Veggies on the counter

Farmers’ Market Salad with Apricot-Cumin Dressing

Posted in salads, side dishes by veggies on the counter on March 11, 2015

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It’s that time of the year when the weather is getting warmer and I start craving raw and cold salads again. This week, at the farmers’ market, I brought home lots of kohlrabi and turnips with the main intention to eat them raw (which is how I like them better anyway).

I know that a lot of people aren’t particularly excited about turnips, and even though I used to share the same opinion, I’ve been rediscovering this vegetable and absolutely loving its versatility. I’ve been enjoying thinly sliced turnips with just a dash of salt and black pepper as a light snack these days – there’s something about its light and yet slightly bitter flavour that I really love.

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Anyway, this salad is pretty much like a coleslaw, with lots of crispiness and different textures. I felt I needed to balance that with a smooth dressing, and that’s how I ended up making an apricot-based one. I was really pleased with how it turned out – it’s sweet and tangy at the same time, with just a hint of cumin to make it more complex and intense.

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Farmers’ Market Salad with Apricot-Cumin Dressing

Serves 4

For the salad:

220 g /5 medium sized carrots, grated

140 g /1 large kohlrabi, thinly sliced

120 g /1 large turnip, thinly sliced

200 g /1 large orange, sliced into half-moons

15 g / half a bunch of parsley, finely chopped

15 g / half a bunch of coriander, finely chopped

60 g /1/2 cup pistachios, coarsely chopped, toasted and lightly salted

For the apricot-cumin dressing:

65 g /6 dried unsulphured apricots, roughly chopped

6 Tablespoons olive oil

6 Tablespoons lemon juice

3 Tablespoons water

1 ¼ teaspoons cumin seeds, toasted and ground in a mortar and pestle

¼ teaspoon sea salt

black pepper to taste

Combine all the ingredients for the salad in a large bowl.

Put the apricots in a small bowl. Pour 1 cup of boiling water over them, cover the bowl, and let stand for at least 10 minutes, or until the apricots are very soft.

In a blender, combine the drained apricots with all the other ingredients for the dressing. Blend until you get a very smooth mixture.

Pour the dressing over the salad (you might not need all of it, use just enough to coat the vegetables), mix with a wooden spoon or with your hands and serve immediately.

Millet Breakfast Bowl

Posted in breakfast & brunch by veggies on the counter on December 8, 2013

millet bowl

Even though I have a few favourite foods and I’m, at times, fixated over some specific ingredients (this time around, pomegranates is what I’m obsessed with), I pretty much like to vary what I eat. I do not usually plan what I’m going to have; I’d rather go to the market and, based on what I find and seems to be the freshest produce, I make my own choices.

However, this “go with the flow” attitude doesn’t apply to breakfast. For breakfast, I almost always have oatmeal porridge with raw cacao and a sliced banana. When I say “almost always” I actually mean I’ve been having this very same breakfast, everyday, for almost 3 months in a row. Coming from a person who’s pretty curious when it comes to try plant-based foods and ingredients, this is a bit embarrassing. However, having acknowledged that, I’ve been trying to be a bit less predictive when it comes to breakfast fares. This millet bowl, even though sharing the same spirit as my dearest oatmeal porridge (creaminess, warmth…), is a totally different thing. Its flavour profile reminds me, somehow, of Halva, the greek dessert, because of the nuts and dried fruits. It’s sweet, creamy, comforting… and pretty much everything I crave in the cold autumn mornings.

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I already have a couple more ideas for different breakfasts on my mind and, as this blog is lacking breakfast foods, I’m eager to share a couple more with you in the meantime. I’ll also come back soon with a few Christmas-inspired recipes. (;

Millet Breakfast Bowl

 (serves 4 to 6)

200 g  / 1 cup millet

1 tablespoon olive oil

45 g / ¼ cup dried apricots, chopped

35 g / ¼ cup golden raisins

1 big handful /35 g walnuts , finely chopped

1 strip of lemon or orange rind

500 ml / 2 cups unsweetened almond milk

125 ml / ½ cup water

80 ml / 1/3 cup brown rice syrup

½ teaspoon cinnamon

1/8 teaspoon salt

In a medium sized pot, over medium heat, heat the olive oil. Add the millet and fry it in the oil, stirring constantly, until golden brown (about 3-4 minutes).

Add the cinnamon, lemon or orange rind and salt to the millet, followed by the almond milk and water. Bring the mixture to a boil, and once boiling, decrease the heat to medium-low. At this point, add the brown rice syrup, apricots, golden raisins and walnuts and give everything a good stir. Cook over low heat for 20-25 minutes. It’s ready as soon as the mixture is soft and creamy.

Serve and eat while warm, with an extra drizzle of brown rice syrup, a few more walnuts and some pomegranate seeds.