Happy new year! It’s been ages since I wrote a new blog post because I’ve been busy with many things. I finally had time to make a new recipe, and it was a delicious salad.
I’m a vegetarian, which means I don’t eat meat but dairy products, though I’m trying to cut the amount I consume. I often try vegan substitutes for cheese and yoghurt (I don’t drink milk anyway). After many trials, I now have a favourite vegan cheese: Violife Greek White.
I’ve been away for a while: I got on a plane after 2.5 years and visited my family. I also decided to be away from the internet as much as possible. I only posted random stuff on Facebook and Instagram. Now I’m back on the blog as the holiday still continues. And here is the first recipe after the break.
I love pasta, but try not to eat too much to keep me from a carb bombarding (I can really overeat pasta!). So this is a good way to eat pasta. There are a lot of other things in it, and you can still get a bit of pasta to overcome the craving.
Here is an easy spread recipe that will add bright colours to your table! It’s effortless, and the only thing that takes a little bit of time is the roasting of beetroots and garlic.
A few weeks ago, we had a lovely raki and mezze night with my boyfriend and two of my closest friends. Raki is the national drink of Turkey, and it is my favourite alcoholic beverage. But I don’t love just the taste of it; I love the whole “socialisation, eating long and drinking long with people you love” aspects of it. And of course, the mezze that comes together with it is equally important!
Millet is an interesting grain. It is one of the oldest cultivated grains in the world, and it is naturally gluten-free, but not many of my friends who are following a gluten-free diet like it. I started trying it in different recipes only recently, and I quite like it.
I like the beet family. They are tasty and nutritious. But the biggest reason why I love them, and I use them in recipes, is the wide variety of colours they bring! Just like this colourful salad!
Wow, how truly creative I am… Put almost all the ingredients in the title. Splendid writing, Asli!
Here is an excellent lunch menu recipe for you. You can add a light salad to this if you like, and you will be ready to go! I love making bean or vegetable balls. They are some of the best lunch or dinner dishes for a vegetarian. They are filling enough themselves, but in this menu recipe, I also wanted to add one of my favourite rice pilaf dishes, the one with coconut milk. I got the inspiration from two different recipes to make these balls and rice pilaf, but I put my own twists. I used couscous with black beans because I like the texture of couscous in this kind of balls. The gluten-free alternative for couscous can be quinoa or a mixture of almond flour and breadcrumbs. Of course, all these substitutions will result in different textures and tastes themselves. I used parmesan in the black bean balls, but if you want to make it vegan, you can substitute parmesan with grated vegan cheese. I made them once this way, and they were …
Did I ever tell you how much I love cooking?
Exploring post-growth economies, work and livelihoods
Some online co-ordinates for Eeva Berglund
Inspiring People Through Food
reading and writing the Rust Belt with Rebecca Moon Ruark
A FOOD BLOG BY KIMMY RIPLEY - Eat The Rainbow & Save Room For Dessert
Reviews of fiction-based & holiday cookbooks
Exploring Social and Cultural Trends
Healthy, Gourmet, Organic Food
A Suffolk Aga Saga
Australia to Finland... from start to Finnish
My Dear Kitchen in Helsinki 