Sprouted Fig (The Smoothie Lover)
September 20, 2015
.

Healthy brownies! Super delicious, vegan, paleo, grain free blender fudge brownies sweetened with dates. What more could you ask for?

Sunde brownies! Super lækre, veganske, korn frie, gluten frie brownies lavet i en blender og sødet med dadler. Hvad mere kan man ønske sig?

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

I know I’ve posted quite a lot of vegan stuff lately. Just as a disclaimer: I am not vegan (; I just feel so good when making something vegan. Lately I’ve been reading a lot about animal welfare and I really like the idea of veganism. Because gosh, most of the animals out there have horrible, horrible lives. I do however not plan on going completely vegan. But I definitely like to cut down on animal products – especially if the outcome is just as delicious and healthy as these lovely brownies.

Jeg har vikrlieg fået lavet en masse veganske retter på det sidste – bare lige for at få det på den sikre side: jeg er ikke veganer. Men jeg får det enormt godt med mig selv, når jeg laver noget vegansk. Det sidste stykke tid har jeg læst en masse om dyrevelfærd, og jeg snakkede med nogen veganere på Israel turen, og ej, hvor har dyrene bare ikke sjovt liv. Jeg bliver nok ikke veganer lige foreløbig, men skærer ned på animalske produkter – og det er så skønt, når det så endda smager godt og er super sundt, som disse brownies.

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

There isn’t much to say about the brownies other than they are aaaaaaamazing. So instead I thought I’d finally write a little about what I am doing now. You know having graduated high school, but not going to uni right away…

So if you just came for the brownies, please feel free to scroll to the bottom (;

I’ll try and do this short

 

The weird Danes

So no, I am not being unambitious and lazy taking a gap year. It is a very common thing to do in Denmark. I think maybe one in ten people go right to university – the rest take a year or two (or three) off. But what do we young Danes do for an entire year? Don’t worry – we don’t just sleep and watch Netflix (lol, I never watch Netflix, but whatever) (okay, maybe some do – but that’s like a veeeery small part).

Most people start out by getting their first “proper” full time job and experience the labour market. And there are so many different weird things to do – salesman, piccolo, archivist, sports coach, retail manager, runners, flower delivery boy etc. etc. And you learn so much from your first job – I speak from experience already.

And then comes the “real” fun – and there are so many things to chose from

Taking a language course in another country, moving to another country for a short amount of time, going packpacking the most amazing places, doing charity work in third world countries… And mine: going to a folk high school

 

What about me?

Right now I work as a substitute teacher at my own elementary- and middle school – and I love it! I love teaching and I love working with children. The other substitute teachers and teachers are amazing and so are the children. I’ve only been working for one month and a half and I already feel like I’ve learned so much. Admittedly, I am insanely tired when I get home – but it’s the good kind of tired (:

Not having any homework means I’ve got some more spare time – so I’ve started playing the piano again. And I plan on starting doing pilates. Oh, and I help two girls with math – yay!

 

The near future and folk high schools

Originally I planned on going to what we call a folk high school from January to June next year. But I love my job so much I’ve started to think of doing it later on.

But I am definitely going to a folk high school at some point. So what is this weird thing? Well, at folk high school is a very Danish thing. You don’t have it anywhere else and they are very hard to explain, because they are such a deep part of our culture, but I’ll try :)

– It is basically a kind of boarding school where you go for half a year.

– They are all situated in the countryside, because the purpose of the schools is to be there and not anywhere else.

– You take sports- and/or creative subjects (daaaaaaancing for half a year – woohoo!) and also some general subjects where you learn about the world (mandatory).

– You get to live together with around 60 other people your age, which 1) teaches you to live together with a lot of other people, and 2) hopefully give you some new friends

Anyway, the time a folk high school is said to be the time of your life (if you like to live together with other people, that is) and I can’t wait. I’ve been dreaming of going for the past 4 years.

