The perfect Christmas dish

INSTRUCTION:

  1. Pre-heat oven at 180 Celsius and prepare a baking try with a baking sheet
  2. Scoop out seeds from pumpkin halves and wash thoroughly. With a brush lightly oil each half. Season with some sea salt, pepper, dried rosemary and paprika powder. Place on baking sheet and bake for 40 Minutes until soft
  3. Wash and drain green lentils and pour into a sauce pan. Add a dash of red wine and three times the amount of water. Let simmer until all water is absorbed and lentils are soft. Season with some salt and pepper.
  4. Wash broccolini and cut into 3cm long pieces. In a frying pan, heat some olive oil and add chopped onion. Sauté until translucent. Add broccolini and cover frying pan. Add sea salt and smoked paprika. Let cook for about 10 minutes until broccolini starts to soften. Make sure to check frequently so that broccolini does not get burnt.
  5. Mix lentils with broccolini and scoop into the pumpkin halves. Top with some pomegranate seeds.

I came across the idea to use half a pumpkin as a bowl for my lentils when scrolling through Instagram (I can't remember which account it was) and thought this was a genius idea. Not only does it add color to your plate, it is also a wonderful way to surprise your guests.

I've already written in earlier recipes what an amazing food lentils are. To give you an overview I've created a little infographic.

Since a couple of weeks I'm using opentaste.sg to order fresh vegetables and fruits and when scanning their products I saw broccolini - I do like broccoli, but I looooove broccolini so I had to order them. It turns out that they perfectly fit with lentils and pumpkin and even add an additional color to the dish. Broccolini is basically a hybrid of broccoli and gai lan which makes their floretts smaller and their stalks longer. You can eat the whole thing, so no need to through away the stalks.


INGREDIENTS (2 - 3 Servings)

  • 120g Green lentils, raw
  • 2 Pumpkin halves
  • 2 Bunches broccolini
  • Pomegranate seeds
  • 1/2 Onion, chopped
  • 1 Tbsp olive oil
  • Sea salt & Pepper
  • 1 Tsp paprika powder
  • 1 Tsp smoked paprika
  • 1 Tsp dried rosemary
  • Dash of red wine (optional)
 

It's also the prefect Christmas dish with its green and red colors. The pomegranate seeds add a crunchy texture and the sweetness goes very well with the light bitterness of the broccolinis. Hope you enjoy this little festive treat.

Nurture your happiness
Dominique

Lasagna for everyone

Nowadays it's difficult to cook something which suits all the dietary needs. Your friends might be vegan, paleo, gluten free or can't have any nuts in their food. Well this amazing lasagna caters for everyone. It's gluten free, it's fully plant based, nut free and with a little twist it even suits your friends who decided to live like our ancestors, the cavemen.

It's the perfect side dish so that all your guest can dig in without any compromise on their diets!

The lasagna basically consist of three layers:

  • Tomato-Spinach-Lentil Sauce (if you have paleo friends, just exclude the lentils)
  • Creamy cheese sauce (without dairy, nuts or seeds)
  • Sweet Potato slices

    Tomato-Spinach-Lentil Sauce

    While you are preparing the lentil and cheese sauce, you can already pre-bake the sweet potatoes needed for the lasagna later. Peel three medium sweet potatoes and put them into the oven at 180C for about 15 Minutes. Then cut them into thin slices.

    This sauce is loaded with plant based protein, fiber and is beneficial for your gut bacteria. You can also use it with your zoodles, whole grain pasta or just put it on a piece of bread

    INGREDIENTS

    • 180g Green/Brown lentils, raw
    • 400g Frozen spinach (you can also use fresh one)
    • 500g Fresh tomatoes, diced
    • 1 Tsp Coconut oil
    • 1 Onion, cut
    • Salt and Pepper

    INSTRUCTION

    1. Heat oil in a sauce pan and glace onions
    2. Add lentils with 1.5 times water and let cook until the water is almost absorbed.
    3. Add tomatoes, salt and pepper and let simmer with lid for at least 15 minutes. Stir through occasionally
    4. Add frozen spinach and let simmer without lid until all the liquid is absorbed and evaporated.

