There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:
Ingredients 1 tbsp coconut oil 1 large onion, finely chopped 3 garlic cloves, minced 3 cm fresh ginger, peeled and finely chopped 1 tbsp curry powder 1 tbsp turmeric 2 tsp ground coriander seed 1 tsp paprika powder 400 ml coconut milk 2 tbsp spicy mango chutney 1 lime, the juice 2 tsp vegetable stock powder 400 g chickpeas, drained and rinsed 3 carrots, sliced 1 ripe mango, peeled and diced Salt 200 g baby spinach or kale For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.
Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.
I got this idea in my mind to make a cake with tea flavour, and improvised with Earl Grey and lavender. It was a really interesting taste, not sweet but flowery and mature. It takes a bit of work, but it’s quite the show-off once it’s finished. I used a recipe from @aspoonfulofhealthde and made some adjustments. I love the rooibos Earl Grey from @ticktocktea.
Base In a food processor, blend 1 dl almond flour and 2 dl dates. When it gets sticky, add 1 dl of whole almonds and a pinch of salt. Blend again, but keep some crunch from the almonds. Press the dough into a round spring form or a deep, square tray (20×30 cm) lined with parchment paper. Place in the freezer while doing the filling.
Filling 3 dl natural cashews, soaked overnight in water 0,75 dl plant milk 1 bag of Earl Grey tea 10 fresh lavender flowers 0,5 tsp agar agar powder 3 tbsp coconut oil 2-3 tbsp agave syrup 1 tsp lemon juice handful of blueberries for colour . Infuse the plant milk with Earl Grey tea and lavender for at least 30 minutes. Blend cashews with coconut oil, agave syrup and lemon juice until smooth. Take out the teabag and the flowers from the plant milk. Carefully heat the milk while stirring in the agar agar powder. When it thickens, add it to the cashew cream and mix thoroughly. Add a couple of blueberries at a time until you have a nice purple tint. Spread the cream on top of the base and let it set in the fridge for at least an hour. Decorate with lavender flowers and cut in squares when serving.
I’ve been dreaming of creamy, delicious caesar dressing for a while. And there it was! I mixed to recipes from @nora_cooks_vegan and @thehiddenveggies. I don’t like the sharp taste of raw garlic, so I sautéed them gently before mixing. I served the dressing (yes – the dressing is the star here!) with Romaine lettuce, fried mushrooms, bread croutons and carrot “bacon”. (I’ll get back with a recipe for that. Fake bacon is great for us like pigs to be kept alive – check out the hashtag #gillagris – hijacked by vegans in an initiative from the great @javligtgott). . Dressing 2 dl soaked cashews 3 cloves of garlic, sauteed 1 tsp soy sauce 3 tbsp lemon juice 1 tbsp Dijon mustard 1 tbsp capers, drained 1 dl water 1/4 nori sheet . Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.
A deep green, healthy pesto with lots of iron and flavour. Use 1 dl each of lightly roasted natural cashews and sunflower seeds and 2 handfuls of fresh basil leaves and double the amount of baby spinach. Sauté 3 sliced cloves of garlic in olive oil until just soft. Add all ingredients to a food processor or blender. Add 0,75 dl of olive oil, 0,5 dl of nutritional yeast and 0,5 tsp salt. Blend until smooth but still a bit crunchy. Serve with spaghetti and sprinkle with nutritional yeast.
My first venture into raw cakes. I used a recipe from @aspoonfulofhealthde, and it did not disappoint. My springform pan was slightly larger, so the layers weren’t as thick as shown in the recipe, but the cake was so rich and filling anyway. The flavours were really nice and I like that it wasn’t to sweet. I added a bit more blueberries in the top layer and simmered it with half a teaspoon of agar agar, to make sure that it would set. And I love that there are so many beautiful flowers to use for decoration at the moment.
Let me know if you want me to write down the recipe for you!
It’s all good that there are meat-free burgers, sausages and chick’n for those summer barbecues, so that more people skip the meat. But sometimes the veggies themselves are good enough.
We used slices of eggplant and zucchini, mushrooms, romaine lettuce, tomatoes and new potatoes and carrots (boiled beforehand until almost soft). Toss the veggies onto the grill, serve it with some hummus and sage, and at last sprinkle it with cashew parmesan.
This might look like a very ordinary sandwich. But to me, it wasn’t. It’s homemade all the way. Ok, we didn’t grow the grains for the flour or the cashews. But we’ve started the sourdough, baked the bread, made the cashew cream cheese and grown the cucumber and the basil from seeds. And my – didn’t it taste extra special?!
The cashew cream is from when I made the frosting for the carrot cake. I made some extra when trying the recipe out, and took some aside before adding the icing sugar. The texture is so nice and it goes really well with veggies and a pinch of salt on top.
A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen
FROSTING 150 g natural cashews 0,5 dl coconut cream 50 g vegan butter zest from 1 lemon 1 tbsp lemon juice 1 dl icing sugar
Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well. Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream. With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.
Pizza without cow’s milk cheese takes a bit more creativity. Without melted cheese the pizza can be a bit dry. But not this one.
I topped my homemade pizza base with a thin layer of mashed sweet potato, some cashew parmesan, a drizzle of olive oil, basil leaves, salt and black pepper. 10 minutes in a hot oven, 275 degrees. Turned out really good, so I say you should give it a try!
I finally tried making cashew cream. I liked the texture of it, but it does need a bit of seasoning. Here’s a cheesy one with a lemon twist that worked well with the asparagus.
Cashew cream Soak 2 dl of natural cashews for a few hours. Drain and mix with 1 dl cold water, 1 tbsp nutritional yeast, 1 clove of garlic, 2 tsp lemon juice, 1 tsp Dijon mustard, 0,5 tsp salt. Blend until you’ve got a smooth cream.
Fry finely chopped garlic with pieces of fresh asparagus, green peas and sunflower seeds. Add a few sliced dried tomatoes. Serve with spaghetti, cashew cream and top with capers and a drizzle of olive oil. Season with salt and pepper and lemon zest.