Tastecelebration.com

[tastecelebration]

(via Lentil cream for the sandwich, dip or the bbq ...) 

Lentil cream may not sound so fancy, maybe not even very sexy to be honest … But, oh my! It’s so good and insanely easy to make.Pssst! This recipe is free from gluten, lactose, soy and nuts.

[tastecelebration]

(via Crispbread with teff and seeds) 

Make a supersimple crispbread with teff and lots of seeds for the coming eastern breakfast or drink. I'm sure you will surprise your lucky guests!

Pssst! Did you know that all recipes on the blog are free from gluten?

[tastecelebration]

(via Sirocco + Persian stew with quince and saffron) 

Where did the warm spring go? Oh well, that makes it a perfect moment to make a Persian stew with quince, cinnamon and saffron... The recipe is taken from the beautiful book Sirocco by Sabrina Ghayour that I also wrote a review about. Enjoy!                                                                                                                 The blog is, as always available in English, Dutch and Swedish. Welcome to my kitchen!

[tastecelebration]

Salty lemon chutney

This salty lemon chutney suits casseroles or other dishes that need "a bit of extra boost," maybe in combination with something sweet like quince or plums?

Today I make a salty lemon chutney. Bold with it's spices and salt and just enough sweetness added to it. Perfect for brave foodies like you. And for your stew, dip or dressing. Mmm.

The blog is, as always available in English, Dutch and Swedish.

[tastecelebration]

Crisp rösti with carrots

Next time you want something quick, delicious and filling, do me a favor and make crisp rösti with carrots. It's just so finger lickin' good!

http://www.tastecelebration.com/crisp-rosti-with-carrots/

[tastecelebration]

Today on the blog I make a bolognese with beluga lentils and red wine. It taste crazy good with both pasta or with homemade tortillas and guacamole. Yum! Direct link to the post in the profile. The blog is, as always available in English, Dutch and Swedish. Welcome in my kitchen! #homemadefood #plantbased #plantbaseddiet #vegan #veganfood #bolognese #laktosfritt #lactosefree #lactosevrij #gluenfritt #glutenvrij #glutenfree #glutenfreevegan #newpostontheblog #nyttinläggpåbloggen #foodblogger #matbloggare

[tastecelebration]

(via Review Optimum 700 advanced cold-press juicer and a Cavalo nero juice)

[tastecelebration]

Citrus-scented oven baked zucchini

Many with gardens have an overflow on zucchini at the moment. Or you just find them at a very cheap price in the supermarket or on the market. What better moment to make use of it? I have some yummy recipes for you with zucchini to come but today I start with this citrus-scented oven baked zucchini. read the complete post on the blog...Citrus-scented oven baked zucchiniIngredientsFor 1 person2 small round zucchiniFilling10 gram / 035 oz dried, mixed mushrooms very hot water2 yellow onions, slicedA good knob of butter or deodorized coconut oil4 spring onions2 cloves of garlicThe inside of the zucchiniAdd later to the fillingA handful of walnuts, roughly crushedLemon zest of 1 lemon25 gram crumbled feta cheese (optional) or replace with a suitable vegan alternative (see earlier recipe on vegan almond feta cheese)Salt, pepper and 1 tablespoon of fresh or dried thymeHow do I do it?1. Set the oven 0n 200° C.2. Soak the dried mushrooms in hot water for about 20 minutes. When ready squeeze the excess water and throw away.3. Cut a small lid of the top of the zucchini. Carefully “dig out” the zucchini with a teaspoon. You want to keep the zucchini whole but with an empty inside. Place the stripped zucchini on a ovenproof plate and add some drips of oil on top and on the bottom. Place in the oven while preparing the rest.4. Clean and slice the yellow onions. Bake carefully on low heat the sliced onions for about 10 minutes in a deep skillet with butter or oil. Stir occasionally to avoid burning.5. Meanwhile baking, slice the rest of the vegetables including the soaked mushrooms finely. Add the cut vegetables to the pan with baked onions. Bake until all excessive fluid is disappeared.6. Add chopped walnuts, lemon zest and feta cheese (optional) to the vegetables. Add salt, pepper and lots of thyme and stir carefully. See that you season it good!7. Take out the now soft baked zucchini from the oven and add the filling to it. Carefully so you won’t burn your fingers!Spread a few drips of oil on top and place the ovenproof plate back in the oven another 10 minutes.Enjoy the filled zucchini with some rice if preferred. I like it just as it is with some fresh greens.This recipe is free from gluten, sugar and lactose if you leave out or replace the feta cheese.

[tastecelebration]

(via A really good feta cheese made with almonds)

[tastecelebration]

(via Marinated artichoke heart with preserved lemons)

This must be one of the easiest recipes I have made. But also one of the most delicious! Perfect to have ready in the refrigerator. Eat it just as it is or combine it with a salad, an omelet or a BBQ... The marinated artichoke heart with preserved lemons are fantastic with whatever!