Danish vegan “smørrebrød”

Well, we admit this might not be that interesting to non- danes, but it is really traditional to have smørrebrød in Denmark, and vegan style quite tasty too 🙂

Usually smørrebrød is a lunch thing, it’s cold and eaten with a beer and a “snaps”, a traditional Danish brandy served ice cold and in Line’s oppinion tastes quite nasty 😉

We’ve added a picture of plenty of different smørrebrød here, and we’ll post the recipes continuosly… How come there’s never enough time in a day to do everything you want? 🙂

What you’ll need:

Two slices of rye bread pr. person (it’s rugbrød in Danish and it’s all about getting it as dark and full of seeds as you can)

Vegan margarine

Salad and dill, parsley, cress, whatever you can think off to pimp up your smørrebrød

For “fish” filets:

half a can of Nutolene (I’m not sure if you can actually get this outside DK, but it’s pressed peanuts, which you can slice, has a very nice, but weak flavor, you can use tofu instead.)

plain flour and breadcrumbs for breading

quite a lot of oil for frying

plenty og vegan “remoulade” (another Danish hit, but I basically make it using finely chopped pickles, mustard, sugar and soycream – in DK you can buy it readymade, vegan aswell)

Dill and lemon slices

caviart (the vegan caviarstyle product you see here: http://www.cavi-art.com/ – in DK you can get it in Føtex)

Slice up the Nutolene about 0,5 cm thick, slice it the long way, so you don’t end up with round “fish”. Then slice each slice diagonally to get triangular shaped slices.In a wide bowl mix half a cup of flour with about 4 tblsp of water to make a thick, sticky batter. Put the breadcrumbs in a plate. Heat the oil in a pan, let the whole pan be greasy. Take each “fish” filet, turn it first in the sticky batter, then in the breadcrumbs and fry it untill it is golden brown and crispy.

Then butter a couple of ryebread slices with the margerine, put a salad leaf on each and serve the “fish” filets on top, with remoulade, dill, caviart and a lemonslice… Check out the picture 🙂

Advertisements

Morning Glory

Another Thai inspired dish, that you’ll get in Vietnam, Laos and Cambodia aswell with little local twists 🙂

About 20 stalks of morning glory (it’s a type of asian water spinach, I believe)

3 cloves of garlic

8 not so hot but red chilies

5 tbls of the mushroom/seaweed “fishsauce” described in the Papaya salad recipe

1/2 tsp of sugar

1/4 cup of water

about 4 tbls of oil for frying (it sounds like a lot but this need sto be a bit greasy to be good 😉

This is REALLY easy. Rinse and rip the leaves of the morning glory stalks and break the stalks into 5 cm pieces. Cut each clove of garlic into 3-4 piece. Make sure the oil and pan and VERY hot, almost smoking, then add the garlic and let it fry for about. Add the morning glory and chili and fry for another minute, but not longer, or it will get kind of bittter. Finally ad the “fishsauce”, sugar and water and stir the whole thing for 30 sec.

Serve with rice and peanuts..

Papaya Salad (thai style)

This weekend we were taking a trip down memory lane, to when we travelled South East Asia last year.You can get loads of vegetarian/vegan food there, but my God do they love their fish sauce?

We tried making our own fish sauce, it was a quick attempt that will probably need some further ajustment.

Papaya salad tastes great, it has this bitter-sweet-salty-spicy combo that will surprise your tastebuds 🙂

 

Here’s what we did:

1 big green papaya (meaning hard and unripe, you’ll find them in most asian supermarkets)

a handfull of green beans (we used peas, as you can see on the photo, but beans is the right thing for this)

2 carrots

Juice of 4-5 limes

1 thai (very spicy) chili

8 cloves of garlic

12 cherry tomatoes cut in half

6 tbls mushroom soy sauce (regular will do aswell)

1 sheet of nori seaweed (other types will surely work aswell)

3 tbls of sugar melted in a tsp of water to make a syrup

1 handfull of chopped salted peanuts or cashews

 

First you make the “fishsauce” by heating up the mushroom soy, when it boils remove it from the heat and crumble the seaweed into it. Leave that for a while. If you have a julienne grater use that otherwise just you regular grater and finely grate the papaya and carrot. Smash your garlic cloves and put them in a bowl with the beans and chili, using either a morter or the end of a wine bottle pound a bit on the beans, chili and garlic to make them ready to absorb the flavour, but don’t overdo it. Then add the grated papaya and carrots giving them another light beating 😉 Then add the limejuice, sugerwater and pour the “fishsauce” through a filter (to get rid of the seaweed bits) into the bowl, add the cherry tomatoes and stir the whole thing so that everything gets a bit of the lime, “fishsauce” and sugarwater.

Serve with some peanuts and lime 🙂

 

Lemon-Lime Granité

This is a great little refresher to put in between two dishes if you’re going posh with your dinner plans 🙂

4 dl water
1 dl sugar
1 dl lemon+lime juice (fresly squeezed)
The peel of 1 organic lemon
1 handful of chopped mint leaves
1 tsb beet root juice (it’s only for the colour, so it’s optional)

– Boil water and sugar until the sugar is fully melted

– Take the sugar water of the heat and mix in all the other ingredients

– Leave it to cool off and put it in the freezer

– Stir it once an hour for the first two hours

– Then stir it every half hour for about two more hours until it has a nice fluffy consistency (alternatively you can freeze the whole thing and scrabe the ice crystals of with a fork into a glass)

Serve in a cocktail glass, and top with lemon peel and mint… Posh! 😉

Vegan fried ravioli

This is an older recipe of ours. We love Italian food, and before we found vegan dumpling pastry sheets in our local asian food market, we used spring roll pastry to make ravioli and fried it. A bit unorthodocs, we know, but try it, it’s really tasty:

What you’ll need for a first course for 4 people or a big main dish for two is:

10 sheets of spring roll pastry the 20cmx20cm kind you get in asian food shops.
500 g frozen whole spinach leaves (defrossen and completely drained)
1 dl soy cream (the savory kind of course)
1 chopped onion
2 cloths of chopped garlic
1/2 tsp nutmeg
salt, peber and oil for frying

Cut the spring roll sheets into 4 pieces each. Put them in a pile under a damp towel.

Fry the garlic and onion slowly, leaving it to get soft and “transparent” , without getting colour.

Add the nutmeg and spinach, fry for a couple of minutes adding the cream to make a thick creamy filling for the ravioli.

taste and season with salt, peper, chili if you like it spicy, but keep it sort of mellow in the flavour, it suits the dish better.

All right, then to the asembly line 🙂 Take one of your little spring roll squres and put about a tbls of filling on it leaving quite a bit of the egde clear. Then take another square, and with your fingers put water on one of the sides. Then place the wet side down on top a the filling alligning it with the bottom square. gently press the sides together and ta taaaad! You have your first ready-to-fry-ravioli. Keep up the good work until you have 20 in total. Fry the squares on a hot pan (dont be stingy with the oil, they get this lovely cripyness if you grease them up well 🙂

You can easily keep the ones you have allready fried in the oven on low heat while you fri the rest, they’ll stay crispy.

Serve with some rocket (rucola) salad, fresly ground peper and some basil leaves…. Yummy!