This is the second time I’m bringing fermented strawberries and tomatoes together (here the first). They are good mates already. This tomato carpaccio was inspired by a recipe from an Ottolenghi cookbook. When cooked, the fermented strawberries become more gentle which gives strawberries a whole other direction.
Tomato Carpaccio with Fermented Strawberry Read More »
I like making myself something nice like this from time to time. It’s good for the soul : ) It’s also a nice way to treat friends or family. For this strawberry salad with fermented strawberry juice, I wanted to bring together a few of the amazing characteristics of a strawberry: The invigorating freshness is
Strawberry Salad with Fermented Strawberry Juice Read More »
I’ve tested this vegan lahmacun (Turkish pizza) a few times because I really wanted to make sure I get this right. Lahmacun is one of the most iconic and loved foods in Turkey uniting the diverse identities of the nation in one dish. Perhaps, this is the dish that has also brought the happiest and
Vegan Lahmacun (Turkish Pizza) Read More »
I wanted to create a really good vegan kumpir recipe (Turkish baked potato) that doesn’t use any vegan “dairy” products. I couldn’t find a single version that achieves that. I’m not saying there are no good vegan dairy alternatives but it is pretty hard to find them. So we’ll just focus on the unequaled charms
Vegan Kumpir: Guide To Your Perfect Turkish Baked Potatoes Read More »
Aubergine (eggplant), miso or tomato paste and olive oil is such a delicious combination! We can experience that beautifully in this miso aubergine spread. In cooking, you often try to avoid to soak the aubergines with too much oil. When using it as a dip in smaller quantities, however, we can use oil and aubergine
Miso Aubergine Spread with Dill and Parsley Read More »
Sourdough is the way to go! It is tastier, more nutritious and easier to digest than products leavened with conventional bread yeast. If you want to start baking with sourdough, you need a starter. However, anyone can make a starter in just a couple of days. A starter is where you nurture and accommodate your
Savoury Vegan Sourdough Pancakes Read More »
Turkish red lentil soup is an absolute classic that you’ll find in any Turkish restaurant. If you should ever live with a Turkish person for a month chances are high he or she is going to make this soup. What makes it so popular? Two words: simplicity and comfort. Exactly for those reasons it is
Turkish Red Lentil Soup with Miso (Vegan) Read More »
Aubergines (eggplants) are not the easiest vegetables to cook with if you are not familiar with their structure. They are spongy, filled with air pockets that are ready to absorb any liquid. If you just boil them they’ll end up pretty tasteless. If you fry them without any precaution against soaking a lot of oil
Aubergine (Eggplant) Dissolved, Fava and Vine Leaves Read More »
This recipe was inspired by Ottolenghi’s take on Bircher Müsli, a porridge created by a Swiss doctor for his patients. I really liked the smooth acidity that stays until the end of the flavour caused by yoghurt. So trying to create a plant-based breakfast that can reproduce that pleasant acidic finish, I looked at fermented
Fermented Oats: Probiotic Porridge with Pear and Plum Read More »
Here is not only how to ferment quince but also how to use it in a delicious and nutritious way. Black radish greens are some of the most nutritious things on this planet! I wanted to write a salad recipe with fermented quince since it is so fresh and light. It reminds me of leafy
Fermented Quince In Black Radish Salad With Greens Read More »