Lentil Patties (Vegan)

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Lentil Patties (From Expedition Grön)

4 servings:

  • 2 dl lentils
  • 1/2  onion
  • 1 garlic clove
  • Spinach (I used some grated zucchini)
  • parsley
  • 1/2 grated carrot
  • 1 dl grated celeriac
  • 1/2 dl flour
  • 1 dl sunflower seeds
  • Apple cider vinegar
  • Thyme
  • salt and pepper
  • 1/2 dl oats (if needed)

While cooking the lentils, fry the onion on low heat and ad the garlic. Fry for another minute, then set aside.
 When the lentils are nearly ready, add in the chopped spinach (or zucchini) to the lentils and stir. When the lentils are done, add the onion and garlic and the remaining ingredients. Mix well. If you want firmer patties add some oats. Heat plenty of oil in a frying pan. Fry the patties on medium heat, a few minutes on each side.

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Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs

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Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs

Serves 4

  • 2 pints cherry tomatoes
  • 2 ears corn, shucked and kernels cut off
  • 2 large zucchini or summer squash, sliced in half lengthwise and then chopped into 1/2 inch thick slices
  • 1 large red onion, chopped
  • 2 cloves garlic, crushed
  • 4 tablespoons olive oil, divided into 3 tbsp and 1 tbsp
  • 8 ounces penne or farfalle pasta
  • 1/3 cup torn basil leaves
  • 1 tablespoon fresh oregano leaves
  • Coarse salt and black pepper to taste
  • 1/4 cup pine nuts (optional)
  1. Preheat oven to 450 degrees. Set a pot of boiled water on the stove to boil.
  2. Toss vegetables and garlic with olive oil and season well with salt and pepper. Keep the corn separate, however. Divide all vegetables save corn onto baking sheets and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook). Fifteen minutes before the end of the roasting process, add the corn, which cooks a little faster than the other vegetables!
  3. If you’re using the pine nuts, now is the time to toast them gently in a large frying pan set over medium heat. Stir them continually, and remove them as soon as they’re becoming golden.
  4. Cook pasta till tender but slightly al dente. Drain and return to pot, reserving a small amount of the cooking liquid.
  5. Add the roast vegetables, along with remaining 1 tbsp olive oil and a tiny bit of the cooking liquid, to the pasta. Toss in the basil and oregano, and serve, topped with toasted pine nuts if desired

Persimmon Mojitos

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Serves 1

Persimmon Syrup:

  • Flesh of one ripe persimmon, seeds and skin removed
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 pinch cinnamon, ginger, nutmeg, and cloves
  • 1 tablespoon vanilla extract
  1. Combine persimmon flesh, brown sugar, water, and spices in a small saucepan over medium heat and bring to a boil. Allow to simmer about 5 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
  2. Once cooled, purée syrup mixture and strain into a bottle to remove any bits of flesh that haven’t broken down (syrup will be on the thicker side — that is okay, you just don’t want any stringy flesh or bits of skin that may have gotten into the mixture).
Persimmon Mojito

  • 3-5 mint leaves
  • 1 pinch lime zest
  • 1 ounce lime juice
  • 2 ounces persimmon syrup
  • 1 ounce rum (I used a lightly spiced rum, but a white rum also works well here)
  • 2 ounces club soda (optional)
  1. Muddle mint leaves and lime zest in the bottom of a glass. Add lime juice, persimmon syrup, and rum. Give it all a quick stir, add a few ice cubes and club soda if desired. Top with a sprig of mint and serve.

Tattoos

ImageSuddenly I just want to pierce my nose and get tattoos, and die my hair. I have no idea when the nose (spetum) piercing will come up, right now I’m trying to eat noodles to save up money for some summer vacation (working at an Organic Farm w/ Lotte in Ireland) and going to Spain with Lover. Life is strange, you never know how things might turn out.  

As my afro is getting weirdly shaped I am thinking about dying it a bit lighter, a fresh spring/summer look! Yesterday evening was really nice, all of us living in dorm rooms in my corridor gathered up in the kitchen and ate dinner and had wine, we also had a wild discussion about why they don’t serve “swedish meatballs and mashed potatoes” in restaurants early in the morning and that as strange as it seems led us into a politics discussion. 

