Serves 2
INGREDIENTS
170 g pulled young jack fruit cooked
200 g potato boiled
2 tbsp tapioca flour
1 tbsp olive oil to brush
1/4 tsp red chili
2 garlic minced
1 tbsp tamari or 2 tbsp coconut aminos
3 springs of green onion chopped
1 tsp pink himalayan salt
To serve
Chopped red cabbage
Lemon wedges
Chili pepper
Green onion
Plant-based mayo
40 g pearl barley cooked
100 g mixed Thai rice cooked
INSTRUCTIONS
1. Pressure cook potatoes. Once cooked peel and mash with a help of fork.
2. Pull the the cooked jackfruit with your hands so that it appears shredded instead of mashing it.
3. Combine both the jack and mashed potato in a bowl, add tapioca flour, salt to taste, minced garlic, chopped green onions, coconut aminos and red chilli powder.
4. Mix well, shape them into round cutlets by using a 5-6 cm ring mould with a pressing handle. Then refrigerate for 1 hour before cooking.
5. Brush some oil on both sides of the cutlets before placing them on the baking tray lined parchment paper. Bake in the oven at 200 C with a fan for 15-20 minutes or becomes crispy and golden brown.
6. Serve with plant-based mayo of your choice, grilled green onion, chopped cabbage, chili pepper, lime wedges and pearl barley and mixed rice.
There is also other way of serving this dish…
What is Lion’s Mane?
Hericium erinaceus also called lion’s mane mushroom or yamabushitake is an edible mushroom belonging to the tooth fungus group. Native to North America, Europe, and Asia, it can be identified by its long spines, occurrence on hardwoods, and tendency to grow a single clump of dangling spines. The fruit bodies can be harvested for culinary use. For centuries, herbalists have used it for its remarkable reputation of enhancing brain health.
How Can Lion’s Mane Help to Brain Fog?
Lion’s Mane doesn’t provide an quick aid, but through consistent consumption at the right dosage, research has shown that it may help to reduce brain fog due to its neuroprotective benefits and can support healthy inflammatory response, which is closely tied to brain fog.
In a 16-week study, participants consuming Lion’s Mane demonstrated significantly increased scores on cognitive function scales compared to those in the placebo group.
Studies have revealed this mushroom’s ability to lower cellular stress within the brain and subsequently beat brain fog by enhancing cognitive performance and function. Reduced inflammation leads to increased blood flow and oxygenation for the brain.
Additional research has shown that consuming Lion’s Mane increases neurotransmitters associated with healthy cognitive function (norepinephrine, dopamine, and serotonin).
While Lion’s Mane’s various benefits (through consistent consumption) offers a promising and powerful natural option for individuals seeking to reduce brain fog and restore healthy brain function.
Lion’s Mane offers powerful natural option for individuals seeking to reduce brain fog and restore healthy brain function.
Sources
https://en.wikipedia.org/wiki/Hericium_erinaceus
Medical News Today, Brain fog: Causes and tips https://www.medicalnewstoday.com/articles/320111#what-is-brain-fog
National Library of Medicine, Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds https://pubmed.ncbi.nlm.nih.gov/26244378/
One of my most loved creations from 2023 Raw collection. The balsamic vinegar adds a nice tangy dimension to sweet beets, and creates a complementary flavor with chocolate.
INGREDIENTS
120 g dried raisins soaked
100 g raw chopped beetroot
40 ml balsamic vinegar
20 g raw cacao powder
55 g desiccated coconut
90 g almond flour
20 g cold press coconut oil melted from Pureness
4-5 drops reishi extract from Pureness
1/4 tsp pink himalayan salt from Rivsalt + more as needed ( taste before shaping, to add more dimension add a little bit more salt if you need)
For dipping
150 g melted raw chocolate from Wermlands
Freeze dried lingonberry powder to sprinkle, from Mother Earth brand, Glimja
INSTRUCTIONS
1. Place balsamic and beets in a food processor. Blend together until beet is chopped into very small pieces (rice-like).
