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A classic, delicious vegetarian recipe that uses tons of mushrooms! The illustration style is inspired by nostalgia for the 1960s and 1970s. I've included my secret ingredient - mustard, which makes the stroganoff sauce pop a bit more!
This is magic one because it made my hubby actually looking forward to eat tones of veggies (instead of thinking about this as a punishment ;). Whole concept is loosely based on Jam type of Thai salads which was I ate most often when we stay there(6 month all together) and I missed dearly so I just start making those at home. One day I run out of eye bird chili but I had can of chipotle in my fridge which gave it a bit of Mexican twist. For sure this is not your authentic Thai meal but just the way I cook at home. Sometimes I use glass noodles, sometimes rice tagliatelle and sometimes quinoa (or just veggies). If I don't have palm sugar I use anything sweet from date syrup to plain white sugar (come one! it's just a little spoon). It will work with nearly any veggies and fruits - just think a mixture of crunchy, soft, creamy, tangy, salty, spicy a bit sweet goodness. One thing important is to heat up the dressing and then mix all the ingredients in a same, still hot pot, to make salad not really cooked or anything but also not fridge-cold. We eat it crazy spicy but it will be ok mild. Have fun!
Asparagus soup is one of my favorite parts of spring. Here in Germany we can choose between two variants of asparagus - green and white. You have to peel the white stalks entirely, but it's worth the time, they're absolutely delicious and make a creamy, flavourful soup.