    Cheese sauce without cheese

    Super creamy without the need of cashewnuts

    INGREDIENTS

    • 450g Potatoes, peeled
    • 250g Carrots, peeled
    • 120ml Water
    • 2 Tbsp nutritional yeast
    • 1 Tsp Apple cider vinegar
    • 1 Lime, juice
    • 1 Tsp salt
    • 1/2 Tsp paprika powder
    • 1 garlic clove

    INSTRUCTION

    1. Steam potatoes and carrots in a sauce pan with a little bit of water until they are soft
    2. Blend all ingredients with a food processor.

    Lasagna

    You can use the lasagna as a side dish or Enjoy it with some vegetables on the side

    You can use the lasagna as a side dish or Enjoy it with some vegetables on the side

    INGREDIENTS

    • 3 Medium sweet potatoes, pre-baked and sliced
    • Tomato-Spinach-Lentil sauce
    • Cheese sauce
    • Salt and Pepper

    INSTRUCTION

    1. Cover a rectangular oven proof form (I used size 30*20cm) with half of your lentil sauce
    2. Use half your potato slices to cover the lentil sauce
    3. Top with half the cheese sauce and add some salt and pepper
    4. Continue with lentil sauce, top with remaining potatoes and finish with cheese sauce
    5. Bake in the oven at 180C for 45 minutes. Check whether potatoes are soft

    If you want the lasagna to be less heavy, you can also replace the sweet potatoes with zucchini slices. I haven't tried this yet, so not sure about the baking time. But my guess is, that the baking time would be reduced to about 20 minutes.

    Let me know if you liked the lasagna and tag me in your photos or posts. Feel free to leave me a comment.

    Have a wonderful day
    Dominique

    Spread it!

    Since going fully plant-based three weeks ago, I was actively looking to find some great alternatives for the cheese and egg on my sourdough bread. And guess what, there are so many different spreads spreading the internet. So today I will present you three plant-based toppings for your Sunday Brunch. If my husband loved them, so will yours!

    Hummus
    This recipe you can already find here. Maybe play around a bit with the hummus and add some beet root, avocado or get further inspiration from buzzfeed.com


    Tofu scramble with tomatoes
    This is quite a great substitute for your normal scrambled eggs. You need

    • 1 block silk organic Tofu
    • 1 Tbsp Nutritional yeast
    • 1 Tsp paprika powder
    • 1 Tsp salt
    • 1 Tsp Turmeric powder
    • 1 Tbsp Coconut oil

    Mix all ingredients except for the coconut oil in a bowl and mix well. You will get a scrambled egg like mixture. Heat the coconut oil in a frying pan and fry your tofu scramble for approximately 8 minutes (the longer, the thicker it gets)


    Lentil-Curry Mousse
    On my look out for plant-based spread I came across this recipe from Ana and Nina, two Swiss Food bloggers (check out their page here). It's a great alternative to hummus and gives your breakfast an Indian touch. For my version you'll need the following:

    Hummus, Tofu scramble and Lentil-Curry paste

    Hummus, Tofu scramble and Lentil-Curry paste

    • 150g raw red/yellow lentils (important to choose red or yellow as they will get mushy)
    • 1/2 Onion
    • 1 garlic glove
    • 100ml Almond milk
    • 300ml Water
    • 1 Tsp Turmeric powder
    • 1 Tsp paprika powder
    • Salt and Pepper
    • 1 Tsp Coconut oil
    1. Heat the coconut oil in a sauce pan and sauté onion and garlic.
    2. Add lentils, almond milk, herbs and water and let simmer until the liquid is absorbed by the lentils. If they are not soggy enough, add some more water.
    3. Once the lentils are done, add salt and pepper according to your taste and let cool down.
    4. Blend everything with a blender and your lentil-curry spread is ready

     

    Sweet n' Sour Barley with Avocado

    While spending some time in Zurich last week I had to try one of the delicious lunches from Lunchclub.ch. (if you don't know them and you work in ZH, go have a look at their homepage) It was a combination of barley with hazelnuts, cranberries and avocado. As I was flying on that day, I took the lunch with me to the airplane and even up in the sky the lunch was just amazing. So back home in Singapore I had to come up with something similar. The result is a fresh summer salad to keep you cool during hot weather.

