Creamy Asparagus Quiche.

DSC_0374Literally stumbling over the finish line, here comes a last minute-contribution for Månadens Gröna — this month hosted by Tina (←who has created a jaw-droppingly fantastic looking starter with asparagus and cured carrots!).

The theme of May is Asparagus and so I have cooked (yet another) tofu quiche!
Here is how ↓
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CREAMY ASPARAGUS QUICHE

→ a bundle of asparagus, ends trimmed
→ 1 block tofu
→ 3 tbsp nutritional yeast
→ 2-3 cloves of garlic
→ ½ lemon, juice of
→ ½ dl soy milk, or similar
→ salt + pepper, to taste
→ a handful fresh herbs (opt.) — think parsley, basil, coriander
→ spices of your liking; I used nutmeg, lemon pepper, garlic- & leek powder, cayenne

For the pie crust I used a ready bought puff pastry (check that it is SFV) but you could always make a regular pie crust or try this chickpea one instead.

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HOW TO

(0). Start by draining the tofu. Wrap it in a kitchen towel and let sit under a heavy weight for at least 30 minutes. A good idea is to prepare the night before.
1. Set oven to 200°C.
Press pie crust out in a heat proof dish. Prick the bottom a few times using a fork. Pre-bake for circa 5-10 minutes.
2. Saute the leek while combining spices, nutritional yeast, garlic & herbs in the food processor. Mix until meal like consistency, then add tofu.
Blend until creamy, if the mixture needs some help — add in soy milk or similar little by little. Once leeks are softened, add into food processor.
3. Lower oven temperature to 175°C. Pour your tofu batter into the pie crust, then decorate with your asparagus on top in an alternating pattern.
Bake for circa 35 minutes. Let cool for at least 15 before attempting to slice.

Bon appetit!
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So this month marks the one year anniversary of this vegetarian cooking challenge. For this occasion, here is 3×3 of what I have created during this time (in a somewhat chronological order)

Rhubarb Mojitos | with Ginger Beer.
Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.
Tomato Quiche | with Red Pesto.

Blackberry Pizza Bianco | with Basil & a brilliant vegan cheese mix.
Cauliflower Mac n’ Yeast
Cauliflower Tacos | with Mango + Ginger Salsa.

Apple & Ginger Compote and Vegan Gingerbread Nutella.
Carrot, Ginger & Miso Dressing | with Summer rolls.
Roasted Parsnip & Pear soup.


 

3 x Grilled (Cheese) Sandwiches.

DSC_0349Perhaps the epidemic Skam-fever has finally gotten to me too — I mean, I have been having merely sandwiches for lunch the week past. That is like the number one symptom of norwegianness.

Jokes aside, the sandwich toaster sure has kept warm lately and here are some of the fillings I have been experimenting with. (Mainly through the art of good old fashioned fridge cleansing)


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GRILLED CHEESE NACHO SANDWICH

Perhaps I was a stoner in another life, or a mere genius? The crunchy nachos and melted cheese makes this feel kind of like having a nacho platter inside your sandwich. If that does not sound appealing you need to have a serious think about your priorities in life.

• 2 slices bread of your choosing
• vegan cheese
• nachos
• dairy free butter
• red tapenade
• tomato, jalapeños (opt.)


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GRILLED MANGO, T*RKEY & CHEESE SANDWICH

This, in its regular untoasted shape, is one of my best grab-and-go lunches from Grampian Health Store in Aberdeen, mainly because I never buy meat substitutes and it is nice to have the sweet chutney in combo with the smokey t*rkey. Evidentally, it also works in grilled form. Omnivore approved even.

• 2 slices bread of your choosing
• vegan cheese
• 1-2 slices vegan smokey t*rkey or similar
• 1 tbsp mango chutney


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GRILLED BANH MI BAGUETTE

With the left overs of having banh mi the night before, I assembled the whole repetoire in the grill. Needless to say it was a good move, the combination of flavours in banh mi is such a bullet proof one anyway.

• 1 mini baguette, sliced in two
• marinated tofu
• fresh coriander
• pickled vegetables*
• sriracha mayo (or mix sriracha into mayonnaise to taste)

* grate veggies like carrot, cucumber, radish, red onions – place in glass jar, cover with 1-2-3 mixture of 1 part vinegar, 2 parts sugar, 3 parts water that you have brought to a light simmer to let the sugar dissolve. Cover jar and let sit for at least a couple of hours.


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The Foolproof (& Easiest) Way to Bake Sweet Potatoes.

IMG_6362The Internet is full of tips and tricks on how to bake sweet tatties.

It is all oil massages, foil wraps and all other things really referring to spa treatments…

Well ain’t nobody got time for that, I say. Especially not when there is an even easier way to go about it.

