Welcome! My name is Malin and with my love for good, wholesome vegan food I started this blog. Here I share all my favourite recipes, my travel shenanigans and general thoughts on this and that. Stay tuned for delicious food and lots of good stuff
RADISH TOP SOUP + ROASTED RADISH SALAD | Good Eatings - YouTube
This post and its recipes hail from our garden. I’m proud to say that all the radishes that went into this post came from our very own plot. Maybe you even saw us plant these in the last vlog? I’m always amazed at how those tiny little seeds become gorgeous vegetables in all the colours of the rainbow. In the moment I take these plants of ours out of the earth I feel such immense gratitude and awe for this cycle of planting, growing and harvesting. I really think gardening is one of life’s gifts to us. And this time this gift brought me radishes to cook up for you and I give you a radish top soup and a roasted radishes salad – ’cause why make things too complicated when they can just be easy?! I hope you guys enjoy and I look forward to hearing what you think! x
RADISH TOP SOUP
Yields 4-6 servings.
4 shallots, halved and sliced
1 solo garlic or 3 garlic cloves, roughly chopped
4 medium sized potatoes, peeled and cubed
6 packed cups radish tops, roughly chopped
4 cups water
1 cup plant milk, I used soy for creaminess
1 tbsp vegetable stock powder
Sea salt and black pepper to taste
Cracked mixed pepper
Sauté your shallots and garlic in a large sauce pan with a little water or oil until softened.
Add your cubed potatoes along with water, bring to a boil and then lower heat and cook until just tender.
Place your radish greens in the pot along with plant milk and stock powder and simmer for a few minutes. The radish greens should soften and wilt.
Blend the soup in an immersion blender or with a stick blender until smooth and serve with chopped parlsey and cracked pepper.
ROASTED RADISH SALAD
Yields 4-6 servings.
3-4 bunches of radish, tops removed and halved or quartered to be uniform in size
A little rapeseed oil or other oil with high smoke point
Sea salt and black pepper to taste
6 large handfuls mixed green leaves or lettuce
1/4 cup seeds, I used pumpkin and sunflower
Half a lemon, juice only
Preheat your oven to 200 degrees celsius.
Place your radishes in an oven proof dish or on an oven tray and drizzle with oil. Sprinkle with salt and pepper and then roast the radishes in the middle of the oven for about 10-15 minutes or until tender and slightly browned. Be careful not to overcook them.
Place your seeds in a warmed dry skillet or frying pan and sprinkle with salt. Toast your seeds over medium high heat while mixing or shaking your pan often. This will only take a few minutes and your seeds should turn a golden hue and start making popping sounds when they are done.
Place your lettuce leaves on a board or serving dish and squeeze lemon juice over it. Then layer your roasted radishes on top and sprinkle your seeds over the whole dish before serving. Serve immediately for best result as the salad will still be fresh and crisp and not affected by the heat of the radishes.
Almost three years ago now I wrote a list of places to eat vegan food in Berlin here on the blog and today I’m back with some more tips from our last trip a couple of weeks ago as well as all of your recommendations. It’s very easy to be vegan in Berlin and many of the places on the list from 2015 are still going strong so if you’re planning a visit check out that post as well. Berlin is awesome and has so much to offer visitors. From vegan food to historical tours and museums, art, shopping and parks. It’s a city that will always have a special place in my heart after having traveled there several times when I was a bit younger to experience the artistic drive in the city and I recommend a visit to everyone and please don’t miss out on all the museums, they’re a treat. Now let’s have a look at where we ate this time and which places you’ve recommended, big thanks for these generous recommendations – I really appreciate all of the lovely messages you sent me on my trip!
PS. If you’ve got any other Berlin gems please share your favourite places with us in the comments, and if you’re going and have questions fire away in that space too.
Toki the White Rabbit– Vegan breakfast, lunch and early dinner with good selcetion of dishes. Many gluten-free options including bread.
White Crow Cafe– Food looks creative and fresh, also have house made kombucha.
