Green Kitchen Quick + Slow by David Frenkiel & Luise Vindahl
Scandinavian couple David Frenkiel and Louise Vindahl’s new cookbook Green Kitchen: Quick + Slow draws on quick low-effort meals to more slower moments in the kitchen.
Words: Hande Renshaw I Photography: David Frenkiel
Cauliflower pitta with crunchy chickpeas and green tahini from Green Kitchen: Quick + Slow. Photo: David Frenkiel
Slice, chop, drizzle and toss salad from Green Kitchen: Quick + Slow. Photo: David Frenkiel
David Frenkiel and Luise Vindahl are the Scandinavian couple and globally influential faces behind their brand Green Kitchen Stories.
For more than a decade, the pair have inspired people around the world to cook more plant-based food and make greener choices through their books, apps, website and social platforms.
Green Kitchen: Quick + Slow is the couple’s sixth cookbook – focused on health, seasonal and delicious vegetarian family recipes.
The book addresses two very different cooking situations they face each week: the quick and the slow. From the quick low-effort weekday dinner when you need something made in a hurry, to the slow moments when cooking becomes the best part of the day.
Included is a valuable meal prep section with flavour boosting condiments and make-ahead tips, guaranteed to have you sorted for a busy week ahead.
The Green Kitchen collection of recipes includes four season buckwheat porridge, crumbled miso tempeh pasta, creamy green kale, broccoli and pea salad and sweet treats such as jam crumble bars and vegan tahini cookies.
Below we share a recipe from the book: Harissa, Tomato + Lemon Yoghurt Rigatoni.
Swedish baked pancake with seasonal veg from Green Kitchen: Quick + Slow. Photo: David Frenkiel
Green Kitchen: Quick + Slow is the couple’s sixth cookbook – focused on health, seasonal and delicious vegetarian family recipes. Photo: David Frenkiel
“The cookbook addresses two very different cooking situations: the quick and the slow.”
Sweet potato and za’atar crepe rolls from Green Kitchen: Quick + Slow. Photo: David Frenkiel
Harissa, tomato & lemon yoghurt rigatoni from Green Kitchen: Quick + Slow - recipe below. Photo: David Frenkiel
HARISSA, TOMATO & LEMON YOGHURT RIGATONI
If you ever use TikTok, chances are you’ll be familiar with the pasta recipe where a block of feta and some cherry tomatoes are roasted until soft, then stirred into a sauce and served with pasta. Our daughter loves it. This is a grown-up version: almost as simple, but with a lot more flavour. The tomatoes are roasted with harissa, then mixed with pasta and served over a cool lemon yoghurt. Spicy, sweet tomatoes, cooling yoghurt and salty feta – a winning combination.
Serves 4
INGREDIENTS
600 g (1 lb 5 oz) cherry tomatoes
3 garlic cloves, sliced
3 heaped tbsp rose harissa paste
4 tbsp extra virgin olive oil, plus extra to serve
10 g (1⁄2 oz) fresh oregano, leaves picked
300 g (101⁄2 oz) Rigatoni pasta
250 g (9 oz/1 cup) Greek yoghurt
juice of 1⁄2 lemon
100 g (31⁄2 oz) feta
1 bunch of basil, leaves picked and roughly chopped
40 g (1 1⁄2 oz/1⁄4 cup) pine nuts, toasted
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C (400°F/Gas 6). In an oven dish, toss together the tomatoes, garlic, harissa, oil and oregano. Season well and roast for 25 minutes.
Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain the pasta but reserve a mugful of the pasta cooking water.
Remove the tomatoes from the oven, setting a few aside if you want to keep some intact, then add the pasta to the oven dish. Stir everything together, adding a little pasta water to loosen if necessary. You want the pasta to be coated in the flavourful tomato juice and harissa oil.
In a small bowl, stir together the yoghurt and lemon juice, then spread this across the base of 4 bowls. Top with the pasta, then crumble over the feta and scatter over the basil and pine nuts. Gently mix together so the harissa ripples through the yoghurt, then top with any reserved tomatoes. Generously drizzle with extra virgin olive oil and finish with a good grind of black pepper.
