Garlicky Long Beans

I got this very pretty looking fresh long beans the other day and wanted to do something with them. In Greece these beans are used to make a traditional casserole dish with tomato sauce, dill and olive oil but I wanted to do something different and more refreshing! So here it is! This recipe kicks ass and you should really try it, specially if you love garlic-like my boyfriend and I do.

-700gr fresh green long beans
-2tbsp sesame oil
-5 garlic cloves
-2tsp mirin
-1 ½ tsp salt
-1/2tsp brown sugar

Wash and prepare the beans for cooking as usual. Then steam for 10-15 min until they soften but not all the way done. Move to a wok and sauté with the rest of the ingredients over medium heat for 5-8 minutes.
Serves 2.

Onion Rosti

Rosti is a traditional Swiss dish that farmers eat. Its is fried grated potatoes. The first time I tried it was when I got a ‘ready to cook’ swiss style Rosti from Waitrose. It was vegan and had a garlic ham flavor. Since then I loved it. I buy many packages and when I don’t know what to eat, I eat that!! Because its fast to make it. It looks like an omelet but I never liked omelets! This is by far better, I usually have it next to my meal instead of french fries or rice. You can have it also for breakfast, but I was never a big fan of omelet breakfast. I am a fruit&oatmeal person.
Anyway, I did some research on how to make Rosti, and found that many people use egg whites, but the original recipe is egg free. I guess they put them to make the potato stick together like a pancake, but again there is no reason to use eggs, because then its not Rosti! They only thing about making Rosti from scratch, is that you need well, more time. But nothing crazy.
You can add anything in it, like you would in an omelet. But my boyfriend’s idea was to add onion, and its so perfect with it that I didnt want to ruin its simplicity. Its is definitely worth trying this!

You need :
-4 medium size potatoes
-2 tbsp oil for light pan frying
-2 onions
-1 tbsp+1tsp nutritional yeast
-1/2tsp salt [or to taste]
-1tsp garlic powder

You need to boil the potatoes until the are a bit softened. Not like you would to eat them boiled, but firmer. Try cooking them 5 minutes less than you normally would, around 10-20 minutes depending on the size. Chill them in the fridge overnight, or for a couple of hours.[If you don't do this they will become mashed and grated is what we are aiming for]
Peel the potatoes and grated them, like you would grate a carrot, but holding the potato sideways, to make the strips longer.

Add nutritional yeast, garlic powder and salt and toss lightly without mashing the strips.
Chop onion in small pieces.
Heat a frying pan [same size you would use for pancakes]. Add 1/2 tbsp oil and onions. Saute for 2 minutes and add half of the potato mix [2+1/2 handfuls approx.] With a spatula mix onion and potato and press lightly to distribute the potatoes evenly on the pan. Cook on medium high heat for a good 10 minutes and flip. To flip, unless you are a good flipper[a.k.a. my boyfriend], use a plate, a bit smaller than the pan. Cover the pan with the plate, and flip. Then smoothly put the rosti back on the pan to cook from the other side, pour the rest 1/2tbsp of oil around the edges of rosti[to make it crispy] and leave 10 minutes.
Repeat with the rest of the potato. This makes 2 pancake sized Rosti. Serve warm, plain or with your favorite sauce. [I love it with ketchup]

Stuffed Portobellos

I have tried some variations of this and decided that quinoa works best, because its light and fluffy. Most of the recipes I have seen for stuffed portobellos are done in the oven, which I tried and didnt like the way the mushrooms cooked! They were too juicy on the bottom and more dry on the upper part which I didnt like. So I made them in a huge wok, and all the work is done inside there and in a pot.
I am using truffle oil, but if you dont have or dont want to use, you can sub for 1 tablespoon of balsamic vinegar and 1-2 tsp of nutritional yeast[to taste]. I was really excited when I found that oil, but later I did a research on the internet [after purchasing it. I know, I know] and found that most of these oils are artificially flavored! Something like using vanillin instead of real vanilla. I also red that usually you can tell they are artificially flavor because white truffle oil and black truffle oil have the same price, and usually cheap. I am hoping that mine is not artificially flavored, because there was a difference of price between the white and the black one and it wasnt cheap… But who knows… So yeah if you dont have any dont bother buying one I guess… But since I got it, I had to use it!

You need :
-7-8 portobello mushrooms
-1/2 cup uncooked quinoa [ i used red&white for a fancy look but plain old white is fine]
-1 tsp italian herb mix
-1/4 tsp garlic powder
-1/2tsp salt
-1 tbsp black truffle oil or 1 tbsp balsamic vinegar+2tsp nutritional yeast
-2-3 pieces sundried tomatoes chopped in tiny pieces
-2 cloves of garlic
-1 tsp veggie seasoning
-lemon juice to taste

Rinse quinoa well and boil in a pot covered with water for 12-15 minutes. In a wok add a bit of oil and crushed garlic and cook for 1 minute. Add mushrooms[if they dont fit you have to do it in batches, I have a huuuge wok]and cook in medium high heat. Add 1/2 cup water and veggie seasoning. Flip mushrooms and cook until soft. Remove from heat and place mushrooms on kitchen towels to drain.
When quinoa is ready and cooled add sundried tomatoes, garlic powder, italian herb, truffle oil, desired amount of lemon juice and salt. Stir and scoop about 1 tbsp on each mushroom. Pour all the liquid from the wok to the sink and place carefully the portobellos with the stuffing in the wok. Cover with lid and on high heat cook for minutes. Serve while its warm. [ you can also keep in the fridge and do the last step before you serve]