Raw Kale Salad

Raw Kale Salad

This refreshing Raw Kale Salad is packed with nutrients and flavor. A tangy sesame dressing and overnight marination tenderize the kale, making it a perfect light side dish or healthy snack.
Preparation Time: 4 minuten
Cooking Time:10 minuten
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Equipment

  • grater
  • measuring spoons,
  • Salad spinner (optional)

Ingrediënten

  • ¼ cup 60 ml seasoned rice vinegar
  • 2 tablespoons 30 ml toasted sesame oil
  • 1 clove garlic grated
  • ¼ teaspoon ground ginger
  • Zest of ½ lemon about 1 teaspoon
  • Salt and pepper to taste
  • 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
  • tablespoons 12 g sesame seeds (optional)

Instructies

  • In a large bowl, combine the rice vinegar, sesame oil, garlic, ginger, lemon zest, salt, and pepper.
  • Add the prepared kale to the bowl and toss until thoroughly coated with the dressing.
  • Cover the bowl with a lid and refrigerate overnight to allow the kale to tenderize.
  • When ready to serve, sprinkle the sesame seeds on top if desired.

Notes / Tips / Wine Advice:

Serving Tip:
For added crunch, pair with roasted nuts or serve alongside grilled tofu or other plant-based proteins.
Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio or a refreshing sparkling wine.
 

Nutritional Information

Calories: 110 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 8 g | Fiber: 3 g | Sugar: 1 g | Salt: 0.5 g
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Recipe Category Salad / Side Dish
Country American
Holliday: Mothersday / Picnic
Season: Spring / Summer

Cucumber, Tomato, and Quinoa Salad

Cucumber, Tomato, and Quinoa Salad

A vibrant quinoa salad with fresh cucumber, tomatoes, parsley, hazelnuts, and figs, tossed in a citrusy vinaigrette for a perfect light meal or side dish.
Portions:6
Preparation Time: 15 minuten
Cooking Time:1 uur 10 minuten
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Equipment

Ingrediënten

  • 4 cups 940 ml water
  • 1 cup 170 g uncooked quinoa
  • ½ cup 50 g finely chopped scallion
  • 2 cloves garlic grated
  • 1 English cucumber peeled and thinly sliced
  • 4 Roma tomatoes diced
  • 1 cup 60 g chopped fresh curly parsley
  • ½ cup 47 g toasted hazelnuts, halved
  • 6 dried figs coarsely chopped
  • 3 tablespoons 45 ml extra-virgin olive oil
  • 2 tablespoons 30 ml white balsamic vinegar
  • ¼ cup 60 ml fresh lemon juice
  • 2 teaspoons orange zest
  • ½ teaspoon dried sage
  • ½ teaspoon celery seeds
  • ¼ teaspoon dried marjoram
  • 3 tablespoons 24 g nutritional yeast (optional)
  • ¼ teaspoon ground black pepper to taste
  • ¼ teaspoon fine sea salt to taste

Instructies

  • If desired, sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour to draw out excess liquid.
  • Rinse and drain well.
  • In a medium-size saucepan, bring the water to a boil.
  • Add the quinoa and cook over medium heat for 10 minutes, or until the quinoa’s tails pop up.
  • Drain and set aside to cool.
  • In a large mixing bowl, combine the scallions, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, nutritional yeast (if using), black pepper, and salt.
  • Gently stir in the cooled quinoa until evenly combined.
  • Serve chilled for best flavor.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a light main dish or a side at barbecues or picnics. Garnish with extra parsley or orange zest for a fresh presentation.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Rosé to complement the citrus and fig notes.

