Let's have a look at what was shared with Eat Your Greens in the month of February, which was our first challenge for this year. We received quite a few wonderful recipe ideas, and I feel very inspired for green cooking again. Unless I overlooked something, the whole round is also vegan! Have a look at the recipes below, and also visit everyone's lovely blogs!
Sadhna from Herbs, Spices and Tradition made Green Chili Pickle following her mother's recipe.
Sadhna also writes about health benefits of chilli on her blog, so it's worth having a read there. I can't take too much heat with my food, but I've been a bit better lately adding more chillies to my cooking. I would be happy to taste this chutney though, as Sadhna mentions that it's actually not that hot at all. The green chillies are just smothered with all kinds of nice and warming spices.
Laura from Touch wood shared a whole collection of green recipe ideas: Eat Your Greens for Lunch. Pictured here are her Edamame beans on toast. She also shared green wraps with avocado and rocket, wilted spinach on toast with other vegetables and roasted butternut squash with cooked greens. The beauty of all these recipes is that you can easily make them quickly and even pack up to go. Laura makes adding greens to your lunch look so easy, so surely no one can have any objections to that!
My Eat Your Greens co-host Shaheen from Allotment 2 Kitchen cooked Vegan Green Meatballs. The mock meatballs are made from vegetarian sausage mix and they already contain some greens: spring onions and green chillies. The tasty looking meatballs are covered in a fragrant and spice coriander sauce. The whole dish is vegan, and there is a side of basmati rice. This combination seems like the perfect dinner, and I really admire the green colour.
Beth from BLD in MT : Living a Simple Life in This Interconnected World shared Coconut Cauliflower Tacos with Creamy AvoLime Sauce. This dish looks so beautiful and tasty, and the green comes from avocado, lime, cilantro and spinach. She really puts the greens into Eat Your Greens. I really like the sound of the method for making the coconut cauliflower with a crunchy panko crust. These must just taste heavenly with the flavourful avo-lime sauce. This is a recipe that I need to try soon, as I can eat a good veggie taco anytime.
Johanna from Green Gourmet Giraffe made a Lentil, tomato and rice dish using some excess tomatoes and basil. Lentils and rice are always a great match, and topped with sweet cherry tomatoes and fragrant basil, it's even better. This is a wonderful way using leftovers creating something beautiful with the bits and pieces that were neglected.
My own recipe was Ramen, which I made with Danish seaweed and pak choi representing the greens (seaweed unfortunately got into hiding below all the other stuff, so it looks less green here!). I also used several other vegetables and tofu in this warming dish. The dish was inspired by a local ramen restaurant in Copenhagen, and I paired the dish with their beer.
Thank you so much again everyone for taking part! It was a wonderful first round for 2018. I will be hosting next month as well, as Shaheen is rather busy, but she will soon return to hosting as well. So as always, we will be delighted to see your green recipes in March.