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.

kidney bean spread



1 can of kidneybeans
2 shallots
2 cloves of garlic
2-3 tablespoons of tomato paste
1/4th teaspoon of cumin
1/2 teaspoon of curry powder
1 teaspoon of dried italian herbs (such as basil, thyme, rosemary)
1 tablespoon of olive oil
pepper and salt to taste
a dash of water

optional: a teaspoon of nutritional yeast


Dice the shallots and garlic cloves and sweat in a pan with a little bit of olive oil until translucent. Drain the kidney beans and add them to the pan, stirring frequently. Add the tomato paste, then take the pan from the stove and add the herbs and spices. Let cool for a bit and spoon in a food processor, you may add the nutritional yeast here. Mix until the spread has  a homogenous consistency.

coffee energy balls with buckwheat and coconut

DSCN2385 (2)

I saw a similar recipe a while ago, wrote the ingredients down and now can’t find the blogpost anymore- so sorry for not giving credits! I changed it a little as I was running low on cocoa so I decided to make them coffee flavoured instead – perfect for getting out of that little afternoon energy slump! They also freeze well.

1 cup of coconut shredded coconut
1 cup of sprouted buckwheat
1 teaspoon of cocoa powder (I would advise to add more to get them really chocolatey)
about 1/4-1/2 teaspoon of instant coffee, no added sugar (a little goes a long way)
a dash of maple sirup, amount depends on your preference for sweetness
pinch of vanilla powder
1/2 teaspoon of cinnamon
a pinch of salt
optional: a few cocao nibs


sprout the buckwheat for about a day (for example in a sprouting jar), until a little sprout is visible. Mix together all the ingredients but the maple sirup and pulse in the food processor until it has a crumbly consistency. Add the maple sirup (a little bit at first, add in more until it has the right sweetness for you). At this point of course feel free to add more coffee, vanilla, cinnamon. Roll the „dough“ into little balls and keep them in the fridge.

vegetarian borscht soup

DSCN2375Long time no see! I intended to get in touch again earlier but for some reason the kitchen gods were not in my favour and I had some cooking failures over the holidays. Well, that’s the price of trying out new recipes! Hopefully you had relaxing Christmas holidays and wonderful New Year’s Eve celebrations. Soon I’m going back to my tiny fox-borrow-sized kitchen at my University town, so I took advantage of my parents‘ roomier space (and this time succesfully!) .

So Borscht is a beetroot and potato soup, which seems to be very popular in eastern Europe, especially Poland, Russia, Ukraine and White Russia (thanks Wikipedia!). I must admit that I have never tried original borscht so I can’t garantuee its authentity. I found the recipe in a free magazine (Schrot und Korn) at a local wholefood shop and it made for a nice warming dinner (with an amazing colour!).

For 4-5 persons
800g beetroot
500g hard boiling potatoes
1 leek
600g white cabbage
1 bay leave
1-2 tablespoons caraway
1,5 litres vegetable stock
1 bunch of dill
a piece of fresh horseradish
a little oil for the pan
100g Saure Sahne/ sour cream* (the original recipe calls for 200g)

salt and pepper to taste, a splash of white vinegar or cider vinegar


Peel the beetroot and potatoes and cut them into bite-sized pieces. Wash the leek, cut it up lenghtwise and then into then into ringlets. Cut the white cabbage into little pieces.

Heat a little bit of ol in a big pot and sweat the beetroot, potatoes, leek and cabbage for about 5 minutes. Add the bay leave, caraway and vegetable stock and let simmer for 20-30 minutes with a closed lid.

Chop the dill, findely grate the horseradish. When the vegetables are ready, add sour cream, 2/3 of the dill and horseradisch, as well as salt, pepper and vinegar. Fill into bowls and sprinkle remaining dill and horseradisch on top. Enjoy!

*I wrote about Saure Sahne/ sour cream in this recipe