any day eat, eats, fast eat, vegeterian eat

Black bean spaghetti with kale and pomegranate

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when i was i kid i loved pasta. and a really mean loved. i could eat it every single day for weeks if i was allowed. from time to time me and dad also used to make pasta together. this always ended up with the whole kitchen being heaped with tagliatelle on the dry. sometimes we’d go all the way and make tortellini,  another love of mine. i cherished these days. winding the pasta machine, hanging out in the kitchen, later serving the rest of the family this fantastic creation of ours. with loads of parmesan if i had it my way. at this that time my humble opinion was that pasta was the best invention the world had seen. i even remember writing a short paper on the subject when i was eight.

now it was a long time since i stood in a kitchen surrounded by pasta and even though i have a very weak spot for pasta carbonara that’s not how i approach weekdays today. since i don’t cook (or eat) much meat i try to fit in proteins into my meals wherever i can. and a big portion of veggie pasta doesn’t really fill that purpose, or my stomach for that matter. that’s a problem, since i love both the pasta itself and the simplicity in tossing of a bowl of spaghetti.

then, a couple of weeks ago i found something that turned my weekdays around completely. black bean pasta. yes, it’s exactly what it sounds like. pasta made from black beans, packed with proteins and satisfyingly filling. i combined this with the great kale, a new green interpretation of my dad’s pesto and pomegranate. ending up with something both beautiful to look at, comforting to eat, easy to make and incredibly tasty. people say you should be humble about your own cooking, but seriously, i’ve made this like seven times the past weeks. i promise you it’s good.

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the pasta part
200 g black bean spaghetti
6-8 leaves of kale, washed and cut into small pieces
1 big red onion, sliced
seeds from 1 pomegranate
parsley pesto (see below for recipe)
salt & 
pepper
pumpkin/sunflower seeds, toasted (was out of pumpkin seeds..)

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parsley & kale pesto
2 leaves of kale, stalks removed and cut into small pieces
one bunch of parsley, stalks removed
100 ml almonds
1 clove of garlic, minced into paste
100 g parmesan cheese, chopped
juice from 1/2 a lemon
100 ml olive oil, more if it’s too dry
1/2 tsp honey/agave syrup (optional)
1 tsp sea salt

start of by making the pesto. put all dry ingredients in a bowl mixer and mix until semi-fine. add liquids and pulse again, adding more oil if necessary. let rest for a while to allow the flavors to emerge. then adjust flavor (salt/cheese/lemon/syrup) if needed.

on to the pasta. while bringing salted water to a boil prepare the vegetables and the pomegranate. fry the onion and kale at high temperature in some olive oil while the pasta is cooking. remove frying pan from the heat and add drained pasta and just over half of the pesto and a dash of olive oil. mix well to make sure the pesto has worked it’s way into the tangle of pasta. put on plates and add a spoon or two of pomegranate seeds, some pumpkin seeds, black pepper and a shaving of fresh parmesan. indulge with more pesto close at hand.

about that pasta: in Stockholm you can find it at a couple of health-/eco stores – just have a look around. and the non-food photos is a peek from my past weekend in London.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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eats, fast eat, salad eat, vegeterian eat

Figs and lentils.

the story of the fresh fig.
so i have this problem. or maybe it’s not a problem, more of a compulsion i should say. whenever i go into a grocery store i can’t stop myself from shopping – there is always some fantastic fruit or vegetable in season.

recognize that?

this time is was figs. oh and grapes. and mango. and blueberries. anyways. instead of just buying some cashews (the reason for my leap to the store on a ten min break from studying) i ended up back at school carrying this huge bag of fruits. next time its fresh corn. or those sweet swedish apples in season right now. though, what should a girl do when being presented with all that wonderfulness? i cave in every time.
now i’m also debating getting my own fig tree. imagine that. i dream of having fresh homegrown figs with yoghurt, walnuts and honey for breakfast every day.

back to the story; my deviation from the plan resulted in quite some feast. a solo lunch feast.

Date and halloumi salad with lentils | piecefully

so this is what you do to make a feast for one.
2 fresh figs, washed and sliced
two handfulls of baby spinach
one small red onion, in wedges
50 ml beluga lentils (the trick is to cook them with a piece of bouillon instead of salt)
70-100g halloumi, in pieces (or good goats cheese…)
almonds, toasted and chopped (or walnuts!)
crema di balsamico
fresh thyme

if i had had walnuts and goats cheese at hand i would have opted for that, but almonds and halloumi work just as awesomely. put the figs and onion in an oven tray and bake at 225°c for ca 10 minutes (keep an eye on them – you don’t want the figs too soft). whilst doing this, cook the lentils according to directions and fry the halloumi (if using goats cheese there is no need for preparation). arrange vegetables, lentils, figs and cheese on a plate – top of with thyme, almonds and crema di balsamico. then enjoy. i did.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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