Carrot and Parsnip Soup with Crunch

Carrot Parsnip Soup-8273

A warm, filling soup – perfect on a chilly evening with some crusty, gluten free bread (why not try the potato bread recipe? You’ll find it in the search bar).
Roasting the vegetables in the oven before adding to the soup, brings out some wonderful strong flavours. Add the pecans and coconut for some nice crunch.

Serves 4

5 medium sized carrots
4 medium sized parsnips
olive oil
1 tablespoon balsamic vinegar
1 tsp chili flakes
1 tablespoon lemon juice
Dash of salt

150-250 ml coconut milk
350-450 ml water

100 ml chopped pecans
50 ml shredded coconut
salt
Balsamic vinegar
Olive oil
Chili flakes

1. Peel and cut the vegetables into halves even sized slices and place in a casserole dish
2. Drizzle with olive oil, vinegar, chili flakes, juice and salt.
3. Roast in oven 200 C about 40 minutes (until caramelized and tender)
4. Deglaze the oven pan with some of the above water (pour the liquid into the hot pan and stir to release the flavours that have stuck to the bottom of the pan).
5. In a saucepan, add most of the milk and water (including the deglazing liquid) with the veggies and let simmer for 15 minutes.
6. Using a handheld mixer, purée until completely smooth. If too thick, add some more liquid.
7. Taste and add more chili or juice, as needed.
8. In a dry pan, toast the pecans and coconut, add some salt.
9. Pour into soup bowls and add the pecans and coconut then drizzle balsamic vinegar, olive oil and/or chili flakes on top

Vegetable Medley with Apple and Fennel

Vegetable Medley w Quinoa-8496

The fennel, black pepper and apple really makes this dish. Sweet and spicy. Great as a side dish (halloumi makes for a perfect combo) or as a starter.

Serves 4

2 red peppers
2 yellow peppers
1 fennel bulb (keep the sprigs/fronds for decorations)
1 zucchini/courgette
2 apples
Olive oil
1 tablespoon lemon juice
Generous amount of black pepper
Dash of salt

200 ml quinoa
400 ml water
Dash of salt

Decoration:
Radish cut into thin strips
Fennel sprigs
Lingonberries

1. Rinse the quinoa and simmer with water until done (10-15 minutes). Season
2. Cut the vegetables and apple into small even pieces
3. Sauté in olive oil until done
4. Season with salt, pepper and lemon juice
5. In a mold, place the quinoa on the bottom, then add an equal layer of vegetables on top. Remove the mold.
6. Decorate with sprigs/fronds of fennel, radish sticks and lingonberries.

Miso Cooked Cauliflower Spinach Salad

Miso Cooked Cauliflower Spinach Salad-7888

A really great side dish which actually uses the cauliflower stalks (most recipes use the florets). Sweet, salty and spicy. Delicious!

Salad:
Fresh spinach leaves
½ head of cauliflower stalks (the florets cut off to be used for cauliflower rice or similar dish)
Radish
Walnuts

Olive oil

Miso Dressing:
½ teaspoon chili flakes
4 tablespoons olive oil
1 teaspoon miso paste
2 tablespoons lemon juice
Salt

1. Remove the outer cauliflower florets and keep the stalks
2. Chop the cauliflower stalks into smaller, bite size pieces.
3. Fry the stalks in olive oil until slightly browned.
4. Mix the miso dressing and add the pan. Gently simmer for a few minutes.
5. When done, take out the stalks and reserve the dressing in the pan.
6. Toss the spinach leaves with some of the dressing.
7. Cut the walnuts into smaller pieces
8. Slice the radish into thin slices.
9. Add the stalks, walnuts and radishes.
10. Add remaining dressing.

Rösti, Mushrooms, Pickled Red Onion

Rosti Mushrooms Red Onion-8157

Deliciously crunchy and flavourful. To be enjoyed as a starter or a side dish. My very favourite recipe!

