- Soak the nuts in the water for 2-3 hours, then rinse and drain, transfer to the blendtec twister jar.
2. Add the remaining ingredients to the blender. Mix at high speed until you get a smooth mixture.
3. Place a non-stick paper to a dehydrator tray. Spread the cheese mixture very thinly using offset spatula.
4. Bake it in the dehydrator at 42 ° C for about 10-12 hours.
5. After 6 hours, flip the cheese using a new dehydrator paper, transfer to a new paper. Then cook back side of the cheese for another 6 hours.
6. When your cheese is baked, cut it into small pieces and keep it in the jar. Alternatively you can place it into the food processor and blend until you get powder form and use as parmesan powder for pasta, salad or whatever you want. - Put the artichoke hearts in a saucepan, cover with water, add lemon juice and coconut sugar. Boil over medium heat until soft enough. Cook for 25 to 35 minutes or more. Cooking time depends on the size of the artichoke. The bigger it takes, the longer it takes to cook.
- Chop the garlic finely, cook with a little olive oil in a pan over medium heat. Fry until golden brown. Then transfer it to a food processor or blender. Add the artichoke hearts, salt, pepper, sumac, olive oil, nutritious yeast and vegetable stock from the artichoke (when you cook the artichoke, use the artichoke water left in the pot) and process it until smooth. If necessary, taste the mixture and adjust the seasoning salt. Put your sauce in a saucepan and set aside.
- Cook the pasta in boiling salted water according to the package instructions. Always remove it 2 minutes before full cooking so cook al dente.
- Set aside 1 cup of pasta water to thin your artichoke sauce. Strain the pasta well and return to the pot.
- Add 50 ml (or as much as you need) of pasta water to your artichoke sauce. Cook over low medium heat until the sauce begins to make bubbles. Add more olive oil if you need. Then add the sauce to your pasta and gently mix and heat. Serve hot by sprinkling sea spinach leaves, vegan parmesan, capers and pepper. Bon Appetit.
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Tatsoi Brassica narinosa is a plant that is widely used in Asia, which we are used to see in all world cuisines, from the cabbage family.
It has a pleasant, sweet and light mustard flavor. Due to its similar appearance, Tatsoi is often compared to spinach and shrinks significantly when cooked. But the taste is completely different. Its taste can be described as earthy and sweet.
It has spoon-shaped round leaves with a greasy texture and a slightly sweet taste.
Light, mustard leaves often appear in mixed salad greens.
Tatsoi is a versatile green, equally suitable to be served raw or lightly cooked. To make it easier, use tatsoi wherever you use spinach. Lightly steam or sauté, blend the leaves with a hot sauce, serve with tofu or use in soup.
You can wrap the leaves in a damp paper towel and store them in a cloth bag in the refrigerator for 3 to 5 days.
Chenopodium album, known as lamb’s quarter leaves, pigweed which is a member of the Chenopodiaceae (Goosefoot family) family.
It can grow up to 3 meters but is usually smaller than 1cm. This unique plant tends to spread rapidly regardless of soil condition, it grows easily. Wherever a little pinch falls, if there is water there will surely grow.
The leaves are light green at the top and whitish at the bottom, some teeth along the edges are in the form of crow’s feet or diamonds.
Lambs quarter thrives in gardens, streams, rivers, forest clearances, fields, waste lands and rough soils as a common weed. It is very hardy and grows in many regions in Canada and the USA.
It is also found in South America, Central America, Africa, the Middle East, Europe, many Asian countries (very common in India), Australia and New Zealand.
Saponins in seeds are potentially toxic and should not be consumed too much. Its leaves contain some oxalic acid, so they suggest very small amounts in the sources I read while eating this raw.
Cooking the plant without killing it removes this acid. It can be eaten in salads or added to smoothies and juices. It can be added to soups by steaming and sautéed in the pan. It can be used in every way instead of spinach.
The whitish powder on each leaf consists of mineral salts in the soil and is an indicator of its mineral rich value.
The small leaves of this plant, which appear in spring, are the most delicious. When it comes to the middle of summer, the taste of the leaves starts to become bitter with the heat.
Lambs quarter has a taste like spinach, but it contains a deeper green flavor and a lot more minerals.
Drying or freezing is a way to add this nutritious plant to your meals throughout the winter.
Ingredients:
140 gr. sunflower seeds or cashews (alternatively almond and sunflower seeds can be mixed together)
5 tablespoons of nutritional yeast (nutritional yeast)
3 tablespoons of lemon juice
1 teaspoon of coconut aminos
1 tablespoon of apple cider vinegar
A pinch of turmeric powder
1/8 teaspoon red pepper (optional)
1/2 teaspoon pink himalayan salt or more if you need
1/2 teaspoon mushroom powder (optional preferably dried porcini, portobello or shiitake)
1/2 teaspoon garlic powder
5-6 tablespoons of water
Method:
Watercress, Nasturtium officinale is a fast growing plant.
