Fast food can also be vegetarian, delicious and very healthy. The Katy Beskow kitchen proves this with two finger-licking recipes that you can prepare in just a quarter of an hour.
Katy Beskow is an award-winning cook, writer and cooking teacher passionate about seasonal ingredients, vibrant meals and hassle-free cooking. In his book Vegan Cooking in 15 Minutes, you will find 100 tasty, balanced and healthy recipes.
“Many people think that fast cooking involves preparing all the teeth well in advance, but this is not true. All that is needed is to spend the time effectively before and during the process,” Beskow explains in his book.
The following two recipes are an example of Beskow’s creative and practical cuisine.
EGGPLANT KEBABS WITH HARISSA, CUCUMBER, RED ONION AND MINT SAUCE
These spicy, sweet and deliciously pringoso kebabs can be grilled or barbecued. They are served in flatbreads with the acidulated sauce and pomegranate seeds that look like jewels and a generous drizzle of tahini.
Harissa was previously only found in oriental grocery stores, but is now available in most large supermarkets; It is usually in the food section of the world. Ingredients for two generous servings:
- 1 large eggplant, cut into 3cm pieces
- 2 tablespoons harissa pasta
- 6 whole cherry tomatoes
- 1 tablespoon maple syrup
- 2 large flatbreads
- 1 small pomegranate, only the seeds A generous drizzle of tahini paste for the sauce
- 1⁄4 small cucumber, finely chopped 1 small red onion, finely chopped
- A handful of chopped fresh mint leaves
- 1 tablespoon cider vinegar
Elaboration:
- The iron is heated over medium-high heat. The pieces of eggplant and cherry tomatoes are strung on 2 previously soaked metal or wooden skewers.
- The harissa paste is beaten with the maple syrup in a large container, then the skewers are dipped in the mixture, generously bathing the eggplant and tomatoes. Place the skewers on the griddle for 5-6 minutes and then turn and roast for another 5 minutes.
- Meanwhile, the sauce is prepared. Add the cucumber and red onion in a small bowl and stir with the mint. It is sprinkled with vinegar and left to infuse while roasting the kebabs.
- Place the roasted flatbreads in a dish and sprinkle the pomegranate seeds abundantly on top. Remove the kebabs from the griddle carefully and arrange the vegetables in the breads. Add the sauce and tahini on top and serve immediately.
LIME AND COCONUT CANDY
This simple five-ingredient sweet is rich and creamy with acidic notes of lime. It is served cold in glasses for a perfect minimalist dessert. Cooling the can of coconut milk will separate the cream from the water, and so you can easily remove the cream to make this delicious dessert.
Ingredients:
- 400 ml can-fat rich coconut milk, cold
- 4 tablespoons coconut yogurt
- 2 tablespoons maple syrup
- 2 unwaxed files
- 1tablespoon roasted coconut chips
Elaboration:
- Open the can of cold coconut milk and remove the solid cream, discarding the remaining coconut water (or it can be reserved for another recipe). Add the coconut cream in a large bowl and add the coconut yogurt. Using an electric mixer, beat the cream, yogurt and maple syrup all together for 5 minutes until slight spikes begin to form.
- Meanwhile, the skin of the lime is finely grated and then one of the files is split in half to squeeze it.
- Pour the zest of the lime into the creamy mixture (reserving a teaspoon of coffee) and stir well, and then add the juice of half a squeezed lime.
- It is divided into dessert glasses and garnished with toasted coconut chips and lime zest before serving.
