April: a usually wonderful month of the year – flowers start reappearing from their winter sleep, chestnut stands slowly transform into ice cream stands along the lake, winter jackets can finally do what they do best (live in the attic), one can leave work in daylight and even go for a run before the sun sets. Technically so much to love – everyone seems to be in a happy mood now that the cold has passed. Or so we thought it had passed….. last weekend the warmth decided to take a leave of absence making way for some spring snow. How rude!
The snow did not stop me from embracing the supposed spring season – it is finally asparagus time again! A delicious unique vegetable which has the questionable side note of adding a peculiar smell to ones pee. We can count ourselves lucky that not all produce does that….. I wouldn’t want to know what aubergine urine could smell like…. or how about egg? Anyways, in keeping with the season with a hint of snow, I attempted a warming spring pasta dish using six ingredients: asparagus, cream, lemon, garlic, parmesan and, of course, pasta. Turned out yums – perfect for a mid week meal and freezable lunch!
Lemony Asparagus Cream Pasta
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Based on ecological reasons, my flatmate has recently decided to turn vegetarian. My, was she a bacon lover.
Nonetheless, I fully support and understand her choice. Despite being born omnivores, the impact and consequences of today’s meat and fish consumption are horrendous. Not only is the amount of water used to produce one pound of meat (ca. 1600 litres, no joke) disgusting, the amount of ongoing soy bean cultivation to create enough meal for livestock is equally shocking. Since the 90’s, soy bean production has doubled globally, with about 85% of the produce being used for oil and meal. On average, for the 87kg meat and 250 eggs each European eats per annum, 400m2 of land are needed per person to keep up with the demand. Unimaginable. The rapid expansion has led to invasion of natural habitats, (including woodlands, rainforests, savannahs in South America), damaging water reserves, soil quality, ultimately threatening wildlife and biodiversity.
Something has to change. Something has to change fast. Reducing your meat and dairy intake would be a great first step – it is mine.
That being said, I went through my recipe index and was shocked by the small percentage of vegetarian dishes cited. So, to improve that statistic, I got to work and am proud to present you with a simple mid-week vegetarian gratin. Not dairy free, but delicious. Meat is definitely not missed here. Also, keeping in tune with the ecological theme, it is avocado free.
Asparagus Mushroom Gratin
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