Hello everyone! I’m about to leave for a 10-day Vipassana meditation retreat, in complete silence (that is, if I recover from the nasty flu I got from my friends). Today’s recipes are both simple and fresh, we have been enjoying them for a while. Beware: If you can’t stand the flavour of green peas, don’t go anywhere near the dessert recipe. I like it a lot because I find peas fairly sweet.
The above picture really illustrates what I like to eat on a weeknight. All the recipes are on the blog: The magic protein bread (here with red beans instead of lentils), my lovely tomato soup and a salad with lacto-fermented beets… And the pink onion dip below, that pairs well with asparagus.
See you soon!
Pink onion dip
- 2 red onions
- 1 tbsp almond butter
- juice of 1 lemon
- 1 tsp miso
Steam the quartered onions (I do it while steaming other vegetables to save energy, like asparagus). Blend the cooked onions with the remaining ingredients until smooth.
Green pea and pistacchio custard
- 500 g green peas, fresh or frozen
- 200 ml almond milk
- 2 g agar-agar
- 2 tbsp pistacchio butter
- juice of 2 lemons
- zest of 1/2 lemon
- 3 tsp unrefined cane sugar
Blanch the green peas in boiling water for around 3 minutes. Rince with cold water and drain.
Bring the almond milk to a boil. Add the agar-agar and let boil for 30 seconds, stirring with a wooden spoon.
Put all ingredients, including the agar-agar milk, in a blender and blend until smooth.
Pour into 4 ramequins. Let cool then put in the fridge for 12 hours.