Happy to be back to the WIAW Party and surprisingly I did not forget to make pictures of any of my meals. After a pretty early morning run I made my way through a day full of work (the food was mostly prepared the evening before) and now besides gulping my 3rd liter of water down in this unbelievable heat, me and my boyfriend are leaning back in his cozy chairs to let one of the first summer nights in Germany this year fade away.
So without much more to say…
Carrot Cake Oats with Soy Yogurt
Bento: Wild Rice sprinkled with Nori, Black Sesame Tofu and Steamed Broccoli
Snacks: Seitan-Bar Pumpkin Taste & Raw Cookie Dough Balls
For dinner I came up with a recipe to use up the fennel, which was starring at me the whole week from a corner in my fridge.
Caramelized Fennel with Cherry Tomatoes
(and a side of Toastie Bread with No Muh Melty and Curry Lentil Spread)
Serves 1 hungry mouth
- 1 tsp olive oil
- 1 clove of garlic
- 1 fist-sized fennel bulb
- handful of cherry tomatoes
- 1 tsp brown sugar
Heat a pan with olive oil. Chop the garlic into fine slices and the fennel roughly lengthwise. When pan is heated (check by holding your hand 1/2 inch over the pan) add garlic and fennel, sauté for a few seconds then close the lid and let steam for two to three minutes, stir from time to time. Cut the cherry tomatoes in halves and add them to the other vegetables. Sauté for one minute, sprinkle the sugar over the mix, stir quickly and take the pan from the stove. Enjoy while still warm with some bread. Also some cooked quinoa or buckwheat would make a nice fit.
Cannot wait to see all of your Wednesday faves.