Ingredients:
400g oyster mushrooms
1 tbsp tomato paste
1 tbsp olive oil
1/2 tsp chili pepper
1/2 tsp thyme
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
Instructions:
1. Preheat oven to 200 C.
2. Clean mushrooms with a damp paper towel. ( Do not wash the mushrooms) Using your hands, pull the mushrooms into thins strips.
3. Drizzle olive oil, add the rest of the ingredients.
4. Massage well with your hands. Toss around to evenly coat the mushrooms.
5. Transfer mushrooms in a baking tray lined parchment paper.
6. Bake at 200 C for 20-25 minutes or until mushrooms are a bit crispy and brown on the edges.
7. Serve with rice, potatoes or whatever you like.
Ingredients:
450g sweet potato cooked
80g almond flour
50g oat flour
2 tbsp almond butter
7 tbsp raw cacao
5-6 tbsp maple syrup
1/4 tsp baking powder
A pinch of salt
1 tsp vanilla extract
Instructions:
1. Place cooked sweet potato in a bowl, mash using a fork.
2. Then add the rest of the ingredients over the mashed potato.
3. Mix well until well combined.
4. Preheat oven to 185 C.
5. Place the mixture in a square pan / pyrex with parchment paper.
6. Bake at 185 C for 25 minutes.
7. Remove from the oven, let it cool for 15-20 minutes.
8. Serve with almond butter, blueberries and banana or whatever you like.
Ingredients:
500 g potatoes
1 tsp baking soda ( it is cruical ingredient to make potatoes crispy)
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried rosemary
Instructions:
1. Wash your potatoes and cut into small pieces. Preheat oven to 200 C.
2. Place the potatoes in a pot, cover with water. Add 1 tsp baking soda and 1 tsp salt. Bring to boil for about 10 minutes.
3. Then strain the water. Add 1 tsp salt, onion, garlic and dried rosemary. Give it a good toss.
4. Transfer the potatoes onto a baking tray lined parchment paper.
5. Bake in the oven for 25-30 minutes or until crispy enough and golden. Enjoy avocado sauce or your favorite dips.
Beyond beautiful! Do you know all parts of the fuchsia are completely edible, from the berries to the flowers? Fuchsia is a symbol of elegance, good taste, confiding love and amiability. They also encourage people to strengthen their psychic ability and intuition and to attain a higher level of knowledge or awareness in their spiritual realm.
You’ve heard it about nasturtiums, marigold, forget me not flowers and much more. But fuchsias? Fuchsias are perfectly safe to eat. Plus, they’re really so tasty! They also add a high amount of vitamin C and many to your dish.
How does it taste?
They have a neutral scent and a flavour that is mildly sweet with subtle hints of lemon. To enhance the petal flavour, remove the stamen pistils before using.
How to use?
You can use the petals as a garnish to decorate desserts, cakes and sorbets. They can also be added on cold soups, quiche and ceviche. Add the whole flower to lemonades and cocktails or freeze the edible flowers into ice cubes. The vibrant colours and delicate shape of fuchsias make them the addition to any sweet dessert.
Honeysuckle (Lonicera) is fragrant white and yellow flowers seen throughout the summer months.
They have drinkable nectar from honeysuckle flowers. Petals are also edible, perfect in summer salads or desserts. But the berries of it are poisonous. Only nectar and flowers are safe.
How to drink Honeysuckle nectar?
To drink the nectar, hold the flower with one hand, and pinch just above the calyx with the other. Pinch hard enough to break through the petal, but not all the way through the insides.
Then gently pull on the end of the honeysuckle. A white string should show up, connected to the calyx. This white string is the style, part of the female half of the flower. Continue to slowly pull the style down the center of the honeysuckle flower then bring it to your lips, and enjoy!
How to root Honeysuckle in water?
You can use water to propagate honeysuckle cuttings, because they root easily. The water provides the needed moisture, but make sure you change the water every 3-4 days. Stagnant water inhibits rooting because it becomes deficient of the necessary oxygen.
As a person who is passionate about design and food, I am thrilled to try products of Tales Chocolate .
The chocolate bars of Tales are designed to tell a story of Stockholm’s districts such as Gamla Stan, Södermalm, Djurgården, Archipelago with a sculptural map on the bar itself, but also through the flavours and taste experience. So they appeal not only to the eyes but also to the palate. The flavors were unlike anything else.
Tales chocolate is perfect for anyone who loves good quality vegan chocolate .
As most of you know I am a true raw chocolate lover. But I appreciate design-focus products and will continue to support these vegan products made with clean ingredients and a careful process in Sweden.
Below you will find the lingonberry cheesecake recipe I made with Tales Chocolate lingonberry blush.
They also won the Swedish design award in 2019. I must say that their packages are also very stylish and attractive. Whether it’s for yourself or as a gift for your loved ones, you should definitely try it.
They’re sold at selected Designtorget stores and Moderna Museet in Stockholm and they also have an online shop with worldwide shipping option, in case you yourself would like a small piece of Stockholm! Check their website if you want to purchase.
