Breakfast

Well-balanced breakfast can give you energy and prevent you from eating too much during the rest of the day. Here are the 12 best foods you can eat in the morning.

Celeriac stew or soup

Do you like celery root (celeriac)? I like it very much. Now is the season and we get lovely, fresh, huge bunches of celery root for cheap. It can be used for many different things. I will share all the dishes you can make with celery root. I start with my mother's celery root stew with orange juice. This dish can be eaten cold, lukewarm or hot as a soup. It tastes extra good the next day.

Celeriac stew or soup

3 tbsp olive oil
1 yellow onion (finely chopped)
1 garlic (finely chopped)
2 celery root (peeled and cut into small pieces)
3 yolks (peeled and thinly sliced)
2 potatoes (peeled and cut into small pieces)
The juice from 1 orange
A handful of finely chopped celery root leaves
750 ml boiling water
Salt (freshly ground white pepper)

Fry onion and garlic in oil with a little salt over medium heat for approx. 5 minutes until they soften
Add the celery root, potato and carrot pieces and stir well
Bake approx. 5 minutes and added boiling water and the leaves
Turn down the heat, let it simmer for 20-30 minutes until the vegetables are soft.
Add the juice from the orange and wait until it boils again
Remove from the heat, season with salt and white pepper

Serve warm or cold as you like

Main Course

Mediterranean

celeriac, celery root, easy, quick, soup, stew, vegan, vegetarian

Vegan Chickpea Casserole

This stew is very easy to make. You can make with just onion, garlic and tomato puree or you can use different vegetables like I do.

Vegan Chickpea Casserole

250 grams of dried chickpeas (good quality, I used organic)
1 onion
2 garlic cloves
1 potato
2 pieces of carrot
2 celery sticks
1 snack paprika
1 Turkish green pepper
1,5 tbsp tomatpuré
200 g of finely chopped tomatoes from a can

Soak the chickpeas overnight or at least 10 hours
Strain the chickpeas and fill a pot with water (the water should be 7 cm above the chickpeas) cook the chickpeas over medium heat while you prepare the vegetables
Cut onion, garlic, paprika, green pepper, carrot, potato, celery sticks into small pieces
In a wok, pan or pot, fry the vegetables for 5-10 minutes in olive oil
Add tomato puree and canned tomatoes. mix well
Pour over the vegetables in the pot with the chickpeas (or vice versa) and mix well
Simmer for at least 45 minutes until the chickpeas are done.
The cooking time can vary up to an hour and a half. You have to check the package down the chickpeas. You can add boiling water if the water boils away during the process.
The stew can be served with bulgur or rice pilaf. Leftovers can be frozen.

Main Course

Mediterranean

Quick kimchi with Norwegian cabbage

Since it's cabbage season and new cabbage and head cabbage are everywhere and super cheap I want to share some recipes. If you didn't like original kimchi I can guarantee you will like it. It's super easy to make!

Quick kimchi with cabbage

1 Head cabbage or new cabbage (my head cabbage was 900 grams)
3-4 spring onions (thinly sliced)
1 tbsp of sugar
60 ml fish sauce
60 ml chopped garlic
60 ml julienne-cut carrot
60 ml salt
80 ml Aleppo pepper (Turkish pul biber or Korean hot pepper flakes (if you don't have any of them use sambal oelek))

Cut the cabbage into thin slices
In a plastic bowl, mix cabbage with salt and 250 ml cold water
Mix pepper, sugar, fish sauce, garlic, carrot and spring onion in a bowl
Strain the head cabbage, wash with cold water and strain again
Mix the cabbage and the spicy vegetables well
Fill the kimchi in a plastic box completely tightly with the help of a spoon, so that there is no air in the box

You can serve immediately with toasted sesame seeds sprinkled on top, or you can store in the fridge.
I like to eat it freshly made right away and later I make kimchi pancakes with the rest.
If you like Korean food you must watch Maangchi's videos and recipes. I made this with her recipe, simple and good! Highly recommended!