I just started my one week of vacation for this summer. Last time I had a week off was when we went to France in May, but that in ways too stressful to classify as holiday – you know, being an introvert constantly surrounded by strangers ⇒ not particularly relaxing…
Tomorrow however, me and J are picking up a rental car and will spend the following five days driving around the Highlands. Which I am well excited about, having only ever seen the east coast of Scotland.
Before radio silence hits this little internet place though, I wanted to share a recipe with yous – namely one of vegan feta cheese! The prep time is down to mere minutes, but it does however need to marinate for quite a while. The longer the better, in my humble opinion. Let’s get to it:
TOFETA | VEGAN TOFU FETA CHEESE
→ 1 pack (~400 grams) extra firm tofu
→ 3 tbsp water
→ 2 tbsp white miso
→ 2 tbsp nutritional yeast
→ 1 lemon, juice of
→ 1 tbsp apple cider vinegar
→ 1 tbsp olive oil
→ 1 tbsp oregano (I opted for fresh basil)
→ 2 cloves of garlic
→ a pinch salt + pepper
1 . Start by pressing the water out of the tofu – wrap it in a kitchen towel/roll, leave under a weight for at least one hour.
2. Prepare your marinade by whisking all ingredients together until smooth.
3. Cut tofu into cubes, pour over marinade and let sit in an air-tight container for at least 2 hours. Best result comes from leaving it at least 8-48 hours. Once marinated cover in olive oil to preserve in fridge for 2-3 weeks. For extra fancy version add fresh herbs, peppercorns, chili and garlic.
Back home, one would only ever find the odd blackberries growing next to the road but not nearly enough to create an entire dish. Thus I have never in my life cooked/desserted (I’m Swedish, making up verbs is sort of our thing!) with blackberries.
But there’s a first time for everything and therefore extra exciting that the theme for this month’s Månadens Gröna was just blackberries. Initially, as with most berries, my mind sprung to desserts. But after wandering about pinterest for recipe inspiration and finding some (somewhat) local berries from Loch Ness this is what went down; pizza bianco with blackberries, basil and a mozarella/parmesan dairy-free cheese mix.
BLACKBERRY PIZZA BIANCO
→ pizza crust recipe of choice
→ 1 dl fresh blackberries
→ 1 tbsp olive oil
→ 3 dl cheese of choice, I used a vegan mozarella-parmesan mix from FollowYourHeart
→ 2 spring onions
→ fresh basil
→ salt + pepper, to taste
→ balsamic vinegar for sprinkle
1. Start by making your pizza crust. I made mine with baking soda and thus pre-cooked it for a bit before adding the toppings.
2. Mash the blackberries in a small bowl, then drain off most parts of the juice using a sieve. Brush the pizza crust with a thin layer of olive oil before adding the blackberry pulp.
3. Next sprinkle with cheese, spring onion and some whole blackberries. Season with salt and pepper.
4. Cook for about 10-15 minutes, or until golden brown, on 225°C.
5. Top with fresh basil and balsamic glaze. Serve and enjoy!
And can we just talk about this dairy-free cheese mixture for a while — look at how nicely it has melted? B-e-a-u-t-i-f-u-l! Will definitely repurchase.
If you fancy a look at my previous contributions to Månadens Gröna you’ll find them here:
♥ Månadens Gröna: Rhubarb Mojitos | with Ginger Beer.
♥ Månadens Gröna: Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.
♥ Månadens Gröna: Tomato Quiche | with Red Pesto.
Sometimes I can just long to be at home, in front of my laptop in some odd looking fleece jacket and a big mug of coffee. #introvertlyfe
Today is one of those days. And luckily for me, yesterday I made some vegan nutella so this quality me-time just got a whole lot more quality-full (is that a word? well with a hyphen involved we can pretend that it is) with some peanut butter + nutella + banana toast crumbling over the keyboard as we speak.VEGAN NUTELLA
→ 200 grams hazelnuts
→ 1 dl cacao powder
→ 3/4 dl icing sugar
→ a spatula tip of vanilla powder
→ a pinch of salt
→ 3-4 tbsp oil, like rapeseed or coconut (unless you mind a bit of coconut flavour – use rapeseed!)
1. Start by roasting the hazelnuts, about 15 minutes on 200° C should do – but make sure you keep your eyes open as the time may depend on your oven etc.
2. Place the hazelnuts in a kitchen towel, cover them and rub over the towel using your hands to get the skin off the nuts. Try to get as much as possible off, as your nut butter will have a much more bitter taste with the skin left on.
3. Crush the hazelnuts in a food processor until a creamy butter starts to form. Then blend some more.
4. Add in cacao, vanilla, salt and sugar – mix evenly.
5. Whilst the blender is running, add in oil a little at a time until desired creaminess is accomplished.
6. Store in an airtight container. Or eat it all in one go – saves you some washing up!😉
I doubt soup is a dish that would spring to many people’s minds during the summer months. Of course, writing this from Scotland the term summer is in itself rather vague… so a hot soup works most days of the week, regardless what the calendar may claim.
Weather bashing aside – this carrot and tarragon soup is currently running on the menu at work as it does fall into the category of summery soups. It also happens to be delicious and easy on the wallet – hooray!
CARROT AND TARRAGON SOUP:
→ one bag of carrots
→ one brown onion
→ 1 litre vegetable stock
→ 1 tbsp dried tarragon
→ fresh coriander
→ oil/dairy free-butter for frying
for garnish (opt.): more coriander, roasted sunflower kernels, balsamico
1. Start by peeling and chopping carrots and onion, before adding to a large skillet on medium heat. Sauté for about 8 minutes, until onion is soft.
2. Add vegetable broth, about one litre or just enough to cover the veg, and bring to boil. Reduce heat and let simmer for about 10 minutes.
3. Add in coriander and tarragon. Then, working in smaller batches, puree soup with blender.
4. Once soup is smooth, return to stove top and let simmer for about 5 minutes for the flavours to blend. Adjust flavours, add in salt and pepper if necessary.
5. Top off with some garnish for the eye and it’s ready to serve!
For my side-dishes I had some left over broccoli florets with nutritional yeast and a grilled violife-cheese & avocado-sandwich. ↓
I made this last night, slowly peeling and chopping the vegetables while watching MustardonMovies (and filling up almost an entire a4 with titles to watch). A very relaxing way to ease into my weekend, especially since I have not had the time nor urge to cook anything than sandwiches for the past weeks.