Who’s ready to spice up their Halloween with these Sriracha Cauliflower Poppers?! If you’re ever craving spicy wings, these come up as a close (plant-based) cousin, bringing the flavor & heat all in one bite. This recipe makes for the perfect appetizer when you’re having people over. The cauliflower provides a hefty dose of vitamin […]
Plant-Based Monday is here and we’re bringing you seckel pears! How many of you have heard of these beauties? Or used them in recipes? Seckel pears are super tiny pears with a round body and shorter stem. They tend to be very firm and a little bitter. Seckel pears aren’t as sweet as a lot […]
I am a bit surprised that it has taken me this long to share a whole-roasted cauliflower recipe but I was waiting for the perfect version. Turns out, the perfect version existed with a little help from one of my favorite recipes on the site: tikka masala lentils. This paste is a vegan recipe’s best friend. It’s full of flavor, mixes well as a sauce or marinade, and freezes well (I always make a triple batch!)
This tikka masala cauliflower is perfect for dinner, either for a family or as a holiday addition. I would recommend serving this with a chickpea or lentil salad, for a boost of protein. You could also replace the millet with quinoa. Read more and see the recipe.
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It’s in high-rotation around here and the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.
A couple things worth noting. I’ve made this with fresh udon noodles (delicious!), you see it pictured here made with whole wheat fettuccini (thumbs up), and I’m also convinced thick, wide rice noodles would be good. Feel free to experiment. I think the key is a substantial noodle – skip the angel hair, and soba for this round.
On the vegetable front, literally clean out your crisper, and play around with the different vegetables you use here. Just group them in neighborhoods. This way if some of the vegetables cook more quickly than others, you can just move them off the sheet pan.
I went down the Halloween cocktail rabbit hole the other day, and (wow!) there are some spooky, wild drinks out there. You might encounter Glowing Jell-o Shots, or candy corn cocktails, or even an eyeball punch. There’s no shortage of cocktails you’d probably regret the next day – weird mixes of alcohols, overly sweet, lots of gummy worms in drinks, etc. So, I thought I’d do a quick round up of Halloween cocktails that were a bit less theme-y, ones that still had some ghoul and ghost, but also seemed delicious.
5. Kombucha Dark & Stormy – (101 Cookbooks)
These are so delicious. Essentially, a twist on the classic cocktail make with strong ginger kombucha in place of ginger beer. A splash of rum, optional twist of lime, and you’re good. Get the recipe here.
Leftovers seem to be a constant battle in our house. I could easily eat the same thing for multiple days in a row but my husband isn’t so keen on that. This leaves me constantly trying to reinvent leftovers (or just cook smaller batches- it’s the reason almost every photo I post only has one or two bowls in the set-up.)
This broccoli frittata sandwich is a go-to in our house, primarily because whenever I make a frittata, there’s at least one slice leftover. Sure, you can reheat a frittata but why do that when you can smash it in a grilled cheese sandwich?
Classic cocktail enthusiasts might want to look away. This is my take on the Dark n’ Stormy cocktail from the Bahamas (which is a trademarked mix of Gosling rum, and spicy ginger beer). I like a Dark n’ Stormy – they’re invigorating, easy drinking, simple to make, and equally tasty on a beach or in an urban bar. I like them in summer, and I like them right now. Some while back I stopped using ginger beer, and switched to kombucha. And not just any kombucha, I now make them with the spiciest ginger kombucha I can find, bonus points if I can find the ginger-cayenne variety. So incredibly tasty. To make the drink, you take a splash of dark, flavorful rum, and top it off with kombucha (or ginger beer if you want to play it straight). At any rate, I thought it’d be a great Halloween cocktail for you to try – because, well, the name. But also, because it’s a cocktail everyone loves!
I’ll throw one optional wildcard in here, only because we have a prolific makrut lime tree. You can infuse the rum with a couple of lime leaves (for five minutes or so), and it perfumes the rum subtly. A lot of bartenders serve Dark n’ Stormy cocktails with a brightening splash of fresh lime juice. This add another layer. So, infuse the rum and then proceed with the recipe.