2. Then add soaked raisins and continue to blend until you get a smooth paste.
3. Add the cacao powder, desiccated coconut, almond flour, pink Himalayan salt, reishi and melted coconut oil. Blend together.
4. Transfer dough to a bowl, sit in the freezer for 30 minutes.
5. Once time is up, and the dough is thickened enough, roll the dough into small balls in desired size with your hands. Freeze for 10-15 minutes while you are melting the chocolate.
6. Melt the raw chocolate using bain marie, let it cool at room temperature for 10 minutes.
7. Remove the balls from the freezer. Dip each one in melted chocolate. Let it cool on a parchment paper.
8. Sprinkle some fd lingonberries on top.
9. Place in the refrigerator for 15-20 minutes before serving.
If you loved this recipe you might be interested in our raw books: “RAW FIKA“, “GOURMET RAW CAKEBOOK” and “MAD ABOUT RAW.” For more, visit our SHOP.
Do you know that our first raw book called “GOURMET RAW” that first published in 2019, now has its expanded and new edition with 140 recipes? We want it to be accessible to all, so the kindle edition is now only 9.99 USD !
RAW FIKA IS OUT NOW, ORDER HERE!
Celebrating the little moments of life with sweet breaks, “Raw Fika” – a modern healthy dessert book a delicious compendium of nearly 50 recipes, designed by Chef Nazli Develi, is served throughout the year in Sweden.
This collection of seasonal raw recipes includes classics such as
Kanelbulle (Cinnamon Bun)
Semla (Fat Tuesday Bun)
Princesstårta (Princess Cake)
Kladdkaka (Sticky Brownie Cake)
Lussekatter (Lucia Buns)
Blåbärstårta (Blueberry Cake)
Jordgubbstårta (Strawberry Midsummer Cake)
Gräddbulle (Cream Buns)
Pepparkaksbollar (Gingerbread Balls)
Hallongrottor (Raspberry Caves)
Dammsugare (Swedish Vacuum Cleaner)
Rulltårta (Roll cake)
Singoalla (Chocolate Shortbread Biscuits with Jam)
Schakrutor (Chessboard Cookies)
Chokladsnittar (Diagonal Cut Chocolate cookies)
Some of sju sorters småkakor (Seven Types of Seven Cookies)
Smulpaj (Apple Crumble Pie)
Morotskaka (Swedish Carrot Cake)
and more…
But also modern, more casual sweets such as Kitkats, Coconut Bacon Brownies, Mango Chocolate Tart, Black Forest Cake, Heliodor Truffles with Solar Plexus Crumb, Matcha Yuzu Cake, Emerald Pandan Cake, Golden Milk Cake, Raspberry Valentines Day Cake, Cherry Buckwheat Crunchy Slices, Oat Tiramisu, Classic Tiramsu Cake, Tosca Coins and more.
The book starts with a “Swedish Pastry Calender” to help you catching up everything through the year, continues with detailed knowledge about raw fika ingredients and make-ahead pastry staples. And you find almost 50 brand-new fika recipes with photos.
For traditional desserts, there are also different take-ons and flavour ideas. For example 3 ways of Swedish Vacuum Cleaner: traditional green, bounty, citron and 3 ways of Semla: chokladbollsemla with avocado frosting, almond raspberry jam version, chocolate version. You will also find re-interpreted and refined desserts with a touch of the big wide world.
With the emphasis always on simplicity, but also quality, seasonal ingredients, these fika recipes are pure joy to share and enjoy with those you love.
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Pages: 135
Paperback Item Weight: 12.3 ounces
Book Dimensions: 8.5 x 0.32 x 8.5 inches
Language: English
Published in February 2023, Copyright All Rights Reserved
Get your copy via our sales channels:
AKADEMIBOKHANDELN SWEDEN
Ever since I visited Thailand, I noticed that many dishes in Europe is lack of flavour.
