2 dl cold water
5 dl coconut milk
1 ts chilipaste
1. Cut avocado and cucumber in pieces and put it in a blender with water, coconut milk, lemon juice and chilipaste.
2. Create a smooth blend. Add the amount of coconut milk until you get the consistency you like, but its very nice a bit thick. Add salt.
3. Cook and cool somewhat before serving. Can be served cold.
4. Decorate with chices, oliveoil and pre-heated pumpkin seeds.
Original recipe from Vegetarmat
Dette brødet smaker himmelsk, og metter godt. Det gjør seg godt alene, og trenger ikke å serveres med eller til noe.
350 gram speltflour
2 teaspoons baking powder
1/2 teaspoon pepper
30 gram chopped / shredded Kale
50 gram Parsley, chopped
25 gram Mentha, chopped
25 gram Dill, chopped
150 gram Fetacheese, crumbled
2,5 dl Greek yoghurt
1 dl oliveoil
about 50 gram Parmesancheese
Butter up a breadform about 20 cm x 12 cm big.
Heat up the oven until 180 Celcius degrees.
Mix the spelt flour, baking powder, pepper, kale, herbs and fetacheese in a baking bowl.
Mix yoghurt, oliveoil and egg (or egg replacement powder) in a different bowl. Add to the flourmix.
Mix the two well and add to the bread form. Shred parmesan cheese on top and set to bake.
Bake for about 45 minutter, test to see if done. Cool for 5 minutes before taking out of the form and set to cool on a baking grid
Cut the parsnip in thin slices. The slices will shrink somewhat in the oven.
Cover all the parsnip chip pieces in a bown and cover with olive oil and salt. Blend well and spread on a bakin paper to cook.
Cook in oven for 135 Celcius degrees for 40-45 minutes. Turn after half the time.
Serve with any dip you like
Yield: makes 12 sliders (but also depends on the size of your buns)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
Courtesy of How Sweet it is
1 large mango
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Lemon / Lime
Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 5 cups sesame seeds
- 1 1/2 cups olive oil or vegetable oil
Some years ago I was in California visiting family where I was asked to make a beet soup from a recipe out of a magazine. Of course I never saved this recipe, but lately I have been thinking about that soup and not remembering all the ingredients I decided that I just make up a recipe. It turned out quite well and it both taste and look delicious.
- 2 table spoons of Olive Oil (I used Olive Oil with Basil taste, but regular olive oil tastes just as good)
- 1 Onion
- 1/2 Red Onion
- 5 medium size Beets
- 3 Carrots
- 1 big SweetPotato
- 1/4 celeriac
- 1 Single Clove Garlic (or 4 cloves of garlic)
Cut the ingredients in small (carrots) and big pieces (all the other) and throw them all in a casserole (ca. 4 litres) with enough water to cover them. Cook until all of them are soft (almost 30 minutes).
Once all the vegetables are soft use an Immersion (stick) blender to mash them. Add salt and pepper as well as other spices (chili) for taste.
Serve with 1 tablespoon of SourCream or Creme Fraiche per serving. Mix with Soup and add Basil for decoration :)