Baby Kale & Portobello Salad with Walnuts and Sun Dried Tomatoes

I can never get enough salad – I think there are so many fantastic creations out there.

This one is simple and super delicious!

Baby Kale Salad with Portobello

Baby Kale Salad with Portobello

Baby Kale  & Portobello Salad with Walnuts and Sun-dried Tomatoes 

Baby kale

4 Portobello Mushrooms

1 clove of garlic

Freshly squeezed lemon juice

6 sun-dried tomatoes

A good handful of coarsely chopped walnuts

3 Tablespoons of Balsamic vinegar reduction

1 teaspoon of good Dijon Mustard

1/3 cup Olive Oil

1 clove of freshly squeezed garlic

Sea salt and freshly ground pepper

Rinse the baby kale and put it on a clean cloth to take a way excess water before putting it in a salad bowl.

Clean the portobello and chop them.

Portobello

Portobello

Fry them with a bit of olive oil in a pan- till they are golden. Add sea salt, lemon juice, garlic and some freshly ground pepper. Leave them to cool slightly before adding them to the salad.

Cut the sun-dried tomatoes and chop the walnuts. Add to the salad.

Make the dressing;

Dressing

Dressing

For this salad I used a really great local balsamic vinegar reduction that I have fallen in love with  – “Nonna Pia’s Balsamic Cabernet Merlot Reduction made with love! “ – it’s intense and slightly sweet, you can taste it’s made with love (perfect for salad and so many other things)

Nonna Pia's Vinegar

Nonna Pia’s Balsamic Vinegar

In a bowl, put the Dijon mustard and the balsamic vinegar. Stir together. Whisk in the olive oil little by little. Add sea salt and freshly squeezed garlic.

Toss the salad together and enjoy on it’s own or like this with parmesan or some goat cheese.

Muhammara – Spicy Lebanese Pepper and Walnut dip with Pomegranate

Today is THE Day of THE amazing VVP – The Virtual Vegan Potluck!

Welcome!

168 bloggers gather around the virtual table, each bringing a delicious vegan dish.

You do not have to be vegan to enjoy it – believe me!

This is THE perfect place to be inspired and possibly even awe stricken by all the incredible delicious and creative dishes coming from the vegan kitchen!

VVP was originally created by Annie, the amazing woman behind the wonderful  blog anunrefinedvegan.

Thanks to all the wonderful people behind VVP – Somer, AnnieJason and Lidia for hosting the event. You guys rock!

This is how it works:

If you want to start from the very beginning you have to go to veganbloggersunite – Or you can go from here and simply scroll down and press the “go forward” or the “go back” buttons, and away you go.

And so the party begins! I hope you have fun!

My contribution this year is an appetizer, inspired by the Lebanese kitchen. It’s intense, spicy, a little hot with a hint of sweetness. It’s delicious and it tastes SO good as dip for veggies or on a cracker.

This is my version of the Lebanese dish Muhammara – originally it is made with the little Piquillo peppers, but I used red peppers to make a milder version.

red peppers ready for the grill

Red peppers ready for the grill

Muhammara 

Spicy Lebanese Pepper and Walnut dip with Pomegranate 

3 red peppers

1.5 cup of walnuts

2 slices of good bread

1 tablespoon of balsamic vinegar

3 tablespoons of pomegranate molasses

1 tablespoon of cumin

1 heaped tablespoon of chopped sun dried tomatoes

1-2 cloves of garlic

1/2 green chili (depending on how hot you like it)

1 tablespoon of paprika

2 tablespoons of olive oil

Freshly squeezed juice of one lemon

Sea salt – and freshly ground pepper

Grill the peppers on the BBQ or bake them in a hot oven till the skins are completely black. Let them cool a bit before removing the skins, the seeds and the core.

Put the walnuts and the bread in a food processor and pulse until finely processed.

Walnuts and bread

Walnuts and bread

Add the grilled peppers and the other ingredients,

Muhammara magic

Muhammara magic

the pomegranate molasses, the balsamic vinegar and the olive oil to the blender mix.