It is a fact that the first week in Thailand was tough. 🙂 It was an upset stomach experience since I’m not familiar with such intense spices. I must admit I mixed it up a bit too much too. I remember I called the Vegano Bangkok @veganobkk to order some vegan pizza almost every night for the first week, to recover. 😀 But after the first week I started to feel that everything I ate was incredibly aromatic, delicious and healthy. It is said about Thailand that you either love it very much or you don’t like it at all, there is no middle way. I’m definitely one of those who love the most! Can’t wait to visit this beautiful country again one day.
Today, I’m sharing one of my favorite Thai dishes with you. This Khao Soi is our vegan take on the traditional Coconut Curry Noodle Soup from Chiang Mai, Northern Thailand where I spent almost my 2 months. It is delicious, hearty, creamy and packed full of Asian flavours. If you visit Chiang Mai one day, be sure you try it at @goodsoulskitchen, they make the best one in the town.
If you want to make it at home, here is our recipe:
INGREDIENTS
Khao Soi
150 g rice noodles
1 lt water
4 tbsp vegan fish sauce
1 tbsp coconut sugar
40 g dried shiitake mushrooms soaked or 200 g fresh mushrooms of your choice
400 ml coconut milk
1/2 tsp salt
Chili Paste
70 g chiles chopped
75 g shallots about chopped
3 garlic cloves roughly chopped
1 stalk lemongrass white part only, chopped
4 kaffir lime leaves
5 slices galangal or 1 tsp galangal powder
1 small fresh turmeric (5 g)chopped or 1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
Garnish
A handful of fried gf wonton strips (remove if you are avoiding oil)
Chopped shallots
Pickled sour mustard leaves thinly sliced or pickled jalapeno
A few lime slices
A handful of chopped cilantro
INSTRUCTIONS
WONTON STRIPS
Cut 8-19 wrappers into thin strips.( You can use store-bought or make your own gluten-free wonton, recipe here) Fill a small pot with enough oil and turn on the heat. Once the oil is heated, quickly fry the wonton strips until golden brown. Remove and drain on a paper towel to absorb excess oil. Set aside until ready to use.
CURRY PASTE
Place the chiles, shallot, garlic, lemongrass, lime leaves, galangal, salt, plus coriander, and turmeric in a food processor. Add a drizzle of oil, then blend into a fine paste. You can also use a mortar and pestle to pound the ingredients if you prefer.
COOKING
Heat up a large wok and add a little bit olive oil (use water if you are avoiding the oil).
Add the chile paste and stir-fry over medium-low heat until fragrant. If it appears dry, add a little more water or oil. Do not over-fry the paste or it will turn bitter.
Then add the mushrooms, coconut sugar, vegan fish sauce or protein of your choice ( tempeh, tofu etc would work. Just cook the tofu or tempeh in the oven or pan before adding to the curry paste at this stage ) and continue to stir-fry until they release their aroma.
Now add the water and half of the coconut milk. Bring it to a boil and leave it simmering for 20-25 minutes.
NOODLES AND GARNISH
Meanwhile cook your noodles of choice as directed by the package, then evenly divide the cooked noodles between three bowls.
Prepare the toppings and side ingredients.
SERVING
Back to the soup, turn down the heat and add the rest of coconut milk. Let it simmer for another 5 minutes.
Ladle the hot curry over the noodles. Garnish with fried wonton strips, shallots, sour mustard, lime wedges, and cilantro.
Our tiramisu the Swedish way is much healthier, full of fiber, no need to bake, easy-to-make and so delicious! Not like original tiramisu but a kind of a taste reminiscent of it. Try it!
Kladdkaka Crust
40 g sprouted oat flour (or regular oatmeal, grind in the blender first)
20 g desiccated coconut
70 g medjool dates pitted (measured after pitted), soaked
15 g hazelnut butter or coconut oil
10 g buckini (sprouted dehydrated buckwheat groats)
10 g raw cacao powder
1/8 tsp cinnamon powder
A pinch of licorice salt
A pinch of nutmeg
Oat Mascarpone
65 g rolled sprouted oats
95 g coconut cream
70 g coconut milk
20 g cold press espresso
50 g medjool dates pitted, soaked
30 g maple syrup
20 g hazelnut butter or coconut oil
1/4 tsp cinnamon powder
To serve
Raw cacao powder
Coffee beans
INSTRUCTIONS
1. To make oat mascarpone, place the oats in a bowl, add the coconut milk. Let it sit for at least 30 minutes or overnight.