4 servings

Pickled Red Onion:
1 large red onion, thinly sliced
75 ml white wine vinegar
100 ml sugar
225 ml water

Herbed Oil:
50 ml olive oil
large bunch parsley

Rosti:
10 medium sized potatoes, peeled and finely grated
Salt and black pepper
2-3 tablespoons of olive oil

Mushrooms:
400 g mixed mushrooms (Portobello, chanterelles…), sliced
1-2 tablespoons of cooking oil (for frying)
1 tablespoon cognac
4 tablespoons (dairy free*) crème fraiche (based on oat, soy…)

Decorations:
Lettuce (Rosso), sprouts and broccoli stalks

1. Start by preparing the onion. Whisk together the vinegar, sugar and water until the sugar is completely dissolved. Place the onion slices in a jar and pour the vinegar mix on top. Cover, shake and let sit for at least 1 hour.
2. Run the parsley and oil in a blender. Let sit for a minimum of 30 minutes and remove solids with a sieve before serving (drizzle on the plate).
3. Squeeze the starchy water out of the grated potato and season. Then fry on medium heat in a little olive oil. Create thin patties, 2 per person. In the frying pan, press down and flatten the patty but do not move until one side is done (2-3 minutes). Can be made ahead of time and heated in the oven (180 C, 10 minutes) before serving (will also ensure the patty is nice and crisp).
4. Slice the mushrooms and fry over medium heat until all water has evaporated. Add the cognac and cook until it has evaporated. Add the “crème fraiche” and stir until heated through.
5. Layer the rösti, lettuce, mushroom mix, sprouts, another rösti and top with the pickled onion. Drizzle the plate with the herbed oil and add some broccoli.

* There are many ways of making your own dairy free crème fraiche, if you can’t find a good ready-made option. It is important to add lemon and nutritional yeast in small increments (while tasting) so that they don’t become overpowering.
1) Silken Tofu, blended with a dash of lemon juice and a little nutritional yeast gives the soured cream taste. For obtaining the right texture, add some almond milk.
2) Soak cashews overnight, rinse and blend with a little almond milk, lemon juice (and a small amount of nutritional yeast).

Plum Pie with Vanilla Sauce

Plum Pie-7802

The Plum Pie may not be one of my most healthy recipes, but, oh so tasty!!!! If you prefer, you can use rhubarbs instead of plums. The vanilla sauce is a wonderful dairy free sauce that can be enjoyed on its own, or, with just plain fresh berries.

Vanilla Sauce:
200 ml cashews, soaked overnight and then rinsed
200 ml almond milk
2 tsp vanilla extract
2 tablespoons maple syrup

1. Process in blender until completely (!) smooth (may take a while depending on blender type)
2. Chill in refrigerator

Pie:
300 ml quartered and pitted plums
1 tablespoon oil (for the pie tin)

1 tablespoon sugar
1 teaspoon potato flour (or corn starch)

300 ml gluten free flour
100 ml sugar
½ tsp baking powder
Dash of salt

175 g vegan margarine (can be replaced with cooking oil; coconut, sunflower or rape seed)

1. Oven at 225 C
2. Combine the dry goods
3. Melt the margarine (or oil) and stir into the dry goods
4. Spread with the back of a spoon into a greased pie tin
5. Place the plums on top
6. Mix the sugar with the potato/corn flour and sprinkle on top of the fruit to soak up some of the juices
7. Bake in oven until done (about 20-30 minutes)

Decoration tip:
You can use the drops of plum juice (that you most probably will end up with at the bottom of the bowl of cut up plums) and from a small spoon create little juice droplets in the sauce. “Cut through” the droplets with a sharp knife as to create little hearts. See photo below.
(I had a lot of juice as I used previously frozen, from my fall harvest, cut up plums)

Plum Pie-7824

Ratatouille

ratatouille-7935

A wonderful vegetable side dish or starter, the tiny cubes takes for a lot of chopping but allows for the rich flavours to release and mix, thus creating a delicious dish!!

2 zucchinis/courgettes (1 to be kept for decorations)
1 onion
1 aubergine
3-4 tomatoes
1 teaspoon thyme
1 teaspoon oregano
2-4 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper
4-5 tablespoons chopped parsley

Some chopped parsley to decorate and black pepper

1. Oven at 175 C
2. Cut one zucchini and one aubergine, first in 5 mm slices then lengthwise and across to create 5 mm cubes.
3. Cut the tomato into wedges, cut out the seeds and discard. Then cut the tomato flesh into fine cubes.
4. Chop the onion finely.
5. Mix the vegetables with the oil, juice and spices.
6. Spread in wide oven proof dish.
7. Bake for 25 minutes, stirring 3-4 times during this time.
8. Slice the remaining zucchini into very thin slices using a vegetable slicer, if you have. Also, a cheese slicer can be used (or a knife, but that is a bit harder) to create a long zucchini ribbon.
9. After the 25 minutes of baking, add the zucchini ribbons on top (see photo) and bake another 10 minutes.
10. To serve: press into ring molds, drizzle with oil and chopped parsley.

Ratatouille-7948

Baked Root Celery. Minted Pea Puree. Corn Gremolata.

Baked Root Celery-7796

A gentle vegetarian meal with a hint of sweetness. If you want more of a bite to it, add some chili flakes to the honey for the root celery. This dish has many components. Feel free to experiment with them in other recipes/combinations. The Beet Shards should be made in advance (may be kept in the freezer).

Baked Root Celery:
I slice per person
½ teaspoon honey per person
Olive oil
Salt

1. Cut the celery in 1 cm slices
2. Brush each slice with olive oil and 1/2 tsp of honey. Sprinkle with coarse salt.
3. Bake in 175C oven for 30 minutes.

Cheesy Beet Shards:
150 ml chopped pickled beets
60 gram macademia nuts, soaked overnight
1 tablespoon lemon juice
1 tsp lemon zest
½ tsp nutritional yeast
salt and black pepper
2 tsp flax meal (to be added after all the other ingredients are well blended into a smooth puree)
2 tsp black sesame seeds

1. Run all except flax meal and sesame seeds in blender until completely smooth
2. Add the flax meal and sesame seeds and blend just until combined
3. Pour thinly onto sheets and place in dehydrator, 45C, and dry until crisp. Probably overnight.
4. Brake into shards and keep in freezer until use.

Pea Puree with mint:
300 ml frozen peas
Water to boil in
1 tablespoon chopped fresh mint leaves
1 teaspoon vermouth
½ tablespoon of olive oil

1. Simmer the peas in water for 3 minutes
2. Run cooked peas in blender together with chopped mint leaves, vermouth, olive oil and a little (2-4 tablespoons) of the hot water
3. Add more water if needed
4. Push through a sieve (this step may be omitted if the puree is smooth enough)
5. Cool quickly as to not losing that strong, green colour

Corn Gremolata:
100 ml chopped hazelnuts
100 ml parsley
50 ml corn (canned or frozen)
1 tablespoon lemon juice
1 teaspoons lemon zest
salt and pepper

1. Pulse in food processor, do not puree, make sure some chunks remain.

Tomato liquid:
400 ml chopped tomatoes
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
2 tablespoons roughly chopped basil

1. Run all in blender until smooth. Add the basil and briefly pulse.
2. Pour into wide casserole and set in 100C oven for 30 minutes to reduce
3. Strain

Plate with the tomato liquid, a slice of root celery, the pea puree on top, gremolata, pieces of the beet shards and, maybe, some extra corn. There are some beautiful colours to play with!

