mung dahl


This is my version of „Hemsley and Hemsley’s“ mung dahl. Before, I had eaten mung beans only as sprouts and was very pleasantly suprised by their taste. The dish not terribly pretty, but it tasted wonderful, very spicy and full of flavour. This makes one very big portion, you might have a little bit left, depending on your appetite.

125g of mung beans
400ml of water
1 leek
1 carrot
1 splash of apple cider vinegar
about a 1 cm piece of ginger
3 shallots
2 cloves of garlic
1 teaspoon of cumin
1/2 teaspoon of cardamom
zest of half a lemon
pepper, salt and chili to taste


Soak the mung beans over night covered in water. Heat the 400ml of water and cook the mung beans for about 20 minutes. In a pan, roast the spices together with the diced shallots, garlic and ginger. Add them to the mung beans as well as the vegetables. Once the mung beans are soft and the vegetables are cooked tender, add salt, pepper, chili and a splash of rice vinegar.



ginger carrots and peas with spelt

DSCN2400 (2)

This recipe was inspired by Naturally Ella’s ginger brown rice with carrots, but because I had some peas and coconut milk left, I adjusted the recipe. You may use any (pseudo)grain you like, for example brown rice as in the original recipe, quinoa or spelt. The carrots and coconut milk give the dish a subtle sweetness and the ginger, rice vinegar and soy sauce add an asian inspired twist.

for 2:
4 big carrots
2 handfuls of frozen peas
2 shallots
2 cloves of garlic
3 tablespoons of coconut milk
1 tablespoon of desiccated coconut
about a 1 cm piece of ginger
a splash of rice vinegar
a splash of soy sauce
a bit of sesame oil

100gf of spelt grains
optional: two hard boiled eggs with a bit of hot sauce


Dice the shallots and garlic, findely grate the ginger. Heat water for your prefered grain and cook according to instructions. Grate the carrots. Heat a bit of oil in a pan and sweat the garlic, shallots, ginger and desiccated coconut, then add in the peas. Add a bit water to prevent burning and cook until the peas are almost done, then add the carrots, stirring frequently. Season with rice vinegar, soy sauce, coconut milk and pepper.
Serve with eggs and your favourite hot sauce.

Creamy goat cheese quinoa with tomatoes and mushrooms


I seem to go through phases with specific ingredients – a few months ago it was pumpkin, now we have the fourth recipe in a row including quinoa. This one is inspired by an Ottolenghi recipe, I added the mushrooms and decided to switch the feta for goat cheese.

125g of quinoa
about 500ml of water
1/2 vegetable stock cube
50g of soft goat cheese
a handful of basil
250g of mushrooms
250g of cherry tomatoes
salt and pepper to taste
2 big cloves of garlic
a bit of olive oil


Thoroughly rinse the quinoa. Bring 500ml of water to a boil. Add the quinoa with the vegetable stock cube and cook on low heat for about 20-25 minutes until it forms a porridge like consistency. You might want to add a bit of water to prevent sticking . Meanwhile, slice the  garlic cloves and cut the mushrooms. Heat a bit of oil in a pan and sauté the tomatoes for about a minute, then add the mushrooms and garlic. Stir frequently and use some salt and pepper. When the vegetables have become soft, sprinkle some chopped up basil on top. Once the quinoa is ready, mix in the crumbled goat cheese and stir. Also add pepper, salt and bit of basil to the quinoa.

filling salad with rice and quinoa


I love salads but oftentimes I find them not filling enough to satisfy me for lunch. Adding (pseudo)grains to the fresh leaves gives a wonderful crunch and keeps you full. I only had precooked beetroot, which saves a lot of time, I do suppose that using freshly cooked beetroot would taste even better though (one could also try out using raw grated beetroots). This makes quite a big portion, I had a bit left for dinner.

a big handful of spinach
500g of beetroot (precooked)
60g of black rice
30g of quinoa
1 shallot
2 cloves of garlic
a bit of olive oil and balsamic vinegar as dressing
salt and pepper to taste
a sprinkle of slivered almonds and sesame seeds


Rinse the rice and cook in salted water on small heat until tender, this may take up to 40 minutes.The quinoa takes about 15 minutes to cook. Dice the shallot and cloves of garlic and sweat them in some olive oil. Cut the beetroot into bite-sized pieces. Once the rice and quinoa are ready, add everything but the spinach leaves to a salad bowl and let cool until lukewarm. Wash the spinach leaves and toss everything together, add a dash of olive oil and balsamic vinegar as well as salt and pepper. Sprinkle the alomonds and sesame seeds on top.

lemon and basil ratatouille with quinoa


This meal comes together quite quickly and the fragrant and fresh lemon and basil flavour makes me dream of summer (despite the weather outside). The vegetables aren’t cooked for too long so that they retain some of their crispness.