Pomegranate molasses and balsamic vinegar

Pomegranate molasses and balsamic vinegar

Process until it turns into a smooth paste.

Serve in a bowl with a sprinkle of fresh pomegranate seeds and a dash of olive oil.

Fresh pomegranate

Fresh pomegranate

Enjoy the Muhammara with homemade crackers

Served with crackers

Served with crackers

A delicious mouthful

A delicious mouthful

or serve the dip with fresh vegetables

IMG_3943

“I drink to the general joy o’ the table” – William Shakespeare Macbeth

Thank you for coming I loved having you here!

Please visit the other blogs by clicking the links below. Have fun!

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A Raw Food Day

A Raw Food Day – an entire day with pure raw organic food. Fresh fruits, vegetables, leafy greens, nuts and seeds – and all prepared in flavourful ways .

It’s a luxury for your body, mind, heart and soul.

And, … it’s super easy to prepare and even easier to clean up afterwards – imagine no greasy pots and pans!

I have been amazed, astounded really, by the power of green food!

Lifestyle diseases can be cured by lifestyle changes! 

Continue reading

Almond Cake with Tangy Citrus and Raspberry

The weekend is just around the corner, but before I head out in the world, I just want to share this extremely delicious cake with you. It is guaranteed the worlds easiest cake to make and is incredibly moist with intense flavors.

My friend who is allergic to gluten made this for me a while ago and I have been craving another bite of it ever since! Luckily she gave me the recipe and permission to share it with you.

I remember my mom making an orange cake with orange glaze and zest on top when I was little which was absolutely divine, and I decided to enhance the flavors even more by adding this to the cake – sweet memories!

Almond Cake with citrus

Almond Cake


Almond Cake 

4-5 organic clementines, sweet lime, lemons or oranges – I used 3 Meyer lemons and 2 oranges

6 eggs

150 g raw sugar

250g of freshly ground almonds

1 large teaspoon of baking powder

1/2 vanilla pod

a pinch of salt

Oranges and Meyer Lemons

Oranges and Meyer lemons

Boil the fruit 1 -2 hours till they are completely soft. Let them cool, cut into quarters and remove the pips.

Finely grind the almonds in the blender. Add the citrus (including the skin), the sugar, the eggs, half the vanilla and scrape out the beans, a pinch of salt, baking powder  – blend it all till it’s smooth.  Pour into a greased spring form and bake in a 375F preheated oven for about 35 min till it feels firm in the center, cover with foil if you can tell it is getting too brown towards the end.

Ready for the orange glaze

Ready for the orange glaze

Orange glaze

1/3 cup freshly squeezed orange

70 g raw sugar

Freshly grated orange zest

In a small saucepan, cook the fresh juice and the sugar slowly till it reduces into an intense and flavorful glaze, add the freshly grated zest.

Pour over the cake and serve on its own or with a raspberry sauce.

–Last summer I went out and picked raspberries – the biggest and most beautiful raspberries I have ever seen and I filled my freezer with them–

The sauce is made with some frozen berries and some raw sugar, just gently simmered on the stove.

Enjoy

Enjoy

Gluten-free, butter-free and you would never even know!

Happy weekend!

Lime and Herb Infused Green Papaya Salad

A total craving for Green Papaya Salad lured me out into the cold and windy day, on the hunt for green papaya. I love my local China town – it’s always full of life, hectic, intense, full of colors, smells and hints of adventure. Then, the sun came out, and what more can you really ask for?

China Town


Fisgaard market

Red Door

Fan Tan Alley Victoria

China Town Victoria MarketMarketMarket

I found the freshest and most beautiful green papaya fruit, a deliciously sweet pineapple, fresh herbs, big juicy oranges, tangy lime fruit and dried cranberries. That’s when I knew I was fully ready to go home and create a delicious Green Papaya Salad.

Green Papaya Salad

Green Papaya

Green Papaya

Papaya in Julienne

Papaya in Julienne

Filets of Orange

Filets of Orange

Juicy Orange

Juicy Orange

Mint, Cilantro and Basil

Mint, Cilantro and Basil

Green Papaya Salad

1/2 green papaya

1/4 fresh sweet pineapple

1 big orange

1 bunch fresh cilantro

1 bunch fresh basil

1 bunch fresh mint

A handful of cranberries

Cut the papaya and the pineapple into julienne strips and cut the orange into fillets. Wash and finely chop the herbs, mix everything in a bowl. Add a handful of dried cranberries

Marinade

2 lime

3-4 sps of maple syrup or agave

1 -2 cloves of garlic

some freshly grated ginger

Squeeze the lime, add maple syrup, squeeze garlic and grate some fresh ginger – mix well.

Pour the marinade over the salad and enjoy!

Green Papaya Salad

Green Papaya Salad

Open faced Sandwich with Portobello, baked peppers,eggplant, freshly made hummus and rosemary

Open-faced sandwiches are so good and, being a Dane, I was raised on them. In Denmark, we have open faced sandwiches every day, in all variations and in every creation. Open-faced sandwiches rock! The perfect finger food and greatest snack you can imagine. Only your fantasy sets the limit for what you can put on them. This is served on “no knead bread” but could easily be served on freshly made rye bread, which is the traditional for Danish open sandwiches. Continue reading

Crispiest Crunchiest no-knead Bread

Okay – I love bread,  I am a bit of a bread-nerd actually. I make it every day – it has become a routine for me to whip it up before I go to bed, plunk it in the fridge overnight or tuck it in on the kitchen counter with a wet cloth on top and kiss it goodnight. Go to sleep, wake up, turn the oven on, make my tea, put the bread in the hot oven, have my shower and ………. voila freshly made warm and delicious bread!!!

But before I share the bread recipe,  I have something really exciting to share!

The 1st of November I will be participating in an awesome event – The Virtual Vegan Potluck!! I participated in one in May this year and it was so much fun! More than 100 wonderful bloggers from all over the world will bring their amazing food creations to the Virtual Potluck table! So stay tuned in – come and visit and join the fun.

I am not vegan, but I enjoy to nourish my body by feeding it lots of plant-based foods, and more plant-based foods than other types of food. The Virtual Vegan Potluck is a great way to get inspired – I promise you – there will be lots of scrumptious recipes.

I will be creating a new dessert. I can reveal that I am making a raw food healthy version of an old (fat) favorite. It will be soft, wild, intense and super delicious. And at the time, I will be in Copenhagen, so it will be created directly from my Danish kitchen in the heart of the old city.

So stay tuned – 1st of November 2012 – and now to the bread!

It is becoming popular to bake bread in an extremely hot oven in a cast iron pot with a lid!  I have been watching these developments for a while, but had never tried it. One small thing was that I didn’t have the pot! Then one day I saw a post from In Pursuit of more – one of my favorite blogs! Shira had made bread so delicious, in a cast iron pot – it was so gorgeously beautiful that bread, that I had to make it. I went straight out, bought a pot and went in the kitchen to make bread. Gosh I could hardly sleep that night – excited to get that bread in the oven!

Let just say it – it became the crispiest, crunchiest bread I have ever tried – it was sooooo good!

Here is my recipe:

2 cups of water

1 teaspoon dried yeast

3 tbs olive oil

2 teaspoon salt

4 cups wheat flour

1 cup rye flour

1/2 cup wheat to work the dough on the counter

In a big bowl – add the water, dissolve the yeast in the water add the olive oil and start adding the flour a little at the time, while constantly stirring,  until you have a  dough.

Cover with a wet cloth and leave it to rest

The longer you raise it the better the bread – so preferably overnight!

For this bread I left it for 4 hours in the bowl, on the kitchen counter. I will show you the difference – later. They both turned out really nice but, the one bread that was left overnight was crispier and had more air holes in the structure.

After the 4 hours – I carefully scooped it out on to a clean counter with 1/2 cup of flour – there I carefully folded it and dusted it with extra flour like this

No kneading needed – cover with a wet cloth and leave to raise for another 2 hours like this

After about an hour and a 1/2, turn the oven on to 450F. Once it has reached the temperature – put the cast iron pot and the lid into the oven. Let them heat up for a 1/2 hr – no need to grease it or oil it, just heat it.