Maybe I’ll take some time travelling too… We’ll see.

 

The future

Well, I’ve got no idea. Or actually I’ve got too many ideas. But I will definitely go to uni – most likely University of Copenhagen. But if I’ll study landscape architecture, biology, neuroscience or something completely different I still don’t know. But it’s another thing I will have to figure out during my gap yeat.

Der er ikke så meget at sige om de her brownies, andet end de er fantastiske. Så i stedet vil jeg lige give en kort update på hvad jeg går og laver – i mit sabbatår. 

Lige nu er jeg lærevikar på min gamle hovedskole, og det er jeg ubeskriveligt glad for. Det er virkelig sjovt og lærerrigt og alle – både lærere, vikarer og elever – er så søde. Planen er at jeg skal på højskole på et tidspunkt – men hvornår ved jeg ikke helt endnu, for jeg er blevet lidt forelsket i mit skønne job. Men på højskole, det skal jeg! Jeg har villet på højskole lige siden 9. (hvor jeg ikke fik lov at tage på efterskole), så NU er tiden. Og jep, der skal danses!

Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies Healthy brownies! Super delicious, vegan, paleo, grain free, date sweetened blender fudge brownies

Aaaand, back to the brownies – enjoy!

Oh, and I topped them off with my raw vegan hot fudge sauce (which I am addicted to, no shame)

Vegan date sweetened fudge brownies

Ingredients

  • 1/2 cup soft dates (eventually soaked 1 hour)
  • 1 tbsp. chia seeds
  • 2 tbsp. water
  • 1/4 cup coconut oil, melted (or other taste neutral oil)
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup + 2 tbsp. cocoa powder
  • 2 tbsp. buckwheat flour (or other gluten free flour)
  • 1 tsp. baking powder

Instructions

  1. Preheat oven to 180°C / 360°F
  2. Place chia seeds and water in a small bowl or glass and let sit for 10-15 minutes to turn into a gel.
  3. Now place dates, chia-water-mixture, melted coconut oil and apple sauce in a blender and been until completely smooth. Add in the cocoa powder, flour and baking powder and blend to combine.
  4. Pour into a baking safe dish and bake for approx. 20 minutes - the cake should be fudge but not under-baked.
  5. Let cool before serving. TIP! The cake is even better left over night in the fridge. Yumm...
http://sproutedfig.com/vegan-date-sweetened-fudge-brownies-the-future/

September 6, 2015

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Sund, rå, mørk og lækker chokolade tahin sauce. Perfekt itl grød, banan-is og desserter. 

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Sorry for the tahini spamming. Both here on the blog and on Instagram.

The thing is that I’ve been obsessed with tahini ever since I came home from Israel. That stuff is just so insanely delicious, healthy and not least versatile. Caramels, dressings, desserts, cookies, on toast, as topping… The possibilities are endless. Seriously. You wait. In a couple of weeks I will probably be making tahini soup or ice cream (hey, the latter doesn’t sound really bad come to think of it…) Okay, I promise to stop before I get any more good insane ideas.

Jeg beklager overfloden af tahin billeder for tiden. Både her på bloggen og på Instagram

Men jeg kan bare ikke gøre for det. Lige siden jeg kom hjem fra Israel har jeg været besat af tahin. Den lækre sesamsmør er bare så skøn og kan bruges til alt. Virkelig. Tænk karameller, dressinger, desserter, cookies, på toast, ren som topping. Anything. Bare vent, om lidt danser jeg sikkert rundt i køkkenet i fuld sving med at lave tahin suppe eller tahin is (hey, den sidste er faktisk ikke så dum igen…). Okay, jeg stopper, før jeg får flere gode skøre ideer.

