Plantbased ‘ris a la mande’

The traditional christmas dessert in Denmark is ‘Ris a la mande’ – cold rice porridge with whipped cream and almonds. It may sound weird, but it does taste really really good, though it is heavy and may leave you with more than just a little stomach ache..

This is my first plantbased vegan christmas and surely I must have my own version of ‘ris a la mande’. This is a healthier and plantbased version, but it is still so rich and delicious in flavour.

If you like the traditional cherry sauce on top – feel free. I am not a big fan though, and I like to top it with fruit instead, especially pomegranate and persimmons are my favorit.. Mmmmm so good!!!

And don’t worry, if you didn’t get to taste it this christmas, it works perfectly as an every day dessert!!!!

 

Merry christmas to all of you  🙂  may it bring you all the love you could possibly wish for

 

Plantbased ‘ris a la mande’

  • 180 g porridge rice*
  • 1 L almond milk**
  • 2 dl water
  • a pinch of salt
  • 2 vanilla pods
  • 30 g blanched almonds
  • Sugar, if you like it sweeter
  • Topping: Cherry sauce, persimmons, pomegranate etc.

* If you cannot get porridge rice, you can just use sushi rice, or an other short-grain white rice

**Try to find one without added sugar, oil, thickener and other chemical additives

 

Bring porridge rice and water to a boil. Add the almond milk when it starts to thicken. Prepare the vanilla pods and put both vanilla and the pods in the porridge. Bring to a boil, and turn down the heat and leave it to simmer for 30-45 minutes, or until it is ready. Laave it to cool completely.

Meanwhile prepare the blanched almonds and chop them.  Add them to the porridge, remove the pods. If you prefer it sweeter, you can always add a little sugar og whatever sweetener you prefer.

 

Serve with your favorit topping and enjoy 🙂

 

 

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Plantebaseret ‘ris a la mande’

  • 180 g grødris
  • 1 L mandelmælk
  • 2 dl vand
  • En smule salt
  • 2 vaniljestænger
  • 30 g smuttede mandler
  • Topping: Kirsebærsovs, kakifrugt eller granatæblekerne

Bring grødris og vand i kog. Skrab vaniljen ud af vaniljestængerne og kom både korn og stænger i gryden. Tilsæt mandelmælken når det begynder at tyknes og bring det i kog. Skru ned for varmen og lad det småsimre 30-45 minutter til det er færdigt. Lad det afkøle.

Smut mandler og hak dem groft. Tilsæt dem den afkølede grød. Fjern vaniljestængerne og rør godt rundt. Smag til og tilsæt lidt sukker hvis grøden mangler sødme.

 

Server med din yndlings-topping! God fornøjelse og rigtig god jul 🙂

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Ratatouille with millet and roasted carrots

Danish recipe below.

You cannot say fall without saying beauty and comfort food in the same sentence. Somehow fall cought me by surprise this year, which one may argue is kind of funny since it is here every single year. At least up until now in my life nature has never missed out on one single fall. Still September was high blue sky and no jacket almost all month, and then suddenly from one day to the other the leaves were falling and I was looking for warmer clothes.

I already miss the sun, but fall has something so magical to it, and it absolutely spellbinds be with its dramatic change and beautiful colors.

With the change in season comes a change in diet – at least that makes sense to me. Eating more raw and cold during the hot months and more cooked and grounding food during fall and winter. So today I will bring you a nice nourishing warm dish – ratatouille.

This is without a doubt the best ratatouille I have had – and I can say that without bragging, since I didn’t come up with the recipe myself. Anyway, here it goes:

 

Ratatouille with millet and roasted carrots

2 persons

  • 1 eggplant
  • 2 zucchinis
  • 1 bell peber
  • 1 onion
  • 2 cloves garlic
  • 330 g tomato paste or canned tomatoes
  • 3/4 cup millet
  • 3 medium sized carrots
  • 1 extra clove garlic
  • Coconut oil for frying (or any oil you prefere)
  • Sea salt and freshly grounded pepper
  • Apple cider vinegar

Cut the eggplant in bites, sprinkle with salt and leave them in a sieve to drain off.