After heating it – carefully – and equipped with what you need so as not to burn yourself, take out the pot – and carefully, carefully place the dough in this extremely hot pot

Put the lid on and put it back in the oven to bake for 35 min. After 35 min. remove the lid and continue baking for another 10 min.

Viola the bread is ready to enjoy!

And, for the more patient cooks:

Here is the bread that I made which had been raising overnight. It was made with just organic wheat flour.

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight” – M.F.K. Fischer

Cedar Planked Salmon on the BBQ

Coming from Scandinavia I have been used to only one kind of salmon. Beautiful salmon, and it was simple to shop because you never had to choose between different kinds.

But here on the West Coast there is always the dilemma – a hard choice every time, between 5 different species of salmon: Chinook, Coho, Sockeye, Pink and Chum (as well as the wonderful Steelhead salmon/trout) – all wonderful in different ways.

For this recipe I chose wild Sockeye – deep orange and with a beautiful taste, perfect for cooking on the cedar plank. Preparing salmon in this way is new to me as I have never seen it done this way before. But after trying it once, it has become a favourite. The taste, when it has been BBQed on the cedar plank, is just incredible – beyond comparison, and difficult to even describe in words.

 

Cedar planked salmon with tarragon and dill

one side of salmon

one bunch of fresh tarragon

one bunch of fresh dill

one shallot

1/2 cup of olive oil

freshly squeezed lemon

sea salt and freshly ground pepper

Soak the cedar plank for several hours in water before use – I soak it all day to get it ready. Here on the West Coast where Cedar grows all over, it is easy to buy the planks – all ready for the salmon. They are split very thin (8mm – 5/16″) and if buying elsewhere make sure you get a natural plank that has not been treated with anything! A plank can be re-used several times.

Place the salmon on the plank and sprinkle with sea salt and pepper. Put it on the hot grill. Cook it half-way through before adding the marinade.

Finely chop the fresh tarragon, dill and shallot onion, put it in a bowl and add the olive oil, add sea salt and freshly ground pepper. Now pour the marinade on top of the salmon and continue cooking til the salmon is just done – make sure not to overcook it! (Check this by  gently pressing a finger on the thickest part of the salmon – it has to feel firm.) Depending on the thickness, it will be ready in about 15 -20 min .

I served the salmon with two favorite salads and just that – simple and delicious!  A Panzanella salad, a gorgeous salad with baked summer-ripe tomatoes and a green salad with celery leaves and pine nuts.

Panzanella salad

A fantastic flavorful salad and a perfect match to go with the fish.

6 sun ripe tomatoes

1/2 cucumber

1/2 small red onion

big bunch of Italian parsley

a good drizzle of olive oil

a sprinkle of good balsamic vinegar

sea salt and freshly ground pepper

2 slices of good but stale bread

Half the tomatoes and put them on a baking tray, drizzle with olive oil, sprinkle with sea salt and bake them slowly for about an hour in a 350F oven, checking that they do not burn. Take them out and leave them to cool.

Half the cucumber and scrape out the middle, slice it and put it in a salad bowl. Add the cool tomatoes, wash and chop the parsley and add it to the bowl. Finely chop the red onion add it to the salad – drizzle with the olive oil and the balsamic vinegar.

Put a few drops of garlic oil on the bread and grill them slightly on the BBQ or in the oven. Tear the bread into smaller pieces and toss it in the salad – mix well so the bread soaks up the flavors and the juices of the salad. Serve it with the fish.

Green salad with celery and pine nuts

Use different kinds of lettuce – a great mixture of your favorites.

A few stick of celery – preferably the middle of the celery with its leaves

2 spoons of pine nuts

dressing

This dressing is a classic that has been in my family forever – we use it, let me just say, a lot
The trick is to use the best ingredients – the better the ingredients the better the dressing.

