New Potato Picnic Wraps | with Cauliflower Rice & Cashews.

Potato. My one true eniment love in this life. It also so just happens to be the theme of this month’s Månadens Gröna, hosted by initiator Annie from Vegokäk, or New Potatoes to be specific.

So here is my, falling-right-on-the-deadline-last-minute-contribution.
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I have been swamped with going back to full days of work along with plentiful of paintwork done of both in- and exteriors of the summer cottage. (It is me, Stephen Fry reading Harry Potter into my ears and circa one thousand mosquitos hanging out down there in the late pm.)

All in all, I haven’t really felt like I had much time to make a dish this month, but then realised I kinda already had – in shape of my lunch wraps filled with potato and a magnificent nutritional yeast dressing. So here it goes ↓
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POTATO PICNIC WRAPS with Cauliflower Rice & Cashews

→ 500 g new potatoes
→ a couple of cauliflower florets
→ fresh mint & parsley
→ wraps
→ cashew nuts

Nutritional yeast dressing:
→ ½ dl apple cider vinegar
→ ½ dl olive oil
→ ½ dl water
→ 3-4 cloves of garlic
→ 3-4 tbsp nutritional yeast
→ salt to taste

Start by washing the potatoes, if needed, before bringing them to a boil. While potatoes are boiling, shred the cauliflower and leave aside in heat proof bowl. In a mixer, combine ingredients for salad dressing until smooth. Finely chop your fresh herbs.
Once potatoes are cooked, pour its boiling water over the shredded cauliflower. Let sit for circa 1-1½ minute before combining with salad dressing, herbs and potatoes cut into chunks.
Serve in wraps, sprikling a generous amount of cashew nuts on top for extra crunch.
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I also threw some left over chickpeas in there; excellent chance of a fridge cleanse!
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Best picnic tip must be: wraps and a large salad. All you need to bring in terms of cutlery is a bowl and a spoon for serving. No washing up needed! (Well, hardly any…)

More potato recipes:

Oh My Sweet Potato Risotto.
Pizza con Patate.
− ÌSpiced Potato & Leek Soup

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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
→ ½ leek (or opt for regular)
→ 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.


 

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

Carrot, Ginger & Miso Dressing | with Summer rolls.

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Carrots are the on the menu of this month’s Månadens Gröna and thus I have mixed up, literally, this carrot dressing (or dip sauce if you will!) together with ginger and miso paste.

Do not be discouraged by the relatively long ingredients list, most if it you can skip or sub – I only kept adding items I had lying about the pantry.
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CARROT, GINGER & MISO DRESSING

→ 3 tbsp olive oil
→  1 tbsp toasted sesame oil
→  2 tbsp miso paste (ensure vegan friendliness)
→ 3 tbsp finely grated carrot (circa one whole carrot)
→ 3 tbsp finely grated ginger
→ 1 tsp finely grated turmeric (opt.)
→  2-3 tbsp nutritional yeast (opt.)
→ 4 tsp sesame seeds (opt.)
→ 2 tbsp maple syrup
→ 1 tsp apple cider vinegar
→ ½ dl water
→ ½ lemon, juice of
→ a pinch of salt

Combine everything in a high speed blender. Enjoy as salad dressing or dip sauce. I served mine with summer rolls stuffed with carrot, cucumber, mint, coriander, avocado and sesame seeds.

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The combination of having no tripod or volunteers at hand with a fixed lens made it a rather tricky task to eternalize the “dip action”-photo but  A for effort right??

Burmese Chickpea Tofu | and other stories.

To be honest with you, at present I have THREE different drafts for posts in my sidebar all titled something along the lines of Burmese Tofu… I suppose here we finally go!

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The first time I ever tried Burmese Tofu was on set. Me and Heidi riding our bicycles around the big lake of Inle in central Myanmar, passing through countryside schools and, as pictured above, fields with tiny yellow flowers as far as the eye could see. Our aim with said rented bicycles was to reach a place that served this particular tofu.

Now what differs Burmese, or Shan, Tofu from its world-renowned cousin, is that it is made with chickpea flour rather than from soybeans. This makes for a creamier yet delicate texture, not too far from silken tofu; and is also a perfect alternative for those not wishing to get on the soy bandwagon.Furthermore, it is ridiculously easy to make!


For more things burmese have a look at: Mingalaba Yangon!All the temples of Bagan (+briefly on budget)| On and around Inle lake. | Mandalay (or ‘temples that sparkle and garage comedy’)


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BURMESE CHICKPEA TOFU

• 4 dl chickpea flour (also goes under the name garbanzo bean or gram flour)
• 8 dl water, divided
• a pinch of salt
• ½ tsp ground turmeric powder

Start by bringing half the amount of water to a boil in a medium sized pot. Meanwhile, combine your flour, salt and turmeric in a seperate bowl and add in the same amount of water as flour. This will look a bit like pancake batter.
Once water is boiling, slowly pour your batter into the pan, whisking as you go along. The mixture should thicken almost instantly, but keep stirring for about 5 minutes before pouring into a prepared parchment paper lined tin.
Let cool down in room temperature, then leave to set in fridge for a couple of hours before cutting.
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You can use chickpea tofu just as you would soy tofu; in salads, stir fry’s, scrambled, top of salads… For this I made a mega bowl of rice, mango, avocado, coriander and carrot; topped with this dressing with added peanut butter + ginger, and finally some cubes of burmese tofu that I quickly marinated with some soy sauce and sesame oil.

This post is my last minute-contribution to Månadens Gröna, hosted through February by Annie/Vegokäk with the theme legumes.