Cut the onion, bell peber and zucchinis in bites. Chop the garlic finely.

Heat the oil in a pan, add garlic and onion and sauté a couple of minutes. Shake the salt off the eggplant and dry a little. Add eggplant, bell peber and zucchini to the pan and fry it until golden, 4-5 minutes. Add the tomato sauce and leave it to simmer until it thickens and the vegetables are done.

Prepare the millet: 1 part millet and 2 part water. Add a little salt. Let it boil for around 10 minutes and let it set 5-10 minutes after.

Prepare the carrots: Cut them in thin slices. Chop 1 garlic finely. Heat a pan with some coconut oil, add the garlic and the carrots and roast undtil golden.

Now taste the ratatouille with salt, pepper and apple cider vinegar, you can also add a little olive oil, to deepen the taste. Add the cooked millet and serve in bowls with the roasted carrots on top.

 

Enjoy 🙂

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Ratatouille med hirse og ristede gulerødder

2 personer:

  • 1 aubergine
  • 2 squash
  • 1 rød peberfrugt
  • 1 løg
  • 2 fed hvidløg
  • 330 g tomatsauce/dÃ¥setomater
  • 1½ dl hirse
  • 3 medium gulerødder
  • 1 ekstra fed hvidløg
  • Kokosolie til stegning
  • Havsalt, friskkværnet peber og æblecidereddike

Skær auberginen i tern, drys med havsalt og kom den i en sigte til afdrypning.

Pil løget, hak det samt hvidløget fint. Skær squash og peberfrugt i tern.

Opvarm olie i en gryde, sautér løg og hvidløg et par minutter. Ryst saltet af auberginen og dub stykkerne tørre. Tilsæt squash, peberfrugt og aubergine til gryden og steg det let gyldent 4-5 minutter. Tilsæt tomatsaucen/dåsetomaterne og lad det småsimre over lav varme til det tykner og grøntsagerne er møre.

Tilbered hirsen: 1 del hirse til 2 dele vand. Tilsæt lidt salt og bring i kog. Kog 10 minutter under låg, lad det herefter trække 5-10 minutter.

Tilbered gulerødderne: Skær dem i tynde skiver og hak hvidløget fint. Opvarm lidt kokosolie på en pande og steg dem gyldne heri.

Tilsmag nu retten med salt, friskkværnet peber og æblecidereddike. Du kan også tilsætte lidt olivenolie, dette giver en lidt mere fyldig smag. Tilsæt hirsen, og server i dybe tallerkener toppet med de ristede gulerødder.

 

Hav en dejlig dag 🙂

Brownie with sweet potatos

Danish recipe below.

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This brownie will bring you pure happiness in every bite – it is rich in flavor, the texture is soooo delicious and it is completely without gluten, refined sugar and bad oils.. And NO, it does not taste like potatos – you can’t taste them. They just contribute to sweetness in a natural way. I have never baked with sweet potatos before, but it is definitely not the last time.

The brownie is not too sweet (this is how I prefere it), but if you want it sweeter you can always just add a little more sirup or dates before you bake it. Taste the dough and add whatever you need until you are satisfied..

I tested it on some normal – brownie – full of sugar – lover – friends, and it was approved 🙂

The recipe is inspired by deliciously Ella. Here it goes

 

Brownie with sweet potatos

  • 2 medium to large sweet potatos (600 g)
  • 2/3 cup ground almonds (80 g)
  • 1/3 cup chopped almonds
  • ½ cup buckwheat or brown rice flour (100 g)
  • 16 juicy fresh dates (without stones)
  • 4 tbsp cacao
  • 3 tsp agavesirup / maple sirup
  • pinch of salt

Preheat the oven to 180C. Peel the sveet potatos, cut them in chunks and steam them in a pot for about 20 minutes – or until they are really soft.

Blend them with the pitted dates – now taste it! This is the sweetest and creamiest mix, and I literally had to stop myself from eating it all with a spoon.

Mix the remaining ingredients, before you put in the sweet potato date combination. Stir well.

Put it into a baking tray and bake in the oven for about 20 minutes, or until you can pierce the cake with a fork bringing it out dry. Remove the tray and leave it to sit and cool for 10-20 minutes – trust me, it needs a little time to stick together!

Cut them into sizes of your choice, and enjoy 🙂

I have a big batch in my freezer right now – makes it an even easier little treat for you or if you have unexpected guests..

 

 

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Brownie med søde kartofler

  • 1-2 mellem til store søde kartofler (600 g)
  • 2/3 cup blendede mandler / mandelmel (80 g)
  • ½ cup boghvedemel / fuldkornsrismel (100 g)
  • 1/3 cup groft hakkede mandler
  • 16 smÃ¥ friske dadler uden sten
  • 4 spsk kakao
  • 3 spsk agavesirup / ahornssirup
  • En smule salt

Opvarm ovnen til 180 grader. Skræl de søde kartofler og skær dem i grove stykker. Damp dem i en gryde i ca. 20 minutter, eller til de er helt bløde.

Blend dem herefter med de udstenede dadler – og nu det vigtigste: SMAG pÃ¥ denne blanding. Jeg lover dig den sødeste, mest cremede kombination, jeg mÃ¥tte stoppe mig selv inden jeg bare fortsatte med en ske. Det ville der ikke være kommet meget kage ud af i sidste ende..

Bland de andre ingredienser grundigt, og mix det nu sammen med kartoffel-dadel blandingen. Rør godt rundt. Kom dejen i en bageform og bag den i ovnen ca. 20 minutter. Tjek med en gaffel om du kan stikke i den uden at der kommer dej med op – sÃ¥ er den færdig. Tag kagen ud af formen og lad den hvile og køle af 10-20 minutter, det er vigtigt at give den lidt tid til at sætte sig. Værs’go 🙂

Tip: Smag på dejen inden du bager den, hvis den ikke er sød nok kan tilsættes lidt flere dadler eller lidt mere sirup. Som den er nu er den rig og sød i smagen uden at være alt for sød, men det er sådan jeg selv foretrækker det. Måske er du anderledes 🙂

 

Den kan sagtens fryses, hvilket blot er endnu et plus..

 

Håber I alle nyder denne blæsende efterårs-lørdag

 

 

Green soup with coconut, sweet peas and fresh mint

Danish recipe below

 

Do you know these lazy days, where you don’t want to cook and you don’t want to go grocery shop and you still want something healthy to eat? I had one of those days the other day, I literally just took what I had in my kitchen, and it turned out to be a filling, green soup rich in taste. Really – like REALLY – delicious! I was surprised! And I am definitely making this again some day..

It could also be a perfect starter if you are having guests for dinner!

 

Here it goes:

 

Green soup with coconut, sweet peas and fresh mint

Plenty for 2

  • 350 g frozen sweet peas
  • 200 g frozen broccoli (or fresh)
  • 1 can drained butter beans
  • 1 can coconut milk
  • 10 g fresh ginger (or more to taste)
  • 1 handful fresh mint leaves (optional)
  • 1 spsk apple cider vinegar
  • Sea salt and freshly grounded pepper
  • Juice from ½ lemon
  • A little olive oil

Heat  peas, broccoli, butter beans, ginger, mint and coconut milk. Then blend it – I used my soup machine, but a pot and a blender will do it just fine. Taste with lemon juice, salt and pepper. Top with a little olive oil.

