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Buddha Bowl with Sautéed Mushrooms
November 28, 2020

Buddha Bowl with Sautéed Mushrooms

This Buddha Bowl with Sautéed Mushrooms is great for emptying the fridge, and I love the colourfulness it brings to the table. The sautéed mushrooms add such a lovely flavour to the bowl, and go well crunchy cabbage and carrot. More yummy salads: Tomato Ramson …

Christmas Spice Banana Bread with Tahini Swirl
November 23, 2020

Christmas Spice Banana Bread with Tahini Swirl

This is probably the best banana bread recipe in a Christmas spice version with a tahini swirl on top. It has taken me quite a while to develop the perfect combination of a moist and fluffy banana bread, and I cannot wait for you to …

Vegan Spaghetti Bolognese – “Beanese”
November 5, 2020

Vegan Spaghetti Bolognese – “Beanese”

Try this warm and hearty vegan spaghetti bolognese for an easy and filling dinner. This recipe only gets better the day after making it, so make sure to double the ingrediens and have leftovers.

Another warm and hearty dinner recipe:

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Vegan Spaghetti Bolognese – “Beanese”

Warm and hearty vegan bolognese which is easy to cook and leftovers are great for lunch.
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Servings: 2 persons
Author: Luna Linnemann

Ingredients

Bolognese – "Beanese" sauce

  • 3 onions
  • 2 garlic cloves
  • ½ chili (depends on strength)
  • 3 tbsp tomato paste
  • 100 g firm tofu
  • 4 medium tomatoes
  • 10 black olives
  • ½ celery stem
  • 1 dl water *
  • 1 can black chickpeas (or black beans)
  • 1 tbsp balsamic vinegar
  • 1 tsp coconut sugar / brown sugar
  • 2 tbsp Italian seasoning *
  • 1 tsp pepper
  • 0.5 tsp salt
  • 10 fresh basil leaves

Further ingredients

  • spaghetti (GF if necessary)
  • nutrional yeast (optional) (GF if necessary)
  • fresh basil

Instructions

  • Peel the onions and garlic and chop finely with the chili. Add it to a large saucepan with the tomato paste. Crumble the tofu on to the pan and fry for a few minutes.
  • Chop the tomatoes, olives and celery stem finely and add it to the saucepan with the water. Let it cook for 10 minutes.
  • Rinse the chickpeas and add them with the rest of the ingredients to the saucepan mixture. Let it simmer for another 10 minutes (or longer).
  • Meanwhile, cook the pasta according to instructions.
  • Serve the beanese with your freshly cooked pasta and top it with nutritional yeast and fresh basil leaves.

Notes

* If you don’t have a premixed Italian seasoning, add 1 tsp oregano, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 sage, 1/4 basil.
You can skip the water, if you like a more dense beanese, or just cooking it on high heat for a few minutes will make the water evaporate even more.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Black Bean Bliss Balls
October 23, 2020

Black Bean Bliss Balls

These easy 4-ingredient black bean bliss balls are so yummy that you want to make sure you always have a batch in the fridge.

Overnight oats with cardamom
October 12, 2020

Overnight oats with cardamom

Enjoy these easy and fast overnight oats are with fresh fruit and some peanut butter as the perfect start to your day. This recipe is deliciously creamy and it works perfect as a to-go brekky as well. More yummy brekky recipes you might enjoy: Crunchy …

Mung Bean Dal with Eggplant
September 30, 2020

Mung Bean Dal with Eggplant

Dal, daal, dhal or dhal

– However spelled, this mung bean dal with eggplant will take your tasting palate into heaven. It is my absolute favourite dal! The roasted eggplant adds a delicious creaminess to the texture and such a rich taste.

Mung bean dal with eggplant

Variating your dal

I like to experiment with the beans and lentils I am using to make dal. Making this recipes was simply because we had an eggplant which had to be used, and voilà, here I had my new favourite dal.

More yummy dal recipes:

Mung bean dal with eggplant
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Mung Bean Dal with Eggplant

The best dal I have ever made is this Mung Bean Dal with Eggplant. It has an amazing texture and such a rich taste. Enjoy!
Total Time40 minutes
Course: Dinner, soups
Cuisine: Indian
Servings: 2 people
Author: Luna Linnemann

Ingredients

  • 250 g raw mung beans (or two cans of precooked)
  • 1 eggplant
  • 2 medium onions
  • 3 garlic cloves
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 50 g fresh ginger
  • 2 tsp ground turmeric
  • 1 tsp strong paprika
  • 1 dl fresh parsley or cilantro (loosely packed)
  • 2 tsp pepper
  • 1 dl water

Instructions

  • Soak the mung beans for 8-12 and cook according to instructions (or use two cans of presoaked and precooked ones).
  • Turn on the oven at 160°C and cut the eggplant into small cubes (~2 cm). Place them on a baking tray with baking paper and toss some oil (optional) and salt over them and bake for about 20 min (until turning golden brown).
  • Meanwhile cut the onions, garlic and grate the ginger. Add to a pot with some oil and the rest of the spices (except the fresh parsley) and fry for 5 minutes.
  • Add the mung beans, roasted eggplant pieces and water and let it cook until the mung beans get a bit mashed. You might need to add a bit more water.
  • Serve with fresh parsley or cilantro.
  • Enjoy with rice or some lovely naan bread.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin