Tag: bell pepper

  • Raw tomato and bell pepper gazpacho

    Raw tomato and bell pepper gazpacho

    One delicious daily dose of veggies in a cup 🙂

    1 tomato
    1/2 bell pepper
    1 small garlic clove
    4 basil leaves
    1/2 teaspoon dried Italian herbs
    1 sundried tomato
    1 date
    1 tablespoon of sunflower or pine seeds, or nuts
    Salt
    Extra virgin olive oil
    Lemon juice

    Simply blend everything together with about 1/3 the volume of water, add salt, extra virgin olive oil and lemon juice to taste… enjoy!

  • Vegan sushi salad bowl

    Vegan sushi salad bowl

    Not sure I am even really allowed to use the word sushi here, as it has not so much to do with highly skillful processing of raw fish but all the more with combining the other usual ingredients of sushi into a delicious salad.

    Combine pieces of avocado with pieces of raw bell pepper (and/or other veg you have lying around, such as carrot, spring onions or lettuce, the more the merrier). Sprinkle with toasted sesame seeds and dulse (seaweed) flakes, then dress with sesame oil, salty soy sauce (I use Kikkoman) and maybe some rice vinegar to your liking.

    Enjoy ?

  • Bell pepper, apple & mint salad with avocado

    Bell pepper, apple & mint salad with avocado

    Light and fresh ?

    Slice bell pepper, cucumber and avocado, chop apple and thinly cut mint leaves.

    Combine everything and top with thin shallot rings, if you like that. My love preferred it without and removed them :).

    Dressing: olive oil and lemon juice, salt and pepper. Keep it simple!

  • Easy Summer party dish: tastefully grilled veggies

    Easy Summer party dish: tastefully grilled veggies

    A grill pan is one of my favorite cooking ‘tools’: it’s fast, easy and healthy and the food looks beautiful.

    Try this: chop some garlic and let sit in olive oil for some time.

    Cut zucchinis, bell peppers and onions in nice large pieces, so it will be finger food when on the plate.

    Cut an eggplant in halves, then quarts, lengthwise, leave the stem on. Slice in the flesh (but don’t cut through the skin).

    Brush the garlic oil on the veggies. Use the pieces of garlic to stuff the eggplant with, and also rub some Italian herbs in the carves.

    Now put all veggies on the grill (I have one that closes on top, so it grills on both sides simultaneously, like a tosti grill).

    While the veggies are being grilled, go out in your garden (or kitchen cabinet) to find herbs, such as rosemary, oregano etc.

    You can add the more thick leaved herbs like rosemary and thyme shortly before removing the veggies, the rest right after serving the hot vegetables on a serving plate. The dish is ready when the eggplant is cooked through and the other vegetables are fragrant and hot but still with a bite. Add salt and pepper to taste.

    If you have a really good balsamic vinegar, now is a great time to drizzle :). Same goes for olive oil!

  • Stuffed bell pepper

    Stuffed bell pepper

    In my local Turkish shop, i found dried aubergines (eggplant) and bell peppers. Wow! They’re very tasty and they look so festive, don’t you think? Also, they’re very handy to stock up in your cupboard. They’re cheap and won’t spoil. They look great. They’re a perfect way to make tapas at home. Yay for dried veggies like these.

    You  can just put them in warm water and leave to soak for some time. How much time depends on wether you want to steam or cook the stuffed veggies later on. If they’ll be heated later, soak for only 20 minutes (while you prepare the stuffing). If you’ll eat them right after stuffing, soak for at least one hour.

    Another great thing: you can stuff the peppers or aubergines with any leftover you have, possibly add some nuts or spices, drizzle with olive oil and here’s a beautiful brand new dish!

    For this dish, i used a mushroom risotto leftover and added some dried tomatoes and roasted pine nuts. Add green leafy vegetables such as arugula (rocket salad) for color and vitamins and this is a perfect dinner starter or even lunch.

    You could also use a pasta, potato or rice dish, stuff the bell peppers with that and simmer everything in a tomato sauce with garlic and oregano for some time. This is perfect for preparing and keeping warm, then serving because it doesn’t really matter how long the dish is simmering. Very comfortable when you’re expecting guests.

    Or you could crumble a veggie burger and combine with onions and cream cheese… hmm!

    Endless possibilities. I say: go find yourself some. And always drizzle with olive oil in the end.