A kinda experimental gluten free vegan dish with delicious pear cream, can be served as a main dish or side.
Ingredients
200g brown rice
2 cups filtered water
1 cup okra
1 cup green peas
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
Pear Sauce
1 ripe pear
1 red onion
1 garlic cloves
1 dl oat crème fraiche
1/2 tsp salt
Instructions
1. Wash the brown rice and in a pot cover with water, let it sit for 1 hour while you are preparing other components.
2. Wash the okra under running water, then dry throughly, then remove caps and slice the okra into 1/3″ thick round pieces. Place in a bowl, add the olive oil, salt and garlic powder. Give it a good toss. Then transfer to a baking tray lined parchment paper. Preheat oven to 200 C and bake for 10-12 minutes both side of the okra rounds. Check it. If the pieces are still soggy, put them back for an additional 5-10 minutes. Be sure to move the pieces around frequently so the okra browns on all sides. The okra will be a dark green-brown colour, and will smell a bit nutty when it’s cooked through. The edges should be a bit crisp and the middle should be tender. The longer you leave the okra in the oven, the smaller and darker they will get so be careful not to overcook them.
3. In a parge pan, with little olive oil fry the fresh or defrosted peas on medium-high heat until they are bright green and soft enough. Sprinkle some salt and garlic powder. Set aside.
4. Chop your onion, garlic and pear, place in a large pan. Drizzle a little bit olive oil and cook on mediım heat until they are soften, add 1 tbsp water if you need. Once they are soften, add the oat crème fraiche and salt. Continue to cook for 1-2 minutes. Then transfer mixture into a blender. Blend until you get smooth cream. Then transfer back to the pot. Cook on medium heat until the sauce becomes thick enough. Set aside.
5. Drain your brown rice and rinse then add 2 cups filltered water and bring to boil. Reduce heat and simmer covered for 15 minutes until becomes tender. Let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.
6. Using a round pastry cutter, shape your rice in the middle of the plate.
7. Cover the top of the rice by lining up the peas and okra in order.
8. Pour 2 tbsp of pear sauce right next to the rice. Sprinkle some rawmesan if desired. Serve immediately.
“Kroppkakor” or potato dumplings is a very traditional Swedish dish. Our potato dumplings are filled with pea mince, the dough is made of potato and quinoa. So it is gluten free. It is not boiled twice as the regular version one is. Just because potatoes tend to form mucus when boiled long enough, also boiling twice completely destroys its nutritional value. Served with chanterelle flavoured oat cream, sautéd dinosaur kale, chanterelles and lingonberries.
Time – 1 hour
Serves – 6 person
Ingredients
Potato Dumplings
400 g potatos peeled and cut into quarters
65 g quinoa flour plus extra for dusting
Salt and pepper to taste
Sides
Fresh lingonberries or lingonberry jam ( aroniaberry jam also goes so well. see our recipe here)
Sautéd dinosaur kale and chanterelles
Filling
1 large onion
2 garlic cloves
1 tbsp olive oil
150 g chopped mushrooms, tofu or pea mince
1 tsp salt
1/2 tsp fresh ground black pepper
Instructions
1. Chop the onion and garlic, in a large pan fry with little olive oil until soften. Then add the chopped mushrooms or tofu or pea mince, continue to cook until the mixture gets golden brown. Transfer to a bowl and set aside.
2. Place the potatos into a pan of boiling water and simmer for about 20 minutes until cooked.
3. Drain the potatos, give them a shake to remove as much of the cooking water as possible, and leave in the sieve to dry and cool.
4. Once dry place in a bowl and chop then mash until smooth, or pass through a potato ricer.
5. Season then add the quinoa flour and work it in using your hands. Add as much flour as you need to make a smooth dough that stick together.
6. Shape the dough into a log with floured hands and cut in small pieces. Make 6 little pocket in each piece and fill with 2 tablespoon of the filling. Close and shape to a ball. Make sure the filling is covered everywhere.
