Virtual Vegan Potlock 2014: Edamame-Coconut Trifle with Spelt Crumble

13 Dec

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This year I want to get noticed! My goal in life is to help as many people as I can get happier and healthier and for that I need to “get out there”. So I asked myself a question: How can I make a dish that stands out a bit – There are so many bloggers in this fantastic event now? A DESSERT!! Most people like desserts – and healthy desserts are always a hit. But…. there will most definitely be some truly amazing desserts in the Virtuel Vegan Potlock 2014. Why not make a starter dressed like a dessert? Great idea I thought and after countless hours in my kitchen I suddenly got it right: A savoury trifle!

 But I certainly didnt start out where I ended up. For most of the time the headline for this post was: Brownie with icecream!

I tried so many different things in my efforts to make a savoury brownie with non-sweet ice cream – I also had to included citrus which is the featured ingredient for this years Potlock.

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And boy was it was hard to find out how to make it. I have spend so many hours in my kitchen the last couple of weeks. In the process I made a lot of strange things – but some very cool recipes and ideas came out of it. For example I found out how to make an omelette – without eggs. I will be blogging about that very soon. I also found out how to make a very good vegan gravy full of taste. That will also be featured in a blog post in the near future. I found out that making desserts that looks like starters and mains – and starters that look like desserts is a fun way to invent new cool recipes, so I will try to do that a lot – and of course blog about it.

After looots of attempts on brownies with icecream I suddenly had a blender full of the smoothest edemame mousse – “THIS IS IT” I thought – and I started to think about how I could use this. And this is how I ended up with a savoury trifle. I think it turned out delicious 🙂

I think this will be a good starter for NEW YEARS EVE, if you want to try something new and different this year. You can also use the mousse as a dip or spread for sandwiches. It goes very very well with toasted dark rye bread.

Edamame coconut trifle

For 4 people

For the edamame mousse

350 grams of frozen edamame beans

1/2 cup of sesame seeds

100 ml of oat cream or unsweetened soy milk

2 teaspoons of fine himalaya salt

2 tablespoons of coconut oil

1 teaspoons of crushed cumin seeds

Juice of 1,5 lemon

Boil the edamame beans in lightly salted for 15 mins. Leave to cool. When cool put everything in a high speed blender and blend until smooth. You can also use a stick blender (tastes even better if you leave it in the fridge overnight).

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Lime Coconut milk

1 can of organic coconut milk

Juice of a lime

a pinch of salt

Blend all the ingredients for 10-15 sec.

Spelt crumble

1 cup of pearled spelt grains

1 teaspoons himalaya salt

1 tablespoon of sunflower oil

Put the spelt in a bowl and cover with boiling water and a plate on top. Leave for 10 minutes. Heat up a pan to medium heat and roast the grains in oil and add the salt. They need to be crisp, but be careful that they don’t burn. It will take about 10 mins. Leave to cool.

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Finish the starter

Take a wine glass, martini glass or another smaller glass. Start with the mousse – half an inch (You can use a pastry bag for this), pour on a few tablespoons of the lime coconut milk and then half an inch of the spelt. Do these 3 steps one more time. You are now ready to serve.

Edamame Coconut Trifle - Starter - Virtual Vegan Potlock

Thank you for stopping by my blog – I hope we will see each other again soon. Now please continue the journey through the Virtual Vegan Potlock. The next blog is Brays of our Lives – so hit “Go Forward” and enjoy!

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Baked Eggplant And Mushroom Soup – Virtual Vegan Potlock Entry November 2013

16 Nov

Baked soup

This I my 3rd time in the VVP and I’m so pleased that it is getting bigger and bigger. I choose a different category every time and this time it is soup time for me.

I have found a very quick way to make soups – by baking the ingredients! Usually my baked soups is some variation of a tomato soup  (see this blog post for a recipe), but for this VVP I wanted to do something new.

I went to the supermarket and was scounting for ingredients for the soup and ended up going for eggplant, mushroom and onion – a soup combination I had never tried – or heard of before. I told one of my friends about my VVP entry and she was sceptic – that is until she tried it. She loved it!…. And I hope you will too.

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For 4 people you will need:

1 eggplant

500 grams of mushrooms

2 big onions

2 cloves of garlic

½ chili

Salt

Pepper

Sesame seeds for the topping

Fresh herbs for serving – mint, parsley, coriander (cilantro)

Turn the oven to 200 degrees (400 Fahrenheit). Cut the eggplant, onion, mushrooms, garlic and chili into smaller pieces, add to a baking dish and season with salt and pepper.  Leave 2 cm eggplant, ½ onion and 1-mushrooms for the crunchy toppings.

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Bake the veggie for 25 min. While they get ready, you can do the toppings. Cut the topping “leftovers” into very small pieces and fry in sunflower with sesame seeds until crisp.

When the veggies in the oven is golden, blend them together with about 500 ml. water and add to a saucepan.

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Serve hot with the toppings and some green herbs such as mint, parsley or coriander.