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

Well, this sauce… Oh my! I am not joking when I say it is one of the best chocolate sauces I’ve ever had. Dark, dark, creamy, flavorful, luscious, not-too-sweet chocolate sauce. Which actually tastes like chocolate – not that sugar-y stuff you used to get as a child for ice cream desserts, that didn’t even taste like chocolate, but more like cocoa flavoured sugar sauce. No, this is the real deal. With less sweetener, which leaves plenty of space for the cocoa to shine through.

Okay, så den her sauce er så noget af det bedste, jeg nogensinde har smagt. No joke. Mørk, mørk, mørk, cremet, fuld af smag, lækker, ikke-for-sød chokolade sauce. Som endda smager af chokolade – ikke som den sukker sirup med et snært af kakao, jeg fik som barn, der ikke engang smagte af chokolade. Nej det her er the real deal med mindre sukker, så chokoladen får lov at dominere i en fantastisk saucedrøm. Jatak!

Healthy, raw, vegan hot fudge sauce. So dark, delicious and luscious.  The healthiest chocolate sauce you'll ever make.

This recipe is a result of the combination of two of my biggest obsessions: tahini and getting creative in the breakfast kitchen with all kinds of different nana-ice creams and oatmeal combinations with 700 different kinds of toppings. So use it to top off oatmeal, yoghurt of choice, nice cream, smoothies and desserts.

Or eat it by the spoon like I do. 

Denne opskrift er resultatet af en kombination af to af mine største besættelser: tahin og så det at gå helt krea-amok i morgenmadskøkkenet med oceaner af banan-is og grødkreationer og 700 forskellige slags toppings. Muuuuums. Så brug saucen som topping til grød, yoghurt, banan-is, smoothies eller desserter. 

Eller spis det med ske, som jeg gør. 

Raw Hot Fudge Sauce

Healthy, dark chocolate tahini sauce. Perfect for topping off oatmeal, nana-ice cream or desserts.

Ingredients

  • 1/2 cup tahini
  • 3 tbsp. raw cocoa powder (you can use non-raw)
  • 2 tbsp. raw honey*
  • 1/2 cup water, approximately

Instructions

  1. In a jar, mix togehter tahin, cocoa powder and honey. Add in water as needed.
  2. Store in a jar in the fridge for a week (but it won't last that long - I promise)

Notes

* Sub agave for vegan version

http://sproutedfig.com/raw-vegan-hot-fudge-sauce/

August 30, 2015

Halva recipe – tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

Halva opskrift – tahin karameller der smager ligesom flødekarameller. Sunde og uden raffineret sukker.  

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

I am the kind of person who brings back food as souvenirs from vacations (as all of you who follow me on Instagram knows). There is just something special about buying authentic, local foods right from the manufacturer in some small shop or booth and bringing it home in your own suitcase all by yourself. No big containers and mass import. It makes me oddly happy.

In Israel I was lucky enough to get to visit a small, family-owned, 200-year-old halva and tahini factory. It was so nice to see such an old factory with all the old machines and hear about the old methods for roasting sesame seeds.

Aaaaand I had to buy a big jar of tahini and a huge chunk of halva.

Jeg er en af de der skøre mennesker, der tager mad hjem som souvenirs fra ferier. Der er bare et eller andet over at købe noget lækkert, lokalt mad direkte fra producenten og selv tage det med hjem i kufferten – helt uden om masseproduktion og store containerskibe.

I Israel var jeg så heldig at få lov at besøge en 200 år gammel tahin og halva fabrik, hvor de producerede tahin, som de gjorde for 200 år siden – på det helt samme maskiner!

Og ja, selvfølgelig skulle der en båtte tahin og et stort stykke halva med hjem, det skulle der da.

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

So, what is halva? The quick answer is “my new favourite sweet”.

Halva is a kind of tahini fudge which they serve everywhere in Israel. I fell in love at the first bite. It tastes like tahini and have the loveliest consistency on earth. And it’s not even that bad for you. Can you imagine?

