Food & Drinks

SO YOU PIMP those boring VEGETABLES

As you know, I like to fill my plate with a big pile of vegetables. Yes, I really like cooked broccoli and I can also eat cauliflower without complaints. A little salt, a little pepper, and I enjoy it. Of course, I also love a sauce here and a pat of butter there, but you will never find a package or bag in my keuken kitchen. Don't really know how to make those chicory stalks tasty or do you have a stray bunch of carrots lying around that could use some attention? Then these five recipes are for you. What do you mean, vegetables are boring?

1. Vegan broccoli salad

For the dressing:

  • a handful of cashews (soaked in water for at least 3 hours)
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 clove of garlic, crushed
  • pinch of salt and pepper
  • the florets of two broccoli stalks
  • a handful of red grapes, halved
  • a handful of salted almonds, chopped
  • 1 red onion, finely chopped
  • a handful of cranberries or raisins
  1. Dry the cashews and put them together with the rest of the dressing in the blender. Blend until you get a creamy dressing.
  2. Chop the broccoli florets finely and place them in a large bowl.
  3. Add the grapes, almonds, onion, cranberries, and dressing and mix everything well together.
  4. Season with salt and pepper.

2. Carrots

  • 450 grams of large carrots
  • pinch of salt
  • splash of olive oil
  • a handful of fresh rosemary
  1. Preheat the oven to 200 degrees.
  2. Peel the carrots and cut them into equal sticks.
  3. Place the carrot sticks on a baking sheet.
  4. Toss them with the salt and olive oil and spread them out on a baking sheet.
  5. Roast the carrots until tender in 10 minutes.
  6. Then sprinkle the rosemary over the carrots and roast them until they start to color.

Preheat the oven to 200 degrees.
Place the carrot sticks on a baking sheet. Toss them with the salt and olive oil. Then spread them out on the baking sheet.
Roast the carrots for 10 minutes. Toss them with the rosemary. Roast them for another 7 to 10 minutes, until they show light scorch marks.

3. Chicory

  • 1 kg chicory
  • 150 grams goat cheese
  • 75 grams pine nuts
  • 4 tbsp honey
  • 2 tbsp olive oil
  • 2 tsp thyme
  • salt and pepper
  1. Wash the chicory and cut out the hearts from the chicory. Cut them lengthwise into quarters.
  2. Toast the pine nuts in a dry pan and let them cool on a plate after a few minutes.
  3. Heat some olive oil in the wok and stir-fry the chicory for about 1 minute on high heat.
  4. Add the honey and thyme and stir-fry the chicory for a few more minutes until they are cooked and the honey layer turns light brown.
  5. Season the chicory with some salt and pepper.
  6. Place the chicory stalks on a plate and crumble some goat cheese over them.
  7. Sprinkle the pine nuts over the chicory and serve warm.

4. Snap beans

  • 500 grams of snap beans
  • 2 shallots
  • juice of half a lemon
  • 1 clove of garlic
  • 1 tsp tarragon
  • olive oil
  • salt and pepper
  1. Cut off the ends of the green beans and cut them into pieces of about 2 centimeters.
  2. Chop the onion and garlic. Add a splash of oil to the pan and gently sauté the onion. Then add the garlic and green beans.
  3. Stir the green beans well, put the lid on the pan and let it cook very gently. Stir occasionally so it doesn't stick too much.
  4. After ten minutes, add a small splash of water and let it cook without the lid until the water has almost evaporated and the beans are tender.
  5. Then stir in lemon juice, tarragon, and some salt and pepper.

5. Spinach

  • 500 grams of spinach
  • 4 tbsp Greek yogurt
  • 1 clove of garlic
  • 1 tbsp lemon juice
  • salt and pepper
  • 1 red onion
  • 1 tbsp raisins
  • olive oil
  • 2 tbsp pine nuts
  • 1 tsp cumin
  1. Stir-fry the spinach over medium heat.
  2. Put the yogurt in a bowl and squeeze the garlic over it.
  3. Stir the lemon juice into the yogurt and season with salt and pepper.
  4. Peel the onion and finely chop it. Let the spinach drain in a colander and press out the moisture. Chop the spinach a bit finer as well.
  5. Toast the pine nuts golden brown in a hot pan.
  6. Remove the pine nuts from the pan and fry the onion until golden brown.
  7. Add the cumin, raisins, pine nuts, and spinach. Heat gently and season with salt and pepper.
  8. Put the spinach in a dish and stir in the yogurt sauce.