I had it one day with colorful veggie-spaghettie, the next day with rice, and the 3. day I used the rest as a cold dip for my sweet potato fries.. I am a big fan of multi-purpose food 🙂

 

 

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Grøn suppe med kokos, søde ærter og frisk mynte

Rigeligt til 2

  • 350 g frosne ærter
  • 200 g frossen broccoli (eller frisk)
  • 1 dÃ¥se butter beans
  • 1 dÃ¥se kokosmælk
  • 10 g frisk ingefær (eller mere hvis du foretrækker det)
  • 1 hÃ¥ndful friske mynteblade
  • Saften fra ½ citron
  • 1 spsk æblecidereddike
  • Havsalt og friskkværnet peber
  • En smule olivenolie

Opvarm ærter, bønner, broccoli, mynte, ingefær og kokosmælk. Blend det hele når grøntsagerne er møre (ca 5-10 min) (jeg brugte min geniale suppe-maskine, men en gryde og en stavblender vil virke akkurat lige så fint).

Smag til med citronsaft, salt og peber. Top portionerne med en smule olivenolie.

Jeg spiste det med farverige grøntsagsspaghetti den ene dag, ris den næste og som kold dip til søde-kartoffel-fritter den 3. Det var en hit!

 

Hav en skøn dag 🙂

 

 

Warm vegan vegetable stew

Danish recipe below

Even though we still have some warm and long late summer days here in Denmark, you feel a change in the weather. A subtle feeling preparing us for fall and winter. Maybe it is the late-summer-season berries or the ripe apples. Or the mornings getting a little cooler. I like this time of the year, just before everything changes and the colours of fall are explording all around us.

The chilly fall calls for sweaters and extra socks. It calls for indoor activities, hot chocolate and mommys pancakes.. It also calls for warmer food. The other day I made this easy, cheap vegetable stew full of taste. I made it with quinoa, but you can use rice, potatoes or even just a piece of bread instead.

 

 

Warm vegan vegetable stew

2 persons

Preparing: 10 minutes

Cooking: 45 minutes

  • 6 medium carrots
  • 3-4 celleries (also the leafs on top)
  • 1 zucchini
  • ½ broccoli
  • 1 small can of corn (choose those without added sugar)
  • 6 big tomatoes / 1 canned tomatos
  • 1 cup water (only half if you use canned tomatoes)
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp ground cilantro
  • 1 tsp cumin
  • 1 tsp dried herbs
  • 1 splash applecider vinegar
  • Sea salt
  • Freshly grounded pepper
  • ½ cup quinoa + 1 cup water
  • 1 avocado
  • 2 handful fresh spinach / salat
  • 1 handful of your favorit freshly chopped herbs
  • 1 handful cherry tomatoes
  • Sriracha sauce if you like it more spicy

IMG_6147

Cut all the vegetables in coarse chunks. Put the broccoli, tomatoes and zucchini aside.

Heat coconut oil in a saucepan, put in all the spices and stir a couple of minutes. Put in the celleries (with the tops) and carrots and leave a couple of minutes. Put in the tomatoes / canned tomatoes and the water and bring it to boil. Turn down the heat and leave for 30 minutes.

Prepare the quinoa: Rinse in cold water. Put quinoa and water in a pot with a little salt. Bring to a boil, then turn down heat and leave for approx 15 minutes, or until all water is gone. Set aside.

After the 30 minutes, add the broccoli, zucchini and canned corn and maybe some more water. Leave if for another 10 minutes.  Add a splash of apple cider vinegar, salt and pepper to your taste.

You can spice it up with a little bit of sriracha sauce if you prefere that.

Prepare the bowls with baby spinach, quinoa, vegetable stew, cherry tomatoes and half of a avocado and some freshle chopped herbs on top.. Enjoy

 