HOW TO BAKE YOUR SWEET POTATOES TO PERFECTION IN 3 SIMPLE STEPS:

(Every. darn. time.)

  1. Set oven to 200°C. Place an oven rack in the middle (this will enable the heat to circulate the entire potato) and a heatproof paper on the bottom of the oven (this to avoid having to scrub it clean after dinner!)
  2. Wash and pat your potatoes dry with a kitchen towel. Using a plain kitchen fork, stab the potato a few times around, piercing the skin with little holes. This will help the skin to separate later on.
  3. Place on oven rack and bake for 60 minutes. Once the hour is up, leave the potatoes in the oven as it cools.

And there you have it! Idiot-proof results every time! Now top it with your filling of choice, some suggestions:

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Coronation Chickpeas.

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Thai Green Curry.

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Sunflower T*na with vegan mayo.

And why not have a look at this peculiar combination I used in my breakfast tattie the other week:
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Yes, that is indeed chocolate! Full description is on my instagram – which I suggest you follow if you enjoy sporadic photos of flyffy dogs and food @peasandunderstanding


Do you have any favoured filling for your baked tatties?

Coronation Chickpeas.

April – the month with more moodswings than the world’s most angsty teenager – is behind us. And believe me, no one is happier than I stepping into the month of May. Bye bye snowfall and hello to sunshine, green grass and picnics! Nah, just kidding – it is still the north of Sweden, so I suppose indoor picnics and yellow grass will have to sustain a wee while longer!DSC_0415Speaking of picnics though, today we are making Coronation Chick…peas! (Wait, what did you think I was gonna say? No room for dead birds in my food, no thanks!)

A Vegan take on The Sandwich Filling of sandwich fillings! Or at least a sandwich filling, out of a bunch of sandwich fillings…

A little trivia: this is actually amongst what was served during the Queen’s coronation in 1953, hence the name! If it is good enough for royalty, then I suppose that does indeed make it a fancy ass sandwich filling.
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CORONATION CHICKPEAS

→ 1 can chickpeas, rinsed and drained
→ 1 dl egg-free mayo
→ ½ dl oat fraiche or similar
→ ½ finely chopped red onion
→ 1 tbsp mango chutney
→ 2 tsp curry powder, more to taste
→ ½ tsp each cinnamon + paprika powder
→ ¾ tsp turmeric (for colour!)

For serving: baguette or baked potato, salted peanuts

Mix mayo, oat fraiche, chutney and spices until well combined, then add the onion and chickpeas. Serve as sandwich filling, inside a baguette or with a baked potato.

Why not try roasting the chickpeas with some spices before adding to the mayonnaise mixture? 10 minutes in a skillet on medium heat should do the trick!

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Also, is it just me or does things automatically taste a bit better when built on a pun? I think yes.

More things to make with chickpeas:

× Hummus from Scratch.
× Vegan Quesadillas.
× Green Tofu Quiche with Chickpea Crust.

Oh My Sweet Potato Risotto.

DSC_0283I am on somewhat of a risotto roll at the moment. This one here is my 3rd in a week’s time. At this rate I will be a (if but self announced) risotto expert in no time! I even cooked this very same recipe over an open fire (#originalhipster) last Friday night, which added some lovely smokey undertones to the mix. Possibly as I may have burnt the onion slightly…

As you can tell, I am working hard on being able to add “great outdoorsy type” to my list of personal traits. The only problem I have found with being a GOT (yes, Great Outdoorsy Type, not Game of Thrones! So 2013!) is of course that one is bound to reek of bonfire smoke the fortcoming dayS in plural – anyone have some tricks up their sleeves on how that is avoided? Rubbing your hair in garlic cloves?

Right. A little less conversation (or monologic ramble), a little more action, as Elvis would say. He was obviously refering to cooking action.
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SWEET POTATO RISOTTO

→ 2 medium sized sweet potatoes
→ 2 tbsp olive oil
→ salt, pepper, cayenne pepper (opt.)

→ 1 litre vegetable bouillon
→ 5 tbsp dairy free butter
→ 2 onions
→ 3-4 garlic cloves
→ 4 dl arborio rice
→ 1 dl white wine
→ a handful fresh or frozen spinach

Set oven to 200°C.
Cut sweet potatoes into smaller chunks, then drizzle with oil, salt and pepper. You can always experiment a bit with other spices, perhaps some cayenne, cinnamon, etc! Roast in oven for about 30 minutes.
First things first with risotto, I like to get the bouillon warmed up and ready. Leave it on low heat in a sauce pan with lid while preparing the remaining ingredients.
Then, chop onions and saute on low to medium heat until softened, about 8 minutes, adding the garlic cloves when circa 2 minutes remain.
Add rice and give the mix a good stir, before pouring the wine in. Let this cook for about 2 more minutes, before you start adding the bouillon. Add about 2 dl at a time, and make sure the liquid is absorbed before adding more. Keep stirring all the while. This will take about ~30 minutes.
Finally, add in the roasted sweet potato and spinach. Stir to mix. Season with salt and pepper to taste. Perhaps top it all of with a vegan cheese if you are in that mood. Voila!
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What are your favourite things to put in a risotto? Hit me up with ideas or recipes to try!


