- Peel the swede (rutabaga) or kohlrabi and cut it into chunks around 1″ wide.
- Blend the swede or kohlrabi pieces in a food processor until they break down to look rice-like.
- Transfer them to a nut milk bag in a bowl and squeeze out any excess liquid, alternatively you can use vegan milker. Discard the liquid and put the rice in a clean bowl.
- Blend up the almonds, orange juice, maple, cinnamon, cardamom, vanilla, ginger and a pinch of salt in a high-speed blender until smooth. Add to the swede. Combine well.
- Transfer mixture in a large bowl.
- ( OPTIONAL STEP if you have dehydrator and want to eat it warm : Cover the bowl with a cling film. Dehydrate at 42-46 C in the Excalibur dehydrator for 30-40 minutes or until warm. Pour 1 tsp coconut oil in the middle of the bowl and let it melt for 2-3 minutes.)
- Finely peel the orange, put orange zest on your bowl, along with the raisins. Dust some cinnamon powder if desired. Enjoy.
- Stir the saffron in 1 teaspoon water and 1 teaspoon sesame oil in a small bowl. Set aside.
- Mix water and psyllium.
- Beat nuts and seeds into flour in a food processor or blendtec.
- Pour in the rest of the ingredients and continue to run until the batter forms a ball.
- Divide the dough into 12 pieces and roll out gently into saffron bun shape or balls.
- Poke down raisins.
- Dehydrate in the excalibur food dehydrator at 42 ° C for 12-14 hours until completely dried.
Tip: The aroma of saffron dissolves best in oil and its color best in water, so I used both to stir out the small straws.
Glad Lucia! - Rör ut saffran i 1 tsk vatten och 1 tsk sesamolja.
- Blanda vatten och psyllium.
- Kör nötter och frön till mjöl i en matberedare.
- Häll ner resten av ingredienserna och fortsätt köra tills smeten bildar en boll.
- Dela degen i 12 bitar och rulla försiktigt ut till valfri lussekattform eller bollar.
- Peta ner russin och hugg in.
- Torka i excalibur food dehydrator vid 42 ° C i 12-14 timmar tills den är helt torkad.
- 1/2 Cup Yellow Mustard Seeds
- 2/3 Cup White Wine Vinegar
- 1/3 Cup Water, plus extra for blanching
- 2 Tbsp Coconut Sugar
- A pinch of Salt
- Add the mustard seeds to a small pot and cover with enough water . Bring water to a boil, fluffing periodically with a fork to avoid seeds sticking to pan, then remove it from the heat. Drain the water out by pouring the seeds into a mesh strainer and rinsing with cold water. Strain all the liquids out again and repeat this process a couple of times ( at least 6 times) to release the bitter tannins from the mustard seeds.
- Return the strained seeds back to the pot and add the vinegar, 1/3 cup water, sugar and pinch of salt. Bring to a gentle simmer for a few minutes. The seeds should have almost doubled in size and have a somewhat gelatinous texture. Remove from heat and let it cool. Pour into an airtight jar and chill for at least 24 hours before using.
Se försäljningskanaler nedan
Ta en närmare titt inuti!
”Det nya nordiska köket” är en rörelse som har tagit Skandinavien med storm genom att kombinera föga kända lokala ingredienser med ett starkt fokus på hälsa, etisk produktion, modern teknologi och en lekfull vision.
Det har använts för att framhäva lokala, naturliga och säsongsanpassade produkter som en grund för nya rätter, både i restauranger och i hemmet.
Modern plantbaserad nordisk matlagning kan enkelt appliceras på traditionella italienska rätter. Det finns många oväntade likheter mellan italiensk matlagning och den nya nordiska stilen; köken lägger båda huvudfokus på färskhet, årstider och enkelhet. Precis som italienarna, har nordborna alltid säsongsanpassad, lokal och hållbar mat i åtanke; renhet, färskhet, enkelhet och etik används för att ta fram de rena, naturliga smakerna.
Skandinavisk mat är enkel. När du arbetar med de bästa produkterna, finns det ingen anledning göra det allt för komplicerat.Vi kallar det husmanskost – vardaglig mat. Den är naturlig och ärlig, gjord av basmat från den lokala omgivningen.
Förutom kreativa uppgraderingar av traditionella recept och några enkla recept på veganska ostar för att lyfta dina rätter, kommer du också att hitta gastronomiska möten mellan Italien och Sverige.
Vi har försköt att förmedla detta på ett så levande sätt som möjligt, med gourmeträtter så som glöggmarinerade belugalinser serverade med spaghetti och rotsellerisås. Den söta, kryddiga glöggen tillsammans med körsbär och den jordaktiga rotsellerin leder till en fantastisk smakupplevelse.
Boken fokuserar också på gourmetsåser gjorda på främmande ätbara växter tillagade enligt italienska mattraditioner, som har parats perfekt ihop med olika sorters torkad pasta.
Målet med boken är att uppmuntra kockar till att skapa en utsökt, plantbaserad pastameny genom att använda sig av 100% växter i köket. Den innehåller en mängd främmande grödor som växer i alla klimat, även om de inte alltid utforskats fullt ut ännu när det gäller deras kulinariska potential.
