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linseed vegetarian recipes

Beet & Greens Tart

May 16 2015 Green Kitchen Stories 

Beet & Greens Tart I’m tired of writing about food today, so Im going to write a random thing about myself instead. Hope I don’t bore you. When I tell my friends that I like to watch tv-series on my phone and movies on my computer - simultaneously - they often give me that you-are-weird look. It doesnt matter that I try to explain that it can be very stressful to be the father of two kids, run a family business and have a blog, so watching tv-series and movies is my way to de-stress. And since I dont have much time to myself, I try to make the most of it. It makes sense to me. For many years, I just fast-forwarded through movies but I have realised that this is a much better way (when I fast-forwarded I often missed essential parts of the plot so I had to rewind several times, and that kind of defeated the purpose). Luise isnt very understanding either, Ive explained to her that Sherlock Holmes (the one living in New York with Lucy Liu as an assistant) can watch like 10 different TVs at the same time, but she told me that I was being ridiculous (I still dont understand if she means that I’m ridiculous for making Sherlock Holmes references or because Sherlock Holmes is awesome and Im ridiculous for comparing myself with him?). Anyway, in order to not loose your interest completely I think I need to start introducing today’s recipe. It’s a beet tart. Its not very complicated to make and its really delicious. You can probably make it while watching Sherlock Holmes, but I wouldnt recommend to simultaneously watch another movie. Its a one-screen kind of recipe. Mostly because you need to grate beets and I have had enough accidents with the box grater to know that two screens and a box grater is more than even I can handle. I am sure Sherlock could pull it off though. The tart crust is gluten free and really easy to handle, in fact, it might be our best tart crust ever. I usually just press the dough into a case without using a rolling pin, but this time I rolled it out between two sheets of baking paper and it came out real pretty and easy to handle. However, you need 3 different types of flour and if you think that’s too much, feel free to replace it with your own favourite tart crust recipe. Given that I’ve been talking about beets and Sherlock Holmes, I could easily make some references to blood stains in our kitchen, but I’m going to talk about the flavour and method instead. We went classic with the beet pairings. The idea is to fill up the bottom of the tart with raw grated beetroots, then we top it with sautéed onion and beet greens that are mixed with beaten egg, plant milk, crumbled goat’s cheese and mint. And right before we eat it, we usually drizzle some raw honey on top because the sweetness is really nice together with the goat’s cheese. Sherlock has bee hives on his roof so I’m sure he would appreciate the use of honey. All in all it’s a great recipe for a lunch or a picnic. That was it. Thank you for listening. Let’s bake tarts now. Beet, Goat’s Cheese & Walnut Tart 8 servings If you find beetroots with fresh and good looking greens, go ahead and use