Archive for Juli, 2013

Stuffed Zucchini Flowers

During my stroll around the farmers market I saw some zucchini flowers, so I decided to make some stuffed zucchini flowers for dinner. The stuffed zucchini flowers have two optional fillings. One is with a creamy cashew cream cheese stuffing and the other one is a Mediterranean-spiced aubergine buckwheat bulgur filling.

Stuffed Zucchini Flowers

(2 - 4 Servings, 3 zucchini flowers/person)

Zucchini Flowers

  • 6 (12) zucchini flowers (female)
  • 2 tablespoons olive oil
  • Sea salt
  • Black pepper

Cashew Cream Cheese Stuffing

(Stuffing for 6 zucchini flowers)

  • ½ cup cashews, soaked in water for about 6 hours and drained
  • 3 tablespoons rice cream
  • 150g (!/4 cup) spinach, blanched and finely chopped
  • 2 tablespoons chickpea flour
  • 2 teaspoons cashew “Parmesan-Cheese”
  • ¼ teaspoon lemon zests
  • ½ teaspoon fresh thyme
  • ½ tablespoon fresh oregano, chopped
  • 1 sundried tomato, finely chopped
  • Sea salt
  • Black pepper

Aubergine Buckwheat Bulgur Stuffing

(Stuffing for 6 zucchini flowers)

  • 3 tablespoons buckwheat bulgur, boiled 1/3 cup buckwheat bulgur
  • 1 small Aubergine (about 240g)
  • 1 tabelspoon Olive oil
  • 1 tabelspoon sundried tomato soaking water
  • 1 teaspoon rosemary, finely chopped
  • 1 tablespoon oregano
  • 6 small capers
  • 2 teaspoons chickpea flour
  • 1 teaspoon cashew “Parmesan-Cheese”
  • ½ - 1 teaspoon lemon juice
  • Optional ½ tablespoon olive oil
  • Sea salt
  • Black pepper

Cashew “Parmesan Cheese”

  • ¼ cup cashews, roasted
  • ¼ teaspoon nutritional yeast
  • Sea salt
  • Black pepper

How to

Cashew “Parmesan Cheese”

Put roasted cashew nuts, nutritional yeast, sea salt, and black pepper in a food processor. Blend everything finely. Done! 

Choose your favorite stuffing for the zucchini flowers. If you make both stuffings, you’ll need 12 zucchini flowers!

Cashew Spinache Stuffing

(6 zucchini flowers)
Put drained cashews and rice cream in a food processor and blend till it’s creamy.

Put the mixture in a bowl. Combine with finely chopped spinach, chickpea flour, cashew “Parmesan-Cheese”, lemon zests, fresh chopped thyme, oregano, and sundried tomatoes.

Season to taste with sea salt and black pepper. Set aside.

Aubergine Buckwheat Bulgur Stuffing

(6 zucchini flowers)
Cook buckwheat bulgur according the cooking instruction. Drain when the buckwheat bulgur is done and set aside to cool down.

Dice the aubergine finely. Add oil and roast the aubergine dices in a saucepan for about 10-15 minutes. Till they are soft and brown.

Season to taste with sea salt and black pepper.

Put ½ cup of the roasted augergine in a bowl.

Combine roasted aubergine with cold bulgur, sundried tomato soaking water, rosemary, oregano, capers, chickpea flour, cashew “Parmesan-Cheese”, lemon, and juice. Optional you can add olive oil.

Season to taste with sea salt and black pepper. Set aside.

Zucchini Flowers

Preheat oven to 130°C (about 266°F).

Wash zucchini flowers with cold water from outside and inside.

Remove the pistil. (see pictures below).

Open the zucchini flowers carefully. Put around 1,5 - 2 tablespoons stuffing into the flower.

Best you use a teaspoon to stuff the flowers.

Then close the flower carefully on the top end.

Put the stuffed zucchini flowers on a oiled backing sheet. Brush them with olive oil.

Season to taste with salt and pepper.

Bake the zucchini flowers for 30 to 35 minutes. Till they’re lightly brown. The zucchini fruit should be al dente.