Also have a look at some more things sweet potato:

Sweet Potato, Tahini & Roasted Chickpea Bowl.
4-ingredient Sweet Potato Falafel.
Sweet Potato Pizza w/ Artichoke Cream.

Quick Crispbread Pizza.

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The World’s Quickest Pizza is Swedish…?

Crispbread (or Knäckebröd) is something quintessentially Nordic. A dry flatbread typically made from rye flour and water. A staple food in both the traditional (the hole in the middle is a storage solution; one would hang the bread on wooden sticks just under the ceiling!) as well as in many contemporary Swedish pantries.

It is also what I have more or less been living off my first couple of days back in Sweden. Which is what brings me into introducing yet another culinary love child, the thing most Swedish meets the thing most Italian. See, the crispbread can easily be transformed into a quick lunch dressed up in pizza toppings! Possibly the most hassle-free kind of pizza crust in the world? You tell me. Here is how it is done ↓knacke0366

CRISPBREAD PIZZA

→ crispbread
→ tomato base, perhaps some of the mind-changing tomato sauce or simply tomato puree
→ cheese of choice
→ toppings of choice; mushrooms, tomato, fresh basil, balsamico etc.

Set oven to 200°C. Spread the tomato base evenly over your crispbread, before adding your chosen toppings (herbs, tomato and balsamico are best to go on after the trip to the oven) covering it with a layer of cheese. Cook for 10 minutes or until the cheese has melted. Top with fresh herbs, tomato, black pepper, balsamico — you will what you imagine! ¯\_(ツ)_/¯

The bread will have softened from the heat, but will quickly turn crispy again – you’re best of to slice it asap! (Or just eat the whole thing as a giant open sandwich)
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— More Pizza inspiration:

The Chickpeazza.
Pizza con Patate.
Sweet Potato Pizza | with Artichoke Cream.

Roasted Parsnip & Pear soup.

DSC_0383Hey bloggy! I feel like a long time no post is in order as I, despite the few scheduled ones before the trip, have not actually sat down to write a single word in ~real time~ for about a month.

… And what a month it has been. Except for my trip to Japan I have also changed jobs, homes, countries and marital status. Everything, all at once. In order not to have a complete freak out I try to occupy myself (my mind) best I can, and chopping vegetables are as per usual proving to be a good escapism.
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This months theme for #MånadensGröna hosted by Annelie is the letter P. I was pretty set on cooking something using Parsnips, and they ended up blended into a soup with Pears and Leek (whos Swedish translation gives an extra P – purjolök!). This is the first time I have used fruit in a savoury dish but I must say the results were unexpededly grand!

The creation was topped up with some thin pear slices fried in butter and maple syrup

→ Also read my post on 3 ways to make soup more filling + fun.

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ROASTED PARSNIP AND PEAR SOUP.

→ 2-3 parsnips
→ 2 tbsp olive oil
→ 3/4 tsp nutmeg
→ salt, pepper
→ 3-4 pears, save some slices for garnish
→ an inch fresh ginger
→ 1 yellow onion
→ ½ leek
→ 1 litre vegetable bouillon
→ 1 bay leaf
→ 50 grams coconut cream

→ 2 tbsp dairy free butter
2 tbsp maple syrup
→ a pinch each of ground cummin + coriander

Set oven to 220°C. Slice parsnips and toss with oil, nutmeg, salt and pepper. Bake for ∼20 minutes. Add sliced pears and bake for another 15 minutes.
Meanwhile, saute onion and leek on medium heat until softened. Add ginger, bouillon, bay leaf and the roasted vegetables and bring to a simmer for about 20 minutes.
Melt butter in a larger skillet on medium-high heat, add in maple syrup and ground spices along with the pear slices. Cook and stir for about 4 minutes until the pears are tender.
Remove bay leaf from soup before mixing soup with stick blender, stir in creamed coconut and combine.
Top soup with pear slices and some seeds of choice.
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Some previous #MånadensGröna works of mine:

Strawberry & Avocado Salsa
Blackberry Pizza Bianco.
Cauliflower Mac n’ Yeast