The Green Kitchen travel the world with their brand new cookbook

By
Hannah Koelmeyer
Added
31 July, 2014

We preview Luise Vindahl and David Frenkiel's brand new book, Green Kitchen Travels, sharing their recipe for Mexican breakfast salad.

David Frenkiel and Luise Vindahl – authors of the much-loved The Green Kitchen – love to travel. Hungry to see and taste more of the world, they had embarked on an ambitious round-the-world trip with their 7-month-old daughter Elsa. They slept on a friend’s couch in Brooklyn, hunted for a vegetarian restaurant in Beijing, and were mesmerised by the street food in Vietnam.



By the time they returned home, Elsa had learned to walk, and they were keen to keep their adventures alive in their Stockholm kitchen. In Green Kitchen Travels, David and Luise share their favourite modern and inspiring vegetarian, vegan and gluten-free recipes collected over years of travelling, with inspiration coming from Spain, Portugal, Italy, Greece, USA, Mexico, Morocco, India, Sri Lanka, Bali, Thailand, Vietnam and China, Denmark and Sweden.



Mexican Breakfast Salad

I’d say we are a part-sweet, part-savoury kind of family – at least when it comes to breakfast. As much as we love our smoothies, porridges and granola, a breakfast wouldn’t feel complete without some eggs and greens. If you ask us, Mexicans are the champions of savoury breakfasts. We have had so many great ones in Mexico but also one very scary experience (at least if you are a sensitive vegetarian). At one of our favourite breakfast spots, we ordered large bowls of guacamole, refried black beans and pico de gallo, served with soft-boiled eggs and corn tortillas. It was heaven, until the third day when David found a chunk of bacon in his beans. ‘I thought I ordered a vegetarian option?’ he asked the chef. ‘Yes, yes, this is vegetarian.’ ‘But what is this, then?’ ‘Don’t worry about that. The beans are just cooked in bacon, it adds flavour. Everybody does that in Mexico.’ And those were the last beans David had on our trip. Our version of a warm Mexican breakfast salad has a lovely balance between sweet mango, savoury beans, creamy avocado, sunny eggs, herbs and a fierce kick from the jalapeños. And it is guaranteed bacon-free. — Luise

  • 1 tbsp cold-pressed olive or coconut oil, ghee or butter
  • 1/4 red onion, finely chopped
  • 100 g dried black beans, soaked and cooked (or a 400 g can, drained)
  • a pinch of chilli powder
  • a pinch of ground cumin
  • a pinch of sea salt
  • 1 avocado, halved, stoned, peeled and sliced
  • 1 mango, peeled, and sliced, discarding the stone
  • juice of 1/2 lime
  • 5 sprigs of coriander, leaves picked
  • 2 eggs
  • 2 tbsp pickled jalapeños, drained

Heat the oil in a frying pan, add the onion, beans, chilli, cumin and salt and stirfry over a medium–low heat for a few minutes. Place in a bowl with the remaining ingredients except the eggs and jalapeños and toss to combine. Divide between 2 serving bowls.

Heat a drizzle of oil in a frying pan over a medium–low heat and fry the egg until set but with a soft yolk. Serve the bean salad straight away, topped with the fried egg and a few jalapeño slices.

Check out more exciting recipes from Green Kitchen Travels.

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