ENJOY!

Press the forward button and go to the next vegan blogger in the Virtual Vegan Potlock.

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Quick and delicious spinach dish – use it as a starter or with pasta

31 Aug

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This dish is very easy to make. 10-15 mins – and you are ready to eat – and it tastes fantastic. I was inspired to do it on  a holiday in Poland. I thought the tha Polish cuisine wasn’t much more than meat and cabbage. But was I wrong! I was very surprised to find many vegetarian options on the menus, and if you order a salad you will get a huge portion.

You only need very few ingredients to make the dish and you can use it on it’s own as a starter or for pasta.

Ingredients:

200 g fresh spinach
1 big onion, chopped
2 cloves of garlic, finely chopped
100 g mushrooms, sliced
1 tablespoon sundried tomatoes (in oil), chopped
Salt
Pepper
½ teaspoon nutmeg
Thin sliced parmesan, thinly sliced (optional)
Fresh pasta (optional)
Sunflower oil

Fry onion and garlic for about 3 mins. Add mushrooms and fry at high heat for 5-7 mins until the mushrooms are golden. Add the spinach and turn down heat to medium heat. After about 5 mins the spinach will have reduced a lot – add the sundried tomatoes and fry for a few minutes more. Add salt, pepper and nutmeg to taste.

When I serve the dish as a starter I plate up with a food ring to make a nice round shape. If you eat cheese place thinly sliced parmesan and maybe serve with some good bread.

If you use the dish for pasta grate the parmesan on the hot dish.

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Spinatret

Need some energy?

14 Aug

 

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Today I came home a bit tired from some good busy days at the office. I decided to make a juice that would give me some energy.

If you need some energy late in the energy – or before doing a workout or a run – this is the juice you want! The beets help with circulation and the other ingredients will energize and alkalize our whole body.

For 2 pints of juice:

3 beets

1 organic lemon

1 courgette

1 yellow bell pepper

1 cm ginger

Just juice everything whole if possible with your juicer – if not cut into smaller pieces.

Quick juicy summer dish – that can be made on the barbecue!

27 Jul

Here’s a VERY quick summer dish. It takes 15 min to make, is very cheap, satisfying and healthy – even alkaline too.

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Take 2 washed ‘little gem lettuces’ (baby romaine) and half them and add sunflower oil to the cut side and season with salt. Grill on the cut side.

Slice spring onion in half and grill as well on the cut side. I also grilled some radishes.

Grill some thin slices of spelt bread – put some olive oil on the hot bread and add tomatoes, salt and peber.

ENJOY!

Easy Cheezy Chili Pizza Snails – My Virtual Vegan Potlock May 2013 Entry

11 May

Yes I know – a Pizza Snail doesn’t sound that appetizing – nor very Vegan. But I wanted a title that would catch your attention – Did I succeed?

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With more than 150 participants in the Potlock this time I want to make sure to make an impact and get some more followers, so I can succeed with my vision: TO HELP 1.000.000 PEOPLE AROUND THE WORLD GET HEALTHIER. Sounds good? You are actually helping me just by reading this blog post (so thank you) – if you decide you like what your read, you can be apart of the MIND YOUR FOODS revolution by following and sharing it – Thank you in advance 🙂

….. And now what you came here for: a recipe for a vegan appetizer!

Normally I’m all for making everything from scratch – I grow my own veg and sprouts, bake bread without yeast, make dressings and sauces, soak and cook beans etc. But sometimes you just need something delicious and fairly quick. If you make sure to get good organic ready-made stuff and you only take the easy way out once in a while you will be alright, because stress is actually more bad for you than a lot of fast food 🙂

I write that my recipe is fairly quick, because some might think that a quick dish takes 5 min and other people think a quick dish takes 1 hour to make. The only “time consuming” thing in this appetizer is the vegan cheeze – that takes about 10-15 mins to make – and you can make it in advance. It keeps in the fridge for 3-4 days and makes a very good sandwich spread as well. Do the dishes while the snails are in the oven and you will have a clean kitchen and food ready in 40 mins (The macadamia nuts needs to soak in water for 3-4 hours – if your have a VITAMIX you can make it without soaking). You can make this into normal pizzas as a main dish as well.

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What you need from the supermarket for making appetizers for 4 people:
2 wholewheat, spelt or rye tortillas – sprouted if you can get them where you live
200 ml of your favorite tomato pizza or pasta sauce – I use a spicy version
2 large onions – finely sliced rings
Sunflower oil – I only cook with sunflower, grape seed and coconut oil as they can be heated to high temperatures without being toxic and loosing their healthy qualities.

Cherry tomatoes – halved
A bag of mixed lettuce

Quick basil dressing

2 handfuls of fresh basil
Salt
Pepper
Lemon juice (of half a lemon)
50 ml. olive oil

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For the vegan cheeze (This recipe will make you enough for about 4-6 regular pizzas):

100 grams macadamia nuts – or cashews (Soaked in water for minimum 3 hours)
500 ml. water
Juice of half a lemon
1 garlic clove
2 tablespoons of tapioca starch/flour – If you can’t get it where you live – use potato starch or arrowroot
1 teaspoon of salt
2 tablespoons of sunflower oil
1 very finely chopped chili pepper (optional – you could also make a plain cheeze or use another herb)

Set the oven to 220 degrees (430 F).

