- To make sushi rice, combine 1 cup of sushi rice and 1 + 1/4 cup water in an instant pot on high for 4 minutes. After it naturally releases, add in 2 tbsp rice vinegar, 1 tbsp coconut nectar, agave or maple syrup, and a dash of salt. Keep covered with wet paper towel. Once done, add butterfly pea flower powder and using a fork or rice paddle, gently mix the rice until all turns into blue color.
- Wrap a sushi mat with a long piece of plastic wrap and fold the edges around to seal it nicely. Lay one half sheet of nori shiny side down on the plastic-wrapped bamboo sushi mat.
- Set a small bowl with a wet paper towel and a little water next to your mat. Wet your fingers on the paper towel and place about 1/2 cup of sushi rice in an even layer across the nori sheet.
- Carefully flip the nori over so that the rice side is now facing down.
About half an inch from the edge, layer sautéed and caramelized veggies in a line from end to end. - Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the filling. Once you reach the end, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll.
- Then brush your sushi with soybean oil or sesame oil. Using a sharp knife, cut it in half first, then cut each half in thirds.
- Place your sushi on a serving dish and enjoy with pickled ginger and wasabi if desired.
Vegan omega oil primarily sources its omega-3 fatty acids from plants, unlike traditional omega-3 supplements derived from fish. The critical component of vegan omega oil is alpha-linolenic acid (ALA), found in high concentrations in some plant ingredients listed below.
Flaxseed oil is one of the richest plant sources of alpha-linolenic acid.
Chia seed oil is also high in alpha-linolenic acid and great for heart and brain health.
Hemp seed oil contains a good balance of omega-3 and omega-6 fatty acids.
Perilla seed oil in comparison to other plant oils, exhibits one of the highest proportion of omega-3 fatty acids, which is between 54 and 64%.
Walnut oil is another great plant-based source of alpha-linolenic acid.
Algal oil is derived from algae, algal oil is unique among plant-based sources because it contains both EPA and DHA, similar to fish oil. This makes it a valuable vegan option for obtaining these specific omega-3 fatty acids.
Poppy seed oil has multiple benefits for the heart: their high content of essential fatty acids, such as omega-3 and omega-6, lower bad cholesterol (LDL) and triglycerides, while increasing good cholesterol (HDL).
Note: Perilla oil should be used as a cold press dressing, rather than a cooking oil. This is because oils high in polyunsaturated fats can oxidize with heat, forming harmful free radicals that contribute to disease, it also can be applied to most bottled oils. Instead cooking with them, it can be more beneficial to incorporate a high quality cold pressed version to your routine in small amounts
Sources:
https://en.wikipedia.org/wiki/Perilla_oil
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3167467/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4350958/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4350958/#:~:text=ALA%20has%20anti%2Dinflammatory%20and,flaxseed%2C%20rapeseed%2C%20and%20walnuts.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3118035/
INGREDIENTS
For the leeks
4 thin leeks
4 nori leaves
Peelings from a whole lemon
5-6 springs thyme
1/2 tsp salt
2 tbsp olive oil
Other components
1/2 cup cashew cream cheese
2 strips pickled daikon cubed
8-10 fresh small basil leaves
1-2 tbsp pickled mustard seeds
INSTRUCTIONS
1. Cut the tops and ends of the leeks, wash and clean them. Cut in two. Place in a square pyrex. Using a small knife make incisions on the leeks. Drizzle a bit olive oil. Add the lemon peelings, salt and thyme. Cover the pyrex in order to prevent leeks burnt. We want them soft and juicy. Bake in the oven at 175 C for 1 hour. Once done, let it cool at least 20 minutes. Then remove the first layer of leeks.
2. Place the leek on a nori sheet, roll it all around, cut the nori sheet in two. Use the other half for another leek. Repeat the process until all leeks are rolled in nori.
3. Place 4 of them on a plastic wrap, lay another 3 on the top of 4 leeks, then 2 and lastly one. Cover it completely with the plastic wrap and roll it up tight. Make a knot on both sides, make sure they are right enough. Let it sit in the fridge at least 5-6 hours.
4. Once time is up, cut the roll in 7-8 equal thin pieces. Divide between plates. Brush with some olive oil and lemon juice.
5. Decorate with cashew cream cheese, pickled daikon cut in cubes, small basil leaves and mustard seeds.
A vibrant inside-out sushi roll coloured with natural butterfly pea flower from @naturerestore , filled with asparagus, mushrooms, caramelised onions, sautéed kale and carrot.