Halva is made from nothing but tahini and honey. That’s it. Full of healthy fats from the sesame butter and made completely without refined sugar. Uhm, yes please!! Okay so halva might not exactly be good for you considered the big amount of honey. But then again – you only need a bite or two. And it is certainly better than usual fudge and caramels.

Så, hvad er halva? Mit nye yndlingsslik.

Halva er en form for tahin karameller, som de serverer alle steder i Israel. Det smager som tahin og honning og har den lækreste konsistens. Og så er det endda ikke så usundt, som man skulle tro. Halva er nemlig lavet af tahin og honning. That’s it. Stopfyldt med sundt fedt fra sesam smøret og helt uden rafineret sukker. Jatak! Okay, der er indrømmet ret meget sukker i pga. honinnegn, men så igen – det er bedre end så meget andet.

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

Coming home I had to make my own halva. (Un)fortunately it didn’t turn out exactly like the one I had in Israel. But I decided to share the recipe anyway, because guess what? It tastes exactly like good old cream caramels (with a hint of sesame, but who’s complaining here?) – you know, those made with butter, heavy cream and sugar. It must be magic! Really.

So here it is. Enjoy a piece of sticky, sweet caramel – all natural!

Da jeg kom hjem blev jeg simpelthen nødt til at prøve at lave halva selv. (U)heldigvis blev det ikke præcis som det, jeg fik i Israel. Men opskriften skulle alligevel på bloggen, for der skete noget magisk… Resultatet smager nemlig fuldstændig som gode gammeldags flødekarameller (med et hint af tahin, men jeg klager ikke) – du ved, de gode gamle klistrede lysebrune (lækre) karameller lavet med smør, fløde og sukker. Hvis det ikke er magi, ved jeg ikke hvad det er.

Så værsgo’ og nyd et lækkert stykke klistret karamel – helt naturligt!

Tahini Fudge aka. Faux Halva

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 20 pieces

Ingredients

  • ½ cup honey
  • ½ cup tahini
  • Eventually ad-ins: pistachios, almonds, cranberries…

Instructions

  1. In a small pot heat up the honey ‘till it reach the “soft-ball” state (118°C / 235°F). Meanwhile heat the tahini slightly in another bowl. Once the honey is hot, add in the warmed tahini and stir very well.
  2. Eventually add in nuts or dried fruits.
  3. Pour into a small dish covered with baking paper and refrigerate for 1 at least 1 hour before cutting into smaller squares.
  4. Store in an airtight container in the fridge.
http://sproutedfig.com/tahini-fudge-aka-faux-halva/

August 8, 2015

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Bønnespaghetti med spinat, hvidløg og parmesan. Super let, low carb og glutenfri. 

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

There is something beautiful about words. There is nothing cooler than to be able to express yourself through written worlds. To write beautiful novels. To master language. Authors are my heroes and I am in awe of poets. I love symbolism, oxymorons and anagrams. The best treasures are well-written books.

I love creative writing.

And I suck at it.

My deepest desire is to one day be good at writing (which is also why I started to write in Danish too). I’ve wracked my brain for some clever or witty thing to say for the past hour – but my dear brain runs around by itself in some imaginary universe, whistling happy songs and only managed to pull itself together long enough to say:

Tralalaa, oh, “garlicky” is a nice word, yes indeed it is…

*Sigh*, we’ll go with that for now -.-

——————————————————————————————————————

Ord er noget af det smukkeste, der findes. Noget af det sejeste i verden er at kunne udtrykke sig selv på skrift. At kunne skrive smukke romaner. And have sproget i sin hule hånd. At kunne lege med det. Kaste rundt med ordene. Skabe billeder, symboler, oxymoroner, anagrammer… Forfattere er mine hverdagshelte og jeg beundrer, ja nærmest tilbeder, digtere. Der findes ingen skat større end en velskrevet bog.

Jeg elsker creative writing.

Og jeg stinker til det.

