Sprouted Fig (The Smoothie Lover)
June 16, 2015
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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.

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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.

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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.

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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.

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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.

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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

April 6, 2015

An easy and super delicious vegetarian (vegan) one pot coconut curry

En super let og super lækker vegetarisk (vegansk) kokos curry

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Right now I am in the middle of a wonderful adventure like I was exactly one year ago. A musical adventure. I’ve been living together with about 40 other lovely people my age in the theatre in the neighbour town 12 hours a day 10 days straight in order to make the most amazing show – just like last Easter break. The Easter break is where half a year worth of work culminates. And NOW we are ready – we’ll be playing every day this week. I really love these weeks. I love living in this big bubble of dancing, singing and acting together with the most amazing, funny and sweet people on earth. My stomach hurts from laughter. It is tough and I am extremely exhausted – but I love it! There is no better feeling than this one – we have fought and fought and worked and worked and now we are on stage giving EVERYTHING we have.

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Lige nu står jeg midt i et utroligt eventyr igen ligesom jeg gjorde for præcis et år siden. Et musical eventyr uden lige. Ligesom sidste påske har jeg og ca. 40 andre unge boet i Galaksen (kulturhuset/ teatret i Værløse) 12 timer om dagen 10 dage i træk for i fællesskab at skabe et utroligt show. Påsken er kulminationen af et halvt års træning og NU går det løs med forestillinger hele den kommende uge. Og jeg nyder hvert et øjeblik. Jeg elsker på denne måde at få lov til at lukke mig ind i en kæmpe teater-, sang- og danseboble sammen med de mest fantastiske musicalmennesker. Det er hårdt. Det er intenst. Men mest af alt er det fantastisk sjovt. Min mave gør ondt så meget har eg grint. Der er ingen bedre følelse end den jeg har lige nu – at stå med en færdig forestilling, man har kæmpet for at lave og få lov at fyre den MAX af på scenen. Whoop!

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

We premiered yesterday and thereafter we threw a premiere party – so next day we are always off which feels insanely weird after ten so intense days. I couldn’t stand being away from the kitchen and my camera anymore – I mean, TEN days!!!

I hope I’ll be able to share some photos from the show soon.

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I går havde vi præmiere med efterfølgende præmierefest, og dagen derpå har vi altid fri før det går løs igen i morgen. Og så kunne jeg ikke holde mig ude af køkkenet længere – ti dage væk fra køkken og kamera er lang tid (;

Jeg håber på at få lov at dele nogle billeder fra forestillingen snart.

An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry An easy, healthy and super delicious vegetarian (vegan) one pot coconut curry

Last summer I took a cooking class on Gili Islands in Indonesia where we made the most delicious chicken curry and I’ve been wanting to make a vegetarian version ever since – and here’s the result (unintentionally it even turned vegan). My family loved it – I hope you do too.

Happy belated Easter!

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Sidste sommer tog jeg et kokkekursus på Gili Islands i Indonesien, hvor vi bl.a. lavede den lækreste kyllingecurry, og lige siden jeg sådan haft lyst til at lave en vegetarisk udgave, og her er den endelig (den endte endda med at blive vegansk). Min familie var vilde med den – det håber jeg også I er.

Glædelig forsinket påske!

Vegan Vegetable Coconut Curry

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 2 tbsp. sesame or coconut oil
  • 1 big yellow onion
  • 2 cloves garlic
  • 2 thump sized lumps of ginger root
  • 3 tbsp. mild curry paste
  • 1 can coconut milk
  • ½ cup water
  • 1 big red bell pepper
  • 1 small head broccoli
  • 200 g. white mushrooms
  • Optional: tofu cubes
  • Juice from 1 lime
  • 2 tbsp. palm sugar (or honey if you aren’t strictly vegan)
  • 2 scallions
  • 1 tbsp. soy sauce
  • Pepper
  • Almonds or cashews for topping

Instructions

  1. Heat the oil in a big wok.
  2. Cut the onion into strips, smash the garlic and grate or chop the ginger root. Add it onto the pan together with curry paste and fry for 5 minutes (or until de golden onion softens slightly).
  3. Pour over coconut milk and water and bring to a simmer.
  4. Cut the bell pepper into strips, the broccoli into smaller bouquets and the mushrooms into fourths. Add to the simmering coconut mix (eventually together with tofu).
  5. Season with limejuice, palm sugar, scallions, soy sauce and pepper.
  6. Let simmer for 10 minutes.
  7. Serve topped with cashews or almonds and eventually together with rice or noodles.
http://sproutedfig.com/vegan-curry/

August 31, 2014

A big bowl of delicious no-carb spaghetti with a creamy roasted cauliflower sauce with sage and roasted hazelnuts. 