2. Then transfer to your blender, add the coconut cream, cold press coffee, maple, medjool dates and cinnamon. Blend until silky smooth. Lastly add the hazelnut butter or coconut oil. Blend again until everything combined well and you get a smooth mixture.
3. To make the kladdkaka crust, place the oats, desiccated coconut, buckini, cinnamon and salt in food processor, blend together.
Then add the medjool dates and hazelnut butter. Combine together. If you need, add a tbsp water. The dough should come together when you press with your hands.
4. Transfer the mixture between jars. Pour the cream over the crusts. The recipe makes 4 small weck jars (160 ml)
5. Dust some raw cacao and drop coffee beans. Let it sit in the refrigerator for 4-5 hours or overnight. Serve cold.
If you liked this recipe, you might be interested in our RAW FIKA book.
Do you know how much food waste you create every day? Probably not. But it’s much more than you think.
One of our favorite kitchen bookshelf staples: A thought-provoking bible “Surplus: The food waste guide for chefs”offers lots of ideas to change your mind-set in the kitchen. It includes words of motivation, ingredient directory and zero-waste tips on how to use every part of an ingredient along with the plant-based recipes for some inspiration.
We’d recommend to anyone looking for ways to reduce and manage their food waste. Actually it is responsibility of all human beings for the future of planet.
Author Vojtech Vegh is a zero-waste and plant-based chef with over a decade of working experience in restaurants around the world. He has opened the world’s first zero-waste and vegan restaurant in Cambodia and now he continues to work as a food waste consultant and zero-waste chef. Vojtech is focused on food waste prevention in professional kitchens and he believes that reducing the food waste is an urgent issue.
Surplus: The food waste guide for chefs is his first book and it is written for all open-minded chefs interested in actively reducing the food waste.
Tips from the “Surplus”
Some helpful kitchen techniques to reduce the food waste listed and detailed explained in the book. Some of them are curing and brining, dehydrating, fermenting, freezing, pureeing, quick pickling and making vegetable stock.
Book also explains how to use every part of vegetables. For example, a tip on how to use kale is given below.
“Almost every type of kale has a thick stem that is usually discarded, especially Cavolo Nero and curly kale.
Use: If you are using kale raw, make sure you massage the leaves, as it makes the all difference. Sprinkle the kale leaves with salt and add a few drop of olive oil, massage well and let it rest for 10 minutes.
Try to cut the steam out without any leafy part on it. The steam is fibrous, so it needs to be chopped up into smaller pieces. Salt always helps to tenderize the steam, but you can also saute them as you would o with the broccoli core, for example.
Kale steams make great pickles, ferments or addition to salads. If you have any leftover kale leaves, use them in pesto or throw them into a salad.
Storage: Kale must be stored in the fridge at all times and should be stored in a container, wrapped in a damp cloth or standing up in a container filled with water. ” –This is an excerpt from the Surplus: The food waste guide for chefs
We truly agree that saying of Vojtech:
“You are subconsciously mimicking anything than is happening around you.” – Vojtech Vegh
But luckily you can change this once you have noticed mirroring behaviour. We recommend to start by questioning those around you and your preferences. Start training your mindset to get out of automatic mode (acquired habits in time) and make your choices consciously. Then you will truly notice that you’re evolving and you are able to savor every single moment in a whole new way with this new mindset.
After reading Vojtech’s Surplus, we’ve put it into practice and realized that there is no damage in eating many vegetables with their skins and actually beneficial vitamins are found in the skins.
Recently, after roasting the whole celeriac, we’ve cut it into slices and served on top of the toast and everyone enjoyed.
