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

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Fierce Ginger & Coconut Flapjacks.

DSC_0317There are quite a few recipes on this blog that I steal straight off the menu at work. (Such is the case with this carrot & tarragon soup for example.) Most of the time this thieving is due to a particularly thrilling flavour combination but where there has been no option suitable for vegans.

That is however not the case with these flapjacks — they came into the café already vegan friendly and had such a fierce ginger kick to them that I had to attempt my own version at home. So here goes ↓
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GINGER & COCONUT FLAPJACKS

→ 225 g dairy free butter
→ 50 g sugar
→ 50 g syrup
→ 6 dl rolled oats
→ 2 tsp ground ginger
→ 3 balls of stem ginger, sliced up

Melt butter and sweetenings together in a pan. Once melted and combined, add in the remaining ingredients. Transfer into an ovenproof dish lined with parchment paper. Bake in preheated oven for 20-30 minutes (until golden) on 160°C. Let sit at least 10 minutes before attempting to cut.
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Red Curry Lentil Lasagna | with Tahini Dressing.

We have finally gotten settled in our new abode, if one can use the term settled for using the sofa as one’s wardrobe, but this is just a huge relief off my shoulders. PLUS no more shared kitchen space! I will be sure to share some photos once I manage to get hold of some daylight.

On another note, prior to us moving I was on the mission to empty our cupboards best I could; this ended in some rather peculiar food combos (rice dressed in salsa topped with potato crisps and mushrooms was a fine moment) but also, some darn good ones!
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I had this box of lasagna sheets at the very back of the very top shelf of my pantry. You know, that shelf which you have to heave yourself up on the kitchen counter in order to reach. As you may have guessed by its VIP placement in the pantry – lasagna is just not something that I am a massive fan of… But they needed to go, and not to the bin.

So I then thought of this Thaitalian love child: Red Curry Lentil Lasagna. The result was surprisingly good; in fact,  I kept announcing how tasty it was aloud to myself whilst eating. It is particularly suitable for the season – aka warm and comforting!
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RED CURRY LENTIL LASAGNA

→ red lentils
→ red curry paste
→ 1 can coconut milk
→ 1 can chopped tomato
→ ½ broccoli head
→ 1 grated carrot
→ lasagna sheets
→ fresh coriander
→ onion
→ garlic
→ ginger
→ spring onion
→ dairy free cheese for topping (opt.)

I even threw in some leftover rice + scrambled tofu because… why not? Any chance of giving your fridge a cleanse.

1. Saute chopped onions, garlic, ginger, spring onion together in large skillet. Once tender, add grated carrot, broccoli + lentils and stir well.
2. Add a large dollop red curry paste before pouring the coconut milk + chopped tomato into the mix. Let simmer on low to medium heat until lentils are tender. Throw in fresh coriander leaves.
3. Divide your curry mixture between lasagna sheets. Top with grated cheese.
4. Cook covered on 175°C for 50-60 minutes or according to instructions on lasagna package.

I also added a tahini dressing on top which was a few tbsp of tahini, juice of ½ lime and 1 tbsp maple syrup diluted with hot water until desired consistancy.
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For more comfort foods, check out:

× Coconut Curried Lentils.
× Shakshuka the vegan way | with Avocado & Tahini.
× Quick vegan Phở-inspired soup.