2012/10/09

kohlrabi couscous salad


I've shared one couscous salad recipe a long time ago, but this one is a little different. Kohlrabis were on discount! So I bought one. I'd never cooked anything with this veggie but I remembered there was a recipe for a salad in a book I recently loaned. And they suggested roasting Kohlrabis in oven in Radio Helsinki too, so can't really go wrong this or what!

The taste of Kohlrabi is like a mixture of broccoli and white radish. Reminds me a little bit of root celery, too. It's a vegetable of the kale family. The leaves are edible, so if your kohlrabi stem has them still on add 'em too. 



I often make these couscous+mixed veggies-salads. They're so easy, keep well couple of days and make a good lunch to take to work. Basically, it's couscous and different chopped vegetables and legumes, flavoured and moistened with olive oil, vinegar/lemon juice and seasoned with salt, pepper and optional herbs. Instead of couscous, bulgur, orzo or barley may be used. Check the preparation instructions for these in their packages.


(click image for full view)

Kohlrabi couscous salad

2,5 dl couscous
2,5 dl boiling hot water
1/2 small kohlrabi (if unavailable, white radish is an okay subsitute)
1/2 red onion
1-2 handfuls of raisins (or chopped soft dried dates)
1-2 dl canned or home cooked chickpeas

(extra virgin) olive oil
white balsamic vinegar
1/2 -1 tsp cinnamon
1 tsp mustard seed (roasted if you like)
salt, black pepper, muscovado sugar

Measure couscous and water into a bowl and leave alone for awhile to let couscous absorb the water. Meanwhile, peel and chop the kohlrabi. Peel off the hard outer core and cut the white/light green part into matchstick slices. Or you can grate it roughly. Slice the red onion into thin stripes. Rinse and prepare chickpeas if needed. Add olive oil and balsamic vinegar to couscous, fluffing it with a fork or spatula. Mix cinnamon into a little bit of olive oil and toss it in. Season with salt, black pepper and sugar to taste. Add vegetables, raisins and chickpeas, mix. Taste, add more oil, vinegar or seasonings if needed. If you have herbs, throw some in. 

Some inspiration for the salad came from this Rose Carrarini's beautiful book, Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery.


I love the simple layout,  photo- and typography of the book, and there's tons of interesting and inspiring recipes. Oh and there's even a vegan pancake recipe! The food philosophy is appealing too, great ingredients, pureness, taste, local produce, seasonal use of ingredients. Raw salads and simple cooking.




I'm going to try and make a raw grated salad of the rest of the kohlrabi, and maybe grow some mustard sprouts to season it.   

It was fun making the cutout-title-graphics. I saw similar cutout titles in some cookbook, and it was cool crafting! Of course, cutouts mean a lot of little flips and strips of paper flying around. But I love cutting paper, so whatever, little mess in meaningless.




As a side note, I've noticed some vegan/vegetarian bloggers don't like to post salads. The thought seems to be, no one wants to come to a veg blog and see salads. They seem to believe that veg bloggers eating salads negatively strengthens the stereotype of vegans as salad eaters, bunnies and what not. But well and damn, I like salads. Hello, I'm a totally dairy and egg free vegetarian and I love salads. It's not all I eat but I'd choose a good salad over a plain boring plate of pasta any day (well...almost any day). Salads are great when they're great. And vegan salads sadly too often aren't great, so more tasty, wholesome and fresh recipes please!

Ei kommentteja:

Lähetä kommentti