7. Place the dumplings in a pan with little olive oil and fry until they get a golden crispy crust.
8. Serve the crispy dumplings with berries, kale and oat cream.
Sautéd Kale and Chantarelles
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
150 g chanterelles
1/2 cup vegetable stock, white wine or water
Sea salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons orange juice
Instructions:
1. To sauté kale leaves, heat little olive oil in a large sauté pan set over medium-high heat until it shimmers.
2. Add garlic, and cook until soft. Add the mushrooms to the pan, turn the heat to high and add the stock. Cook until golden brown. 3. Then add the kale leaves and use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green.
4. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add orange juice and toss to combine.
Oat chanterelle Cream
Ingredients:
1 package oatly imat
1 tbsp chanterelle powder
1 tbsp tamari
Instructions:
1. Preheat a large non stick pan.
2. Add the oat cream, chanterelle powder and tamari. Whisk well.
3. Cook until thicken. Serve with your dumplings.
An awesome onion purée that you can swap for cream in any number of savory dishes especially soups.
Ingredients:
3 large vidalia onions*
1 tbsp lemon juice
Instructions:
1. Roast onions with their peels at 400º F in a roasting pan that fits them snugly for about 50 minutes, or until they are very dark on the outside and molten soft on the inside. Let them cool for 15-20 minutes.
2. Once they have cooled, Remove the peels, and add the onions into a high speed blender. Food processor doesn’t give you the same results. Blend until very smooth, about 1 to 2 minutes. Finish by adding freshly squeezed lemon juice, then blend 20 seconds more. Adjust seasoning if necessary. Chipotle, chili or black pepper goes well together.
Use as you would cream to finish a dish.
To store the sauce: Keep in the fridge for up to 2-3 days, or freeze for up to two weeks. In either case, blend in the blender for 20 to 30 seconds to reincorporate just before serving.
Glossary:
*Vidalia Onions are the most common kinds of sweet onions. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty.
Extremely low in pyruvic acid—which, when exposed to air, makes your eyes tear—Vidalias are among the mildest in the onion kingdom.
How to Shop and Store: Vidalia onion season typically runs from the middle of April through early September. Firm, medium-sized onions without any bruises will taste the best. To store the onions, wrap each onion in a paper towel and store in the fridge; they’ll keep for weeks.
Caramelize onions in the pan without olive oil
You probably heard that caramelizing heats the onion so high that the sugars begin to release fast and create with new depth of flavor you’re looking for. This sounds like it’s going to be complicated. No way! The natural sugar in an onion requires no frying but patience. I may add a sprinkle of nutmeg or black pepper but no salt, sugar or oil.
It’s so incredibly easy I never use oil to sauté any vegetables because veg stock or water always work great.
Instructions:
1. Slice onions into thin shreds.
2. Place slices into a uniform layer on a nonstick pan on medium heat and cover with water or mushroom stock just to the top of the onions. Cook until water is absorbed.
3. When foamy water is boiling out of the onions and they appear dry add water again to the top layer of onions. Don’t stir yet. The idea is to cook out the moisture so you’ll see a color change of your onions as this proceeds.
4. Don’t stir the onions until the second water is absorbed. Then add about 2 tbsp of vegetable or mushroom broth and stir the onions. You will begin to see the caramelization in full effect and gently stir them to loosen up any adherent onions from the bottom keeping heat even. And not turning it up, continue to stir. They will begin to brown and become gooey.
This takes about 15 minutes.
Tips: A pinch of baking soda can bring out a new taste dimension when browning onions. A small addition of baking soda yields onions which taste remarkably sweet with strong caramel notes.
