Beetroot Hummus.

Last week I asked my mother if she had any more ideas what to do with beetroots. She came up with this hummus variation which turned out so lovely - in appearance and taste. The beetroot not only provides a nice pink but also a subtle sweetness. I slightly changed the original recipe and now I have a big bowl of pastel pink hummus in my fridge to make lots of sandwiches this week:


400g canned chickpeas
2 beetroots
3 tblsp tahin
1 clove garlic
salt, pepper, cumin
fresh lemon juice


Peel the beetroot, dice and cook until tender. Strain, but keep the cooking fluid. Blend chickpeas with beetroot, tahin, garlic and cooking water with a handheld blender until creamy - than season with lemon juice,salt, pepper and a dash of cumin.

Kale-Coconut-Stew

- potatoes
- root parsley
- root celery
- 1-2 carrots
- small can coconut milk
- small can chickpeas
- onion, garlic, ginger
- few leaves kale (curly kale)
- oil
- tofu, cut in stripes and fried in oil with some added soy sauce


This was a stew made out of a lot of different things which had to be used and this fresh green kale. As I made this a few weeks ago I'm not quite sure if I remember everything correctly, but it's a stew. You can't go wrong.

Cut onions, smash garlic, grate ginger and dice both the root parsley and the root celery. Oh and the carrots, too. I think I had one small carrot.
Fry in a teaspoon of oil, until onions get translucent.

Then add one litre water and salt, pepper, veggie broth,  a dash of paprika.

Let cook for 5-8 minutes and then add the potatoes and the kale.

Cook for another 8-10 minutes, then add the drained chickpeas and some coconut milk. I did use probably 3/4 of a small can. But these are just details and you can adjust this to your taste.
Let cook for a few minutes more until the potatoes are done or even a little longer, then taste if you need more salt and pepper. Serve hot with tofu stripes on top.

I love to make a big pot of soup or stew and have lots of leftovers the next day. Then I usually take some for work. You know, these stews taste better the next day anyway and so it's the perfect lunch at work.

Talk is just convention.

Scrambled tofu made from silken tofu. Was very good but I still like it more with firm tofu. 
Together with a cucumber sandwich. 

Hoummous made with lots of wood garlic.

Hoummous with mint and garlic greens on bagel. Orange juice. Cappuccino.

Quite new hair. Carnation pink (mixed with lavender) and tourquois.

The garden sorrel is growing, 3 weeks or so ago it looked like this. 
The tree in the background is full of chirping sparrows. Have I mentioned, that I love sparrows? I love sparrows.

The cat is perfectly alright at the moment. It's sometimes heartbreaking to look at him, though.

A few minutes before our recent radio show in April (DIY OR DIE). Bored and tired and excited, waiting to get into the studio. I like that moment.

Sweet Curry Hoummous.

Recently one of my favourite flavour combinations is curry with a sweetener like sugar or syrup. The sweetness enhances the diverse curry flavours.

Today I made a hoummous variation with this:

- 1 big can chickpeas

- juice of 1 lemon

- 2 tblsp olive oil

- 1 tsp paprika

- 1 tsp cumin

- 2 tsp currypowder

- 1 tblsp agave syrup

- dash of salt

- pepper

- fresh koriander

Mix chickpeas with spices, lemon juice and olive oil in a big bowl and puree with a hand blender and add some water bit by bit if necessary. When the hoummus is a smooth paste add the agave syrup and mix once again for a few seconds.

Stir in some fresh koriander leaves (and/or parsley) with a fork and serve. Fill leftovers in a airtight container or glass and it will keep for a few days if you really can resist this pretty tasty hoummous for so long (which I don't believe actually, but just for your information).

Curry colour and total cat sweetness.

Sweetheart cabbage ♥

Fried tofu dices, oyster mushrooms, sweet cabbage and chick peas in coconut  sauce, a bit curry-ish and yummy as hell. With lots of garlic and fresh savage leaves.

Hoummous.

Fucking love hoummous. There are thousands of recipes out there, but mainly it is pureed chickpeas with tahini, lemon juice, cumin, salt, pepper, garlic, olive oil. Rrrrrrr.

Miso-Lime Rice with Tofu and Chickpeas

Looks bland, tastes great.

- 1 cup rice

- 2 cups water

- 1 tablespoon miso

- 1 lime

- 1 small onion

- 1 small can chickpeas

- 180g smoked tofu

- small piece ginger

Cook rice in water with finely chopped onion, season with salt or light soy sauce, a little vegetable broth, pepper.

Cut tofu into stripes or cubes and fry with the peeled piece of ginger in 1 teaspoon oil. Add chickpeas and fry for another 5 minutes. If the rice is done add the miso (don't cook the miso) and juice of half a lime.

Serve rice with the tofu and chickpeas and drizzle a little bit of lime juice over it.

Coriander would fit perfectly and made it look better...