For someone who runs a recipe blog… I don’t really know what qualifies as a recipe….? Is it enough to state the ingredients? Or do I need to share exact measurements?

Does it have to be a detailed description of how to make the food or is it enough with 1-2 lines because that is all it takes to describe how to make the dish….?

I still don’t know.

Though I guess it all depends on the dish…. Sometimes it is as simple as, “mix these ingredients together and tadaa… you are done.”

By now you all know that a lot of the food I make is the result of just throwing food together and hoping for the best, and that was definitely the case with this recipe. But as I promised a while back… I would begin sharing these types of meals/recipes as well as they can serve as a source of inspiration even if there are no exact measurements.

And that is what I want to do… give inspiration. I don’t believe you need exact recipes or measurements when cooking… of course when it comes to baking, that is more of a science where you do need exact measurements for the result to actually be edible. And certain gourmet or specific cuisines it can help to have exact measurements and detailed descriptions.

But I have grown up in a household where recipes have just been a source of inspiration and you just loosely follow the recipe, and that is pretty much what I still do when creating and making food. That of course makes it hard to run a recipe blog where people expect exact measurements and recipes to follow along with the pictures, hahah.

So… here is an inspiration for a pasta dish you can make!

Recipe:

Ingredients:

Pasta of choice.

Sundried tomatoes.

Olives.

Spinach.

Vegan bacon (alternative, use some tofu or soya crumbls)

Optional, vegan feta cheese or tofu.

Mustard sauce:

2-3 tbsp Dijon mustard

1 tbsp oil

1tsp apple cider vinegar (or lemon juice)

1tbsp maplesyrup (or 1/2tbsp brown sugar)

120ml oat cooking cream

salt & pepper

How to:

Boil your pasta according to instructions. In the mean time fry the vegan bacon in some oil until crispy.

Chop the sundried tomatoes and olives. Rinse the spinach leaves.

In a bowl mix together the ingredients for the sauce. Once the paste is done, drain of water.

In the pot add all the other ingredients along with the sauce. Mix until combined.

Eat and enjoy!