It is obvious I enjoy making all kinds since I visited Asia. If you adore sushi as much as I do, you should check out some of my other posted several sushi roll recipes as well. Each has a unique and delicious variation, developed by me.
makes 6 rolls
INGREDIENTS
4 sheets of nori, cut in half
1 cup sushi rice
1+1/4 cup water
2 tbsp rice vinegar
1 tbsp coconut nectar
1 cup long thin cut carrot slices (sauté in the pan with a little bit water)
4 asparagus (sauté in the pan with a little bit olive oil and water)
1 cup sauted mushrooms (sauté in the pan with a little bit tamari and olive oil)
2 red onion caramelized (sauté in the pan with a little bit olive oil and coconut sugar until soften)
1 cup kale sauted (wilt in the pan until slightly soften and crispy)
2 tbsp butterfly pea flower powder
INSTRUCTIONS
Serves 2-3
Ingredient
500 g potatoes
1 tsp baking soda
1 tsp salt
A handful spinach (large leaves)
100 g cashews soaked
100 ml water + more as needed
1 tsp dulse flakes
1 tsp garlic minced
1 tsp pink himalayan salt
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Baby nettles to decorate (optional)
INSTRUCTIONS
1. Peel your potatoes, cut in 2 inch slices, then using a small round cutter, cut into rounds. Repeat the process for the rest of potatoes.
2. Place potato rounds along with edges into a pot, fill with water, wash and rinse twice, then fill with clean water. Add 1 tsp baking soda and 1 tsp salt. Cook for 8-10 minutes or until half cooked.
3. Preheat oven to 220 C with fan.
4. Transfer potatoes on a baking tray lined parchment paper. Brush some olive oil. Cook for 10-15 minutes or until crispy enough.
5. Wash and dry your spinach, using the same small round cutter, cut the spinach into rounds, set aside. Keep the edges as well to use in another dish later, do not waste, they go well in stir fry noodles for instance.
6. Place soaked, rinsed cashews into blender, add lemon juice, dulse, water, garlic, salt and 1 tbsp olive oil. Blend until silky smooth. Refrigerate for at least 1 hour before serving.
7. Spread yoghurt on to your plate, arrange the potatoes, spinach and drizzle some olive oil if desired. Decorate with baby nettles. Sprinkle some extra dulse. Enjoy!
Don’t throw your parsley stems away. It is vitamin-packed herb can bring a burst of flavor to an array of dishes. They are much more bitter than the leaves, but you can balance the flavours with spinach, hot pepper and nuts.
For 250 g pasta
INGREDIENTS
130 g fresh spinach with the stems
30 g parsley stems
60 ml olive oil
30 g cashews
1/2 teaspoon salt
1 tbsp lemon juice
1 tbsp nutritional yeast
1 tbsp minced garlic
INSTRUCTIONS
1.Place all ingredients into the Russel Hobbs blender container in the order listed and secure the lid.
2.Start the blender on its lowest speed, then quickly increase to its highest speed, make puree.
3. Blend for 25-30 seconds or until desired consistency is reached.
4. Transfer pesto in the pot, cook on medium heat until bubbled, toss with cooked pasta of your choice.
5. Serve with fresh hot red bell pepper thinly sliced, toasted pine nuts and hempmesan if desired.
This recipe is created as a part of our collaboration with Russel Hobbs Scandinavia.
Sklandrausis is a typical Latvian round pie since the 16th century. “Sklanda” means “slope” and “rausis” means “pie”.
Traditional dough, which is made from unleavened rye flour, is rolled into discs and shaped so that the edges are folded upward.
The filling of potato and carrots is layered on top one another, and once everything is assembled, the top optionally can be coated with cream and sprinkled with either cinnamon or caraway seeds.
Sklandrausis was voted the worst food in Europe by a website. Not only Sklandrausis, the entire Latvian traditional cuisine has been recognized as one of the most untasty in Europe, leaving only Malta and Iceland behind.
When we accept the fact that things like the best or the worst vary depending on one’s experience, expectations and taste, we should not put these definitions on to any country or person. In addition, no matter how bad it is, kindness is a virtue that elevates people. It is undoubtedly the choice of every empathetic person to use the phrase “it did not suit my taste” instead of “the worst food in the world”.