them. They are usually pretty easy to find during the spring and summer. If not, just use the beetroots and replace the beet greens with spinach, chard or kale instead. Tart crust 1 cup /­­ 100 g /­­ 3.5 oz rolled oats (or 3/­­4 cup /­­ 200 ml oat flour), choose certified gluten free if you are intolerant 1/­­3-1/­­2 cup /­­ 50 g rice flour 1/­­3-1/­­2 cup/­­ 50 g almond flour 2 tbsp linseeds (optional) 1/­­2 tsp salt g /­­ 5 tbsp cold butter or coconut oil, cut into dices 4 tbsp ice-cold water Filling 2-3 beetroots (approx 1 lb/­­500 g),  1 red onion, peeled 3 garlic cloves, finely chopped 1 tsp fresh or dried thyme salt & pepper 2 large bunches beet greens (or spinach) 1-2 tbsp apple cider vinegar 3 large eggs 100 ml milk of choice, we used rice 100 g /­­ 3.5 oz goats cheese /­­ ch?vre 10 fresh mint leaves 10 walnuts, lightly crushed 2 tbsp honey Preheat the oven to 350°F /­­ 180°C. Add rolled oats, almond flour, rice flour, linseeds and sea salt to a food processor and pulse until the oats have been mixed into flour. Add the diced butter and pulse a few times until you get really small pieces of butter evenly distributed in the flour. (These steps can also be made by hand.) Add the water,  pulse until everything comes together. Try to form a ball with your hands. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes. When done, place the dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/­­8 inch /­­ 5 mm thick. Carefully transfer it to a 10 inch /­­ 27 cm tart pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy. Peel the beetroots and grate them coarsely on a box grater or in a food processor. Cut the onion thinly. Place a large frying pan on medium heat. Add a slab of coconut oil or butter and, when melted, spread out the onion slices evenly in the pan. Fry for 4-5 minutes and then shake the pan and fry them on the other side. Add garlic and thyme and fry for about 30 seconds before adding half of the beet greens (or spinach) together with apple cider vinegar, salt and pepper. When the greens have wilted down, add the rest, stir around and then take the pan off the heat. Beat the eggs together with the milk and then crumble in the goat’s cheese. Add sautéed vegetables and mint leaves. Place the grated beets at the bottom of the tart, reserve some for the top. Pour the egg and greens mixture over the center, make sure that the cheese is somewhat evenly distributed. We usually leave about an inch /­­ 2 cm of beetroot untouched towards the edges (just because it’s pretty). Tuck in walnut pieces here and there at the top and the remaining beetroot. You can drizzle some honey on top before baking if you prefer a bit of caramelised top, or just save it for after it’s baked. Bake for 30-35 minutes or until golden and firm. Serve with a dollop of Turkish yogurt and some drizzled honey on top. Oh, one other thing, completely unrelated to Sherlock Holmes and Beet Tarts. We’re going to Milan next week to talk about the Italian edition of our (first) book. We will be talking, cooking a recipe and have a book signing at Corriere della Sera’s food event Cibo a regola d’arte on Thursday 21st May at 5.30pm. The event is free and will take place in Triennale – salone dOnore. Hope to see some of you there!