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Varm, vegansk grøntsagsret

2 personer

Forberedelse: 10 minutter

Tilberedning: 45 minutter

  • 6 medium gulerødder
  • 3-4 stængler bladselleri (ogsÃ¥ bladene pÃ¥ toppen)
  • 1 zucchini (squash)
  • ½ broccoli
  • 1 lille dÃ¥se majs (brug dem uden tilføjet sukker)
  • 6 tomater / 1 dÃ¥se flÃ¥ede tomater
  • 2-3 dl vand (mindre hvis du bruger dÃ¥setomater)
  • 1 tsk kokosolie
  • 1 tsk sennepsfrø
  • 1 tsk stødt koriander
  • 1 tsk knust spidskommen
  • 1 tsk tørrede krydderurter efter eget valg
  • En smule æblecidereddike
  • Havsalt + peber
  • 1 dl quinoa + 2 dl vand
  • 1 avocado
  • 2 hÃ¥ndfulde babyspinatblade / anden salat
  • 1 hÃ¥ndfuld af dine yndlingskrydderurter
  • 1 hÃ¥ndful cherrytomater
  • Srirachasauce hvis du vil have retten lidt stærkere

Skær alle grøntsagerne i grove mundrette bidder. Sæt broccoli, zucchini og tomater til side.

Opvarm en gryde med kokosolie. Kom alle krydderierne i og rør rundt et par minutter. Tilsæt selleri og gulerødder og lad det stå et par minutter. Tilsæt nu tomater og vand, eller de hakkede dåsetomater. Bring det hele i kog, skru herefter ned for varmen og lad det simre i 30 minutter.

Tilbered quinoaen: Skyl den grundigt under koldt vand. Kom quinoa og vand og lidt salt i en gryde og bring det i kog. Skru herefter ned for varmen og lad det småkoge ca 15 minutter, eller til alt vandet er væk. Stil det til side.

Efter 30 minutter tilsættes broccoli, zucchini og majs, samt evt lidt ekstra vand. Lad det koge yderligere 10 minutter. Smages til med æblecidereddike, salt og peber. Tilsæt sriracha hvis du vil have det lidt stærkere.

Tilbered skålene med friske spinatblade, quinoa, cherrytomater og grøntsagsretten. Kom ½ avocado samt friskhakkede krydderurter på toppen.

 

Velbekomme

Tumeric chai-latte

Danish recipe below

 

Tumeric – one of the most powerful immune booster and anti-inflammatory things you naturally can put into your body.

So many ways to bring more tumeric into your diet, but here comes a recipe for a delicious and simple tumeric chai-latte.

Turmeric-1

Tumeric chai-latte

1 person

  • 10 g fresh tumeric root IMG_6031
  • 10 g fresh ginger root
  • 1 tbsp whole cardamom
  • 1 tbsp whole cloves
  • 1-2 sticks of cinnamon
  • 1 vanilla pod
  • 1 tsp sweetener (raw honey, agave, coconutsugar or whatever you prefer)
  • a little bit of freshly grounded pepper (increases the absorption of the tumeric)
  • 1 cup plantmylk

First blend the plantmylk with the fresh tumeric and ginger. Put everything in a pot, except the sweetener.

Leave it some hours for the spices to give taste to the mylk. Sometimes I prepare it in the morning and leave it until evening for a nice warming evening tea-treat.

When ready, heat it slowly over low heat. Strain it and pour in the sweetener.

 

If you don’t have whole spices, or just realised that you want to try this beautiful goddess drink ASAP, just use grounded spices. But I would still strain it before I put in sweetener and drink it..

 

Enjoy

 

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Gurkemeje chai-latte

1 kop

  • 10 g frisk gurkemejerod
  • 10 g frisk ingefærrod
  • 1 tsk hele kardemommekapsler
  • 1 tsk hele nelliker
  • 1-2 hele kanelstænger
  • 1 vaniljestang
  • 2,5 dl plantemælk
  • 1 tsk sødning (rÃ¥ honning, agavesirup, kokospalmesukker eller hvad du nu bruger)
  • En smule frisk kværnet peber (øger optagelsen af gurkemeje)

Først blend plantemælken med gurkemejerod og ingefærrod. Kom det i en gryde sammen med alle krydderierne, på nær sødning. Lad det stå og trække nogle timer så krydderierne kan afgive smag til mælken. Jeg sætter det nogle gange over allerede om morgenen, så er det klar og fyldt med smag senere på dagen.

