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Recipe: Miso bolognese
Miso bolognese is an example of fusion cuisine done well, if I may say so. Miso is just another way of adding umami to the classic pasta sauce. This recipe is gluten-free if you use suitable pasta. I used red miso paste but you can use any colour. I use Feather and Bone’s organic beef mince with organs for added nutrition but plain ground beef, pork, veal, turkey or a combination would work well. You may serve this sauce with your favourite pasta (gluten-free such as this one or this one, or otherwise) or pasta substitute, such as zucchini “noodles” (zoodles), konjac noodles, steamed vegetables, etc.
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Recipe: Mum’s burgers
Last time I went home I asked mum for recipes of meals I really miss. Her burgers, a simple weeknight meal, were on the list. She used to serve them with rice (otherwise it’s not a meal, according to many Peruvians) and occasionally a little salad. I used to pour tomato sauce all over the rice; these days I prefer serving the burgers with salad (coleslaw is my personal fave) and some good mustard.
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Recipe: Ground beef and cabbage
Ground beef and cabbage is a simple nutritious recipe you can make on a week night using ingredients that are easy to come by. This recipe is gluten-free, dairy-free and low-carb. You can substitute the beef mince for any other kind of mince, including plant-based alternatives. You can also use pre-shredded cabbage or a coleslaw mix instead of shredding your own cabbage.
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Recipe: Ground beef and green beans
Ground beef and green beans is a simple nutritious recipe you can make on a week night using ingredients that are easy to come by. This recipe is gluten-free, dairy-free and low-carb. You can substitute the beef mince for any other kind of mince, including plant-based alternatives. Feel free to use other vegetables (e.g. broccolini, broccoli or Asian greens) instead of the green beans.
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