Food & Drinks

This may go in the vegetable drawer this month


September, perhaps one of my favorite months . Because I celebrate my birthday? Nope. Because. summer is starting ? Unfortunately. Because it's almost Christmas? Just a little longer to wait. It's because there is a whole lot of deliciousness on the list this month. Yes, I'm talking about the vegetables and thefruit of the season . Autumn is approaching, which means: pumpkin everything. But not just that, these are the vegetables and fruits of the season. And this is what you make with it.. Chinese cabbage.

Pear

Bell pepper

Fennel

Strawberries

Radish

Carrot

Apple

Lime

Green bean

1. Pumpkin soup with apple and ginger

Arugula

Pumpkin

1 onion sliced

  • 1 tbsp olive oil
  • 1 small pumpkin
  • 2 cloves of garlic, crushed
  • 60 grams of ginger, peeled and grated
  • 2 apples
  • 1 litre of vegetable stock
  • Option: handful of pumpkin seeds, chili flakes, Greek yogurt
  • 1. Heat the oil in a large pot and sauté the onion rings with a pinch of salt until translucent.

2. Add the garlic and pumpkin and let simmer for 15 minutes.

3. Add the ginger and stir through.

4. Pour the broth over the pumpkin and bring to a boil while stirring.

5. Let it simmer for at least 20 minutes or until the pumpkin is tender.

6. Grate the apple and add it to the soup.

7. Blend the soup until smooth in a blender or with an immersion blender. If the soup is too thick, add some extra water or a splash of plant-based milk.

8. Serve the soup with a handful of pumpkin seeds, chili flakes, and optionally a spoonful of Greek yogurt.

2. Fresh rainbow salad with tahini dressing.

1 bunch of radishes

  • 1 fennel bulb
  • 4 baby carrots
  • Carrot
  • sesame seeds
  • a handful of coriander
  • 2 tbsp tahini
  • chili flakes
  • 1. Chop all the vegetables very finely and put them together in a large bowl.
  • juice of 1 lime
  • olive oil
  • maple syrup
  • 1 clove of garlic

2. Chop the coriander finely and add it to the salad.

3. Put all the ingredients for the dressing in a blender and mix until you have a smooth dressing.

4. Drizzle dressing over the salad as desired and garnish with some extra coriander, chili flakes, and sesame seeds.

3. Pear tarte tatin.

125 grams almond flour

  • 125 grams spelt flour
  • 75 ml almond milk
  • 150 grams of butter
  • 30 grams coconut blossom sugar
  • 1 tsp baking powder
  • 2 ripe pears
  • 1 tsp cinnamon
  • 1. Combine the flour with the baking powder, melted butter, salt, 1 tsp cinnamon, milk, and coconut blossom sugar in the food processor and knead until a nice dough ball forms. If the dough is too dry, add some extra milk; if it's too wet, add some flour.
  • 1 lemon
  • 2 tsp cinnamon

Preheat the oven to 180 degrees.
2. Peel the pears and slice them into pieces about 1 cm thick.

3. Heat some butter in the pan and cook the pears over low heat. Squeeze the juice of half a lemon over the pears and add the cinnamon.

4. Grease a springform pan of about 20 cm in diameter with some butter. Place the pear slices in a circular pattern at the bottom (clockwise) and also add the juices from the pan.

5. Make sure the entire bottom is covered with pears. Then cover the pears with a layer of dough about 2 to 3 cm thick.

6. Ensure that the pears are completely covered and press the dough well against the edge of the springform.

7. Bake the tarte tatin for about 35 minutes until done.

September, perhaps one of my favorite months. Because I celebrate my birthday? Nope. Because summer is starting? Unfortunately. Because it's almost Christmas? Just a little longer to wait.