Tuesday, December 27, 2011

Creamy Beetroot Salad For Christmas & New Years

Creamy, sweet, savoury, tangy...all in one. This great side salad of beetroots, mayo and apples and goes great with allmost anything. As a side to your dinner, in a sub sandwich or with lunch.

You Will Need:

  • 360 grams ( 1tin of 600grams) Tinned Beetroots
  • 1dl /100ml Vegan Mayo (easy to find if your looking at the "fat free" mayos or specific vegan brands)
  • 1 tbs Yellow Mustrad
  • 1dl / 100ml Vegan Cream Cheese or Sour Supreme
  • 1 small Red Onion
  • 2 Apples (I use Granny Smiths)
  • Salt & Pepper
  1. Drain all the liquid of your beetroots and cut them into chunks.
  2. In a bowl mix mayo, cream cheese (or sour supreme), salt, pepper and mustard.
  3. Taste the mix! Add more of any ingredient to balance the flavour out.
  4. Peel and core your apples and cut them into smaller chunks than the beetroots. Finely chop the red onion and mix apples, beetroots and onion into the mayo mix.
  5. Stirr until pink and taste again.
  6. Now your beetrooth salad is ready to be served with your dinner, on a sandwich or with lunch.

Tip: The Beetroot Slald will taste better the next day, so if you know you want to have it, best be to prepare it the day before and store in a sealed container in the fridge.

Tuesday, December 20, 2011

Wintery Mint Kisses

Our New One Green Planet Post, Very Festive For This Season Is Wintery Mint Kisses.

No matter if you celebrate this festive season because of religion or the love of family and traditions, dosen’t matter. But don’t forget to make these!
Mint Kisses are an old swedish tradition and are only eaten around the winter holidays.
For this recipe you will need: (makes around 50 Mint Kisses)
  • 1 1/4 cup Icing Sugar
  • 1 ½ tbs of Liquid Glucose (30 g)
  • 2/3 cup Water
  • ½ tsp Spirit Vinegar, (12%)
  • 10 drops Peppermint Oil
  • 75 grams of Dark Chocolate
  1. Mix icing sugar, liquid glucose, water and spirit vinegar in a thick bottom saucepan. Cook for around 10 minutes til 115C / 240F. Use a thermometer (if you own one) to be 100% sure.
  2. Pour mix into an lightly oil-greased bowl and let cool 15 minutes. Add peppermint oil and work the mass until it turns white. By using a spoon click the batter on parchment paper in small 1inch circles. (If the mixture gets too hard just carefully re-heat it now and then in the microwave or in a water bath)
  3. Melt the chocolate and place a small ammount in the center of each circle using two teaspoons or a small piping bag.
Store your mint kisses in the fridge or pantry, in a sealed container (cookie jar) with parchment paper between the layers

Saturday, December 10, 2011

Moist Chocolate Cake w/ Butter Cream Topping

This chocolate cake is moist and rich, yet not too filling. Easy and quick to make.

You Will Need:
  • 1½ cup (3½ dl) of Plain White Flour
  • 1 cup (2½ dl) White or Brown Sugar
  • 3 tbs Cocoa Powder (dark european style)
  • ½ tsp Salt
  • 1 tsp Baking Powder
  • 5 tbs Canola or Sunflower Oil
  • 1 tbs Vinegar
  • 1 tsp Vanilla Extract (or vanilla powder)
  • 1 cup Cold Water
  1. Mix all your dry ingredients in a bowl.
  2. Mix all your wet ingredients in another bowl
  3. Add the wet to the dry and use an electric beater to combine it all until smooth.
  4. Grease a spring tin and gently sprinkle with a thin layer of bread crumbs.
  5. Add the batter to the tin and bake at  350F / 176C in a pre heated oven for 30 minutes. (bake in the lower part of the oven)
  6. Leave your cake to completely cool down before making the butter cream and spreading it on the top of the chocolate cake.

For the Butter Cream Topping You Will Need:
  • 100 g Margarine
  • 1 2/3 cup (4dl) Icing Sugar
  • 4 tsp Vanilla Sugar (or use vanilla extract)
  • 2-3 tbs Plain Oil (this is to represent the fatty part of the egg yolk used in the non-vegan version)
  1. Start by mixing the margarine with the two sugars, then add your oil. Just do some at a time until the filling gets smooth and creamy.
  2. When your cake has cooled down completely (very important the cake isn't warm)Spread the top of your cake with the butter cream and sprinkle with cocoa powder. 

Tip: This cake will be good in the fridge for quite a long time (around 5 days or more) Stores best on a plate in the fridge wrapped in plastic wrap. Or if you have a cake container.

Friday, December 9, 2011

Swedish Thin-Bread Roll (Tunnbrödsrulle)

Tasty soft swedish thin-bread with vegan sausage (hot dog), mashed potatoes and various condiments.

You Will Need:

  • Soft Thin-Bread "Tunnbröd"
  • Vegan Sausage
  • Mashed potatoes (boiled potatoes mixed with dairy free margaring, vegan cooking cream, salt, pepper and a dash of grated nutmeg)
  • Sweet Pickled Cucumber Relish "Bostongurka"
  • Roasted Onions "Cronions"
  • Lettuce
  • Tomatoes
  • Cucumber
  • Ketchup & Yellow Mustard

  1. Peel and boil your potatoes and make the mash.
  2. Fry your sausage in a pan with some oil.
  3. Assemble your tunnbrödsrulle, roll up using some tin foil, this makes it easier to hold and eat.
Tip: The swedish thin bread can usually be bought at IKEAs freezer section.

Monday, December 5, 2011

Cauli-Rice Patties

I found this recipe on the blog "Vegan Misjonen" and I loved it! . I decided to crust mine with panko bread crumbs to make them extra crisp. I have never tasted a veggie patty I truly enjoyed, but making these two days in a row, proved the veggie-patty hater in me wrong.

Tip: Not eating the patties today? 
      - The mixture will be ok for two days in the fridge. 
      - Pre-shape your patties, crumb them without frying, stack and freeze.

Thursday, December 1, 2011

Clove Oranges - Holiday Decorations

The fragrant scent of these clove oranges spread the christmas feeling through out your home. Easy to make and will last all of December.

You Will Need:
  • Oranges
  • Cloves
  • Red Ribbon (I prefer cotton)
(optional: extra ribbon or cotton string for hanging)

  1. Make sure your oranges are as round as you can get them, that will make it easier getting the string on and staying on evenly. Simply tie the red cotton ribbon around your oranges like wrapping a christmas gift and securing it in one end with a knot and a nice bow.
  2. Now add your cloves by poking them through the peel/skin in the pattern of your choice.
  3. If you want them hanging in a window or in the opening of a door attach an extra ribbon/string for the hanging or arrange nicely on a platter or other christmas decoration.
  4. The wonderful scent will soon fill the room.