Min helt store drøm er en dag at kunne skrive smukke tekster fulde af billeder og liv (hvilket også er derfor jeg startede med at skrive dansk). Den sidste time har min hjerne slået flikflak for at finde noget klogt, sjovt eller skørt at skrive. Men min søde hjerne render rundt i sit eget univers og fløjter glade sange for sig selv og havde kun lige selvbeherskelse nok til at kigge på denne post en brøkdel af et sekund og sige

Tralalalaaa, hey ”garlicky” er for resten et ret så sjovt ord, ja det er det…

Så ja, ”garlicky” er et sjovt ord -.-

Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0992Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0951

DSC_0622

I’ve naved it Lockhart^^

Also, here are some more pics from Sicily.

Other words I find utterly nice:

– Turmoil (seriously, say that to yourself nice and slowly a couple of times…)

– Algae

– Peasant

– Overalls

– Tendency

——————————————————————————————————————-

Og her er lidt flere billeder fra Sicilien.

Andre underligt sjove ord:

– Turmoil (nej seriøst, smag lige på ordet – det er skønt)

– Algae

– Peasant

– Overalls

– Tendency

Bean pasta with garlicky spinach and parmesan. No carb, gluten free e Bean pasta with garlicky spinach and parmesan. No carb, gluten free

And now – PASTA! I found a bag of bean pasta at the local supermarket – and it’s my new favourite thing! Seriously that stuff is amazing. I threw something together and ended up with an amazing dish. Super simple, extremely fast and utterly delicious.

Comfort in a bowl.

Enjoy!

———————————————————————————————————————

Og nu – PASTA! Jeg købte den skønneste pakke bønne-pasta fra à la eco i Kvickly den anden dag – og bønne pasta er hermed min nye favoritting! Jeg smed lidt hvidløg og noget grønt på en pande og voila – en ny aftensmads favorit.

Super simpel, dejligt hurtigt og smadder lækker.

Værsgo!

Bean Pasta w/ Garlicky Greens

Yield: Serves 4

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Ingredients

  • 3 cloves garlic
  • 1 scallion
  • 1 tbsp. ghee or coconut oil
  • 1 big package of spinach
  • 1 package (g.) been pasta (or any other pasta of chioce)
  • Chunk (50 g.) parmesan cheese
  • 1 tbsp. olive oil
  • Salt and pepper

Instructions

  1. Mince the garlic and scallion.
  2. Melt the ghee or oil in a big sauce pan and fry the garlic and scallion on it for 5 minutes. Add on the spinach and fry until it collapses.
  3. Meanwhile cook the pasta according to the package instructions. I cooked mine two minutes less that what the package said, because I like them al dente – especially in this recipe.
  4. Grate the parmesan cheese on a mandolin making flakes of parmesan.
  5. Just before serving, throw the pasta unto the saucepan and toss to combine. Pour over the olive oil and season with salt and pepper.
  6. Transfer to a bowl and add on parmesan cheese.
http://sproutedfig.com/bean-pasta-w-garlicky-greens/

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

June 16, 2015

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Lækker vegansk, fedtfattig, grøntsags-spækket pesto med rødbeder og mandler

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

It’s funny how sometimes the recipes you create on a whim become the best. The ones where you just throw something together completely randomly without the slightest intention of ever making it again, let alone sharing it. Admittedly, it happens rather seldom to me. I walk around daydreaming about food – when I am running, biking, reading, trying to sleep… I usually create the recipes in my mind, taste-test it with my imaginary taste buds and style it in my inner photo studio – and then I make it in real life. Hey, don’t judge – food is my hobby. So the “hey how did that delicious thing come to life unexpectedly?” doesn’t really happen that often to me.

But when it does it’s seriously awesome – like this beetroot pesto.

