Things I love to eat.
Today’s work from home lunch wasn’t really planned. I’d made an impromptu pot of bulgar wheat a few days ago, trying to flesh out some leftovers from the night before, and I wanted to use it up. I rummaged in our fridge for likely salad candidates and this is what I came up with. I used… Continue reading Bulgar wheat, carrot, cucumber, avocado, lime dressing
All that talk of Sol Food yesterday had me dreaming of black beans. I used a recipe for Cuban black beans on the website Latina Mom Meals as a reference. I tweaked the seasoning & aromatics & left out the pork bouillon. Leave out the sour cream, or sub it with a plant-based alternative, to make it vegan. We’ve… Continue reading Black beans, coriander, sour cream
Whenever I travel to California with my husband, one of our first stops is a Puerto Rican restaurant called Sol Food. They make the most incredible black beans served with rice, avocado, and your choice of either sweet or savoury plantains. I always have an enormous glass of their homemade limeade on the side. All the… Continue reading Limeade
Yesterday’s work from home lunch. I adapted this from the avocado, quinoa & broad bean salad from the Ottolenghi book Plenty. Fresh broad beans are always difficult to track down in Berlin so I subbed edamame. Adding the broccoli makes it feel more substantial, and I’ve reduced the lemon juice, garlic and cumin too. This makes… Continue reading Quinoa, broccoli, edamame, avocado, radish salad