Tag Archives: teff

Very simple meal with mustard sauteed veggies

This meal is so simple that it might not even be worth mentioning, yet maybe somebody needs just that little bit of inspiration…

I grated three different root vegetables – celery root, carrot and parsley root, and sauteed them on some pumpkinseed oil, on a low flame for quite some time, towards the end adding tamari and a spoonful of organic mustard (the kind where apple cider vinegar is used).

On the side I blanched some cabbage and sprinkled it with ume plum vinegar. As a grain I had creamy teff.


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Filed under Complete meals, Recipes, Vegetable dishes

Baked teff dumplings with horseradish kinpira and sauteed greens


Long description but simple meal!

All I did was that I cooked up a batch of brown teff (the world´s smallest grain originating in Ethiopia), in a 1:3 grain to water ratio, with a pinch of salt. Then I mixed enough rice flour into the hot grain so that the porridge-like consistency got transformed into a tougher dough and I let it cool.

Meanwhile I prepared kinpira by slicing carrot, parsley root and soaked dried burdock into matchsticks, I sauteed them for a few minutes on a bit of oil with a pinch of salt, in a heavy-bottom pot. When they softened, I added about 1 cm of water into the pot, covered with a lid and let the veggies cook for half an hour on a low flame, using a flame tamer. Towards the end I added a splash of tamari and about 5 cm of finely grated horseradish which I actually mixed in when the flame was already off and just let it steam through.

I also cut up some carrot tops, curly cabbage and white cabbage and sauteed them on a tiny bit of oil with minced garlic and a pinch of salt, just shortly so that they stay crisp.

When the dough cooled off, I formed round dumplings (you might need to wet your hands slightly to prevent sticking), lined them up on a greased baking pan and baked them on 200°C until their surface got crispy. They were a bit bland as I didn´t add any flavour to the dough, so we ended up spreading some coarse mustard on top 😀


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Filed under Complete meals, Grain dishes, Recipes, Vegetable dishes

Hiziki with tofu, carrots and green beans

As a sidedish for my lunch I picked another recipe from Wieke´s cookbook (I am trying out several recipes from this cookbook lately, as I really need new meal ideas), this time a hiziki seaweed recipe (actually the recipe called for arame, but I didn´t have that one). I soaked a small handful of hiziki for about half an hour (but less will do), then I changed the water (you can use the soaking water, but then the fishy seaweed taste is stronger, which my boyfriend dislikes :-D) and placed the seaweed in a little pot, with water just to cover. I added half a tablespoon of shoyu and half a tablespoon of mirin and simmered for about half an hour until the liquid evaporated. Meanwhile I shortly blanched chopped up green beans and carrot matchsticks, keeping them crispy. In another small pot I crumbled up about 100 g of firm tofu and simmered it under a lid with 1 tablespoon of ume plum vinegar (you can add water if it sticks too much). At the end I mixed all together. It looked something like this….



I ate the hiziki with nishime vegetables flavoured with barley miso, a carrot top condiment (made by long simmering of chopped carrot tops with shiro miso and water) and with teff. Don´t you think the tiny teff grains looks supercute??

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Filed under Recipes, Sea vegetable dishes, Tofu and tempeh dishes

Mashed teff with chickpeas

Somehow it occured to me to mash my teff * with cooked chickpeas and I think it was a nice idea so I am sharing it 😀 For flavour I added a tablespoon of tahini paste, chopped fresh parsley and salt. For mashing I used a potato masher.

I served the mash with quick sauteed vegetables: red radish, leek, carrot, daikon, green beans, green cabbage, chopped kombu (leftover from cooking the chickpeas), seasoned with tamari and lemon juice and topped with a sprinkling of hemp seeds.

* pressure cooked for half an hour with a triple amount of water

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Filed under Bean dishes, Complete meals, Grain dishes, Recipes

Scrambled tofu eggs

On 23.11. I attempted for the first time to make scrambled tofu, something that is supposed to remind you of those good ole days of yellow scrambled eggs from the pan 😀 I got a pretty good result, and it´s sooooo quick and easy! First I sauteed a large amount of onion and leek slices on olive oil, until soft. Then I crumbled in a big block of firm tofu (you really have to squish the tofu in your hand, otherwise you won´t get the desired texture) and seasoned it with turmeric (for the yellow colour and also flavour), piri-piri (chilli flakes), black indian salt and ginger powder. Next time I will put LESS turmeric – the colour was pretty, but the taste was too overwhelming.

As accompanying dishes I had cooked teff (the smallest grain the world!), nishime of pumpkin, and steamed veggies (daikon, red radish, carrot and onion).

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Filed under Complete meals, Recipes, Tofu and tempeh dishes


I love the “macrobiotic plate” with islands of different types of food. It is a bit like creating a symphony 😀 Some time ago I finally got my order of 5 kg (!!) of teff in the mail, so I cooked it for dinner. Teff is a super-nutritious grain from Ethiopia, actually the smallest grain in the world. It reminds polenta a bit when cooked. It has a very fine delicate texture and I really like the taste and aroma…and it´s done in 15-20 minutes! Together with the teff I steamed broccoli and daikon (steaming is a hit in our household lately) and served them with a quick sauce made by diluting rice brown miso with some warm water. I also did a stir-fry in a wok – leek, green beans, carrot, chinese cabbage and celery stalk, with added sesame seeds and a dash of tamari and water. Simple yet satisfying dinner 🙂

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