Monthly Archives: July 2011

Radicchio, Parsley salad with Zucchini and Pumpkin seeds

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Summer is hot, and what better to serve in this heat than a cooling salad.
I love salads, and this one is great because most of the ingredients helps your body cool down such as the parsley, ZUcchini, raddichio and onion because they are in the bitter and tart flavors.

Radicchio, Parsley salad with Zucchini and Pumpkin seeds

  • A large bunch organic Parsley
  • 1/2 Organic Zucchini
  • 1/3 Organic Onion
  • 1/3 Head of Organic Raddichio
  • 1 Ripe Organic Tomato
  • 2-3 Tbsp Pumpkin seeds
  • Herbamare
  • Organic Olive Oil (First cold press)

Directions

  1. Chop all veggies and parsley
  2. Add parsley to a bowl and sprinkle with 2-3 tbsp Oil, work the oil into the parsley with your hands (dont forget to wash them first, your hands that is) and let sit for a few minutes
  3. Add the rest of the ingredients and work them all together with a spoon, fork or your hands
  4. Sprinkle with Herbamare and toss
  5. Add pumpkin seeds and toss again. Done.
  6. ENJOY :-)

Breakfast Patties Lasse’s way

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So I got a question the other day about what to eat for breakfast, and although I’ve been eating almost 100% vegan raw food the last couple of weeks, this morning I decided to experiment with some Patties I had in my freezer, and also I was super hungry and felt like a full meal. So I cooked up a little something and wanted to share it with you guys, for a little inspiration :-) Enjoy.

Soy-free Breakfast Patties with zucchini, parsley and onion

  • 2 Soy-free Breakfast patties from Organic Sunshine
  • 2 Slices sprouted toast from Alvarado ST. Bakery
  • 1/3 Onion sliced in thin strips
  • 1/2 Zucchini sliced thin
  • 1-2 tbsp Veganaise
  • 2 slices of tomato
  • A bunch of parsley
  • Herbamare and paprika to taste
  • Safflower oil or vegan butter for heating the patties

Directions

  1. Heat the oil in a frying pan and add the patties
  2. While the patties are heating prepare the veggies and parsley
  3. When the Patties are done, take them off the pan and add the onion and zucchini with a little more oil
  4. Pop the toasts in the toaster for 30 sec-1min. so they get golden and crunchy
  5. flip the onions a few times then season with Herbamare and Paprika, flip a few more times then add a few tbsp parsley and stir in. Dont overcook the veggies, they should still be crunchy and have a nice bright color
  6. while the veggies are heating, prepare the toast on a plate with Veganaise, patties and a bunch of parsley on each patty
  7. add a slice of tomato to each toast, and a little ketchup if you like
  8. Add the Onion/zucchini mix to the plate, garnish with a few leaves of parsley and season with some more herbamare and paprika if you like
  9. DONE… ENJOY

Night Snack – Avocado & Fennel salad with Couscous

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This was a total late night experiment that turned out rather nice. The flavors are mild yet you can really taste all the various ingredients, and the fennel is a nice spice in the midst of it all

Avocado & Fennel Salad with Couscous

Feeds: 2-3 People

  • 2 avocados
  • 1 Yellow Squash
  • 3/4 Large head Fennel
  • a couple carrots
  • 2-3 cups Couscous
  • Olive oil, vegan butter and herbamare

Recipe

  1. Bring 1-2 cups of water to a boil, while preparing a bowl with the couscous.
  2. Poor the water over the couscous, add 1-2 tbsp vegan butter and 2 tbsp Herbamare. Stir and let sit for 15 min.
  3. Chop all the veggies, either on grater, julienne, or by hand slice them
  4. Cut the avocado into dices (I have a trick for that as well) Cut into half, remove the pit, slice gently in both direction in quarter inch width, and scoop out with a spoon. Diced avocado minus the mess
  5. mix all the veggies and avocado into the finished couscous and season with olive oil and more Herbamare (Yes I love Herbamare :-)
  6. Enjoy :-)

Bittersweet summer salad with Zucchini and Radicchio

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Radicchio, Kale, Zucchini Salad with Pumpkin seeds and Vegan Mozarella

  • 1/3 Head of Radicchio (sliced thin)
  • 5 leaves of kale (or romaine lettuce) Sliced thin strips
  • 1-2 Zucchini
  • Vegan Mozarella after desire (i used quite a bit as i liked the creamy texture)
  • 1-2 Tbsp. Pumpkin seeds
  • 2 Tbsp Raisins (optional, adds sweetness to the bitter Radicchio)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Raw unfiltered apple cider vinegar
  • Herbamare or Sea salt
  • (optional some vegan sausage heated on the pan)

Directions

  1. Grate the zucchini and mix with olive oil. Mix well.
  2. Slice all veggies and mix in with the Zuchini
  3. Season with Herbamare and Apple cider vinegar to taste.
  4. Sprinkle Pumpkin seeds, mozarella and raisins on top
  5. If you like a different dressing, than my simple one, just leave out the apple cider vinegar and herbamare.

ENJOY :-)