Travel with me through different cuisines.
Miso glazed eggplant or Nasu Dengaku is a popular dish in Japan, especially in the middle of the summer (it’s a peak season for eggplants). This dish is usually made with well known American eggplant, because it has a lot of “meat” that works wonderfully with intense sauce.
I fell in love with this dish from the first bite. It has intense umami flavour with sweetness – exactly what I like. And the best part – it’s super easy to make :).
Food with miso glaze is amazing. I love its flavor, how great miso works with vegetables, meat or fish. Today’s recipe is really fast and easy to make. What I like the most is that after preparation you don’t need to clean millions of dishes :).
Another simple and great homemade recipe. Simple ingredients and just a few steps to make an amazing meal. I love to serve it with mashed potatoes, for me it’s the best duet :). If you want a vegan version – don’t add smoked sausage.
Another great and really simple recipe. This week is Lithuanian week so another dish that I decided to make is Lithuanian baked curd cheese. I am sure you can use any cheese you like: brinza, feta, halloumi (however baking time should be different depending on the cheese type).
This baked cheese is great in the salads, sandwiches or you can eat it plain.
My favorite Lithuanian dish. It literally translates to “cold borscht”, but it tastes nothing like borscht :).
I love the taste, vibrant colour and how easy it is to make it. It’s perfect for summer, but I eat it all year round. Pink colour comes from beetroots and kefir duet. Very simple, you don’t need to cook it and can be done in less than 10 min.
Di san xian (or Chinese sauteed eggplant, potatoes and bell peppers) is a very easy to make dish. Simple ingredients, gluten free ( if soy that you use is gluten free) and vegan food that is perfect for weeknight dinner.
First Chinese recipe this week – orange chicken. I believe – this turned out perfect. Orange juice sweetness and tanginess works perfect with soy sauce and orange zest adds the last potėpius. Quick with simple ingredients dish that gained huge popularity along many countries.
I used to hate chickpeas, but little by little they are earning place in my heart (as I already told you in some previous blog post).
This recipe is super quick if you have stored-bought harissa. If you don’t have harissa, you can make paste yourself (as I did)! Paste can be stored in a fridge for ~month and, if you like spicy food, you will use it way quicker :).
Harissa and chickpeas duet turned out to be AMAZING. You can eat it as a snack or as a main dish with some salad and couscous.
Simple and quick salad that works great as a side dish with any food. Recipe is for ~ 4 portions (if you are eating salad as a side dish).
Bakoula is Moroccan salad made with mallow. Before making this salad I never heard of this plant before :). Bakoula is usually served as a side dish next to grilled foods, stew or tagines. I found many bakoula recipes with spinach and kale and decided to try to do my version of it.
It’s healthy, easy to make and delicious! It was my first time trying to eat kale and I’m sure – it’s not the last.