Kartoffelmad, or literally “potato food.” While variations abound, in Denmark it’s usually the layers of rye bread, mayonnaise + boiled potato (sometimes fried) + both raw or pickled and crispy fried onions + herbs and micro greens for a symphony of flavors of textures.
Here we used avocado mayo which is oil-free, boiled potatoes, foraged chickweed, Jerusalem artichoke crumble, pickled red onions, jalapeño, mustard caviar, broccoli micro greens and blistered Padrón peppers, topped on the sourdough rye bread.
Ingredients
For the herbed remoulade:
1/2 cup vegan avocado mayonaisse (see below)
1 tbsp chopped capers
1 tsp dijon (or whole grain mustard)
1 tbsp finely chopped dill
1 tbsp chopped chives
1 tsp finely chopped parsley
1 dash hot sauce, to taste
1 dash a good quality of balsamic
1 dash freshly cracked pepper, to taste
Avocado mayonaisse
2 mashed ripe avocado
1 tbsp lemon juice
1/4 cup water
Salt to taste
For the smørrebrød:
500 g new potatoes
4 slices rugbrød (danish style rye bread or use gluten-free one)
1 pickled red onion, thinly sliced
4 tablespoons crispy Jerusalem artichoke or celeriac crumb ( recipe from our Food We Love Cookbook)
2 tbsp chopped jalapeno
4-5 padron peppers blistered
Chopped chives, for garnish
Microgreens for garnish
Pickled mustard seeds (aka mustard caviar)
Instructions
1.Place the potatoes with salted water and bring to a boil.
2. Meanwhile, make the remoulade: Combine the avocado mayonnaise ( to make avocado mayonnaise mix all ingredients in the blender until smooth) , mustard, chopped herbs, capers, and cracked pepper in a medium bowl. Stir until well combined. Taste and adjust seasoning.
3. When the potatoes are fork-tender, drain and set aside until cool enough to handle. Slice into1/4 inch thick rounds or desired shape.
4. Sprinkle with salt and pepper to taste.
5. Place potato rounds on your rye bread, using a piping bag, squeeze remoulade, sprinkle some crumble, add the pickles, microgreens, peppers and onions or whatever you want.
Note: Don’t even think about trying to eat this like a normal sandwich! Eat with a knife and fork so all your toppings don’t fall off.
See raw vegan version of danish style open face sandwich here.
INGREDIENTS
Cake crust
40 g gluten-free rolled oats
40 g buckini
10 g desiccated coconut
10 g raw cacao powder
A pinch salt
50 g fresh sukkari dates (weight after seeds removed)
30 g hazelnut butter
3 tbsp cold press coffee
Nutella cream:
170 grams of fresh avocado (weight after seed and skin removed)
40 grams of coconut cream
50 g maple syrup
85 g unsweetened raw hazelnut butter
15 g coconut oil melted
80 g dark chocolate melted (min. cacao mass 56%)
A pinch of salt
Coconut Whipped Cream
1 can full-fat coconut cream (only fatty part)
2 tbsp maple syrup
Garnish
Edible gold powder
Raw hazelnuts
INSTRUCTIONS
Cake Crust
1. Place the oats, buckini and desiccated coconut in a high speed food processor, blitz until you get slightly crumb.
2. Then add the cacao powder and salt, process to mix together.
3. Add the dates, hazelnut butter and cold press coffee. Run the food processor again until everything holds together and you get a shiny nice dough.
4. Transfer dough in a 15x15cm square cake mould lined parchment paper.
5. Flatten the dough with the back of a spoon or spatula. Set aside while you are making the Nutella cream.
Nutella Cream
1. Place the avocados, coconut cream and maple in the food processor, blend together.
2. Then add the melted coconut oil, chocolate, salt and hazelnut butter.
3. Mix well until everything combined well and you get a shiny smooth cream.
4.Pour nuttela cream over crust and pat on counter to remove air bubbles.
5. Set in freezer for minimum 2 hours or overnight. Once done, cut and serve with coconut whipped cream.
Coconut Whipped Cream
1.Place the coconut cream can in fridge overnight.
2.Drain water from can if you have, place the cream in a bowl. Add the maple syrup.
3.Mix with a hand blender until smooth and fluffy.
4.Using your favorite nozzle, place the cream in the piping bag.
5.Decorate the cake with coconut whipped cream, add gold powder coated hazelnuts on the top if desired. Serve!
Category – Dehydrated- Raw
Preperation – 20 min + 8 hrs dehydration
Quantity – 4-6 person
Equipment – food processor, dehydrator
Ingredients for the dough
800 g zucchini peeled
8 tbsp flaxseeds
4 tbsp lemon juice
2 tsp herbs de provence
2 tbsp black sesame seeds to sprinkle
1/2 tsp salt
Instructions for the dough
1. Peel and wash your zucchini. Cut in four pieces. Add to your food processor. Blend until smooth.
2. To have flax meal, ground flax seeds in a coffee grinder to produce a fine flour.
3. Then add the flax meal, lemon juice and salt to your food processor. Blend until smooth.
4. Pour mixture onto the dehydrator sheets and spread evenly into a circle or square shape. Sprinkle some black sesame over the dough. ( I use 30×30 cm dehydrator sheets. This recipes makes 4 tray dough. If you want to make more, double the ingredients.)
