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Here is a beautiful and hearty salad for summer parties and family gatherings. It's colorful, packed with flavor and has a nice chewiness to it.
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Green Kitchen Stories Blog by Green Kitchen Stories - 1M ago

We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book.
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Pakora is a crispy Indian street snack made with vegetables that are dipped in a chickpea flour batter and then fried and served with chutney or other dip sauces. We use white cabbage, carrot, zucchini and spinach in our pakora and share the recipe both for a crispy pan-fried version and one that is baked.
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Pakora is a crispy Indian street snack made with vegetables that are dipped in a chickpea flour batter and then fried and served with chutney or other dip sauces. We use white cabbage, carrot, zucchini and spinach in our pakora and share the recipe both for a crispy pan-fried version and one that is baked.
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Green Kitchen Stories Blog by Greenkitchenstories2 - 2M ago

We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have ever tasted.
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Our recipe contribution on Valentine's Day is this beautiful red soup with lots of tasty toppings on.
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Let me guess. You are trying to eat a little healthier after all that sweet December craziness and perhaps put chips and candy on hold for a while, but you still want something good to snack on in front of a movie this weekend? Well, we’ve got you covered. We have created a snack platter that leaves nothing behind and that you can toss together in 15 minutes. Fresh fruit, nuts, carrot sticks, dark chocolate, nut butter truffles and a little peanut butter cinnamon dip. Sounds good? It is! And here below is a little video where we show how to make it.

A Healthier Movie Night Snack Platter - YouTube

We actually recorded this last year but forgot to share. Our little assistant Noah looks so tiny and sooo cute. Now that we’ve showed you how to make it, go create that snack platter and crash in the couch with your family, friends or pets. And if you have any movie recommendations, please share!

A Healthy Movie Night Snack Platter

All the fruit on the platter are just suggestions, you can of course add anything you wish. We do like the mix of truffles, crunchy carrots, crispy apple, nuts, dark chocolate (super delicious to dip in the nut butter) and a citrus fruit.

Nut Butter Balls
15 soft dates, pitted
2 tbsp coconut oil
2 tbsp peanut butter
50 g / 1/2 cup rolled oats
3 tbsp desiccated coconut
3 tbsp cacao powder
1 pinch sea salt

For rolling
4 tbsp finely chopped hazelnuts or desiccated coconut

Add the ingredients to a food processor and mix until everything comes together into a sticky dough. Roll 20-25 small balls between the palms of your hand. Cover them in chopped hazelnuts or coconut. If it doesn’t stick, you can dip each ball in cold water before covering them with the nuts. Store in the fridge while preparing the other snack platter ingredients.

Snack Platter Elements
3 carrots, peeled and cut into sticks
2 apples, sliced
2 kiwi fruits, halved
a handful nuts and raisins of choice
a handful physalis/inca berries
80 g / 3 oz dark chocolate, broken into large bits
Nut butter balls (see recipe above)

Peanut Butter Dip
100 ml / 1/2 cup peanut butter
2-4 tbsp water
1 tsp cinnamon
1 tsp maple syrup (optional)

Make the peanut butter dip by stirring together peanut butter, a splash of water and cinnamon. You can add a little maple syrup if you like it sweeter. Place it in the middle of the platter.
Place all other elements around the dip and fill up until the platter is full. Enjoy!

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This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas.

[four_fifth_last padding=”5% 0 5% 0″]

Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries.

The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it.

Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side.

Happy holidays everyone!

[/four_fifth_last]

[full_width padding=”50px 0 50px 0″]Gingerbread and Lingonberry Bundt Cake[/full_width]

[one_half]Dry ingredients
90 g / 250 ml / 1 cup rolled oats
100 g / 250 ml / 1 cup almond flour
135 g / 250 ml / 1 cup rice flour
2 tsp baking powder
1 tbsp ground cinnamon
2 tsp ground cardamom
2 tsp ground ginger
1/2 tsp ground cloves
A pinch of salt

Wet ingredients
2 ripe bananas
125 ml / 1/2 cup maple syrup
3 eggs
125 g / 1 stick / 4 oz butter, room tempered
200 ml / 3/4 cup yogurt
120 g frozen lingonberries or cranberries (optional)

Lingonberry & Date Glaze
10 soft dates
250 ml / 1 cup oat milk or almond milk
2 tbsp coconut oil
60 g /1/2 cup lingonberries[/one_half]

[one_half_last]Making the cake
1. Set the oven to 180°C.
2. Place the oats in a food processor and pulse into a flour.
3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl.
4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy.
5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined.
6. Stir through the berries.
7. Grease a bundt pan with oil or butter.
8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean.
9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely.

Making the Glaze
1. Pit the dates and add to a sauce pan on medium heat.
2. Add milk and coconut oil and let simmer for a few minutes until thickened.
3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit.
4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color. Add more liquid if it looks too thick.
5. Pour half of the glaze over the cake before serving and serve the rest on the side.[/one_half_last]

 

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The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this.

Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here.

I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below.

A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas).

We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there).

Happy holidays!
/Luise, David and all the kids!

Stuffed Cabbage Parcels
Makes 8 parcels

These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it.

Filling
– 100 g / ½ cup uncooked red rice (see note)
– 100 g / ½ cup uncooked puy lentils
– 500 ml / 2 cups water
– ½ tsp sea salt
– 1 tbsp olive oil
– 1 large red onion, peeled and finely chopped
– 1 clove garlic, peeled and finely chopped
– 1 cup walnuts, finely chopped
– 4 tbsp raisins
– 2 tbsp lemon juice
– 4 tbsp chopped parsley

Tomato Broth
– 750 ml / 3 cups vegetable stock
– 1 x 400 g / 14 oz tin crushed tomatoes
– 1 tsp whole cloves
– 1 tsp whole allspice
– 2 star anise
– 2 cinnamon sticks
– 1 pinch sea salt

Assembling
– 1 savoy cabbage
– 8 pieces of cooking string
– 1 tbsp olive oil to fry in

Instructions
1. Rinse rice and lentils in a sieve under running water.
2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package.
3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat.
4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent.
5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on).
6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine.
7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk.
8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel.
9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven.
10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned.
11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier).
12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;)

Note
– We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans.

Smashed Balsamic Potatoes
Serves 4 as a side

This rustic potato recipe combine three different potato methods into one – boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar.

Ingredients
– 1 kg / 2 lb small potatoes
– 2 tsp salt
– 3 tbsp olive oil
– 1 1/2 tbsp balsamic vinegar
– 1 clove garlic, finely chopped
– a few sprigs fresh thyme

Preparation
1. Set the oven to 225°C / 450°F.
2. Wash the potatoes (keep the skin on) and place in a large sauce pan.
3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork.
4. Drain the water and leave to cool for a bit.
5. Line a baking sheet with parchment paper and place the potatoes on it.
6. Smash the potatoes by pressing down on them using the backside of a glass.
7. Whisk together oil, balsamic vinegar and garlic.
9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well.
10. Sprinkle with salt and thyme leaves.
11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown.

Tip
– This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat.

Mustard Roasted Roots
Serves 4 as a side

We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too.

Ingredients

– 1 kg / 2 lb mixed roots (parsnip, carrots, swede, sweet potato)

Dressing
– 3 tbsp olive oil
– 2 tbsp grainy mustard
– 1 tbsp apple cider vinegar
– 1 tsp ground cinnamon
– 1 tsp maple syrup
– 1 tsp sea salt

To Serve
– 2 tbsp hemp seeds or finely chopped almonds

Preparation
1. Preheat the oven to 180°C / 375°F.
2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick).
3. Stir together the dressing ingredients in a large mixing bowl.
4. Add the roots and toss until all are covered.
5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer.
6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C / 450°F and bake for 20 minutes more or until golden and slightly charred.
7. Transfer the roots to a serving platter and sprinkle with hemp seeds.

Tips
– This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat.
– You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.

 

Crispy Celery and Orange Salad
Serves 4

– 1 head romain lettuce or cosmopolitan
– 4 celery stalks (or fennel)
– 2 oranges
– 4 tbsp toasted hazelnuts

Mustard vinaigrette
– 2 tbsp olive oil
– 1 tbsp vinegar
– 1 tsp Dijon mustard
– 1 tsp maple syrup

1. Rinse the lettuce in water and chop into 2 inch / 5 cm large pieces, discarding the stem.
2. Thinly slice the celery stalks (or mandolin the fennel of using).
3. Peel the oranges and cut in halves and thinly slice each half.
4. Place all prepped ingredients into a large mixing bowl.
5. Whisk together the vinaigrette ingredients in a small separate bowl.
6. Gently toss the dressing with the salad ingredients.
7. Chop the toasted hazelnuts.
8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

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