My dreams are normally full of food. If you know me well and see me staring off into the distance, you’ll know its because I am thinking about my next meal, the meal I just had or a recipe I am working on. It is therefore natural for me to combine food and art.
Beetroots have such amazing colors, my favourite is the deep ruby red because of the colour but also the antioxidant qualities you get with it.
This recipe is my healthy vegan version of beef tartar using those beautiful red beets to create a hearty, beet tartare. The dish has a lovely crunch and salinity from the capers and a smooth heat from the mustard.
I loved playing with this dish, as when you have finished you have a pink paint and a white cream cheese base to play with. It lets your inner artist (and child out) and what could be more fun than that!
This is a Tasha. Kitchen original, feel free to copy, creativity should be shared!
2 small beets
1 tsp. capers
1½ tbsp. olive oil
1 tsp. mustard
1 tsp. apple cider vinegar
¼ tsp. sea salt
3 tbsp. vegan cream cheese (see prior recipe)
Chives, chopped (for garnish)
Preheat an oven to 350c
Bake the beetroots in salt for 40 mins or until slightly tender
Remove from the oven and let cool
Once cooled chop into roughly 1cm x 1cm pieces
Whisk together the mustard, vinegar, oil, and salt.
Transfer beets to a small bowl and mix with the dressing
Smear plate with the vegan cream cheese and place the beetroot on top using a cookie cutter or ramekin
Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean. The dish is typically made from raw fish cured in citrus juice such as lemon or lime and spiced with pepper or chilli. Additional seasonings such as chopped onions, salt and cilantro may be added.
It’s a healthy dish and can be made in a matter of minutes, you just need to make sure the fish is fresh, which is one of the advantages of living in a place like Boston, where not only can you get fresh sushi grade fish, but you can track it back to the fisherman who caught it.
I bought my salmon belly from Red’s Best, who offer traceability for their seafood, this means that the customer can trust that the seafood is caught locally, labelled correctly and subjected to quality control along its journey. Trust that an intelligently minimised carbon footprint maintains traceability without undue burden on natures footprint.
1 garlic clove – crushed
1 red chili – finely chopped
½ cup lime juice – freshly squeezed
coriander – finely chopped
½ red onion – finely sliced
Salt & pepper – to taste
Wash and slice your salmon
Place in a shallow ceramic or glass dish. Season with salt and pepper.
Combine juice, chili, garlic and coriander and pour over your salmon
Stir the fish gently to ensure it is completely coated with the juice mixture
Place the sliced red onion on top of your fish while it ‘cooks’
Let your fish ‘cook’ for an hour. You can leave it for as little as 5 minutes if you are in a hurry.
The picture you take of this will be as vibrant as the combination of flavors.
I love watermelon radishes and you would have seen them featured on the blog before. They are electrifying to the eye, and whilst there retain that vibrant peppery taste that all radishes do, they are a little more subtle than your usual pink variety.
I love this salad as it is quick, and you have a great variety of tastes and textures. The goats cheese gives you your protein element and is nice and creamy, punctuated by the piercing sweet citrus from the juicy oranges and contrasted by the crunch from the radishes and toasted walnuts.
2 watermelon radishes
A handful of walnuts, toasted and chopped
2 tbsp. goat cheese
10 chives (minced)
Sea salt to taste
Wash and top and tail the radishes
Use a mandolin to thinly slice the radishes or use a sharp knife if you don’t have one
Place them in a bowl of water with a little lemon juice to keep the colour bright and stop them from drying out
Top and tail the oranges, cutting the segments out and disregarding the white membrane
Drain the radishes, laying them on a plate with the orange segments on top, reserve some of the orange juice from the chopping board and sprinkle over the top
Toast the walnuts in a dry frying pan for 2 minutes
Add the goats cheese and toasted walnuts
Sprinkle the salt and minced chives liberally over the top
One of the amazing things about living by the water is the amount of fresh fish you can get. Mr. B loves tuna, almost as much as salmon and will eat it raw or cooked, day or night!
This recipe is so refreshing, with both the fennel and grapefruit adding nice accents to the dish.
It is a protein and vitamin C dense dish in addition to being allergen free. It takes less than 20 minutes and can be served as a starter or main.
