Green Kitchen at Home – David Frenkiel
June 7, 2017 by Jenny
Green Kitchen at Home: Quick and
Healthy Vegetarian Food for Everyday by David Frenkiel and
Luise Vindahl is filled with over 100 delicious vegetarian recipes
straight from their Stockholm kitchen. With quick and easy ideas
for weekday lunches and supper, slightly more elaborate dishes for
the weekend and everyday recipes for breakfast and dessert, this
book shares how they build their meals at home, the shortcuts they
take and the tricks they’ve learnt in the kitchen. And the bonus is
all recipes are child-friendly too.
If this is how they eat in their home, I want to move in –
beautiful, hearty meals packed with the multi-hued vegetables,
fruits and grains. The dishes are almost too pretty to eat –
almost. Courgette, Fennel and Turmeric Soup, Roasted Root and Rye
Waffle Toastie, Green Pea, Broccoli and Mint Soup with Puy Lentil
Topping and a scrumptioius looking Cauli ‘Fish’ and Chips are a few
examples of how they transform vegetarian eating into totally
crave-worthy dinners.
I have all of the authors’ books (except for Smoothies– I’m not a smoothie girl – I want to
chew my calories unless they are alcoholic in nature). Green Kitchen Travels: Vegetarian Food Inspired by
Our Adventures and The Green Kitchen: Delicious and Healthy Vegetarian
Recipes for Every Day (also released as Vegetarian Everyday) are incredible books which
I have cooked from frequently in the past. I haven’t had an
opportunity to make anything from this title but hope to make the
Middle Eastern Sweet Potato Wraps we are sharing here today soon –
they look so good and Andrew is all about the wraps lately!
Special thanks to Hardie Grant and the authors for sharing a recipe with our members today. Please head over to our contest page to win a copy of this book for your own library.
Middle Eastern Sweet Potato
WrapsWe didn’t grow up eating sweet potatoes, as they have only become popular in Scandinavia during the last decade. But we sure are making up for it now. Roasted sweet potato slices are on weekly rotation in our home and we use them in a variety of recipes – tucking them into salads, mixing them with cooked lentils as a hearty dinner, placing them inside mayo sandwiches, or in wraps like this one here. The boiled eggs make it a more substantial meal; dates, pomegranate, feta add a burst of flavours and lettuce and cucumber keep it light and fresh. A green smoothie (page 63) is the perfect accompaniment.
Prep + cook time 35 minutes
1 small sweet potato
Preheat the oven to 200ºC (400ºF/Gas mark 6) and line a baking tray with parchment paper.
Wash and dry the sweet potato then slice it into 5 mm (1⁄8 inch) thick rounds (with the skin on). Put the rounds in a bowl along with the spices, salt, pepper and oil and toss until well coated. Spread the sweet potato out in a single layer on the baking tray and bake for 20-30 minutes or until soft and golden with crispy edges. Turn the slices over halfway through the cooking time to ensure that they bake evenly.
Remove from the oven and set aside while you start assembling the tortillas.
Tip:
Add this recipe to your Bookshelf (click the blue +Bookshelf button)
Categories
- All Posts (6609)
- Antipasto (1984)
- Author Articles (241)
- Book News (918)
- Cookbook Giveaways (942)
- Cookbook Lovers (247)
- Cooking Tips (97)
- Culinary News (298)
- Food Biz People (537)
- Food Online (756)
- Holidays & Celebrations (257)
- New Cookbooks (139)
- Recipes (1440)
- Shelf Life With Susie (231)
- What's New on EYB (129)
Archives
Latest Comments
- virjeania on Every Last Bite Cookbook Giveaway
- virjeania on Hot Sheet – Cookbook Giveaway
- virjeania on Flavorama Cookbook Giveaway
- Jacquid on Every Last Bite Cookbook Giveaway
- Jacquid on The Secret of Cooking – Cookbook Giveaway
- Jacquid on 5 Ingredients Mediterranean by Jamie Oliver – Cookbook Giveaway
- Jacquid on Sugarcane – Cookbook Giveaway
- Pittsteats on Every Last Bite Cookbook Giveaway
- banba1 on Hot Sheet – Cookbook Giveaway
- banba1 on Every Last Bite Cookbook Giveaway