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The Plant Curious Table

Let's be plant-curious together and dive into the vast world of plants, herbs and mushrooms! Gardening, foraging, cooking and connecting with nature.

15/08/2026

Ten ingredients from today’s market haul, and one of them almost always ends up in the trash by mistake.

I’m walking through what I actually do with all ten, including the part people skip.

Watch till the end for the one twist you’re not expecting.

14/08/2026

If your garden, CSA box or farmers market haul is currently overflowing with cherry tomatoes, I know exactly what you should make this weekend. 🍅🌿

My Summer Tomato Curry is an older recipe from the blog, but it remains one of my most popular recipes, and every summer I’m reminded why.

It’s an absolute flavor bomb.

Sweet, juicy tomatoes slowly collapse into coconut milk with toasted cumin, coriander, fennel and mustard seeds, cardamom, curry leaves, cinnamon, Kashmiri chile and tamarind.

The result is fragrant, tangy, creamy, spicy and deeply savory, while still tasting unmistakably of summer.

And despite that long roll call of spices, it’s actually a wonderfully simple dish.

Put on some music, pour a glass of wine and let the tomatoes do their thing. This is weekend cooking at its best. 🍅✨

What I’d pour:

🥂 Dry Alsace Riesling: floral, citrusy and beautifully aromatic, with enough acidity and fruit to handle the spice, tamarind and coconut milk.

🌸 Bandol Rosé: skip the whisper-light rosé here. A fuller, more structured Provençal rosé has the body and savory character to stand up to all those spices.

Serve the curry over jasmine rice with cilantro, plenty of fresh lime and a spoonful of plant-based yogurt.

If you’ve got tomatoes, make this one. There’s a reason people keep coming back to it.

🍅 Recipe: https://sunnygandara.com/the-perfect-summer-tomato-curry/

11/08/2026

This is a fifteen-minute tofu scramble I made that tastes like it came out of a restaurant kitchen.

A trained chef built this breakfast, not a recipe card. A few smart moves in how things get marinated, charred, and finished are the difference between food that just fuels you and food that also makes you excited to eat it.

None of it takes extra time or require ingredients sitting in some specialty aisle.

Healthy does not have to mean bland. It just means knowing which tricks actually work.

This is Flavor First Nutrition: food from a trained chef who also happens to know nutrition. More coming soon.

26/07/2026

I just went to my local farmers market this morning and was so inspired by all the gorgeous tomatoes I saw everywhere, I started thinking about my Time to Tomato on-demand cooking class, where one of my all-time favorite recipes is the rustic tomato galette. 🍅

As we near August, tomatoes are entering their glorious high season.

This is when they are at their sweetest, juiciest and most flavorful, making it the perfect time to experiment with different varieties and cooking methods.

Tomatoes can taste completely different depending on which kind you choose and how you prepare them.
In this class, we explore three delicious ways to bring out their best:

🍅 Heirloom Tomato & Peach SaladJuicy tomatoes with sweet peaches, crunchy cucumbers, vegan feta, fresh basil and dukkah.

🍅 Fresh Summer Tomato Soup & Grilled CheeseA classic comfort-food pairing elevated with ripe summer tomatoes and the gooiest homemade meltable vegan cheese.

🍅 Rustic Tomato Galette with Fresh HerbsFlaky, buttery pastry topped with flavorful tomato slices, vegan mozzarella and fresh herbs. One of my favorite summer meals of all time!

🍷 And naturally, we need wine.

A chilled Provençal rosé is the perfect summer pairing, especially with the tomato and peach salad.
With the galette or grilled cheese, try a light-bodied Schiava or Pinot Noir, served slightly chilled. Their freshness and gentle fruit complement ripe tomatoes beautifully.

The class is packed with practical cooking tips, creative plant-based recipes and plenty of inspiration for transforming a farmers market haul into a memorable summer meal.

Let’s all say tomato and get creative with summer’s most versatile and tastiest fruit! 🍅🌿🍷

Grab the on-demand class and never wonder what to do with a beautiful pile of tomatoes again. Link in bio ❤️

17/07/2026

My favorite meals to make in the summer are always pasta. 🌿🍅

Give me peak-season tomatoes, sweet corn, zucchini, fresh basil, a drizzle of good olive oil, and dinner practically makes itself.

