Sprouted Fig (The Smoothie Lover)
October 15, 2015
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Creamy roasted vegetable soup with beans and thyme. Vegan.

Cremet knoldselleri og blomkålssuppe med bønner og timian. Vegansk. 

Creamy roasted vegetable soup with beans and thyme. Vegan.

I am writing this post from a lovely summerhouse at Mallorca overlooking the sea. I have a wonderful grand mother who has invited my entire lovely family to this beautiful island. Unlike our other family trips (which had Jordan, Turkey and Morocco as destinations) we are just staying the same place and then go for day trips. It’s great. The big house has become our little family fort for a week and it’s so cosy running around between the rooms (I share a room with my sweet 8-year-old cousin – so wonderful), sit and talk on the patio, play board games in the big common room and cook in shifts in the small kitchen. Rather like being on a summer camp.

Jeg sidder i skrivende stund I et skønt sommerhus på Mallorca med udsigt over havet. Min dejlige mormor har igenigen inviteret hele familien på tur. Modsat vores andre fælles ferier (der gik til Tyrkiet, Jordan og Marokko) bor vi denne gang et fast sted og tager på dagsture. Det er så hyggeligt. Det store sommerhus er blevet vores fælles hjem, og der er intet skønnere end at rende rundt fra værelse til værelse (jeg ar fået æren af at dele værelse med min søde kusine på 8), snakke lange snakke på terrassen mens man kigger ud over havet, spille brætspil i den store fælles stue og lave mad på hold i det lille køkken. Her er lejrtursstemning og det er dejligt.

Creamy roasted vegetable soup with beans and thyme. Vegan.

It’s wonderful to be able to stretch the summer a little longer by going here – it’s as warm as Danish summer. Today, however it’s rather gray, so we are relaxing at home, and will go to the town Inca later. The gray weather reminded me of this lovely soup I made just before I went to Mallorca. So comforting and very filling due to the white beans – a perfect autumn meal.

Det er dejligt sådan at kunne trække sommeren lidt længere ved at tage til Mallorca – her er som god dansk sommer. Lige akkurat i dag er det dog lidt gråt, så vi hygger hjemme, tager ind til Inca senere, og jeg tænker på denne dejlige suppe jeg lavede, inden vi tog af sted. Så skøn og dejligt mættende pga. bønnerne – et skønt efterårsmåltid.

Creamy roasted vegetable soup with beans and thyme. Vegan.

Originally I wanted to roast the vegetables in the oven, but I was lazy and decided just to roast them in the pot. The result was amazing – and there’ll be much less dishes to do and no oven to preheat and all that stuff. Hehe, I’m impatient I know.

I served it with Green Kitchen Stories’ gluten free vegetable buns – they are amazing.

Grøntsagerne er ristet på panden i stedet for i ovnen, hvilket betyder mindre opvask og mindre tid – hehe, jeg er så utålmodig, jeg ved det…

Jeg serverede suppen med Green Kitchen Stories’ glutenfrie grøntsagsboller – så godt!

Roasted Celeriac and Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4

Creamy roasted vegetable soup with beans and thyme. Vegan.

Ingredients

  • 2 tbsp. coconut oil
  • 1 onion
  • 2 garlic cloves
  • 1 medium celeriac
  • 1 medium head of cauliflower
  • 2 ½ cup boiling water
  • 1 can of white beans or chickpeas (I used butter beans)
  • 1 handful thyme
  • ½ cup plant milk (or more water)
  • Sea salt and black pepper to taste

Instructions

  1. Heat up the oil in a large saucepan. Chop the onion and garlic and fry for 5 minutes.
  2. Cut the celeriac and cauliflower into small chunks (the smaller they are the shorter the cook time will be). Roast/fry for 10 minutes. Pour over the boiling water and bring it to the boil. Cover and let simmer for approx. 20 minutes. (depending on the size of the veggie chunks).
  3. Once the vegetables are tender transfer everything to a blender (or use an immersion blender). Add in the beans and thyme and blend until completely smooth (approx. 3 minutes).
  4. Pour back into the pan and add in the plant milk until you reach the desired consistency and season with salt and pepper.
  5. Serve right away or keep in the refrigerator for up to 4 days. The soup freezes well.
http://sproutedfig.com/roasted-celeriac-and-cauliflower-soup/

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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 -.-

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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

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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

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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!