Vegan, no-carb, paleo, glutenfree and crammed with vegetables.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Welcome to the new layout! This has been such a lovely slow and rainy Sunday. I’ve pretty much spend my day drawing small doodles as the fork, rolling pin and apple, googling around for tips on how to change fonts (that’s insanely hard for the record), making grafics, image mapping, font searching etc. etc. Well except for the time I spend running a half marathon with my dad (I actually made a new PR when it comes to distance, since we accidentally ran a little too far – 22,2km instead of 21.1, haha). I’m pretty pleased with the outcome actually. And a little proud – it’s the first time I’ve ever done serious CSS-coding.

Okay seriously what’s happening? Worpress just delieted half of my post again (yep I also wrote this in Spaghetti Squash volumne 2). And I even wrote and saved the last part first. WTF!

 

Now I’m at it – how does the headlines look to you. I littteraly spend hours trying to figure out how to change fonts and I was so happy when I fonally succeeded and all of the headlines suddenlt had this cool type-writer-like font. But then I checked the layout on my iPad and all of the cool headlines were suddently written with this awful curse kind of font. I really hope this only goes for iPads. The layout is super cool on my computer.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

 

Total change of subject… As my Instagram account might reveal, I’ve been making a lot of warm and cozy comfort food during the last week. Big bowls of zoatmeal, beet oatmeal (! – what’s that even called btw… boatmeal, beetmeal, beoatmeal…), mashed cauliflower puree, cinnamon wreaths… I’m so ready for fall. Last Tuesday I posted a picture of this lovely dish: spaghetti squas aith roasted cauliflower, sage and hazelnut sauce. I bought the zuchinni at the local market last Sunday. It was an elderly lady who had the booth, and she sold all these lovely kinds of zucchinis and pumpkins. Wonderful! Local produce just tastes better than usual.

Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables. Spaghetti Squash with a creamy roasted cauliflower sauce with sage and roasted hazelnuts.  Vegan, no-carb, paleo, gluten free and crammed with vegetables.

Have a lovely week everyone!

SPAGHETTI SQUASH WITH ROASTED SAGE, HAZELNUT & CAULIFLOWER SAUCE

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 2 big servings (or 3 small)

Ingredients

  • 1 medium spaghetti squash
  • ½ cup hazelnuts
  • 1 small head of cauliflower
  • 2 tbsp. olive oil
  • 1 tsp. dried sage
  • 2 cups vegetable stock
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F / 200°C.
  2. Slice the zucchini squash into 1 inch thick slices, scrape out the seeds and place them on a baking tray with non-stick paper. Bake for 30 minutes (or until the slices are soft). Then take out of the oven and allow to cool for 15 minutes. Once cool scrape out the spaghetti using a fork.
  3. Meanwhile roast the hazelnuts. Place them on a baking tray with non-stick paper and roast in the oven for 10 minutes or until they smell nice. This can be done in the same oven as the zucchini squash, while the squah is cooking. Alow to cool and then rub off the skin with your fingers.
  4. Cut the cauliflower into smaller pieces and chop the garlic finely.
  5. Heat up the oil in a pot and fry the cauliflower, garlic and sage in it for 5 minutes. Then add on the vegetable stock and boil for 10-15 minutes or until the cauliflower is tender.
  6. Blend the sauce together with half of the hazelnuts either in a blender/ food processor or using an immersion blender. Transfer back into the pot and allow thickening a bit. Season with salt and pepper.
  7. Pour the sauce over the spaghetti and top with the remaining hazelnuts. Serve right away!
http://sproutedfig.com/spaghetti-squash-with-roasted-sage-hazelnut-cauliflower-sauce/

July 14, 2014

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing DSC07992

London was A M A Z I N G ! I’m in love with that city. And I couldn’t have had better company than those two wonderful girls in the picture above – Marie and Signe.

Before we start I want to excuse the terrible photos. I didn’t want to carry my DSLR around so I had to use a small camera, which I’m not used to use and can’t control. 

London is a lovely city in so many ways – the buildings, the language (can I pleaseeee get a British accent?), the transport system (yes, that’s important!), the people, the River Thames, the parks, the shops, the markets and certainly also the food.