    INGREDIENTS (1 portion)

    • 60g raw lentils
    • 30g raw barley
    • 1/2 Avocado
    • 1/2 Lemon, juice
    • 1 medium capsicum
    • Handful blueberries
    • 1 Tbsp Olive oil
    • 1 Tbsp Balsamic Vinegar
    • Salt & Pepper

    INSTRUCTIONS

    1. Soak lentils and barley overnight. Rinse them and cook in 3 times water until soft. Add water if necessary
    2. Cut capsicum and avocado in little cubes and mix with olive oil, balsamic vinegar and lemon juice
    3. Mix all ingredients in a bowl and add salt & pepper

    This recipe is also perfect if you are invited to a BBQ party and you want to bring a healthy and refreshing side dish. Replace capsicum with any vegetable you like.

    I'm not using only barley as the addition of lentils adds some extra iron and protein to the dish.

     

     

    Burger and Fries - Why not?

    Most of us love burgers with fries, it gives us some kind of childhood memory and we feel comfort when taking a big bite. Unfortunately most of the burgers are loaded with trans-fats, saturated fats and empty calories. So why not try this vegetarian alternative, which provides you lots of iron and fiber but still satisfies your craving. I'm pretty sure also your kids will love it.

     

    INGREDIENTS

    Burger (4 patties)
    (Inspiration from Totally Veg
    )

    • 1/2 Onion
    • 1 Tbsp chia seeds
    • 1.5 Tbsp water
    • 120g raw green lentils (cook with triple the amount of water)
    • 1.5 garlic gloves, pressed
    • 1 Tbsp basil
    • 1 Tsp paprika powder
    • 1 Tbsp tomato paste

    Bread rolls (3-4 rolls)
    (Inspiration from Super Naturally Healthy)

    • 125g Buckwheat flour or spelt flour
    • 125g Rye flour
    • 1 egg
    • 200g natural yogurt
    • 1 Tsp baking soda
    • 1 Tsp salt

    Sweet Potato Fries (for 4)

    • 4 Medium sweet potatoes
    • 1 Tbsp olive oil
    • 1 Tsp sea salt
    • some rosemary

    INSTRUCTION

    1. Pre-heat oven at 180 Celsius
    2. Cook lentils in water until they are soft enough to be mashed
    3. For the bread, mix all ingredients in a bowl and knead until you get a soft dough. Form four little buns and cross each of them with a knife. Bake for approximately 30 minutes. Check if bread sounds hollow when knocking at the bottom side.
    4. For the sweet potato fries, peel sweet potato and cut in finger shape pieces. Mix with olive oil, salt and rosemary and bake at 180 Celsius for 30 minutes until golden brown.
    5. Mix chia seeds with water and stir. Set a side to let soak.
    6. Cut onion in small pieces and glaze for a few minutes in heated olive oil
    7. In a bowl, mash cooked lentils, add garlic, basil, paprika powder, tomato paste, chia seeds and onion. Taste whether some salt is necessary.
    8. Form 4 patties and fry each patty in a frying pan from each side with a little bit of olive oil
    9. Cut bread rolls open, add some lettuce, natural yogurt, hummus or any other garnish you like and put patty inside. Serve with oven baked sweet potatoes.

    TIP: To make the sweet potato crunchier, soak them in water for 40 minutes and dry thoroughly. This removes part of the starch and makes them crunchier when baking.