Recipes

Post image

Vegetarian Meatballs with Four Ingredients

Most of you know that we have a thing for short ingredient lists. And for this reason, no words can explain how excited we are about these lovely vegetarian meatballs. They contain only four ingredients: sprouted green lentils, cooked buckwheat, garlic and salt. Also, both of the kids in our tasting panel gave thumbs-up. And, as we all know, kids can be fussy eaters!

If you’re planning on sprouting your own lentils, this recipe will require five days of your time. But, obviously, we couldn’t include that in the headline. Short on time? Use regular cooked lentils instead. We haven’t tried this ourselves (since we love sprouting), but it should do just fine.

Vegetarian Meatballs
(around 20 pieces)

0.5 cup lentils (or approximately 2.5 cups sprouted lentils)
1 cup whole buckwheat
2 garlic cloves
a pinch of salt

Start by sprouting the lentils. Rinse them carefully before you add them to the jar. Here’s a step-by-step sprouting guide.

Cook the buckwheat as directed on the package, preferably until slightly overcooked.

Use a blender to mix sprouts and buckwheat with garlic cloves and salt. Shape the mixture into small balls. Cook over low heat in oil of your choice. Remove from the stove when golden. If they’re still soft on the inside, don’t worry. They will harden when they cool.

Serve with your favorite side dish. We chose carrot pasta and spicy sauce made from cashew nuts, curry, dates and cayenne pepper (recipe from our Swedish cookbook).

Here’s another recipe with a short ingredient list:

How to Make Two-ingredient Soft Flatbread

You’re more than welcome to follow us on Facebook and Instagram

Share

Comment

Food Pharmacy, Recipes

Post image

Party Piece: How to Eat a Whole Garlic Bulb in Less Than One Minute

It’s time for something incredibly exciting: roasted garlic. It’s exciting for two reasons: a) roasted garlic is sweeter and therefore perfect as spread, dip or in a soup, and b) it’s so mild you could eat the whole thing at once (your dear partner would like you to open a window before bedtime tonight).

Here’s a step-by-step guide.

1. Preheat the oven to 212° Fahrenheit (or 100° Celsius).

2. Remove the outer layer of the garlic bulb and cut the top off the bulb.

3. Drizzle some olive oil and place the bulb on a piece of aluminum foil (or parchment paper – better for the environment), large enough to wrap it completely.

4. Like this. Roast in the oven for 30-60 minutes.

5. Set the timer.

6. Voilà. Remove from the oven and let cool until safe to touch. With a little help, the cloves should pop out from their shells. Time for the party piece (optional): eat them all in less than one minute.

7. If you didn’t eat them all, you now have plenty of options. Since roasted garlic is so sweet, it will add delicious flavour to almost any meal. Try roasting 1 cauliflower, 1 chopped yellow onion and 2 carrots, together with the garlic. Remove from the oven and let cook in 4 cups of vegetable broth for a couple of minutes (not the garlic). Add the cauliflower, the onion, the carrots, and the whole garlic (yup, the entire thing) to a blender. Add fresh thyme, 1/2 cup plant-based milk and press start. Delish? Yes.

You’re more than welcome to follow us on Facebook and Instagram

Share

Comment

Food Pharmacy, Recipes

Post image

Lentil Stew with Coconut and Curry

Today’s dinner is similar to the all-inclusive soup found in our book, and you can vary it in infinite ways. But since this recipe contains less water, we think it qualifies as a stew, and not a soup. Eat it as it is, or serve with quinoa or sorghum grains. Or with fish, as seen in one of the pictures. 

Lentil Stew with Coconut and Curry
(serves 2)

1/2 cup red lentils
1 cup water
1 leek, with roots
4 Tbsp coconut milk
1 Tbsp coconut oil
1 Tbsp curry powder
fresh cilantro

Start by rinsing the lentils thoroughly, and boil them with the leek (according to the package). Let cool slightly. Add coconut milk, coconut oil and curry powder. If you’re in the mood, feel free to add some raw vegetables of your choice as well, for example chopped broccoli or kale (for a smoother consistency, use an immersion blender). Then add sorghum to a bowl, and spoon the lentil stew on top (and fish, baked in 158°F (70°C) oven with salt, pepper and lemon for about 1 hour). Sprinkle some cilantro over the stew before serving.

Half n’ half – our very own cooking technique!
We love mixing warm and cold foods. To appreciate using less heat fully, you’ll have to try it yourself. Start with the above recipe or attempt your own variations. The key is to mix something warm (lentils, leek, sorghum) with something cold (coconut milk, spices, raw vegetables). Follow this link for more information about our very own cooking technique. 

You’re more than welcome to follow us on Facebook and Instagram

Share

Comment

CONNECT WITH US:

Recipes

Post image

Peanut Butter Cookies

We have a new family member. And no, it’s not a baby or a fluffy puppy. It’s an adult human being with blonde hair, blue eyes and lots of patience (we hope, haha).

Anyhow, her name is Julia and from now on, she will be our fabulous administrative coordinator. And today, we’re making Julia’s peanut butter cookies.

You need almost 0.5 cup peanut butter, two small bananas, 1 cup oat flakes, and 3-4 Tbsp soy milk (or other plant-based milk).

Add to a blender together with 1 Tbsp cinnamon and 1/2 Tbsp cardamom and process until the mixture forms a dough.

According to Julia, we should now place the dough in a pastry bag and carefully pipe the dough into round balls, and place them on a baking sheet lined with parchment paper. Seriously, a pastry bag? Us? Lina and Mia? My gosh, you can tell she’s the newest addition to the family.

But if you’re on team Jullan, you better start piping those cookies.

And if not, do your best to break off chunks of dough and place them on the parchment paper. Then press the cookies down with the back of a fork to squash them a little.

Then chop some very, very dark chocolate (preferably 80%). Sprinkle the cookies with dark chocolate, coconut flakes, sliced almonds and a tiny bit of salt. Bake in the oven at 300° F (150° C), or less if you have time to wait, for 25-30 minutes.

All done!

Prefer a sweeter cookie?
Add 8 dates instead of the bananas. This will give you a sweeter and chewier cookie. Play around and see what happens!

 

You’re more than welcome to follow us on Facebook and Instagram

Share

Comment