RECIPE : jenny’s dinner special | my new obsession

comments 9


ask me what today’s special is, and this would be my choice. if you, like me, love food with crazy lots of flavour – you should really try this recipe. it’s just a combination i really enjoy, because it has a bit of everything : it’s sweet, salty, nutty, sour, fresh, and that smell of oregano always puts me in a good mood. i don’t know, i just think i really did good with this recipe.

it’s incredibly quick and easy, especially if you have some of that homemade kimchi i shared with you last week, in the fridge already. if you don’t have kimchi, no worries ! just mix in a bit of white miso paste at the very end instead, or simply leave it out altogether. it’s still delicious.

i’ve had this so many times this month, and every time it leaves me full, satisfied, but still light and energised. just like i think a good dinner should. and don’t forget you can switch it up a million different ways. just use whatever veg and spices you like. and go with another type of noodles or pasta, or even rice if you feel like it !
i want to try it with brown rice and arugula next time ^^

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jenny’s dinner special
serves 2
a pinch of sea salt
a splash of water
3-4 large cremini mushrooms, sliced
a pinch of black pepper
2 handfuls of kale, in smaller pieces
about 350 ml / 1.5 cups cooked chickpeas (about 1 can)
500 ml / 2 cups the only tomato sauce you’ll ever need (you don’t need to make this beforehand, just cook at all once if you want)
1 zucchini
dried oregano, to taste
nutritional yeast, to taste (optional)
kimchi, to taste (optional)

– if you have the tomato sauce ready made (i usually make a lot and keep a batch in the fridge), start by sautéing the mushrooms on medium heat with a little bit of water and a pinch of salt and black pepper, until softened. (if you’re making the tomato sauce as you go, start with the garlic and onions and add the mushrooms after a minute or two, and then the rest of the sauce ingredients after the mushrooms are softened. let simmer on low heat for a while, finishing with the kale and chickpeas who only need a minute in the pan.)
– add the kale and cook for just a minute, until slightly softened. add chickpeas and tomato sauce and let simmer for a minute or two.
– make the zucchini noodles by using a spiralizer, or by grating it with a potato shredder (by laying the shredder down and grating the zucchini horizontally, watch the middle of this video if you want visuals).
– add the zoodles to the pan and quickly heat them. the longer you cook them the more water they’ll release, making them softer and the sauce runnier. i like both serving this dish super quickly keeping the sauce really thick, and – like in the video – cooking them for a bit longer and making the dish more like a soup almost. up to you guys ^^
– serve with oregano, nutritional yeast, and kimchi. or with whatever strikes your fancy !


thank you for watching / reading today !
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love // jenny

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  1. I love seeing your recipes Jenny. It motivates me to branch out from my dinner routine and try something new. ( :

  2. Just found your site & videos and love both. A question–what brand is your spiralizer? It looks top rate. Mine is hopeless– or maybe I just need some spiralizing lessons! Thanks Jenny.


  4. I am the biggest fan of zucchini noodles! I absolutely love the way you photographed everything and how you pieced your video as well! It’s so true that you can combine two very simple but awesome dishes together and make one amazing creation. I love doing the same thing with curry and roasted vegetables!

  5. Went shopping for this dish today ( except from the kimchi ) – it looks soooo lovely. I think I’ll go for black beans instead of chickpeas, and I’ll sprinkle the dish with black and white seamy seeds :-)

    PS. you are lovely

  6. Tara Panesar

    This looks so delicious, I’m going to make it with my mum tommorow can’t wait to taste the final result xx

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