Category Archives: Mains & Sides

Indian summer thubmnail

Indian Summer Veggie Pot

 photo Indiansummer3_zpsc6341aa0.jpg

As promised yesterday, here’s a recipe for a hearty salad with seasonal produce. It’s filled with a range of good seasonal vegetables and solid protein sources from the chickpeas. Combined with crunchy corn from the cob, tiny tasty carrots, sweet yellow Chioggia beets and yellow cauliflower this makes for a pretty awesome dish.

 photo indiansummer4_zps02f46ad4.jpg

All you need for 2 servings…
1 can or organic chickpeas
1 small or medium head of yellow cauliflower
The corns from one big corn cob
4 small carrots
2 yellow Chioggia beets
2 tablespoons of coconut oil
1 heaping teaspoon of cumin
Salt and pepper to taste
2 tablespoons of a really good olive oil

 photo Indiansummerbowl_zps56a58f1f.jpg

This is how you make Indian Summer Veggie Pot
Start by dicing all the vegetables – corn aside – in small tasteful pieces. Carefully use a sharp knife to release the corn from the cob. You don’t need to cook the cob first as you will do this together with all the other ingredients. In a big pan or pot melt the coconut oil and stir in the beets, carrots and chickpeas and cook for 3 minutes. Then pour in the cauliflower and cook for another 3-5 minutes. Then add the corn to the pot and cook for another 3 minutes. Add the cumin, and salt and pepper to taste. Try tasting the dish – it should be cooked but still have crunchiness from most of the veggies. If this is the case, then remove the pot from the heat and drizzle in the olive oil and stir. And voila, you have a hearty veggie dish that goes amazing just by itself but also with fish (and especially salmon).

 photo Indiansummerbowl2_zps18d84b16.jpg

pizza crust thumbnail

Vegan Sweet Potato Pizza Crust

 photo veganpizzacrust4_zps40dab0d8.jpg

OMG! I made a vegan pizza. And OMG! My boyfriend actually liked it! Ha ha, no.. All kidding aside, this succeeded. Don,t be fooled. It’s not a white flour, typo 00, delicious italian crust. This is whole-foods based, made on a sweet potato and chickpeas mash. And it taste really good. The crust becomes quite crunchy on the edges and soft in the middle. And please, don’t do the same mistake I always do; pouring way too much filling on the pizza crust. If you do that, the crust will just soak it all up and not bake as well. Another small tip; bake this on a baking rack rather than a baking tray. Enough talking, let’s get going so you can try out this recipe yourself.

 photo veganpizzacrust2_zps3011b31c.jpg

All you need for three medium sized pizza’s…

Crust:
550 grams of peeled sweet potato
1 can of drained chickpeas
1 tablespoon of coconut oil
4 tablespoons of olive oil
1/2 cup of almond milk
3 teaspoons of salt
2 teaspoons of xanthan gum
2 cups of gluten-free flour

Topping:
I made a cheese cashew sauce of 1/2 cup of cashews, 2 tablespoons of nutritional yeast, pinch of salt, and a clove of garlic and blended it with water until it was thick and creamy. Then poured it over the pizza crusts and topped up with 1.) ham, broccoli, red onions and fresh rosemary and basil, and 2.) fresh spinach, mushroom and asparagus, drizzled with some olive oil – not too much though, remember, we don’t want to get the stuffing too wet and soggy. Just remember to add some more salt and seasoning if you only are using nice veggies as topping.

This is how it’s done…
Boil the sweet potatoes until they are ready to be mashed. It will take around 20 minutes. Drain the hot water from the potatoes. Rinse the chickpeas, so all the liquid from the can has been removed. Use a blender to mash both potatoes and chickpeas togehter. Add the coconut oil and olive oil alongside the almond milk and salt. Combine it all before you add the xanthan gum and finally the flour. You want to end up with a smooth dough.

 photo veganpizzacrust_zpse03f0164.jpg

Divide the dough into 3 parts and start rolling it thin between two sheets of baking paper. Roll it as thin as you can between the two sheets. Turn the piece of baking paper you have used on top when you rolled the dough and brush the sheet with a bit of olive oil. Then turn it so the oil covered side of the paper is facing down on top of the dough. Turn the thin dough so the paper that is covered in oil facing down on the top of the dough now is under the dough and will be the baking paper used under the pizza during baking. Pre-bake for 10 minutes on a baking rack at 200 degrees celcius.

 photo veganpizzacrust3_zps85d9abad.jpg

Once pre-baked, take the pizza crust out of the oven and apply the cashew sauce and your favorite topping. Bake for 20 more minutes until the outer crust is hard and crunchy and the topping baked. Voila, done!