5. Dehydrate for 6-8 hours at 42 C , or until able to peel off the sheet.
6. Once the nonstick sheets are removed, return to the dehydrator for 1-2 hours, until both sides are dry to the touch but still pliable. Do not dehydrate too long as breaks will occur in the dough. You should obtain a flexible dough and it should be easily rolled up.
Hemp cheese cream ingredients
100 g hemp hearts ( alternatively sunflower seeds or almonds)
3 tbsp lemon juice
1 stalk leek
1 tsp salt
Water as needed to blend
To make hemp cheese cream
1. Place all ingredients into your blender. Add minimum amount of water as needed to blend.
2. Blend until smooth. Set aside.
Spinach filling ingredients
500 g fresh spinach
3 tbsp olive oil
1 tsp lemon juice
1 tsp salt
1 shallot chopped
1 tsp garlic minced
To make spinach filling
1. Wash and strain your spinach. Finely chop using a sharp knife. Place in a large bowl.
2. Finely chop onion, add over the spinach.
3. Add garlic, lemon juice and olive oil on top.
4. Massage with your hands until wilted well.
Recipe If you loved this recipe, you might be interested in our MAD ABOUT RAW cookbook.
Spiral potato skewers , tornado – or twisted potatoes as they are also called – are good for everything from casserole dishes, salad and soups to burgers and falafel. Especially with a good dip, such a serving can complete a meal or be served as a wonderful snack.
In this recipe, I season the twisted potatoes with dill and flake salt. But you can season with just what you feel like. It may depend a bit on what you want to serve for. If it’s for a burger, the classic french fries or just a little paprika is obvious. If you serve with tofu, thyme and / or rosemary is the way to go.
Ingredients
500 g Yukon gold potatoes
40 g olive oil
2 teaspoons fresh dill
1 teaspoon flake salt
Instructions
1. Turn the oven to 200 degrees.
2. Wash and dry your potatoes, using a mandoline slice them thinly, then put on the top of each other. Using a sharp chef knife, cut the edges and shape it into a square. Repeat the process for the rest of potatoes.
3. Insert a skewer through the center of the potato cubes.
4. Carefully pull the potato spirals apart so that there is a distance between the slices.
5. Brush with olive oil and season with dill or your favorite spice and flake salt.
6. Place the potato spirals in an ovenproof dish and place them so that the skewers rest on the edges of the dish.
7. Bake the potatoes for 30 minutes, until golden and tender.
8. Serve if necessary, with a homemade vegan tartar sauce or mayo.
Tartar sauce
1/2 cup homemade vegan mayo (or store-bought)
2 tsp dijon mustard
1 tbsp lemon juice
1 tsp maple syrup
2 tbsp finely diced dill pickles
2 tbsp finely diced shallot
A pinch chili flakes
A pinch salt or as needed
Instructions
1.In a mixing bowl whisk together vegan mayo, dijon mustard, lemon juice, and maple syrup until well combined.
2. Add chopped dill, diced shallot, salt, and pepper and stir until evenly combined.
3. Taste and adjust seasonings as needed, serve with your potatoes.
Time: 30 minutes
Serves: 1
Ingredients
50 g white quinoa
50 g green peas fresh or defrosted
100 g baby carrots
A handful baby spinach
50 g raw macadamia soaked
1/4 tsp turmeric
1 tbsp lemon juice
1 garlic clove minced
2 springs green onion thinly sliced
1/2 red bell pepper thinly sliced
Water to thin
Chili pepper to serve
Salt and pepper to serve
Instructions
1. Cook your quinoa according to package instructions. Make fluffy with a fork, set aside.
2. Place green peas in a non-stick pan. Add 1/4 cup water, cook on medium heat until absorbs all water content. Then transfer in your quinoa. Toss together. Set aside.
3. Place your carrots in the pan, cover with water, cook until absorb all water and they are tender. Check with a fork. Once done, add to your bowl. Then transfer quinoa and pea in the bowl.
4. Strain and dry your soaked macadamia. Place in the Blendtec Twister jar. Add little bit water to cover them. Sprinkle turmeric and salt, add lemon juice and garlic. Blend together until smooth. Add more water if you need in order to achieve the consistency.
5. Pour the sauce over the veggies and quinoa. Add some spinach leaves. Toss together to coat everything with the sauce.
6. Add some chili, red bell pepper, green onions. Adjust the salt and pepper. Enjoy!
Ingredients
1 cup sprouted pea flour
1/2 cup filtered water
1 tbsp cold press sesame oil or extra virgin olive oil
1 tbsp psyllium husk powder
1/2 tsp turmeric or spirulina of your choice
1/2 tsp baking soda
1/4 tsp pink himalayan salt
Instructions
1. Place sprouted pea flour, baking soda, sesame oil, salt, psyllium and turmeric in a bowl, add the water. Whisk well until you get a well combined.