Seeded Spiced Pumpkin Rye Bread

October 31 2014 Veggie num num 

I recently had the opportunity to take a peek at a wonderful new book thats all about helping families get back to real food - its called The 52 New Foods Challenge by Jennifer Tyler Lee. Packed with more than 150 great recipes, featuring lots of different fresh and wholesome ingredients, the book also offers a wealth of information on healthy eating as a family and engaging your kids with eating and cooking fresh and wholesome foods. This is the kind of stuff that gets me excited – new ways to help people discover the joys and lifelong gains of adopting nourishing eating habits and raising your kids to understand the benefits of enjoying healthy whole foods. The 52 new foods challenge is a fun and practical way for families to try new foods, together. Each week you try something new – kale, artichokes, quinoa – follow the recipes and engage with the fun activities designed to inspire kids in the kitchen and get them excited about real food. So today I am sharing a Veggie num num version of Jennifers Pumpkin Bread recipe and hopefully uncovering a new way to get my little one eating pumpkin too. This pumpkin rye bread recipe is sugar free, dairy free and egg free, packed with nourishing seeds, and delivers a soft, dense, indulgent bread with a lovely subtle flavour from the rye. It would make a nice breakfast treat, morning snack or even dessert. For something a little special I served this vegan pumpkin rye bread topped with coconut yoghurt, pecans and a drizzle of maple syrup - it was amazing!! The 52 New Foods Challenge is a fantastic book packed with practical information, delicious recipes and lots of fun inspiration to get you and your kids into the kitchen and enjoying creative, delicious meals! You can PRE-ORDER a copy today! SEEDED SPICED PUMPKIN RYE BREAD Adapted from The 52 New Foods Challenge by Jennifer Tyler Lee Preparation time: 40 minutes (+35 mins to roast the pumpkin) /­­/­­ makes 1 loaf - 1 kg (2lb) piece of organic pumpkin -  1/­­2 cup dates, pitted - 2 tsp chia seeds -  1/­­4 cup raw cold-pressed coconut oil -  1/­­4 cup coconut yoghurt - 1 cup rye flour -  1/­­2 cup plain all-purpose flour - 1 tsp ground cinnamon -  1/­­2 tsp ground ginger -  1/­­2 tsp ground cardamom - 1 tsp baking powder - 1 tsp baking soda - 1 tbs pumpkin seeds - 1 tbs sunflower seeds - 1 tbs linseeds (flax seeds) for the topping - 2 tbs pumpkin seeds - 1 tsp maple syrup -  1/­­2 tsp raw cold-pressed coconut oil to serve - coconut yoghurt - raw pecans - maple syrup or honey Preheat the oven to 180°C/­­355°F and grease and line a 22cm x15cm (9inch x 6inch) loaf tin. Peel, seed and chop the pumpkin and throw the pieces in a roasting tray. Drizzle over a little neutral flavoured oil like sunflower or rapeseed, toss well to coat, and then pop in the oven for around 30-35 minutes until soft. Remove from the oven and set aside to cool before transferring to a blender or food processor to blend until smooth. Set aside. Meanwhile combine the chia seeds with 1/­­2 a cup of water and set aside for around 10 minutes, until it forms a gel. Make the topping by tossing the pumpkin seeds with the coconut oil and maple syrup and set aside. Throw your pitted dates into a blender or food processor with 1-2 teaspoons of water and blend until finely diced and they form a paste. Transfer the blended dates to the bowl of a stand mixer (or using a hand beater) whisk the dates with the prepared chia gel and the 1/­­4 cup of coconut oil until well combined. Add the coconut yoghurt and 1 cup of your prepared pumpkin puree. Whisk again until well combined. Into a separate bowl sift the flours with the ground spices, baking powder and baking soda. Add the seeds and stir until well combined. Add a third of the flour mixture to the pumpkin mixture and fold until combined. Add the remaining flour in two more batches, folding gently between each, until combined. Pour the pumpkin bread mixture into the prepared loaf tin and sprinkle over the prepared pumpkin seeds. Place in the pre-heated oven for around 20-25 minutes - until golden on top and a skewer inserted into the middle comes out clean. Allow the pumpkin bread to cool in the tin for 10 minutes before turning out on a wire rack to cool completely. To serve, slice the bread into thick pieces and top with a dollop of coconut yoghurt, a scatter of pecans, and a drizzle of maple syrup or honey for something a little special. The post Seeded Spiced Pumpkin Rye Bread appeared first on Veggie num num.

