- Cook onion and garlic in a large saucepan with little oil until soft. Then, wash it and cut, transfer to a large and deep pot.
- Add enough drinking water to cover it, add cut pea granules, tomato paste and carrot and peppers into small cubes. Place the bay leaf in the pot. Cook over medium heat until it absorbs. When cooked, remove the bay leaf and discard. Transfer to plates.
- Add salt and pepper and serve. Bon Appetit!
- 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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Wild purslane plant (Portulaca oleracea) crawls along the ground and has thick reddish stems. It has shovel-shaped leaves that usually remain a little small, almost resembling a succulent.
The leaves of normal purslane are larger and looser, wild purslane becomes more frequent and tiny.
Both can be cooked by roasting onions with rice, just as the spinach dish is made. It can be made soup, added to salads.
It can be eaten by making a beautiful yogurt from almond or avocado, mixed with purslane. Sumac and lemon are a nice practical salad with the duo, and mustard and lemon are another good alternative to eat this beautiful plant.
A beautiful summer salad with strawberries, balsamic sauce, walnuts and purslane is one of my favorite dishes.
When using it in soup, I usually prepare a refreshing gazpacho prepared with cucumber and purslane in summer.
Cucumber Purslane Gazpacho
Ingredients:
1 large wild purslane,
A pinch of basil and parsley, minced
3 small onions
2 large cucumbers
½ cup vegan mayonnaise
2 glasses of water
1 tablespoon of mint leaves
1 teaspoon of salt
Instructions:
Puree all the ingredients in the blender, then add 1-1.5 cups of water to achieve the desired consistency. Add more water if you need it.
If you want a smooth consistency, you can filter the soup with the help of a strainer or you can consume it by cooling it directly in the cupboard without filtering.
Bon Appetit!
Asphodelus from the Asphodelaceae family, Asphodelus is collected from the mountains in March and April, and is consumed in large quantities.It is used in cheese making, pastry, soup and rice are made. It has a unique smell. It is rich in vitamin C. The herb is a powerful antioxidant.
The leaves of the herb plant resemble the leek leaf; however, it is rather small compared to leeks and is called “wild leek and yellow lily” in most regions. Africa, Arab countries, Egypt, Turkey and is a perennial plant seen in some parts of Europe. Asphodelus grows in the mountains of Eastern and Southeastern Anatolia and Central Anatolia in our country. This short-lived plant should be collected on time and eaten fresh. When I find the herb, which is one of my favorite spring vegetables, I take 7-8 kg, wash it in half and fill it in small pieces in refrigerator bags and freeze it, making it easy to cook just like spinach.
Vegan Asphodelus Recipe
Ingredients:
1 kg Asphodelus
2 white onions
4 cloves of garlic
1/4 cup pea granules
1 teaspoon chipotle powder or red paprika
1 teaspoon of salt
2 tablespoons of olive oil
1-1,5 tablespoons tomato paste
1 large bay leaf
1 carrot and pepper (optional)
Instructions:
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.
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“NEW NORDIC MEETS OLD ITALIAN” also has Swedish Edition called “NYTT NORDISKT MÖTER GAMMALT ITALIENSKT: 45 perfekt kombinerade veganska pastasåser”. Sales channel links below.