The season for blood oranges sure is sweet, but sadly short. Don't worry though, I'm sure this simple roasted dish works just fine with regular oranges! I honestly don't know what to call this, calling it a salad feels like lying. It's roasted stuff. It's delicious. Let's just roll with that.Read More
All aboard the salad boat!!
I am typically inspired by Asian cuisine with a twist, but even more so lately for some reason. I love this kind of food because it's super flavourful without being overly heavy. And I promise you - this will be a simple one!Read More
Oh woman, this recipe has been waiting in my back pocket for weeks now.
I've made these quinoa balls a couple of times now, with both pistachios and peanuts. We don't save oil when frying the quinoa balls, so to serve with: some veggies, rice noodles, pink grapefruit and wasabi vinaigrette!Read More
This warm, "mixed Asian cuisine" -inspired salad is a perfect lunch or a great, lighter dinner. It's nutritious and filling, but not at all heavy. The tamarind salad dressing is the trick here, though!Read More
Soup or salad? That was the question that reminded me of this beautiful dish. Ceviche istraditionally made with fish, but don't think any less of this vegan-friendly alternative! The soft avocado and the sweetness of the corn balance out the acidity of all the citrus juice. The ceviche is delicious as it is, but serve it with warm bread and you'll hit the spot.Read More
It's time for spring cabbage again! I had some trouble translating this, because the kind we get in Finland is not like the 'spring greens', but more resembles the regular white cabbage. I like spring cabbage because it's softer and therefor easier to handle, but this recipe is a very simple variation of traditional cabbage rolls so you can just as well use white cabbage.Read More