From the category archives:

picnic

Red cabbage with tempeh cubes

by Alice on January 21, 2010

Ingredients
For the marinated tempeh
400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water
To cook the tempeh
4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in [...]


Posted in: autumn, beans and legumes, breakfast and brunch, gluten-free, lunch-box, picnic, salads, savoury, spring, winter

{ 1 comment }

Ingredients
For the dressing
5-6 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon apple vinegar
2 teaspoons agave syrup
1 teaspoon fresh ginger juice
a quarter of a teaspoon dried, powdered ginger
a quarter of a teaspoon powdered vanilla
whole sea salt, just enough to taste
white pepper, just enough to taste
For the salad
1 large bunch of kale, stems and tough ribs [...]


Posted in: autumn, fruits, gluten-free, lunch-box, picnic, salads, savoury, vegetables, winter

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Apple spice muffins

by Alice on November 11, 2009

Ingredients
200 g semi-whole Manitoba flour
100 g whole rice flour
2 teaspoons cream of tartar
a pinch of whole sea salt
70 ml extra virgin olive oil
100 ml agave syrup
100-120 ml oat milk
half a teaspoon of essicated ginger powder
half a teaspoon cinnamon powder
2-3 pinches of powdered cloves
3-4 pinches of grated nutmeg
a pinch of mace powder
a pinch of vanilla powder
a [...]


Posted in: autumn, baking, breakfast and brunch, cupcakes and muffins, finger food, fruits, lunch-box, picnic, spicy, sweet

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Zucchini and almond pate

by Alice on October 15, 2009

Ingredients
1 medium zucchini (peeled and stems removed), coarsely chopped
a handful of almonds, peeled
1 teaspoon raw almond butter
3 tablespoons extra virgin olive oil
a pinch of white pepper
a pinch of whole sea salt
1 teaspoon apple vinegar
juice of half a lemon
a few fresh basil leaves, washed and pat dried
Makes 1 small cup.
Directions
Process all ingredients in a food [...]


Posted in: autumn, dips, speads and pates, lunch-box, picnic, raw, savoury, summer

{ 6 comments }

Ingredients
1 cup whole barley, hulled
3 cups filtered water
a pinch of whole sea salt
a piece of kombu, 2 cm long
1 small red, round radicchio, outer leaves removed, cored, rinsed, dried and thinly sliced
8 fresh champignon mushrooms, cleaned and sliced
3-4 handfuls of white grapes, rinsed, cut into halves and seeded
3-4 handfuls raisins, soaked in natural mineral or [...]


Posted in: autumn, cooked, grains, lunch-box, picnic, salads, savoury

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Ingredients
180 g whole grain farro medium-short pasta ( I used ‘torchioli’)
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 carrot, peeled and more or less finely chopped
1 yellow pepper (stem, core and seeds removed), diced
1 long, medium-hot, sweet red pepper, Italian or Mediterranean (stem, core and seeds [...]


Posted in: cooked, lunch-box, pasta, picnic, savoury, summer, sweet, vegetables

{ 4 comments }

Thai rice and vegetable salad

by Alice on May 12, 2009

Full of bright flavors, this dish is a perfect spring, early summer salad. It can be served as part of a multi-course meal or as a first course.

Makes 4 servings.
Ingredients:
For the dressing
juice of 1 lemon
4 tablespoons sesame oil (from raw sesame seeds)
juice of 3 cm ginger root
1 pinch Himalayan salt
½ teaspoon powdered coriander seeds
1 teaspoon [...]


Posted in: cooked, grains, picnic, rice

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Marinated green tofu

by Alice on April 28, 2009

Ingredients200 g GMO-free, plain tofu
1 large handful fresh parsley
1 tablespoon apple vinegar
1 tablespoon capers
2 garlic cloves
1 teaspoon rice malt syrup
1 pinch whole sea salt
roughly 120 ml extra virgin olive oil
Makes 2 servings (16-20 cubes).


Posted in: beans and legumes, cooked, gluten-free, picnic, savoury, spring, summer

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