for 2 portions:
2 big bell peppers
1 big zucchini
1 eggplant
2 tomatoes
1 big shallot
2 cloves of garlic
1 lemon
2 tablespoons of tomato paste
a bit of olive oil
a big handful of basil
1 teaspoon of dried italian herbs
a few sprinkles of chili (if you like a bit of spice)
1/4 teaspoon of cumin
salt and pepper to taste
100 g of quinoa


Thoroughly rinse the quinoa and cook according to instructions. Meanwhile, dice the onions and garlic and cut up the zucchini, bell peppers, eggplant and tomatoes into bite sized pieces. Heat a little bit of olive oil in a pan and add onions, garlic, eggplant and bell peppers. Stir frequently. I like adding a bit of water to prevent sticking and burning without needing a lot of oil. As the zuchhini takes a little bit less time to cook, add it in a bit later. Stir in the tomato paste and the spices. Grate the zest of one lemon. Add 3/4th of it to the pan, alongside with the chopped basil. Add a squeeze of lemon juice. If you like a stronger lemon flavour, add the rest of the lemon zest. About 2 minutes before the vegetables are done, add the tomatoes. Once they have become soft, the ratatouille is finished. Serve with the quinoa.

peanut and vegetable stew

DSCN2392Yes, I know, there are cashews on my peanut stew… That what happens when you underestimate the power of a shopping list, because you think you know the ingredients off the top of your head. Well, the cashews actually also tasted really nice, but for a stronger peanut flavour, I would advise going for the traditional combination of mixing peanut butter with … peanuts!🙂

The original recipe was published on Küchenchaotin’s blog, I adapted it a bit to my liking, especially in regard to using peanut flour instead of some of the peanut butter to make it less heavy and rich. Also, the original recipe calls for brown rice, which probably tastes really nice, I just run out oft that, too. So choose whatever you like, rice, quinoa or any other (pseudo)grain.

for 2 portions
1 big  zucchini
2 carrots
2 small or 1 big shallot
3 cloves of garlic
1 handful of unsalted peanuts
1 tablespoon of peanut butter
3 heaping teaspoons of peanut flour
3 tablespoons of tomato paste
500ml vegetable broth
1/4 teaspoon of cumin
chili flakes (as much as you like)
1/4 teaspoon of ground ginger
salt & pepper to taste
a bit of oil

enough quinoa or rice, depending on your appetite (we had 50g per person)


Cook the grains according to instruction. Meanwhile, cut up the shallots, garlic cloves, carrots and zucchini. Heat a bit of oil and add shallots, garlic, carrots and the peanuts and sweat them. Once the carrots start becoming a bit tender, add zucchini. When the vegetables are still a bit undercooked, pour in hot vegetable broth. Stir in peanut butter, tomato paste, peanut flour and the spices (cumin, ginger, salt, pepper, chili flakes). The sauce should have a creamy constency. Let simmer on low heat for just a little bit more time until the vegetables are done (don’t overcock them, though). Adjust to your liking by adding more water (if the sauce is too thick) or more peanut flour (if it is too runny or doesn’t taste peanut-y enough). Sprinkle some more peanuts on top.

millet and feta stuffed peppers

IMG-20160131-WA0000(the recipe yields 10 stuffed pepper halves)
We had these stuffed peppers as a filling and relatively quick Saturday night dinner. The parsley and spices gave them a bit of an oriental touch and I love how soft and fragrent the peppers become through baking.

5 big peppers
200g of millet
200g of feta
a bunch of parsley
3-4 tablespoons of tomato paste
2 shallots
3 cloves of garlic
1/4 teaspoon of Raz el Hanout spice mixture
1/2 teaspoon of paprika
1 teaspoon of cumin
chili (depending on how hot you like it)
salt and pepper to taste
enough vegetable stock to cover the bottom of your casserole


Wash the millet and cook for 5 minutes in double the amount of water, then let sit for 10 minutes without heat and with a closed lid, until the grains have absorbed all the liquid.
Meanwhile, half the peppers and remove the seeds. Heat your oven to 200°C (390°F). Put the peppers in a casserole or a high baking tray and let them bake in the oven for 10 minutes.
For the filling, cut the shallots and garlic and sauté them until translucent. Add them to the cooked millet, as well as the tomato paste, crumbled feta, the spices and minced parsley.

Take the peppers out of the oven and fill them with the millet mixture. Pour enough vegetable stock into the casserole so that the bottom is covered. Let the stuffed peppers bake in the oven for another 8-10 minutes.

Sprinkle some sesame seeds on top and serve. Hummus on the side compliments the flavours quite well.