Opvarmes over svag varme, si krydderierne fra og rør sødning i.

 

Hvis du ikke har hele krydderier, eller hvis du bare finder ud af at du må og skal afprøve denne gudedrik ASAP, kan du selvfølgelig bare bruge stødte krydderier. Men jeg ville stadig si det inden jeg kommer sødning i..

 

God fornøjelse 🙂

Homemade granola

Danish recipe below

 

I almost always have a batch of homemade granola in my kitchen – I use it on top of nicecream, smoothie bowls, oats or fruit salad. Oh or on these banana babies 🙂

I know you can buy them cheap and delicious in the shops, but if you look at the ingredient list they are almost aways full of added refined sugar and vegetable oils of bad quality. But if you make it yourself you know exactly what is in there.

It is really easy, and if you make a big batch, you have for a long time. This recipe contains a lot of nuts and seeds, and it might seem both expensive and high in calories. But the flavour is good and rich, and you don’t need much, so it lasts for a looooong time.

I don’t use specific amounts when I make it, and really you can use whatever you have in your kitchen. Choose your favorite mix of nuts and seeds and try to experiement with different spices.

But here comes my favorite version of homemade granola. The amounts are only approximates.

 

IMG_5450

 

Homemade granola

  • 1 cup nuts (a mix of almonds and walnuts)
  • 1 cup seeds (a mix of sesame seeds, pumpkin seeds, sunflower seeds)
  • 4 cups oats (or buckwheat or rye or whatever you like)
  • ½ cup unsweetened coconutflakes (or coconut flour)
  • 1-2 cups dried fruits (I prefer raisins, mulberries and dried apple, but you can use a apricot, cranberries, figs etc.)
  • 3 tbsp sweetener (I use agave, but use whatever you prefere)
  • 3 tbsp coconut oil (or whater if you want it oil free)
  • 3 tsp spices (cinnamon, cardamom, vanilla, ginger)

 

Turn the oven on 200 degrees. Chop the nuts coarsely. Combine coconut oil and sweetener in a sauce pan and heat until the oil is melted. Stir in the spices.

Put nuts, seeds and oats (everything exept the dried fruits) in a big bowl. Pour the coconut oil and sweetener over and combine well. Spread everything out on a baking sheet. Bake in the oven until golden and crispy (20-25 minutes), stir around a couple of times so it doesn’t get burned.

Let it cool before you add the dried fruits. Store the granola in an airtight container

 

Enjoy 🙂

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Hjemmelavet mysli

  • 1 cup nødder (min favoritkombination er mandler og valnødder)
  • 1 cup kerner/frø (jeg bruger solsikkefrø, græskarkerner og sesamfrø)
  • 4 cups grovvalsede havregryn (eller boghvedeflakes eller ruggryn eller hvad du nu har)
  • ½ cup usødede kokosflager
  • 3 spsk sødning (jeg bruger agavesirup, men du kan bruge din favorit)
  • 3 spsk kokosolie (eller vand hvis du ønsker den oliefri)
  • 3 tsk krydderier (kanel, kardemomme, vanilje, ingefær)
  • 1-2 cups tørret frugt (mine yndlings er rosiner, multebær og tørret æble. Men abrikoser, figner, dadler og tranebær fungerer ogsÃ¥)

Tænd ovnen på 200 grader.

Hak nødderne groft. Kom kokosolie og sødning i en lille gryde og opvarm det til olien er smeltet. Kom krydderierne i her.

Bland nødder, frø, gryn og kokos i en stor skål (alt på nær det tørrede frugt). Hæld kokosolie-blandingen over og rør godt rundt. Fordel blandingen på en bageplade og bag den i ovnen til det er gyldent og sprødt (20-25 minutter). Rør rundt et par gange undervejs så det ikke brænder på.

Lad det køle af inden du blander de tørre frugter i. Opbevares i lufttæt beholder.