GKS Meal Prepping

It’s a new year and instead of all the usual resolutions, cleanses and promises we have simply decided that 2018 is going to be the year that we slay weekend meal prepping. We are talking Sunday evening batch cooking, roasting, peeling and jaring – grandma style – here. We have previously been half-doing this with a more random batch cooking approach (which you can read more about in the first chapter of Green Kitchen at Home). But we’re stepping things up now. Life with three kids is stressful as it is and this method helps us to eat well during the week, save time and be more spontanious. It also helps us avoiding those hangry (hungry/angry) kid-situations. We have only been doing this properly for the past months now but thought we’d start sharing the basics right away, in case you guys want to start doing this along with us.

The Method
Food prepping is a simple method and surely many of you already know the basics. The idea is that it is a lot easier to cook and eat real food during the week if you prepare and cook some of the ingredients on the weekend before. Less prepping during the week also means fewer bowls, boards and knives to clean up. So we focus on things that can stay fresh in the fridge during the week and can be used in a number of different meals. Some things are cooked or roasted and other are simply peeled, rinsed or chopped. And we also make one or two sauces/dips/dressing that we can use for our grains and salads. Many of the things we mention will seem super basic (like peeling a carrot), but it does actually make a huge difference to have those ready when the kids come asking and you are busy doing something else. We promise that you and your family will eat four times more carrots with this method. Thank us later.

The Props
Before you start you might want top invest in a couple of transparent glass containers and jars (we use Ball jars, Weck jars and a few other jars). They will give you a good visual overlook of what you’ve got in the fridge while also storing the food in the freshest possible way. Make sure they can be stacked easily so they don’t take up too much space in your fridge and pantry. You can use marking tape if you want to keep track of how old your food is, but it’s usually easiest to just look, smell and taste.

The End Game
As we are still rookies on this, we are not doing full on meal planning yet. We don’t have an exact plan what dishes we’ll be eating for lunch and dinner throughout the week. What we instead focus on at this point is providing lots of good options by having a mix of cooked and raw ingredients, sauces, leftovers and snacks. Many days we simply combine cooked grains, roasted vegetables, raw vegetables and fruit in a bowl, drizzle with one of the sauces and top with some toasted seeds (like the bowl in the image further down). It’s a good everyday lunch bowl or box that can be varied endlessly depending on seasons and what grains/lentils/sauce you have prepped. As for the kids, they usually prefer their roasted vegetables served individually with the sauce, grains, chickpeas on the side. So simply not as mixed. And if we have prepared a tomato sauce, we might use it for a baked pasta dish one day and inside an enchilada another day. Just to give you an idea. We are not focusing too much on the final dishes in this blog post but will share more ideas later. There are also many recipes in Green Kitchen at Home that can be matched with these preps.

So take a breath and scroll through this list of suggestions what to prep and recipe links. Obviously we don’t prep all of these in the same week. If you are new to this, take one hour in the coming weekend and prepare one sauce, one container with cooked grains, beans or lentils, one tray of roasted veggies and a large jar of peeled carrots in water to start with. It’s of course also allowed to take shortcuts and buy a pesto, hummus or whatever else you might need to make your weekdays easier. One step at the time.

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RAW VEGETABLES
Vegetable sticks in water
– We peel or scrub carrots and cut them into sticks that we store in jars with water in the fridge. It’s the easiest snack when our kids say that they are hungry but dinner isn’t ready. We store them in water so they don’t dry out in the fridge. The deluxe version is to dip them in a jar of hummus or nut butter. Nom nom!
We also rinse and chop cucumber or bell pepper in bite size sticks that we store in the same way.

Peeled and cut beetroots
– Peeling beetroot means getting your hands tainted purple. Unless you were gloves. So it’s easy to skip them. Therefore we peel a whole batch while our hands are already tainted and then cut them into smaller bits. That way we can put them on a tray and roast in the oven with a drizzle of oil and salt even when time is short. Or toss in our juicer for a quick beetroot, apple & lemon juice. It makes juicing so much easier when the beetroots are already peeled and cut in a size that fits the juicer.

Lettuce, spinach & kale
– Rinse, chop off thick stems and store wrapped in a towel in the fridge for quick salads and bowls.

COOKED 
Grains, seudo-grains and lentils
– Quinoa, rice, millet and black lentils can all be cooked ahead and used in stir-fries, patties, salads, soup toppings or desserts. Just follow the cooking instructions (you rather want to cook 1 minute too little than 1 minute too long), let cool and store in sealed glass containers in the fridge.

Pulses/Legumes
– Chickpeas and other beans are great in salads, for hummus and other spreads, burgers, falafels, soup toppings etc. Soak and pre-cook dried pulses and keep in glass containers in the fridge. Or buy them precooked and just rinse and put them in a glass container.

FOOD
Patties 

We make varieties of quinoa or rice patties whenever we have some quinoa or rice left towards the end of the week. They last well in the fridge and can shine up any dinner or lunch. Store them stacked in glass jars in the fridge and simply heat for a few minutes in a pan or the oven before serving. Here is a link to our Spinach & Quinoa Pattie recipe!

Soup
– It’s very easy to make a large portion soup so we often try to make soup on the weekend and keep the leftover soup ready in the fridge for lunch (with lots of toppings). Some days the soup can also become a sauce for pasta or rice. Last week it was a version of this Carrot & Lentil Soup (with the addition of orange juice) and this week we made the Broccoli, Mint & Pea Soup from Green Kitchen at Home. Check out our soup archive for more inspo.

Tray Bakes
– One of our favorite dinners and the leftovers store well in the fridge. Just make double trays and have the leftovers for lunch.

ROASTED VEG

Broccoli, brussels sprouts and cauliflower
– Break into florets (cut brussels sprouts in half), drizzle with oil and bake at 200°C / 400°F for 20 minutes or until golden. We use these in salads, lunch bowls and stir fries. They are also one of our kids favorite food, just slightly reheated without any sauces or anything. Store in glass containers in the fridge.

Sweet potatoes, carrots, beetroot (and other roots)
– Cut into bite-size dices, fries or coins. Drizzle with oil and bake at 200°C / 400°F for 25 minutes. You can mix roasted roots into hummus for a great flavor twist. Or put them inside warm sandwiches. Or simply add them to salads. We often eat them cold but you can also reheat them a few minutes in an oven.

Zucchini and aubergine / eggplant
– Slice them into thin rounds, brush with oil, place on a baking tray and roast at 200°C for 10-15 minutes or until charred towards the edges. Place in a container, drizzle some extra oil, add 1 garlic clove and leave to marinate in the fridge. A great topping on soup or addition to any salad.

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SAUCES & SIDES

Sunny Turmeric Tahini Sauce
– This is one of our favorite sauces currently. We literally drizzle it on top of everything. Salads, quinoa, kale, egg or sandwiches.

1 cup runny tahini
2 cups water
1/2 lemon, juice
1 tbsp maple syrup or raw honey
(1 tbsp unfiltered apple cider vinegar, optional)
1 chunk fresh ginger, peeled
2 tbsp ground turmeric
sea salt & ground black pepper, to taste

Simply add all ingredients to a blender and mix on high until smooth and frothy. Taste and adjust flavours to your liking. Pour the golden sauce into a jar with an airtight lid. Store in the fridge, keeps up to a week.

Nut+Seed Butter
– Making homemade nut butter is not only easy but if you mix the nuts with 50% sunflower seeds it’s also a lot cheaper. We are obsessed with nut butters and use it on top of morning porridge, yogurt, sandwiches and desserts. It’s also great paired with fresh veggie sticks, apples and dates. Here is a link to our homemade nut and seed butter recipe.

Hummus
– Always have a jar of hummus in the fridge. Make it from scratch or buy the best version you can find.

Pesto
– Any pesto is a life-saver when it comes to adding more flavour to a dish, but if you haven’t tried this Magic Green Sauce, give it a go!