—————————————————————————————————————-

Det er sjovt, hvordan de opskrifter, du ryster ud af ærmet, nogen gange bliver de bedste af alle. Dem hvor du bare smider noget sammen uden den mindste intention om nogensinde at lave dem igen – og da slet ikke dele dem med andre. For mig sker dette ret så sjældent. For min hjerne kredser altid om opskrifter – jeg dagdrømmer om mad når jeg løber, cykler, skal sove, læser… Jeg skaber nye opskrifter i mit hoved, smager på dem med mine illusoriske smagsløg og styler maden i mit imaginære fotostudie. Så følelsen af ”hey, hvordan blev den opskrift lige til” sker desværre ret sjældent.

Men når den går er det fantastisk – som denne skønne rødbedepesto.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

The other night I wanted to bring one of my imaginary recipes into the world – pea falafels. Well, the real world doesn’t always resemble my imagination. The falafels were edible yes, but not at all close to what I’d expected, let alone blog-able. But the random “let’s throw something together, oh look, I’ve got beets”-pesto, on the other hand, turned out absolutely fantastic.

Seriously, this is my new favourite thing. I’ve made a big batch thrice since, and eaten it on everything – on sour dough, in salads, in sandwiches, as a side for veggie-balls, on ice ream (okay, kidding), on this grain free loaf of bread, by the spoon… yup, it’s that good.

—————————————————————————————————————

Forleden aften havde jeg netop sat mig for at føre en af mine imaginære opskrifter i verden – ærte-falafler. Well, den virkelige verden er ikke altid, som min imaginære gerne vil have, den er. Falaflerne var spiselige og da også lækre – men slet ikke som jeg havde forestillet mig dem (og hlet uden blog-potentiale desværre). Men den komplet tilfældige ”jeg smider noget sammen, hey se, jeg har rødbeder”-pesto på den anden side… Simpelthen fantastisk!

Det er seriøst min nye yndlingsting det her! Jeg har lavet en stor portion tre gange siden og har spist den til alt – på surdejsbrød, i salater, i sandwicher, ved siden af grøntsagsdeller, på is (okay, nej), på dette paleo brød, med ske… Jep, så lækker er den.

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Do yourself a favour and try it – it’s so damn delicious and insanely simple.

Gør dig selv en tjeneste og prøv den – den er virkelig lækker og utrolig simpel

Beet Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: One big jar // 1½ cup

Delicious vegan, low fat and veggie-packed pesto made with beets and almonds

Ingredients

  • 450 g. beets (two big beets)
  • 80 g. (½ cup) almonds
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • ½ tsp. coarse salt (give and take)

Instructions

  1. Peel the beets and cut them into smaller chunks. Place in a pot and cover with water. Bring the water to a boil and let the beets simmer until al dente (time depends on how big the pieces are).
  2. Drain and place the beets in a food processor/ blender. Add in the almonds, olive oil and balsamic vinegar and blend until smooth. Season with salt.
  3. Store in an airtight jar in the fridge for up to a week.
http://sproutedfig.com/beet-pesto/

April 30, 2015

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

So I am back home again after five amazing days in lovely Tuscany. I’ve been to Italy quite a lot of times before (my family and I holds an inexplicable love for Italy) and I simply love that country. The nature’s stunning, the people nice, the language beautiful and don’t even get me started on the food (pizza, gelato, ravioli… Mmm…). The nice thing is that the Italians value good food highly so almost no matter what restaurant you choose, you can be sure to get something of good quality.

———————————————————————————————————————-

Så sidder jeg hjemme igen efter fem fantastiske dage i Toscana. Jeg har efterhånden været i Italien en del gange (min familie og jeg nærer en vis forkærlighed for Norditalien) og jeg elsker simpelthen det land. Naturen er så smuk, folket søde, sproget flot og maden i særklasse – gourmet pizzaer, italiensk is, ravioli… mums… Italienerne går nemlig meget op i mad, og ligegyldig hvor man går hen kan man være sikker på at få mad af god kvalitet. Jeg er fan!

