Recipes, Therese Elgquist

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Chickpea Pancakes with Kale Pesto, Asparagus and Golden Beets

Who knew that you could make pancakes without eggs? And that using chickpea flour instead of wheat flour will give you pancakes that are both nutritious and tasty at the same time? Now you know!

Chickpea Pancakes with Kale Pesto, Asparagus and Golden Beets
(serves 4)

1 heaping cup chickpea flour
2 cups unsweetened plant-based milk of your choice, or water
1 Tbsp cold-pressed olive oil
a handful fresh herbs + more for serving
a pinch of salt

3.5 oz (100 grams) kale
0.5 cup cold-pressed olive oil
1 garlic clove
3 Tbsp pumpkin seeds
8 oz (250 grams) asparagus
10 oz (300 grams) golden beets
1 can soaked and cooked white beans (approximately 15 oz or 500 grams)
1 organic lemon, juice + zest
Salt and freshly ground black pepper

Start by adding chickpea flour, plant-based milk, cold-pressed olive oil, herbs and salt to a bowl. Whisk to a smooth batter. Let rest for 10 minutes.

Wash the beetroots carefully (leave the skin on), and cut into chunks. Steam for 7-10 minutes, until tender. Take the end of the asparagus between your thumb and forefinger and bend until it breaks. Let’s sacrifice the ends to the asparagus Gods. Separate the tops of the asparagus from the stems and add them to the beets for two minutes. Use a vegetable peeler to shave the rest of the asparagus into ribbons.

Time for the kale pesto. Trim the kale and wash the leaves. Add kale, olive oil, garlic, pumpkin seeds and 1 Tbsp lemon juice to a blender and process until smooth. Add salt and freshly ground black pepper to taste. Toss the kale pesto with the golden beets and the asparagus – both tops and ribbons.

Don’t wash the mixing bowl or pitcher just yet, you will use it for the beans as well. Drain and rinse the canned beans. Use the blender and mix beans, zest and the rest of the lemon juice until smooth. Add some water to get the right consistency. Salt and freshly ground pepper to taste.

Heat a lightly oiled frying pan over low heat. Pour or scoop the batter onto the frying pan, using 3-4 Tbsp for each pancake. Tip to spread out or spread with a spoon. Wait for approximately 1 minute, then turn over and cook the other side.

Serve the pancakes with the creamy white beans, asparagus, golden beets and kale pesto. Preferably with some added fresh mint leaves. There are, of course, endless variations and you can use any filling you like. Try steamed pumpkin and avocado, or fried mushrooms and spinach. If you eat salmon, that’s also an excellent choice. Yummy.

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Recipes, Therese Elgquist

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Black Bean Veggie Patties with Golden Pumpkin Mash and Sprout Salad

This recipe is like a modern version of the traditional Swedish dish of meatballs and brown cream sauce with mashed potatoes. The potatoes have been upgraded to mashed pumpkin with turmeric, and the meatballs to black bean patties with mushrooms. The sauce is gone. Served with a crispy sprout and red cabbage salad!

If you really like the taste of Sweden, you can add lingonberry jam. In that case, add 1/2 cup frozen lingonberries to a saucepan on low heat. Then add 1 Tbsp honey and mash until you have the perfect consistency.

Black Bean Veggie Patties with Golden Pumpkin Mash and Sprout Salad
(serves 4)

Black bean veggie patties:
1 chia egg*
4 Tbsp water
1 can soaked and cooked black beans (approximately 15 oz or 500 grams)
2 Tbsp cold-pressed rapeseed oil
7 oz (or 200 grams) mushrooms, for example portobello
1 cup oat flakes
2 Tbsp dried ramson
a pinch of cayenne pepper
salt and freshly ground black pepper

Pumpkin mash:
1 butternut squash
3 Tbsp cold-pressed rapeseed oil
juice from 1 lime
1 Tbsp grated fresh turmeric root (or 1 tsp ground turmeric)
salt and freshly ground black pepper

Sprout salad:
Mixed sprouts (for example mung bean, alfalfa, beetroot, or pea sprouts)
1/2 red cabbage, shredded
1 Tbsp cold-pressed rapeseed oil
1-2 avocados

Let’s start with the black bean veggie patties. Preheat the oven to 212° Fahrenheit (or 100° Celsius). Drain and rinse the canned beans and cut the mushrooms into wedges. Mix 2/3 of the beans, 2 Tbsp rapeseed oil, mushrooms, oat flakes, ramson and cayenne pepper in a high speed blender, until it reaches the perfect consistency (not too smooth and not too chunky).

Finally, time for the chia egg! Add chia seeds to a small bowl and top with boiling water. Stir and let rest for 5 minutes. It should be gel-like and thick, similar to a raw egg.

Add the rest of the beans and the chia egg to the veggie mixture. Allow the mixture to swell for 20 minutes.

Form and shape the veggie mixture into mini patties. Place them on a baking tray brushed with olive oil. Bake in the middle of the oven for around 50 minutes, until crispy and warm. Turn them half way through cooking.

And now, time for the pumpkin mash.

Peel and cut the butternut squash into cubes, and steam the cubes in a steamer basket on the stove. Add an inch or two of water to your saucepan and insert the steamer basket, then add the butternut squash (the surface of the water should be under the basket). If you don’t have a steamer basket you can a) use a strainer or b) bring a little bit of water to a boil, carefully add the chunks of butternut squash, cover the pot with a lid and turn the heat down to low (to avoid nutrient loss, use the least amount of water).