Sauerkraut
– We are devoted sauerkraut eaters and makers and have 3 wild fermented sauerkraut recipes in Green Kitchen at Home, try the Golden sauerkraut here. If you don’t dare making your own just yet, buy a good quality one at the supermarket or health food store.

SNACKS

Broccoli Flatbread
– These vegetable based flatbreads have almost become a signature recipe for us and are so great to keep in the fridge. Use them for quick pizzas or to make massive hummus sandwiches. (Recipes in Green Kitchen at Home)

Energy Bars
– Bars or energy balls are our lifesavers when we need a quick sweet snack or post-workout treat. We change the recipe all the time. Our Mint Chocolate Power Bars, Nut, Quinoa Bars and Hemp Protein Bars are three good recipes to start with. We have started making them slightly smaller and wrapping them in baking paper so they look like caramels. They last longer, are more portable and cute!

Muffins
– These almond based muffins are only sweetened with dates and banana and a great little treat when you need an energy kick. Make a double batch and store one bag in the fridge and another in the freezer.

Nut & Seed Bread
– We make this flour-free Nut & Seed Bread as an alternative to our usual rye bread. We always make two of these loaves at the same time so they will last longer. One slice is very filling and satisfies cravings and blood-sugar spikes.

 

BREAKFAST

Chia Pudding
– We prep a large batch of chia pudding that we store in large jar. It’s an easy breakfast, dessert, mid-day snack or porridge topping.

Overnight Oats
– 
The most frequent overnight oats recipe we make is the one with orange & vanilla. We use half orange juice and have plant milk to soak and make a large batch and store in the small jars, just grab a portioned jar in the morning and breakfast is served.

Granola
– You can of course buy a granola if you like to save some time but it’s easy to make and perfect if you want to clean out your pantry from the last bits and pieces of seeds, grains, nuts and dried fruit. We have many granola recipes in our books but this Banana Granola is also a popular one. Sometimes we also make a Savory Granola that is great on top of salads and soups.

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Hope you liked this! If you want more ideas what to do with your prepped ingredients, check out our instagrams (gkstories | luisegreenkitchenstories) as we’re sharing more daily salad bowls, soups and meals there.

Do you meal prep at home? We’d love to know all your meal prepping tips and tricks . Please leave a comment and share!



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Ultimate DIY Vegan Cookie Board — Oh She Glows

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This may have been the most epic blog post and photo shoot we’ve ever tackled on Oh She Glows. As my last post before the Christmas holidays, I think it’s safe to say we’re going out with a bang this year! This cookie roundup has a little something for everyone on your list, and I hope my treats inspire you to create your own vegan dessert board—big or small—this holiday season. If you make one and share it online, I’d love to see. Be sure to use the hashtags #ohsheglows, #osgcookies, #GETINMABELLY, and #SantaGoesVegan…okay, I suppose the last two are optional.

Yesterday morning all I could think was “WHAT DID I GET MYSELF INTO!?” There I was: in the throes of a nasty cold, buzzing around the kitchen and decorating cookies at the speed of light while Arlo played quietly with his educational toys screamed at my legs . I wish you could’ve seen me running between my kitchen and photography studio during naptime, pleading with the Nap Gods for five more minutes of photoshoot time. Luckily it all came together with some major hustling.

Check out these two behind-the-scenes photos! Who else finds their kitchen in organized chaos this time of year? 😉

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Can you spot the gingerbread escapee below? LOL. It’s like a scene straight out of Shrek.

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As you’ll see in the graphic below, we’re playing around with a new photo feature. Please humour me by hovering over the red dots near each cookie grouping to display a fun pop-up box. I actually find all that clicking around quite satisfying…almost like popping bubble wrap! I’d love to hear whether you like this sort of thing; if so, we’ll do more in the future. 

 

1. Gluten-free Snickerdoodles

A festive favourite. Sprinkle with cinnamon sugar and a dash of turbinado after baking. Recipe is online here. Or find the non-gluten-free version here.

2. Almond Butter Rice Crisp Treats

Riffing on the classic Rice Krispie Square, these treats can be iced and sprinkled in advance for a pop of colour. I like to cut them into triangles for “tree” shapes around the holidays. Recipe available on the Oh She Glows Recipe App and on the blog.

3. Eggnog Crunch Biscotti 

A great companion to coffee or a latte, these crispy eggnog biscotti have a wonderful nutty flavour too. If you don’t have vegan eggnog on hand any plant-based milk works in a pinch. Recipe on Oh She Glows.

4. Gingerbread People

What’s a holiday spread without gingerbread buddies? These are fun for kids to help make too. Recipe from the Oh She Glows Recipe App (inside the Cookie Lover’s bundle).

5. Peanut Butter Cookie Dough Bites

With a quick prep and 10-minute chill, these bites are perfect for whipping up just before guests arrive. Recipe from The Oh She Glows Cookbook, page 235.

6. Triple Almond Thumbprint Cookies

Kid- and freezer-friendly for easy prep, any leftover cookies are perfect for breakfast the next morning, not that you’ll have any to speak of! Arlo LOVES these cookies. Recipe from Oh She Glows Every Day, page 205.

7. Ultimate Flourless Brownies

Rich and decadent, these gluten-free brownies with an almond butter base will make your kitchen smell amazing before guests arrive. Recipe from Oh She Glows Every Day, page 199.

8. Pillowy Pumpkin Snacking Cookies

Nut-free and kid-friendly, these cookies are a lighter complement to the board’s richer desserts. Recipe from Oh She Glows Every Day, page 217.

9. Lightened Up Magical Coconut Bars

Lightened up without butter and using unsweetened coconut, these bars still feel totally indulgent. Recipe on Oh She Glows.

10. Chewy Molasses Spelt Cookies

A holiday classic. I like to dip half in white chocolate and decorate with chopped candied ginger to punch up colour on the plate. Recipe is on the blog and in Oh She Glows Every Day, page 219.

11. Chocolate Macaroon Truffles

Rolled in matcha, these truffles add a sweet festive look to the board. For a more traditional macaroon flavour, you can stir shredded coconut into the truffle mixture. Extras make a lovely host gift too! Recipe on the blog.

12. Chocolate-Almond Espresso Cookies

Rich and perfect for dunking in after-dinner coffee or tea. Dip cooled cookies in melted vegan white chocolate for the ultimate treat. From Oh She Glows Every Day, page 207.

13. Peanut Better Balls

Peanut butter balls were a Christmas treat in my house growing up, and this lightened-up freezer-friendly version is perfect for making ahead before putting together your board. Recipe on the blog and in Oh She Glows Every Day, page 231.

14. Flourless Peanut Butter Cookies

My twist on the classic peanut butter cookie. They’re gluten-free and freezer-friendly, too. From Oh She Glows Every Day, page 213.

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Cookie board styling ideas:

If you’re looking for some festive styling ideas for your cookie board, feel free to play around with some of the following: fresh cranberries, clementines (bonus points if they have green leaves attached!), greenery (such as lacy cedar), or hand-written labels.

This post wouldn’t be complete without a shout-out to Nicole, OSG’s recipe tester extraordinaire, for all of the baking help. You should’ve seen the truckload of cookies she delivered this week! #cookiemotherlode

Well friends, I won’t be posting again until the new year as I’m working away on the blog redesign and also preparing for a couple TV segments next week (one of which is live on Your Morning on December 19th!). Be sure to follow me on Twitter and Insta Stories for all of my riveting day-to-day updates…heh. And if you have any recipe questions for me, I’ll be on stand-by to help troubleshoot, as always!