With holidays on the horizon, this Roasted Garlic Massaged Kale Salad is the perfect addition to a delicious (and hella healthy) holiday dinner! The creamy combination of tahini and apple cider vinegar in the dressing helps to cut some of the natural bitter kale flavor. We’ll also be using roasted garlic in this recipe to […]
I know what you are thinking. Where is the cake and what is that red sauce? In most other countries, this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake. I have the fondest memories leaning over a huge bowl filled with Gammeldags æblekage at my grandmother’s kitchen table. It was smooth apple sauce (our version is red here) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always with a smile on her face. My memories of her are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and I remember her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but – damn! – she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake is for you grandma. /Luise
Our version actually has quite a few own quirks compared to my grandmother’s. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream (nr heavy cream) on top to make it vegan. But it still tastes a lot like the ones in her house. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s actually pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in.
While testing the first version of the recipe, David’s concern was that it didn’t look pretty enough. I peeled the apples and didn’t blend the sauce so it came together rather yellow/brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/red color. I’ve never seen an apple sauce looking radiant like that before.
Make sure to cook a double batch of the sauce. It’s so good on top of yogurt and porridge bowls.
We are not experts on whipped coconut cream. We have failed at making it just as many times as we have succeeded. Different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making this video we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream.
I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious.
Grandma’s Danish Apple Cake
If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.
1 kg / 2 lb red apples
250 ml / 1 cup water
1 tbsp fresh ginger, grated
1/2 tsp ground vanilla powder
1 tsp ground cinnamon (or cardamom)
1 tbsp lemon juice
180 g / 1 cup almonds
100 g / 1 cup walnuts
whipped coconut cream (or regular cream)
Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft. Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside. When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce, scoop into a container and leave to cool.
Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form.
Place apple sauce as a bottom layer in 4 glasses or jars (or use 1 big bowl). Top with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!
They sit quite well in the fridge so they can be prepared a few hours ahead.
PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post.
The wall of energy bars being sold in just about every grocery store is pretty astonishing. The problem I have with a lot of them is their highly processed ingredient lists. Also, the ones that have short, recognizable ingredient lists, often have a damp, strange texture – seemingly dates smashed with other stuff into an unappetizing looking log. These homemade energy bars aren’t as convenient, but they’re arguably much better. Here are some favorites – a mix of baked, no-bake, simple to more elaborate.
1. Savory DIY Power Bars – (101 Cookbooks)
Before we dive into slightly sweeter versions of homemade power bars – have a look at these. If you can imagine sort-of savory Rice Crispy treats made with crumbled kale chips, toasted walnuts, and black olives, that’s the ballpark. Also, cut into tiny bit-sized squares, these make a cool addition to an appetizer spread. Get the recipe here.
3. 4 o’clock No-Bake Energy Bites – (QUITOKEETO)
These got me through many afternoon slumps over at our studio. I like the ratio of oats to nut butter here, and the addition of chia seeds. Plus they’re no-bake, delicious, and people loooove them. Use any nut butter you have on hand. Get the recipe here.
4. Peanut Butter Goji Berry Granola Bars – (Love & Lemons)
Another tasty, crisped rice-based bar from L&L. Packed with goji berries, chia seeds, pistachios, pepitas, some chocolate for the win… Get the recipe here.
6. DIY Snack Bars – (Cooking Light)
Some great ideas in this round-up at Cooking Light (beautifully photographed by Jen Causey)…there are some strange variations on the list, and a lot are too sweet for my tastes, but there are some interesting ideas, and looking through them inspires some ideas about all the different ways you can approach your won bars at home. Get the recipe here.
8. Cranberry Walnut Energy Bars – (Food & Wine)
These are old-school. From Super Natural Cooking, and published on in Food & Wine roughly ten years ago, but still a keeper. Play around with the fruit, nuts, and seeds you put in here, its a good base recipe… Get the recipe here.