Nutritional Information

Calories: 240 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 9 g | Fiber: 6 g | Sugar: 8 g | Salt: 0.4 g
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Recipe Category Salad / Side Dish
Holliday: Mothersday / Picnic
Season: Summer

Cilantro Cucumber Salad

Cilantro Cucumber Salad

A crisp and tangy cucumber salad with fresh cilantro, perfect as a standalone relish or sandwich topping.
Portions:4
Preparation Time: 3 minuten
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Equipment

  • mixing bowl
  • Knife for chopping
  • Cutting board

Ingrediënten

  • 1 cucumber thinly sliced and quartered
  • 1 cup 25 g chopped fresh cilantro
  • 2 tablespoons 30 ml rice vinegar
  • Salt and pepper to taste

Instructies

  • In a mixing bowl, combine the cucumber, cilantro, and rice vinegar.
  • Season with salt and pepper to taste.
  • Serve immediately at room temperature or chill before serving for a refreshing twist.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a side dish, relish, or mix with cold rice or quinoa for a quick, healthy lunch.
Wine Advice:
Pair with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to balance the tangy flavors.

Nutritional Information

Calories: 10 kcal | Carbohydrates: 2 g | Protein: 0.5 g | Fat: 0.1 g | Fiber: 0.5 g | Sugar: 1 g | Salt: 0.2 g
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Recipe Category Salad / Side Dish
Country International
Holliday: Picnic
Season: Summer

Ginger-Sesame Carrot & Cucumber Salad

Ginger-Sesame Carrot & Cucumber Salad

A quick, tangy, and refreshing salad infused with ginger and sesame flavors. Perfect as a summer side or light meal!
Portions:2
Preparation Time: 10 minuten
Cooking Time:5 minuten
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Equipment

Ingrediënten

  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated gingerroot
  • 2 cloves garlic grated
  • 2 teaspoons tamarind paste
  • 2 tablespoons 30 ml rice vinegar
  • 2 tablespoons 30 ml water
  • 2 large-size carrots peeled and shredded
  • 1 English cucumber cut in half lengthwise and finely sliced into half-moons
  • teaspoons poppy seeds
  • teaspoons sesame seeds
  • 2 tablespoons 12 g finely chopped scallion (optional)
  • ½ teaspoon fine sea salt to taste

Instructies

  • In a large saucepan, heat the toasted sesame oil over medium heat.
  • Add the grated ginger and garlic, cooking until fragrant (about 1-2 minutes).
  • Stir in the tamarind paste, rice vinegar, and water.
  • Continue stirring until the tamarind is fully dissolved.
  • Add the shredded carrots to the saucepan and cook for 2 minutes, allowing them to slightly soften and absorb the sauce.
  • In a large mixing bowl, combine the sliced cucumber half-moons with the cooked carrots and sauce mixture.
  • Toss until well combined.
  • Sprinkle the poppy seeds, sesame seeds, chopped scallion (if using), and fine sea salt over the salad.
  • Toss gently.
  • Chill the salad in the refrigerator for 1 hour to enhance the flavors.
  • Stir before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve chilled as a refreshing side dish or pair with a light protein like tofu or grilled fish.
Wine Advice:
Pair with a dry Sauvignon Blanc or a light rosé to complement the fresh and tangy flavors.

Nutritional Information

Calories: 75 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 3 g | Fiber: 2 g | Sugar: 5 g | Salt: 0.4 g
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Recipe Category Salad / Side Dish
Country International
Holliday: Picnic
Season: Summer

Crispy Kale Chips

Crispy Kale Chips

Enjoy the perfect crispy, savory snack without the guilt! These kale chips are light, flavorful, and a healthy alternative to traditional chips.
Portions:2
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

Ingrediënten

  • 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, cleaned, and thoroughly spun dry
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 tablespoon 15 ml white balsamic or apple cider vinegar
  • 1 tablespoon 8 g nutritional yeast
  • Pinch fine sea salt

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • In a large mixing bowl, toss the prepared kale with olive oil, vinegar, nutritional yeast, and a pinch of sea salt until evenly coated.
  • Spread the kale pieces evenly across two rimmed baking sheets in a single layer.
  • Avoid overlapping for even crisping.
  • Bake for 10 minutes, then check on the kale.
  • If it hasn’t crisped, increase the oven temperature to 375°F (190°C, or gas mark 5) and bake for an additional 10 minutes, checking frequently to prevent burning.
  • Once crispy, remove from the oven and let cool for a few minutes before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve these crispy kale chips on their own as a light snack or as a crunchy topping for soups, salads, or casseroles.
Wine Advice:
Pair with a light Pinot Grigio or a dry Riesling for a refreshing combination.
 