Lingon Chocolate Cheesecake*
Lingon Coulis
Ingredients:
200 g lingonberries ( or cherries, blackberries)
40 g maple syrup or coconut nectar syrup
1/4 tsp fresh lemon juice
Instructions:
1. Wash your berries.
2. Place in a blender with the maple and lemon juice and blend until you get a smooth puree.
3. Pass through a fine sieve for an extra smooth finish.
Coconut Cream
Ingredients:
200 g young coconut meat
100 ml fresh coconut water
1 tbsp lemon juice
2 tbsp maple or coconut nectar syrup
2 tbsp raw cacao butter
Instructions:
1. Place all ingredients in a high speed blender (I would recommend Blendtec with Twister Jar) until silky smooth.
2. Pour mixture in the small ring moulds.
3. Freeze for 2 hours, then transfer to refrigerator, let it sit for 1 hour before serving.
4. Once done, remove from the moulds.
Chocolate Cream
Ingredients:
60 g Tales Chocolate Djurgården, Lingon Blush
2 Hass type ripe avocado about 175 g (measured after the stone is removed)
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
2 tbsp raw cacao powder
2 tbsp maple syrup
A pinch good quality salt ( I prefer licorice salt from Saltverk Iceland, it works great in desserts)
Instructions:
1. Melt the Tales Chocolate over bain marie. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally.
2. Once melted, in a rectangle bowl. Refrigerate until solid enough. Then using an ice cream scooper, scoop the chocolate cream.
To garnish:
Red oxalis
Assembly:
1. Pour 3-4 tbsp lingon coulis into your plate.
2. Place the coconut cheesecake on the coulis.
3. Put the chocolate cream on the coconut cheesecake.
4. Garnish with oxalis and serve immediately.
*The recipe is created as part of our collaboration with Tales Chocolate.
Featuring 60 fully raw and delicious dishes with multiple component recipes (over 100+ recipes total).
“Mad About Raw” introduces readers to the new look of raw food, and pushes boundaries by reinventing raw cuisine with the combination of raw cooking techniques. Besides dehydrated-raw and sous vide-raw, you will also find pure-raw recipes that do not require any special techniques to create the dishes.
Divided into four chapters – breakfast, contemporary entrées, nostalgic mains and timeless deconstructed sweets – readers can expect a gourmet raw experience with recipes like elevated smoothies, juices, brittles, soups, salads, banana bread, no coconut wraps, crêpes, quiche, chewy texture pasta, pizza, ravioli, ratatouille, börek, sarma, risotto, gnocchi, pavlova, gianduja, banoffee and much more!
All the recipes are fully raw, vegan, gluten-free, refined sugar free, dairy free and mainly consist of a combination of Mediterranean and Nordic cuisine. Every recipe includes time, quantity, equipment requirements. The book also focuses on presentation and helps you to elevate your dining experience. Mad About Raw truly serves those of you who are wanting to dive deeper into raw vegan cooking!
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Paperback Pages: 199
Hardcover Pages: 200
Paperback Item Weight: 1.03 pounds
Hardcover Item Weight : 1.5 pounds
Book Dimensions: 8.5 x 0.47 x 8.5 inches
Language: English
First Publishing: May 2021, Copyright All Rights Reserved
Expanded Second Edition: January 2022
The book can be purchased via sales channels below:
NETHERLANDS
Serves – 2-3 person (30 cm circular pizza)
Ingredients
175 g quinoa flour
2 tsp psyllium husk powder
1 cup water
1/2 tsp salt
1/2 tsp baking powder
Optional toppings
Tomato sauce
Vegan cheese
Fresh herbs
Salt and pepper to taste
Instructions
1. Preheat oven to 220 C. Line a 22cm circular baking pan with parchment paper.
2. Place the quinoa in a large mixing bowl with the olive oil, baking powder, salt and water and mix to make a smooth mixture.
3. Spread the batter into the prepared pan until set.
4. Bake for 15-20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side).
5. Return the pizza to the oven baking. Bake until the top is crusty and the edges are crisp, about 5 minutes more.
6. Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the vegan cheese. Bake the pizza on the top rack until the cheese is melted and bubbly, about 10 minutes. Sprinkle fresh herbs, adjust the salt and pepper. Cut and serve.
Ingredients:
200 g sprouted and mashed chickpeas or use cooked, peeled and mashed
120 g vegan mayonnaise ( see homemade version below)
1 tsp seaweed blend ( or blend of nori,dulse, wakame)
1/4 cup red onion finely chopped
1/2 tbsp djon mustard
Salt and black pepper to taste
2 tbsp capers
1/4 cup chopped celery stalks or leek
1 tbsp lemon juice
1/2 tsp garlic powder
1 tbsp nutritional yeast
1 tbsp tamari
1/2 tsp apple cider vinegar
1/2 bunch fresh dill
Mayonnaise
120 g sunflower seeds
2 tbsp extra virgin olive oil
125 ml almond milk
1 shallot or 15g red onion
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 garlic clove minced
1 tsp salt
2 tsp dijon mustard
To make mayo, blend everything in a high speed blender, pour in a glass jar. Refrigerate for 2 hours before using.
Instructions
1. Add the chickpeas into a large bowl and mash them with a fork.
2. Add in vegan mayonnaise, finely chopped red onion, seaweed blend, lemon juice, finely chopped capers, garlic, chopped celery stalks, nutritional yeast, tamari, dijon mustard, dill, vinegar and salt and pepper.
3. Taste and add more salt and pepper if needed. Serve chilled or at room temperature. Top on open faced sandwiches.
Storage: Leftovers keep very well in the fridge for 2-3 days.