Zucchini flower with cashew Cream “Cheese” Stuffing.


Zucchini flower with aubergine buckwheat bulgur stuffing.

Serve the stuffed zucchini flowers with green salad and roasted baguette slices.

Enjoy!

Red Quinoa Tabouleh Salad

This red quinoa tabouleh salad variation is a tasty glutenfree and protein-rich alternative for a regular bulgur (wheat) tabouleh for a salad. It's easy to prepare in advance maybe for a barbeque, picnic or lunch.

Red Quinoa Tabouleh Salad

(4 Servings)

Ingredients

  • 90 g (1/2 cup) red quinoa
  • 1 small yellow bell pepper
  • 1 small red onion
  • 6 big green Greek olives, e.g. Consevolia
  • 1 Hass avocado
  • 1-2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 pinch brown sugar
  • Black pepper
  • Sea salt
  • 1/2 red chili, finely, chopped
  • 1,5 tablespoon coriander, chopped
  • 1,5 tablespoon parsley, chopped
  • 1/2 tablespoon mint leafs, chopped

How to

Cook red quinoa according the cooking instruction.

Drain when the quinoa is done.

Preheat oven to 230°C (about 446°F).

Put the yellow bell pepper on a backing sheet. Grill it for 10 to 15 minutes. Till it gets black blisters outside. Put the hot bell pepper in a bowl. Cover the bowl with a cling wrap for 15 minutes. Then cut the pepper in 4 parts, remove the seeds and peel it. Then cut the bell pepper in small cubes.

Peel and cut the red onion in very small cubes. Braise the onions lightly in a little olive oil.

Dice the olive and the avocado.

Combine quinoa, bell pepper, onions, olives and avocado in a big bowl.

Mix lemon juice, olive oil, sugar, pepper and salt. Add half of the diced red chili, 1 tablespoon coriander, 1 tablespoon parsley and mint.

Combine everything and season the tabouleh salad.

Garnish the red quinoa tabouleh salad with the remaining coriander, parsley and chili.

You can fill the red quinoa tabouleh salad in jars for a picnic or for your lunch.

Enjoy the Summer!

Black Lentil Tomato Salad

I love this food combination black lentil tomato salad in a avocado bowl with grilled asparagus. This recipe is rich on protein and low on fat and sugar. Enjoy this light and healthy dish!

Black Lentil Tomato Salad with Grilled Asparagus

(4 Servings)

Black Lentil Tomato Salad

  • 1/2 cup black lentils (beluga lentils)
  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1/2 cup plum tomatoes, diced
  • ½ teaspoon maple syrup
  • Black pepper
  • Fleur de sel
  • 1 tablespoon parsley, finely sliced
  • 1 ½ tablespoon lemon juice
  • ½ tsp lemon zests

Avocado Bowls

  • 2 ripe avocados (Hass)
  • 1-2 tablespoons lemon juice
  • black pepper
  • Fleur de sel

Grilled Asparagus

  • 500g green asparagus
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • ½ tsp lemon zests
  • black pepper
  • sea salt

How to

Black Lentil Tomato Salad

Cook the black lentils with water for about 20 minutes (see cooking instruction) on medium heat.
When the black lentils are well done, drain them.

Heat olive oil in a saucepan and add the lentils and tomatoes. Season it with maple syrup, pepper, salt, parsley, lemon juice and zests. Simmer for about 5 minutes.

Serve the lukewarm lentils in an avocado half.

Garnish with lemon zests and finely sliced parsley.

Avocado Bowls

Halve and peel the avocados. Spread lemon juice over the avocado halfs, so that they stay green.
Season it with salt and pepper.

The avocado halfs are the bowl for the lentil salad.

Grilled Asparagus

Heat up oil in a grill pan, add green asparagus and roast them all around for 5 minutes.

Add maple syrup and caramelize all around for 2 to 3 minutes, till they are lightly rosted.

Deglaze with lemon juice. Season it with lemon peel, pepper and salt. Cook for 2 to 3 minutes.

Garnish the asparagus with lemon zests.

BelugaLentilsSalad_GrilledAsparagus02