Thai Pea side1

The 10 minute Thai Pea Side Dish

 photo ThaiPeaside1_zps60d35f15.jpg

 photo thaipeaside2_zpsf3e03dbe.jpg

Sides are underestimated. I always enjoy a good side dish at a restaurant, and I dont think a mains should go without one. So without further ado, I present to you the Perfect Thai Pea side dish. This is both sweet and sour given the combination of fresh ginger, lime juice and coconut oil, and the leftover juice on the pan is purely finger-licking!

For 1 serving you will need:
2 cups of snow peas
1 cup of chopped up sweet red peppers
1 heaping tablespoon coconut oil
1-2 tablespoons lime juice
1 inch of grated fresh ginger
1 tablespoon cashew nuts
2 tablespoons of chopped chive and basil
Optional: 1/2 avocado

This is how you do it:
Melt the coconut in a frying pan and add the peas. Cook them for 2 minutes, then add the chopped red pepper along with the ginger, herbs and cashew nuts. Fry for another 2 minutes, then add the lime juice and stir thoroughly. Transfer immediately to a serving plate to make sure the veggies still have a little bite in them. Serve right away. If you LOVE avocados like myself, add half an advocado to the dish.

squash pie thumbnail

Delicious Crust-Free Courgette Pie

 photo squashpie3_zps0308c660.jpg

 photo squashpie2_zps8ce4779c.jpg

 photo Squashpie1_zps8512d43c.jpg

If you are a Dane like myself and from the 80’s, you will recognize this pie. This pie is fantastic and was a solid component in my childhood. Toasted rye bread (no, not the kind of rye bread you call rye bread. This is real rye bread) all buttered up, before topped up with a slice of this pie, piping hot. Pure heaven. But the recipe we use in my family is neither without gluten, meat or dairy, which is why I set out to create a version suitable for this blog.

On a “plot”-note, courgettes are a true summer crop. This is a crop that can be enjoyed early in the season and a plant that just gives on giving. Pluck the courgettes early when they are about the size of a hand, this way you force the plant to deliver even more delicious courgettes for your pantry.

For 4 persons you will need…
1 big grated onion
400 grams of grated zucchini
100 grams of gluten free flour
1 teaspoon baking powder
½ teaspoon salt
1 pinch of pepper
5 eggs
1/2 cup oil
2 heaping tablespoons of nutritional yeast

This is how you make it…
Whisk the eggs together. Add the nutritional yeast and whisk thoroughly. Add all of the remaining ingredients and stir even more thoroughly. Pour in a round container suitable for the oven. Bake at 175-180 degrees Celsius in 40-45 minutes. Keep an eye on the pie. If the crust seems to blacken, cover the pie with aluminum foil for the remainder of the baking time.

veggie and cheese_thumbnail

Veggies in Lemon Cashew Sauce

 photo veggieandcheese_1_zps8bbdeae3.jpg

 photo Veggieandcashewcheese_2_zps1205d024.jpg

 photo Veggieandcashewcheese_3_zps5e3fced0.jpg

Last year I completed 3 weeks of Dr. Junger’s Clean Program (If you haven’t done so, I can only recommend that you try it out). After completing the program I discovered the Clean blog. Bookmark it, bookmark it now! It’s a fantastic source of healthy clean eating. The Cashew “Cheese” sauce in one of the recipes – The Mushroom Lasagna – is to die for! Also, a slightly amended version of this is the foundation for this recipe and what makes the combination of delicious veggies strike a comforting cord. Who does not like comfort food, show of hands? Nope, didn’t think so…

For 2 people as a mains, or 3 people as a side dish – All you need is…
½ of a butternut squash, about 2 cups when it has been cut in small squared pieces
2 dark mushrooms, or mushrooms of your own choice
1 handful of fresh spinach leaves
1 head of broccoli, about 2 cups when the stem is removed and is plucked into sizable bouquets
2 teaspoons of coconut oil
1 tablespoon of olive oil

For the cashew cheese sauce (adapted from the Clean Program’s delicious Mushroom Lasagna and an all-time favourite):
Between 1-1 ½ cups of raw cashews
Between 1-1 ½ cups of water
The juice from 1-2 small lemons (how much do you like lemons? A lot? Then definitely 2!)
2 teaspoons of salt
1 glove of garlic
1 heaping tablespoon of nutritional yeast
Feel free to add your favorite fresh herbs in here.

Here’s what you do…
Peel off the skin of the squash and scoop out the threads and seeds. Chop the remaining meet in fine little dices. Chop the broccoli in sizable bouquets. Slice the mushrooms in fine slices.

In a medium sized baking dish lay out the mushrooms, then add the spinach leaves. On top of this add the broccoli bouquets, and finally the diced butternut squash. Place the 2 teaspoons of coconut oil on top and drizzle with the olive oil. Put away until you have the cheese sauce ready.

In a blender blend together all the ingredients for the sauce. Take out your baking dish and pour the sauce over the vegetables. Cook for 30 minutes in the oven at 200 degrees Celsius.