We spend the first night in Covent Garden and here we found (with a little help from our “travel bible” – the guide book) a wonderful half raw, organic and vegetarian restaurant – The Wild Food Cafe. It’s located in the funny and wonderful little lane Neils Yard pretty close to Covent Garden Station. If you ever come by, this cafe is a must. I got some raw falafels in a sour dough pita bread with hummus and salad  – so good!

wildfoodcafe

We actually often bought dinner or lunch at Marks & Spencer. They have so many different things to choose from and it’s pretty cheap. And the food is very delicious and relatively freshly made. Just look at some of my meals from that place:

MS

So if you are looking for cheap, fast and nutritious meals in London, M&S is the place to go. And as a bonus you can bring your meal to one of London’s wonderful parks! – So cozy!

fruits

What I also love about London is that there are so many fresh fruit stalls – at least compared to Copenhagen. Especialy Notting Hill was packed with them. We didn’t get fruit for breakfast at the hotel (the breakfast was extremely bad – I just had muesli with milk every day…) so I bought a lot of fruit from these stands. So delicious! And a great snack on the go.

konbu

I finally got to try Kombucha! I haven’t been able to find it anywhere here in Denmark so I was so happy when I found it in a whole foods store. I really liked it! I think it pretty much tastes like beer with lemonade – minus the alcohol of course. I like beer (actually that’s the only kind of alcohol I really like), so that’s just wonderful. Healthy beer anyone? (;

And I seriously have to try and make a scone like the one above. One of the nights we really wanted scones so we went to a little bakery, bought some snacks and sat on a corner and enjoyed it. It was so nice – the weather was great and there were so many people on the streets and in the pubs because of the World Cup. Wonderful night.

Anyway, I af course had to try the organic wholegrain scone with quinoa and raisins. My friends looked at me a little weirdly but all the same totally accepted that that was what I wanted. Haha, yeah I know I oftentimes have to taste the weirdest stuff. But it was so good! I have to make something similar soon.

IMG_2334

Can I please live here!?!?DSC07907

Two ballet dancers find the opera house – what else could we do than strike a ballet pose in front of it?

Back home I wanted to make something similar to those salad bites from Marks & Spencer. But I failed terribly – well they tasted good, but were very ugly. Having promised to cook dinner for the family I suddenly had to get creative. So I decided to go for a noodle stir fry with Chinese cabbage and broccoli. The outcome was great.

The dish per se is pretty simple, but the delicious dressing/ sauce takes it to a whole other level.

Have a great week everyone!

Chinese Cabbage and Sesame Noodle Bowl with an amazing dressing

Chinese Cabbage and Broccoli Noodle Bowl

Ingredients

  • Juice from 1 lemon
  • 3 tbsp. soy souce
  • 2 tsp. rice wine vinegar
  • 2 tbsp. oil - olive or sesame
  • 1/2 tsp. honey
  • 1 tsp. freshly grated ginger
  • 1 stalk of lemon grass
  • 1 clove garlic
  • 1 tsp. dried chili flakes
  • Pepper
  • 2 spring onions
  • 2 glove garlics
  • 4 tbsp. olive oil
  • 1/2 head of Chinese cabbage (or bok choy)
  • 1/2 head of broccoli
  • 100 g. dried egg noodles
  • 2 tbsp. sesame seeds
  • 1 tsp. chili flakes for garnishing

Instructions

  1. Make the dressing by mixing together the lemon juice, soy sauce, rice wine vinegar, oil and honey. Grate the ginger and chop the lemon grass and ginger very finely. Mix into the sauce. Season with chili flakes and pepper. Cover and store in the refrigerator for at least 2 hours.
  2. Meanwhile cut the spring onions into smaller pieces and mince the garlic cloves. Shred the Chinese cabbage and cube the broccoli.
  3. Heat the oil in a wok. Fry onions and garlic for approx. 5 minutes.
  4. Bring water to a boil. Add salt and cook the egg noodles until tender. Drain and set aside.
  5. Add the cabbage and broccoli unto the wok and fry on high heat for another 5 minutes - or until the Chinese cabbage collapses. Add on the noodles and pour the sauce over.
  6. On maximum heat fry for another 2-3 minutes stirring constantly.
  7. Top with sesame seeds and chili flakes and serve right away.
http://sproutedfig.com/food-in-lodon-chinese-cabbage-noodle-bowl/

March 30, 2014

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

I don’t usually eat a lot of bread, but I really enjoy baking a batch of wholewheat overnight buns from time to time. My family and I love them. Homemade buns fresh from the oven (or a good dense wholewheat loaf from the bakery) are kind of the only reason why I could never live completely without gluten. That is comfort food for me.

