Tag Archives: swiss chard

Purple basil-sunflower pesto

I like to play with different types of pesto, some time ago I had the purple variety of basil which made for a slightly different taste (if you┬┤re a pesto snob you will notice, I guess :-D), but mostly colour. I admit, the colour is not the most appealing colour you could imagine and green basil makes for a prettier pesto, in my opinion ­čśÇ

Anyway…first I roasted one cup of sunflower seeds, then I blended them with a bunch of purple basil and enough water and olive oil to make the blender work (you could use oil only, or water only, or a bit of both, depending on your personal preference). I seasoned the pesto with black pepper, black vulcanic salt (from India), ume plum vinegar, lemon juice and garlic.

For a veggie side I sauteed some onion on olive oil with a pinch of salt, until translucent. Then I added bite-sized green beans and as the last item a large bunch of roughly chopped swiss chard (mangold). I cooked the veggies until the green beans were soft and the chard wilted. I served the pesto and vegetables on top of corn pasta.


Filed under Pasta and noodles, Recipes, Sauces

Macrobiotic stamppot

Stamppot is THE most traditional Dutch meal of all time and so you can imagine my mostly-macro Dutch boyfriend misses it at times ­čśÇ I promised him that I will try to make a macro stamppot one day – without the potatoes and fatty bacon bits! Finally I got to this experiment a few days ago and we were both pleasantly surprised, my boyfriend even admitted that it does resemble real stamppot (I suppose with a bit of imagination, like always! :-D). Well, try out for yourself…

Start with a classical macro “mashed potato” recipe, that is by cooking millet and cauliflower in a pot with a 1 to 3 grain to water ratio and a pinch of salt, until soft, then mash until smooth with a potato masher or surikogi (wooden pestle) or anything that will do…

Then…add more salt and spices of your preference (I added black pepper powder and ground nutmeg) and mix in a LOT (trust me…it has to be quite green in the end) of leafy greens, I had some beautiful swiss chard from the farmer┬┤s market. You might need to blanche or steam your greens very lightly before mixing them in, but the chard was fine when mixed through the very hot grain. Stir very long until all the greens get soft and well incorporated in the mess mass.

Top with long cooked caramelized onions (I even added a bit of brown rice flour to mine to create a more gravy-like effect).



Filed under Complete meals, Grain dishes, Recipes

Crustless spring tofu quiche

My first attempt at a tofu quiche and it came out pretty well! Even though I must admit that this oil-free spice-free “diet” version would have been even more awesome with some adjustments ­čśÇ But well, I was happy I could enjoy it even with my current limitations.

It┬┤s pretty easy…you need to first create two different parts of the quiche: the blended tofu part, and the sauteed veggie part.

For the tofu part I blended:

400 g firm tofu

a pinch of salt

a tablespoon of shoyu

1 tsp rice malt

a tablespoon of lemon juice

1/2 tsp organic baking powder

3 tablespoons of corn flour

water as needed (if you have a processor, you can omit this)

For the sauteed veggies, I sauteed:

1/2 cup of vegetable stock (I used my sweet vegetable drink :-D)

1 chopped up carrot

slices of 1 smaller onion

a few leaves of wild garlic, chopped fine

a little bunch of fresh nettles

1 spring onion, chopped fine

a few leaves of swiss chard, coarsely chopped

1 tablespoon ume plum vinegar

Mix the blended tofu mix with the sauteed veggies, pour the mixture into a form (I used a rectangular silicone baking dish), grease as needed, or use parchment paper, bake on 180┬░C in a preheated oven for 45 minutes until a golden crust appears……


Sides: rice/sweet rice mix; carrot leaves water-sauteed and seasoned with diluted white miso (condiment)

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Filed under Recipes, Tofu and tempeh dishes