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What nourished us? (Recipes)

    by Opashona Ghosh & Mirjam Steffen
Coming and going around the kitchen and the dinner table - food proved to be an important gathering medium during the study week. Breakfast making and pastry baking, quick snacks and long dinners. Together we prepared and ate the following (planned) meals. And then there were the impromptu kardamom buns, the undocumented gossip coffees, and all of that which slips through the registers of timetables and recipies.

All recipes are made for 11 people.

menu for the week


lunch

dinner

6th

-

 Individual
Travel day 

7th

Chickpea salad w/ olivesPolenta slices with ratatouille 

8th

lentil saladSteamed tenderstem broccoli + roasted tofu

9th

Potatoes and salad Chickpea coconut curry, served with rice

10th

Rice noodle salad Cauliflower steak w/ kale salad 

11th

Sweetcorn salad  with peaches Lemon coconut risotto

12th

Left overs for individual travel -

preparations


Tahini dressing  (1 jug)
  • 1 tub of tahini
  • 6-8 cloves of garlic, minced
  • medium-sized ginger, minced
  • 5 lime juices
  • 2 large orange juice
  • 10-12 tbsp of soy sauce (or of amino acids)
  • 350-500 ml of extra virgin olive oil 
  • 10-12 tbsp of honey (or maple syrup/agave)
  • 1/3rd cup of hot water
  • 4-6 tsp of salt + black pepper to taste
Honey mustard dressing
(1 jug)

  • 500 ml of extra virgin olive oil
  • Half a jar of wholegrain mustard
  • 4 lemon juice
  • 6-8 garlic clove, minced
  • 1/3rd jar of maple syrup or honey or agave
  • Salt and pepper
extras:
  • Olive oil 
  • Vinegar
  •  Salt and pepper
Hummus
  • 8 cans of chickpeas, drained and rinsed
  • 10 garlic clove
  • 4 tbsp salt
  • 4 tbsp cumin
  • 500 gms of tahini
  • 2dl olive oil 


FRIDAY 7th July  

lunch:
Mediterranean chickpea saladlngredients:  

  • fresh chopped herbs (dill, parsley, chives)
  • 1 shallot
  • 1 kg  of cherry tomatoes
  • 2 cucumbers, quartered
  • 5 cans of chickpeas, drained and rinsed
  • 1 can kidney beans, drained and rinsed

Instructions:

  • drain and rinse the chickpeas and kidney beans well
  • wash all the vegetables and herbs before using 
  • chop thinly: the shallot and the parsley
  • cut into cubes: the cucumber and the tomato
  • put everything in a large bowl and add the olives 

dinner:
Polenta slices with ratatouille

lngredients:  

  • 1 kg polenta
  • 3 onions
  • 6 clove of garlic
  • 6 tbsp olive oil
  • 3 red or yellow sweet pepper
  • 6 zucchini
  • 3 eggplant
  • 3 cans of chunky tomatoes

Instructions:

  • cook the polenta 
  • put it in a cooking tray and in the oven 
  • cut onions, garlic, sweet pepper, eggplant in pieces and fry it in a pan 
  • add zucchini
  • add the can tomatoes and let it cook til the eggplant are soft 



SATURDAY 8th July
 lunch:
Lentil saladlngredients:  

  • 500 g lentils (brown) 
  • 1 gass sun dried tomatoes
  • 1.5 kg tomatoes
  • 2 bunch spring onion
  • 2 cucumbers
  • 500g arugula 

Instructions:

  • wash and cook the lentils
  • wash all the vegetables and arugula before using 
  • chop thinly: the spring onion  and the sun dried tomatoes
  • cut into cubes: the cucumber and the tomatoes
  • put everything in a large bowl and add the arugula
dinner:
Tender stem broccoli with roasted tofu  lngredients

  • 6 packets of tender stem broccoli, steamed
  • toasted nuts, to top
  • salt + pepper
  • 5 blocks of firm tofu, each cut into 8 blocks
  • 4 spoons of honey per block
  • 4 tbsp of soy sauce per block
  • olive oil
  • salt + pepper to taste
  • Sprinkle of sesame seeds on top



    SUNDAY, 9th July     SUNDAY, 9th July     lunch:
    Baked potatoes and green salad    lngredients:  

    •  2.5 kg potatoes
    • 20 garlic clove
    • olive oil
    • 1 bunch rosemary
    • 4 heads of lettuce


    Instructions:

    • wash and cut the potatoes in wedges
    • chop thinly: rosmary
    • peel the garlic 
    • add salt, pepper and olive oil, mix it all and put it in the oven for 30-40min 200c
    • wash the lettuce and cut it in eatable pieces

    dinner:
    Chickpea coconut curry and rice    lngredients:  

    • 1 kg rice
    • 6 shallots, finely sliced
    • 8-10 garlic cloves, grated
    • 6-8 tsp curry powder
    • 6-8 tsp ground turmeric
    • 6-8 tsp ground cumin
    • 5 cans of chickpeas
    • 3-4 packets of kale, stems removed and sliced
    • 5 cans of coconut milk
    • 1 tbsp cashew butter
    • bunch of fresh coriander to serve
    • bunch of roasted cashews
    • black sesame/nigella seeds to serve



      MONDAY, 10th July

      lunch:
      Rice noodle salad      lngredients:  

      •  2.51 kg rice noodle (10 packets)
      • 2 cucumbers
      • 10 large carrots
      • 2 large red cabbage
      • 2 bunch spring onion
      • 1-2 bunch of Peppermint / coriander


        topping:
      • lime
      • soy sauce
      • roasted peanuts / cashew
      • coriander leaves

      Instructions:

      • cook the rice noodles
      • wash all the vegetables and herbs before using 
      • cut into strips: cucumber
      • peel and cut in strips: carrots
      • cut thinly: red cabbage, spring onion 

      dinner:
      Cauliflower steak with massaged kale salad       lngredients:  

      •  5 large cauliflowers, cut into thick strips


      Marinated in:

      • coriander powder
      • garlic powder
      • olive oil
      • salt + pepper

      Cooked for 15 min on each side.

      Served with massaged kale salad with olive oil + raisins + toasted nuts + lemon juice. 

      TUESDAY, 11th July       TUEDAY, 11th July       lunch:
      Sweetcorn salad with peaches         lngredients:  

      • 5 cans of sweetcorn
      • 1.5 kg peaches, pitted and diced
      • 3 red onion, finely chopped
      • 5 Avocado, diced
      • 3 red sweet peppers


      Instructions:

      • drained and rinsed the sweetcorn
      • wash all the vegetables and fruits and before using 
      • peel and dice the avocados 
      • pit and dice the peaches 
      • cut in stripes the sweet peppers
      • finely chop the red onions
      • put everything in a large bowl
             dinner:
      Lemon coconut risotto         lngredients:  

      • 1kg arborio rice (or carnaroli rice)
      • 8 tbsp extra virgin olive oil
      • 4 garlic cloves, minced
      • 4 cup shallot
      • 1 cup dry white wine (half of a bottle) 
      • 3 L Vegetable broth
      • 2 tbsp fresh thyme (plus extra for garnish)
      • 3 lemon zest and lemon juice
      • 2 cans of coconut milk