Nutritional Information

Calories: 85 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 5 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.2 g
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Recipe Category Appetizer / Side Dish / Snacks
Country International
Holliday: New years eve / Picnic
Season: All seasons

Southwestern Tamalliettas

Southwestern Tamalliettas

Not quite tamales, these bite-sized Southwestern tamalliettas are packed with corn, black beans, and chipotle flavors. Perfect for entertaining or snacking!
Portions:24
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

  • baking sheet
  • Parchment paper or silicone baking mat
  • mixing bowl

Ingrediënten

  • Nonstick cooking spray optional
  • 2 cups 240 g masa harina flour
  • ½ cup 120 ml canola or other vegetable oil
  • 1 cup 235 ml vegetable broth
  • cup 80 g nondairy sour cream, store-bought or homemade
  • ½ cup 125 g yellow corn
  • ½ cup 125 g black beans
  • ¼ cup 16 g fresh chopped cilantro
  • 1 avocado sliced
  • 2 chipotle peppers in adobo sauce diced
  • ½ teaspoon cumin
  • Salt and pepper to taste

Instructies

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Line a baking sheet with parchment paper, a silicone baking mat, or spray with nonstick cooking spray.
  • In a large mixing bowl, combine all ingredients (masa harina, oil, broth, sour cream, corn, black beans, cilantro, avocado, chipotle peppers, cumin, salt, and pepper).
  • Mix thoroughly using your hands until well incorporated.
  • Roll approximately 2 tablespoons of the mixture into a ball and place on the prepared baking sheet.
  • Repeat with the remaining mixture to create about 24 balls.
  • Bake for 15 to 20 minutes, until golden brown.
  • Allow to rest for 5 minutes before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm with Chipotle Ranch Dressing or your favorite dipping sauce. Garnish with extra cilantro for a festive presentation.
Wine Advice:
Pair with a light and crisp Sauvignon Blanc or a citrusy Rosé to balance the smoky and spicy flavors.

Nutritional Information

Calories: 90 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Fiber: 1 g | Sugar: 0.5 g | Salt: 0.3 g
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Recipe Category Appetizer / Snacks
Country Mexican
Holliday: Birthday / Cinco de Mayo / Game Day
Season: All seasons

Avocado Spring Rolls

Avocado Spring Rolls

Fresh, vibrant, and healthy avocado spring rolls filled with spinach, cucumber, shredded carrots, and rice noodles. Dip them in sweet and sour sauce for the perfect appetizer or snack!
Portions:12
Preparation Time: 25 minuten
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Equipment

  • Shallow pan for water
  • Damp dish towel
  • Large flat surface for rolling
  • Cutting board and knife

Ingrediënten

  • 12 large-size dry rice spring roll wrappers
  • 6 ounces 168 g baby spinach leaves
  • 1 cucumber seeded and cut into matchsticks
  • 3 avocados peeled and sliced
  • 2 to 3 cups 216 to 324 g shredded carrots
  • 6 ounces 168 g prepared maifun noodles (rice stick noodles)

Instructies

  • Prepare a workstation on a large, flat surface near the stove.
  • Set up a shallow pan of hot (but not boiling) water.
  • Lay out all ingredients, including the rice wrappers, spinach, cucumber matchsticks, avocado slices, shredded carrots, and prepared noodles.
  • Place a damp dish towel on your flat surface to prevent sticking.
  • Submerge one rice wrapper in the hot water for about 10 seconds, until soft and pliable.
  • Carefully lay it flat on the damp dish towel.
  • Add about 5 spinach leaves to the center of the wrapper.
  • Layer a small amount of cucumber, avocado, carrots, and a handful of noodles on top.
  • Fold in the sides of the wrapper and roll it up tightly like a burrito.
  • Repeat with the remaining 11 wrappers.
  • Serve immediately with Sweet and Sour Sauce or your preferred dipping sauce.

