Tag Archives: parsley

Beet Risotto with Lemon-Marinated Tofu

Yet another beetroot recipe! This risotto is most delicious and simple to make, although the cooking time was a little long for an improvised lunch dish. Beets are in season so they’re especially nice and sweet this time of year, and there’s double parsley power in there as well: in the form of a root […]

Spicy Sunflower Seed Spread

This is another take on Mihl’s sunflower seed spread, but this time we seasoned it with sundried tomatoes, harissa, and parsley. Really good and spicy, this goes well with potato bread and alfalfa sprouts like in the photo, and is even better with Finnish rye bread. With all the seasonings, this doesn’t have as much […]

Black-Eyed Pea and Red Cabbage Salad

Crunchy and fresh, this is a salad inspired by Eastern European bean salads. We had it alongside Juicy Baked Tempeh, and served the salad surrounded by triangular cucumbers. Here’s what I used: 2 dl cooked black eyed peas 2 dl red cabbage, thinly sliced 2-3 teaspoons balsamic vinegar 1 tablespoon olive oil 1 teaspoon dried […]

Fava Bean Dip

Fava beans, also known as broad beans, are very delicious, but there’s one problem: they have thick skin, and every bean needs to be peeled separately. Especially dried fava beans are a little difficult to work with. I was very happily surprised when we found dried split fava beans at a local shop, Al Marwan. […]


This is a North African salad made of bulgur (or burgul), crushed wheat grains. Bulgur doesn’t need to be cooked. Instead, it is reconstituted in the fridge overnight. It absorbs the liquid from vegetables, and prepared this way, remains firm in texture and is very flavorful. Other vegetables, like tomato or onions, could be added […]