I’ve been experimenting a lot to find the perfect recipe and by now I pretty much just throw something together and it usually goes very well. Lovely buns which are both dense and airy at the same time and with an amazing crust. If you promise, promise,  promise not to look at the incredibly bad photos, here’s the recipe.

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

I baked a bunch of those buns and I’ve been eating way too many this week (like one for each meal). No shame. They are so good. And then this happened: A serious craving for something falafel-like and avocado (when do you not crave avocados?). There was no doubt: I had to make vegetarian burgers on this lovely Sunday.

Happy daylight saving times btw! I love when this happens. Well it’s sad you get a weekend which is one hour shorter, but it means that finally there might be a change that there’ll be enough light left for photography when I get home from school. Wonderful!

Vegetarian Burgers with avocado mash/ healthy guacamole || The Smoothie Lover

This lovely avo-mash is actually “light”. I know avocados are incredibly healthy and usually I don’t mind healthy fats, but I thought that I’d try making it a bit lighter by adding more yoghurt than usually. Because, yes, I want to eat the entire batch. It turned out great. You couldn’t tell it had less avocado than usually. But then again – yoghurt makes everything better (;

BTW –  didn’t have any eggs, and I didn’t realize that until the patties were already in the making, so these are egg free. They aren’t vegan though because of the yoghurt, but by adding vegan yoghurt (or maybe almond milk) you can make them vegan.

Enjoy!

Vegetarian Burgers w/ avocado mash

Serves 4 (not-too-hungry-people)

Ingredients

Lentil patties

Avo-mash

For serving

Instructions

Mash the lentils in a food processor (not too much – it’s good of they are still a bit “chunky”). Transfer to a bowl.

Chop the cilantro in the food processor and add it to the bowl. Mash the garlic clove and chop the onion and pour into the bowl. Mix in yoghurt, smoked paprika, chili, oats, salt and pepper and stir until combined.

Heat a pan and add the oil. Shape small patties size of a palm and no thicker than 1cm (0,4inch) and fry the patties over low heat – approx. 5 minutes on each side.

Meanwhile make the avocado mash by blending everything in a food processor.

Make the burgers: spread out 1 tbsp of pesto on each bun. Then add a big dollop of avocado and then a patty. Top with salad and enjoy a lovely healthy vegetarian burger.

 

January 16, 2014

Vegetarian Chili. Delicious and healthy dinner | The Smoothie Lover

Happy International Hot & Spicy Day!

Kristi over at Inspiration Kitchen introduced me to this lovely day some weeks ago and I’ve been looking so much forward to it since.

I have absolutely no idea what national means in this context. But that really doesn’t matter ’cause I really really really want to participate in hot and spicy day. If “national” means American I’m gonna be American for a day, if it means Australian I’m gonna be Australian for a day and if it means Faroese I’m gonna be Faroese for a day. Because if there is spicy food you can be sure I’m there.

My entry?

Vegetarian Chili

Delicious, warm, spicy chili. Perfect for the incredibly cold winter weather.

(And way better than the awful shepherd’s pie we’re gonna have for dinner in a moment – yuck! Meat and potatoes are NOT my favorite food – I think I’ll have the piece of salmon which we have in the fridge)

Vegetarian Chili. Delicious and healthy dinner | The Smoothie LoverVegetarian Chili. Delicious and healthy dinner | The Smoothie Lover

Right now I’m writing the second biggest assignment in the Danish high school system. You write 3 big ones during the high school years. The second one – called SRO – has to be written in two of your A-levels. You choose yourself, and then the teachers give you the “problem” which you have to solve.

So… I chose physics and biotechnology (yes, I am a nerd). And guess what I got? Quantum Physics. Seriously? That is the hardest part of physics ever. Gosh…

The physicist Feynman once said: “If you think you understand quantum mechanics, you don’t understand quantum mechanics.”

Wonderul… My brain is… well… tangled I guess.

It is okay though. I like challenges and I think I might understand (or not?!) it now. Well, I should not say say that since it basically means I don’t.

Anyways – I’m done now and I actually think (and hope) it went quite well. Looking forward to hearing what the teachers think.

Vegetarian Chili. Delicious and healthy dinner | The Smoothie LoverVegetarian Chili. Delicious and healthy dinner | The Smoothie Lover

Anyways – back to the wonderful chili.

