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Roasted Blueberry Crostini with Za'atar Honey & Walnuts. Pairing sweet and savory flavors is one of my favorite cooking techniques and this seasonal crostini packs a lot of punch! I love za’atar–the Middle Eastern spice blend that is composed of thyme, sumac, and sesame seeds–and think it pairs really well with the sweet roasted blueberries and honey-cashew “ricotta” that I used to spread on the toasted bread. Feel free to use traditional ricotta cheese with a touch of honey if you don’t feel like making the honey-cashew spread. Either will work in this recipe. I do however, love the subtle sweetness of the cashews and think they pair really well with the rest of the ingredients. Either way, this is the kind of quick meal I’m digging these days as the chores at the farm continue to increase and time in the kitchen is sparse.

Serve this crostini with a simple salad for a farm fresh lunch or dinner. Cheers from Tumbleweed Farm! Roasted Blueberry Crostini with Za'atar Honey & Walnuts Prep Time: 10 min Cook Time: 15 min Serves: 4 Preparation Notes. Blueberry, Feta and Honey-Caramelized Onion Naan Pizza. This recipe for a savory Blueberry, Feta and Honey-Caramelized Onion Naan Pizza will surely surprise your tastebuds!

I saw a dear friend today. It had been too long since the last time we met, way too long. I’m not quite sure how that happened, but as I hugged her and marveled at how her children have grown so much, I made a quiet promise to myself that I will never let time slip like that from me again. Life has a terrible habit of getting in the way, and as much as I embrace social media and the idea of staying connected through it, I realize that it can keep us apart. Seeing pictures of friends on Facebook is not the same as giving each other a hug in person, looking into their eyes, and hearing their laughter in person.

Living through the seasons reminds me of this, in an odd sort of way. You may wonder if I will ever stop with the blueberries, but I just can’t. If there is one blueberry recipe you must try this summer, please promise me you will try this one. It’s that time again! Guest Recipe: Kelp Noodle Pot. My inspiration interview with the Hemsley’s was so popular with you guys, so I think you’re all going to be really excited about their delicious guest recipe too, which is for kelp noodle pots. They describe it as: an instant hot dish to see you through working week lunches – no microwave needed. If it’s a comforting bowl of goodness that you’re after, then all you need is 10 minutes to throw any leftover veggies, coleslaw or cooked quinoa into a heatproof jar before you leave for work or do it the night before.

Come lunchtime, just add boiling water and wait 5 minutes for the magic to happen. I’ve tried it and it’s so delicious, so I’m sure you’l feel the same. Serves 1 – 35g of kelp noodles – a pinch of dried dulse or other seaweed/sea vegetable – 1/2 a teaspoon of grated fresh ginger (unpeeled if organic) – 1 tablespoon of chopped fresh coriander or mint – 2 teaspoons of miso paste – a squeeze of lemon or lime juice – optional: a few tablespoons of cooked quinoa. Tomato, Ricotta, Kale & Basil Lasagne | Gather & Feast. Vegetable Packed ‘Rainbow’ Lasagne | Gather & Feast. This week’s new recipe is a delicious veggie-packed rainbow coloured lasagna! I’m SUPER happy with how this one turned out. It’s definitely a winner but does take a little time to prepare as all the vegetables need to sit on separate layers between the lasagne sheets, creating that pretty looking rainbow effect.

Baking and then puréeing the pumpkin and beets is also time-consuming. If you’re short on time, instead of puréeing the beets and pumpkin you could thinly slice them, bake them in the oven, and then add them as cooked slices in the lasagne. You could also roughly chop or mash them with a fork. Feel free to use any brown, flat or portabello mushrooms that you can find. This recipe makes quite a large lasagne perfect for a family dinner or gathering, but you could also freeze the lasagna into portions for easy lunches and dinners during the week. Enjoy the recipe, and as always if you have any questions or just want to say hello let me know in the comments below. Ingredients Lasagne. Creamy Miso Peanut Chicken Lettuce Wraps. Beetroot Burgers. © 2010 Green Kitchen Stories As soon as spring arrives we will take a trip to our country house, fire up the barbecue and make some veggie burgers (with portabello mushrooms), yum!

Unfortunately spring has never felt further away. On the news they are talking about snow chaos, and a walk to the grocery store feels like torture. Not only is it freezing cold, you also have to look up to avoid getting hit by falling icicles. Inside our apartment we are however pretending winter is far away by trying a whole new spring burger recipe. We put our beetroot burgers in an organic sourdough baguette and topped it with mashed avocado, tomatoes, cucumber, red pepper, mayo, red onion, asparagus and some thyme.

Beetroot & Millet Burgers10 burgers 1 cup water 1/2 cup millet (rinsed in hot water) a pinch of fennel seeds salt. Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers. Oct 12 How was your weekend? We finally set up our living room with our new rug, plus I just ordered a custom designed ottoman, which I’m really quite excited about. We picked a dark blue velvet color and can’t wait to see it when it arrives in a few weeks. Other new things? A black custom french-looking desk and a small side table that’s going to be painted a bronze gold. Obsessed is an understatement. Hmmm what else? Veggie burgers are wonderful because like regular burgers, you can get creative with the ingredients and toppings. The nutrition shines in this recipe too! How to serve these burgers: I’ve been topping mine with bold arugula, creamy avocado and enjoying with homemade sweet potato fries.

If you’re looking for more veggie burger recipes, here are some of my other favorites: New Mexican Green Chile Black Bean Burgers Chickpea, Quinoa & Sweet Potato Burgers Jalapeno Chickpea Lentil Burgers with Mango Avocado Pico Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto. BEETROOT BURGERS with black garlic mayo & an apple lemonade | Anett Velsberg. The northern hemisphere is currently at the end of their summer, and what better way to send it off than with a proper veggie barbecue with some ice cold lemonade. I made these beetroot patties with black garlic mayo and loads of veggies on top. Delicious! Ingredients For the beet patties: 3 small beets, shredded 350ml kidney beans, cooked 250ml mushrooms, chopped 250ml cooked rice 1/2 yellow onion, finely chopped 1 garlic clove, finely chopped 50ml pumpkin seeds thyme For the black garlic mayo: 1 egg yolk 1/2 tsp mustard 120 ml olive oil 1/2 garlic clove, finely minced 2 black garlic cloves, finely minced lemon juice To serve: Burger buns, halved and toasted Yellow tomatoes, sliced rocket avocado, thinly sliced oven baked potato wedges Recipe For the patties: It is best to make these a day ahead so they can firm up before grilling.

Heat oil in a skillet, add the minced onion, garlic, beets, thyme and mushrooms and sauté for 30 minutes until the beets are mushrooms are tender. For the mayo: To serve. Portobello & Peach Burger for Designsponge. When Design*Sponge – one of the coolest design blogs on the web – asked if we would like to do a recipe for them, we were quick to say yes. So a few weeks ago we went out to our country house and made one of our favorite summer dinners, Portobello Burgers. We always eat them with mashed avocado and some kind of salsa, instead of the old ketchup and cheese combo. They are very easy to make and taste so incredible fresh. For this recipe we added grilled peaches instead of making a salsa. Scroll down for the recipe or read the whole story on DesignSponge. Grilled Portobello & Peach BurgersMakes 6 burgers Ingredients 6 portobello mushrooms6 peaches6 sweet potatoes6 burger buns of your choice (If you don’t eat gluten, we have a quick gluten-free bun recipe on the blog.)100 g fresh pea sprouts5 small roman tomatoes, sliced5 small spring onions, slicedfresh thymeolive oilsalt & pepper Marinade Ingredients 4 tbsp olive oil2 fresh rosemary sprigs1 tbsp fresh thyme2 garlic cloves1/2 lemonsalt & pepper.

Tasty Teriyaki Veggie Burger. Life is full of unexpected twist and turns, and if you’ve been around long enough, you’ll know it doesn’t always go as planned. Your friend bags on you for coffee. Your flight is cancelled. Your job is downsized. You don’t get in to your dream school. You were supposed to be married by now. Such a crazy roller coaster, this life. Speaking of vegan gluten-free veggie burgers, have we got a recipe for you. These veggie burgers are baked (probably not grillable, sadly) and take about 1 hour to prepare, but to us the effort was worth it. Tasty Teriyaki Veggie Burger Preheat oven to 375°F.

