On my first visit to Istanbul recently, I saw so many different and delicious ways eggplant can be prepared, it was amazing and inspiring. In this dish I combined some of the flavors of Turkey to create a quick, easy, and vegetarian dish you can enjoy by itself or with grilled lamb or meat. My husband is a big fan of eggplant, and I have to admit, I’m turning into almost as big of a fan as he is.
Here I combined chestnut and parsnip to create a rich, slightly sweet, and super creamy flavor. With truffle foam as a topping, you can create a soup for any celebration dinner, like Easter, which is around the corner. Chestnut is typical for autumn or winter, but it’s available all year around. So why not eat it throughout the year? I love the taste very much and wanted to share this soup with you now in time for Easter. Maybe you want to integrate it into your Easter menu.
The creamy vanilla taste of panna cotta combined with fruity citrus flavors of passion fruit and physalis coulis is a fantastic combination, especially if you prefer desserts that aren’t too sweet. After many attempts to create a perfectly creamy panna cotta using agar agar, I finally managed to get it right. Using agar agar instead of the commonly used gelatin makes this dessert perfect for every vegetarian. Agar agar is derived from algae, whereas gelatin is typically derived from animal products.
In this smoothie I combined fresh pineapple with coconut water and shredded unsweetened coconut to create a fresh summer flavor. We drink smoothies almost every morning because it is a delicious opportunity to add your daily amount of vitamins, proteins, and omega 3 to your diet. Did you know, only 150 g (~ 1 cup) of fresh pineapple will provide over 100% of your recommended daily Vitamin C intake?
This soup is a delicious vegan winter warming soup to beat the last couple of cold days. It may also help you avoid catching a cold because of the antioxidant and anti-inflammatory effects of ginger, broccoli, and the spicy red curry paste. It’s officially spring now, but the winter got us back here in Luxembourg during the last couple of days, which inspired me to work on this recipe. I’m using soba noodles, which are made from the finest organic wheat and buckwheat flour, so this soup is not carb-free, but has some amount of very good carbs.