Serves 2
Ingredients:
2 dl gluten free rolled oats
6 dl walnut milk
1 tbsp extra virgin olive oil
1 tsp salt
1 red onion chopped caramelized in the pan
1 tbsp dried rosemary
1 cup pulled oyster mushrooms
1 dl fresh blueberries or lingonberries
Plant based parmesan to serve
Instructions:
1. Pour boiling water into the cup of dried rosemary until they are fully covered. Make sure to cover your rosemary with a visible level of water above them. This will ensure that rosemary absorbs the water well and it becomes very soft. Place a lid on top of the glass bowl to maintain the temperature. You can use fresh rosemary as well.
2. Place rolled oats in a pot. Pour the plant milk over the oats. Add the soften rosemary. Cook until oats absorb the milk and become creamy.
3. Add the caramelized onions into cooked oats. Stir well.
4. Add the salt and olive oil. Taste and adjust the flavour.
5. Divide between two plates.
6. Top with pulled oyster mushrooms.
7. Add some blueberries and micro greens. Serve immediately!
Crepes:
100 g sprouted buckwheat flour
250 ml oat milk
1 tsp baking powder
1 tsp salt
2-3 tbsp olive oil for frying
Instructions:
1. Place sprouted buckwheat, baking powder and salt in a mixing bowl, mix well.
2. Then add the oat milk, stir well. You need to get a thin pancake batter consistency.
3. Preheat a large non-stick pan over medium-high heat, add little bit olive oil.
4. Pour one ladle mixture over the pan. Move the pan around until the batter evenly covers the bottom of the pan.
5. Cook the crêpe until the edges darken and look dry, about 1-2 minutes, use a silicon spatula to help flip it over.
6. Repeat the process until you’ve used up all the remaining batter.
Storage: Best when consumed immediately, they can also be covered and stored in the refrigerator for a few days, then reheated in a pan.
Filling recommendation:
1 red onion chopped
3 garlic cloves
400g spinach
1/4 tsp blackpepper
Salt to taste
1 tbsp olive oil
Place onions, garlic and olive oil in the pan, cook until soften. Then add the washed, drained fresh spinach, toss well. On the medium heat, stirring constantly cook them for 1-2 minutes until bright green Then add salt and black pepper. Serve with crepes.
Ingredients:
500g leeks
1/2 tsp salt
1 pot water to boil
Poireaux Vinaigrette:
1 tbsp red wine vinegar or balsamic
5 tbsp extra virgin olive oil
1 small red onion peeled and finely diced
1 tbsp dijon mustard
2 tbsp chopped parsley
2 tbsp chopped chives
1/2 tsp salt
1/8 tsp black pepper
Instructions:
1. Cut off and discard the root ends of the leeks. Wash and place in a pot. Cover with water and sprinkle some salt. Cook on medium heat for 20 minutes until the leeks are fork-tender.
2. To prepare the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 20 seconds until the salt has dissolved. Then add the onion, mustard, parsley, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture.
3. Remove the leek bundles from the water with a slotted spoon and let them cool and drain on a kitchen towel.
4. Using your hands, roll or fold the leeks. Dip in the sauce. Place the leeks on a serving platter, sprinkle some chives. Top generously with the vinaigrette. Serve warm or at room temperature.
Serves 2
Ingredients:
140 g. whole oats
500 g. ripe tomatoes
1 ripe red plum
1.5 cups water + more as needed
Salt and black pepper to taste
1 bay leaf
Plant based parmesan to serve (optional)
A good quality balsamic to serve (optional)
Fresh basil to serve
Instructions:
1. Bring water to a boil in a medium saucepan. Stir in oats, reduce heat to low. Simmer uncovered over low heat, stirring occasionally, for 20 minutes. Then strain and set aside.
2. Chop tomatoes and plum. Place in a wide pan, cook until soften and tomatoes leave their juice.
3. Add the strained oats into the tomato pan. Place the bay leaf in the pan. Close the lid of the pan. Continue to cook on medium heat for about 10 minutes or whole oats absorb the juice.
4. Once absorbed, remove the bay leaf. Taste your risotto, if it is not soften enough, add a little bit more water and cook for 2-3 minutes.