Last but not least, I want to wish you all a fantastic holiday season! I’m so grateful for your continued support, friendship, and enthusiasm for what I do. With love and immense gratitude,

Angela xoxo 

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Sheet Pan Vegetarian Summer Bowl

Sheet Pan Vegetarian Summer Bowl

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 10ounces extra-firm tofu, drained
  • 1 1/3 cup canned chickpeas, rinsed and drained
  • 4cups broccoli florets
  • 2tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt
  • Pepper
  • 2tablespoons fresh mint, chopped
  • 2tablespoons balsamic vinegar
  • 1 large peach, pitted and cut into wedges
Directions
  1. Heat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Cut tofu into rectangles 1-inch thick, then cut each rectangle into long triangles. Press tofu between two paper towels, squeezing out as much moisture as possible.
  3. In a bowl, combine tofu, chickpeas, and broccoli. Add ½ tbsp olive oil and cumin; season with salt and pepper. Gently toss to coat, taking care not to break up tofu.
  4. Spread on lined sheet pan and bake 20 minutes, until chickpeas are lightly browned and broccoli is al dente.
  5. In another bowl, whisk together remaining ½ tbsp olive oil, mint, and vinegar. Add cooked tofu, chickpeas, and broccoli, then add peach wedges. Toss to coat.

Nutrition Per Serving

489 calories
24 g fat (3 g saturated)
52 g carbs
11 g sugar
18 g fiber
28 g protein

Keywords

tofu, chickpeas, broccoli, olive oil, cumin, mint, balsamic vinegar, peach, vegetarian, vegan, gluten free, dairy free, nut free, selfstarter, high fiber, lunch, dinner

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Happy Holidays Brussels Sprout Salad

Well this feels a bit weird. Writing about winter food in the middle of the night from a cute little house with a tiny swimmingpool in warm and humid Bali, Indonesia. We decided to skip Christmas this year and instead bring the kids on a sort of honeymoon holiday, so we left Stockholm last week and will stay here in Bali for a couple of more weeks. We’re mostly airbnb-ing around the island and have already experienced lots of beautiful places, monsoon down pours mixed with sunshine, excellent tempeh (and crunchy sweet tempeh), creepy insects and countless fruit platters and smoothie bowls. Traveling with three kids is definitely trickier than just one or two but we’re learning and adapting. And at the end of each day it still feels so rewarding seeing the world with them and talking about all the funny and weird travel related subjects that pop-up in their heads. Several years ago we wrote a blog post (and a chapter in our travel book) about traveling with kids and we’re thinking about writing an updated version with more guidelines and tips that we’ve picked up as our crew has grown. Let us know if you’d be interested in that.

But enough about that now. The goal of the day was simply to share this little salad before Christmas is over. I realize that it’s a little late and many of you have already planned your holiday menu. But if you happen to be searching for a side dish that also could work as a main salad and is both pretty and damn tasty, you should give this one a try. We have made this recipe a couple of times in the weeks before we left. Crunchy roasted brussels sprouts have always been a popular dish in our house but what we’ve done lately is adding coconut chips to the tray and also dust everything with cinnamon and finely chopped hazelnuts which adds a super nice nuttiness to the dish. Dried apricots offer sweetness and chewiness, lentils make it more filling and blood orange more festive and fresh. We serve this salad with a simple yogurt dressing but you can skip that if you want to make it vegan. Or drizzle with tahini instead. We love this little dish and hope you will too.

That’s it. The last post of the year. Have a wonderful holiday with lots of good food and we’ll be back in the beginning of January with more recipes, videos, anecdotes, maybe some Bali photos and what not. Thank you for following along! Hugs and kisses.
– David, Luise and the kids.


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Brussels Sprouts & Blood Orange Salad with Cinnamon & Hazelnut Dust
Serves 4

500 g brussels sprouts
olive oil or coconut oil
1 tsp ground cinnamon
sea salt & pepper
1 handful coconut flakes / chips

100 g / 1/2 cup uncooked black lentils
500 ml / 2 cups water, to cook
olive oil to drizzle
salt and pepper
1/2 lemon, juice

2 blood oranges
1 handful dried apricot
1 handful hazelnuts
1 cup natural yoghurt
1/2 lemon, juice
1 large handful fresh parsley

Preheat the oven to 200°C / 400°F.

Trim bottom of brussels sprouts and cut them in halves. Place in a bowl, drizzle with a few tablespoons oil, sprinkle with cinnamon and salt and toss to cover all. Place on a baking tray and roast in the oven for 25-30 minutes until they are soft, golden and have crispy edges. A few minutes before the brussels sprouts are done, take out the tray and scatter over a handful of coconut chips, drizzle with oil and cinnamon and place the tray back in the oven and roast until golden.

Meanwhile, prepare the lentils. Place rinsed lentils and water in a saucepan and bring to a boil. Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils. They should be soft and chewy, not mushy. Pour into a sieve to remove any excess water. Place in a bowl and drizzle with olive oil, salt, pepper and a squeeze of lemon juice.

Peel and slice the blood oranges, chop the dried apricots and finely chop the toasted hazelnuts. Place the yogurt in a small bowl and stir in lemon juice, chopped parsley, salt and pepper to taste

Arrange the roasted brussels sprouts and coconut chips on a serving platter together with the lentils. Add sliced blood oranges and scatter with dried apricot and hazelnut dust. Finely add dollops of yogurt sauce and chopped parsley.

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Vegan Peppermint Patty Slice — Oh She Glows

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Who’s ready for an easy vegan holiday dessert? I know I am! I’ve had this one in my holiday recipe holster since first creating it this past summer, and have been dying for the right time to share it.

A quick note about this recipe: The pictures make it look HUGE, but it’s actually a small dessert with fairly dainty portions. I use a small 4×8-inch loaf pan. If you use a standard-size (9×5-inch) loaf pan, the dessert will have less height (but no less delicious flavour!). Hey—I’ve never complained about dessert in any shape or form, but I wanted to mention it so you don’t find yourself puzzled over a smaller-than-expected finished product.

Be sure to read my tips in the headnote and at the bottom of the recipe. You know I love to give you flexibility in your own kitchens, so this recipe is bursting with my testing notes and modifications. I actually had to cut myself off from writing more!! #nerdalert

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Yield
10 small slices
Prep time
Cook time
0 Minutes
Chill time
4 to 5 hours

Ingredients:

For the filling:
  • 3/4 cup (225 g) raw cashew butter*
  • 1/2 cup (125 mL) pure maple syrup, room temperature
  • 1/2 cup (125 mL) virgin coconut oil, melted
  • 6 tablespoons (90 mL) almond milk, room temperature
  • 1 to 1 1/2 teaspoons (5 to 7.5 mL) pure peppermint extract, or to taste**
  • 1 cup (30 g) packed baby spinach***
  • Pinch fine sea salt
For the chocolate ganache:
  • 1/2 cup (90 g) non-dairy chocolate chips
  • 2 tablespoons (30 mL) full-fat coconut cream****
  • Dash fine sea salt
  • 1 1/2 tablespoons raw cacao nibs or crushed candy cane, plus more for serving
  • Fresh mint leaves, for garnish (optional)

Directions:

  1. Line a small (approximately 4×8-inch) loaf pan or 6-inch cake pan with plastic wrap so the slab will be easy to lift out after freezing.
  2. Add all of the filling ingredients (cashew butter, maple syrup, melted oil, almond milk, 1 teaspoon peppermint extract, spinach, and salt) into a high-speed blender. Blend on high until smooth. Make sure no chunks of spinach leaves remain. Taste and add more peppermint extract if desired.
  3. Pour the filling into the prepared pan. Place the pan on a flat spot in the freezer and freeze for 4 to 5 hours, until the filling is solid. There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
  4. When the filling is solid, prepare the ganache topping. In a medium pot, combine the chocolate chips, coconut cream (make sure water is drained before adding), and salt. Melt the chips over the lowest heat setting, stirring frequently, until smooth. 
  5. Remove the filling from the freezer and, gripping the plastic wrap as a handle, lift it out of the pan. Flip the filling onto a large plate and peel off the plastic wrap.
  6. Pour the ganache over top of the solid filling, starting in the centre, and allow it to cascade down the sides a bit. Immediately scatter the crushed candy cane or cacao nibs all over the ganache. Return it to the freezer, uncovered, and freeze for about 10 minutes, until the ganache is firm.
  7. Slice and garnish with fresh mint, if you’re fancy! Sprinkle additional cacao nibs or crushed candy cane on top of each slice and enjoy immediately. Return leftovers to the freezer right away as the dessert does soften as it sits.

