Beat this beet carpaccio…

As with my previous post, this simple and pretty dish was made for some friends at had over for a little pre easter lunch yesterday.

Beetroot carpaccio:

3 beetroots

3 tblsp of apple cider vinegar

1 tsp salt

a bit of vegan parmesan ( I used this recipe http://janeshealthykitchen.com/paleo-vegan-parmesan-cheese/, but couldn’t get the vitamin c crystals so added a tsp of miso instead… It is truly an amazing invention and you need to try and make this 🙂

Vegan mayo ( I make my own, it’s really simple, recipe will follow soon. Untill then store bought is fine or you can leave it out)

a bit of wasabi.

Peel and thinly slice the beets, a grater that does slices is a big help here. Mix the salt and vinegar in a bowl and put the beets in that mix, mak sure you mix it so that all the beets get a bit of vinegar and salt on them. Put that aside for about 15 minutes, it helps soften the raw beets just a bit.

Mix the mayo and wasabi, the wasabi can be a bit hard to incorporate, so you might want to dissolve it in a bit of lemon juice before adding it to the mayo.

Now rinse the beets in water, drain them and put them on a plate. Drizzle with a bit of good oil (your choice of olive, canola or any other favorite of yours), sprinkle with salt, pepper and parmesan. Put some wasabi mayo on top and you’re done. I pimped my carpaccio with some garlic sprouts and basil:

Keeping it simple.

Yesterday I, Line had some friends over for lunch, and I wanted to keep it simple and kind of colourfull like springtime, which STILL hasn’t hit Denmark….

Quinoa salad.

100 g of quinoa, boiled as instructed on the box/bag.

a bunch of your favorite veggies, (I used what I had, about ten asparagus, 2 red peppers, 2 carrots and 10 spring onions)

1 finely chopped red onion

a handfull of olives.

dressing:

juice from a lemon

olive oil

agave syrup

salt, peper and garlic

After boiling the qunioa, mix the dressing and pour it over the grains while they are still warm, that way it sort of gets into the quinoa. Mix in the chopped red onion. Slice the veggies that need slicing and grill the on a grill pan, to get those charred black lines. When all have been grilled cut them into the size you prefer and mix them with the quinoa and dressing. Finaly throw in the olives and you’re done…. It was really good, simple and colourful, see:

Vegan Cottage cheese

Well, we have been very quiet for about a year now, but I think we are back on track, now living in a big ol’ farm house way out in the countryside, the two of us with five very good friends…. loving it.

Living among fields and (very industrialized) farmers is inspirational, mostly because it makes you think “this can be done better, friendlier, healthier and dare we say way tastier…”

We have been getting in to cheesemaking, after purchasing Artisan Vegan Cheese by Miyko Schinner, great book. We are making rejuvelac and airdrying brie, as we write 🙂

But this post is not about Artisan Vegan Cheese this is just the simplest recipe for a nice vegan cottage cheese we think is as good as we remember the cows milk based stuff to be.

Ingredients:

500g of tofu

1/2 dl of soy youghurt, unsweetened and natural

1/2 dl of soy cream, the savory kind

lemon juice

salt and pepper.

In a bowl you mix the cream and yoghurt with as much salt, pepper and lemon juice as you think it needs to taste awesome. Crumble in the tofu or dice it into tiny little cubes and add that to the bowl, with a spoon mix the two things and viola! you have this: