Month: June 2019

Mango, Bean and Feta Salad

I have to go to Amsterdam once a month. Because of travel expenses I tend to arrive early and then need something to eat.

Food options near Amsterdam Central Station

The area surrounding the train station is a sort of tourist hellscape. Where no decent food can be found unless you’re really into subpar fried shit and Nutella waffles. You know, the type of fair that is pretty much overrunning every city the world over now.

An inside out carved mango with the ingredients for mango bean salad scattered over them

The first time I went this sent me into a panic attack, alleviated with some light meditation in a bathroom stall and(less so) 5 euro chicken nuggets. So the second time I had to venture into Amsterdam I decided to bring my own. And so this salad was born.

Mexico: The Cookbook

This recipe is inspired by a bean salad from Mexico: The Cookbook and the contents of my fridge. The original consists of a bean salad with baked mushrooms, grilled red pepper, fresh parsley and a balsamic dressing. But that’s not what was in the fridge.

Because this salad is a lot less work, since nothing has to be baked or grilled, this has turned out to be a refreshing keeper that travels well and holds its own as both a side and a main.

An inside out carved mango with the ingredients for mango bean salad scattered over them

Mango, Bean and Feta Salad

Dorothy Porker
The perfect salad for a sunny picknick, road trip or just for the fuck of it.
Prep Time 15 mins
Course Dinner, Lunch, Main course, Side dish
Cuisine Fusion, Mexican, Vegetarian
Servings 4


  • A knife, to cut the mango
  • A bowl or container, to mix the salad


  • 1 whole mango diced
  • 1/2 c - 60 gr chickpeas drained and thoroughly rinsed
  • 1/2 c - 60 gr kidney beans drained and thoroughly rinsed
  • 1/2 c - 60 gr butter beans drained and thoroughly rinsed
  • 1 bunch coriander roughly chopped
  • 2.5 oz - 75 gr feta cubed, skip or use vegan cheese to make it vegan
  • 1/4 c - 30 gr pickled jalapeños roughly chopped, more or less to taste
  • juice of 1 lime


  • Mix everything together.
  • Hey presto: salad!


This salad will keep for up to 3 days in a closed container in the fridge.
Keyword beans, caesar salad, mango, Mexican food, summer, travel food

Zoek je dit recept in het Nederlands? Ga dan naar voor mango, bonen en feta salade.

Tofu Laab – Laotian Lettuce Wraps

I used to make these lettuce wraps with chicken mince because that’s what the recipe told me to. But I barely eat minced meat anymore, since processed meat is so easy to replace.

As I was pondering summer foods it hit me this would be super easy to veganize, and so here we are.

Tofu larb gai spread out with some of the ingredients

How to veganize fish sauce

The original recipe calls for fish sauce. I’ve been meaning to try switching that out for miso paste mixed with water and I have to say it works a treat. Thai yellow soy bean sauce might be a better fit, but as I always have a tub of miso laying around that’s what I use.

Laotian larb or laab proper uses toasted rice, but as I prefer to keep it simple I’ve left that out.

What you’ll need

You’ll need my recipe for minced tofu, but I’ve also written it out in the recipe below for your convenience.

A leaf shaped and painted plate filled with laab, on a soft pink background.

Tofu laab gai - Laotian lettuce wraps

Dorothy Porker
Fragrant, fresh, vegan and easy. These wraps are the perfect summer meal.
Prep Time 15 mins
Cook Time 15 mins
Tofu pressing 30 mins
Course Dinner, Lunch, Main course
Cuisine laotian, Thai
Servings 2


  • Heavy pot or other heavy object
  • Kitchen towels
  • Big bowl
  • Small bowl
  • Large frying pan or skillet
  • Plate


For the tofu - optional, you can use store bought (vegan) mince

  • 9 oz - 250 gr firm tofu get it from an Asian supermarket and thank me later
  • 1/2 T - 7 gr corn flour other starches also work
  • pinch salt
  • neutral oil for shallow frying, I use sunflower

For the tofu larb gai

  • 2 T - 30 gr corn flour rice flours also works
  • 3 T - 45 ml water
  • 2 T - 30 ml lime juice
  • 1/2 T - 7.5 gr miso paste
  • 2 T - 30 gr brown sugar
  • 1 T - 15 gr grated ginger
  • 2 cloves garlic finely chopped
  • 1 stalk lemon grass dry leaves removed, white core finely chopped
  • 2 bird's eye chilies deseeded and finely chopped

To serve

  • 1 small shallot thinly sliced
  • 1/3 c - 40 gr coriander leaves
  • 1/3 c - 40 gr mint leaves
  • 3 T - 45 gr peanuts or cashews roughly crushed
  • 8-10 small lettuce leaves I prefer butterhead or little gems


Prep the tofu, optional - you can also use store bought (vegan) mince

  • Press 9 oz - 250 gr of tofu by placing it between some kitchen towels and placing a heavy object on top for 30 minutes or so.
  • Crumble the tofu into a bowl. The pieces should remain of uneven in size and shape, as if you've fried off some actual minced meat in a frying pan.
  • Thinly coat the crumbled tofu with 1/2 T - 7 gr corn flour or any starch at hand and season with salt.

