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Mint & Mango Marinated Zucchini Spaghetti

Mint & Mango Marinated Zucchini Spaghetti
It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you. First of all. We have also been working on a guest post for Design Sponge. Last but not least, we took a road trip to Denmark to visit Luise’s family. In Denmark we had 5 days of summer weather, barbecuing, friends and family. At the Raw food café we tried a delicious zucchini spaghetti. So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta. Mint & Mango Marinated Zucchini SpaghettiServes 4 as a side dish, or 2 as a dinner When we were in Thailand we bought a julienne like slicer. Raw Spaghetti2 Zucchinis Wash the zucchinis and slice them with whatever tool you have (read above). Related:  zucchiniF

Healthy vegetarian recipes Summer Squash Salad with Mustard Mint Aioli recipe on Author Notes: The name of this is fun to say, right? We just got back from New Orleans where, among other things - we had a fantastic lunch at Cochon (Melissav we finally made it there!). I had a squash salad that I knew right away I was going to have to riff of of ... turns out to be a perfect match for aioli week! Food52 Review: On a sweltering New York afternoon, we came home from work and were incredibly grateful that aargersi's no-cook Summer Squash Salad with Mustard Mint Aioli was going to be the evening repast. Serves 4-6 Mustard Mint Aioli 1 large egg yolk at room temperature 1 tablespoon champagne vinegar salt 1 cup pecan oil 2 teaspoons dijon mustard 1 teaspoon lemon juice 1 teaspoon minced fresh mint 1 very small mashed and minced clove of garlic Put the egg yolk and vinegar in a bowl you can comfortably whisk in. Salad Part This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Summer

Korean Kimchi Wraps A few days before Christmas, David’s uncle invited the whole family for a pre-Christmas dinner. The thing is that he’s not a fan of Christmas food. At all. So instead of traditional food he prepared a homemade Korean BBQ – with a full table of fermented and pickled vegetables, rice noodles, sauces, fresh bell pepper, seared salmon and meat ready to be thrown on the small table grills. Everyone picked a little bit of this and a little bit of that onto their plate, and wrapped it up in thin lettuce leaves. It was without a doubt one of the most delicious and unusual Christmas dinner that we have experienced. Since you just as well can make this dinner on a non-Christmas occasion, we decided to recreate a few of the recipes for you. Korean wraps is a really fun thing to do for dinner. If you for some reason haven’t heard of Kimchi before, we recommend that you immediately add it to the list of things you need to try. We have been wanting to share a kimchi recipe with you for a long time.

Veggie Burger Love I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger! Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations. After reconstituting a package of HotHuck’s Lean Veggie Ground, I had a wonderful base to mix together a rather ‘traditional’ burger concoction, aside from the can of pinto beans, which helped bind everything together, and stretched the mixture to make four decently sized patties. Topped with sauteed mushrooms and onions and and condiments galore, these will take your veggie burger love to a whole new level! Ingredients: 1 package of HotHuck’s Veggie Ground, reconstituted (available at Karmavore) or any package of veggie ground (For a soy-free version, add 1.5 cups of cooked brown rice or quinoa, and 1 tablespoon tamari, for more flavour) 1 can mashed pinto beans

Clementine Marmalade & Biscuits à la Roost It is time for our second guest on Green Kitchen Stories. This time we asked Coco from Roost – one of the most beautiful blogs we know – if she would like to share a recipe. She came up with this delicious combo that she will tell you more about herself. If you haven’t visited Roost before we strongly encourage you to do so. It is such a serene place with the touch and feeling of another century. Her recipes are always refreshingly pure, easy and wholesome, and the light in her photos is incredible. I have always found it rather strange that citrus fruits rise to their peak amidst the bleak, winter season. My husband and I can consume an entire bag of clementines in just a few days, but I thought I would broaden my repertoire and pursue a more sophisticated snack, one perhaps Fanny Brawne would have while reading Keats’ latest verses :) Traditionally marmalade are an equal weight of fruit and sugar boiled together, which often lends a nice congealed texture. Text and photos by Roost

ROASTED ZUCCHINI, BLACK BEAN + GOAT CHEESE ENCHILADAS Between an oven that heats the entire upstairs to 350' or a charcoal BBQ that requires a bit of forethought to get going, turning on either for summer cooking is a bit of a commitment. I have been deterred from making enchiladas for the site because they are difficult to photograph, so not only did this recipe come with an obligation to a sweaty mid-July photo session with the oven on, but also the challenge of making them look as good as they tasted. We make enchiladas pretty often. I appreciate having them for dinner and then warming them back up with scrambled eggs for a slightly different meal the next day. I've experimented with a butternut squash, greens and white cheddar version in the fall and then stuffing them with a bounty of zucchini in the summer with a slight tang of soft goat cheese. We added a few dates for upcoming book events. August 28th - Barnes & Noble Booksellers in Huntington Beach, CA at 7pm September 9th - Omnivore in San Francisco, CA at 3 pm / for serving /