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Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

This chocolate syrup recipe is so easy to make and completes every bowl of vegan ice cream. Its crisp texture will remind you of childhood sundaes complete with all the toppings.
Finding a bottle of “Magic Shell” in the door of the fridge was practically a given for most kids, or at least for me. But since going vegan and ditching processed foods, sugary dairy-laden syrups and sauces are far from appealing.
But now, chocolate syrup has received a most healthy makeover that makes it fitting for the healthy eater.
With only two ingredients needed, this chocolate syrup recipe couldn’t be easier to make. The key to the magic of this recipe is coconut oil. Coconut oil has a melting point of 76 degrees, so when exposed to cooler temperatures, like being poured atop cold ice cream, coconut oil is prone to hardening. Hence, the trick to forming a “magic shell.”
Recipe Tips
This recipe calls for a double boiler but if you don’t have one, don’t fret. Simply stack a smaller pot inside a larger pot of boiling water. You’ll melt the chocolate inside the smaller pot and prevent the chocolate from scorching.
Chocolate Syrup Hacks
Once you’ve mastered the basics of making chocolate syrup, try these hacks for an even tastier sundae!
Swap the chocolate for peanut butter to make a peanut butter syrup. Simply replace chocolate chips with ¼ cup natural creamy peanut butter and then proceed with recipe.
Add ¼ teaspoon sea salt to the recipe for a salted chocolate syrup that’s delightful!
Chop up raspberries and add to melted chocolate syrup for a tart twist.
Pair chocolate syrup with vegan caramel sauce for an ultra-decadent sundae.

Vegan Chocolate Syrup Recipe

This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

This chocolate syrup recipe is so easy to make and completes every bowl of vegan ice cream. Its crisp texture will remind you of childhood sundaes complete with all the toppings.

Ingredients

¼ cup vegan chocolate chips

¾ teaspoon coconut oil

Instructions

Add chocolate chips and coconut oil to a double boiler. Stir continuously until completely melted and smooth.

Remove from heat and let cool for five minutes.

Meanwhile, serve up a bowl of ice cream.

Drizzle ice cream with chocolate syrup and let sit for at least two minutes.

Syrup will harden and freeze over ice cream.

Serve immediately and enjoy!

Notes

Swap the chocolate for peanut butter to make a peanut butter syrup. Simply replace chocolate chips with ¼ cup natural creamy peanut butter and then proceed with recipe.
Add ¼ teaspoon sea salt to the recipe for a salted chocolate syrup that’s delightful!
Chop up raspberries and add to melted chocolate syrup for a tart twist.
Pair chocolate syrup with vegan caramel sauce for an ultra-decadent sundae.

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This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

Related on Organic Authority
Vegan Homemade Ice Cream Recipe: Mint Chocolate Chip and Avocado
Ben & Jerry’s Finally Announce a Vegan Ice Cream is in the Works
Make This Raw Vegan Ice Cream Sandwich Recipe for a Healthier Trip Down Memory Lane
Images via Karissa Bowers

Tags:
chocolate, ice cream

Karissa Bowers
Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Black Bean Brownie Bites

The moment I placed these brownies in the oven, I started whining like a disgruntled teenager because Luise had persuaded me to only sweeten them with dates and mix a whole can of black beans into the batter. “They are going to taste like sh*t” might have been the carefully formulated phrase I used. Baking brownies was my idea to start with and I usually don’t complain about healthy desserts, but I was tired that day and my mind was set on the caramel-tasting brownies from the bakery across the street. More than the flavor, it was their texture I wanted to recreate. The crusty top and caramel fudge center that you only can achieve with sugar, butter and flour. I knew these would be far from that. And in my mind that was all Luise’s fault.

The whining escalated into a discussion (aka argument) and by the time the timer on my phone rang, things were, well, kind of tense between us. I cut off a corner piece of the baked brownie and quickly realized that they weren’t as awful as I had expected. Of course when Luise asked me, I did what any 36-year old teenager would do and grunted: “They were okay I guess”. In reality, they were actually pretty good. They didn’t have that crusty texture or typical sugar taste but they were still sweet, gooey but not heavy, chocolatey, energy packed and rich. I added frosting to make them a little more sassy – using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency. They turned out really beautiful and jam-packed with good stuff. Rather than a dessert, I’d say that this is more like an energy bar-style brownie, and I found myself sneaking back to the fridge several times that day for another bite.

We’re sharing the recipe and some notes below. But first, check out this little video from our youtube channel where we demonstrate how to make them.

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Since that first batch of brownies, there have been at least six more batches. A few vegan attempts and various flavor and texture variations. I have gathered a few notes that might come useful in case you want to give them a try.

  • We use very soft fresh dates that we buy in card board boxes and they are pretty affordable compared to loose weight or medjool dates. Sizes differ so use a scale if you want to be exact.
  • If you can’t find fresh dates you can use dried dates that you soak in water for a couple of hours. Drain the water before mixing. However, I wouldn’t use dried dates for the frosting as they need the dates to be super soft to achieve a smooth consistency. Try maple syrup instead.
  • If you aren’t used to sugar free desserts, you can add a couple of tablespoons maple syrup, honey or sugar to the batter. We have tried this recipe both with and without additional sweetening and they taste good both ways. It all depends on what you are used to and your expectations are.
  • We use a quite mild olive oil and it works really well with the chocolate flavor (not strong at all). However, if you don’t like olive oil, you can use, coconut oil, rapeseed oil or butter instead.
  • We have also tried a vegan, egg-free version using aquafaba (chickpea water) that we are sharing at the bottom of the recipe. We also tried making aquafaba using black bean water (because it’s a rest product of the beans in the recipe). It didn’t firm up as much when whisked but it did work as a binder. However, it looked kinda gross and added more bean flavor so we decided to stick with chickpea water instead.
  • We add coffee to the frosting to disguise the avocado flavor. If you don’t like coffee, you can use almond butter or peanut butter instead to give it a flavor twist.
  • Sea salt flakes are great on top and we love the salt + chocolate combo, but desiccated coconut would also look good.
  • If you are allergic to nuts, you can mix toasted sunflower seeds into a flour and use instead of almond flour. And use pumpkin seeds instead of walnuts.

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Black Bean Brownie Bites with Chocolate Avocado Frosting
Makes 24 bites

These taste sweet but not overly so, see notes above if you prefer to make them sweeter. Vegan version below.

20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk
3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour
6 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)

Chocolate Avocado Frosting
6-8 soft dates

3 tbsp coconut oil
2-3 tbsp strong coffee
3 tbsp cacao powder
1 avocado

Sprinkle with
Sea salt

Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the rinsed black beans. Mix on high speed. Add oil, milk and eggs (leave out if you are vegan) and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts (and whipped aquafaba if you are making the vegan version). Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more dates (or maple syrup if you want it sweeter) and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

To make them vegan: Use 3 tbsp more oat flour. Leave out the eggs and whisk 1/3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts. The vegan version needs approx 45-50 minutes in the oven and will come out slightly stickier but firms up once it cools.

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My make-ahead vegan holiday recipes plus handy tips! — Oh She Glows

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Before we dig into today’s juicy post, I want to share that, starting tomorrow (Nov. 23), the new Oh She Glows Boxed Set is 50% OFF! Whoa baby. The sale will continue until Tuesday, November 28th, so plenty of time to take advantage. Mine arrived last week, and I gotta say they’re b-e-a-utiful. A “glam shoot” soon followed, lol.

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Every morning while sipping my coffee, I respond to your questions and comments that have come in since the previous day. It’s one of my favourite relaxing morning rituals…right up until the kids realize “Mommy’s in the office!” and BUST THROUGH THE DOOR UNLEASHING TOTAL CHAOS. How do they always know? And how do I clean baby fingerprints off my camera lens? Anyway, I’ve been receiving a lot of holiday meal prep questions, and while I always try to troubleshoot your questions immediately, I’m often left needing some time to try out my ideas. So, this month my recipe tester Nicole and I have been busy tackling make-ahead versions of my most popular holiday recipes!