Notes / Tips / Wine Advice:

Serving Tip:
To prevent the rolls from sticking together, lay them on a bed of spinach, cabbage, or lettuce leaves.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio for a refreshing accompaniment to the rolls.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 5 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.2 g
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Recipe Category Appetizer / Snacks
Country Vietnam
Holliday: Easter / Mothersday / Picnic
Season: Spring / Summer

Mediterranean “Egg” Rolls

Mediterranean “Egg” Rolls

These Mediterranean-inspired “egg” rolls feature a savory tofu filling wrapped in homemade dough and baked to golden perfection. Delicious with marinara or hummus, they’re a unique appetizer that’s sure to impress!
Portions:8
Preparation Time: 25 minuten
Cooking Time:20 minuten
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Equipment

  • Mixing bowl, baking sheet, parchment paper or silicone baking mat, rolling pin, wax paper, brush for olive oil

Ingrediënten

For the wraps:

  • cups 156 g all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ cup 120 ml water

For the filling:

  • 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
  • ¼ cup 40 g sun-dried tomatoes packed in oil, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons 15 g nutritional yeast
  • ½ teaspoon paprika
  • 1 tablespoon 15 ml extra-virgin olive oil
  • Salt and pepper to taste
  • Olive oil for brushing

Instructies

  • Preheat the oven to 400°F (200°C, gas mark 6).
  • Line a baking sheet with parchment paper or a silicone mat.
  • To make the wraps: In a mixing bowl, combine the flour, salt, baking powder, baking soda, garlic powder, onion powder, parsley, and basil.
  • Gradually add water and knead until a smooth, elastic dough forms.
  • Adjust with extra water or flour if needed.
  • Divide the dough into 8 equal pieces.
  • On a floured surface, roll each piece into a thin, tortilla-like wrap.
  • Stack between layers of wax paper and set aside.
  • To make the filling: In a bowl, mix the crumbled tofu, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, paprika, olive oil, salt, and pepper until well combined.
  • Divide the mixture into 8 portions.
  • Place one portion of filling in the center of each wrap.
  • Roll it up like a burrito, tucking in the sides as you go.
  • Place the rolls seam-side down on the prepared baking sheet.
  • Brush each roll lightly with olive oil.
  • Bake for 15–20 minutes, or until golden brown.
  • Serve warm with marinara sauce or hummus for dipping.

Notes / Tips / Wine Advice:

Serving Tip:
Garnish with a sprinkle of fresh parsley or basil for a pop of color. Serve with extra dipping sauces like tzatziki or baba ganoush for variety.
Wine Advice:
Pair with a light Pinot Grigio or a dry rosé to complement the Mediterranean flavors.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 5 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.3 g
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Recipe Category Appetizer / Snacks
Country Mediterranean
Holliday: Easter / Picnic
Season: All seasons
Diets Vegan / Vegetarian

Yalanchi Dolmas (Meatless Stuffed Grape Leaves)

Yalanchi Dolmas (Meatless Stuffed Grape Leaves)

Yalanchi dolmas are delicious, meatless stuffed grape leaves filled with rice, mint, walnuts, and a tangy vinegar-lemon mix. Serve with tzatziki or nondairy yogurt for the perfect appetizer, ideal for any gathering.
Portions:12
Preparation Time: 15 minuten
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Equipment

  • Mixing bowl, flat workspace, spoon, grape leaves, small bowl (for dipping sauce), clean kitchen towel (optional)

Ingrediënten

  • 2 cups 348 g cooked rice (white, brown, long, or short)
  • 2 tablespoons 6 g finely chopped mint leaves
  • 2 tablespoons 30 ml balsamic vinegar
  • 2 tablespoons 30 ml lemon juice
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ cup 60 g finely chopped walnuts
  • Salt and pepper to taste
  • 12 grape leaves

Instructies

  • In a mixing bowl, combine the cooked rice, mint, balsamic vinegar, lemon juice, olive oil, walnuts, salt, and pepper.
  • Mix until uniform using your hands.
  • Prepare a clean, flat workspace to assemble the dolmas.
  • Lay one grape leaf flat on the workspace.
  • Place about 2 tablespoons (20 g) of the rice mixture in the center of the leaf.
  • Carefully fold in the sides of the leaf and roll up tightly like a burrito.
  • Repeat with the remaining 11 leaves.
  • Serve the dolmas warm, cold, or at room temperature with tzatziki or nondairy yogurt for dipping.