3 x Breakfast Oatmeals & Copenhagen

July 9 2014 Green Kitchen Stories 

3 x Breakfast Oatmeals & Copenhagen Even though we have posted countless porridge recipes on this blog - baked, soaked and cooked - we recently realized that we never have posted one of our standard breakfast oatmeals. Oatmeal is one of the most common breakfasts for us on early weekday mornings. It’s quick to make and you only need one ingredient for the most basic recipe. But it can also be prepared in endless varieties depending on season and preference. You can cook oats with water, fruit- or vegetable juice or any kind of milk. And you can either stick to just rolled oats or mix them with quinoa flakes, rye flakes, chia seeds, linseeds or any other kind of seed. We have shared three different set-ups here. One with oat and rye flakes cooked on carrot juice, one standard oatmeal cooked with coconut milk and the last one has egg added to the oatmeal for a protein boost. We have also used different toppings on them. Berries, dried fruit, seeds, nibs, compotes, nut butters and even vegetables are often added to our oatmeals. Remember that the actual oatmeal is only 45 percent of the experience. The most important part are the toppings. So don’t be shy, build mountains of different toppings. We’d love to see your oatmeal creations on Instagram. Hashtag it  #gksbreakfast so we wont miss out on anything. To be on the safe side you could also tag either David:  @gkstories or Luise:  @luisegreenkitchenstories.  Were looking forward to see what you come up with! We were inspired to do this post about oatmeals after our recent visit to the Copenhagen porridge restaurant Gr?d. They serve both sweet and savory porridges and going there feels just like coming home, as they share our love for these warm grainy bowls. The carrot oatmeal further down is similar to something we had there. We have also put together a list of our other favorite places in Copenhagen, in case some of you plan a visit during the summer. Copenhagen Eating Guide The A la Menthe - Morroccan cafe with amazing vegetarian lunch or dinner platters and of course fresh mint tea. R?dhusstraede 5 (near Str?get) 1466 Copenhagen K Bang & Jensen - Cool cafe with traditional danish food with a trendy twist. Istedgade 130, 1350 Vesterbro Höst - Beautiful restaurant with a modern nordic cooking style - N?rre Farimagsgade 41, 1364 Copenhagen K 42 Raw - Our favorite Raw food cafe in Copenhagen with great food, breakfast, desserts, smoothies and juices. Pilestraede 32, 1112 Copenhagen K Simple Raw - Cute little Raw food cafe with delicious food. Try their brunch or lentil burger. Oehlenschlaegergade 12, 1663 Vesterbro Morgenstedet - Organic cafe at Christiania, great homemade food! Christania, 1440 Copenhagen K Parterre - Cute little cafe with danish and french pastries, lunches and cakes, beautiful location by the water. Ovengaden Oven Vandet 90, 1415 Christianshavn Gr?d - A cafe that only serves porridges, sweet and savory. Very delicious and top quality. Jaegerborgsgade 50, 2200 N?rrebro or Torvehallerne, Linnésgade 17, 1362 Copenhagen K Atelier September - Old antique store turned into a cafe. The food is simple tasty danish/­­french food. Freshly squeezed juices and good coffee. Gothersgade 30, 1123 Copenhagen K Rist Kaffebar - A coffee shop with a great atmosphere and nice food. Vaernedamsvej 4b, 1619 Vesterbro Café Granola - Charming cafe in the most charming street in Vesterbro. Try their brunch. Vaernedamsvej 5, 1619 Vesterbro Isvaerket - Organic ice cream bar. Stefansgade 15, 2200 N?rrebro Laundromat - A cafe where you can also bring your dirty laundry. They also have a large play corner for kids. Elmegade 15, N?rrebro or ?rhusgade 38, ?sterbro or Gammel Kongevej 96, Frederiksberg C Anne’s Gademad – Homemade take away dinner. Vegetarian option every day. Enghavevej 3, Vesterbro L?L? – Vietnamese restaurant with great vietnamese food with a modern twist. Vesterbrogade 40, 1620 Vesterbro   Oatmeal – 3 ways Protein Boosted Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 2,5 cups water 2 eggs 1/­­2 tsp ground vanilla 1 pinch sea salt Topping: avocado, sliced raspberries, fresh or thawed frozen hemp seeds chia seeds quark yogurt Place oats, water, eggs, vanilla and salt in a small saucepan and bring to a simmer on medium to low heat. Stir to combine. Let simmer until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Carrot & Rye Oatmeal Serves 2 1/­­2 cup old-fashioned rolled oats 1/­­2 cup old-fashioned rolled rye 1,5 cup carrot juice 1 cup water 1 pinch sea salt Topping: raisins flax seeds unsweetened apple sauce with grated fresh ginger (cook chopped apples, a little water and grated ginger until tender) cacao nibs Place oats, rye, carrot juice, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Sweet Coconut Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 1,5 cup coconut milk 1 cup water 1 pinch sea salt Topping: almond & cacao nut butter (mix nut bitter and cacao powder) toasted desicated coconut toasted pumpkin seeds and sunflower seeds strawberries, fresh or thawed frozen raw hazelnuts, chopped goji berries Place oats, coconut milk, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Tip: For grain free options use rolled flakes of whole buckwheat, millet or quinoa.

Seeded Buckwheat Toasted Muesli

May 12 2014 Veggie num num 

A crunchy, slightly sweet and coco-nutty toasted muesli - perfect for breakfast, snacking or dessert. Full of powerful vegetarian foods like buckwheat, linseed, pumpkin and sunflower seeds, plus whole grain oats and rye - this toasted muesli recipe is one of my favourites variations. [...]


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