It tastes peppery. It has a taste reminiscent of other herbs such as wasabi and mustard. After cooking, its sharpness decreases and a flavor of vegetables remains, which leaves flavor to the soups.
Large-leaved mature watercress leaves are more bitter, it is always better to use the smaller ones.
Arugula is probably the closest match you will find for watercress.
Although it is common to use watercress in soups, it can be used on salads, pastas, and pizza.
Watercress Kale Soup Recipe
Ingredients:
1 large white onion
2 tablespoons of olive oil
2 cups of kale leaves (also spinach or lambs quarter leaves)
3 cups of watercress
2 cups of vegetable broth
2-3 tablespoons of oat cream
A pinch nutmeg
Salt and pepper to taste
To serve lemon juice.
Instructions:
1.First, wash the watercress and kale leaves thoroughly and dry them. Chop the white onion. White onion is sweeter than yellow onion and is much more suitable for soup.
2.Saute the chopped onion in half olive oil, then add watercress and kale and continue sautéing for only a few minutes. Add the vegetable stock. Cook for 2 minutes after boiling and immediately remove from fire, add ice cubes to cool. This will immediately stop cooking and preserve soup color and nutrients.
3.Pour into your blender, chopped garlic, salt, pepper, oatmeal cream or add vegan cream fraiche if available, mix until you reach the desired texture.
4.Gently heat it, transferring it back into the pot. Serve in bowls.
I also sprinkled matcha powder with tea strainer on it, it provides a very nice look in green soups.
I finished it with baby mallow leaves and edible marigold flower petals.
Ingredients:
85 g rolled oats ( grind into flour beforehand)
25 g desiccated coconut + more for coating
20 g almond flour
1 tsp miso paste
40 g almond butter
70 g maple syrup
10 g raw cacao powder
6 g raw cacao nibs
6 g buckini
2 tbsp plant based milk
A pinch licorice salt
Instrucions
1. Place all ingredients except bucking and raw cacao nibs, blend together until smooth.
2. Lastly add the bucking and cacao nibs, knead to get a sticky dough.
3. Roll into desiccated coconut. Enjoy!
I am used to making the cream from cauliflower, but I appreciate that the artichoke is a bit different because it uses only artichoke hearts and garlic cloves to create a perfectly smooth and silky sauce. If you like the taste of seafood, I would say that you will love this beautiful tangy and earthy artichoke flavor with sea spinach a.k.a gangnam tops and capers.
This recipe is NOT from my “New Nordic Meets Old Italian” book, but if you like this recipe, you might be interested in this book. The book contains 45 gourmet vegan pasta sauces that are perfectly matched to your ready-made pasta.
Ingredients:
300 gr. pasta of your choice, preferably high quality italian spaghetti (buckwheat pasta ideal for gluten-free option)
3 artichoke hearts (300g.)
2 tablespoons of lemon juice
1 tablespoon of coconut sugar
5-6 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of gluten-free nutritional yeast
130 ml. vegetable stock from artichoke hearts
50 ml. pasta water
1 teaspoon of salt
1/2 teaspoon black pepper
1/4 teaspoon sumac
4-5 sea spinach a.k.a gangnam tops (optional but I would particularly recommend this recipe to get the same taste)
2 tablespoons of pickled capers
2-3 tbsp vegan parmesan for serving (optional)
Instructions:
Our award-winning cookbook“New Nordic Meets Old Italian”, offers 45 gourmet vegan and gluten free pasta sauces with full color photos that are perfectly paired with dry pasta.
There are unexpected similarities between Italian cooking and the New Nordic style; both kitchens make a cult of freshness, the seasons and simplicity. Nordics always consider seasonal, local and sustainable food like Italians; purity, freshness, simplicity and ethics, are aimed at bringing out the pure original flavour.
Scandinavian food is simple. When you work with the very best produce, there’s no need to over complicate it.We call it husmanskost – farmer’s fare. It’s natural and honest, made with the staple produce found on the land.
Besides creative touches to the traditional recipes and some simple vegan cheese recipes to elevate your dishes, you will also find some gastronomic encounters between Italy and Sweden.
Author Nazlı Develi tried to convey more vividly by gourmet plates such as marinated beluga in glögg-Sweden’s festive beverage– a kind of mulled wine served with spaghetti and celeriac sauce. It is just fantastic with distinctly different levels of spicy sweetness of glögg with cherris and an earthy dish of celeriac.
