Food Related Sponsorship
Disclaimer: This is a special post brought to you by IKEA. All ideas and comments are my own.
IKEA has revamped their menu and with that, introduced a range of new dishes and products including Veggie Balls. Hands up those who visit IKEA for food over furniture! Jason and I had actually tried these vegetables balls in-store, even before the good people at IKEA sent a packet over for sampling. At the IKEA restaurant, they serve the veggie balls with three sauces: yogurt based tzatziki, curry and black pepper. BUT of course, there are many other innovative ways to eat them.
For weekday lunches, I have had them rolled up in wraps (and crispy prata!) with chopped lettuce and a simple lemon-mayo sauce. I have also used them on top of Mesclun salads for the husband’s breakfast boxes. Today, I have an even brighter idea: Cook them in Shakshuka!
My family and I love Shakshuka, a dish of tomatoes, onions, peppers and spices topped with poached eggs, cooked in a skillet over the stove top, and usually served straight from the pan. In Israel, Shakshuka is often eaten at breakfast, but I have had this for all my main meals and my tummy more than agrees.
Last year, I cooked this for Christmas gathering with the besties, since Boon is vegetarian. Now I can add veggie balls. The addition of IKEA’s veggie balls – which are free of dairy and gluten – add more flavour and substance to the vegetarian shakshuka.
From the back of the packet:
There are many ways to cook Shakshuka. Everyone has their favourite recipe. For this variation, which is slightly different from my previous, I added a little bit of curry powder. If you eat meat, I actually like Shakshuka better with bacon and sausages, fried initially with the onions. This is an amazingly low carb dish – if you can resist mopping off the tomato gravy with slices of crusty baguette, that is.