sliced
- Some Lettuce for the base
- 1 Avocado, sliced
- Hummus (or any dressing of your liking)
- Sesame Seeds (optional)
- Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
- Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
- Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.
Secret mission unraveled: I’ve been on a quest to discover the perfect veggie lasagna.
Don’t get me wrong, I’m a pasta lover. But let’s be honest: pasta isn’t the most nutritious stuff around. So I’ve tried to find a way to capture the essence of lasagna, well… without actually using pasta. Does that make sense?
On the hunt for perfection, it took me some time to come up with this recipe. But I’m really happy with how it turned out. So, I’m very excited to present to you: The Ultimate Vegetable Lasagna! No pasta, no meat, low-carb and gluten-free!
Instead of being just grains, meat and dairy – this recipe is almost entirely made from vegetables. Layers of eggplant and zucchini, with a rich sauce of tomato, onion, garlic and oregano, and a creamy soft ricotta layer in between. It might fool you in thinking you’re actually eating pasta!
As a final test I’ve even served it to my number one critic: my hubby. His first response: “Wow, this tastes really good. It’s like a lasagna, but then with vegetables!’ Check, mission succeeded!
Veggie Lasagna (no pasta/meat, low carb & gluten free)
- 2 Eggplant/Aubergine (preferable 1regular & 1Sicilian)
- 1 Zucchini
- 1 Red Onion
- 2 Garlic Cloves
- Tomato Sauce (2 2/3 cup / 21.2oz / 600g)
- Olive Oil
- Ricotta (1 cup / 8.8oz / 250g)
- Preheat the oven to 200°C/400°F/gas 6.
- Cut of the stems and wash the eggplants and zucchini. Cut them into thin slices.
- Prepare the sauce: finely chop the garlic cloves and onion. Heat some olive oil in a large saucepan over medium-high heat. Add the onion, garlic, some salt, pepper and oregano. Cook 3-5min. Add the tomato sauce. Stir until all the flavors are absorbed into the tomato sauce. Remove the sauce from the heat.
- Construct your lasagna in a large oven tray. Aim to make 5 layers; 3 vegetable layers and 2 sauce layers. (Layer 1:) Start with a layer made with 1/3 of the eggplant/zucchini. (Layer 2:) Add a layer with halve of the tomato sauce. (Layer 3:) Follow with a layer of vegetables, again 1/3. (Layer 4:) Pour in the remaining halve of the tomato sauce and sprinkle over all the ricotta. (Layer 5:) End with a final layer of vegetables.
- Bake for 20-25 minutes or until the veggies are tender and the ricotta cheese has melted.
When I visited Bulgaria a couple of years ago, this was my favorite food discovery: Shopska Salad. I think I ordered it almost every day, yum! Although it seems such a simple salad it is bursting with wonderful flavors. It’s just so fresh and delicious.
This traditional Bulgarian salad is popular throughout the Balkans and Central Europe. Made from fresh tomatoes, cucumber, peppers, onion, parsley, sirene (white brine cheese), salt and a light dressing of olive oil and vinegar.
The preparation of Shopska Salad is exceptionally easy and fast. The salad can be served as a starter or as a garnish to accompany a main dish. Please enjoy, or as the Bulgarians would say: добър апетит!
Bulgarian Shopska Salad
- 3 Large Tomatoes or a handful of Cherry Tomatoes
- 1 Cucumber
- 2 Roasted Peppers
- 3 Spring Onions
- Some Fresh Parsley
- Olive oil
- Red or White Wine Vinegar
- Sirene (white brine cheese, 3.5oz/100g)
- Chop the tomatoes, cut the cucumber in slices and cut the roasted pepper in stripes.
- Finely chop the spring onion and parsley.
- Mix all the ingredients. Add salt, olive oil and vinegar according to your preferences and stir.
- Finally grate cheese over the salad.
- If you can't find sirene, you can also use sheep cheese as a replacement.