Posts by Mareike Brühl
Roasted Beets and Carrots
The roasted, tender veggies are a delicious match with the fresh yogurt and nutty flavor of the bulgur. Adding walnuts to the oven also creates an amazing crunch. Make sure to buy fresh beetroots, not the ones which are pre-cooked and packaged.
Read MoreEerste app met seizoensgebonden recepten
In de Fork Ranger app zie je per recept in welke maanden het volledige recept in het seizoen is. In geen enkele andere app is het zo makkelijk om met de seizoenen te koken. En omdat de recepten geen vlees en weinig zuivel bevatten, is de klimaatimpact extra laag.
Read MoreHow to eat less dairy as a climate-conscious cheese lover
For many people who want to eat more sustainably, the big challenge is reducing dairy, especially cheese. What is the best way to do this and what is a sustainable amount of dairy?
Read MoreCoconut Dahl (workshop)
Dahl is a South Asian lentil stew with lots of flavour. In this version, the peaches add some delicious sweetness while the raw spinach gives a fresh bite. If you’re not a fan of warm fruit, you could also replace the peaches with tomato.
Read MoreSpinach Pasta Pesto (workshop)
I discovered this recipe by accident, and it was part of the
inspiration for the Fork Ranger book. The combination of tomatoes and
chopped spinach almost creates a ground meat texture.
Butternut Squash Risotto
The butternut squash provides a sweet yet hearty bite to the creamy risotto. It’s important to cut the butternut squash into small cubes otherwise it won’t be done together with the rice.
Read MoreRoasted Brussel Sprouts and Cauliflower
This recipe contains more than your daily dose of nuts, but it’s not just the pecans you see. The cashew-turmeric cream sauce adds some nice flavours to the roasted veggies. Even with a hand blender this sauce is quickly made!
Read MoreMushroom Coconut Rice (workshop)
A simple and rich rice that you can add your favourite vegetables to. The soy sauce and mushrooms create awesome umami flavours while the coconut milk creates silky smooth rice.
Read MoreOven Ratatouille with Potatoes
While tomato, zucchini, aubergine and bell pepper form the core of a Ratatouille, there’s plenty of variation. This is an oven version with some extra protein from the chickpeas. And when we’re using the oven anyway, the baked potatoes match very well.
Read MoreRed Beet and Apple Salad
A straightforward salad with a delicious dressing. Red cabbage and apple is always a great combination and the beetroot and walnuts give some nice texture.
Read More