2. Spread mixture in circular motion as thin as possible on dehydrator sheets lined parchment paper.
3. Dehydrate until both sides are fully dried but not too much as it may start cracking.
4. Serve with your favorite greens, avocado slices, tomatoes, peppers, sesame or whatever you like.
Serves: 250 g pasta
Ingredients
12 chanterelles*
12 juniperberries**
A pinch of licorice salt
3 tbsp olive oil
1/2 bunch wood sorrel or parsley 1 tbsp tomato paste
4 garlic cloves
1 tsp pink himalayan salt
Instructions
1. Soak the juniper or lingonberries.
2. Fry the chantarelles in a hot pan on high heat for 3-4 minutes with 1 tbsp of olive oil. Licorice salt to taste. We want them very crispy. So if they look soft, continue cooking for 2-3 minutes until get brown.
3. Strain berries and place in a small pan, add 1 tbsp chia seeds. Cook on low heat until you get jelly-like form. Then remove from the heat. Transfer mix- ture a pipping bag and set it in the refrigerator while you are making pasta. 4. In a pot, add 2 tbsp olive oil, tomato paste, salt and 4-5 tbsp pasta water. Cook on medium heat until bubbled.
5. Then toss with your pasta on high heat for 20-30 seconds.
6. Divide between plates. Add chantarelles on top.
7. Garnish with lingonberry jam pipping small dots around the plate.
8. Add fresh parsley or wood sorrel and serve.
*Chanterelles grow in the southern part of Sweden. They are hard to
find, but can be located in coniferous forests or a mixed forest. The cap is smooth, delicate, and gold-orange with irregular, uneven edges that are thick, blunt, and taper down. Underneath the cap, the gills have forked ridges with blunt edges and these ridges run down the matching gold-oran- ge, firm, thick, and solid stem.
**Juniper berries grow all over Sweden. They are usually found in areas ex- posed to the sun, for example heaths or pens. They are collected from small juniper trees or juniper bushes. It has needle-like leaves in whorls of three; the leaves are green, with a single white stomatal band on the inner surface. The berries are initially green, ripening in 18 months to purple-black with a blue waxy coating.
If you loved this recipe, you might be interested in our NEW NORDIC MEET OLD ITALIAN cookbook.
Serves: for 250 g pasta
Ingredients
160 g cauliflower florets
1 cup dandelion greens
1 tbsp nutritional yeast
1 tbsp tamari
1 medium onion
2-3 garlic cloves
1.5 cup pasta water
3 tbsp olive oil
1 tsp salt
2 bay leaves
1/4 tsp chili pepper
1/4 cup toasted green peas
Instructions
1. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes until soft.
2. Add chopped garlic and red pepper flakes , cook until golden brown. Add the cauliflower and 1 cup pasta water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until you can pierce it easily with a fork.
3. Transfer the cauliflower , add 1/2 cup pasta water and other pot contents to a blender and blend until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast , tamari and 1 teaspoon of salt) and blend again. Taste and add more nutritional yeast and sea salt, if you’d like. Transfer mixture in a pot, add bay leaves, cook on low heat for 5-6 minutes. Then remove bay leaves.
4. Use sauce right away or store it in a glass mason jar until you are ready to use it. When ready, pour sauce into a pan to keep warm. Toss with pasta when ready and serve immediately.
5. When you are ready to serve your pasta, add the dandelion greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the cauliflower alfredo and season to taste with salt and pepper. Keep warm over low heat.
6. Serve with some peas if you like.
If you loved this recipe, you might be interested in our NEW NORDIC MEET OLD ITALIAN cookbook.
Aemono is the word for uncooked dressed salads in japanese. These are often made with fresh seasonal vegetables, including green beans, spinach, cucumber, daikon and yams. So easy to make and delicious!
Category – Pure-Raw
Time -20 minutes
Quantity – 1-2 person
Equipment – mandoline slicer
Ingredients
1 large english cucumber (about 200g)
1/2 leek stalk and 3-4 okra (optional)
1 tbsp atlantic wakame (from Lofoten Seaweed)
1/4 tsp salt
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp coconut aminos (or 1 tsp tamari)
1 tsp sesame oil
Sesame seeds
Instructions
1. Using a mandoline, thinly slice cucumber into a bowl. If you will add leeks and okra, slice them thinly too. Add salt and massage, then allow to rest for a while (for about 10 minutes.) The cucumber will release the excess juice through osmosis.
2. Combine maple, sesame oil, vinegar and coconut aminos to make dressing. Alter the amount of maple and coconut aminos to suit your taste.
3. Squeeze the cucumber to remove excess water, and combine cucumber, wakame and dressing and mix well. ( Set aside the cucumber water to rehydrate wakame; if you will use whole dried wakame instead of powder, hydrate dried wakame seaweed in the cucumber water for 15 minutes. Once done, drain water and squeeze water out from Wakame. Then mix with the cucumbers and dressing.)
4. Sprinkle some sesame seeds and serve.