Mushroom Black Bean Burger with Chipotle Aioli

And my quest for the perfect sandwich continues! Today it is the “Mushroom Black Bean Burger with Chipotle Aioli” (not a sandwich it’s a “burger” but…)

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Mushroom Black Bean Burger with Chipotle Aioli
 
For 6-7 burgers
 
2 tablespoons olive oil, plus more for cooking
1 yellow onion, chopped
8 oz cremini or shitake mushrooms, roughly choped
1 (15 ounce) can black beans, drained, rinsed, and dried on paper towels
1 cup cooked brown rice
1 tablespoon finely chopped canned beets
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon barbecue sauce
1 teaspoon kosher salt
1 egg white (optional, to bind)
 
4 slices white cheddar cheese (optional)
Buns
butter lettuce
Sliced tomato
Chipotle Aioli
 
Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and mushrooms, season with a pinch of salt and pepper, stirring occasionally, until browned, about 10-15 minutes.
 
Combine mushrooms, onion, beets, and beans in food processor.  Pulse until combined and slightly broken down (you don’t want mush). In a large bowl, combine the mushroom mixture with the brown rice. Stir in barbecue sauce and remaining ingredients — through egg white. Form into four 6 oz patties. Veggie burgers have a habit of falling apart a bit, so don’t sweat it if they don’t make it to the pan in one piece.  You can always smoosh them together with your spatula and no one will ever know.  If you want to help them hold up a bit, let them rest in the fridge for at least 20 minutes before cooking.
 
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
 

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Sweet Potato Fries
 
2 yams, cut into 1/4-1/2 inch thick wedges and slices
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon chipotle powder
 
Preheat oven to 425F. Slice up the yams place in a large bowl. Coat with oil, salt, pepper, and chipotle powder, mixing with your hands to dress. Spread the yam slices over one or two baking sheets (you want to make sure they aren’t touching). Bake for 25-30 minutes, until golden brown and tender.  If you want them quite crisp, turn on the broiler and broil for about 2-3 minutes, until the edges turn dark brown.
 
For the Chipotle Aioli:
1/2 cup mayo
1 tablespoon chipotle adobo sauce (from the can)
1 garlic clove, minced
1 tablespoon olive oil
pinch of salt
 

Combine all ingredients.

Poached Salmon with Rye and Caper Breadcrumbs

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Poached Salmon with Rye and Caper Breadcrumbs

Serves 4-6

Breadcrumbs

  • 2-3 slices stale Pumpernickel dark rye, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs)
  • 2-3 slices stale French baguette, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs
  1. Note: Here in Hawaii, sliced bread molds faster than it gets stale. I sliced and cubed two pieces from each of my day old loaves and then popped them into a 350°F oven for about 10 minutes to dry out the bread a little more. Feel free to stale your bread using whatever technique works in your climate.
  2. Make your breadcrumbs by cubing your bread slices (Pumpernickel and French) and giving them a whirl in the food processor. Pulse until you have mostly uniform smaller than pea sized breadcrumbs (the bulk of the mix should be uniform; you’ll also have pulverized sandy looking bits). Be careful not to overheat your processor.

Salmon

  • 1/2 cup gin
  • 1/2 cup water
  • 1-1 1/2 pound salmon fillet, preferably wild
  • 3 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons lemon zest
  • 2 tablespoons unsalted butter
  • 1 cup mixed Pumpernickel/French breadcrumbs (more crumb than sand)
  • 1 1/2 tablespoon chopped capers
  • 2 teaspoons prepared horseradish
  • 1 tablespoon mayonnaise
  1. In a sauté pan or skillet with a lid, add the gin and water. Place salmon in the center of your pan and evenly distribute parsley, dill and lemon zest on top of fish, pressing down slightly with your finger. Cover pan and bring to a simmer. Cook until desired doneness, about 6-7 minutes. Since you will be covering the fillet with breadcrumbs, it is okay to test doneness with a sharp knife in the center of fillet. Do not overcook. Transfer to a serving platter.
  2. While your salmon is poaching, get started on your breadcrumbs.
  3. In a skillet, melt the butter, and cook over medium heat, stirring occasionally until the butter begins to brown and is fragrant. Carefully add your breadcrumbs, and cook, stirring constantly until they are crisp and golden (well, the rye crumbs will be darker than golden), about a minute. Remove pan from heat and stir in capers, horseradish and mayonnaise. Thoroughly combine mixture using a heatproof spatula. Shower salmon with your breadcrumbs and enjoy!

Moroccan Chickpea Stew Recipe

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Moroccan Chickpea Stew Recipe

INGREDIENTS

I changed some parts of the recipe and used what I had in the fridge!

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6.