All posts tagged: vegan

kale pesto

Pesto with kale and spruce sprouts

I love veggie spreads: hummus, pesto, tapenade; you name it. What’s also great about them is that you can experiment around a basic recipe almost endlessly. So, here is a recipe for an absolutely delicious kale pesto with a crisp, full flavour. Spread it on bread or seed cracker, serve with roasted vegetables or add to a pasta sauce. I understand that not everyone has spruce sprouts available (I collected and froze some last year) and while they add that sharp tangy edge to this pesto, they are not essential to make a savory pesto following the rest of the recipe.  Makes about 4 dl 150g fresh kale 2 tbsp frozen or fresh spruce sprouts 2 dl sunflower seeds 2 cloves of garlic (go on, throw in a third, if you love garlic!) zest and juice of 1/2 lemon 1 dl of olive oil (add more if needed) 1/2 tsp sea salt 1 tsp of honey Toast the sunflower seeds in a frying pan on high heat, mixing often as they roast quickly. When the …

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better. Side dish for 4-6 people: 1 middle-sized cauliflower 1 small red onion or 1/2 of a bigger one 1/2 cucumber 2 large, firm tomatoes 1 bunch of  fresh flat leaf parsley 1/2 bunch of fresh mint juice of 1 lemon 1/2 tsp ground cumin salt & pepper to taste Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl. Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix. Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers …

sunny side salad

As the weather is warming up, my warm soup lunches are turning into colorful salad picnics outside. This simple salad works on it’s own or as a side dish. It’s crunchy, it’s sweet and it’s summery! Here is what you’ll need: 3 medium sized carrots 2 ribs of celery a handful of radishes 2 tbsp of sesame seeds a generous handful of seeds (sun flower & pumpkin) a handful of raisins juice of half a lemon and juice of half an orange extra virgin olive oil to taste (1-2 tbsp) Wash, peel and grate the carrots into a bowl. Wash and chop the celery into slices, wash & slice the radishes. Throw in the rest of the ingredients and give it a good mix. This recipe is enough for 2 people, or 4 if used as as side salad.

Green Soup – Broccoli & Co.

No better day to Go Green than today. Happy Saint Patrick’s Day, here’s a simple green soup for a healthier liquid fuel to get you through the celebrations. Main ingredients are broccoli, fennel and celery and it’s ready in 15 minutes. Broccoli, Fennel and Celery Soup 2 medium broccoli heads, washed & cut into florets 2 small fennel bulbs, washed & cut into pieces 1 stalk of celery, washed & cut into pieces 1 yellow onion, peeled & chopped 1-2 cloves of garlic, peeled & chopped 1 vegetable stock cube black pepper salt to taste 1 tbsp organic butter water In a large saucepan melt the butter and throw in the onion. Simmer over medium heat for a minute or two, then add the garlic and stir for another minute. Add the broccoli, fennel and celery into the saucepan, cover with water and mix in the vegetable stock. Turn the heat up and bring to boil. Let the soup boil for about 10-15 minutes, occasionally stirring, until the vegetables start to soften. Mix in a blender …

raw berry cheesecake

It’s only since I got into raw dessert-making that I fell in love with “baking”. Before I rarely bothered to bake fluffy muffins or death-by-chocolate brownies, but now I’m more and more into sweet things. The great thing is that these recipes are easy to make, actually good for you and don’t give that sugar-high followed by regret like those brownies and cakes so often do. So, here is my first cake recipe, which is sugar-free, gluten-free, dairy-free and if you substitute the honey with agave syrup or another sweetener, it’s 100% vegan too. I hope you enjoy it. Base 1 dl almond powder (or peeled almonds) 2 dl pecan nuts 1 dl coconut flakes (unsweetened) 16 dates (soaked for at least 4 hours) pinch of salt Using a food processor, mix all the ingredients into a thick paste (I used my Jazzmax juicer which has a function for turning nuts & dates into a paste). Press the mix firmly and evenly into a springform cake pan and put it into the freezer. Next, make …

parsley pesto

For a long time I wasn’t a big fan of parsley. I have to admit that this green garnish was often left on the side of my plate after dinner, but little by little I’ve made friends with parsley and this pesto recipe makes it finally easy to love! It’s ready in minutes and delicious on pizza or pasta, as a salad dressing, sprinkled over some roasted vegetables or on your favorite veggie burger. You can try adding some to your bread dough or use it as a spread on sandwiches. 1 big bundle of fresh parsley (rinsed and ends of the stalks cut of) 1-2 tbsp pine nuts 1-2 cloves of garlic (depending on how much you love garlic) 1 dl extra virgin olive oil a squeeze of lemon juice salt, freshly ground pepper and thyme to taste Chop the parsley into smaller pieces. Chop the garlic into pieces as well. In a blender blend the parsley, pine nuts, garlic and the olive oil. Add the lemon juice and spices and mix well. Store in the fridge …

whipped coconut cream

a milk-free version of a rich, delicious whipped cream? Yes! 1 jar of coconut milk (refrigerated for at least a couple of hours) 2 tsp organic honey 1/4 tsp vanilla powder raw cacao powder according to taste (for a choco version) Scoop out the harder white coconut milk from the jar, leaving the clear watery liquid aside as this is not needed. In a large bowl, start whipping the coconut milk with an electric mixer. It will take several minutes before the coconut milk will start to change its consistency. Add the honey, vanilla (and sift in the raw cacao powder if you want to make a chocolate version). Keep mixing the coconut milk until you have a fluffy consistency. If your cream is too runny, place it in the refrigerator for a moment before serving on top of desserts, ice cream or whatever you can think of. For a vegan version, substitute the honey with agave syrup.

crunchy kale crisps

An easy recipe for healthier snacking. Whether it’s an evening on the couch or a party you’re planning for this weekend, these crisps will do the trick! Heat the oven to 175c, wash a bunch of kale (I had 3 big leaves, 3 medium sized and a couple of small ones) and pat them gently dry with kitchen paper or in a salad spinner. Cut the hard stalks away and tear the kale into big, crisp-sized pieces. In a mortar and pestle mix 1 tea spoon dried onion powder, 1/2 tea spoon dried garlic, 6 black peppers, 1/3 tea spoon of turmeric and 1/2 tea spoon himalayan salt. Place the pieces of kale on parchment covered baking tray. Spinkle some olive oil on top and give them a good mix. Then sprinkle your spice mix on top, bake in the oven for approximately 10 minutes, until the edges of the kale crisps become brown (but not burned) and they have a nice crunchy texture. Enjoy!

easy chia jam

5 dl of frozen berries (blueberries & raspberries) 3 table spoons chia seeds 1 dl water 2 table spoons of coconut sugar or organic honey Let the berries melt. Mix the chia seeds and water in a bowl and leave for 10 min so that the chia seeds soak up the water, forming a jelly. Add the melted berries and sugar or honey, mix thoroughly. Store in the fridge and enjoy within a few days time. This goes well together with your breakfast yogurt, porridge, on pancakes, at brunch, and it’s simply yummy!