All posts tagged: vegetarian cooking

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! Advertisements

multi-seed crackers

These easy-to-make, vegan seed crackers are perfect as a snack, as breakfast bread or even as a cocktail bite when garnished with a veggie spread and fresh herbs. 1,5 dl sunflower seeds 1 dl pumpkin seeds 1 dl crushed lin seeds 1-2 table spoons chia seeds 0,5 dl sesame seeds 2 table spoons poppy seeds 1 dl rolled oats 0,5 dl oat flakes 1 big table spoon of tahini (sesame paste) 2 dl corn flour 2 table spoons potato flour 2,5-3 dl boiling water salt & pepper Heat the oven to 180ºc and mix all ingredients except for the water in a bowl. Add the boiling hot water and mix well, cover the bowl and leave to sit for 10 minutes. Add water if needed, the mixture should be quite solid. Spread the mix onto a large baking tray covered with grease-proof paper.You can use a spatula to help you tap the paste evenly on the tray, making a thin, solid 3-5 mm layer. You can already cut the layer into squares as this might be …

roasted root vegetables with herbes de provence

Here is a seasonal root vegetables recipe inspired by a recent dinner at a friend’s place. Very easy to do, works well on it’s own or as a side dish. Take some Brussels sprouts, 1 yellow turnip (or swede or rutabaga all meaning the same), 2 turnips, 2 yellow carrots, some white cabbage and celery. Wash the Brussels sprouts and remove any yellow outer leaves, cut them in half. Peel the turnips, yellow turnip and carrots, cut them in cubes. Wash the cabbage and the celery and cut them in pieces. In a large bowl mix all the vegetables with some olive oil, salt, pepper and 1-2 teaspoons of herbes de provence spice mix. Place the veggies in a baking tray and cook in 175c for about 45 min. Check-in on them regularly to give the veggies a stir.

red quinoa salad

Ingredients: 2dl red quinoa (uncooked) 1dl chick peas rinsed 1/2 cucumber cut in cubes 2 big seeded tomatoes 2-3 scallions 150 g feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon dried oregano 1-2 tablespoons sun flower seeds ½ teaspoon of Himalayan salt 1 tablespoon of balsamic vinegar juice of half a lemon ½ teaspoon freshly ground black pepper broccoli sprouts (optional) Boil the quinoa according to the instructions on the pack (average 15-20 min) and set it aside to cool. Seed & chop the tomatoes in small cubes, chop the cucumber and the scallions. Crumble the feta cheese. In a big bowl combine all the ingredients except from the broccoli sprouts and mix them well together. Add the broccoli sprouts on top of the dish when serving. If possible, leave the salad in the fridge for an hour or two before serving, this will make the flavors more intense. Serves 4.

cashew, basil & garlic pesto

– A handful of cashew nuts (preferable soaked over night in water) – One basil plant – One big glove of garlic – About 1 dl of olive oil – 1/2 teaspoon pepper, pinch of thyme, pinch of Himalayan salt – 1/2 dl grated Parmesan cheese (leave out for a vegan version) Preparation couldn’t be any easier: Mix all the ingredients in a blender or mortar & pestle. Delicious as a pasta sauce, sprinkled over salad or a sandwich. Try adding some pesto on roasted vegetables, to bread dough or to garnish a soup. Store in the fridge and consume within 4 days.

chocolate and peanut butter cups

I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends. Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds) 1-1,5 dl of oat meal 1-1,5 dl of almond milk 3-4 generous table spoons of natural unsalted peanut butter 2 generous table spoons of almond paste 2-3 table spoons of agave syrup 1/2 tea spoon of vanilla extract 200 g of dark chocolate (melted) Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with …

no pumpkin = no problem?

As it is October, the month of the pumpkin, I decided to buy one at the bio shop the other day. It was beautiful, orange and round and I had no idea what to do with it. The truth is I had never cooked fresh pumpkin before. So I had to look for some ideas and out of all the delicious pumpkin recipes in the internet, I decided to make a nice pumpkin soup. The recipes I found were all a bit different, so I made a bold move and made up my own recipe based on the different soups out there (and what I had in the fridge). The soup turned out so good that I want to share this recipe with anyone who is also sitting at home with a pumpkin with no idea where to start 😉 Fresh Pumpkin Soup You’ll need: 1 red onion, 2-3 carrots and 1 apple all peeled and chopped. 2-3 gloves of garlic and a piece of ginger finely chopped. 1-2 table spoons of butter, fresh thyme …

raw brownies

These brownies have it all: The moist and chewy texture, the rich chocolate taste, they are easy to prepare and they are actually quite healthy too! The thing they require most is time, So what are we waiting for – here comes the recipe! 2,5 – 3dl cashew nuts 1,25 dl sunflower seeds 20-25 pitted dates 2-2.5 dl raw cacao powder 1/2 dl (or a bit more) virgin coconut oil and 1 table spoon almond oil 1/2 tea spoon sea salt or fleur de sel 1/2 tea spoon of finely chopped red chili or 1 table spoon coconut flakes for a little twist. First you’ll need to let the cashew nuts and sunflower seeds to soak; a minimum of 5h is required. measure the nuts and seeds in a bowl and cover with warm water. About 30min before the nuts and seeds are ready, soak the dates in warm water too. Mix the nuts and seeds into a paste using a blender bar. If you want your brownies to have a little crunch, don’t make a …

bday

An intimate dinner with friends, food prepared by a professional chef, some laughs, some stories, some memories. Recipes for health and practical exercises for being happy. And lots of beauty.