Mung Bean Stew on a Budget Buying and eating healthy vegetarian whole foods is often a painfully expensive pleasure. Organic products, fresh fruits and vegetables, plant milks, special flours, nuts and seeds can easily crash any family budget. We can definitely vouch for that. For the last couple of years, our food expenses have doubtlessly been our highest cost each month. With this in mind, we have decided to start a new series on the blog called Healthy Eating on a Budget. Here are some general tips on how to eat healthy vegetarian whole foods on a budget: Choose dried. If you feel like sharing your own personal budget tips, we’d love to hear them! Mung Bean Stew & Whole Grain Rice Serves 4-6 2 cups dried mung beans, soaked in water for 8-12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk 1,5 cups whole grain rice 3 cups water 1 tsp sea salt

white bean quinoa burger with basil aioli After two tasty trials, the third time is Most Definitely A Charm. I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list. See? Very few ingredients, just as I like it: Those ingredients make for a very tasty burger, and after baking, they held their shape! check, Check and CHECK ! For added flavor, I also made a vegan basil aioli, using my beautiful basil plant: Jason’s burger, without tomatoes: Jason had a second burger, sriracha-fied. white bean quinoa burgers 1 can great northern beans, rinsed, halfway mashed 1 cup cooked quinoa 1/2 cup yukon gold potatoes – mashed 1/4 cup nutritional yeast 1/2 red onion, finely diced 2 cloves garlic, finely diced sea salt, to taste + gluten free ap flour, to roll/form (1/8 cup) Combine all ingredients except flour. Bake @ 325 for 40 minutes – flip burgers after 20 minutes. Makes 5 burgers. vegan basil aioli 1/2 cup raw cashews, soaked overnight 1/3 cup water splash lemon juice 25-30 fresh basil leaves

Recipe Review: Authentic Ciabatta from Cook's Illustrated | Apartment Therapy The Kitchn Being fans of both homemade bread and Cook's Illustrated, of course we had to try the ciabatta recipe from the March/April issue! The recipe was pretty elaborate, including both a preferment made the night before and many detailed steps on baking day. But we were undaunted... If you're at all curious about baking and bread chemistry, the article preceding the recipe has a wealth of information. Although this recipe does include more steps and details than you'd find in a typical everyday bread recipe, we found that the actual hands-on time wasn't that intense. The final loaf was just lovely. The ciabatta wasn't as hole-y as we were expecting, although this seems to be the author's intention. All in all, we definitely recommend this recipe for anyone who feels like breaking out of the mold and giving artisan bread a try. Has anyone else tried this recipe yet? Related: Working with Yeast: Be Not Afraid! (Images: Emma Christensen for the Kitchn)

Zucchini: A manifesto. Zucchini + toasted walnut “Junk Salad” with a roasted garlic + lemon drizzle {gluten-free, vegetarian}. Zucchini is one of those vegetables that, when it comes to be in season, it comes to be very much in season. For this reason (among others), it is our bad luck that it’s not currently July. But, no matter. Zucchini is also one of those vegetables that people with gardens are always trying to give away. The rule about zucchini is that, when you have a lot of it, you eat a lot of it. I remember baking zucchini bread those summers — so much zucchini bread. A salad. The much-celebrated zucchini bread is always made even more celebratory when aided by its faithful sidekick, the toasted walnut. Until the time is right, I’ll be enjoying my zucchini in moderation. Zucchini + toasted walnut “Junk Salad” with a roasted garlic + lemon drizzle {gluten-free, vegetarian}. Yields: 2 big salads Ingredients: For the salad: For the drizzle: Method: First, roast the zucchini. Like this: Like Loading...

Roasted Zucchini & Funnel Chanterelles We had a conversation with a friend a while back about the effects of cooking according to season. It might be one of the most helpful and immediate actions we can do for our environment. Choosing locally grown doesn’t only help the farmers but also on a bigger perspective. Don’t misunderstand us now, we really don’t want to preach. We will however, when it is possible for us, try even harder to share recipes according to the season. We will kick things off with something incredibly local and seasonal. Since we live in central Stockholm we don’t find a lot of food growing in our neighborhoods. When we got back home we brought two jars of honey, a bag of delicious funnel chanterelles and some fresh rhubarbs with us. Baked Zucchini & Roasted Funnel Chanterelle 1 big zucchini, squash, butternut squash or pumpkin 2 tbsp olive oil1 tbsp raw honey fresh thyme4 cloves garlic (1 for the zucchini and the rest for the chanterelles) 500 g Funnel Chanterelle or winter mushrooms

» Zucchini Noodle Salad Recipe with Spicy Peanut Sauce Vintage Mixer This cool zucchini noodle salad came from an epiphany I had recently and maybe it’s not that grand of a thought but it inspired me none the less. Here it is… instead of starting my grocery list with things I need, I’m going to start my list with the things I already have, then I’ll find recipes using those items. If there are some ingredients I still need at this point, then I’ll make a grocery list from here. Last week I visited my friend Kalyn’s bountiful garden and snagged a few of her lovely zucchini. We made a huge bowl of it to share with friends for a picnic in the mountains. Around this time of year, when produce is more plentiful, I really hope to keep up with this thought of making the best use of what I already have. Zucchini Noodle Salad with Spicy Peanut Sauce Ingredients 3 zucchini, julienned 1 carrot, julienned 1 can of chickpeas for spicy peanut sauce Instructions Using a mandolin on the thin sliced setting, julienne the zucchini and carrot into thin noodle like ribbons.