Vi tror fullt ut på att ”Nytt nordiskt möter gammalt italienskt” kommer att hjälpa dig att framhäva smakerna som dessa två platser har att erbjuda och låta dig se dem med nya ögon.
TRY SOME FREE RECIPES FROM THE ” NEW NORDIC MEETS OLD ITALIAN” COOKBOOK featured on
Vegan Food & Living
UK’s best selling & award wining magazine!
Rigatoni Di Lapland
Gnocchi Coconut Curry
Boken kan köpas via försäljningskanalerna nedan:
INGREDIENTS
1 clove garlic minced
1/2 tsp chili flakes
2 tbsp grape molasses
1 tbsp lime juice
1/2 tsp seaweed flakes
100 ml hot water
1/2 tsp salt
INSTRUCTIONS
Place all ingredients in a jar, shake well. Use in the recipes that call fish sauce.
This is an easy and delicious recipe for chocolate overnight oats! Perfectly paired with Dalgona Coffee Topping! The cream is so stiff you get a cute little peak when you spoon it on top of the oats. If you don’t consume coffee, simply replace coffee with the matcha or turmeric.
OVERNIGHT OATS
1/4 cup Coconut milk
1/2 cup Rolled oats
2 tbsp Hazelnut butter
1 tbsp Chia seeds
1 tbsp Raw cacao nibs
1 tbsp Maple syrup
1/4 tsp Pink himalayan salt
DALGONA
1.5 tbsp Coconut sugar
1 g Instant coffee
1.5 tbsp Warm water
Instructions:
1. In a small bowl, mix all overnight oats ingredients except raw cacao nibs together. Let set for about 15 minutes or overnight if you have the time.
2. For the whipped after dalgona, whip coconut sugar, coffee, and warm water together with a whisk. Beat until the mixture is thick and frothy. (cover the bowl before you start whisking).
3. When the oats have set for a while, swirl part of the whipped after eight dalgona with the oats and save some as a cute topping. Sprinkle some raw cacao nibs on top and decorate with viola if desired. Now you have delicious coffee overnight oats!
Today we want to make RAW version of traditional tomtegröd – a breakfast food that’s very popular mainly in Sweden, Denmark and across northern Europe.
Porridge itself has existed in Sweden for centuries, the Swedish language has long had words for porridge: grøter in early varieties of Swedish and grautr in Old Norse before that.
Gröt means porridge, a warming food made from oats or rice and water or milk and beloved in Sweden since Viking times.
Tomte means gnome. Tomtegröd is left out for the household gnome.
Jul means christmas in swedish. Julgröt means porridge which is eaten on Christmas.
There are many different kinds of gröt ranging from trollgröt or klappgröt (a lingonberry porridge eaten for dessert and whisked into a liquid) and many others.
Here is our raw food recipe for traditional tomtegröt.
Although rice was a life-saving and beneficial food for humans in the past years, it is difficult to digest today and it is said by many raw food gurus that it contains high levels of starch that it is not suitable for the human body. We used kohlrabi in the place of rice. Other great alternatives can be rutabaga and cauliflower.
Ingredients:
1 small swede( a.k.a rutabaga) OR kohlrabi (135g)
50 g almonds blanced, soaked for 30 minutes or almond butter
80 ml fresh orange juice ( juice of 1 whole orange)
1 tsp coconut oil ( optional, check the step 6)
1 tbsp maple syrup
1/8 tsp ground cardamom
1 tsp cinnamon powder
1/2 tsp vanilla bean powder
1/4 tsp ground ginger or grated fresh ginger
A pinch of salt
Instructions:
Ingredients:
70g raw buckwheat
60g raw almond flour
2 tbsp coconut flour
60 g maple syrup
5g psyllium powder + 2 tbsp water
1 tbsp orange zest
1 tsp all spice, cinnamon, cardamom, ginger powder mixture
1 tsp vanilla powder
A pinch salt
Instructions:
1. Soak the raw buckwheats for 1 hour then rinse and allow to sprout for 10-12 hours or overnight.
2. Once they are sprouted, rinse well and transfer to your food processor, blend well for 2-3 minutes.
3. Then add the almond flour, coconut flour, salt, vanilla, spice mixture, blend again until well combined.
4. Add the maple syrup , psyllium powder and water. Blend on low speed until combined together.
5.Using your hands, mix it all up and form into a ball.
6.Roll it out between two pieces of parchment paper to about ¼ inch thickness.
7. Using your favorite cutter, cut them into hearts, Christmas tree, stars, Santa or whatever you want.
8. Repeat this process until all dough is used.
9. Place the cookies into the dehydrator lined dehydrator sheets to dry at around 42-46 C for 8 hours.
10. When done, let them cool and then dip the sides in raw jam, homemade raw Nutella or just keep them as is.
Notes:
Here we’ve used carob butter for the filling. To make this simply combine 1/2 cup carob paste with 1-2 drops orange essential oil and 2 tbsp raw cacao butter. You can also use nut butters or tamarind paste in the place of carob paste. Raw chia jams also taste great with these cookies. We are aware of carob is only available in powder form in many countries in the world. Paste is pretty different and more delicious.
