Seven minute recipe: vegetarian cabbage carbonara 

Tonight all I ate was a big bowl of cabbage. And I loved it.


Red cabbage carbonara where have you been all my life.

There appear to be hundreds of cabbage carbonara recipes in the low-carb blogosphere. Here and here are the two recipes I used for inspiration. But there’s very little overlap between the low-carb (mostly meat-heavy) blogosphere and vegetarian blogosphere, so I’d never seen this done.  Continue reading “Seven minute recipe: vegetarian cabbage carbonara “

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Seven minute recipe: Mediterranean zucchini ribbon salad

  I’m not sure this recipe deserves the 7 minute tag line, because it took me nearly 8 minutes to make tonight and last time it was at least that. My downfall is the pomegranate. I love them, but they’re so awkward to use. I spent a least a minute and a half tonight trying to seperate pomegranate seeds from the bitter pith stuff they are surrounded by. In the prep for this recipe I Googled how to peel a pomegranate, I couldn’t make this method work. Does anyone else know one that does? 

  
One of my favourite memories of my time in Croatia and Greece was being able to pick pomegranates from the trees. So when I saw beautiful pomegranates in my local fruit shop this week, I knew I need to make another Mediterranean salad. Couscous is. Mediterranean staple as is zucchini and the pine nuts add some healthy fats. 

Now I’m off to scub pomegranate juice spray off my kitchen tiles. 

Mediterranean zucchini ribbon salad

 

 Ingredients

  • 1/2 pomegranate 
  • 1 zucchini 
  • 2 spring onions
  • 1/2 lemon to juice
  • 100gm pine nuts
  • 1/2 cup couscous
  • A pinch of veggie stock powder
  • A pinch of sea salt

Method

  1. Pop the kettle on to boil with a small amount of water (no more than 2 cups, remember the more water the longer it takes to boil) 
  2. Put the pine nuts in a dry frypan on a medium heat. You will need to remember to shake them occasionally, so I recommend doing the following steps somewhere close by if possible. 
  3. Once the kettle has boiled add the couscous and the veggie stocks to a heat proof bowl and cover with boiling water, 1cm deeper than the couscous. Cover the bowl with a plate and leave to one side. 
  4. Using a veggie peeler, slice the zucchini into ribbons, leaving the seedy-core bit (this is the most time consuming bit, but don’t forget to keep an eye on your pine nuts.)  
  5. Add the ribbons, salt and the juice of 1/2 a lemon to the bowl.
  6. Chop the spring onions
  7. Slice open the pomegranate and extract the seeds
  8. Toss everything together in a salad bowl