1 large fennel bulb
6 small red radishes
1 tbsp. sugar
1 tsp. salt
1 tsp. red wine vinegar
1 pound fresh ahi tuna
Salt and pepper for additional seasoning
2 tbsp. coconut oil
1 large ruby-red grapefruit
If you don’t have red wine vinegar or you prefer not to use it, you can use the juice from the grapefruit as the acidic element
Thinly slice the fennel and radish with a sharp knife
Place the fennel and radish into a bowl and mix in the sugar and salt. Let sit in the fridge for 10 minutes, then drain any liquid and add the rice vinegar. Set aside until ready for serving.
Place a heavy skillet or cast iron pan over high heat and let it get very hot. Generously season the raw tuna with salt and pepper and then rub on 1 tbsp. of oil. When the pan is hot add the rest of the oil, then add the tuna and sear for 60-90 seconds on each side. When each side is seared, remove the ahi from the heat.
If you are not using fresh tuna, you may want to cook this for longer and adhere to any raw food consumption warnings
Let the tuna rest and slice into ½ inch slices once cooled
Over a bowl, peel the grapefruit and then cut segments of the ruby-red flesh out, try and cut out and dis-guard as much membrane as possible without the grapefruit falling apart
Place the slices in a bowl and squeeze any juice into the bowl
To assemble the dish, place alternating layers of grapefruit and ahi across a plate. Season and drizzle some of the reserved juice and vinegar from the pickles
Add the pickled fennel and radish.
Top with a few fennel fronds and a big pinch of black pepper to serve
My favorite way to eat vegetables is straight from the BBQ with a little hint of smokiness and char. I also love seeing those perfect grill lines, as it reminds me of the Mediterranean and eating fresh vegetables and fish by the sea.
Since I use a grill pan in this recipe, it is advisable to open a window or two before you start. I have a small kitchen, not near a window and so subsequently set off the fire alarm in the apartment. Mr. B literally went deaf for an hour or so, although he said that in the end, that was preferable over dinner as I apparently speak 150 words a minute! Nice!
¼ tsp. salt
½ tsp. ground pepper
1 tsp. coconut oil
Place a grill pan over a medium heat.
Brush the vegetables with coconut oil, coating lightly
Sprinkle the vegetables with salt and pepper
Working in batches, grill the vegetables until tender and lightly charred, around 8-10 minutes for the aubergine, 6 minutes for the courgettes and 4 minutes for the asparagus
I like the lines in a diamond shape, to achieve this place the vegetables on a diagonal and then on the horizontal
The vegetables generally take less time on the second side than the first
I simply served this with some home made pecan pesto and grilled chicken
I have posted this one before but it is such a wonderful recipe for its ease, health and taste that I thought it was worth posting again
I have also made it so many times that I have found a better cooking technique, which is always good if you are trying to do something in the morning before work
I have also taken to adding a mixture of berries for a nice contrast in texture and a little acidity.
For those of you who have a sweet tooth, I would recommend instead of putting maple syrup on the pancake, since it is already sweet from the banana, you drizzle a little on the berries instead
This is such a delicious combination, that you could serve it for breakfast or desert.
Tasty, healthy heaven!
1 Banana, peeled
1 tsp. Coconut Oil for cooking
2 tbsp. Blue Berries
2 tbsp. Chopped Strawberries
1 tsp. Raw Maple Syrup
(Optional extras: add a tsp. of cinnamon for added natural sweetness and a toasty smell, serve with a mixture of blueberries, strawberries with a drizzle of maple syrup over the top or change the berries to those of your preference)
Blend together the egg and banana to form a batter
Place 1 tsp. of coconut oil into a frying pan, warm and pour in the batter. Make sure you cover the whole pan to make a thin pancake
Keep on a low-medium heat for 3-5 minutes
Instead of flipping the pancake, which can be messy with this gluten free recipe, put the grill (broiler) in the oven on when you start and after 3-5 minutes on the hob place the whole pan in the oven, this will cook the top too and will make it easier to flip onto a plate when you are done
Remember to use a dry dish cloth when taking the pan out as the handle will be hot
Serve with the berries for a child and adult friendly, high protein breakfast or desert
It doesn’t get better than this in the world of Tasha. Kitchen