This post is sponsored by Bob’s Red Mill. Holiday Stuffed Pumpkin. I often feel a sting of jealousy at dinners during the holiday season. At first, I thought it was because as vegetarians we often only get to eat the side dishes. But even when we brought our own main course to the table, I found myself staring enviously at the Thanksgiving turkey or Christmas pig. Don’t get me wrong, it’s not like I want to eat them. It’s just all the fuss around the centerpiece of the table that makes me feel like I’m missing out on something. The initiated talks about cooking techniques, stuffings and their grandmother’s secret method. I also want to join that club. So this year we stepped things up and decided to try a more impressive dish. We created this stop-motion video to get you in the right pumpkin party mode! Holiday Stuffed Pumpkin6–8 servings We used a 13 lb/6 kg Muscat squash for this, but any eatable pumpkins would work. 1 large pumpkin or 2 smaller pumpkins 1 small knob of coconut oil, ghee or olive oil Cut a hole on top of the pumpkin, shaping a ‘lid’.

BALSAMIC ROASTED ROOTS + SPINACH SAUCE — Sprouted Kitchen. Scrub the beets and carrots clean. Peel the beets with a vegetable peeler, doesn't have to be perfect. Lay them out to dry on a dishcloth (use a dark one, the beets bleed). Preheat the oven to 425'. Line a baking sheet with parchment paper or foil. While the vegetables are cooking, make your spinach sauce. In a medium saute pan over medium low heat, add a drizzle of olive oil and the minced garlic and cook until fragrant, about a minute. . * The assorted carrots, beets, spinach, garlic and microgreens were sent to me by Gilt Taste while the text and recipe are my own. Roasted Kale and Beets with Honey-Horseradish Vinaigrette.

Hip hip! I have an oven. And you can bet it’s had a pretty major workout in the past few days. Oh the simple, unadulterated joys of baking granola and roasting veggies – it will never get old. This week I bought a gingantor bunch of purple kale from the biodynamic market and as my hands were getting pretty tired of massaging, I decided to go another route and roast those puppies.

If there is anyone out there who hasn’t tried kale chips before, or kale for that matter, this dish is a must. This technique of baking or roasting kale turns a scary, rubbery leaves into thin, crisp, irresistible chips. I kid you not. Now, don’t be fooled by appearances. It should be emphasized that finding the freshest ingredients for this recipe is important. Hot n’ Heavy HorseradishIt seems that most people are familiar with horseradish, but in a limited context. Horseradish is part of the Brassica family, which includes kale, broccoli, cabbage and mustard. Directions:1. Directions:1. New class dates! Tamari sautéed mushroom salad with mole dressing. 4Summer is for salads, so I thought I’d show you my go-to summer salad this season: my tamari sautéed mushroom salad with mole dressing. I have been playing around with chocolate in my food a lot lately, I love adding cacao nibs to my breakfast granola, in chilis such as this buckwheat chili, and recently I have become a real fan of chocolate dressings.

Don’t worry, this salad does not taste like a sweet dessert at all, the chocolate flavor rather complements all the ingredients. Combined with the saltiness of the tamari sautéed mushrooms, and the sweetness of the tomatoes, this is a salad that everyone in your household will love. I created this tamari sautéed mushroom salad with mole dressing for Delinero*, a German online delivery store, who asked me to get creative with some of their ingredients. Since I love discovering new things for the kitchen, I spend hours in their highly exclusive store, before deciding on ingredients for a new recipe.

Why should you consume raw honey? Notes. Butternut, Kale & Feta Quiche. Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats. Life in its very essence. Since we don’t eat crayfish, we made a couple of salads and baked a large, round version of this butternut quiche. We have been talking about making a butternut quiche ever since we first tried it, two years ago at a café in Bondi outside Sydney.

When we recreated the quiche the other day, we also shot this video below. You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu, a squeeze of lime and nutritional yeast. Butternut, Kale & Feta Quiche Preheat the oven to 350°F / 180°C.Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. PS. 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. Imagine if we didn’t have to fly food all around the world just to satisfy our needs for this and that. I’m telling you, that is a whole lot of transportation we could save in on (and the transportation of animals, phew we’ll leave that page blank).

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. Beetroot Burger / Burger de Betterave. RAINBOW VEGGIE BOWLS with a peanut sauce — Anett Velsberg. Mushroom and Brie Quesadillas | a Couple Cooks. ALMOND MEAL QUICHE WITH SWEET POTATOES, MUSHROOMS + GREENS. Tamari Beet Bowl w/ Fried Mushrooms & Avocado - Will Frolic for Food.