The recipe for this Indian style dish is from a brochure I picked up at Whole Foods Market in London some time ago. The brochure gives ideas for healthy dishes with whole grains. Quite informative.
I don’t cook with lentils so much, because I don’t know so many good recipes. That’s why I follow quite a few vegeterian or vegan food blogs to learn more, because lentils are so delicious and rich in protein.
I really enjoy having just grilled vegetables. And at the moment with the E. coli outbreak in Germany having salad and raw vegetables without a weird feeling is quite difficult. I was standing in the vegetables section last night starring at the super juicy tomatoes but still not feeling ready despite the rescindment of the official warning. I went for the aubergines and courgettes in the end.
Today was a beautiful night and although I came back home quite late because of my Wednesday Mandarin class, I still wanted to make some food and sit outside. I guess it is really inspiring to see all the fully packed restaurants with people sitting outside when coming home.
Making oven vegetables is a quick and easy thing to do and it’s healthy and super yummy. My adivce is to use different fresh herbs based on availabilty and a lot of good quality olive oil. And give it up for GARLIC!
What you need for a pure vegetable bliss:
Some garlic cloves
3 small onions
Good quality olive oil
Salt and pepper
Three easy steps:
Cut the veg into rough pieces and spread them on a baking tray
Add herbs, salt and pepper and a lot of olive oil
Put in the preheated oven for about 30 minutes on 180°C
Yesterday I overdid my love for cheese. Seriously. The Roquefort I bought for the mushroom risotto was so good that I already pinched a lot while cooking and then I carried it to extremes by putting the whole 200g piece into the risotto. It was super tasty but afterwards we were so stuffed..