I start out by making the vegan cheeze. Blend all the ingredients except the chili. It needs to be very smooth. Put the mix in a saucepan and heat up on high heat and turn down to medium after a few minutes. You need to stir all the time to stop the cheeze from burning to the pan. It might start to part and look a bit weird – but just keep stirring and after about 5 mins your cheeze is ready. It should look like yoghurt. Set aside while making the rest.

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Spread out the tomato sauce on the tortillas – all the way to the edges. Cover the pizza with onion and drizzle with sunflower oil. Bake in the oven for 5-7 mins (If you are making this as a normal pizza for a main course add the chili to the cheeze and spread the cheeze on to the pizzas and bake for approx. 15 mins until the tortilla is crisp and the cheeze is golden).

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Prepare the dressing while baking.

Blend 2 handfuls of fresh basil with juice of half a lemon, some salt, some pepper and 50 ml. olive oil.

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Take out the pizzas – take care when handling it. Roll the pizzas and cut in 1 inch slices. Place back on the backing tray in groups of 3 – put against each other to keep the tortillas rolled up. Heat up the cheeze again to make it easier to handle – stir in the chili. Spread over the snails and bake for another 10-15 mins until the cheeze is golden brown.

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Plate up with a handful of lettuce, the dressing  and a few cherry tomatoes – Voila!

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(Did you manage in 40 mins?)

Here’s a few pics of the regular pizzas (and of me eating all the snails!)

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Thank you very much for making your way through the Virtual Vegan Potluck. I hope you have enjoyed my post and will enjoy all the other blog posts as well.

Hit the GO BACK button to read My Kitchen Apothecary’s entry – or GO FORWARD into the beverages category to read Veggie4Ayear’s entry.

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Tom Kha Gai without the Gai – Vegan Thai coconut soup

10 Feb

TOM KHA GAI used to be my favourite thai dish. I used to get it everytime EAT had it in their soup menu. I haven’t had in since becoming a vegetarian though – as the name says – it conterns chicken. TOM means SOUP or COOKED, KHA means galangal root and GAI means chicken. Then last weekend I went to Warsaw and saw it in the menu at SUSHIZUSHI. This restaurant is a cool sushi place in the center the city. I asked if they could make it without chicken – and they could – it was amazing! And I knew I had to make it at home and blog about it, so everyone of you could try it. It is very easy and quick to make.
You might have to go to the local thai shop to get galangal root, but everything else should be stocked in the local supermarket. I also use thai baby eggplants – but they can be left out.

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I surfed the internet for recipes on the dish to get the most euthentic dish and get the small tricks from the thai chefs. I then adabted it to my lifestyle, so it would be 100% vegan – here goes:

Ingredients
1 can of coconut milk
4 tbsp of coconut manna/coconut cream
600-700 ml. vegetable stock – preferably yeast free

4 spring onions
2 carrots
1 sweet red pepper or red bell pepper
7-8 mushrooms – I dont recommend eating mushrooms more than once or twice a month because it’s a fungi
3-4 thai eggplants (optional)

1 thumb size galangal root (get it in you local thai/chinese shop)
½-1 chili
2 sticks of lemon grass
Small handful coriander – you can include the stalk
5-6 kefir lime leaves – frozen is okay
Juice of 1 lime or lemon

Noodles if you like.

Prep 1
Galangal: Wash the root and cut into paperthin slices. Bash with a meat mallet to bring out the flavour
Chili: cut in the very thin slices
Lemon grass – cut into 3 pieces and bash once with meat mallet

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Coriander: Use the leaves and stalk. coursely chop. Coriander is one of the herbs where you can use the stalk as it is not bitter like other herb stalks.
Kefir lime leaves: Cut in half – you need to be able to see it in the soup to take them out before serving. Bash a few times with the meat mallet.
Spring onions: Finely slices

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Cooking
Bring the stock to a boil, turn down the heat to a simmer and add coconut milk and manna/cream if you have that. Make sure the soup is lump free before adding any other ingredients. Add lime/lemon juice, galangal, kefir lime leaves, lemon grass, chili (leave some for garnish) and spring onions.

Let simmer for 10 mins while you preper the rest of the veggies.

Prep 2
Carrots: finely sliced
Red pepper: Cut in 1-2 cm thin slices
Mushrooms: Cut each into 8 pieces
Thai eggplants: cut into 8 pieces

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Now add all the veggies to the soup and simmer for another 5 mins.

Take out the lime leaves and lemon grass before serving – use a large spoon with holes.

Take out the lime leaves and lemon grass
Garnish with coriander and chili

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Serve! Add noodles if you like.