To make the tofu larb gai

  • If you are using store bought (vegan) mince start here.
  • Fry the crumbled tofu in a thin layer of sunflower oil in a (non-stick) frying pan. Do this in batches to avoid overcrowding the pan and ensure crisp. Fry the tofu until golden and partially crispy, remove the tofu from the pan and set aside on a plate lined with kitchen towel.
  • Make a slushy paste with 2 T - 30 gr of corn flour, 3 T - 45 ml of water, 2 T - 30 ml of lime juice, 1/2 T - 7.5 gr miso and 2 T - 30 gr of brown sugar and set aside.
  • Reheat the oil you fried the tofu in, or refresh the oil if you prefer and heat that.
  • Add 1 T - 15 gr of ginger, 2 cloves of finely chopped garlic, 1 finely chopped white core of a stalk of lemon grass and 2 finely chopped bird's eye chilies and saute for 1-2 minutes until fragrant. Be sure to move on to the next step before the garlic burns as burnt garlic is not nice.
  • Add the slushy paste while stirring vigorously until the sauce thickens, THIS HAPPENS VERY FAST and remove from the heat.
  • Stir in the tofu mince, 1 thinly sliced shallot and 3/4 of the coriander and mint leaves until all is evenly distributed and coated in a thin layer of sauce.

Serve the tofu larb gai

  • Serve in or alongside lettuce leaves. Garnish with the remainder of the mint and coriander and crushed peanuts or cashews if desired.


Larb gai really relies on the freshness of the ingredients and does not lend to storage or reheating well.
Keyword easy vegan, Salad, summer, thai, vegan thai

Zoek je dit recept in het Nederlands? Ga dan naar voor vegan tofu larb of laab.

Donna Hay’s Pea, Mint and Feta Salad

I don’t really think salad’s are recipes so we’ll keep it short.

A stack of dry-cured ham, feta, a new potato and a mint leaf enveloping a pea floating in the air

This pea, mint, feta and new potato salad is from Donna Hay‘s Fast, Fresh and Simple. It’s a great staple cookbook for people who love one paragraph recipes and don’t like to spend hours in the kitchen.

This salad ignited a love for fresh peas in me, though frozen ones will do as well.

Two plates of Donna Hay's pea, mint and feta salad

Variations on Donna Hay’s pea, mint and feta salad

I usually make this as is and have it as a main course for lunch or dinner. You can add some dry-cured ham, as Donna suggests and I’ve eaten it with grilled octopus in the past, back when I still ate octopus, so you can probably imagine grilled chicken or pork would work equally well.

That said, it doesn’t really need anything beyond the foundation and the soft-boiled egg I’ve added. Though I bet you can switch out the feta for other more tangy cheeses, like a nice blue, as well.

Two blocks of feta with a boiled egg balancing on top, surrounding by new potatoes, peas, mint and dry-cured ham

Donna Hay's pea, mint and feta salad

Dorothy Porker
This recipe from Donna Hay is indeed fresh, fast and simple and is a great showcase for fresh peas and new potatoes.
Prep Time 10 mins
Cook Time 25 mins
Course Dinner, Lunch
Cuisine Australian, British
Servings 2


  • Oven
  • Oven proof dish or tray
  • Small pan
  • Plate for serving


  • 7 oz - 200 gr new potatoes scrubbed clean and halved but not peeled
  • 1 T - 15 ml olive oil
  • pinch salt
  • pinch black pepper
  • 1 c - 125 gr peas frozen or fresh
  • 2 T - 30 ml olive oil
  • 1 T - 15 ml white wine vinegar apple cider vinegar or white balsamic are also nice
  • 1 t - 5 gr mustard of choice, I prefer French
  • 2.5 oz - 75 gr feta
  • 1 bunch mint
  • 2 medium eggs soft boiled, optional
  • 6 slices dry-cured ham prosciutto works nicely for example, optional


  • Preheat an oven to 350° F/ 175° C.
  • Coat 7 oz - 200 gr of halved new potatoes in 2 T - 30 ml of olive oil, season with salt and pepper and bake them in the oven for about 25 minutes until golden.
  • Blanch 1 c - 125 gr frozen peas in boiling water for 1-2 minutes, blanch fresh peas for 8-10 minutes. Be sure to try some for doneness as they cook. Once they're to your liking, drain and rinse with cold water to prevent them from cooking any further if you're picky.
  • Mix together 2 T - 30 ml of olive oil, 1 T - 15 ml of vinegar and 1 t - 5 gr mustard with a pinch of salt and pepper to make a basic vinaigrette.
  • Crumble 2.5 oz - 75 gr of feta with your hands or cut it into cubes or blocks.
  • You're ready to plate up. I like to start with a good chuck of the peas before dividing the new potatoes and feta over the plate, sprinkling it with some torn mint leaves and then finishing off with the vinaigrette before plonking a soft boiled egg on top and letting the egg yolk ooze out.


As this dish is all about freshness it doesn't really store or keep unless you like cold potatoes (I do, just not in this case).
Keyword caesar salad, donna hay recipes, mint, new potatoes, peas, Salad

Zoek je dit recept in het Nederlands? Ga dan naar voor Donna Hay’s salade van doperwtjes, munt en feta.