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 :).
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.
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.
Another amazing eggplant dish is zaalouk – Moroccan salad (to my eyes it is an amazing dip:) ). It will work great in Moroccan bowls, with pita bread or tortillas, with other salads, couscous or just chips! I served it along with carrot salad, bakoula (both will be posted in following days), pita and grilled halloumi.
Falafel is another great food that you can serve however you like: in pita bread, tortilla, in bowls with some couscous and salad, with fries and tahini sauce, etc. Just free your imagination and I am sure you will get a great dish.
Falafels are deep fried fritters made of chickpeas or fava beans, however I usually bake them in my oven. This way it’s healthier and better for my stomach :). I love to serve it with some hummus/tahini sauce, fries and salad!
Today’s recipe is dubu-jorim (spicy braised tofu). Quick dish, you need simple ingredients to prepare it and the best part is that you can eat it hot or cold, it doesn’t matter. Dubu-jorim is usually in Korean lunchbox (dosirak) because it stays fresh and tasty until lunchtime and it tastes just great.
Mie goreng, also known as mee goreng or bakmi goreng, Indonesian stir-fry noodle dish. While travelling through Indonesia you can easily found it in any street market, sold by food vendors. I can’t travel right now so the only option to taste these noodles is to cook it myself.
What I like the most about this dish is how flavorful and easy to make it is and the best part – you can play with different ingredients.
This time for mie goreng I used chicken and eggs, but for the vegan version exclude them, also oyster sauce can be substituted with hoisin.
Gado gado (literally translates to “mix-mix”) – delicious indonesian salad. In this dish you can use different veggies, what you have in your fridge. The main star is peanut sauce, it transforms salad to a very fulfilling meal. These salads have very different textures that just work perfectly together: softness of eggs and boiled potatoes, crunchiness of tofu and prawn crackers, juiciness of fresh veggies and sauce creaminess.
For the vegan version don’t use eggs and replace prawns crackers with thin rice crackers. You can change ingredients, however, I think potatoes and tofu or tempeh are essential.