Paired with a chilled glass of Perricone, one of Sicily’s oldest native red grape varieties, it’s pure summer on a plate.

Once overshadowed by more internationally known grapes, Perricone is making a well-deserved comeback for its vibrant acidity, notes of dark cherry, blackberry, Mediterranean herbs, and peppery spice.

Served with a slight chill, it’s an incredibly refreshing red that pairs beautifully with simple, vegetable-forward pasta dishes like this one.

Sometimes the best meals aren’t the most elaborate.

They’re just great, high quality ingredients (preferably from your local farmer’s market), treated with love and respect, and a wine that tastes like it belongs exactly where you’re eating it. 🇮🇹🍷🌞

16/07/2026

Happy ! 🌽

There's a reason corn and zucchini show up together all summer, which is that they hit their peak at the exact same moment, so a walk through the farmer's market right now hands you nearly everything you need for my crispy corn and zucchini fritters in a single basket.

I love this season because the produce is so abundant and colorful that plant-based cooking stops feeling like a limitation and becomes an open invitation to play.

These fritters are one of my favorite ways to use up a pile of summer squash, and the secret to getting them shatteringly crispy comes down to a batter built with half cornstarch and a splash of seltzer for lightness, plus squeezing every last bit of moisture out of the shredded zucchini before it goes in.

Sweet corn adds little pops of texture, cilantro and scallions keep it bright, and a horseradish mayo on the side ties it all together.

For the wine, a tastefully oaked Chardonnay is my first pick because its round, creamy texture mirrors the richness of anything golden and pan-fried, while the fruit plays off the corn's sweetness.

If you'd rather lean crisp and refreshing, a dry rosé is also great here since its acidity cuts through the fried edges while its berry and citrus notes keep every bite tasting like summer.

A herbaceous Grüner Veltliner is a lovely third choice too, because its peppery snap flatters the zucchini and the cilantro.

Whatever you pour, this dish perfectly shows how varied and delicious plant-based eating and living can be when you let the season lead!

Full recipe is on the blog, link in comments. 🥂🌿

21/06/2026

Do you have a bunch of rhubarb sitting in your fridge right now that you have no idea what to do with, or need inspiration to make something different and delicious with them?

Then read on!

Today I’m sharing a recipe for spiced strawberry-rhubarb crumble, or 𝒔𝒎𝒖𝒍𝒅𝒓𝒆𝒑𝒂𝒊 if we’re going by the Norwegian name.

This isn’t your average crumble (I realize there are loads of recipes for it!), and the reason is in the spice mix in the topping.

Anise seed, Chinese five-spice, plus a heavy hand of fresh ginger. The first time I tasted it, I almost didn’t believe how much depth it added.

Strawberry-rhubarb usually reads as just sweet, hitting tart, back and forth, done. This version has a warmth beneath all of that, elevating the whole dish.

There’s also homemade hylleblomstsaft (elderflower cordial) folded into the filling, which gives it a floral note I wasn’t expecting to love as much as I do.

If you want rhubarb for this, move fast!

Here in the Hudson Valley of NY, the season’s basically done by end of June.

In Norway it runs a bit longer, May into July, though there’s an old habit of cutting the stalks back hard right around Sankthans because by then they’ve gone tough and stringy, and that cut is what brings on a second round of tender new shoots later in summer.

Our rhubarb doesn’t get that second chance. Once it’s gone here, it’s gone. So this is your sign to go make this dessert now :)

Recipe’s on the blog and link is in comments.

🍓🍓🍓

P.S. Sankthansaften is almost here, and the guide with the plant-based recipes for it is ready when you want it. Linked in comments also!

01/03/2026

It’s today - plus it’s Sunday which is a perfect time to bake these incredible peanut butter, miso and chocolate chip cookies!

They’re my husband’s absolute favorite (and anybody else who’ve tried them... Recipe link in comments:) 🍪

🍪

20/01/2026

Came across these photos I took when I was teaching an online cooking class to a group of women who was celebrating their friend’s 40th birthday. What a fun gift!

It made me think I’d love to do more interactive classes showing how incredibly creative and delicious plant-based food is. Whether in-person or online, it’s gratifying to see people enjoy themselves and learn new dishes.

This time we made a breakfast with bubbles: shakshuka and fluffy cinnamon roll pancakes. Yummm! 😋🥳

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