We have tried Skandrausis today, since I don’t usually consume gluten, instead rye flour I prepared the dough with a gluten-free flour mixture of almonds, rice and tapiıca. In the filling layer, added 1 tsp of psyllium since carrots have more water content and less starch than potatoes. I didn’t want to add sugar and a layer of cream on top, since the potatoes and carrots were sweet enough, balanced the taste by sprinkling a little salt.
Isn’t it looks like a lovely daisy pie? I also wanted to give it a new look by rebranding.
INGREDIENTS
Makes 12x 5.5cm pies
For the Pie:
125g almond flour
40 g tapioca flour
35 g rice flour
2 tbsp maple or agave syrup
1/2 tsp salt
3 tbsp water
For the Potato Filling:
275 g yukon gold potatoes boiled
4 tbsp almond milk
2 tbsp olive oil
1.5 tbsp lemon juice
1/2 tsp salt
For the Carrot Filling:
275 g carrots
2 tbsp cocont oil
2 tbsp almond milk
2 tbsp lemon juice
1 tsp psyllium husk powder
1 tsp ground caraway
1/2 tsp salt
INSTRUCTIONS
1. To make dough, preheat oven to 175 C, and bring 12 pcs, 5.5cm silicon tart tins.
2. In a mixing bowl whisk together the almond flour, tapioca, rice flour and salt.
3. Add 2 tbsp of water, and use a large spoon to thoroughly combine. Add agave syrup, whisk it into 1 tablespoon of water, and add that now. Mix very well. Squeeze a handful of the mixture to see if it holds together yet. It should hold together, otherwise add additional 1/2 tbsp water.
4. Place the dough on a large piece of parchment paper. Use your palm to gently flatten the dough into a disc.
5. With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even circle. If the dough sticks to the rolling pin, sprinkle tapioca flour on top. Using a 8cm round cutter, cut the dough into small rounds. Knead the dough and repeat the process for the rest of dough until you get 12 rounds.
6. Place the rounds into silicon molds. Without stretching the dough, use your fingers to gently press it into the corners of the silicon molds. Patch any holes or tears with excess dough from the edges.
7. Use a fork to poke vent holes in the bottom of the crust.
8. Bake for 15 minutes. When done, the very center of the crust may feel slightly soft, but it will crisp up as it cools. It’s important not to overbake this crust so that it doesn’t crack or become hard. Allow to cool and proceed with fillings.
9. Make the potato filling: mash boiled potatoes, add milk, oil and salt. Put a layer of the potato mass on each dough patty until one-third full.
10. Make the carrot filling: boiled carrots smash or rub through a sieve and mix with lemon juice, almond milk, psyllium. Top the layer of carrot paste on the potato mass and complete the filling.
11. Decorate the all edges with sliced almonds.
12. Bake in a preheated oven at 175 C for 8-10 minutes. Allow to cool for 10 minutes before serving.
Nyponsoppa is a Swedish soup made from foraged rose hips, cooked with citrus fruit, spices and sweet wine. It is served as a beverage or as a dessert with milk, cream or vanilla ice cream along with small almond biscuits. In my version I cooked rosehips with orange and lemon peels, cinnamon, clove and nutmeg I served with coconut cream and toasted sliced almonds.
INGREDIENTS
400 g fresh rosehips
900 ml of cold water
Zest of 1 orange
Zest of 1 lemon
1 fresh lemon juice
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/8 tsp clove powder
2 tbsp maple syrup
3 tbsp sweet, white dessert wine
2-3 tbsp tapioca flour
Whipped coconut cream
Toasted almonds
Instructions
1.Trim the top and end and cut in half. De-seed and remove fine hairs.
2. Roughly chop and dry in the dehydrator at 46 C for 5 hours or at 50 C in the oven for 3 hours.
3. Use a sieve to separate the shells from the seeds and most importantly from the fine hairs.
4. Add the water to a deep pot, transfer the rosehips, add the orange zest, lemon zest, cinnamon, clove and nutmeg.
5.Bring to a boil, then simmer for at least 5 minutes for the flavours to develop.
6. Add the maple and wine and reheat to a simmer. Add the tapioca, and keep stirring until the soup thickens.
7. Then add a generous splash of fresh lemon juice and more wine to taste. Simmer for a few more minutes.
8.Let the soup cool a bit before serving with the whipped coconut cream and toasted almons. Enjoy.
