Category Archives: Vegetables

Greek Salad Bowl with Tempeh

With summer on it’s way and plenty of seasonal veggies available, salads become more than just a green side dish. A complete meal that is nutritious and delicious, a colorful, bountiful platter full of goodness. This Greek salad bowl with Tempeh is a complete meal, with fresh grilled veggies, quinoa, feta, lettuce, cherry tomatoes, tempeh and more. And an amazing Lemony garlic Dressing with lots of fresh herbs to drizzle over the top. Basically a Greek Super Salad.

We eat this Salad for lunch or dinner as a complete meal since It’s really filling and delicious. You can serve this Greek Salad with some grilled Pita bread or even French bread. It also keeps quite well for a few hours, so you can put it in a Tupperware and take it along on a Picknick.
There’s a little prep involved but not more that you would usually have for dinner. This is after all a complete meal. Perfect for Spring and Summer.


Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 4



INGREDIENTS:
• 1 cup dry quinoa
• 1 eggplant, cut into cubes
• 2 red peppers, cut into cubes
• 2 tablespoons olive oil
• 1 cloves garlic, minced
• 1 tsp. dried thyme or a few sprig of fresh thyme
• salt and freshly ground black pepper
• 1 cup cubed cooked (left-over) Tempeh*
• Salad leafs of all kinds and as much as you want
• 1 cup cherry tomatoes, yellow and red
• 1 large carrot, peeled and grated
• 1 large cucumber, peeled and cubed
• 2 red onions, peeled and sliced*
• 1/2 cup pitted Kalamata black olives
• 4 ounces Greek Feta cheese torn into pieces
• 2 tablespoons chopped fresh herbs like parsley, chives, basil
LEMON FOR SERVING
• Soak the red onions in lemon juice for about 15 minutes so they loose their sharpness if you prefer.

DRESSING:

  • 1 juice of one Lemon
  • 1 tsp. mustard
  • 1 tsp. honey
  • 1/2 cup (Greek) extra virgin Olive oil,
  • 1 small Garlic clove minced or grated
  • 1 tbsp. fresh Basil, chopped
  • 1 tbsp. fresh Dill, chopped
  • 1 tbsp. fresh Parsley
  • 1/2 tsp. Onion powder
  • 1 tsp. Oregano, dried
  • salt and freshly ground black pepper, to taste

*If you don’t like tempeh sub for canned tuna or cooked chicken or even hard boiled eggs.

DIRECTIONS:
To make the Dressing, whisk together the vinegar, lemon juice, honey and mustard. Whisk in the olive oil. Add the remaining seasoning and garlic. Taste and adjust salt and pepper if necessary, set aside. 
Preheat oven to 220° C/425° F.
Cook Quinoa according to package instructions; set aside.
Place eggplant and pepper in a single layer onto the prepared baking sheet. Add olive oil and thyme, season with salt and pepper. Gently toss to combine.
Place into oven and bake for 20 minutes, or until tender. Give it a stir around once during cooking.
Place a bed of lettuce leafs in each bowl.
Divide the quinoa over each bowl, Top with eggplant, tomatoes, cucumbers, red peppers, olives, your choice of protein (tempeh, tuna, chicken). Place the Feta in the middle of the salad and top with some more red onion.
Sprinkle with fresh herbs and lemon wedges. Pour over the dressing and serve immediately. If you want to take the salad with you, put the dressing in a jar and pour over just before serving. 
ENJOY!

Easy Unicorn Sushi

How pretty are these Unicorn Sushi? All these beautiful pastel colors are made using only pure natural vegetable and fruit powders. It’s so much fun to make too!
The first thing you do is make the Sushi rice, then divide into smaller portions to color as your heart desires. In this recipe I have only used two colors to keep things “easy”, but you can go all out and use as many colors as you like.

The colors you can use are;

• Beet powder for red
• Turmeric for yellow
• Spirulina for green and blue
• Pitaya for pink
• Poppy seeds for an adorable speckled sushi.
• Pitaya plus blue spirulina = lilac/purple
• Beet plus Turmeric = orange
• Charcoal for grey or back

I like to add very finely grated fresh beet so the colors bleed into each other creating more depth. But you can let your imagination run free.
What I do recommend is that you blend the powders with some water first before mixing it in with the sushi rice. Add a few drops of lemon juice for brightness.

cooking time 20 minutes
prep time 20 minutes
serves 4

INGREDIENTS:

• 2 cups Sushi Rice
• 2 tbsp. rice vinegar
• 1 tsp. Salt
• 2 tbsp. Sugar
• 2 medium Carrots grated
• 1 Cucumber
• 1 avocado
• 1 small beet grated
• 2 medium cans of tuna drained, 2 x 5 oz. (120 gr)/ sub with Tofu for vegans.
• 4-5 tbsp. Mayonnaise
• 8 Nori sheets
• 1 tsp. Spirulina, use more as desired
• 1 tsp. Beet powder, use more as desires

a squeeze of lemon juice for brightening up the colors

METHOD:

