I used this recipe, incorporating carrot, purple sweet potato, peas, green beans, and broccoli in the vegetable mix.
To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.
I found another use for the mint-lime-tamarind sauce: grilled lettuce. Normally, grilled lettuce is made with a closed-leaf lettuce like little gem, but I had a loose-leaf red-tipped lettuce available when I decided to make this.
Grilling lettuce is as simple as heating a frying pan quite hot, and grilling the lettuce a few moments on each side. Before grilling I add salt, olive oil, and black pepper to the lettuce. It is done when the leaves start to wilt and some char develops on the stem.
After the lettuce was cooked, I simply served it with the sauce. The lettuce tasted a little like spinach, and went well with the sauce. Half a head of lettuce looks like a lot, but once it is cooked, one person can eat it all in just a few bites.
This simple Estonian rhubarb soup can also be served with yoghurt, although I have chosen to top it with oat cream. Because it has so few ingredients, the taste of the rhubarb really comes through.
I think when I make this again – which I plan to, as I really liked it – I will try substituting some of the sugar with stevia to make it healthier.
Since the author of the recipe had already taken liberties with the ingredients to make a fusion dish, I decided to replace the kale in the original with chard as I could not find any kale.
It was nice, but lacked sufficient seasoning, in my opinion. I ended up tempering cumin seeds, mustard seeds, garlic and chilli powder and adding it at the end, effectively doubling the seasoning.
To make this, I peeled white asparagus and boiled it in salted water for six minutes. I then chilled it in a cold water bath, before draining it well. I added a bit of mozzarella and topped it with mint-lime-tamarind sauce.
When I saw this it looked like an interesting recipe, but I wanted to change it to make it vegan. I replaced the honey with agave syrup, and the anchovy with a rehydrated Shiitake mushroom. I also wasn’t convinced that my lime zest was safe to eat, so I used the juice instead.
The result was quite tasty, although because of the chile it requires careful use. Here are some of the ways I served it: