I bought a lot of fresh herbs at the market the other day and had to find a way to use it all before it goes bad. I wasn't convinced that the coriander+parsley combo would work as a pesto but I loved it. I used quite a lot of cheese in the recipe, which made the pesto a bit milder/creamier than traditional Italian pestos. Will make this one again for sure!
3 dl loosely packed coriander (chopped)
1 dl loosely packed parsley (chopped)
1 dl extra virgin olive oil
2 large cloves of garlic
1 dl grated vegetarian cheese (I used a mixture of gouda and maasdammer)
2 tablespoons of pine nuts
6 whole hazelnuts
sea salt
freshly ground pepper
1. Place all the ingredients in a bowl and blend with a hand blender.
2. Put the pesto in the fridge overnight for the flavours to mix properly.
3. Enjoy.
Annika
Sunday, November 24, 2013
Coconut Cashew Cream
This lovely coconut cashew cream is an adaptation of Amy Crawford's recipe (http://theholisticingredient.com/2013/09/16/coconut-cashew-chia-cream/), and went really well both with a chocolate cake and with a walnut-banana-chocolate chip cake made with gluten-free flour. There's such little flax seed meal in it that it does not really affect the colour of the cream; it's still nice and white.
150 grams of cashews
4 dl refrigerated coconut milk
2 tablespoons of ground flax seeds
3 tablespoons of honey
the seeds of one vanilla bean
a pinch of ground sea salt
1. Let the cashews soak in water for two hours, rinse and drain.
2. Place all the ingredients in a bowl and blend with a hand blender until smooth.
3. Place the mixture in the fridge for the night for it to get thick and creamy.
4. Serve cold with a cake of your choice.
150 grams of cashews
4 dl refrigerated coconut milk
2 tablespoons of ground flax seeds
3 tablespoons of honey
the seeds of one vanilla bean
a pinch of ground sea salt
1. Let the cashews soak in water for two hours, rinse and drain.
2. Place all the ingredients in a bowl and blend with a hand blender until smooth.
3. Place the mixture in the fridge for the night for it to get thick and creamy.
4. Serve cold with a cake of your choice.
Friday, November 22, 2013
Minty Chocolate Icing/Mousse
I made this minty, creamy chocolate icing for a chocolate cake but it would also work well on its own as a chocolate mousse. I went a bit crazy with the mint because you couldn't really taste it very well until the ingredients had had some time to set in the fridge. Oh, and I've got to say that the vanilla flavour was overpowered by the mint flavour, so you might want to omit the vanilla altogether - at least if you use as many as 4 sprigs of mint.
2 smallish avocados
2 tablespoons of melted coconut oil
6 tablespoons of raw cocoa powder
5 tablespoons of honey (or to taste)
the leaves of 4 sprigs of mint (maybe half of that if you want a less intense flavour)
(the seeds of one vanilla bean)
1. Chop the mint leaves.
2. Put all the ingredients in a bowl and blend until smooth and creamy.
3. Place in the fridge for a couple of hours; this will allow the flavour of the mint to really seep into the icing.
4. Enjoy!
Annika
2 smallish avocados
2 tablespoons of melted coconut oil
6 tablespoons of raw cocoa powder
5 tablespoons of honey (or to taste)
the leaves of 4 sprigs of mint (maybe half of that if you want a less intense flavour)
(the seeds of one vanilla bean)
1. Chop the mint leaves.
2. Put all the ingredients in a bowl and blend until smooth and creamy.
3. Place in the fridge for a couple of hours; this will allow the flavour of the mint to really seep into the icing.
4. Enjoy!
Annika
Saturday, August 17, 2013
Sweet Temptation - Casserole with Sweet Potatoes and Anchovies
Dear Readers,
This post marks a couple of important changes in the direction of this blog. First, my friend Michael, who used to coauthor this blog, has gone on to set up his own, all-vegan blog (http://hififood.blogspot.co.uk/ - check it out!), where you will also find his old recipes. Second, this blog will no longer only contain all-vegan and all-vegetarian recipes. What it will contain is gluten- and sugar-free recipes made of organic or locally sourced seasonal ingredients - whenever those options are available. Many of the recipes will also continue to be vegan, vegetarian, dairy-free, lactose-free, egg-free and grain-free. As before, all the recipes will be tagged with the appropriate labels, so that you can quickly and easily find the recipes that suit your individual needs.
To start off the new era, I am posting a recipe inspired by a traditional Swedish dish called Janssons frestelse (Jansson's temptation). I decided to name it "Sweet Temptation" because, instead of potatoes, I am using sweet potatoes and carrots to make it.
SWEET TEMPTATION
a large orange sweet potato
two small carrots
a smallish onion (or 1/2 of a large onion)
2-3 cloves of garlic
about 40 grams of anchovy fillets in olive oil (with the oil, the total weight should be about 80 grams)
a small bunch of fresh parsley
freshly ground pepper
1. Preheat the oven to 180 degrees Celsius.
2. Cut the sweet potato in half. Slice the sweet potato and the carrots thinly.
3. Cut the onion into rings.
4. Finely chop the garlic and the parsley.
5. Place the ingredients in layers in an all-metal pot, starting from a layer of sweet potato slices.
6. Add a little bit of water (about a fourth or a third of the dish's height) into the pot. You might also want to add in a little bit of the olive oil from the anchovy package. Beware, though - it is very salty! Oh, and please do not add any salt to this dish; the salt in the anchovies will be enough. In fact, you might even want to rinse some of the anchovies in water to make them less salty.
7. Place the pot on the stove, and bring the water to a boil.
8. When the water starts boiling, place the dish into the oven.
9. Bake for 35-40 minutes, or until the potatoes and carrots are cooked.
10. Enjoy!
Annika
P.S. Step 7 is optional. I only do it to speed up the cooking process a bit. If you skip Step 7, you can use a glass or a ceramic oven dish instead of an all-metal pot.
This post marks a couple of important changes in the direction of this blog. First, my friend Michael, who used to coauthor this blog, has gone on to set up his own, all-vegan blog (http://hififood.blogspot.co.uk/ - check it out!), where you will also find his old recipes. Second, this blog will no longer only contain all-vegan and all-vegetarian recipes. What it will contain is gluten- and sugar-free recipes made of organic or locally sourced seasonal ingredients - whenever those options are available. Many of the recipes will also continue to be vegan, vegetarian, dairy-free, lactose-free, egg-free and grain-free. As before, all the recipes will be tagged with the appropriate labels, so that you can quickly and easily find the recipes that suit your individual needs.
To start off the new era, I am posting a recipe inspired by a traditional Swedish dish called Janssons frestelse (Jansson's temptation). I decided to name it "Sweet Temptation" because, instead of potatoes, I am using sweet potatoes and carrots to make it.
SWEET TEMPTATION
a large orange sweet potato
two small carrots
a smallish onion (or 1/2 of a large onion)
2-3 cloves of garlic
about 40 grams of anchovy fillets in olive oil (with the oil, the total weight should be about 80 grams)
a small bunch of fresh parsley
freshly ground pepper
1. Preheat the oven to 180 degrees Celsius.
2. Cut the sweet potato in half. Slice the sweet potato and the carrots thinly.
3. Cut the onion into rings.
4. Finely chop the garlic and the parsley.
5. Place the ingredients in layers in an all-metal pot, starting from a layer of sweet potato slices.
6. Add a little bit of water (about a fourth or a third of the dish's height) into the pot. You might also want to add in a little bit of the olive oil from the anchovy package. Beware, though - it is very salty! Oh, and please do not add any salt to this dish; the salt in the anchovies will be enough. In fact, you might even want to rinse some of the anchovies in water to make them less salty.
7. Place the pot on the stove, and bring the water to a boil.
8. When the water starts boiling, place the dish into the oven.
9. Bake for 35-40 minutes, or until the potatoes and carrots are cooked.
10. Enjoy!
Annika
P.S. Step 7 is optional. I only do it to speed up the cooking process a bit. If you skip Step 7, you can use a glass or a ceramic oven dish instead of an all-metal pot.
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