1. Start by cooking the sushi rice according to the package instructions.
2. Mix the sushi vinegar, sugar and salt, stir to dissolve.
3. Mix through the cooked warm rice.
4. Let cool completely.
5. Mix your powder of choice with a few drops of water in a small bowl.
6. Divide rice in two and color each one with the powder blends.
7. Add more powder depending on how intense you want the color.
8. Peel the cucumber and cut into long strips, discarding the seeds.
9. Peel the avocado and cut into strips.
10. Mix the tuna with the mayonnaise and set aside. Leave out for vegans or sub with tofu.
11. Place a sheet of Nori on a bamboo rolling mat.
12. Place a few tablespoons of blue rice on the Nori sheet and then some pink rice.
13. Place the filling of choice over the length of the rice.
14. Roll up tight, brush the outer edge of the Nori sheet with a tiny bit of water to seal the roll.
15. Place the finished rolls on a plate covered with cling film until ready to use.
16. When ready to serve, cut the sushi rolls into slices with a very sharp knife and place on a platter or board.
17. Serve with wasabi and soy sauce.

Enjoy!

Salmon, Asparagus and baby Spinach White Pizza

If you want to take Pizza Night to the next level, than stay with me. With this Smoked Salmon and Asparagus Pizza you going to treat yourself to a gourmet dinner.
On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella suffice for this outrageously delicious Pizza. The Pizza base is made with half whole grain spelt flour giving it more bite and nuttiness.

Makes: 2 large Pizzas, or 4 small ones

INGREDIENTS DOUGH:

• 1 C. white Spelt flour
• 3/4 C. whole Spelt flour
• 1 tsp. Active dry yeast
• 1/2 tsp. sugar
• 2 tsp. Olive oil
• 1/2 tsp. Salt
• 3/4 C. lukewarm water

Or you can use one of the Freezer Pizza Bases

INGREDIENTS TOPPING:

• 1/2 C. Crème Fraîche
• 1 small ball Mozzarella
• A large handful thin green Asparagus (fresh or frozen, see note)
• 2 cloves of garlic, peeled and grated
• 2 tbsp. Fresh Oregano leafs
• 1 C. baby spinach
• 4 oz. (Organic) smoked Salmon
• 1 tsp. dry chili flakes

If you prefer a meatier Pizza, why not try  Shawarma Roasted Red Pepper Pizza or Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

And for low carb lovers the Broccoli Pizza

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Add a little more flour if it seems too wet. Using your hands, on a floured surface, form the dough into a ball. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about an hour or until doubled in bulk.
Meanwhile fry the asparagus (fresh or frozen) in a hot pan with a tiny bit of olive oil, season with salt and pepper just to color them a bit, depending on the size cook until just tender making sure to not over-cook. Set aside.


Preheat the oven to 230° C / 450° F position the baking tray upside down in the middle of the oven, this will make sliding the pizza in so much easier. Or if you have a pizza stone place it on a rack in the middle of the oven.
Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.


Spread a generous amount of Crème Fraîche over the bottom, the one clove of garlic grated over each pizza (or finely chopped), spread out over the Crème Fraîche. Sprinkle with fresh Oregano and baby spinach.
Then top with Mozzarella, Asparagus and chili flakes.
Transfer the pizza by lifting the parchment paper onto a large cutting board or use a pizza peel if you have one and slide it on to the hot baking tray/pizza stone with the parchment paper still underneath.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.
Best served with White Wine or ice cold Beer.

Enjoy!

If you make this Salmon, Asparagus and baby Spinach White Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Chicken and Corn Soup with crispy Bacon

We are so ready for soup season, this delicious chunky chicken and  corn soup is one of our favourites. It’s hearty, filling, comforting and loaded with veggies and lots of corn. Topped with some crumbled crispy bacon and served with crusty French bread, what’s not to love. It’s the perfect soup for this time of year using summer corn but also comforting enough for Fall.

Prep time : 10 minutes

Cooking time: 30 minutes

Serves : 6

INGREDIENTS:

  • ¼ cup olive oil
  • 1 medium onion, peeled and chopped fine
  • 1 red bell pepper, cleaned and cut into dice (reserve some for serving)
  • 1 large carrot, cut into dice
  • 1 celery stick, chopped
  • 1 leek, rinsed clean and sliced
  • 2 garlic cloves, peeled and grated
  • ¼ cup flour
  • 6 cups chicken stock
  • 2 stock cubes
  • 2  cups cooked and shredded chicken
  • 1 ½  cup corn kernels, drained (reserve some for serving)
  • 1 cup double cream
  • 8 rashers bacon, cooked crisp and drained on kitchen paper
  • Handful of chopped parsley to serve

INSTRUCTIONS:

Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium heat until translucent. Add the garlic and cook for another minute.

Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.

Add 2 stock cubes, crumbled up and stir until dissolved.

Add the chicken and corn  and continue to cook until veggies are tender, about 15 minutes.  Finally add the cream and leave to simmer until the soup is piping hot.

To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.

Enjoy!

Myra