5. Season with black pepper and salt. Serve with parmesan, basil and balsamic if desired.
The thought of cooking large meals for masses can be overwhelming, if quantity cooking was as simple as multiplication life would be easier all around, but there are plenty of things you can do to make it smoothly with confidence.
Whether you’re hosting a holiday party or happen to have a large crowd throughout the year, here we shared some personal tips that will help save you time.
1. Make miniature version of your main dish
Use bowls or tins to easily create individual portions that are as fun to look at as they are to eat. A lasagna or mac and cheese cooked in small pottery bowls will both help you in terms of portioning and prevent food waste.
2. Go for a open buffet instead of individual plates
Make a sample dish along with the open buffet. Guests can easily look at the sample dish and imitate it.
3. Make no heat-sensitive dishes
Choose foods that can be reheated and/or held at temperature while still retaining taste, texture and visual appeal. Make sure you don’t serve heat sensitive dishes in order to prevent being too mushy. Especially some sauces can freeze when cold, be careful with these. if necessary, guide your guests to pour the sauce onto their plate rather than mixing it with the sauce.
4. Embrace minimalism
Avoid too many crowded items and combinations, focus on dishes with a maximum of 3 main ingredients and one type of spice so as not to mask the taste.
5. Make sauces beforehand
Imagine you are making a lasagna. When you have time within 24 hours, it can save you time to start by preparing sauces and fillings and keeping them in the fridge. When it’s time to eat, you can easily sauce between the layers of lasagna and put it in the oven. You can also prepare the lasagna uncooked and store it in the fridge.
6. Chop salad ingredients beforehand
Start by washing and cutting the salad ingredients, store them in the fridge without mixing them together, blend them with the dressing when it’s time to eat, or serve the ingredients in separate bowls and let the guests mix them.
7.Make large dishes that can easily be doubled
Stir-fry, soups, stews, salads and pasta dishes are fairly straightforward and simple to double or triple, depending on your number of guests.
In this recipe, we used cracked sprouted buckwheat ( it is something like sprouted rolled oats/ oatmeal) – this is the final product of activated sprouted buckwheat being dehydrated in the dehydrator at 42 degrees and passed through a fine bulgur-like grinder into larger pieces of flour. It is now possible to find packaged sprouted rolled buckwheat in the market today, making life easier if you don’t want to do this long process yourself at home.
Ingredients:
4 miniature romaine salad or endive
150 g sprouted rolled buckwheat
1 large red onion
1 jalapeno
1 garlic clove
1 large green pepper
1 large red bell pepper
1 cup fresh tomato puree, strain the juice of 2-3 tomatoes and use the pulps, mix with 2-3 sun dried tomatoes ( If you don’t mind it is raw or not, use 1.5 tbsp tomato paste)
2 tbsp sumac
2 tsp salt
1 tbsp olive oil
Lime wedges to serve
3 tbsp pomegranate syrup
1/4 bunch parsley finely chopped
Instructions:
1. Chop all the peppers, garlic and onion finely, massage with olive oil. Place in the dehydrator and bake at 42 C until soften enough. ( If you don’t have a dehydrator, complete this process in the pan on low heat with minimum olive oil and 3-4 tbsp water.)
2. Place sprouted cracked buckwheat in a bowl, add 1/4 cup water and let it sit for 2 minutes.
3. Then add the dehydrator baked onions, peppers, garlic mixture into the buckwheat bowl. Stir well.
4. Add the tomato puree or paste along with the sumac, parsley and salt. Mix well. The dressing for kisir is much thicker in the original version. It still includes lemon and olive oil, but also has tomato paste and, usually, pomegranate molasses. Feel free to add cold pressed pomegranate syrup if you have where you live in. You could, in theory, skip the pomegranate syrup which is basically a sweetener made from pomegranate juice.
5. When everything combined well, fill your romaines with a teaspoon. Enjoy immediately or keep in the fridge, it will last up to 3 days. Enjoy!