Last year, Eric and I hosted two big holiday meals while juggling a newborn and toddler (we didn’t want to travel so everyone came to us which was so nice), and looking back I REALLY could’ve used these tricks and tips then. I felt pretty frazzled. Oh well, I’m here today to help take some of the guesswork out of your preparations—from mains and sides to breakfast and dessert recipes too. Even if you walk away today with one new idea or trick up your sleeve I’ll consider it a holiday WIN. I realize this post is probably too late for American Thanksgiving tomorrow, but for those of you who cook holiday spreads in December like we do, I hope it’ll be helpful.

Oh and please feel free to share your tips and tricks because the more the merrier when it comes to simplifying this time of the year. Do you have a game plan? Are you being treated to a meal or are you hosting this year? Be sure to let me know if you have any lingering questions. I’ll try my best to help.

I’d like to wish my American readers a fun, safe, and delicious Thanksgiving! If you make any OSG recipes, please tag your photos with #ohsheglows and @ohsheglows. I’d love to see them! Cheers, friends.

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Make Ahead Mains & Sides

1. Butternut Squash Casserole
Vegan, gluten-free, grain-free, soy-free, nut-free option
Prepare up to 2 days in advance
Prepare entire casserole (do not bake it yet). Wrap the unbaked casserole and place in the fridge for up to 2 days. Remove casserole from fridge and unwrap, setting it aside while the oven preheats. Bake as directed.

2. Thanksgiving Panzanella
Vegan, nut-free, refined sugar-free, soy-free
Prepare up to 2 days in advance
Follow recipe directions which include detailed make-ahead instructions.

3. Shepherd’s Pie
Vegan, gluten-free, nut-free, soy-free option, grain-free option
Prepare 1 day in advance
Recipe found in Oh She Glows Every Day, p. 167
Prepare entire casserole as directed, but do not bake. Wrap the unbaked casserole and place in the fridge one day before you intend to serve it. Day-of, remove wrap, sit casserole on the counter while the oven preheats, and bake as directed.

4. Sweet Potato Casserole with a Crunchy Nut Crumble
Vegan, gluten-free, soy-free
Prepare up to 3 days in advance
Prepare entire casserole (do not bake it yet). Wrap up the unbaked casserole and place in the fridge for up to three days. Remove wrap, sit casserole on the counter while the oven preheats, and bake as directed.

5. On The Mend Spiced Lentil and Kale Soup
Vegan, gluten-free, nut-free, soy-free, grain-free
Cook up to a month in advance
Also found in The Oh She Glows Cookbook, p. 131
Cook the soup as directed. Pour into freezer-safe containers leaving an inch for expansion. Cool the soup, secure lid, and freeze up to one month before serving. Thaw in the fridge or at room temperature and transfer to a pot. Reheat on the stovetop over medium heat.

6. Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce (updated recipe!)
Vegan, gluten-free, soy-free
Prepare cranberry sauce 1 to 2 weeks in advance; lentil balls 1 to 2 days before serving
Cranberry-Pear Sauce: Cook the cranberry sauce as directed. Cool and transfer to a freezer-safe container. Freeze one to two 1 to 2 weeks before. Thaw overnight in the fridge.
Lentil Mushroom Walnut Balls: Prepare the lentil balls (do not bake yet), and place the unbaked balls on a plate. Wrap the plate and refrigerate for 1 to 2 days. Remove wrap and place on a lined baking sheet. Bake as directed.

7. Ultimate Lentil-Walnut Loaf
Vegan, soy-free
Prepare 2 to 3 days in advance
Prepare the loaf as directed (do not bake yet). Cover the loaf pan with wrap and refrigerate for 2 to 3 days. Uncover, sit pan on the counter while the oven preheats, and bake as directed (you’ll likely need closer to 60 minutes since it’s baking straight from the fridge).

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Make-Ahead Brunch Recipes

1. Vegan Cinnamon Rolls
Vegan
Prepare Vegan Cream Cheese Frosting 3 to 5 days in advance; cinnamon rolls up to 18 hours before serving
For the frosting: Prepare frosting as directed and place in an airtight container before refrigerating 3 to 5 days in advance.
For the rolls: Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge, flick on your oven light, and let the rolls sit in the unheated oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat to 350°F (180°C). Remove the plastic wrap and bake as directed.

2. Vegan Banana Bread
Vegan, nut-free option, refined sugar-free, soy-free
1 to 2 weeks in advance
Prepare and bake the loaf as directed. Cool it on a cooling rack, and then wrap it tightly with plastic wrap, followed by a layer of tinfoil. Alternatively, place the cooled loaf into a large freezer bag with the air sucked out. Freeze. Thaw in the fridge overnight.

3. Heavenly Carrot Cake Baked Oatmeal
Vegan, gluten-free, oil-free, soy-free
Up to 24 hours in advance
Prepare the oatmeal (do not bake yet), wrap up the dish, and refrigerate for up to 24 hours. In the morning, unwrap, sit casserole on the counter while the oven preheats, and bake as directed. Serve with Coconut Whipped Cream (make-ahead option below).

4. Maple-Cinnamon Apple & Pear Baked Oatmeal
Vegan, gluten-free, oil-free, soy-free
Up to 24 hours in advance
Found in The Oh She Glows Cookbook, p. 39
Prepare the oatmeal (do not bake yet), wrap the dish, and refrigerate for up to 24 hours. In the morning, unwrap and set dish on the counter while the oven preheats. Bake as directed. Serve with Coconut Whipped Cream (make-ahead option below).

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Make-Ahead Dessert Recipes

1. Chilled Chocolate-Espresso Torte with Toasted Hazelnut Crust
Vegan, gluten-free
1 to 2 weeks in advance
Found in The Oh She Glows Cookbook, p. 241
Prepare the torte as directed (hold off on the Coconut Whipped Cream until serving). Freeze as directed, 1 to 2 weeks in advance. Let it sit at room temperature for 10 to 20 minutes before slicing. Serve with Coconut Whipped Cream.

2. Raw Pumpkin Pie with Baked Oat Crust
Vegan, gluten-free, soy-free, nut-free option
1 to 2 weeks in advance
Found in The Oh She Glows Cookbook, p. 247
Prepare the entire pie as directed. Freeze as directed, 1 to 2 weeks in advance. Let it sit at room temperature for 10 to 20 minutes before slicing. Serve with Coconut Whipped Cream.
Tip: for a nut-free version, make my Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust.

3. Coconut Whipped Cream
Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free
Prepare 1 to 2 weeks (if freezing) or 2 days (if refrigerating) in advance
Freezing: Prepare the coconut whipped cream as directed. Transfer to a freezer-safe bag and press out the air. Seal the bag and freeze for 1 to 2 weeks. Thaw overnight in the fridge, and whip with a whisk before using, if needed.
Refrigerating: Prepare the coconut whipped cream as directed. Transfer to a dish and cover. Refrigerate for up to a couple days before using. Whip with a whisk before using, if needed.

4. Chewy Molasses Spelt Cookies
Vegan, nut-free, soy-free option
Prepare 1 week in advance
Found in Oh She Glows Every Day, p. 219, similar here
Make the dough. Shape balls of dough and roll in turbinado sugar. Place unbaked balls into a freezer-safe bag, seal, and freeze. If baking balls from frozen, add an extra 3 to 4 minutes to baking time. Or you can thaw the balls at room temperature for 30 to 60 minutes day-of and bake as directed.

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Green Peanut Butter Sandwich + Smoothie

Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I’ve promised 778 people on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie.


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Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top them with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas … well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes.

I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it!

For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /David


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Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /Luise


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Green Peanut Butter Sandwich
Makes 2 

Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier.

4 slices rye bread
4 tbsp peanut butter
a few leaves crispy lettuce
5 cm / 2 inches cucumber
4 tbsp cottage cheese
4 tbsp chickpeas / garbanzo beans
2 tsp olive oil 
pea shoots
thyme

Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in.

Broccoli & Ginger Smoothie
2 normal glasses or 1 very large

If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana.

4-5 florets frozen broccoli (or frozen cauliflower)
1 large banana
1 large handful fresh spinach
1 large handful fresh kale
1 large knob fresh ginger
1 slice lemon, peeled
2 tbsp pumpkin seeds / pepitas
1 cups plant milk, (oat milk / rice milk / almond milk)

Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor. Add more plant milk if you prefer it thinner. Pour into two glasses or bottles.



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Cheesy Lentil Bolognese Casserole + Celebrating 9 years!! — Oh She Glows

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Oh She Glows just celebrated her 9th birthday! Can you believe it? (I know, I know, where is the cake? I didn’t plan this very well, did I? I promise you today’s recipe is a keeper even if it’s not covered in frosting. Do you think cheese-covered will do the trick?!)

Many moons ago, in October 2008, Eric looked at me and said, “Ange, you need a hobby!” I was hunched in front of my computer poring over research. We’d just returned from our honeymoon, and I was already stressed out over all the catch-up work that was waiting for me at home.

At the time, I was a master’s student wrapping up my thesis, and also working full-time as a researcher. To say I was feeling burned out is an understatement. I definitely hadn’t been making time for fun. When Eric asked me what hobbies I had, I honestly couldn’t think of anything outside my daily gym sessions. “I’m not sure if working out counts….” he’d say. My only downtime was a weekly night out at a local bar—hardly restorative, though it did feel that way briefly! So I took Eric’s advice (a rare occurrence, he says), and that same week hit publish on my very first Oh She Glows blog post!

This blog became a place for me to have fun, explore, write my heart out, try new things, and just get out of “research mode” for a bit. Still, I expected that I would blog for a couple weeks and grow tired of it, but I tapped into something that had been hiding deep below the surface for many, many years…my creativity! OH, HELLO. I couldn’t recall the last time I had really allowed my creative self to flourish. Once I’d awoken the creative beast inside, there was no stopping me. (Eric, did you have any idea what you’d be getting yourself into?!)

Soon it became clear that this unsuspecting hobby had grown into a full-fledged passion. I found the courage to write about my journey with disordered eating and how I was working on a positive relationship with food. By practicing every day, I taught myself how to cook and photograph my food (so I could inspire you to make it too!), and eventually became confident enough to experiment with my own recipes. Nine years later, one of my favourite things to do is cook and try new things in the kitchen. I always joke that I rarely follow my own recipes because I have too much fun playing around with them, and so they’ll often turn out differently each time. To me, that’s when it gets really fun! That said, there are some recipes I like to follow to a T…like my favourite cookies. I take my treats very seriously. Bahaha.

So, thanks Eric, for seeing all those years ago that I needed to give myself some time for creativity. I can’t imagine my life without this space, and all of you. The connections and friendships I’ve made through Oh She Glows have been the happiest surprise of all.

Last week, I had the pleasure of attending Taste Canada’s annual Awards Gala, where I was honoured to receive two gold awards for food writing (one for Health and Special Diets Cookbook of the year for my latest cookbook, Oh She Glows Every Day, and a second recognizing Oh She Glows as best Health and Special Diets Food Blog 2017). Thinking back over the past 9 years, it all feels surreal. I had so many inspiring conversations and left that evening even more grateful for this community and what I do.

Thank you for coming on this journey with me. Here’s to discovering new hobbies, chasing dreams, and, hopefully, another 9 years!!

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Yield
8 servings
Prep time
Cook time

Ingredients:

  • 1 batch All-Purpose Cheese Sauce
  • 14 ounces (400 g) fusilli or rotini pasta (about 4 1/2 cups dry pasta)
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1 medium sweet onion, diced (about 2 cups/280 g)
  • 3 large garlic cloves, minced
  • 1 (8-ounce/255 g) package sliced cremini mushrooms*
  • 1 teaspoon dried oregano**
  • 1 teaspoon dried basil**
  • 1 teaspoon dried thyme**
  • 3 cups (750 mL) chunky marinara sauce***
  • One (14-ounce/398 mL) can lentils, drained and rinsed (about 1 1/2 cups)
  • 2 tablespoons (30 mL) runny tahini
  • 1/4 to 3/4 teaspoon fine sea salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 to 2 cups (40 to 80 g) stemmed and finely chopped kale (optional)
  • Paprika, for garnish
  • Cashew-Garlic Parmesan, for garnish

Directions:

  1. Oil a very large casserole dish (approx. 10″ x 14″) and set aside. Preheat the oven to 400°F (200°C).
  2. Prepare the cheese sauce. While the potatoes and carrots simmer for the cheese sauce, start on steps 3 and 4.
  3. Bring a large pot of water to a boil and cook the pasta according to package instructions. Be sure not to overcook it. Drain and set aside.
  4. Meanwhile, in a large dutch oven or pot (about 5 quarts), add the oil, onion, and garlic. Stir and add a pinch of salt. Sauté over medium heat for about 3 to 5 minutes, until the onion is softened and translucent.
  5. Stir in the mushrooms, oregano, basil, and thyme, and cook for another 7 to 9 minutes over medium-high heat until the water cooks off.
  6. Add the marinara sauce, drained lentils, and tahini. Stir until combined. Now add the cooked pasta and continue stirring until it’s coated in the lentil-veggie mixture.
  7. Taste and season with salt, pepper, and red pepper flakes (if using). Stir in the kale, if desired. Turn off the heat.
  8. Spoon all of the pasta mixture into the prepared casserole dish and spread it out evenly.
  9. Pour the cheese sauce over top and spread it out with the back of a spoon until it covers the entire surface. Garnish with paprika (it adds a beautiful pop of red), more herbs, and black pepper, if desired.
  10. Bake the casserole uncovered for 15 to 20 minutes, until heated through. (If you’re baking the casserole straight from the fridge, bake it for 25 to 30 minutes as it’ll take longer to heat up). Serve immediately with a generous sprinkle of Cashew-Garlic Parmesan on top of each portion. Leftovers can be refrigerated in an airtight container for up to 5 days. The leftovers are just as delicious chilled!

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You can also find this casserole recipe (including the cheese sauce and vegan parmesan) in The Oh She Glows Recipe App (iOS and Android). Happy cooking!

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Sheet Pan Roasted Kabocha, Tofu, and Chickpeas

Roasted Kabocha, Tofu, and Chickpeas

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 1 small kabocha squash (about 2 1/2 pounds)
  • 2tablespoons olive oil, divided
  • Salt
  • Pepper
  • 10ounces extra-firm tofu, drained
  • 3/4 cup canned chickpeas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil, chopped
Directions
  1. Heat oven to 400°. Line a sheet pan with parchment paper.

Nutrition Per Serving

538 calories
23 g fat (3 g saturated)
66 g carbs
15 g sugar
14 g fiber
24 g protein

Keywords

kabocha, tofu, chickpeas, paprika, cumin, basil, vegetarian, vegan, nut free, dairy free, gluten free, High fiber, Lunchtime Deal, dinner, sheet pan, selfstarter

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Pumpkin & Kale Salad + Just Married!

Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together – from idea to ”I do” – in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs.

We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good!


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Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know.

Lots of love from us!


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The kids were more interested in the fireplace than the camera …


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These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.


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This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating.

Roasted Pumpkin Salad with Cavolo Nero & Buckwheat
Serves 4

1 Hokkaido squash, Kent pumpkin or other small winter squash/pumpkin variety
200 g / 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed 
1 cup / 250 ml / 170 g raw buckwheat groats, rinsed

Dressing
125 ml / 1/2 cup olive oil
3 tbsp maple syrup
1-2 lemons, juice + zest
1 cm / 1/2 inch fresh ginger, finely grated
Sea salt & pepper

To serve
Pomegranate seeds
1/2 cup / 75 g toasted pumpkin seeds
1/2 cup / 150 g feta cheese

Set the oven to 200°C / 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl.

While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy!


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Wedding photos by Johanna Frenkel.

