Monthly Archives: May 2014

When Parsley mates Banana

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Our herbs on the balcony look every day better, about 20 different green spices tempt us to try out new things again and again. On the Internet you can find tons of dessert recipes where mint, lavender or rosemary is paired up with apple crumble, strawberry mousse or lemon cake. However, last week I had some big ripe bananas and I was wondering what matches best with it…

Herbs

Google told me: Parsley!!!

Hm, parsley… I had to get used to the idea but then I gave it a try. And the result is a playful flavour driving your tasting receptors crazy.


 BANANA PARSLEY BREAD

Ingredients:
1.5 cups of all-purpose flour
0.5 cup of sugar (opional, I prefer it with the natural sweetness of the bananas)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cups of soy milk
3 ripe bananas (about 1,5 cups mashed with a hand blender)
2 tbsp vinagre
4 tbsp oil
a bunch of parsley chopped
1/2 cup of dried fruit and nuts

Preparation time: 1 hour in total

banana parsley doughPreheat oven to 180 digrees. First mix and sieve dry ingredients in a bowl, then add liquids. Put baking paper into the mould (I use a loaf pan) and pour the dough into it. For decoration I used some leftover raisins and oat flakes. It needs 40-50 minutes to bake. You can make the toothpick-check to see if it’s ready.

This is how mine turned out:

banana parsley bread

 

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Mexican Gourmand Quinoa Salad

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Paris Supermarket PurchaseOn our trips we always go through street markets and supermarkets looking for some inspiration for future recipes. This time we found a great mix of red&white quinoa and bulgur in our neighbourhood’s Simply Market in Paris. Both are rather rich in fiber, minerals and calcium, thus, a must in every vegetarian diet.

We happily bought one package and managed to take it back home, even though the giant Sikh security guard at the airport was examining it carefully. In Munich the mix was challenging us to turn it into something more interesting than a simple garnish. I really like Salsa Mexicana, or Pico de Gallo (=Peak of the Rooster=), as we call it in Mexico.  This salad, the main inspiration for today’s recipe, is a mixture of  diced tomatoes, onions, coriander and lemon juice.


MEXICAN QUINOA SALAD

Ingredients (4-6 portions)

  • 1 cup of Quinoa Gourmand mix (60% bulgur, 40% red and white quinoa)
  • 2 cups water
  • 1 tbsp of salt
  • 5-6 medium sized tomatoes
  • 1 big onion
  • 4 tbsp of fresh coriander (chopped)
  • 4 tbsp of fresh parsley (chopped)
  • 4 tbsp olive oil
  • 1 lime
  • 1 clove of garlic
    To convert measurements, check Cups&Spoons.

Preparation time: 20 minutes

Bring water to boil, add salt and then the quinoa mix. Cook it for about 15 minutes or until water evaporates completely. Dice the onion and tomatoes and chop the fresh herbs. Let the quinoa cool down before mixing it with the rest of the ingredients, you wouldn’t want it to become pulpy. Adjust salt if necessary.

Mexican Quinoa Salad

We usually eat it with roasted cheese, tofu or seitan. Bon appétit!

Coco-Curry French fries

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Before going to Paris we listed a couple of vegetarian/vegan places to visit. As you can imagine, we did not get a chance to have a look at all of them. We were perfectly happy with the baguette, fromage, galette and crêpe the city offered.

Savours Végét'Halles

 

On our touristic day we went to Saveurs Végét’Halles was the closest to our hunger. Staff was moderately nice and the food was also anything but remarkable. We had a Burger Végét’halles and a daily menu, consisting of a regular vegetable soup, a quiche with lentils if I remember well and some chocolate-banan cake. All were okay but for this price we expected something bit more special.

 

 

Just a few hours before we headed back, lost in the quest for the Jeff Aerosol graffiti of a Bharatanatyam dancer (<3) , suburbs of Paris, we checked out another place nearby: My Kitch’n. Google gave me very little information on it but I liked the idea of it being in the middle of a vegetable market, the Marchè Couvert des Batignolles. Actually it turned out to be on the opposite of the butcher’s stand. How ironic! The place was really small, all that 8 sqm can fit are two desks for school children, a fridge and a fire place with two pans.

My Kitch'n P1100859

We turned up at an early hour, thus, were not very hungry. From the very limited 3-4 item menu we picked a lentil burger. Good choice not to have more, as it totally lacked any flavour! We quickly feeded ourselves and left. The owner is a very nice Scandinavian girl, who will open her next “chiringito” in Tulum. The world is so small!

Apart from the tasteless food this cafè gave us two important souvenirs: the confidence that one can open the place with very little resources + the idea of pimping up Pommes frites with coconut and curry. (Too bad it was not fresh and cold.)


 

COCO-CURRY FRENCH FRIES

Ingredients:
1 kg of potatoes
2 tbsp of coconut oil
2 tbsp of flaked coconut
1 tbsp of bread crumbs (it will make your chips more crispy)
2-3 tsp curry powder
salt according to taste
To convert measurements, check Cups&Spoons.

Preparation time: 10 minutes to peel and cut, 30 minutes baking

Coco-curry Pommes frites

Peel the potatoes and cut it in french fries style. Mix ingredients in a big bowl. I don’t know about you, but we prefer to bake chips in the oven instead of deep frying it. The result will be equally crispy but a bit less greasy. So we bake potatoes in the oven at 190 degrees for about 30 minutes.

It combines perfectly with our Vegannaise dip, and accompanied by a nice salad you have a quick summer dinner. Our guests love it! :)

We are in Paris

 

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