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3 Recipes to start an incredible year!
I have always loved Swedish food. It tastes fresh to me and its colors make me fall in love. The abundance of dill and cinnamon makes everything taste lighter and more welcoming at the same time.
Their recipes are light and the Christmas traditions are so delicious.
In any cafeteria, there is a window with buna and bowls full of colors. And any toast, no matter how simple, becomes extravagant, due to its presentation.
With much love, I leave you three Nordic recipes, vegan version. The first big breakfast of 2022. Healthy and fresh, so you can start the new year, just as you deserve.
A big hug from the north and happy new year !!!
Recipe 1 – Blinis with carrot salmon and nori seaweed caviar
INGREDIENTS:
Blinis;
100 gr. buckwheat flour
2 cloves of garlic
1 tsp chopped parsley
1 tsp baking powder
1 tsp baking soda
Salt to taste
175 ml water
Juice of ½ lemon
Extra virgin olive oil (EVOO)
Carrot salmon;
Fresh dill
4 carrots
1 tbsp Genmai-su, rice vinegar
2 tbsp shoyu ahumado
3 tsp sesame oil
1/2 tbsp rice syrup
Caviar;
3 grams of agar agar powder
1/4 cup of water
2 tbsp of sauce to taste (soy, tomato, mustard, pepper, etc)
1/2 glass of oil
Nori seaweed
A dropper or eyedropper.
* You will also need oats sour cream, dill, black sesame and finely chopped red onion.
In a bowl mix all the dry ingredients of the dough: flour, yeast, baking soda and salt (except parsley and garlic). In another bowl, add the water and lemon juice and combine. Mix both bowls until you get a dough without lumps. Finally, add the garlic and chopped parsley and let the dough rest for 10 minutes. Heat a nonstick skillet or griddle over medium heat and add EVOO. Add a couple tablespoons of batter to form each blini. You can make several at the same time, as long as the dough is well separated.
Cook about 3-5 minutes over medium heat, making sure they do not burn. Flip them with a fine spatula and let them brown for another 1-2 minutes. Remove and repeat.
In a small case we put the water to heat. When it has boiled, we remove it from the heat and add the agar-agar. We stir very well for about 2 minutes until it dissolves completely and we add the nori seaweed. We grind. We return to high heat for 2 more minutes and remove. We prepare a flat plate with the oil and fill the dropper with the sauce. We are dropping droplets on the plate until we get a large number of spheres. After about 5 minutes the spheres will already be solid, it is there when we strain the oil. After a few minutes the mixture will begin to solidify, then we must heat the sauce again until it is liquid again. The key to this recipe is to have a good pulse and some patience.
Peel the carrots and lightly steam them. Rinse them under cold water and cut them into thin strips with a peeler. Mix the rice vinegar, smoked shoyu, sesame oil and rice syrup for the dressing and marinate the carrot strips in the mixture in the refrigerator.
2nd Recipe – Beetroot salad with vegan meatballs.
INGREDIENTS:
Meatballs
250gr of minced meat
100gr red beans
½ sweet onion, finely chopped
½ cup breadcrumbs
2 tbsp coconut milk
1 tsp nutritional yeast
1 tsp onion powder 1 tsp garlic powder
½ tsp salt
½ tsp freshly ground black pepper
¼ cup olive oil
Beetroot salad
1 kg of boiled beets cut into very small cubes
2 tbsp beet juice
1 cup vegan sour cream or vegan mayonnaise
1 tbsp old mustard
½ tsp onion powder
1 tbsp grated fresh ginger
Sea salt
Black pepper, freshly ground
Fresh parsley
In a bowl, add the meat, kidney beans, chopped onions, and breadcrumbs. Pour the coconut milk over the breadcrumbs and let the breadcrumbs absorb it. Add the nutritional yeast, onion powder, garlic powder, salt, and pepper. Use your hands to make balls. Place them on a baking sheet lined with parchment paper and continue making meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook until done and golden brown, about 5 minutes.
In a large bowl, combine the small cubes of boiled beets, with beet juice, vegan sour cream or vegan mayonnaise, old mustard, garlic powder, grated fresh ginger, sea salt, and black pepper. Stir until well combined and leave in the refrigerator until ready to serve.
If you make it toast or wrap, you can put the salad and meatballs on top of some salad leaves. You could also serve it bowl-style with kale greens, avocado, and quinoa. In this case, you would have to cut the cabbage leaves into small pieces, so that the whole leaves do not remain, and massage them with olive oil to break up their fibers. You mix it in a bowl with the rest.
I had salad, so I have given it a fresher touch with a little purple salad, tomato, cucumber, dill and a little orange.
Recipe 3 – Chocolate mousse with red berries
INGREDIENTS:
1 can of coconut milk
5 tbsp of pure cocoa (1 of them for the raspberry jam)
2 tbsp coconut sugar (to taste)
2 dates
Frozen raspberries
Fresh red berries
½ lemon
¼ tsp agar-agar
1 tsp chia seeds
½ vanilla bean
Cardamom powder
An easy and very rich dessert in just two steps. Do you know that the Sweedish are very good in bakery? They make such delicious desserts! That we could not stay without trying them, of course!
So, shake the can of coconut cream before opening it. Pour into the food processor, along with the cocoa, coconut sugar, vanilla, cardamom, and dates. Blend until you get a smooth cream. Fill glass cups and leave it to rest in the fridge.
In a frying pan, we add frozen raspberries, with two tablespoons of mineral water, lemon, 1 teaspoon of chia seeds, coconut sugar and agar-agar. Let it boil for a few minutes, until the water evaporates and thickens. We add one or two tablespoons to the chocolate mousse, completely covering the cashew cream. Leave in the fridge for a few hours, until the surface is gelatinous and can be decorated with fresh fruit, without sinking. A good handful of blackberries, raspberries, blueberries and strawberries.