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Make-Ahead Roasted Butternut Squash Casserole — Oh She Glows

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I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends….

The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!)

Here’s a little summary of comments I received when I served it to the fam:

Eric: *Burns mouth.* “Holy sh*t, that’s hot!!!” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.)

Adriana, three years old: “NO THANK YOUUUUUUU” (as she skips away with Arlo’s favourite toy in her grasp). Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh).

Arlo, one year old: *Screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some over his shoulder for good luck.

Me: *Scream and beat my hands in protest because I have to wait for it to cool* then enjoys two big servings.

You know the saying…as far as anyone knows, we’re a nice, normal family. Bahaha.

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MAKE IT AHEAD!

You may have noticed lately that I’ve been on a crusade to create as many time-saving recipes and make-ahead tips as I can. In recent posts, I shared Adriana’s Favourite 10-Minute Pasta, 8-Minute Pantry Dal, and Make-Ahead Thanksgiving Panzanella, to name a few. Last week, I came up with a make-ahead version for one of my favourite side dishes: Roasted Butternut Squash with Pecan Parmesan and Kale! I’m so excited to share how I tweaked the original recipe to minimize day-of prep time. Now that we’re getting into all kinds of holiday celebration meals, my goal is to share as many time-saving tricks with you as I can. It’s making life much less hectic in the Liddon household.

I discovered that this dish can be prepped and stored in the fridge two to three days in advance—and no one will be the wiser! This is a fun trick for holiday meal prep when sanity reaches an all-time low (or is that just me?).

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Here’s what you do:

1) Combine the chopped squash, minced garlic, parsley (not shown in the photo!), oil, and salt in an extra-large casserole dish. Pro tip: if I’m really short on time, I’ll occasionally buy fresh pre-chopped squash to save the hassle of peeling and dicing a large one! Sometimes you just gotta live your best life, ya know?

2) Stem and chop the kale, then place it into a zip bag or container.

3) Make the vegan parmesan, and place that into a separate fridge-friendly container.

PREP WORK DONEZO.

When you’re ready to roast this beauty either later that day or as many as two to three days later, proceed with the recipe as usual…maybe while giving an evil cackle about how you outsmarted the original instructions. I won’t mind.

One thing’s for sure, I’ll be using this trick for all of my future holiday meals, and even busy weeknights! It’s so handy to have everything prepped and ready to go. I hope this tip helps streamline your own holiday meal planning as well. If you’re looking for more crunch-time holiday inspiration, don’t forget to check out my Make-Ahead Thanksgiving Panzanella recipe—it has had some great feedback so far. Oh, and let me know in the comments if you have any make-ahead recipe requests! I’d love to hear them.

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Yield
6 side servings
Prep time
Cook time

Ingredients:

For the roasted squash:
  • 1 medium/large (2 to 2 1/2 pounds) butternut squash
  • 2 large cloves garlic, minced
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 2 cups (75 g) stemmed and finely chopped kale*
For the Almond-Pepita Parmesan:
  • 1/4 cup (40 g) whole almonds**
  • 1/4 cup (40 g) roasted pepita seeds**
  • 1 tablespoon (15 mL) nutritional yeast
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon (5 mL) extra-virgin olive oil

Directions:

  1. Grease an extra-large casserole dish with oil and set aside.
  2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the oiled casserole dish. (Time-saving tip: buy a couple pounds of pre-chopped fresh butternut squash from the produce section of the grocery store. This was a major game-changer in the Liddon household, let me tell ya!.)
  3. Add the minced garlic, parsley, oil, and salt into the casserole dish and toss with squash until combined (hands or a spoon both work well for this step!). Do not add the kale yet.
  4. Cover the casserole dish with tinfoil and pop it into the fridge.
  5. Place the chopped kale into a tightly sealed zip bag (being sure to squeeze any air out beforehand) or a small airtight container and refrigerate.
  6. For the parmesan: Place all of the Almond-Pepita Parmesan ingredients into a mini food processor and pulse together until coarsely ground. Transfer the mixture into a zip bag or small container before placing it in the fridge. All three casserole components can be stored in the fridge for 2 to 3 days.
  7. When ready to cook the casserole, remove all prepped ingredients from the fridge. Poke a few air holes into the tinfoil covering the casserole dish.
  8. Preheat oven to 400°F (200°C).
  9. Place the covered casserole dish in the oven and bake for about 45 to 50 minutes, until the squash is fork tender.
  10. Carefully remove the squash from the oven and reduce heat to 350°F (180°C). Remove the tinfoil (be careful as some steam might escape from the dish as you do). Stir the chopped kale into the squash until combined. Sprinkle all of the parmesan over top of the squash. Bake for another 6 to 10 minutes, uncovered, until the nuts are lightly toasted and the kale has wilted. Watch closely so you don’t burn either the nuts or kale. Serve warm, seasoning with salt and pepper to taste.
  11. Leftovers will keep refrigerated in an airtight container for about 5 days. To reheat, simply scoop the squash into an oiled skillet and heat over medium, stirring frequently, until heated through. Season to taste, and enjoy!

 

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Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Grandma’s Danish Apple Cake

I know what you are thinking. Where is the cake and what is that red sauce? In most other countries this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). I have the fondest memories leaning over a huge bowl of Gammeldags æblekage at my grandmother’s kitchen table. It’s made of smooth apple sauce (our version is red) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but – damn! – she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake and this video is for you grandma. /Luise

We have actually changed quite a few things from my grandmother’s recipe. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream on top to make it vegan. But it still tastes a lot like the ones she made. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in.


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While testing the first version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/red color. I’ve never seen an apple sauce looking radiant like that before.

Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls.


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We are definitely not experts on whipped coconut cream. We have failed at making it numerous times as different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream.

I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious.


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Grandma’s Danish Apple Cake
Serves 4

If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.

Red Apple Sauce
1 kg / 2 lb red apples (use local produce if available)

250 ml / 1 cup water
1 tbsp fresh ginger, grated
1/2 tsp ground vanilla powder
1 tsp ground cinnamon (or cardamom)
1 tbsp lemon juice

Date & Nut Crumble
180 g / 1 cup almonds
100 g / 1 cup walnuts
8 dates

Whipped Coconut Cream (or regular cream)
1 can coconut milk, placed in the fridge for a few hours (or coconut cream or heavy cream)

Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft.

Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside.

When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce,  leave to cool or scoop into a large jar and place in the fridge.

Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form.

Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!

They sit quite well in the fridge so they can be prepared a few hours ahead.

PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post.



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Oh, one more thing! The Dutch edition of Green Kitchen At Home has been nominated for Cookbook of the Year in Holland. There are two awards, one is decided by a jury and the other is people’s choice. We’d be super happy if our Dutch readers (or anyone) would like to vote for us. It only takes 30 seconds. Here is the link!



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sweet potato fries

Perfect Baked Sweet Potato Fries

Make crispy, baked sweet potato fries in your own kitchen for an easy, delicious side. Requiring just sweet potatoes, avocado oil, sea salt, and pepper, these sweet potato fries are not only Paleo-friendly, gluten-free, and crazy healthy, they’re way cheaper than picking up greasy sweet potato fries at your local burger joint, too.
Buying the Ingredients
The nutrient-dense sweet potato is the star of this recipe. Rich in antioxidants like beta-carotene (a precursor to vitamin A), vitamin C, manganese, copper, potassium, B vitamins, and dietary fiber, sweet potatoes are a healthy tuber to add to your diet. Sweet potato consumption is associated with improved insulin sensitivity and blood sugar levels, better brain function, and improved immunity.
Sweet potatoes can also be labeled ‘yam’ at the farmers market or grocery store. Garnet, jewel, and Beauregard yams are actually reddish-skinned sweet potatoes. Regular sweet potatoes have a light brown skin and creamy white color inside, but tend to not be as sweet as yams. For this recipe, choose sweetener garnet, jewel, or Beauregard yams instead.
Look for either organic or conventional sweet potatoes or yams. Although regular potatoes should be purchased organic, (as they fall on the Environmental Working Group’s Dirty Dozen list) sweet potatoes and yams do not make the list.
Look for small to medium sized sweet potatoes, which tend to be sweeter and creamier, and less starchy than large sweet potatoes or yams. The skin should be dark in color, smooth, and free from blemishes and cuts.