Castiglione della Pescaia

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Tuscany is dotted with old medieval towns. They are all build in stone and are perched on the top of the hills which makes them delightfully imperfect. So cute!

We stayed in one of these lovely cities, Castiglione della Pescaia. This city is mostly used by Italians for when they go on holiday or weekend. So the first three days (Wednesday, Thursday and Friday) it felt like we had the whole town for ourselves. Such a lovely and extraordinary feeling.

———————————————————————————————————————-

Rundt omkring på bjergtoppene i hele Toscana ligger små, søde middelalder borgbyer. De er alle sammen så søde med deres skæve huse, stejle gader og gamle store mursten – fantastisk dejligt uperfekte. Så sødt!

Vi boede i en af disse byer, Castiglione della Pescaia. Byen er et feriested for italienerne selv, så onsdag, torsdag og fredag var der næsten ingen mennesker. Det var så hyggeligt at rende rundt i de skrå gader og føle, man havde verden for sig selv.

Ita1

My brother – Libaration day in Castiglione della Pescaia

Ita2

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

The first two days we spend in Castiglione (where all the pictures are from ecxept the one of the Pisa Tower), but since we flew to Pisa we had to go see the Pisa Tower one more time. So we had lunch in Pisa where I got the most amazing gnocchi dish with a creamy walnut sauce. It was probably loaded with cream and gnocchi isn’t exactly healthy. But it was sooooo good. So I decided to try and make it myself. This recipe uses zucchini noodles instead (I got a spiralizer for my birthday for the record – yay!) and the sauce is made like you’d make a béchamel sauce, which is insanely creamy. I used skim milk, but this recipe can easily be made vegan by subbing unsweetened almond milk.

———————————————————————————————————————-

De første to dage brugte vi på at udforske Castiglione (billederne i denne post er derfra, undtagen det af det skæve tårn) efter lige hurtigt at have udforsket Pisa og set det skæve tårn endnu en gang – det skal man næsten når man nu flyver til Pisa. Her spiste vi på en skøn lille restaurant, hvor jeg fik den lækreste gnocchi-ret med valnøddesauce. Det var så skønt og helt sikkert spækket med fløde, og gnocchi er ikke ligefrem det sundeste i verden. Men det var SÅ lækkert – helt sikkert det værd.

I den her opskrift har jeg skiftet gnocchi’erne ud med squash pasta (jeg fik en spiralizer i fødselsdagsgave – jubiii), og saucen er lavet, som man ville starte en bechamel sauce, hvilken er helt utrolig cremet. Jeg brugte minimælk, men du kan sagtens bruge en hvilken som helst usødet nøddemælk, hvis det skal være vegansk eller laktosefrit.

 

Click here for a tutorial on how to make zucchini noodles without a spiralizer

Klik er for at se, hvordan du laver squash spaghetti uden en spiralizer

Zucchini Spaghetti with Walnut Sauce // Italy vol. 1

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 tbsp. flour
  • 1 ½ cup milk of choice*
  • ½ cup walnuts
  • Salt and pepper
  • ...
  • 1 zucchini

Instructions

  1. Chop the walnuts finely in a food processor (not until it turns into flour, but fine).
  2. Heat up the olive oil in a small saucepan. Add in the flour and whish very well to make sure no lumps form. Cook for 3 minutes over low heat whisking constantly. The whisking is very important. Other-wise you’ll get big dough lumps.
  3. Pour in the milk a little at a time whisking constantly. When all the milk is added and the sauce is smooth add in the chopped walnuts. Cook over low heat for 5 minutes allowing the sauce to thicken, whisking from time to time again to make sure no lumps form.
  4. Make spaghetti from the zucchini using a spiralizer (if you don’t have a spiralizer, see link above recipe).
  5. Pour the sauce over the zucchini and serve right away.

Notes

* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan

http://sproutedfig.com/zucchini-spaghetti-with-walnut-sauce-italy-vol-1/

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan