Recipes, Therese Elgquist

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Roasted Red Cabbage with Butternut, Apple and Falafel

Today we are starring a lovely spring favorite, red cabbage. We will roast it in the oven for a long time, until it is soft but still has some texture, and then mix the oven-roasted cabbage with quinoa, small chunks of butternut, thin slices of apple and serve together with herb-baked falafel. Sounds pretty good right?!

Baked Red Cabbage with Butternut Squash, Apple and Falafel
(4 servings)

1 medium-sized red cabbage head
1 small butternut
1 cup red quinoa, uncooked
1 apple
100 g greens
sprouts

Oven baked falafel:
450 g of pre-cooked white beans
½ cup sunflower seeds, preferably roasted
1 cup of optional fresh herbs
½ cup sorghum flour (quinoa, buckwheat or oat flour works)
1/2 teaspoon salt
2 tablespoons cold pressed olive oil
2 pinch of black pepper
½ cup sesame seeds (to roll in)

Start with the falafel! Heat the oven to 150°C /300°F. Pulse the white beans, sunflower seeds, herbs, flour, oil, salt and pepper to a grainy batter (sunflower seeds should not be completely ground) using a food processor. If it feels too dry, you can add some water, but otherwise you set aside the batter and let it rest for 20 minutes before you roll the falafel balls.

Shape approximately 20 falafel balls and roll them in sesame seeds before placing them on an oiled plate. Bake in the oven for about 30-35 minutes until they are slightly crispy on the outside.

Time for the red cabbage! Remove the stem from the cabbage head and then divide the rest into large pieces. Brush with a little olive oil and put on a baking tray.

Remove the butternut peel and divide the whole butternut lengthwise, and then widthwise. Scoop out the seeds and chop the butternut into small cubes. Drizzle over some olive oil and place the cubes on the tray together with the red cabbage. Bake the butternut and red cabbage in the oven for about 35-40 minutes, or until they are soft and golden.

While waiting, cook the quinoa according to the instructions on the package. Also, be sure to slice the apple into thin slices. Use a mandolin!

Combine red cabbage, butternut, quinoa, apple and green leaves on a large plate. Serve with falafel and perhaps a sauce or dressing of our preference? Or maybe avocado and a good olive oil? Garnish with sprouts!


Do you have a convection oven?

If you have a convection oven you can bake both falafel, pumpkin and red cabbage at the same time. In that case, lower the temperature to 125°C /250°F.

The post was first published on Therese’s blog: plantbasedbythess.com

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Recipes, Therese Elgquist

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Beetroot Porridge

Holy cow, beetroot porridge – our latest obsession! For extra texture, use steel cut oats (let them soak over night and help your body to absorb the nutrients). We usually add some kind of “sweet” topping, such as fruits or berries + a handful of toasted nuts or tahini. But you can also try more savoy toppings, such as kale or legumes, and some avocado (try to find European ones!). Here we go:

Beetroot Porridge
(serves 1)

1 dl (0.4 US) cups steel cut oats
3 dl (1.2 US) cups water
1 small beetroot, grated
topping of your choice

Bring the steel cut oats (preferably soaked for 1-8 hours/over night) to a boil and add 1 small and finely grated beetroot. Let simmer for 5-10 minutes (soaked oats = less time) or until you have a creamy porridge. Stir occasionally. Salt to taste.

Finish with toppings of your choice. We used almond butter, sliced apple, dried mulberries, sea buckthorn, hemp seeds, cacao nibs, flowers and flakey salt. Yum!

Recipe first published at @plantbasedbythess

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Recipes, Therese Elgquist

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Turmeric and Ginger Shot

We all know that the more nutritious food you can consume in a day the better. And drinking elixirs made from home juicing is one way you can get there!

As texture sensitive people we prefer to eat our food instead of drinking. But, if/when you somedays find it hard to reach a decent intake of fruits and veggies (the EAT-Lancet initiative which recently released its international “planetary health diet” recommends 500 grams fruits and veggies per day) then drinking a veggie shot can be a great way to add some of those important grams of fibre and get a boost in nutrients.

A combination of eating whole veggies and fruits + drinking smoothies + drinking shots as well as veggie juices is a great way to make sure you get all the nutrients your body wants.

If you like to make your own shots and veggie juice we can highly recommend to invest in a slow juicer. Both a slow juicer and a centrifugal juicer will give you nourishing juices, but a slow juicer is even more gentle to the produce you’re juicing. Furthermore using a slow juicer will preserve more of the nutrients and yield more juice.

Turmeric and Ginger Super Shot
(makes 1 bottle, about 750ml)

50 g organic fresh turmeric
250 g organic fresh ginger
2 organic carrots
2 organic lemons
2 organic oranges
5 dl / 2 US cups water
1 pinch of freshly ground black pepper

Wash and scrub the ginger and turmeric thoroughly. Scrub the carrots and peel the citrus fruits. Cut everything in smaller pieces and put in your slow juicer or centrifugal juicer.

Blend the golden juice with black pepper and water. Pour in a bottle and keep in the fridge, stays well for up to at least 7 days. Shake before serving.

Tip!
Start with juicing the carrots and then save the fibers which are left when all the juice from the carrots is extracted. Add the carrot fibre to your next patties or carrot soup. They can be frozen until then!

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Recipes, Therese Elgquist

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Roasted Pumpkin with Kale and Lingonberries

In season, oven roasted vegetables are a brilliant idea because a) your oven does most of the work, and b) they work regardless of which season it is – just use the vegetables that are in season. And of course, c) roasted anything (especially vegetables) are delicious!

This roasted pumpkin works as a green side dish, or a the main served together with some durra and a dollop of creamy hummus.

Roasted Pumpkin with Kale and Lingonberries
(4 servings)

2 smaller muscat pumpkins
4 cups chopped kale (400g)
¾ cups pecan nuts
1 cup of lingonberries
1/2 tablespoon cold pressed canola oil

Dijon Dressing:
¼ cup dijon mustard
½ cup cold pressed canola oil
¼ cup water
1 tbsp apple cider vinegar
1 teaspoon maple syrup (optional)
salt and black pepper

Put the oven at 120°C/250°F. Wash and cut the pumpkins into halves, scoop out the seeds using a spoon (save the seeds for roasting later!) and cut into pieces. Place the pumpkin in a baking dish and roast in the oven for 60-70 minutes. Remove the kales thick stem, chop the leaves into smaller pieces and massage with olive oil and a pinch of salt. Sprinkle the kale and pecans over the pumpkin for the last 15 minutes of baking, the pumpkin should be soft.

Last but not least: Dijon dressing. Mix all ingredients, add salt and pepper to taste. Ring the dressing over the pumpkin and kale and garnish with lingonberries. Voilà!

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