Ingredients
For the rice
2 cups sushi rice
2 cups water
1/4 cup rice vinegar
1 tbsp coconut sugar
1.5 – 2 tbsp beetroot powder
1/2 tsp salt
5-6 nori sheets
For the veggies
4-5 asparagus or 1 zucchini
A bunch of kale or spinach
1 large carrot cut
200 g mushrooms or tempeh
To serve
Tamari or soy sauce
Plant based mayo
Chili
Fried onions
Microgreens
Instructions
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
2.After the rice has drained, put the rice in a heavy saucepan over, add the water and cook on medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
3.While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, coconut sugar, and salt. Heat mixture just until the sugar dissolves (don’t let it boil). Remove from heat and let cool to room temperature.
4.When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Then add the beetroot powder. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly and becomes pink.
5.Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
6.Lay down sauted carrots, zucchini, asparagus, spinach or kale, long strip cut tempeh or sauted mushrooms. To saute, cut each veggie in long thin strips ( don’t use inner parts of zucchini, only outer parts), fry each veggie seperately in the pan with a little bit soy sauce and oil until soften.
7.Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
8.Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
9.Brush the rolls with sesame oil and cut using a very sharp knife.
10.Top with vegan mayo, chili, fried onion and microgreens if desired.
#Ad for @lecreusetse 🇸🇪 Introducing NECTAR —A warm yellow with a hint of honey and traces of caramel 💛🧡🍁🌞
To celebrate the beginning of the most beautiful season, I cooked one of my favourite dishes: Savoykål dolmar fylld havre med lingon, gräddsås och kantareller 🍄, in my Le Creuset Nectar – the latest and prettiest addition to my new kitchen. ✨
Ingredients
500g savoy cabbage (outer bigger leaves)
3 dl oatmeal
3 dl water
1 dl olive oil
2 red onions
4 garlic cloves
3 tbsp mushroom flavoured soy sauce
To serve
Lingonberry jam
Sautéed chanterelle mushrooms
Vegan cream sauce
For the cream sauce
1 yellow onion grated
1 tbsp olive oil
1.5 dl plant based cream
1 tbsp mushroom soy sauce
Salt and pepper to taste
Instructions
1. Clean the cabbage, soak the leaves in boiling water for 10 minutes until they are slightly soft.
2. In a pan, sauté onions and garlic wit olive oil until caramelized. Then add the oatmeal, mushroom soy sauce and water, mix together.
3. Place the cabbage leave with the back side up on the cutting board. Place the oat filling in the center of cabbage leaves. Roll the cabbage, squeeze a little bit using your hands. Place in @lecreusetse pot. Repeat the process for the rest of cabbage leaves. Add some water and close the lid. Cook for 15-20 minutes until tender.
4. To make cream sauce, fry grated onion until nicely brown. Pour in plant based cream, add the mushroom soy sauce, oil and season with salt and pepper.
5. Sauté your mushrooms with a little bit oil and salt in the pan.
6. Serve your savoy cabbage dolmas with lingonberry jam, sautéed chanterelles and cream sauce. Enjoy!
In paid collaboration with @lecreusetse
B12 enriched macadamia cheese with probiotics from @helhetshalsa , maple baked plums, seaweed, pea sprouts, lemon powder, blackpepper. ✨
2 cups raw macadamia
1 tbsp garlic powder
2 tbsp nutritional yeast
1/2 cup water
2 tbsp lemon juice
2 probiotic capsules @helhetshalsa
1 vitamin B12 capsule @helhetshalsa
2 tbsp seaweed flakes
1/2 tsp pink himalayan salt
Place macadamias in a bowl, cover with water for 4-5 hours. Once soaked, drain thoroughly and add to food processor Add garlic, lemon juice, nutritional yeast, and sea salt and process until very creamy and smooth, scraping down sides as needed. Add the water a little at a time until a creamy consistency is reached.
Transfer mixture to a mixing bowl and add the probiotics and b12. Stir to combine with a wooden spoon.
Place a fine mesh strainer over a small or medium mixing bowl and lay down two layers of cheesecloth. gather the corners and gently twist the top to form the cheese into a ball.
Leave to set on the countertop at room temperature or dehydrator at 26 C for at least 24 hours, up to 48. The longer it sits, the firmer and tangier it will be.
Once the cheese has cultured enough for taste, transfer to the refrigerator to set for at least 6 hours to firm and chill. Coat with seaweed, lemon powder, blackpepper or whatever you want.
Enjoy on the top of your bread along with some seasonak fruits and greens.
Ingredients
1 cup cherry tomatoes
1 cup strawberries halved
1/2 bunch basil
1/2 cup pickled red onions
1/4 cup pickled black mustard
1/4 cup balsamic
Sunflower seed cheese shards ( recipe from our GOURMET RAW book) or roasted cubed old day bread of your preference.
Instructions
In a large bowl, mix the tomatoes and strawberries. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend. Arrange with pickled red onion, black mustard, sunflower seed shards and fresh basil, serve.
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.