Ingredients:
300g kale
1/2 cup sunflower seeds
3-4tbsp water
3 tbsp gluten free nutritional yeast
1 tsp salt
Juice of whole lemon
1 tsp garlic powder
1/2 tsp turmeric
Instructions:
1.First wash, de-stem and rip the kale into your desired “chip size” pieces. Drain and place in a large bowl.
2.Wash and strain your sunflower seeds, transfer to blendtec or a high speed blender.
3. Add the rest of the ingredients, blend well until you get smooth sauce.
4. Pour mixture over the kale pieces. Massage for 4-5 minutes with your hands.
5. Dehydrate for about 3-4 hours or more at 42 C in excalibur dehydrator until completely crispy. When the chips are dry and crispy, remove and enjoy!
12-14 pieces
Ingredients:
1 +1/2 dl raw almonds
1 dl sprouted raw sunflower seeds
1/2 dl sprouted raw rolled oats
2 tablespoons maple syrup
2 tablespoons coconut sugar
1 tablespoon psyllium powder + 3 tablespoons water
0.2 g saffron + 1 teaspoon water + 1 teaspoon sesame oil
Garnish: Dried raisins
Instructions:
Natten går tunga fjät
Night walks with a heavy step
rund gård och stuva;
Round yard and hearth,
kring jord, som sol förlät,
As the sun departs from earth,
skuggorna ruva.
Shadows are brooding.
Då i vårt mörka hus,
There in our dark house,
stiger med tända ljus,
Walking with lit candles,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Natten går stor och stum
Night walks grand, yet silent,
nu hörs dess vingar
Now hear its gentle wings,
i alla tysta rum
In every room so hushed,
sus som av vingar.
Whispering like wings.
Se, på vår tröskel står
Look, at our threshold stands,
vitklädd med ljus i hår
White-clad with light in her hair,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Mörkret ska flykta snart
Darkness shall take flight soon
ur jordens dalar
From earth’s valleys.
så hon ett underbart
So she speaks
ord till oss talar.
Wonderful words to us:
Dagen ska åter ny
A new day will rise again
stiga ur rosig sky
From the rosy sky…
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Raw lussekatter 12-14 st
Ingredienser:
1 +1/2 dl raw mandel
1 dl raw solrosfrön
1/2 dl havremjöl
2 msk lönnsirap
2 msk kokossocker
1 msk psylliumpulver + 3 msk vatten
0,2 g saffran + 1 tsk vatten +1 tsk sesamolja
Garnering: Russin
Instruktioner:
Tips: Saffranets arom löser sig bäst i olja och dess färg bäst i vatten så därför använde jag båda för att röra ut de små stråna.
Glad Luica!
Natten går tunga fjät
Night walks with a heavy step
rund gård och stuva;
Round yard and hearth,
kring jord, som sol förlät,
As the sun departs from earth,
skuggorna ruva.
Shadows are brooding.
Då i vårt mörka hus,
There in our dark house,
stiger med tända ljus,
Walking with lit candles,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Natten går stor och stum
Night walks grand, yet silent,
nu hörs dess vingar
Now hear its gentle wings,
i alla tysta rum
In every room so hushed,
sus som av vingar.
Whispering like wings.
Se, på vår tröskel står
Look, at our threshold stands,
vitklädd med ljus i hår
White-clad with light in her hair,
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Mörkret ska flykta snart
Darkness shall take flight soon
ur jordens dalar
From earth’s valleys.
så hon ett underbart
So she speaks
ord till oss talar.
Wonderful words to us:
Dagen ska åter ny
A new day will rise again
stiga ur rosig sky
From the rosy sky…
Sankta Lucia, Sankta Lucia.
Santa Lucia, Santa Lucia!
Ingredients:
For mashed purple potato:
400 g purple potato
4-5 garlic cloves
1 tsp salt
2-3 tbsp olive oil
4-5 tbsp almond milk
Instructions:
1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and peel.
2. Transfer to a food processor. Add garlic cloves, salt, almond milk and olive oil. Mix until smooth and creamy.
3. Divide puree between the plates.
For the mushrooms:
60 g. dried mushroom mix ( morel, porcini, black trumpet, chantarelle)
1 tbsp olive oil
1/2 tsp salt
Instructions:
1. Place dried mushrooms in a bowl, cover with warm water for 10 minutes. Strain and drain the mushrooms.
2. Heat a large pan with olive oil, add the mushrooms, cook until tender and crispy.
Decoration:
Pickled mustard seeds* (a.k.a vegan caviar)
Pomegranate seeds
Sprouted peas
Nasturtium leaves
Assemble:
1. Add mushrooms on the top of mashed purple potatoes.
2. Add some pomegranate seeds, pickled mustard seeds using a teaspoon, sprouted peas and nasturtium leaves.
3. Serve warm. Enjoy!
Notes: You can buy packaged pickled mustard seeds or make yourself.*
To make yourself, here is the recipe!
Ingredients: