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.
DSC_0429
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 ↓
DSC_0407

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.
DSC_0413
I also threw some left over chickpeas in there; excellent chance of a fridge cleanse!
DSC_0417
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

Advertisements

Dawn of the Nettles | Nettle Powder + Nettle Crisps.

If you saw some shady character wandering around Aberdeen in pyjamas and a plastic bag full of weeds the other day – it was probably just me with my nettle harvest.

My goal for the day was to dry the nettles to create my very own “superfood”* powder without loosing half my wage at the same time, but while I was at it I also stumbled over a recipe of nettle crisps (similar to kale crisps), so that is what the bigger leaves got used for.

(And FYI, it is not actually a pyjamas, they are just funny looking pants!)Processed with VSCO with a5 presetYou see nettles are full of iron (extra good for us veggies), vitamin B & C (and probably other vitamin-letters too!) and works anti-inflammatory. Basically, this plant has a pretty neat CV.

But best of all is the price, aka the nonexistent one. Forget about those multivitamin powders that have traveled around the world to reach your grocery store shelf and cost a minor fortune. All you need to invest here is a bit of time.

Nettles can be used pretty much as you would use spinach or kale – in soups, pestos, salads, smoothies, fried with garlic – or with crisps as you will find further down in this post.Processed with VSCO with a5 preset
First off the nettles are going to need a good wash. You may do this by filling up a bucket of water and rinsing the leaves in there. I just filled up water in the kitchen sink, drained them and then repeated the process yet another time. Then pat them dry using a bit of kitchen roll/towel. Processed with VSCO with a5 presetFor the NETTLE POWDER I left them to dry slowly in the oven on 50°C for about 2-3 hours. When the leaves were dry enough, I simply put them in my coffee grinder that transformed the nettles into this fine dark green powder pictured above.
Downloads27
To make the NETTLE CRISPS: 

→ larger nettle leaves
→ oil, like olive or coconut
→ nutritional yeast
→ cayenne pepper
→ garlic powder
→ salt

The amounts will vary depending on how many crisps you wish to make and you can of course opt out and add ingredients as you wish.

1. Put the oven on 175°C.
2. Toss the nettles with the oil and seasonings so that all leaves have a light cover.
3. Divide the leaves evenly on a piece of baking parchment, making sure they are all separated from one another.
4. Bake for about 15 minutes, until the leaves feel crispy.

Processed with VSCO with a5 presetY voila! My boyfriend turned out to be a big fan of these green things, over half the batch rapidly vanished as he has been incorporating them in both salads and sandwiches. Definitely a more food like kind of crisp!

For more edible weeds, check out:
> How to make Dandelion Syrup | in 6 simple steps.

My staple foods.

Way back in February, Frida made a post on her staple foods and I figured it was such a great concept of a post that I wanted to make one myself. (Thinking slightly of this Banksy)

So these are the groceries that are most likely to end up in my shopping basket.
IMG_3835
The fantastic four of vegetables for me are definitely zucchini, avocado, sweet potato and mushrooms. I also tend to by plenty of broccoli (cheap, tasty, full of goods), bananas (favourite fruit) and of course ginger, onion and garlic for cooking.

I also down a pint of hot water with half a squeezed lemon each morning, so I like to stock up on those too.
IMG_3841
I am not a big salad fan, but I adore spinach and we always have a big bag ready in the fridge for salads or working undercover in smoothies.

To bunker up on coconut cream and canned plum tomatoes are like the first aid kit for me. Not knowing what to cook? Just throw together a curry with those poor carrots that have been laying at the bottom of the fridge for the past weeks!
IMG_3842
Same goes for rice and lentils. I also bulk buy dried chickpeas from the Asian supermarket, and use it to make hummus or blend into flour for nuggets or peazza.
IMG_3852
A fresh basil plant often gets to adorn the kitchen window sill during the warmer months. We pinch off the full grown leaves and let the teeny ones keep growing, making sure to water it of course.
IMG_3837
Oats are of course a must, as they are part of my daily regime and perfect to use for cookies or flapjacks when the sweet tooth kicks in.

We also get whatever plant based milk is on special, oat or soy most often.

Rice cakes and corn pasta are pretty dope to have around for us with sensitive to wheat bellies.
IMG_3850
Soy sauce, coconut oil and vegetable bouillon to lively up the cooking…
IMG_3836
… along with red curry paste and peanut butter aka the love of my life.
IMG_3834
Finally, I always make sure to have some syrup, tahini and the second love of my life nutritional yeast.


What is a must in your grocery bag? ♥