SUSTAINABLE FOOD-II

'A DELICIOUS CHANGE'

 

Ideas and recipes for a more thoughtful cooking! Here you can read a short interview about my comments around sustainable food #ElectroluxIdeasLab.


ROASTED POTATO & CARROT SALAD WITH QUICK RADISH-DAIKON PICKLE

- Avoid packaging!

"I love the trend that is blooming in Germany lately. A supermarket where nothing is packaged, no plastic, no cans, no bags... this will increase the eco-conscious customers and eaters. You bring your own containers, recycled bags, tote bags while shopping... a fantastic and long awaited idea! With the rise of the 'Zero Impact' concept stores, this will be a big thing in the years to come"

Salad:

  • ½ kg small potatoes
  • 4-5 carrots
  • 4 heirloom onions or shallots
  • ½ cauliflower
  • Fennel flowers (optional)
  • Olive oil
  • 2 tsp garlic powder (or 1 garlic clove)
  • Sea salt & black pepper
  • Mustard

Quick Radish & Daikon Pickles:

*This recipe must be prepared in advanced!

  • 1 snip radishes
  • ½ daikon
  • ½ tsp garlic powder
  • ½ tsp black mustard seeds
  • 1 tbsp maple syrup
  • Apple cider vinegar- approx ½ cup
  • Hot water- approx ½ cup
  • A pinch sea salt

To make the pickles, clean under water the radishes and the daikon. Slice thinly. Add the veggies into sterelised jars, the spices, salt and maple syrup. Pour the hot water and apple cider vinegar to cover until the veggies are completely covered by liquid. Let the liquid cool down, close the jars and place in the fridge.

(Adjust the quantities of apple cider vinegar and water. It depends of the side of your jars and veggies, just remind that the liquid must cover completely the veggies).

Let the jars to be in the fridge for a couple of hours before eating.

To make the salad, preheat the oven to 200°C. Clean the potatoes with a humid cloth. Using a knife cut the surface of the potatoes (creating vertical thin cuts, one close to each other). Place the potatoes on an oven tray covered with parchment paper, drizzle with olive oil and sprinkle the potatoes with garlic powder, sea salt and black pepper. Bake for 20 minutes. Meanwhile, peel and slice the carrots, cut the onions and the cauliflower into small florets. Add into the oven with the potatoes (after the potatoes had been baked for 20 minutes), and repeat the process of drizzling oil and sprinkling spices and salt on the carrots, cauliflower and onions. Bake all the vegetables together for approx. 20-25 minutes.

Decorate with some fennel flowers, or fresh herbs. Serve the salad with some radish and daikon pickles and a spoon of creamy mustard.


WEEKLY STEW WITH YELLOW PASTE

- Do it yourself!

"It is cheaper, it tastes better, and you can have a mindful time while making it. You can consider it like a project for the weekend, or an activity to share with family and friends. Buy the ingredients and make a big amount of it. You can keep in your pantry (granola, crackers, nut butter, cookies...) store in the fridge/freezer (raw bars, jams, juices, smoothies, vegetable stock), cook (grains, beans, veggies...) and store in glass jars."

Perhaps a solution for lunch boxes, snacks on the go, no-time dinners...

This recipe is a free-way recipe. If you have the yellow paste stored on the freezer, you can use any kind of veggies (carrots, broccoli, parsnip, kale…) that you have at the moment at home and rest of beans or grains that you have stored in the fridge from previous cooking (rice, quinoa, lentils…) Using the yellow paste, you can also make pasta dishes, noodle bowls, soups...

(4 bowls)

Stew:

  • ½ cup brown rice (cooked)
  • 1 cup green faba beans
  • 2 corncobs
  • 1 red onion
  • ½ pumpkin
  • 2-3 tbsp yellow paste
  • 2 tbsp olive oil
  • 2 cups water
  • Two pinches sea salt

Yellow Paste:

  • 4 onions
  • 1 garlic clove
  • 2 green chilies
  • 3 lemongrass
  • ½ lime (juice)
  • A bit fresh ginger
  • 3 tbsp olive oil
  • 2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • A handful fresh cilantro or parsley

To make the yellow paste, peel and cut the onions, garlic and ginger. Deseed the green chilies, chop the lemongrass. Add all the ingredients in a food processor and mix in high speed for a couple of minutes until you get a soft paste. (For the weekly soup recipe, we will use two-three tablespoons of the yellow paste, the rest we will keep in small container or hermetic bags on the freezer ready for next soup, pasta…) You can also double the quantity of the ingredients while making it, and have more to store.

To make the veggie stew, peel and cut the pumpkin, onion and remove the corn kernels with a knife. Drizzle a bit of olive oil on a big saucepan and add a couple of spoons of yellow paste (If it is frozen from previous batch, let it melt shortly before adding the veggies). Now, proceed by adding the vegetables, water and salt. Cook in medium heat for about 15-20 minutes (Add more water if needed, we want to keep some liquid!). Serve in bowls adding the cooked grain (rice), black pepper and finally decorate with fennel flowers or any kind of herbs (cilantro, parsley, oregano…)