Cone Cabbage with Rhubarb Dressing

Roasted Cone Cabbage with Rhubarb Dressing-0067

An easy but delicious veggie meal. I like when the cabbage gets almost a little burnt on the edges (although I know this is totally unhealthy). The dressing is both sweet and sour and contrasts nicely with the cabbage. The topping provides a colourful and tasty crunch!

Cabbage:
2 heads of Cone Cabbage, quartered (through the root)
Salt
Olive oil

1. Drizzle with olive oil and salt and place with cut side up on an oven sheet
2. Roast in 215 C oven for about 30 minutes

Rhubarb dressing:
200 ml chopped rhubarbs
50 ml water
50 ml ripe, cut up mango

1. Simmer the rhubarb in the water until soft
2. Let cool a little
3. Combine with the mango and run in a mini blender until smooth
4. Serve warm or cold

Pistachio o red cabbage topping:
Chop the nuts and red cabbage into fine pieces

To assembly:
1. Pour the dressing into a wide bowl. Dip the top of a glass into the dressing and press down on a plate to create a circle. Redo this several times, just moving the place for the circle by a little each time.
2. Place the cabbage on top.
3. Drizzle with the topping.
4. Serve with some extra dressing on the side.

Halloumi Salad with Raspberry Vinaigrette

180509 Halloumi Salad with Raspberry Vinaigrette-9340

Really just a simple salad but the raspberry vinaigrette makes it into something extra special with its sweet and sour taste. The sweetness of the raspberries goes really well with the saltiness of the Halloumi. Don’t forget to add some black pepper for som nice heat.

I have no quantities on the salad or the Halloumi but the dressing should be enough to serve 5-6 people.

Vinaigrette:
150 ml raspberries
2 lime, juice of
1 red chili, chopped
1 teaspoon grated ginger
salt and black pepper
3 table spoons olive oil

Halloumi, sliced

Salad:
Rocket salad leaves
Spinach
Red pepper, cut into thin strips
Small fennel, cut into thin strips
Cherry tomatoes, halved or quartered
Spring onion, chopped
Basil, chopped
Coriander, chopped

Some extra raspberries for decoration

1. Process vinaigrette ingredients in blender adding the oil last. If you want to get rid of the small raspberry seeds, please strain the dressing (best before adding the oil).
2. Slice and pan fry the Halloumi cheese until golden
3. Mix the salad components in a bowl.
4. Spoon the dressing on a plate, pile the salad up high, place the cheese on the side and decorate with raspberries

Crunchy Veggie Salad. Jerusalem Artichoke. Avocado & Herbs Dressing

Crunchy Veggie Salad-0045

For this salad, you really need a mandolin and a sharp knife. It may seem like a lot of cutting but it is all well worth it. The result will be a stunning salad where all the flavours blend nicely. The fried Jerusalem Artichokes both adds a nice crunch to the salad and a fun, extra flavour. Don’t forget to pile the salad up high when serving – makes for such a pretty dish!

Ingredients:
Snow pea pods – slice each lengthwise in 2-3 slices
Red cabbage – thinly sliced on mandolin
Zucchini – spiralized
Carrot – spiralized
Radishes – thinly sliced on mandolin
Bell peppers in several colours – cut into quarters (lengthwise). Press down flat on cutting board, skin side down. With a sharp knife held horizontally to the board, cut of top layer of the white(-ish) flesh so that you are left with darker coloured flesh and skin. Then cut into thin long strips.
Fennel – cut in very thin slices (lengthwise, from tip to root) on mandolin
Pomegranate – if ripe enough, just squeeze it well before opening (in 2 halves) and then squeeze out the seeds (they should fall right out). If not as ripe, you will have to cut them out.

A couple of Jerusalem Artichokes
Neutral oil for frying.
Salt

Dressing:
4 tablespoons almond milk
1 avocado
200 ml fresh coriander/cilantro
200 ml fresh basil
200 ml fresh mint
2 tablespoons apple cider vinegar
½ tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon lime juice
75 ml olive oil
Salt and pepper as needed

1. Fill a very large bowl with ice water. Place the fennel and bell pepper strips in the water for 1-2 hours. They will come out curly and crisp.
2. Peel and then slice the Jerusalem Artichoke thinly on a mandolin.
3. Fill a heavy duty pan up to maximum a third full of a neutral oil (no more than that as the oil will splatter when frying). Heat the oil, test for readiness by dropping a slice of the artichoke into the oil, if the oil bubbles around it then it is ready for the frying. Add a handful of artichoke slices, let fry until a bit curled and golden in colour. Take out with a sieve and let dry a bit on paper towels. Put the next batch in and repeat the procedure. Salt and store in a dry jar.
4. Combine all ingredients (except the oil) in a blender. Process until smooth. Slowly add the oil – do not over process. Refrigerate until use.
5. Place all the prepared vegetables (except the Jerusalem Artichoke) in a bowl. Toss them to combine. On a plate, drizzle, pipe or spoon the dressing and then pile the salad high on top. Lastly, add the fried artichoke.

Avocado Cup with Nutty Stuffing

Avocado Flowerpot-9923

This Avocado Cup is easy to make but takes a bit of time in the preparation.
The Macadamia nuts must be soaked for about 8 hours before blending. The stuffing is wonderfully nutty and can be used in many other dishes, on crackers or as a dip.

Serves 6

3 avocados

150 ml shelled pistachios, toasted and chopped
3 tablespoons fresh coriander/cilantro, chopped
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped
1,5 tablespoon orange zest
1,5 tablespoon lemon zest
1 tsp chili flakes
¼ teaspoon salt
2 tablespoons olive oil

300 ml macadamias, soaked (in water) overnight
1 teaspoon lemon juice
1,5 teaspoons nutritional yeast
dash of salt
2-4 tablespoons of water – if needed

A few small salad leaves
Olive oil

1. Soak the macadamia nuts in water over night.
2. Rinse the macadamias well and place in blender together with lemon juice, nutritional yeast and salt.
3. Process until smooth. Add some water if needed. You want a texture as thick as peanutbutter. Set aside.
4. Combine the pistachio, herbs, zest, chili flakes, salt and olive oil in a separate bowl.
5. Take out a bit of the pistachio mix and keep on the side for later decoration.
6. Combine the contents of the two bowl. Set the bowl with the macadamia mix aside.
7. Cut the avocado in halves. NOT lengthwise as usual but across the middle!!! Cut off a thin slice in each end so that the avocado half will steadily stand – like a cup. With a sharp small knife, peel the avocado by cutting around the flesh as close to the peel as possible.
8. Place one half on a plate. Put a few small salad leaves in the middle, add the macadamia mix, sprinkle some of the extra pistachio mix on top and drizzle with a few drops of olive oil.

Fennel Salad with Pistachio Dressing

180321 Fennel Salad with Pistachio Dressing-9391

Crunchy all green salad with a wonderful dressing. The pistachio dressing is a must try!!

Pistachio dressing:
3 tablespoons pistachios, toasted
100 ml olive oil
salt and black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard

1. Run in blender until smooth. If too thick dilute with some water.

Curly fennel:
1 fennel bulb.

1. Cut through the middle and through the root then slice very thin using a mandolin.
2. Place in ice water for 30 minutes so the fennel curls up.

Salad:
Roasted kale (in oven, 100 C, 30 minutes)
Rocket Salad
Broccoli rice (made in many ways, one is to just cut of the very ends with a sharp knife)
Sprigs from fennel
Basil, shredded
Thin lime wegdes

Extra pistachios for decoration

Superfood Salad with Walnut Gremolata

180220 Kale Blueberries Superfood Salad Nutty Gremolata-9166

This is truly a superfood salad. Delicious, healthy and pretty! Inspired by the best vegan chef – Matthew Kenney. Quick to make but some items (kale and bell pepper) must be prepared in advance.

Oh, and the Kale is great to eat just as Kale Crisps. Don’t have to go in the salad.

Ingredients

Salad:
1 large bunch of kale (to be dried into crisps)
1 carrot
1 yellow bell pepper
1 turnip
1 avocado
Tender spinach leaves

Lemon juice
Olive oil and salt

Walnut gremolata:
200 ml walnuts, chopped
1 tablespoon lemon juice
Some red pepper flakes
1 red bell pepper (to be dehydrated or roasted first to dry out a bit)
Salt to taste
1-2 tablespoons of olive oil
¼ minced garlic clove (optional)

Decorations:
Fresh oregano leaves
Blueberries
Black Hawaiian salt
Sprigs from carrot or fennel

Salad:
1. Wash and dry the kale. Tear into smaller pieces. Massage olive oil and salt into the leaves and either dry in oven on 80-100 C for about 30-40 minutes or dehydrate on 45 C for 12 hours. Until crisp.
2. Spiralize the carrot, and turnip. Soften with olive oil/salt marinade.
3. Cut the yellow bell pepper into fine strips.
4. Halve the avocado, insert a knife in the flesh and cut in a cirkel but do not move the tip of the knife. This will give you small cone shaped pieces.
5. Massage some olive oil and lemon juice into the spinach leaves.

Gremolata:
1. Cut the pepper into large pieces. Roast (200 C for 30-40 minutes) or dehydrate (overnight) to dry the pepper out.You don’t want a too wet gremolata.
2. Cut the walnuts into fine pieces.
3. Pulse all Gremolata ingredients in a food processor into small chunks.

Decorations:
1. Roll the blueberries in some olive oil so they look pretty.
2. Separate the small leaves of oregano.

Assembly:
1. Place the spinach at the bottom. Continue with the other salad ingredients.
2. Pile the gremolata on top
3. Sprinkle with blueberries, sprigs, oregano leaves and black salt.

Maple and Raspberry Dressings

180210 Maple Vinaigrette-3977

Just two simple salads, but the dressings really make them stand out. Nothing exceptional about them though, quick and easy to make (you probably have made something similar before) but I still wanted to share them as a reminder how a hint of sweetness really can make a world of difference to a dish.

The first is a maple dressing. The hint of maple sweetness balances nicely against the fat from the avocado and the peppery taste of the rocket salad.

Maple dressing:
1 tablespoon + 1 teaspoon of maple syrup
1 teaspoon lemon juice
2 tablespoons olive oil
Salt and pepper

Salad:
Young mixed salad leaves (rocket, spinach…)
Quartered cherry tomatoes
½ avocado per person, thinly sliced
Rolled up thin slice (cut lengthwise) of cucumber
(Pea) sprouts
Finely chopped red onion

1. Mix the dressing
2. Massage the dressing into the salad leaves
3. Place salad on the plate
4. Drizzle with the dressing

The second is a raspberry vinaigrette. Coupled with a few raspberries in the salad it is as tasty as it is pretty.

180210 Raspberry Vinaigrette-3957

Raspberry dressing:
100 ml frozen (thawed) raspberries
1 tablespoon balsamic vinegar
1 teaspoon honey
3 tablespoons olive oil
Salt and pepper (and some chili flakes perhaps?)

Salad:
½ thinly sliced avocado (per person)
Thinly sliced radishes
Blueberries
Fresh raspberries
Salad leaves
Red onion, finely chopped
Radish, thinly sliced

1. Push the thawed raspberries through a strainer (to get rid of the seeds).
2. Mix with the other ingredients for the dressing.
3. Taste and adjust spices (raspberries varies in degree of sweetness).
4. Dress the leaves with the vinaigrette
5. Layer the salad on a plate
6. Drizzle the vinaigrette on top
7. Serve with some extra vinaigrette, salt and pepper on the side

Avocado Strawberry Salad

171129 Avocado Strawberry Salad-8432

A beautiful, slightly sweet and spicy, starter.

Serves 4

2 avocado, ripe but firm, chopped into small pieces
100 ml finely chopped strawberries
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt
Chili flakes

1. On a plate, make a pile of the avocado, add some salt and chili flakes
2. Place the strawberries on top, mix in some salt and chili flakes
3. Drizzle with oil and vinegar

171129 Avocado Strawberry Salad-8451

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).

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!

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.