“New Nordic Meets Old Italian” also focuses on gourmet pasta sauces with unfamiliar edible plants that are prepared based on Italian cooking traditions, perfectly paired with dried pasta shapes. The aim of this book is to encourage chefs to create a delicious plant based pasta menu in using 100% plants in the kitchen.
TRY SOME FREE RECIPES FROM THE ” NEW NORDIC MEETS OLD ITALIAN” COOKBOOK featured on
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Rigatoni Di Lapland
Gnocchi Coconut Curry
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INGREDIENTS:
VANILLA DOUGH:
140 g raw cashews or macadamia
40 g coconut flakes
3-4 tbsp maple or coconut nectar
1/2 tsp vanilla extract
1 tbsp cold pressed coconut oil
1/4 tsp licorice salt
RASPBERRY JAM:
100 g fresh raspberry
1 tsp chia seeds
CHOCOLATE COCONUT ICING:
120 g tempered raw chocolate
1 cup desiccated coconut
INSTRUCTIONS:
TO MAKE DOUGH:
Line a 15x15cm pan with non-stick paper. Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add agave, salt and vanilla then pulse until well combined. The dough should come together in a ball.
Press dough into the pan in a thin even layer. Set in the freezer whie making jam and icing.
TO MAKE JAM:
Place the raspberries in a small bowl and place in the dehydrator on low heat and stir until warm and juicy. Turn off the heat and add the chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.
ASSEMBLE:
Using a double boiler, melt tempered raw chocolate. Remove lamingtons from the freezer, dip in the chocolate immediately. Using a praline fork, move them on the parchment paper and let cool for 10 minutes then place in the refrigerator to set for a hour before serving.
Ingredients:
350 gr. broad beans
1 large head artichoke
1 large red onion
2 large garlic cloves
1 large carrot
2 tbsp olive oil
750 ml. vegetable stock or water
Salt & Pepper to taste
Method:
1. Clean and cut onion, garlic and carrots. Place in a large pot. Cook with a little olive oil until soften. Then add vegetable stock.
2. Clean artichoke leaves till you reach the heart. Then cut in half vertical, clean fuzzy center with a teaspoon. Keep them in lemon water until use to avoid getting darken.
3. Transfer artichoke leaves to the pot with vegetable stock (or water) and other vegetables .Bring it to boil then simmer for 30-35 minutes.
4. Let it cool down for 20 minutes and strain through a fine strainer. Remove leaves.
6. Peel the skin of the broad beans one by one. ( can be done overnight)
7. Add artichoke hearts and the artichoke stock in a stock pot bring it to boil and simmer until artichokes are tender.
8. Add broad beans to the pot and cook until very soft. Be careful not to overcook them. Otherwise, they lose the bright green color. We want them bright and vibrant.
9. Blend them until smooth, adjust seasoning. Add some lemon juice if desired. Cook for 2-3 minutes. Divide between bowls. Decorate with scarlet cress, basil flower, gangnam tops or whatever you prefer. Enjoy!
To serve with crackers:
Ingredients:
45 gr. flax seeds freshly grounded,
15 gr. white sesame seeds,
10 gr. poppy seeds,
15 gr. chia seeds,
15 gr. sunflower seeds,
Salt and pepper to taste
120 gr. warm water
Method:
1. Mix all ingredients in a large bowl and add 125 ml. boiling water and mix well. Then let it rest for 15 minutes until absorbs all water.
2.Place the dough in between two baking paper and roll it evenly. It should be around 5-6 mm thick. Avoid making it too thin otherwise they crack during baking.
3. Remove the baking paper on top but keep the one underneath. Cut into long pieces.
4. Bake at 175 °C for about 8-10 minutes or until completely dry and crispy.
For garlic confit and avocado cream to decorate crackers:
Garlic confit ingredients:
70 gr. garlic
100 ml. olive oil
2 spring onion chives
1 spring thyme
Method:
1.Place all ingredients in a sauce pot. Bring it to simmer but not boil.
2. Simmer at the lowest heat possible for about and hour. Garlic should be very soft but not caramelized.
3. Let it cool down. Strain the confit garlic but keep the oil. Mash garlic, transfer into a pipping bag. Decorate your crackers with little drops.
Avocado cream:
1 ripe hass type avocado
1 tbsp pickled jalapeno
1/4 tsp salt
1 shallot
Method:
Transfer all ingredients into your blender. Mix well until smooth. Transfer to a pipping bag, leave little green drops on the side of garlic confit drops.
Decorate your crispy cracker with gangnam top leaves, scarlet cress if desired.