Kopps– All vegan restaurant with a fantastic brunch with everything you would normally enjoy at a brunch, except completely vegan. Is also meant to have fantastic fine dining dinner menu. You need to make a reservation.
Con Tho– Vegetarian vietnamese restaurant with interesting lunch menu, we all enjoyed it.
Soy– All vegan vietnamese restaurant with lovely pancake stuffed with seitan, tofu and herbs.
Lia’s Kitchen– Good burgers in small ‘hole in the wall’ kind of restaurant with a few seats inside and outside as well. Like the chilli bean burger! No gluten-free buns but lots of salads and smoothies on the menu, including vegan shakes.
W Der Imbiss– Fusion place with many vegan options, many Indian and Indian inspired dishes. We enjoyed it for lunch.
Now for your tips which I didn’t get a chance to try this time:
Attila Hildmann– Vegan comfort food and I spy soft serve on their instagram.
Burrito Baby– Vegetarian burrito place with lots of vegan options as well s gluten-free alternatives.
Hermann’s– Restaurant with vegan options, website and menu remind me of Ottolenghi restaurants in London.
La Stella Nera– Vegan pizza place with lots of options. Rob visited and tried the calzone which he loved. Can’t spy a gluten-free pizza option but plenty other dishes on the menu.
LÜCK’S– Vegan european restaurant with what looks to be an Italian inspired menu. The gnocchi was recommended.
Mana Food– Vegan restaurant with what looks like a good variety on the menu, Salads, sandwiches, bowls and burgers all fit on the menu. Also spy a brunch.
Ryong– Menu looks like Japanese/Vietnamese fusion as far as I can see on the website. Recommended by several of you.
Wilde Küche– Vegetarian restaurant with what looks like nice outdoor seating.
Yafo– Recommended as best Middle Eastern, with Israeli roots according to website.
1990 Vegan Living– Another vegan vietnamese place very close to Balaram ice cream bar.
THINGS TO DO
Flohmarkt im Mauerpark – Big flea market every Sunday with live music and lots of people hanging out in the park
Tempelhofer Feld– Airport grounds in Neukölln repurposed as park with lovely urban garden to stroll around in.
Wochenmarkt am Maybachufer – On Tuesdays and Fridays from 11 am you can buy all the fresh fruit and veg you could want along with other goods like spices, bread, soaps, fabric and haberdashery, houmous, olives and street food among other things at this lively market.
And some shopping:
Avesu – Vegan shoe and accessory shop with lots of styles and brands, definitely recommend this place. They also have an online shop!
Dear Goods – Next to the Prenzlauer Berg branch of Avesu you’ll find this ethical fashion store which carries several ethically produced brands like People Tree and Armed Angels. You’ll find both clothing and accessories. They have styles both for men and women.
MAKING RAMSONS KIMCHI AND FORAGING | Good Eatings - YouTube
Okay friends, it’s time for some more fermentation, and a little bit of foraging. This recipe for ramsons kimchi was inspired by my friend and awesome forager and fermentation guru Agata. She showed us an incredible ramsons/ramps/wild garlic spot in the woods not far from our home last year and this year we thought we’d show you guys. We took our filming equipment to the forest to show you our spot, and how to then make the kimchi, in the video above where I also give some handy tips on where to find ramsons and how to indentify it.
Ramsons is best in the spring and for a lot of us the prime time for ramsons has passed. But! I hope you guys will save this recipe for next year and for those of you who live further north than us go check out your woods, maybe the ramsons is still only in buds and not in full bloom. Either way this recipe is yummy and if you don’t have any ramsons on hand you can swap it for a few minced garlic cloves and sliced spring onions and still go ahead and make some.
Kimchi is the Korean national dish and it is a gift to the rest of us out here. It comes in endless varieties, just google it! You can have kimchi fermenting projects for the rest of the year with all the options that are available. It’s great to be inspired by the season in making your kimchi and incorporating the vegetables and flavours you have on hand. I always look at fermentation a little bit as an experiment and enjoy the process. And as you know fermentation is a process, it almost happens over night but not quite, and you will need a couple of days (or more) patience before you can taste your work.