2 spoons of good balsamic vinegar
a teaspoon of good Dijon Mustard
a pinch of sea salt

olive oil
one clove of freshly squeezed garlic

Mix this – then add a little olive oil while you constantly stir, add more olive oil while stirring – continue doing this till you have a thick, dark yummy dressing. You can add a little maple syrup for a sweetness if you like. This salad dressing is so good and so easy to make.

Wash and prepare the lettuce add them In a bowl. Chop the celery stick and leaves, add them to the salad, add the dressing and mix well – sprinkle with the pine nuts and serve with the fish.

Plant-wild week-day 5

Wow – this is one effective diet! I wasn’t trying to loose weight, all I wanted was to boost my health – give myself a serious health kick. That has happened in a big way, but on top of it, I have lost 2kg!!!

I’m feeling great, so great, that I’m excited about continuing this plant-wild adventure another day!

Here’s today’s breakfast

Slices of fresh watermelon and a delicious fruit smoothie made from summer berries – strawberries, raspberries, almonds, ice and filtered water.

Lunch

Baked tomatoes and red pepper fattoush – one of my absolute favorites – full blown taste of summer!

6 big ripe tomatoes

4 red peppers

1/2 cucumber

fresh mint

large-leaved parsley

1/2 red onion

some black olives

olive oil

4 pita bread

Cut the tomatoes into quarters, half the peppers and take out the seeds – put them on a baking tray (on baking paper), drizzle with olive oil, sprinkle with sea salt – and bake slowly in a 300C oven for about an hour – checking so see that they don’t burn. Once they are done, take them out and leave them to cool.

Cut the pita breads in half and then separate them – put them on a baking tray in an 400F oven – bake till they are slightly brown and crisp. Put aside to cool.

Cut the cucumber in half length-wise and then cut into bite sized slices. Wash and roughly chop the parsley and the fresh mint, cut the red onion in half and slice it. Remove any skin of the red peppers that is burnt. Cut the red pepper into smaller pieces. In a bowl put the cucumber, the herbs, the baked tomatoes and pepper and the olives. Mix carefully, drizzle with olive oil and balsamic vinegar,

Serve with pieces of the crispy pita bread on top – and enjoy, preferably outside in the shade with a cool drink!

Dinner

Pasta with sun dried tomatoes and olive pesto – topped with garlic, chili and herb bread crumbs and served with summer salad

Spaghetti 75 g pr person

Pesto

Big bunch of fresh basil

100g of sun dried tomatoes ( I used about half a small glass)

15 black pitted olives

1 big clove of garlic

1/2 olive oil

2 table spoons of nutritional yeast

2 table spoons of pine nuts

Add all the ingredients in to the blender and blend into a perfect pesto sauce

Bread crumbs

1 cup of bread crumbs

a bunch of basil

a bunch of fresh oregano

2 cloves of garlic

some red fresh chili ( depending on how hot you like it baby)

grated lemon peel

sea salt

I used some of the good, but now stale, bread and chopped it into tiny bread crumbs. Finely chop the herbs along with the garlic and the chili, grate some lemon peel and mix everything all together.

In a frying pan – add some olive oil and heat – add the bread crumbs, stirring and tossing all the time to prevent them from burning, fry until they are slightly golden, then add the herb mixture and mix well. Leave on the heat for another minute still mixing. Take off the heat.

Cook the pasta – detente – drain and mix with the pesto sauce, serve on big plates with the bread crumbs. Serve with a summer salad, with tomatoes, of course.

Plant-wild week-day 4

Day 4 – This morning I went for an early morning run along the beach while the sun was rising, thinking, I can do another day of this! Another day eating greens, vegetables, fruits, nuts, grains – everything that supports my body and fills me with this zippy wonderful energy!

 

Breakfast

Rawfood musli with blueberries

This has become a breakfast stable in our family – we eat it almost every day. It is so tasty and creamy. I came up with this recipe because I wanted to make a healthy version of an old favorite that had both full fat yoghurt and cream in it!! This tastes just as good and just as creamy and sweet as the original, but without the guilt!

