Recipes, Therese Elgquist

Post image

Broccoli and Zucchini Soup With Yogurt Swirl and Furikake

We have so much fun going on and we feel like we’re constantly running out of time. Luckily, this soup is quick and easy to prepare. With a little help from our best friend in the kitchen, the high speed blender (and of course, Therese Elgquist), it can be done in under 10 minutes. Yay!

Broccoli and Zucchini Soup With Yogurt Swirl and Furikake
(serves 4)

1 Tbsp cold-pressed olive oil
1/2 bunch spring onions
1 garlic clove
3 cups water
1 broccoli (approximately 250 grams)
2 zucchini (save a small piece for garnish)
2 large handfuls baby spinach
1 handful fresh cilantro (save some for garnish)
1/2 cup oat cream or coconut cream (if you want a creamy soup, otherwise add more water)
Salt and freshly ground black pepper

For serving
Plant-based yogurt (for example oat yogurt or coconut yogurt)
Furikake (a dry Japanese seasoning with sesame seeds and seaweed)

Clean the spring onions and the garlic. Rinse all vegetables and cut the top and the bottom off the zucchini. Cut the zucchini and the broccoli into pieces, then place all ingredients in a a high speed blender. Mix until smooth. If the soup is too thick, add some more water. Use the cooking programme for soups if there is one, otherwise gently heat the soup on the stove until lukewarm. Transfer to bowls.

Cut a small piece of zucchini (if you remembered to save it from the blender) into cubes and add to the bowls. Then drizzle some yogurt and sprinkle cilantro and furikake on top.

How to make furikake
It’s as simple as mixing together ingredients and putting them in a jar. Mix black sesame seeds with the same amount of unhulled sesame seeds. Add unsweetened nori flakes (dried seaweed). If you can’t find unsweetened nori flakes, use regular nori sheets (just mix them in a blender). Add salt to taste.

Like this, for example:
3 Tbsp black sesame seeds
3 Tbsp unhulled sesame seeds
2 Tbsp nori flakes
2 tsp salt

You’re more than welcome to follow us on Facebook and Instagram.
Photo, Therese Elgquist. Editing, Sofia Törnqvist.

Share

Comment

Recipes, Therese Elgquist

Post image

Roasted Cauliflower with Lightly Mashed Green Peas and Apple Sauerkraut

It’s time for one of our favorites, roasted cauliflower. It can be served as a light lunch, be part of a buffet or, if you’re very hungry, with some fresh tomatoes and avocado. Food prepping is always a good idea, and it makes cooking so much easier. Make some extra wild rice and store in the fridge for other dinners later this week. You can thank us later.


Roasted Cauliflower with Lightly Mashed Green Peas and Apple Sauerkraut

(serves 4)

1 big head cauliflower
1 lb frozen green peas
5 Tbsp homemade pesto*
Almost 1 cup wild rice (or 2-3 cups when cooked)
Fresh basil
2 Tbsp cold-pressed olive oil
Salt and freshly ground black pepper

Apple Sauerkraut
1 cup sauerkraut
1 red apple

Preheat the oven to 212° Fahrenheit, then take out all the ingredients and a baking sheet.

Defrost the green peas, and mash them gently with the pesto. Add salt and freshly ground black pepper to taste.

Remove the biggest outer leaves from the cauliflower and cut them into pieces. Put them together with the smaller leaves in a bowl and add some olive oil. Cut the cauliflower head into slices, sprinkle with olive oil and spread out into a single layer on the baking sheet. Roast until tender, approximately 45-60 minutes. Add the leaves during the last 15 minutes.

Spread wild rice and pesto peas over the cauliflower.

Shred the apple against the largest teeth of a grater and toss together with the sauerkraut. Serve with the rest of the veggies. Don’t forget to sprinkle fresh basil on top.


* Homemade pesto

Use a blender and mix 2 large handfuls of basil, 0.5 cup pumpkin seeds, 1 small garlic clove, 0.5 cup olive oil and 1 tsp apple cider vinegar. Add salt and freshly ground black pepper to taste.

 

Eh, wild rice?
Wild rice is really a grain and it’s called rice mainly because of appearance. It has a nutty, earthy flavor, and is high in protein, fiber and vitamins. To cut down on the cooking time, It’s beneficial to soak the wild rice in lots of water and 1/2 Tbsp unfiltered apple cider vinegar overnight prior to cooking. Soaking also renders the nutrients more digestible and easily assimilated. Awesome, right?

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

Share

Comment

Recipes, Therese Elgquist

Post image

Make Your Own Candy Belts


This recipe contains only two ingredients, and our kids are absolutely crazy about it. Mix berries and banana, let dry in the oven and cut into belts. Roll up the strips and put in the kids’ goodie bags!


Candy Belts

(around 10 strips)

0.5 lb (250 grams) mixed berries of your choice, like strawberries, blueberries or raspberries
1 small green banana

Defrost the berries (if they are frozen), and preheat the oven to 122° Fahrenheit (or 50° Celsius). Use a blender to mix the berries and the banana, then spread the mixture onto parchment paper. Let dry in the oven for 8 hours, or as long as it takes for the purée to dry out and form fruit leather. Feel free to gently open the oven door to release some steam. Let cool and cut into belts. Roll up the strips and store in an airtight container in the fridge.

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

Share

Comment

CONNECT WITH US:

Recipes, Therese Elgquist

Post image

How to Make Homemade Curry Paste

It’s time for a true game changer. A homemade, delicious and brilliant curry paste that has saved us in the kitchen uncountable times this winter. Easy as ABC. Just follow the recipe, place the paste in an ice tray and freeze it. Use them to flavour your favorite vegetables week after week, all year round. A great way to add lots of anti-inflammatory herbs to your everyday dinner.

Homemade Curry Paste

2 shallots
1 garlic
1 red chili pepper
1.5 inch ginger
3 pieces fresh turmeric
2 stalks lemongrass
4 handfuls fresh cilantro
2 Tbsp whole coriander seeds
1 Tbsp whole cumin seeds
1 tsp salt
1/2 tsp freshly ground black pepper

Preheat the oven to 212° Fahrenheit (or 100° Celsius). Peel shallots and garlic. Place them with some olive oil on sections of aluminum foil (or parchment paper) large enough to wrap them completely. Bake in the oven until soft. Rinse the chili pepper (remove the seeds for a milder taste). Carefully wash ginger and turmeric. Shred the lemongrass finely.

Use a blender to mix all the ingredients into a paste. Store in a jar in the fridge for up to 1 week – or place the paste in an ice tray and put in the freezer.

Tip!
Flavour this delicious carrot soup with 1 or 2 tablespoons of curry paste, or add some to this tasty everyday lentil stew.

 

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

Share

Comment