Kitchen Prep
To begin making these baked sweet potato fries, preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. A secret to getting nice and crispy baked fries is to keep them in a single, even spaced layer. This prevents the fries from getting mushy or undercooked.
Using avocado oil in this recipe is a healthy alternative to processed vegetable oils like canola or corn oil. Bonus: avocado oil is filled with healthy fats and it suitable for high-heat cooking and roasting. Another delicious alternative is melted ghee, which also has a high smoke-point and gives sweet potato fries a delicious buttery taste. Both options are Paleo-friendly and rich in healthy fats, vitamins, and minerals.

How to Make Sweet Potato Fries

Perfect Sweet Potato Oven Fries

Ingredients

1 medium sweet potato

1 Tbsp avocado oil or melted ghee

¼ tsp sea salt

Fresh ground black pepper

Instructions

Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.

Cut sweet potato into even sized fries. The thinner, the better.

Add to a large bowl and drizzle with avocado oil. Sprinkle with sea salt and fresh ground black pepper, to taste.

Mix fries well so that they are evenly coated in oil.

Add fries to lined baking tray. Evenly space fries so that they are all in a single layer, with plenty of space around them.

Roast fries for 25-30 minutes, moving around halfway through.

Remove fries from oven and serve.

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Perfect Baked Sweet Potato Fries

While You Cook
While the fries roast in the oven, make some sauces and condiments for dipping!
Serve your sweet potato fries with some of our favorites: homemade harissa, homemade ketchup, homemade mayonnaise, or homemade aioli, or homemade mustard. Other delicious options are guacamole, garlic sauce, or tahini, too.
Pro Cooking Tips
This sweet potato fries need little improvements, but if you’re feeling flavorful, add in a pinch of spices before roasting. Cayenne, cumin, oregano, or even some curry powder are delicious additions to these fries.
Related On Organic Authority
How to Make French Fries in the Oven
Root Vegetable Fries: A Seasonal Twist on the Classic Side
Spicy Oven-Baked Turnip Fries: Turn Up the Taste!
Photos by Kate Gavlick

Tags:
affordable eats, baking, munchies, paleo, roasting

Kate Gavlick
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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Kale, Mushroom & Potato Tortilla

I tried to write this post late last night after all kids had been tucked to bed. I was sitting in our couch with my laptop on my knee and a bar of dark chocolate, a jar of salted almonds and a glass of water within reach. I was ready to do this. The next thing I remember is Isac’s hand pulling my hair three hours later. A dream had woken him up and he wanted me to come sleep next to him. I took a quick look at my computer and realized I had written zero words. So, new try today. This time I’m sitting at an outside cafe in broad daylight so I’ll hopefully not fall asleep here.

Today’s recipe is an autumnal approach on tortilla. You know that potato and egg cake that is sold on the counter of literally every corner shop, cafe and tapas bar in Spain. It’s a great snack and super popular with our kids whenever we are in Barcelona so we have started making it at home as well.

It’s easy to get lost in the Spanish tortilla vs Italian frittata discussion. When I previewed the first version of this recipe on Instagram, I already received some comments that “this isn’t a Spanish tortilla”. Well of course not. It’s a Swedish tortilla. Seriously though, I realize that we have bent this recipe quite far – adding kale and mushrooms to it and changing the cooking method a bit – but it is still tastes like a tortilla to me. It’s more potato based than a frittata and slightly firmer so that it can be cut out into triangles and eaten with your hands either warm or cold. We finish it in the oven rather than flipping it (which apparently is more common for a frittata) but it’s just because we are lazy and it’s the easiest method. And semantics aside, the most important part is that it tastes really good, has a short ingredient list and has quickly become one of our favorite last minute dinner solutions.


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First time we made this autumn version was a few weeks ago after I had scored a huge bag of funnel chanterelles at the market. After having made this stew on the first night and a version of this sandwich for lunch the day after, their were still mushrooms left in the bag. So we added them to a dinner tortilla. It’s amazing how you can turn a simple tortilla into a dinner just by adding some more vegetables to it. Especially if you also serve it with a side salad.

These particular mushrooms are cheaper than chanterelles and usually easier to find in large quantities in the forest. But if you can’t find them, just use regular chanterelles or any another mushroom.


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Here are a few tips and tricks that we use when making tortilla.

• Don’t bother peeling the potatoes. If you use fresh and scrubbed potatoes, keeping the peal on not only saves time, but also makes your tortilla more rustic looking. Dicing the potatoes instead of slicing it also improves the rustic look.

• Traditionally in a tortilla, the onion is first sautéed for 15 minutes and then the potatoes are fried in LOTS of olive oil for another 20-30 minutes but we prefer precooking the diced potatoes in water instead (while the onion is sautéing). It saves time and calls for less oil. If you have precooked potatoes leftover in the fridge, they are perfect for this dish.

• We actually prefer making this with butter instead of olive oil because it’s more heat resistant and it brings out the best flavor in mushrooms. But you can of course use any oil of preference.

• Fry the mushrooms on a low/medium heat. Don’t crowd the pan and always listen for the sizzle. If you cant hear them sizzling, the temperature is too low.

• Luise has developed an intolerance against garlic (especially raw) so we have kept it out of this recipe, but I bet it could be good along with the mushrooms and kale.

• If you don’t like kale, try it with spinach. Or use the same method with other vegetables.

• Feta cheese is also really good in this combination. Just crumble it into the egg mixture.

• We finish the tortilla in the oven because it’s easier, but you can flip it by sliding the half-cooked frittata onto a plate. It will still be some liquid in the middle so you need to be careful doing this. Than you place the saucepan over the frittata (and plate) and simply flip it upside down while holding the plate as a lid so it falls down into the sauce pan. And then fry it for a few more minutes on that side.


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Kale, Mushroom & Potato Tortilla
Makes approx 8 slices

1 onion 
350 g / 2 1/2 cups firm potatoes, diced
5 tbsp butter or oil
2 cups / 100 g Funnel chanterelles (or any other mushroom)
2 leaves / 30 g kale, stems removed

1 large handful fresh parsley 
6-8 eggs (depending on the size)
salt and pepper

Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. Heat 1 tbsp butter in an ovenproof frying pan. Sauté the onions on low heat for about 10-15 minutes until soft and translucent, stir occasionally. Meanwhile add the potatoes to the boiling water and cook for about 13-15 minutes on medium heat, they should be just done. Drain the cooking water and add the potatoes to the saucepan with onions, along with one more tablespoon butter and a little salt. Sauté for a few minutes more to give the potatoes some flavor and color. Pour the onion and potatoes into a separate bowl and put the saucepan back on the heat.

Clean the mushrooms, slice them into desired size and add to the pan along with a knob of butter. Fry the mushrooms on low/medium heat for 5-6 minutes or until they have released some moisture and started caramelizing. Rinse the kale, chop finely and add it to the pan along with fresh parsley. Let wilt down for a few minutes. Add salt and then pour into the bowl with potatoes.

Wipe the saucepan clean and put it back on the heat along with a knob of butter. Crack the eggs in a bowl, add salt and pepper and whisk. Pour the vegetables into the egg mixture and then tip it into the warm saucepan (it’s essential that the pan is warm and buttered for the tortilla not to stick to it). Let it fry for about two minutes (preferably with a lid or a plate on top) and then place the pan in the oven (without lid) and switch on the broiler. After about 10 minutes it should be firm, golden and ready. Wait a few minutes for it to cool down and then run a spatula around the edges to make sure it comes off easily. Cut into triangles and serve with a side salad. It can also be stored in the fridge for a couple of days.


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PS! Look at these two photos of Luise and Noah, taken exactly one year apart. <3<3<3<3

Also, I didn’t fall asleep!



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