Spring Salad

SpringSalad

Springtime!

What’s your favorite spring activity?
I picked up outdoor running again and can’t wait to have picnics in the park, lazy noons laying on the grass reading a good book, breezy evening barbeques, or going to a festival with friends.

When spring arrives I instantly feel more energized. The days are getting longer, flowers popping out of the ground, the smell of freshly mowed grass, the sound of birds tjirping, temperature is slowly rising and my best friend the sun is finally coming back for some real quality time together!

Spring season is a fruitful period, the time of inspiration and rebirth. Or, as Robin Williams said, ‘Spring is nature’s way of saying, let’s party!’. So, this week a recipe to celebrate spring! A spring salad with fresh lemon, radishes, peas, feta cheese, bulgur, parsley and a Portobello with bread crumble. Such a light, lovely salad. Enjoy!

Radish

Spring salad

Spring salad portobello

 

Spring Salad
Serves 2
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients Portobello
  1. 2 Portobello mushrooms
  2. 4 Slices Bread (spelt, sourdough or whole weat)
  3. 2 Cloves Garlic
  4. 1 Lemon (zest)
  5. Salt / Pepper
Ingredients Salad
  1. Bulgur (1cup/7oz/200g)
  2. Fresh peas (1,3 cup/7oz/200g)
  3. 2 Shallots
  4. Radishes
  5. Fresh Flat Leaf Parsley
  6. Feta Cheese (1cup/4oz/110g)
  7. 1 Lemon (Juice)
  8. Olive Oil
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Crumble the bread in a food processor. Add 2 finely chopped garlic cloves and the zest of one lemon.
  3. Remove stems from portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up. Fill the protobello mushrooms with the bread crumble mixture.
  4. Bake for 10-15 minutes or until the mushrooms are tender.
  5. Prepare the bulgur (Add 2 cups boiling water to 1 cup bulgur, cover and let it stand for 10 minutes. Drain any excess liquid).
  6. Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
  7. Meanwhile: finely chop the shallots, radishes and parsley. Crumble the feta cheese.
  8. Mix the bulgur, peas, shallots, radishes, parsley and feta. Season with salt, pepper, 6 tbsp olive oil en lemon juice. Serve with the portobello mushrooms.
  9. Enjoy!
Notes
  1. Also a lovely (side) salad without the portobello mushrooms
feistyveggies.com http://feistyveggies.com/

Zucchini Noodles with Pesto

ZucchiniNoodlesPesto

Hello Sunshine!

Today a beautiful “pasta” recipe to celebrate spring! A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto.

Zucchini noodles make a great alternative for pasta. Gluten free and low-carb. You can have it raw or cooked, according to your liking. A fresh and healthy meal in minutes!

Zucchini Noodles Pesto

 

Zucchini Noodles with Pesto
Serves 1
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 Zucchini
  2. 2 tbsp Pine Nuts
  3. 2 Garlic Cloves
  4. 2 large handfuls of fresh Basil Leaves
  5. Olive Oil
  6. Salt and Pepper
  7. Handful of Cherry Tomatoes
  8. Mozzarella (optional)
Instructions
  1. Use a spiralizer, mandoline or julienne peeler to slice the zucchini into noodles. Toss in some salt and set aside in a strainer to rest for ten minutes. Then push down on noodles to drain any excess liquid (do not rinse).
  2. Slice the cherry tomatoes into halves.
  3. Make the pesto. Start by roasting 2 tablespoons of pine nuts. Combine the roasted pine nuts and 2 peeled garlic cloves in a food processor and pulse until finely chopped. Add the basil leaves and 6 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.
  4. In a large skillet heat some olive oil and the zucchini noodles on medium high heat. Sauté for 2-4 minutes or until the zucchini noodles are slightly softened. Add the pesto, cherry tomatoes and mozzarella. Heat for another minute, then serve.
  5. Enjoy!
Notes
  1. Raw: you can have the zucchini noodles raw or cooked, according to your liking.
  2. Vegan/ Dairy-free: you can serve it without mozzarella (or with vegan cheese).
feistyveggies.com http://feistyveggies.com/

Veggie Lasagna (no pasta, no meat, low-carb and gluten-free!)

Vegetable_LasagnaSecret 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)
Serves 3
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 Eggplant/Aubergine (preferable 1regular & 1Sicilian)
  2. 1 Zucchini
  3. 1 Red Onion
  4. 2 Garlic Cloves
  5. Tomato Sauce (2 2/3 cup / 21.2oz / 600g)
  6. Oregano
  7. Salt/Pepper
  8. Olive Oil
  9. Ricotta (1 cup / 8.8oz / 250g)
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Cut of the stems and wash the eggplants and zucchini. Cut them into thin slices.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes or until the veggies are tender and the ricotta cheese has melted.
  6. Enjoy!
feistyveggies.com http://feistyveggies.com/