Spread Head

Beautiful day for a countryside ride...

Turns out Copenhagen is a good dumpster diving city and my roommates have brought home a goldmine of goodies lately. Here's what we've created...

vegan rucola beet pesto

* roast garlic and beets until soft

* toss into a food processor with two giant handfuls of arugula

* add a tbsp nutritional yeast

* add sunflower seeds

* add salt, pepper, and EVOO

* blend 'er up

creamy avocado sauce/spread

* puree avocado, carrots, turmeric, garlic, lemon juice or a dash of vinegar, 2 handfuls arugula and nutritional yeast if you like

* use as a spread or a sauce for veggie or real pasta

sundried tomato + scallion hummus

* puree chickpeas, scallions, sundrieds, curry paste, garlic, tahini, lemon juice, EVOO + water

vegan carrot tea cakes

* use 2 cups carrot/veggie/fruit pulp from juicer

* mix in 1 1/2 c. flour of your choice + 1/4 c. sweetener  of choice, tsp vanilla, 1/4 butter/ oil of choice, 1 tsp baking soda, 1 tsp baking powder add milk, an egg, banana or water if you need moisture

* add raisins if you like

* bake in muffin tin or drop onto cookie sheet 

* 225C/400F for 20ish minutes

* let cool 10 minutes before eating

Happy riding!

Metal Monday!!

It's a rare occasion when you live with 5 people to have the house alone but today it's mine, all mine! What more could a girl ask for then to blast some metal and whip up some raw dessert goodies?! Chocolate trumps diamonds any day folks...

Here's to Monday!

                 choco peanut butter sandwiches

* place chocolate in double boiler and melt
* slice bananas and make a sandwich with two slices and peanut butter in between
* drizzle melted chocolate on top
* put in freezer
* after some time, reheat chocolate, flip frozen sandos and drizzle other side with chocolate
* put in freezer and enjoy as you wish!

                     cacao cashew creme truffles

* throw cashews and water into a food processor and blend until it makes a thick cream
* add cacao powder, vanilla and any other spices you like (I added cayenne)
* freeze
* after some time, take out of the freezer and use a spoon to scoop out the amount you want and roll into little balls
* roll in cinnamon, coconut, nuts or whatever your imagination can think up!
* store in freezer or fridge

date and nut rolls
* in a food processor add walnuts, coconut oil, dates or any other dried fruit you like (I like something sour to give it a kick like cherries or cranberries)
* once it's a paste, roll in coconut flakes and store in the fridge

What do you call nuts on a wall?

Walnuts!

Here's a little video from this weekend

Copenhagen has its annual Distortion electronic street music festival throughout the city and we had some friends come up from Deutschland to party on. I'm reaaaallly not a fan of most electronic music so for me the best part was people watching, spending time with friends and of course, food. 

Cambodian curry
* garlic + onions + ginger + pepperoni (thin red peppers)+ potatoes + carrots + aubergine all sauteed in a big pot
* throw in some red curry paste + a handful of kaffir lime leaves + fish sauce + boullion + lots of coconut milk
* simmer until potatoes are soft
* serve with basmati rice!

parsley pesto
* food process garlic + lots of fresh parsley + sunflower seeds + tomato sauce/paste/sundrieds/etc. + pepperoni's + oil + lemon juice + salt
* serve with German breakfast/brotzeit--homemade spelt bread, spreads, sliced veggies and fruit!

walnut butter
* food process walnuts + maple syrup + lime juice

healthnut cookies
* spelt flour + baking powder + baking soda + salt + cinnamon + vanilla + museli or oats + dried cranberries + raisins + choco chips + oil + water + egg replacer with flax seeds soaked in
* mix and bake on 175C/350F for 10-12 minutes

curried yellow lentils
* sautee garlic on medium heat
* after 2 minutes add ginger, pepperonis, mushrooms, zucchini 
* after another 2 minutes add lentils and sautee everything for a couple more minutes
* add green curry paste or self-made curry + can crushed tomatoes
* add chopped potatoes + diced fresh tomatoes + lots of chopped parsley
* add water and cook on low heat for an hour
* serve with brown rice