If you’re looking for a light alternative to traditional hummus or can’t digest chickpeas, this potatommus is great way as the flavour and texture is so similar to regular hummus. This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes the swedish way. Alongside a platter of vibrant crudités or tortilla chips, this super-smooth potatommus is sure to be a hit at your next brunch.
Serves: 2-3
Ingredients
500 g yukon gold potatoes
2 tbsp extra virgin olive oil
1/2 lemon juice
2 garlic cloves minced
3 tbsp tahini
1 tsp pink himalayan salt
For Serving
Tortilla chips to serve
1 tbsp hot red pepper paste
1 tbsp extra virgin olive oil + more as needed
A handful fresh parsley
A handful spring onions
INSTRUCTIONS
1. Pour water into a saucepan to a depth of about 2 inches, add a few pinches of salt, and set over medium-high heat.Meanwhile, peel and chop the potatoes.
2. One the water is boiling, cook potatoes for 10-12 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them with cold water, and put them in the bowl of a food processor.
3. Add salt and the garlic and pulse a few times. Then add the tahini, lemon juice and process until very smooth. With the processor running, add the olive oil in a steady stream and continue to blend until well combined.
4. Transfer to a bowl. Using a small spoon, spread the hot pepper paste on the potatommus. Drizzle with olive oil and sprinkle with parsley and green onion. Serve at room temperature with fresh vegetables or tortilla chips.
Neapolitan pizza and as many people say and I agree, is the best style of pizza in existence with a thin base, puffy, chewy yet slightly charred with a crispy exterior(known in Italian as the cornicione) as well as simple, high-quality ingredients and toppings. Its unique texture is created by baking the pizza quickly in a wooden-fired hot oven. This baking method of baking also creates the iconic charred/leopard pattern on the crust.
Serves: makes 4 pizzas
For the dough:
1 kg rice flour
15 g pink himalayan salt
850 ml water
3g of fresh yeast or 0.84g of active dry yeast
For the pizza sauce:
1 tbsp tomato paste
1 tbsp olive oil
400 g canned crushed tomatoes
4 tbsp water
6 garlic cloves minced
1 tbsp fresh rosemary finely chopped
1 tsp salt
For the topping:
Thinly sliced cherry tomatoes
Chopped fresh basil
Hempmesan ( blend 1 cup hemp hearts with 1/2 cup nutritional yeast and 1 tsp salt)
Extra virgin olive oil to drizzle
Long java pepper and pink himalayan salt to taste
INSTRUCTIONS:
1. Place the flour ingredients in a bowl expect water. Mix well together. Then add the water and mix well. Let it work for at least 8 minutes.
2. Split the dough into 4 equal size pizza balls using a pizza dough scraper or a knife. And form four pizza balls. I recommend weighting them as well, to check that they are roughly the same weight (around 260-270 g) and after having packed them tightly place them in the fridge for 24 hours.
3. Passed the 24 hours, take and roll out each dough ball by flouring the kitchen surface with rice flour. The final dough must be slightly elastic and easily removed from the surface. If you bake cold pizza dough, stretch in the dough will burn, so leave it at room temperature for at least 2 hours before baking the pizza.
4. Roll out each pizza leaving the edge thicker. The middle of the bases must be less than 0.25cm thick, and the edges about 2.5 cm.
5. In a bowl, mix all pizza sauce ingredients together. Pour the pizza sauce over the pizza.
6. Lay down the sliced cherry tomatoes on your pizza, sprinkle some hempmesan.
7. The dough must be cooked in a wood oven at around 485-500 °C for between 60 to 90 seconds. When you bake pizza at this temperature, the crust will raise up and create the tall, airy crust edge that you associate with Neapolitan pizza.
8. Sprinkle some herbs of your choice, drizzle some olive oil and season with long java or blackpepper.
Notes & Tips:
– Do not add anything else other than written in the ingredient list of the dough. Sugar, oil, and other ingredients in pizza dough will make the crust burn faster, and should therefore be avoided when you bake pizza in a wood-fired oven.
– Do not skip 24 hours sitting period.
– You can make the dough with gluten-free white rice flour, as an alternative Caputo gluten-free flour which is a high-quality Tipo 00 flour also works well.
– You can either use fresh or dried yeast. Fresh yeast tends to give you a little better flavor, but it doesn’t make that much of a difference. You can also use sour dough if desired.
– If you add too many toppings, or too much sauce and cheese, it will take longer to bake the pizza. And you’ll end up with a soggy, underbaked pizza.