This dish came about by accident. Originally I wanted to make Green Kitchen Stories’ Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before. But it turns out I am awful at slicing eggplant. You have to slice the eggplant very thinly, but mine were uneven and all but a few weren’t the entire length of the eggplant. Because the eggplant needs to be grilled in the oven before rolling, I had an idea for making lasagne after seeing the slices laid out in a casserole dish. So instead of pasta, I used the eggplant slices! Mmm…it turned out very well!
I’m a big fan of Courgetti and Zoodles, aka thinly sliced zucchini that looks like spaghetti noodles. I’ve tried courgetti with various sauces ranging from avocado to tomato, but this is the first time with mango! Mmm… The Mint & Mango Marinated Zucchini Spaghetti from Green Kitchen Stories is so delicious! I prepared the zoodles as a side dish with salmon with paired together perfectly.
I love a good salad and Sprouted Kitchen’s Coconut Quinoa + Spinach Salad is delicious! So many flavors – raw spinach, quinoa cooked in coconut milk, shallots cooked in coconut oil, pistachios, pomegranate, and a lemon-thyme dressing. Fresh and perfect for the hot weather we’re having right now in Belgium! Although there aren’t too many ingredients it still takes time to make. First, I had to open all of the pistachio shells. Second, I never realized how hard it is to get all of the arils (the red drops holding the seeds) loose from the fruit. Normally I press the pomegranate for its juice and I wasn’t even sure you could eat the whole aril but luckily I have access to the internet and found out via Live Strong that not only are they edible but nutritious.