Fall Garden Quinoa

170906 Fall Garden Quinoa-7632

Quinoa, Grated Veggies, Plums and Kale

This is a typical fall recipe, using many of the goodies from the garden. I love the multicolored quinoa, both for the look and the texture, but, of course, any quinoa will work in this recipe. The dish is full of colours and taste. Can be served on its own, or, deliciously with some grilled halloumi cheese.

Serves 4

Quinoa:
250 ml quinoa and water according to manufacturer’s instructions
1 leek, thinly sliced
¼ of a head of kale, torn into thumb size pieces
200 ml roughly chopped plums
1 small red chili, seeds removed, finely chopped
Pinch of salt
Olive oil

1. Cook the quinoa as per instructions on package.
2. In a frying pan, heat the oil and fry the kale. Remove.
3. Fry the leek until soft, add the plums, chili and salt.
4. Return the kale to the pan.
5. Combine the vegetables with the cooked quinoa.

Veggies:
2 small grated beet roots
2 grated carrots
½ large red onion
½ stalk lemon grass
50 ml loosely packed coriander leaves (cilantro)
Salt and pepper
Cooking oil of choice

1. Rinse the grated beets in cold water, combine in a bowl with the grated carrots
2. Slice the onion thinly and add to bowl.
3. Remove the outer layers of the lemon grass, crush a bit by hammering the stalk with the back of a large chef knife, chop finely and add to bowl.
4. Chop the cilantro and add
5. Add the spices.
6. Heat a generous amount of oil in a large frying pan and spread the veggie mix in a thin layer.
7. Leave to fry a few minutes over medium heat, turn and fry another few minutes.
8. Empty pan onto a layer of paper towels (to soak up some of the oil).

Coriander/cilantro oil:
100 ml loosely packed coriander leaves
100 ml spinach leaves
50 ml olive oil
Salt

• Run in small food processor/mini prep until smooth.

Kale layer:
¼ head of kale
Oil
Pinch of salt

1. Tear the kale into large pieces.
2. Fry in a pan a few minutes.
3. Season.

Serve the kale, veggie mix and quinoa on a plate and drizzle with coriander oil.

Sweet Potato Plum Pesto Starter

170900 Sweet Potato Pesto Plum Starter-7702

This starter really has it all; it’s sweet, it’s spicy, it’s sour and it has crunch!!
My garden is overflowing with plums so I try to create as many varying dishes with plums as I can. This is a layered sweet potato dish that can be served with or without a spoonful of Greek yoghurt.

Serves 4

Sweet potato:
1-2 large sweet potato, peeled
Olive oil
Coarse salt

1. Heat oven to 205 C
2. Slice the sweet potato (you need 3 slices per person)
3. Coat with olive oil and sprinkle some salt on top
4. Bake in oven for about 30 minutes

Plum mix:
75 ml cut up (pitted) plums
1 tablespoon olive oil
1 tsp apple cider vinegar

• Gently fry the plums in the oil. If you, like me, have sweet plums, add the vinegar. If the plums are really sour, add a few drops of agave instead.

Pesto:
75 ml shelled pistachios
100 ml loosely packed basil leaves
½ tablespoon lemon juice
1,5 tablespoon olive oil
Pinch of salt
1 clove crushed garlic
½ tsp chili flakes

Plus some extra basil leaves for decoration

• Combine all pesto ingredients in a mini prep and run until well combined but still chunky (crunchy).

Plate:
• Start by drizzling some plum mix on the plate, then layer the sweet potato, plum mix and pesto with three layers of each. Decorate the plate with some drops of juice from the plum mix and some basil leaves. Enjoy.

Scrambled Chickpeas, Watermelon Bacon and Pistachio Pesto

170817 Scrambled Chickpeas-7580

Great breakfast or Sunday brunch!
A good friend pointed out that my dried, salted, watermelon fruit snack both looked and tasted just like bacon. Combined with the spiced chickpea scramble, the water melon provides a lovely hint of sweetness. But please note, if you want to serve this dish together with the watermelon you need to start the preparations one day ahead. In the dehydrator.
It is well worth it!!
The pesto is quick and easy to make. This batch of pest makes more than you really need for this dish but the left-over pesto is nice to store in the fridge and to use with many other meals!

