Grilled chipotle green tomato carpaccio with avocado lime mousse

Yes I did. I totally just went there. I took the original carpaccio, which just simply means thinly sliced meat (for those who don’t frequent italian inspired menus), and I veganized that mofo. Why? Cuz I’m fancy like that.

I have previously written about how cool I think it is to have seasonal ingredients here in Holland. When living in the US, I never needed to think about where food comes from really. You can get nearly every ingredient you need at almost every grocery store. Lately, the one veggie that really kills me is kale. Hell yes it’s super popular now and that’s amazing! Kale is a super veggie really high in vitamin C and calcium. Hello ladies: Did you know we need these nutrients to keep us bootylicious? Anyway, the point is that kale is traditionally a winter vegetable due to its ability to grow in cooler weather, so it’s actually tough to find here in the summer.

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Queen Bey. #spiritanimal

Tomatoes on the other hand, those bad boys have summer written all over them. My family always grew tomatoes when I was a kid, and maybe that is why I have the fascination with them now. Did you know that most tomatoes in Europe are grown in Turkey? All the better reason to buy your produce in the Dam at a Turkish shop.

I moved house all over Amsterdam last year, and I am now in a cozy nest in de Pijp (pronounced PIPE), a coveted area of the city for expats. In the Pijp there are many hipster hotspots delicately merged with older Amsterdam and ethnic shops. That is exactly where I found a mountain of cheap, seasonal, green tomatoes just waiting for me to play.

Grilled chipotle tomatoes

Several green tomatoes

1 TBSP ground chipotle pepper

1/3 cup olive oil (for grill/topping)


1 small bunch cilantro

Cut the tomato into about 1/2 centimeter slices (0.25 inch). Using either a stove top grill pan, or oven set to broil on high, heat up the surface to high heat. Add tomatoes to pan and sprinkle with a bit of pepper. Drizzle with oil while cooking in the pan, just enough to sear the tomato flesh. Flip the tomatoes several times until desired level of grilling is achieved. Tomatoes get more red while cooking. Set aside on plate, and sprinkle with additional course sea salt, olive oil and cilantro to taste.

Avocado Lime mousse

1 avocado

1 clove of garlic

1 TBSP cilantro

juice of 1/2 lime

pinch salt

Combine all ingredients in a small bowl. Whip together until desired texture is achieved. Think: guacamole meets smoothie.

This is a perfect combi for smearing on rice crackers, spelt crackers, or fresh breads.

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