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.
Ingredients:
4 large eggplants cubed
1 ripe sugar plum
3 small fresh jalapeño
1 garlic clove minced
3 large tomatoes
1 tbsp tomato paste
1 onion
1/2 tsp salt or more if you need
1 tbsp olive oil
1/2 to 1 cup water
Pepper to taste
Microgreens to serve
Instructions
1. In a large pot, add the chopped tomatoes, plums, jalapeños, garlic, salt and olive oil. Cook on medium heat until soften.
2. Then add the tomato paste and stir. Cook until thick enough. Then set aside.
3. In a separate pot, cook the chopped onions with a little bit olive oil until soften.
4. Then add cubed eggplants into the pot. Toss together. Cook for 2-3 minutes stirring occasionally.
5. Then add 1/2 cup water, close the lif of the pot, cook on medium heat for 2-3 minutes.
6. Once soften, add the tomato plum sauce, stir well.
7. Continue to cook until eggplants are soften enough and absorb the water.
8. Serve with micro greens, pepper and salt.
Whether you are searching for a summer salad recipe, making summer salads for a crowd at your next get-together or just trying to put dinner on the table without having to turn on your oven, we’ve got you covered! This simple salad coated with our ocean inspired artichoke seaweed dressing, served with heavenly crispy coconut seaweed brittle!
Salad
Ingredients
1 large romaine lettuce
1 cup cherry tomatoes halved
1 large cucumber cubed
1 red bell pepper cubed
Microgreens
Instructions
1. Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl. Add the halved tomatoes, cucumbers, red bell peppers.
2. Pour artichoke dressing over the salad. Toss gently until lettuce is evenly coated.
3. Add the micro greens.
Artichoke seaweed dressing
Ingredients
2 artichoke hearts freshly peeled
1 large onion
1 garlic clove minced
1 tsp seaweed blend from Lofoten seaweed ( or nori, dulse, wake flakes)
2 tbsp olive oil (optional, skip if you don’t prefer to use oil)
1/2 cup water + more if you need to get desired consistency
1 bay leaf
Instructions
1. Peel your onion, place in the sous vide bag. Add the artichoke hearts and bay leaf and close the bag.
2. Cook sous vide for 4-5 hours at 42 C or until soft enough.
3. Once soften, remove the bay leaf and transfer the rest to your blender.
4. Add garlic clove, seaweed, water and blend well until you get smooth salad dressing. Add more water if you need.
Seaweed coconut brittle
Ingredients
2 cups young coconut meat
3 tbsp fresh coconut water ( just enough amount to reach a thick cream consistency)
A pinch pink himalayan salt
1/2 tsp seaweed blend (from Lofoten Seaweed)
Instructions
1. Place young coconut meat, coconut water and salt into your blender. Blend until smooth.
2. Spread the batter on the dehydrator sheets lined silicon paper. It should be around 1/4 inch thick.
3. Sprinkle some seaweed on the batter.
4. Dehydrate at 42 C. Check it every hour and flip it after 2-3 hours or when it is dry and possible. Continue to dehydrate another 3 hours or until crispy enough. Then break and serve with salad our enjoy as it is.
Nothing beats a dish of creamy vegan pasta. This creamy ocean inspired artichoke pasta is a super delicious and easy to make. We would say that this has been one of the indispensable sauces of our kitchen for the last 2 years. This time made with Lofoten Seaweed’s seaweed blend, topped with amaranth and basil microgreens.
Serves -2
Ingredients:
200 g castellane or your favorite pasta
2 small artichoke hearts freshly peeled
2 tbsp olive oil
2 garlic cloves
1 cup filtered water
1 large red or white onion
1 tsp seaweed blend (dulse, nori, wakame in fine powder form)
1 bay leaf
1/2 tsp whole black pepper
1/2 tsp whole dried juniper
1 tsp sea salt
Instructions:
1. Cook the pasta according to instructions on your pasta package.
2. Peel and chop your onion, place in a large pan. Add the minced garlic. Drizzle olive oil. Cook on medium heat until soften.
3. Peel and clean your artichoke, cut into cubes, add into your pan. Cook on medium heat for 2-3 minutes with the onions.
4. Add the water and bay leaf, cover the pan. Cook on low-medium heat for 10-15 minutes or until artichokes are soften enough and absorbs all the water. Then add little more water, juniper, black pepper and salt. Cook for 1-2 minutes.