Add turmeric, rapeseed oil and lime and use an immersion blender to puree the chunks to the consistency of your liking. Add salt and freshly ground black pepper to taste.

Last but not least, shred the red cabbage using a mandoline slicer and mix with sprouts and avocado. If you are really hungry, add some cooked quinoa, sorghum or wild rice.

What Is Ramson?
Allium ursinum, also known as ramson or wild garlic, is a plant native to Europe and Northern Asia, related to garlic and chives. The recipe calls for ramson, but if you don’t have ramson you don’t have ramson. Solution: mix 1/2 garlic clove and a herb of your choice and add to the veggie patties.


And What About Chia Eggs?
Chia eggs are an easy vegan egg substitute. When mixed with hot water, the chia seeds thicken and become gel-like, similar to a raw egg. They add binding and structure to recipes, and are also useful for those with egg allergies. Also, chia seeds contain massive amounts of nutrients and are an excellent source of omega-3 fatty acids.

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Recipes, Therese Elgquist

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Smoothie That Tastes Like a Swedish Semla

Today is Fat Tuesday, or “Fettisdagen”, as we say in Swedish. Because it is the last day before the lent (a period of fasting that begins on Ash Wednesday and ends before Easter Sunday), a tradition has developed of eating buns called “semla” in Sweden. During lent, many people commit to giving up certain luxuries as a form of repentance, like eating meat and other gluttony. Well, we guess that’s pretty much what we do every day, ha ha.

Traditionally, a Swedish semla consists of a cardamom-spiced wheat bun which has its top cut off. The bun is filled with a mix of milk, almonds and butter, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Let’s just say, a traditional Swedish semla is fuel for the nasty bacteria in the colon. But if you follow this recipe instead, you don’t have to worry about that. This year, we feel like being a bit more creative, so we skip the bun and use our high speed blender instead.

Smoothie That Tastes Like a Swedish Semla
(2 large glasses or 4 small)

2 fresh dates
0.5 tsp cardamom seeds
2 green bananas
2 tbsp almond butter
1 tsp pure vanilla powder
0.5 cup coconut milk + a few tablespoons of coconut cream for topping
2 cups water

Pit the dates. Use a mortar and pestle to crush the cardamom seeds into a fine powder. Mix all ingredients (not the water) in a high speed blender until smooth and creamy. Add water until you reach the perfect consistency. Pour the smoothie into two large glasses. Whip some coconut cream (easier if chilled) and spoon onto the top of each smoothie, and sprinkle some pure vanilla powder on top.

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Recipes, Therese Elgquist

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Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon

Are you still a sceptic? Or are you ready to give tofu a try, despite its somewhat spongy consistency? Whatever experiences of boring tofu you may have had, this delicious recipe is definitely worth trying. Trust us.

You will be marinating the tofu, and for the best results, try to squeeze all the excess liquid from the tofu before you start. Place the tofu on a plate, between paper towels, and use something heavy to weigh it down (the Bible? a baby? a ceramic garden gnome?). Wait 15 minutes. If you’re in a hurry, feel free to use your hands to speed things up.

Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon
(serves 4)

1 cup white quinoa
0.5 cup coconut milk
1 cup water
1 lb firm tofu (or a regular package)
3 tbsp tamari
2 tbsp cold-pressed sesame oil
2 tbsp fresh ginger
zest from 1 organic lemon
1 large zucchini
1 pointed cabbage
3 handfuls fresh mangold
2 handfuls fresh parsley
2 tbsp cold-pressed olive oil
salt and freshly ground black pepper

For Serving
Sesame seeds, preferably a mix of black and white ones
Fresh cilantro
Organic lemon

Preheat the oven to 212 degrees Fahrenheit (or 100 degrees Celsius). Cut the tofu into smaller chunks and add to a bowl, then add tamari, sesame oil, ginger and lemon. Let rest for at least 10 minutes (longer if you can). Place the chunks on a baking sheet and bake in the oven for 25 minutes. Turn them half way through cooking – don’t forget to set the timer, it’s easy to forget.

Add quinoa, water and coconut milk to a saucepan and cook according to the instructions on the package. Remove from the heat and let rest for 5 minutes. Then fluff it with a fork and let the grains breathe some fresh air.

Make long slices along the side of the zucchini using a julienne peeler*, or a regular one. Shred the cabbage and chop the parsley. Add to a bowl with the mangold. Squeeze half of the lemon and drizzle 1 tbsp cold-pressed olive oil over the salad. Sprinkle some salt. Mix, and put aside.

You’ve prepared the coconut quinoa and the salad, and now it’s probably time to remove the tofu from the oven. Crispy and tasty! Transfer the fluffy coconut quinoa to four bowls, and follow with the salad and the tofu. Sprinkle some sesame seeds, and add a handful of fresh cilantro. Serve with the rest of the organic lemon cut in wedges – this will also increase your absorption of iron from the fresh herbs!

A Julienne What?
A julienne peeler is similar to a potato peeler, but has more space between the blades. It’s a peeler with serrated teeth. You can also say it’s a simpler alternative to a spiralizer. When dragged along vegetables like carrots and zucchini, it leaves you with a pile of ribbons or noodles. An easy way to make vegetable spaghetti!

Shortcuts to delicious tofu?

1 Pan-fry
2 Crumble
3 A guide to tasty tofu


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