Some of my recipes including tofu to try:

Thai Green Curry Stuffed Sweet Potatoes.
Scrambled Tofu.
Khao Soi for the reminiscing Vegan.

Cauliflower Tacos | with Mango + Ginger Salsa.

PSA – cancel all your plans for this evening. Something way more important has just come up. You need to go home and make Cauliflower Tacos. ASAP!

Take it from the girl who has made this very same dish no more than three times the past week – you are in for a treat! (It is okay, you can thank me later.)

This post also marks the comeback of my infamous Mango + Ginger salsa on the blog!
dsc_0140Cauliflower might not be a common causer of excitement, but this cabbage flower reaches other dimensions once it has been roasted in the oven. The taste really develops after a mere half hour in the oven, giving it an almost buttery flavour (which is probably why it also works so well in say a mac and yeast.)
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CAULIFLOWER TACOS WITH MANGO + GINGER SALSA.

→ 1 cauliflower head, broken into florets
→ 1 can chickpeas, rinsed and drained
→ 6 tortilla wraps of choice
→ 3 tbsp olive oil
→ 1 tsp paprika
→ 1 tsp chilli
→ ½ tsp cumin
→ salt + pepper to taste

→ 1 mango, diced
→ 5 cm fresh ginger
→ 1/2 red onion
→ 3 tbsp fresh coriander
→ juice of ½ lime (or lemon)
→ 3-4 tbsp olive oil
→ a pinch of salt
→ chili, or sriracha, to taste (opt.)

Set oven on 220°C. Toss your cauliflower florets and chickpeas in olive oil and spices, evenly distributing the mixture. Roast in oven for approx. 25-30 minutes, tossing them half way through.

While your cauliflower is roasting, prepare the salsa by dicing the mango and chopping all other ingredients finely. Add in a pinch of salt, olive oil and lime juice, stir to combine.


dsc_0150This is my contribution to January’s Månadens Gröna themed inexpensive meals for the everyday. I know Mango might not spring to mind when you think of the word budget, but hear me out. Here are some ways to make this dish a lot less expensive:

◊ Bulk buying frozen produce.
Not only is it less expensive, but in this particular case will probs save you a bit of prep time. Both cauliflower and mango normally comes ready diced.

◊ Focus on a few ingredients.
and thus skipping the “ordinary” taco fillings; sour cream, tomato, cucumber, cheese, sweet corn, mince substitutes, salsa, etc. It turns into a fairly long list when all added up! Rather let a few powerful ingredients shine through.

◊ Skip the pre-made spice mixes.
These can easily be made at home for a fraction of the price.

In total I spent around 4 pounds for 4 portions worth of cauliflower tacos, however that excludes the spices added + olive oil used, although I count them as staples and doubt the amount used would be higher than a few pennies. Further things to keep into consideration for keeping a tighter food budget ↓

◊ Bulk buy on spices (at your local asian supermarket.)
This one goes hand in hand with the previous one but deserves a bulletpoint of its own. This will save you loads of money compared to buying the small ones found in your local supermarket – AND you will be able to liven up any dull meal. Some I tend to always have at hand are cumin,  paprika, cayenne, turmeric, cinnamon, cardamom and garlic powder. Of course not to underestimate the power of good ol’salt and pepper!

◊ Recipes are merely a reference.
Recipes are by no means a holy script just because it is written down. Is some ingredient missing or out of season/budget? Swap it for something else! Just make sure to taste as you go along. Your imagination is the only limit here.

◊  Check kilo prices.
It might sound obvious but can easily be forgotten. Just do a quick scan whilst in the supermarket to see what will give you the most of your moneys worth.

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Some further inspiration for inexpensive vegan grub:

Shakshuka the vegan way.
Carrot + Tarragon soup | Cheap vegan meals.
Creamy Dreamy Avopasta.

Månadens Gröna: Apple & Ginger Compote and Vegan Gingerbread Nutella.

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When I saw that the theme for this months Månadens Gröna was going to be Christmas Spices my immediate thought laid with the Apple Compote with Ginger that I have been making for almost every breakfast the past month.

But then on my way back from work the other day, sipping on a hazelnut hot chocolate, my mind started to wander in that diretion… After a detour to the supermarket the gingerbread nutella spread was created a few hours later. So, inspired by December’s host Nellie, here are a few more items to add to your brunch table:
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Gingerbread nutella is really ridiculously simple – you take whatever vegan nutella recipe on hand (like the minimalist baker one) and then sprinkle in a mix of gingerbread spices (basically stick to a ratio of the double amount cinnamon + ginger than cloves and cardamom) until you have reached a plesant taste.

The compote is a great way to put apples that may have been left forsaken in the fruit bowl a few days too many – plus it is another thing easy to make. Top it on your cardamon infused morning oats for a warming breakkie or perhaps as dessert with a scoop, or three, of icecream. *Wiping drool of the keyboard*
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VEGAN GINGERBREAD NUTELLA

→ 1 batch home made nutella
→ gingerbread ground spice mix
(1 tbsp cinnamon, 1 tbsp ginger, ½ tbsp cloves, ½ tbsp cardamom)

Simply sprinkle the spice mix into your foodprocessor once the batch of nutella is nearly done; add a little at a time until you are satisfied with the ratio of hazelnut spread/gingerbread flavour.

APPLE AND GINGER COMPOTE

→ 1-2 apples, diced into cubes
→ 2,5 cm fresh ginger
→ a splash of water
→ maple syrup, to taste
→ cinnamon, to taste

Place your ingredients in a saucepan; bring to a boil and let simmer until apples are softened. Mash up lightly with a fork.

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Check out some of my previous contributions to Månadens Gröna:

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