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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

Category: Product #: Regular price:$ (Sale ends ) Available from: Condition: Good ! Order now!
July 31, 2015

Quick and delicious arugula and spinach salad with salmon, cherry tomatoes, chickpeas, capers, dill and homemade mustard vinaigrette

Hurtig og super lækker rukula og spinatsalat med laks, cherrytomater, kikærter, kapers, dild og hjemmelavet sennepsdressing

Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers

So I am currently travelling around on the beautiful island of Sicily with my family and some of our good friends – hence the silence here on the blog. I absolutely love it here. Sicily is stunning with it’s many cute old towns perched on the steep cliffs and small mountains and the clear blue blue blue water. Right now we live on a small old farm with an olive orchard which has been renovated and now has a dozen rooms for guests and a pool. They have their own huge vegetable garden and all the food here is local – and SO delicious (although they do eat rather a lot of meat). Once again I have so many new ideas for things to cook when I get home.

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Lige nu rejser jeg sammen med min familie og nogen af vores gode venner rundt på smukke Sicilien. Her er så skønt. Sicilien er utrolig smuk med alle dens små hyggelige byer, der alle ligger på bjergskråninger og det uvirkeligt blå hav. Lige nu bor vi på en gammel oliven-farm, der er istandsat så der kan bo en ti familier. De har deres egen kæmpe køkkenhave og al maden er lokalt – SÅ lækkert (selvom der er meget kød på menuen). Igen bringer jeg en masse ideer med mig hjem.

By Josefine T. Meineche By Josefine T. Meineche Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers

Despite the food being insanely delicious I miss my own kitchen and food, as it always happens at the end of a long vacation. I miss my oats (the Italians mostly eat cakes for breakfast – good thing they serve yoghurt and fruit too) and my vegetarian protein like chickpeas or lentils or tofu, which are all hard to come by here. Which is why I started thinking about this lovely salad I made before the vacation with chickpeas and smoked salmon.

During my exams I’ve been enjoying rather a lot of salads with salmon (I’m pescetarian for the record). Somehow all the salmon-consumption turned into a little game – to find the best salad with smoked salmon. This salad became my favourite! It’s so damn delicious and all the ingredients compliment each other very well. Definitely the first thing to make when I come home in three days!

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På trods af den lækre mad savner jeg nu alligevel mit eget køkken og min egen mad. Jeg savner min grød (Italienerne spiser mest kage til morgenmad – heldigvis serverer de også yoghurt og frugt) og vegetarisk protein som kikærter, bønner, tofu og linser (det meste vegetariske mad består nemlig af pasta og grøntsager…). Så kom jeg til at tænke på denne skønne salat med kikærter og laks, jeg lavede før jeg tog af sted.

I læseferien spiste jeg virkelig ofte salat med laks og al den lakse-spisning ændrede sig til en lille konkurrence med mig selv – at finde den bedste. Den her salat blev vinderen. Den er så skøn og ingredienserne passer super godt sammen. Helt sikkert en af de første ting, jeg skal lave, når jeg kommer hjem.

 

Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers By Josefine T. Meineche By Josefine T. Meineche

Salmon Salad feat. Chickpeas, Tomatoes & Capers

Prep Time: 10 minutes

Yield: 1 meal salad

Quick and delicious arugula and spinach salad with salmon, cherry tomatoes, chickpeas, capers, dill and homemade mustard vinaigrette

Ingredients

  • DRESSING
  • ½ tbsp olive oil
  • 1 tsp mustard
  • 1 tbsp. lemon juice
  • A drop of honey
  • Salt and pepper
  • 1 cup loosely packed spinach
  • 1 cup loosely packed arugula
  • 4 cherry tomatoes
  • 50-100 g. smoked salmon (depending on how hungry you are) *
  • ¼ cup cooked chickpeas (eventually canned)
  • 1 tbsp. chopped dill
  • 1 tbsp. capers

Instructions

  1. Mix together the ingredients for the dressing and season with salt and pepper. Let sit while you prepare the rest of the salad.
  2. Chop the spinach and arugula slightly and cut the cherry tomatoes into fourths. Cut the salmon into smaller pieces.
  3. Mix together spinach, arugula, tomatoes, salmon and chickpeas. Stir in the salad. Top with capers and dill and serve right away.

Notes

* Grilled or pan fried salmon works very well too, if you can't get smoked salmon .

http://sproutedfig.com/salmon-salad-feat-chickpeas-tomatoes-capers/

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