Serves 4

¼ of a watermelon, thinly sliced (keep peel on)
Salt

Pesto:
150 ml pistachios (shelled)
200 ml basil leaves, loosely packed
1 tablespoon lemon juice
2 tablespoons olive oil
¼ tsp salt
(optional: 1 garlic clove, minced)

Chickpea scramble:
50 ml chopped shallots
250 g canned (or soaked) chickpeas plus 4-5 tablespoons chickpea soaking water
¼ tsp smoked paprika
½ tsp turmeric
salt and pepper to taste
(Optional: 1/2 tsp chili flakes)
Olive oil to fry in

(Optional: 200 g spinach)

(Optional: Chopped parsley, chopped dried watermelon and black, Hawaiian salt for decoration)

1. Place the watermelon slices in a dehydrator, salt and let dehydrate at 45 C overnight (longer if needed)
2. Place all ingredients for the pesto in a (mini) food processor. Run for 45 seconds.
3. Place all ingredients for the chickpea scramble in a food processor. Pulse to combine. You still want chunks, not a smooth puree.
4. In a warm sauté pan, spread out the chickpea mix and gently fry in olive oil over medium heat for about 3-4 minutes (it takes a while to achieve a texture that you can actually turn over), turn the scramble and fry another 2-3 minutes until you have some colour.
5. Add in the spinach (to the scramble). Turn a few times and then serve hot with pesto and watermelon.

Easy Berry Cake

170600 Berry Cake-5592

This is not a very sweet dessert. More like a berry oven omelet – like the French Clafoutis, but a much lighter option. Very quick to make. And healthy!
The cake is dairy free. If you want it egg free you can try substituting the eggs with flax-gel and/or the soaking water from chickpeas.
I like to serve this with some whipped Greek yoghurt, possibly flavoured with some vanilla extract, or maybe with the Apricot Macadamia Crème (in the Apricot Pecan Bite recipe), I recently posted.

Serves 4 – 6 people depending on serving size.

250 g frozen berries (save some for decorations or use some fresh raspberries for this)
75 ml almond flour
1 tablespoon agave syrup
2 whole eggs
2 egg yolks
200 ml almond milk

Oven at 200C
1. Place the berries in a greased pie mold (1 large mold or 4 individual).
2. Whisk the eggs slightly. Add remaining ingredients and whisk to combine.
3. Pour over raspberries. There will be about 400 ml mix in total.
4. Bake for 25-30 minutes (individual molds) or 40 minutes for large pie mold.
5. Place some raspberries on top. Let cool slightly before serving.

Serve with a whipped Greek yoghurt or Apricot Macadamia Crème.

Parsnip Cauliflower Rice

170726 Parsnip Cauliflower Rice-6349

A healthy choice to replace your everyday rice. This dish can be enjoyed with or without the sauce (the sauce is a bit spicy so don’t use too much!). Zucchini diced very small or mushrooms can be used instead of the beet – there are many possibilities to vary this “rice”. Also, the sauce can be altered to match the rest of your meal.

200 ml chopped parsnips
200 ml chopped cauliflower (the florets)

1 beet root

50 ml mixed seeds; pumpkin, sunflower and pine nuts

Sauce:
2 tablespoons of sesame oil
1,5 tablespoons of tamari soy sauce
½ tablespoon of lemon juice
1 tsp maple syrup
1 tsp chili flakes

100 ml spinach
2 tablespoons olive oil

½ green bell pepper, seeds and white parts cut off
A handful of spinach leaves
100 ml olive oil

Edible flowers for decoration and some extra seeds/nuts

1. Pulse the parsnips and cauliflowers in a food processor. Take care to make rice like pieces, don’t overdo the processing as you may end up with a creamy mash instead (which is also nice but not planned for this recipe).
2. Place the washed spinach in a bowl and add the oil. Squeeze/massage the oil into the leaves.
3. In a small food prep or with a hand held immersion blender, process a handful of spinach, cut up green bell pepper and the oil. Strain and pour into small plastic squeeze bottle to use for the decorations.
4. Peel and slice the beet thinly, for best result use a mandolin. Briefly steam the slices over some water or microwave the slices until a bit soft but still crunchy. Chop into small squares.
5. Toast the nuts/seeds in a hot, dry pan – or just used them in their natural, uncooked, state.
6. Gently fry the parsnip/cauliflower rice in some olive oil for about 7-10 minutes. Add the cut up beets, and then the seeds. Lastly, stir the sauce into the “rice” and take off heat.
7. Place a heap of the olive oil dressed spinach on the plate and some rice mixture on top. Drizzle the plate with the pepper/spinach oil and some more seeds and nuts. If you have, use some pretty edible flowers to decorate.

Summery Citrus Salad

Summery Citrus Salad-5654

Just a simple salad – but, oh, how lovely! Refreshing, tasty and with a crunch to each bite. Complements anything from the BBQ – how about serving with some grilled halloumi cheese?

100 g mixed lettuce leaves
1 grapefruit, peel and white pith cut out
2 oranges, peel and white pith cut off
1 large avocado, sliced
50 ml toasted sunflower seeds
50 ml toasted pine nuts
50 ml toasted pumpkin seeds
1 red onion, cut in 2 halves and thinly sliced
100 ml olives

Dressing:
1 tablespoon fig balsamic dressing
1 tsp Dijon mustard
50 ml olive oil
salt and pepper

1. Combine the salad in a bowl
2. Shake/whisk the dressing well and toss with the salad.
3. Serve

Balsamic Bean Salad

Balsamic Bean Salad-5678

A great dish to go with your BBQ dinner, or just on its own for lunch.
So easy – so delicious!

100g cooked kidney beans
100 g cooked white beans
100 g cooked chickpeas
50 g fresh spinach
1 sliced red onion

1 tbsp dijon mustard
3 tbsp balsamic vinegar
3 tbsp olive oil

1. Rinse the beans under running water.
2. Place in bowl together with the onion and spinach.
3. Mix mustard, oil and vinegar.
4. Pour mixture on beans.
5. Let sit for a few hours in the fridge for extra flavour.

Apricot Pecan Bite

170614 Apricot Pecan Bite -5707

This week is quite busy, but I managed to make a wonderful apricot cream that I would like to share. Spread it on top of the Pecan Base (Raw Food Pecan Pie) which I posted in May (I am repeating the recipe below). Great afternoon snack or guilt free dessert!

APRICOT CREAM
150 ml pre-soaked (overnight) macadamia nuts
50 ml almond milk
2 tsp lemon juice
½ tsp vanilla extract
Dried apricots, 30 g, chopped

1. Blend everything except the apricot until smooth and creamy. (This is a great cream base for other flavors too).
2. Add dried apricots
3. Blend again, it is OK to leaves small pieces of the apricot.
4. Set aside.

PECAN BASE:
(This recipe I posted already a few weeks ago but it is so yummy it really deserves to be included again.)
100 ml almonds
100 ml pecans
50 ml dried cranberries
50 ml pitted dates (about 5 pieces)
1 tablespoon coconut oil, melted
Dash of salt

1. Place all, except the oil, in a blender and mix until an even, creamy crumble.
2. Add the oil and blend another few minutes.
3. Spread the Pecan Base into a rectangular mold (using baking parchment or other non-stick sheet in the bottom).
4. Spread an equally thick layer of the apricot cream on top.
5. Refrigerate 1 hour minimum.
6. Cut into small, bite sized squares.
7. Serve chilled.