5. Remove the bay leaf. Transfer the rest into a high speed blender. Add the seaweed blend. Blend until silky smooth. Add water as you need.
6. Transfer mixture to the pan. Add 2 tbsp pasta water, cook on low heat for 1-2 minutes.
7. Toss with your pasta to coat well.
8. Serve with micro greens, extra seaweed and vegan parmesan if desired.
This is a delicious, fresh and zingy ocean-inspired twist made with Lofoten’s Seaweed Blend that would be wonderful with pasta, added on top of a green soup or simply spread onto your sandwich.
Prepartion Time: 20 minutes
Serves: 4
Ingredients:
3 large zucchini
50 g fresh basil leaves
30 g walnuts or pine nuts
90 ml extra virgin olive oil
1 tbsp dried seaweed blend from Lofoten Seaweed
1/2 tsp salt + more as you need
2 tbsp nutritional yeast or vegan parmesan grated
1/2 tsp garlic powder or 1 clove of garlic minced
1 tbsp lemon juice
A handful of halved cherry tomatoes or whole tomato cubed and fresh basil to serve
Instructions
1. Place basil, walnuts, olive oil, lemon juice, seaweed and sea salt into a small bowl of a food processor.
2. Process until fine in consistency, scraping down the sides of the bowl as needed.
3. Stir in the vegan cheese or nutritional yeast and add a little more olive oil until the pesto reaches your desired consistency.
4. Spiralize zucchini using a vegetable spiralizer or cut into thin strands.
5. Place noodle in a bowl. Pour pesto over the noodles. Give it a good toss.
6. Serve with vegan parmesan and fresh basil leaves and halved tomatoes if desired.
Note: If you avoid using oil, you can replace olive oil with a mixture of avocado, lemon and water.
SEAWEED CRUSTED ALMOND CHEESE
Preperation – 20 min + 8 hrs
Quantity – 4 person
Ingredients
2 cups raw almonds soaked
1/2 to 1 cup water to blend thoroughly
1 probiotic capsule
1/4 tsp salt
1 tbsp gf nutritional yeast (optional)
1 tbsp lemon juice
1 tbsp lofoten seaweed blend ( dulse, nori, winged kelp) to coat
Instructions
1. Soak and peel the almonds then blend almonds, probiotic and water in a high speed blender ( like Blendtec with the twister jar).
2. Pour the mixture in a tall glass bowl and cover with a cheesecloth. Stir to combine with a wooden spoon (not metal, as it can tamper with the effectiveness of the probiotics). Let it sit at room temperature for 24 hours or up to 72 hours to culture. We found 48 hours to be the sweet spot. The longer it sits, the firmer and tangier it will become.
3. Once done, mix in the salt, nutritional yeast and lemon juice.
4. Roll the cheese into a cylinder by first placing a 12 inch long piece of baking paper on a flat surface.
5. Place half of the cheese in the middle and flatten it out into a rectangular shape. Carefully roll the wrap over the cheese and twist the sides to create a cylinder. Tie the ends and freeze for 2-3 hours.
6. Remove the wrap, roll into seaweed blend. Then dehydrate at 42° C for 24 hours to develope a rind. Once done, serve or keep in the refrigerator up to 1 week. If you don’t like the rind, you can skip dehydration step and consume the cheese as it is.
SEAWEED FLAVOURED BUCKWHEAT BRITTLE
Preperation – 20 min + 5-6 hrs
Quantity – 4 person
Ingredients
1 cup sprouted buckwheat groats
1 cup nut milk
1/2 tsp salt
1/2 to 1 tsp atlantic wakame (from Lofoten Seaweed)
1 tbsp butterfly pea powder (optional if you want them blue)
Dehydrated kumquats
Instructions
1.To make brittle, place sprouted buckwheat groats into a bowl and cover with water. Soak for at least 1 hour.
2. Transfer soaked buckwheat groats to a colander. Thoroughly rinse and drain.
3. Combine all the ingredients in a blender and then process at high speed until smooth.
4. Spread the buckwheat mixture on dehydrator trays covered with non-stick silicon sheets or parchment paper. Add dehydrated kumquat slices on top. Dehydrate at 42 C for 5-6 hours until you get brittle texture.