Blog :: Ramblings of a health nut

Eat Food.

Posted on 31 May 2013 by maisha (posted in: blogs)

Michael Pollen says it all:

Looking at my meals, they pretty much live up to that. Although I'm going through life now as a self-proclaimed flexitarian (meaning that every now and then I eat meat), plants show up in all my meals. E once said to me: "The amount of plants you eat, I'm surprised you haven't turned into one yet!"
Looking at the meal depicted in the photo above he said: "I see you're eating plants. With plants. Oh and a side of plants." Well I suppose steamed broccoli, roasted juice pulp & tofu balls, veggie patties, and a roasted asparagus and mushroom soup could be considered overkill... but what can I say? I love plants.
Friday's I go to the Turkish market stall practically outside our front door and fight the Turkish women for bundles of fresh mint, coriander, parsley, and whatever is in season. I usually end up buying way more than initially intended, but I've never crossed the 5 euro line. Yes, my Turkish stall is THAT cheap. Then when I get back home I fire up my oven:

Peel and roast. Some things I don't even bother peeling anymore: onions, garlic, and beets I roast with skin and all. I love veggies raw and I love veggies roasted. Roasted veggies usually end up in my soups and sauces. Or in these beauties:

These sunny amaranth patties are made from roasted sweet potato, roasted fresh corn, tofu, fresh herbs, spring onion, and a little chickpea flour to bind them. For the recipe scroll down to the bottom of this post!
Another recurring phenomenon in my household are these juice pulp balls.

I used to make juice pulp crisps, but one day I decided to make "falafel" balls: throw together pulp left after juicing 4 small beets, 4 carrots, 2 apples, 1 large tomato, 1 red bell pepper, 1 red onion, 2 cloves of garlic, and 3-4 cups of spinach, with a 200 g block of crumbled tofu, and a small jar of tomato salsa (and any seasonings you like). Shape into balls and bake in a preheated oven at 200 C for 25 minutes. Simple. Satisfying. Awesome in combination with avocado.

It's not all plants. If there's one thing I love more than plants, it's carbs. And I'm always eating plenty of those. One day I ran into a thick semolina pancake on the market, a Moroccan harcha, and it was love at first bite. So I went home and made them.

It's basically a mix of coarse semolina flour, ghee, and warm milk, with a touch of honey. They are divine <3 Maybe one day I'll turn into a carb. That'd be awesome ;-)

Sunny Amaranth Veggie Patties (makes 9 burger bun sized patties)

Nutritional info per burger:


Ingredients


  • 260 g roasted sweet potato, mashed
  • 230 g uncooked amaranth, cooked according to package instructions (in 480 mL/2 cups of water until all water is absorbed)
  • 200 g block of firm tofu, crumbled
  • corn from 2 ears of freshly roasted corn
  • 4 spring onions, finely sliced
  • 6 sprigs each of parsley and coriander, finely chopped
  • freshly ground black pepper and any seasonings to taste (suggestions: smoked paprika powder, cumin, cinnamon)
  • 1 egg (you can omit this, I just added it because I was cleaning out the pantry)
  • 70 g chickpea flour



Method
Mix everything together. Taste. Adjust if needed by adding extra spices/herbs/seasonings. Shape into patties and bake in a preheated oven at 200 C for 25 minutes. Let cool down completely before transferring from baking tray.
You can also bake these in a pan, but be very careful when flipping! This way they'll be crisp on the outside, and chewy on the inside. In the oven they'll turn out drier. Either way they taste great!

 

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