In the blender/food processor add:

1 cup of raw oats,
2 good handfuls of raw almonds
1 big apple cut into chunks
6-8 Medjool dates ( more or less depending on how sweet your tooth is)
1 cup of filtered water
Blend it all – not too much because it is nice if it keeps it’s crunchiness

Enjoy with either fresh berries, banana or dried fruit in the winter – today I served it with fresh blueberries from the garden.

The Good-Morning Smoothie is made from fresh raspberries and pineapple today.

Variations.
You can add a little less water and add an orange – orange and dates are a perfect match. You can also add a bit of cinnamon or cardamom

Morning snack

A delicious green smoothie made from fresh kale out of the garden, peaches, pineapple, lemon, ice and 2 cups of water

Lunch

Delicious vegetable wraps with garlic/ginger dipping sauce

Rice paper

1 avocado

1 red pepper

fresh spinach

2 carrots

1 zucchini

1/2 cucumber

3 spring onions

Fresh basil

fresh coriander

fresh basil

fresh mint

Rinse and cut everything into strips of julienne.

Prepare the rice paper – one at a time. Take a clean tea towel and make it wet, place one rice paper on the wet tea towel and fold so it is completely covered with the wet cloth. Leave for about a min. Over the sink, wring out the water and carefully place the soft rice paper so you can fill it and roll it. Fill it with spinach leaves, a little avocado, carrot, red pepper, zucchini, spring onions and alfalfa sprouts, add some fresh basil leaves, some coriander leaves and some fresh mint. Roll them together and cut them in halves and arrange them on a plate along with the garlic/ginger dipping sauce.

Dipping sauce

juice of 1/2 lime

4 small lime leaves

thin slice of fresh ginger

1 clove of garlic

2 spoons of hoisin

1//3 cup olive oil

1/3 cup water

4 spoons of braggs

Blend it all together and serve with the vegetable rolls

Dinner

Baked zucchini and eggplants- served with new potatoes and green salad with fennel

I found these gorgeous looking green and yellow zucchini and some beautiful eggplants. I decided to make a really tasty dish that i think is perfect for summer with ripe tomatoes, fresh herbs and all you need to make this dish amazing. So this is my take on the Turkish specialty, Imam Bayildi – baked zucchini and eggplant topped with a spicy fresh tomato sauce, served with little new potatoes gently baked with herbs and garlic and a green salad with fennel.

2 eggplants

2 zucchini

600 g fresh ripe and chopped fresh tomatoes

4 cloves of garlic

4 shallots

1 teaspoon of ground cumin

2 tablespoon of chopped fresh oregano

2 tablespoon of chopped fresh thyme

3 table spoons of chopped big leaved parsley

1 tablespoon of tomato paste

1/2 cup of water

Finely chop the shallots and the garlic, gently saute them in oil til they are soft, add tomato paste,the herbs and the cumin. Add the tomatoes and the water. Cook for about 15 min. Season with sea salt and pepper, set aside. Add the parsley.

Cut the zucchini and the eggplant in halves on the length wise. Gently brown them in a bit of olive oil – on the inside. Place them in a baking dish on some baking paper and add the sauce on top.

Bake in an 350F oven for about 45 min

You can eat them right out of the oven but they taste amazing at room temperature too.

Potatoes

It is season for new and delicious potatoes – I love new potatoes!!

I prepared them like this

I washed them and cut them in to quarters and put them onto a piece of baking paper, drizzled with olive oil, sea salt and pepper, added some fresh thyme and some fresh rosemary – packed them in to little parcels and baked them in the 350F oven for about 45 min. They tasted so good!!

I served everything with a green salad with some fresh fennel

The dressing is a classic that has been in my family forever – we use it, let me just say, a lot
The trick is to use the best ingredients – the better the ingredients the better the dressing. So in other words don’t use the cheapest hot dog mustard.

2 spoons of good balsamic vinegar
a teaspoon of good Dijon Mustard
a pinch of sea salt
one clove of freshly squeezed garlic

Mix this – then add a little olive oil while you constantly stir, add more olive oil while stirring – continue doing this till you have a thick, dark yummy dressing. You can add a little maple syrup for a sweetness if you like. This salad dressing is so good and so easy to make.