Once again: Happy International Hot & Spicy Food Day

Vegetarian Chili
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 small onions
  • 1 garlic clove
  • 2 tsp. olive oil
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • 2 red bell peppers
  • ½ cup (120 mL) tomato paste
  • 2 cans beans of choice
  • ½ cup (120 mL) cooked quinoa (1/4 cup uncooked) in 1 cup water)
  • 1½ cup (350mL) vegetable stock
  • ½ tsp. chili*
  • ½ tsp. paprika*
  • Cayenne pepper*
  • 25 g. dark chocolate
Instructions
  1. Chop the onions and garlic. Heat up the oil and cook the onions, garlic, oregano and thyme for 5 minutes.
  2. Meanwhile cube the bell peppers. Add them to the pan and fry for another 5 minutes.
  3. Add in the tomato paste, beans and quinoa. Fry for a minute or so - then pour the vegetable stock over. Cook for 5 minutes. Then season with chili, paprika, cayenne pepper and dark chocolate.
  4. Let simmer for 15 minutes stirring from time to time.
  5. Serve hot.
Notes
* Feel free to add even more chili, paprika and cayenne pepper. The amounts in this recipe makes the chili not-so-spicy, so if you want it spicier add some more. I'd do that ;)

 

Vegetarian Chili. Delicious and healthy dinner | The Smoothie Lover

January 11, 2014

Quinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie Lover

After making this quinoa stir fry the other day, my good bloggig-friend Dearna over at To Her Core (seriously, go check her blog out! It is such a great blog with so many yummy recipes and pretty pictures) gave me a great idea: making quinoa risotto.

That sounded too good not to make. I love risotto and I love quinoa. So that is what I had for dinner last night; quinoa-otto.

The quinoa really did a good job “pretending to be rice”. I didn’t miss the rice the slightest. Also quinoa risotto is healthier than the usual one: less carbs and more protein.

Hey! This is one more vegetarian dinner-recipe. My new year resolution is going quite well (;

Quinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie LoverQuinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie Lover

When I told my mom I wanted to save some of the quinoa for today, so that I would be able to photograph it she said she thought it was a good idea, but I had to be aware that risotto is very un-photogenic. I was like “bah! Yeah, right – I can make it look good”.

Turns out I couldn’t.

Risotto really doesn’t want to be photographed.

So please don’t let the pictures fool you. This dish might look like a gray and boring mass of something from outer space – but I promise: It is heaven on a plate! (and I’m not even joking)

Quinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie LoverQuinoa-otto (aka. quinoa risotto). A healthy, delicious and low carb take on risotto. | The Smoothie Lover

Enjoy!

Quinoa-otto (aka. quinoa risotto)
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 3 cups sliced mushrooms
  • 4 tbsp. grease (I used 2 tbsp. butter and 2 tbsp. olive oil)
  • 1 small onion, chopped
  • 1 tsp. dried thyme
  • 1 cup uncooked quinoa
  • 2½ cup vegetable stock
  • ⅓ cup dry white wine
  • ½ cup lightly packed grated parmesan cheese
Instructions
  1. Heat up the oil in a large pan. Toss in the onion, thyme and mushrooms and fry on high for approx. 5 minutes until the mushrooms are nice and brown.
  2. Add the quinoa and fry for half a minute stirring constantly. Then add one cup of vegetables stock cook until all the water has been absorbed or has evaporated. Then add the white wine and cook until the liquid is gone. Continue with the rest of the vegetable stock.
  3. Once the quinoa is cooked and all liquid is gone stir in the cheese, and allow it to melt.
  4. Serve right away.

 

January 3, 2014

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

For a long time I’ve been following the blog Green Kitchen Stories, which is an amazing blog. You have to check it out. The pictures are perfect, there is just enough text in each post and the recipes are beyond delicious. The way they eat is the exact way I’m gonna eat when I move out once. Because all of the things they eat and cook are my exact favorite foods.

Lots of greens, vegetables, nuts and beans. No meat and no gluten. Delicious and healthy and al natural.

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

These falafels are inspired by their recipe on falafels with pistachio nuts and herbs. They are not the same at all – just inspired by them. But they are still very delicious!

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

Falafels are super easy to make and very healthy.

These falafels are baked – not fried. And I actually like them way better baked than fried.

Wrapped in a cabbage leaf (eventually savoy cabbage) and accompanied by tomatoes, spinach and a wonderful hummus-yoghurt dressing these falafels make a perfect lunch or dinner.

Almond & White Bean Falafel with Hummus-Yoghurt Dressing. Super healthy and delicious. #vegetarian

Enjoy!

Inspired by this recipe.

Almond & White Bean Falafel with Hummus-Yoghurt Dressing

Makes 12 falafels

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Falafels

Hummus-Yoghurt dressing

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