So, before you get into doing this ferment let’s do some talking about prep and trouble shooting to make sure you get the most out of the experience! And before that I want to give you a book tip, perfect for anyone interested in really learning the ins and outs of fermentation. It’s a book called The Art of Fermentation by the man many look up to and turn to for fermentation advice, Sandor Ellix Katz. You can also visit his website here for free insights.
Make sure all your surfaces are clean, wash your hands thoroughly and make sure your jar is very clean. You do not need to sterilise your equipment but if you have a dishwasher you can clean your bowl, any utensils and your jar in it. Otherwise soap and hot water do fine.
Figure out a good spot to keep your ferment. It should be a warm place, but not hot, and out of direct sunlight.
Make sure you have all your ingredients and some time to spend in the kitchen on your first day preparing the kimchi.
Before I start this section I would just like to say that while fermentation can sound a little freaky, bacteria and all, it really is pretty straight forward and safe. If you want to try fermenting but have been unsure about it because of the bacteria aspect I encourage you to let go of that fear and give it a go. It’s fun, flavoursome and fantastic! But let’s talk about questions you might have as you have a go just to make sure you’re on the safe side.
How do I know when my ferment is done?
This is one of the beauties of fermentation; it’s up to you! After a couple of days of fermenting you can start smelling and tasting your ferment to see what’s cooking in there and when you like the result you pop it into the fridge. The colder temperature will slow down the ferment and you can store it there, where it will continue to mature slowly, for several months. Some even say for years!
How do I know if my ferment has gone off and is not edible?
Believe me, you’ll know! An off ferment has a really strong, unpleasant, smell and taste. You won’t even want to taste an off ferment in my experience. It can also have a chemical smell to it which definitely means it’s off. It has only ever happened to me once so don’t worry. Also if you see mold in your ferment I’d refrain from eating it.
Why is my ferment bubbly and how come everything seems to get pushed up in my jar?
Bubbles and rising is totally normal and means your ferment is active as gases are produced during the fermentation process. You will want to get rid of those bubbles though as that’s where potential nasty bacteria can fester. The easiest way in my opinion is just to grab a utensil or with clean hands carefully push the vegetables back under the surface of the liquid, removing any air bubbles. You don’t have to do this constantly but once a day is okay as you don’t want to be opening your jar too often.
The liquids in my ferment are seeping out of the jar, what should I do?
It can happen during fermentation that a lot of liquid is released from the vegetables. With the salting and soaking technique of this recipe that should not be a problem however. If you nonetheless end up with too much liquid simply open the jar and remove the excess liquid. Make sure when you fill your jar in the first place that you have sufficient head space to avoid this happening, an inch or two is perfect.
Overall as long as your ferment smells and tastes good – you’re good!
RAMSONS/RAMPS/WILD GARLIC KIMCHI
YIELDS: about a 1 liter jar
1 medium sized napa/chinese cabbage, halved and cut into inch wide slices
3 tbsp sea salt
5 cups cold water
15 medium sized ramsons leaves, roughly sliced
5 radishes, sliced
1/4 pear, grated
1 thumb sized piece of ginger, grated
1 tbsp gochugaru (korean red chilli pepper powder)
Place your sliced napa cabbage in a large mixing bowl and sprinkle salt over it while moving it around. Spread the salt evenly over the cabbage while giving it a gentle massage, it should all shrink slightly and become more compact. Pour your cold water over the cabbage and cover with a plate to push it into the water, if you wish you can also add a weight to really push the cabbage down here, and set aside for 2-3 hours to soak and give off any excess water.
While the cabbage is doing it’s last bit of soaking you can prepare the flavouring for the kimchi by mixing all the other ingredients in another mixing bowl (big enough that you can then add the napa cabbage in with the mixture).
When your cabbage has finished soaking drain and rinse it thoroughly to get rid of excess salt. Squeeze most of the liquid out of the cabbage and then add it to the bowl with the flavour mixture. Mix it all well to incorporate with the cabbage, you could use your hands to make sure every cabbage piece is covered.
Then press the cabbage mixture tightly into a clean glass jar with an air tight lid. Really press the cabbage down so that it’s immersed in the juices. You can use larger scrap pieces of cabbage here to act as a lid holding the cabbage mixture under the liquid but it’s not necessary. You will need to leave at least an inch of empty space between the kimchi and the lid.
Seal the lid and leave your jar on the counter or somewhere safe out of direct sunlight. You can ferment your kimchi anywhere from 1 to 5 days. Some even ferment it longer. I think 48 hours is good personally.
Check on your kimchi ferment every day pushing it down so that any emerging air bubbles disappear and the kimchi is tightly packed. You can taste it at this point as well and when you are happy with the result you refrigerate your jar and use it for several months, if it lasts that long.
See trouble shooting tips above but as long as your kimchi smells and tastes like food – you’re good!
WHAT I ATE VLOG AND PLANTING OUR GARDEN | Good Eatings - YouTube
Hoping you’ll all enjoy this vlog of when Rob and I planted our garden, for the year, last week. My plan is to show you updates as we go along and grow some of our own food this summer. What do you think? Anywho I’m neglecting my mother who I’m visiting by sitting by the computer, at least according to her, so I better get back to helping her in the garden. Looking forward to next week’s post and hoping you’ve all had a fantastic weekend and are excited for a new week of poosibilities! x
My friends! It’s been a while since I last posted. I feel like I say that too frequently in this space but I guess I just have to accept this as a fact and do better. I hope you are all well and enjoying the seasons changing just as much as I am. The sunshine here in Sweden has been incredible although I think we’re missing something and it’s spring. It seems that we’ve gone straight from winter into summer here. Strange times. But let’s not get into issues of global warming right this minute and focus on the glorious sunshine and this very seeded bircher muesli instead!
The lovely and popular Loni Jane posted a very seeded muesli mix a while back that inspired this recipe, and she called it Superfood Burcha. I’m obviously not as inventive, neither with the name or in making up the recipe as I more or less just tweaked Loni’s original recipe. But I thought that I should spread the love and deliciousness that is this bircher muesli and share my adapted version.
The bircher mix is full of seeds and even contains whole buckwhet groats. Weird I know! But it works and is really yum. And the fact that you’re soaking the whole mix means your seeds and grains are much more easily digestible and the buckwheat is just quite soft in the morning after soaking and not tough at all as one might think. And to make the whole thing more interesting there’s dried fruit in the mix which is always awesome in soaked mueslis if you ask me.
One of the best parts about all this bircher hoopla is really that it can’t really go that wrong and you can mix and match almost as you wish between different seeds, dried fruits and ingredients over all. Instead of oats you could use quinoa or millet flakes. You can use any dried fruit you wish or just use none at all if you’re just not that into it. You can swap sunflower seeds for pumpkin seeds and chia seeds for flax seeds. It’s all up to you and your preference and availability really. Just make sure you have some flaked grain in there to soak up that moisture, in my version that’s the oats’ job.
So, I hope you guys enjoy this come back recipe and please share with me on social media if you give it a go using the hashtag #mygoodeatings. Looking forward to sharing more with you soon! x
BIRCHER MUESLI W/ A LOT OF SEEDS
YIELDS: 8 servings + a bowl of spare salad / TIME: 10 min + over night soaking
1/2 cup buckwheat groats
3/4 cup rolled oats
1/2 cup desiccated coconut
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup hemp hearts
1/3 or 1/2 cup dried fruit, I used green raisins and dried pear
To soak – per serving:
3/4 cup bircher mix
1/2 cup plant milk, I like oat milk
1/4 cup plant yoghurt, I like oat or soya
Mix all your dry ingredients in an air tight jar or other container and keep with your dried goods in a cool and preferably dark place.
