December has probably been quite busy for most of us. However it's nice to stop for a moment and have a look at the recipes that my fellow bloggers shared with the Eat Your Greens cooking challenge in December. I am co-hosting the challenge with Shaheen from the Allotment 2 Kitchen blog and this is the last round up for 2016. Thank you so much everyone for taking part this month and whole year and I hope we'll be seeing you next year also. Now to the recipes.
Johanna from Green Gourmet Giraffe cooked a Laverbread vegie soup that is made with laverbread, which is a Welsh seaweed paste, combined with loads of lovely vegetables and pulses like asparagus, spinach, carrots, purple cabbage and cannelini beans. I haven't tried laverbread yet, but it's a really intriguing ingredient and I would like to cook with it one day. I also think that a visit to Wales is long overdue again. Anyway, Johanna's soup looks marvellous and is very creative.
Shaheen my co-host of Eat Your Greens from Allotment 2 Kitchen shared a recipe for a Green Coconut Soup with Fennel. This soup just looks amazing, and is nicely green. It has a lush coconut milk base with warming spices and green beans, fennel and spinach. I haven't been cooking enough soups lately and this one certainly made my mouth water.
Lisa from Lisa's Kitchen made this amazingly green Creamy Green Pea and Collard Greens Soup, which is even easy to make. Its main ingredients are peas and collard greens, but Lisa says that also other greens like kale and spinach could be used in this soup. I especially like the warming kick of spices and the different textures of smooth and partially chunky.
Mrs TJ from Salt to Taste entered a delightful Capsicum and Corn Rice that contains corn kernels, capsicum and chilli, spiced with curry leaves. This is just my kind of weekday dish or a side that I could eat any day. Mrs TJ also points out that her child really likes this dish, and I agree that probably most children would like this, which is great for a veggie dish.
Laura from Touch Wood shared this beautiful looking green Freekeh Kale and Avo salad with freekeh, kale, avocado and seeds. She has been eating a lot of clean food lately and has made such lovely wholesome salads for her family. I am a really big fan of freekeh salads, so I find this to be a great recipe.
My own contribution was a Broad bean and brussels sprout spelt risotto. I really wanted to use brussels sprouts in my December entry, perhaps a bit of a cliché, but I love eating sprouts in the winter. Eaten in combination with spelt risotto, broad beans and fava beans, these seasonal greens were really nice when prepared in a slightly different way.
Shaheen and I will continue with Eat Your Greens in 2017, and Shaheen will be hosting the January challenge, so head over to her blog to take part.