Notes / Tips / Wine Advice:

Serving Tip:
These dolmas make a great appetizer or snack! Serve them with a side of tzatziki or nondairy yogurt for dipping.
Wine Advice:
Pair with a crisp white wine such as a Sauvignon Blanc or a dry rosé to complement the refreshing flavors of the dolmas.

Nutritional Information

Calories: 50 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 2 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.2 g
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Recipe Category Appetizer / Snacks
Country Turkey
Holliday: Picnic / Wedding
Season: All seasons
Diets Vegan / Vegetarian

Inari with Spicy Sushi Sauce

Inari with Spicy Sushi Sauce

These homemade inari tofu pockets are stuffed with seasoned sushi rice and topped with a killer spicy sushi sauce. Simple ingredients, big flavor—perfect for any occasion!
Portions:16
Preparation Time: 15 minuten
Cooking Time:15 minuten
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Equipment

  • Deep fryer or pot, rice cooker (optional), large bowl, spoon, paper towels, shallow dish or resealable plastic bag

Ingrediënten

For the rice:

  • 1 cup 180 g dry sushi rice
  • 2 cups 470 ml water
  • 1 tablespoon 15 ml rice wine vinegar
  • 1 tablespoon 21 g agave nectar
  • ½ teaspoon salt

For the tofu pockets:

  • 1 cup 235 ml vegetable oil, for frying
  • 12 ounces 336 g extra-firm tofu, drained and pressed
  • 1 cup 235 ml soy sauce
  • ¼ cup 60 ml rice wine vinegar
  • ¼ cup 84 g agave nectar

For the Spicy Sushi Sauce:

  • ½ cup 112 g vegan mayonnaise, store-bought or homemade
  • 2 tablespoons 30 ml sriracha chili sauce
  • ¼ teaspoon toasted sesame oil

Instructies

  • Place the rice, water, vinegar, agave, and salt in a rice cooker and cook.
  • If using stovetop, follow rice package instructions, adding vinegar and agave to the water.
  • Heat vegetable oil to 1 inch depth in a pot or deep fryer over high heat.
  • Cut tofu into 12–16 pieces (about 2×1.
  • 5 inches, ¼ inch thick).
  • Deep-fry tofu in batches, 3–4 pieces at a time, until golden brown, about 5 minutes.
  • Remove tofu from oil, place on paper towels to drain excess oil.
  • In a shallow dish or resealable bag, mix soy sauce, rice vinegar, and agave.
  • Place fried tofu in the marinade, soaking for 10–20 minutes.
  • Remove tofu from marinade and place on paper towels to absorb excess moisture.
  • Carefully cut a slit into the long end of the tofu to form a pocket.
  • Stuff each tofu pocket with prepared sushi rice.
  • To make the sauce, whisk together vegan mayo, sriracha, and sesame oil.
  • Drizzle spicy sauce over the tofu pockets and serve with extra sauce on the side.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as an appetizer or snack with extra dipping sauce on the side for added flavor.
Wine Advice:
A crisp, dry white wine like a Sauvignon Blanc complements the spiciness of the sauce and enhances the tofu’s flavor.

Nutritional Information

Calories: 100 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 3 g | Fiber: 1 g | Sugar: 3 g | Salt: 1 g
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Recipe Category Side Dish / Snacks / Sushi
Country Japanese
Holliday: New years eve
Season: All seasons / Winter
Diets Soy Free / Vegan
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