To make your seeded bircher muesli simply place the required amount depending on how many servings you are making in a separate container suitable for refrigerating. If you wish you could add some other flavourings or fruits here, I’ve listed some suggestions below but it is optional but fun for mixing it up. Then add the wet ingredients according to the servings of muesli mix. Mix well and set in the fridge over night.
Top with your favourite toppings like fresh fruit, berries, dry granola, chopped nuts or an extra dollop of plant yogurt and serve.
Grated apple or pear, mashed banana or spices like cinnamon or cardamom
HOMETOWN VLOG - A BELATED CHRISTMAS VIDEO | Good Eatings - YouTube
It’s been a while! I’ve been on a blogging, vlogging, content creating break. Or a figuring things out and studying a lot break. Now I’m glad to be here this evening finally to share this very belated hometown vlog which we filmed back in December before Christmas. Sorry it is a little out of date but at least the snow lays thick here still so I can imagine while watching the video that it’s actually the right time, maybe you can too?
I’m looking forward to sharing more videos with you soon that are more current. Maybe I will film one soon so that you can see the snow that has been coming down hard the last few days. It’s winter wonderland here. I was expecting spring though, haha. You never know here in Sweden! Even though we live in the very southern part.
Anyway, I hope you enjoy this vlog and I promise to be back soon with more food related posts as well as more current vids. I’m also figuring out some health and nutrition related posts and videos to share with you all inspired by my health coaching course. I hope that’ll be something you’re interested in. But for now I’m sending you all much love – see you soon! x
I hope you’ve all had a lovely Christmas, and to those of you who don’t celebrate I hope you had a lovely week. We’ve been enjoying spending time here in London with Rob’s family. And then we got ill. Which was less fun but now we’re on the mend. Either way I wanted to share a couple of recipes and ideas with you today perfect for a New Year’s celebration. It’s been inspired by the countless beautiful platters I’ve seen on blogs and instagram all year. I thought it was time I make my own and I made a baked almond cheese and a pumpkin bean dip to go on it as the two main pieces on the board.
Below you’ll find the recipes for the almond cheese as well as the pumpkin dip but I wanted to share with you what else I like to include on my platter. First of all I like to add items that are good for scooping and dipping, being vessels for whatever dip and cheese you choose for your board. I included some store bought thin crackers with herb as well as some toasted sourdough bread cut into smaller pieces. I also added some carrot and celery sticks as well as halved radishes, it’s always nice to have fresh elements on there and a great option for people with gluten or other bread related sensitivities. The radishes also look very festive if you find some with the greens still on them and vegetables in general add a pop of colour to your board. On top of this I added some of this spiced nut mix that’s super easy to make and always appreciated.
Other than that I like to add some antipasti items like marinated artichokes, garlic cloves, sun dried tomatoes and olives. For me olives are a must and if you’ve never tried marinated garlic cloves and you like garlic – you’re in for a treat. I find all of these items in my supermarket already made which makes life much simpler on the day. This time of year calls for simple solutions and I’m a big supporter of making life easier when you feel that’s what you need.
To complete the circle I love to add some fruits. For this boars I went with some red grapes which I think are a very pretty option as well as wedged kiwi fruit. Again I think kiwi fruit is a very good looking, and tasty, option. Otherwise you can go with whatever fruit you like really. A classic cheese board option, other than grapes, is pear. The one thing I like to keep in mind though is that some fruit, like apple, goes brown when cut and sitting out in the air. Either you could stay clear of these fruits or you could put some lemon juice on each slice which prevents the browning from happening. For me personally that’s a little too much work. The choice is yours my friends. Also, if you wanted to add more sweet elements to your platter you could include some nice chunks of chocolate or dried fruit.
Now I wish you a beautiful weekend followed by a breezy, light, bright entering into the new year. Happy New Year friends! x
BAKED ALMOND CHEESE
YIELDS: 1 10cm in diameter cheese round / TIME: 60 min
1 cup raw almonds, soaked in hot water for 2 hours
1 garlic clove, roughly sliced
1 1/2 tbsp lemon juice
1 tbsp plant yogurt
1 tbsp light miso paste
1 tbsp nutritional yeast
1/2 tsp sea salt
1/4 cup water
Preheat the oven to 175 degrees celsius.
Line a small (roughly 10 cm in diameter) glass form or other suitable vessel. A small spring form pan will work very well as well.
Drain and rinse your almonds and then start removing the skins. They should be loosened from the hot water and you should easily be able to ‘pop’ them out of their skins.
Place your now blanched almonds in a high speed blender or a small jug of a powerful food processor along with the remaining ingredients. Blend the mixture for several minutes until it is mainly a smooth quite thick paste. It doesn’t have to be absolutely smooth but should’t have visible pieces of almond.
Place your paste in the lined form and smooth it out. If you suspect any air pockets carefully tap your vessel in the counter a couple of times.
Bake in the middle of the oven for 25-30 minutes, it should be slightly golden on top. Let cool for roughly 30 minutes before turning out of the form and serving.
GOLDEN PUMPKIN BEAN DIP
YIELDS: roughly 1 1/2 cup / TIME: 10 min
1 can white beans such as cannellini or butter beans
1/3 cup pumpkin puré or equal amounts from fresh roasted pumpkin
1/2 lemon, juice as well as some rind if you wish
1 tsp light miso paste
1 tbsp nutritional yeast
1/4 – 1/2 tsp ground turmeric, depending on your taste preference
Sea salt and black pepper, to taste
1 tsp olive oil
Fresh herbs, I used parsley
Combine all your ingredients in a food processor, starting with 1/4 tsp turmeric.
Process until a smooth paste is formed. If this isn’t happening after a couple of minutes you might want to add a splash of water and process again.
Taste and see if you’d like to add a little more turmeric, if so add it and then process until well incorporated.
Serve in a bowl and make a nice swirl in it if you wish using the back of a spoon.
Decorate with sesame seeds and chopped fresh herbs of your choice.
Still looking for vegan options to place on your table this Christmas? Then this dish is one for you. It would also be a lovely dish to eat those days after Christmas when you want something fresh but still warming in the winter weather. It’s a lovely festive millet salad with kale, parsley, dried cranberries and pomegranate jewels served in roasted pumpkin wedges. Serving it as I’ve done in the photos makes it a lovely dish on a buffet or served family style on the table.
I haven’t included a sauce or dressing more than what goes on in the massaging of the kale as at Christmas we often have plenty of sauces going around but if you did want to eat it as a stand alone meal (which it works perfectly for as well) you might want to make a nice tahini dressing like the one from this recipe.
Now I want to finish off by wishing you all a very merry Christmas! I hope you will have a lovely time with family and?or friends. I’ve now landed in Lodon and am getting into the festive spirit with Rob’s family. Tonight we’re off to see the new Star Wars film which I’m really looking forward to. Going to the cinema is such a cosy wintery thing to do I think. Do you guys agree with me? What will you be getting up to this Christmas? I’d love to hear all about it. x
FESTIVE MILLET SALAD IN ROASTED PUMPKIN BOATS
YIELDS: 8 servings + a bowl of spare salad / TIME: 35 min
1 delica squash, deseeded cut into 8 wedges
A drizzle of olive oil
Sea salt and black pepper, to taste
3/4 cup millet, uncooked
1 tsp vegetable stock powder
3 large kale leaves, destemmed and cut fine
2 tbsp balsamic vinegar
1 medium red onion, finely chopped
1 large handful of fresh parsley, roughly chopped
1/2 pomegranate, the jewels
1/2 cup dried fruit, I used a mixture of dried cranberries and golden raisins
1/2 cup mixed pumpkin and sunflower seeds
*You will end up with more salad than it takes to fill the boats so if you wish to simply have enough for the wedges I’d half the salad recipe.
Preheat the oven to 200 degrees celsius.
Place your pumpkin wedges on a lined oven tray and drizzle with olive oil. Sprinkle sea salt and black pepper over them and then make sure the wedges are coated with oil and spices before roasting in the oven for 25 minutes, flipping them over halfway through the roasting time.
Place your millet in a small sauce pan and add the vegetable stock powder as well as one and a half cup of water. Bring to a boil and then let simmer until all the water has evaporated, roughly 15-20 minutes.
Toast your seeds in a small frying pan over medium heat until you hear a popping sound and the seeds are fragrant. Set aside on a plate or bowl.
In a large mixing bowl massage the kale with the balsamic vinegar and a generous pinch of salt. Take a couple of minutes to do this to make the kale less tough, it will shrink to about half the size you started with.
Add your onion, parsley, pomegranate, dried fruit and toasted seeds to the bowl and mix well. And then mix in the millet until well combined.
Place your roasted pumpkin boats on a serving platter or wooden board and scoop the salad onto the wedges. Or simply serve the wedges aside the bowl of salad for serving at the table.
Today I’m quickly popping in here to share this Christmas inspired roasted orange cabbage with baked tofu slabs with you all before heading off to the Christmas market. You see, Rob and I drove the four or so hours to my home town yesterday to spend a bit of time with my parents before travelling on to London to spend Christmas with his family. So today we’re going out in the snow with my father and his wife but first I want to show you this recipe of course.
The roasted cabbage is loosely inspired my friend Sara of ShisoDelicious. I saw her make a similar cabbage dish many times on her stories and decided it was time for me to play around with cabbage in the oven as well and here’s the result. I think it’s a perfect way to change up the regular old red cabbage at Christmas dinner. I spiced mine with orange and I love how it comes out of the oven very fragrant and shiny.
To top the whole thing off I made it easy and in my opinion you can’t go wrong with tofu, no matter what they say. Tofu is queen! I pick up some marinated firm tofu from the store and simply bake it in the oven until it has a slightly crisp surface and a golden brown colour. It’s delicious and beautiful. I don’t think Christmas roast needs to get much more complicated than that. And it’s great for those of us who are a little intolerant to gluten as a substitute to those store bought roasts that often contain vital wheat gluten.
Now I’m going to love you and leave you and spend some family time over here. I hope you all have a wonderful Sunday and of course that you try this recipe! If not for Christmas than why not for a Sunday roast with some roasted potatoes, brussel sprouts and onion gravy. Yum! x
ROASTED ORANGE CABBAGE W/ BAKED TOFU SLABS
YIELDS: Up to 8 servings / TIME: 40 min
2 x 270 g marinated tofu blocks, or natural tofu that you marinate yourself
3/4 head red cabbagr (roughly 8 cups), sliced
1/2 orange, zest and juice
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp coconut sugar
Sea salt and black pepper, to taste
1/2 cup pumpkin seeds
1/2 cup dried fruits, I used cranberries and green and yellow raisins
Preheat your oven to 170 degrees celsius on fan assist. If not using fan assist then go for 190 degrees celsius instead.
Cut your marinated tofu blocks in four equal pieces, see photo and video for more instruction. Place them on a lined baking tray and bake in the oven for roughly 25 minutes or until they are golden brown, flipping halfway through the baking time.
Place your sliced cabbage on another lined baking tray and drizzle with balsamic vinegar and olive oil. Add the orange zest and juice, coconut sugar, sea salt and black pepper as well. Mix with your hands until all the cabbage is well coated and all the flavours are evenly distributed. Roast in the oven for 25-30 minutes, mixing it halfway through the roasting time.
While your tofu is baking and cabbage is roasting place your pumpkin seeds in a small and dry frying pan over medium heat. Toast your seeds for 3-4 minutes or until you hear popping sounds from the seeds and they are fragrant. Set aside.
When your baking and roasting is done place your now mostly soft and fragrant cabbage on a serving dish. Sprinkle with the pumpkin seeds and dry fruits. Finally arrange your baked tofu on top and serve hot.