Order Surplus book
Follow Vojtech’s instagram for some inspiration and zero-waste tips
Surplus Food Studio
Ingredients:
3 large vidalia onions*
1 tbsp lemon juice
Instructions:
1. Roast onions with their peels at 400º F in a roasting pan that fits them snugly for about 50 minutes, or until they are very dark on the outside and molten soft on the inside. Let them cool for 15-20 minutes.
2. Once they have cooled, Remove the peels, and add the onions into a high speed blender. Food processor doesn’t give you the same results. Blend until very smooth, about 1 to 2 minutes. Finish by adding freshly squeezed lemon juice, then blend 20 seconds more. Adjust seasoning if necessary. Chipotle, chili or black pepper goes well together.
Use as you would cream to finish a dish.
To store the sauce: Keep in the fridge for up to 2-3 days, or freeze for up to two weeks. In either case, blend in the blender for 20 to 30 seconds to reincorporate just before serving.
Glossary:
*Vidalia Onions are the most common kinds of sweet onions. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty.
Extremely low in pyruvic acid—which, when exposed to air, makes your eyes tear—Vidalias are among the mildest in the onion kingdom.
How to Shop and Store: Vidalia onion season typically runs from the middle of April through early September. Firm, medium-sized onions without any bruises will taste the best. To store the onions, wrap each onion in a paper towel and store in the fridge; they’ll keep for weeks.
Caramelize onions in the pan without olive oil
You probably heard that caramelizing heats the onion so high that the sugars begin to release fast and create with new depth of flavor you’re looking for. This sounds like it’s going to be complicated. No way! The natural sugar in an onion requires no frying but patience. I may add a sprinkle of nutmeg or black pepper but no salt, sugar or oil.
It’s so incredibly easy I never use oil to sauté any vegetables because veg stock or water always work great.
Instructions:
1. Slice onions into thin shreds.
2. Place slices into a uniform layer on a nonstick pan on medium heat and cover with water or mushroom stock just to the top of the onions. Cook until water is absorbed.
3. When foamy water is boiling out of the onions and they appear dry add water again to the top layer of onions. Don’t stir yet. The idea is to cook out the moisture so you’ll see a color change of your onions as this proceeds.
4. Don’t stir the onions until the second water is absorbed. Then add about 2 tbsp of vegetable or mushroom broth and stir the onions. You will begin to see the caramelization in full effect and gently stir them to loosen up any adherent onions from the bottom keeping heat even. And not turning it up, continue to stir. They will begin to brown and become gooey.
This takes about 15 minutes.
Tips: A pinch of baking soda can bring out a new taste dimension when browning onions. A small addition of baking soda yields onions which taste remarkably sweet with strong caramel notes.
Curious about oil-free whole food vegan cuisine? You might be interested in our FOOD WE LOVE cookbook.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 10 hrs dehydration
INGREDIENTS
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour (Groddat Havremjöl from Da Carla, can be purchased from body store if you are in Sweden. Otherwise check options in your country or Amazon store. You can also sprout whole oats then dehydrate and grind into fine flour.)
2 tbsp raw cacao
1/2 tbsp raw coconut sugar
2 tbsp maple syrup ( or agave, coconut nectar)
2 tbsp unroasted hazelnut butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt (from Saltverk Iceland, can be purchased from RawLiving UK . this salt adds another layer of dimension to the overall taste experience. So don’t skip but if you can’t do, just use pink himalayan salt)
1/4 tsp baking powder
2 tbsp chopped raw chocolate (Wermlands Raw Choklad or make your own.)
INSTRUCTIONS
1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the chopped chocolate.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough into small cookies. ( 6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 8-10 hours (or overnight) until fully dried both sides of the cookies in the Excalibur dehydrator.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.
This Raw Chocolate Cookie recipe is from our “Mad About Raw: Exclusively Designed Raw Food Recipes” (Expanded Second Edition) Cookbook.
If you loved this recipe, you might be interested in our “ Mad About Raw” Cookbook.
