Cucumber Kimchi

Ingredients
2 big or 6 small cucumbers for Pickling
sea salt

4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil

Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.

Save-The-Fish Sauce

Save the fish! - when recipes call for fish sauce - use this substitute :D

Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)

Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.

Pumpkin and Smoked Tofu Dumplings

Serves 2-3

Ingredients
15 - 20 dumpling wraps

Stuffing:
1 small Hokkaido - steamed or oven roasted till tender
1 tbsp chopped ginger
1 tbsp chopped garlic
1 handful of finely chopped spring onions
1 handful of chopped fresh coriander
½ - 1 tbsp korean chilli flakes 고추가루
½ tbsp tamari
100 g finely chopped smoked tofu
½ tbsp sesame oil

Directions
Mix all ingredients and wrap them up.

Steam for 10+ minutes

- or fry.
Add a little oil to a frying pan. Heat and place dumplings. Cover bottom with water. Fry for 15 minutes under lid, until water is evaporated.

Serve as they are with Dumpling Dipping Sauce or in broth:

Korean Dumpling Dipping Sauce

⅓ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame oil
1tbsp korean chilli flakes 고추가루
1 tbsp scallions
1 tsp chopped garlic
1 heaped tbsp roasted ground sesame seeds

Mix and serve.

Wakame and Mushroom Salad

Serves 2 - me and my quest star cook - providing wakame brought back from Korea

Ingredients
2 handful of soaked and quickly simmered wakame
3 handful of fried mushroom - we used yellow oyster, common oyster, button and shitake
Roasted sesame seeds
Sesame oil
Rice vinegar
Mirin
Salt to taste

Directions
Mix and serve.

Crème Brûlée with Vanilla

Ingredients:

Serves 3

3 dl of vanilla soy milk or other vegetable milk
3 tbsp of confectioners sugar
1 tsp of vanilla sugar or seeds of a quarter vanilla bean
2 tsp of corn starch

Sugar for topping


Directions:

Heat soy milk slowly. Whisk constantly from now. Shake confectioners sugar and vanilla together with a little soy milk or water. (While whisking you ask? - YES ;)) Add to soy milk. Do the same with corn starch. Add slowly little by little - still whisking. When turned to custard, pour into portion sized bowls or whatever you wanna use. Leave to cool in the fridge for at least 2 hours (- or place in the snow if you cant wait)

When cooled - and just before serving - sprinkle sugar on top and blowtorch until the sugar caramelizes.

Take care if the containers are fragile and you're using a hardware grade blowtorch like I do and you're taking pictures at the same time... or this will happen to you too:

DIY Yogurt

In the summertime:

Heat soy milk until lukewarm (40° C). Remove from heat. Add probiotics. Pour into thermo jug and leave over night.

or use same procedure as above and leave in a warm spot during the day (6-8 hrs), no direct sun though.

Wintertime:

Mix soy milk and probiotics. Leave on the radiator over night.

Store in the refrigerator.

Serving directions:

Stir really well before serving until smooth - add frozen fruit for flavor and to cool if eaten right away. 

Note: U can get probiotics in health stores.

Strawberry and Raspberry Smoothie

Ur everyday average afternoon smoothie

Ingredients:

Vanilla Soy Milk
Frozen Strawberries
Frozen Raspberries

Directions:

Blend

Variation:

Add protein powder for a good 'after work out shake'.

Raw Hummus

Ingredients:

Sprouted Chick Peas - (sprouted for 2-3 days)
Oil
Garlic
Cumin and coriander seeds
Cayenne pepper or chili
Lemon juice
Sesame seed

Directions:

Blend

Garnish with:

Spinkles of cayenne pepper
Oil

Sweet and Tangy Zest

Ingredients:

Zest from 1 orange or any other citrus fruit (organic naturally)
2 tbsp of sugar
Boiling water

Directions:

Remove as much of the white inside of the zest. Cut into wanted sizes no wider than 5 mm. Poor over boiling water until almost covered. Add sugar. Simmer until water has evaporated. Cool on baking or wax paper. When cool dip in sugar. Use for decoration on cakes or as a snack.

Luxury variation:
Dip in melted chocolate, grated coconut or dried chili flakes.

Whole Wheat Spaghetti with Sweet Dumpling Pumpkin and Carrot Cream Sauce

Looks like a picture from the cookbooks of my childhood in the 70's - anti food porn?

Ingredients:
Serves 2

Whole Wheat Spaghetti

Sauce:

Olive oil
2-3 cloves of garlic
1 small diced onion
4 hands full of chopped sweet dumpling pumpkin, hokkaido or butternut squash
2 dried chopped abricots
1 small potato, peeled and chopped
Vegetable broth
Soy cream
Herbes de Provance, lemon juice, salt and pepper to taste

Directions:

Sauté onions and garlic in oil until clear. Add the rest of the veggies and herbs. Simmer until very tender. Blend to wanted degree of smoothness. Add salt, lemon juice, pepper and soy cream to taste.

Serve with nutritional and sprinkles of your favorite seed or fresh herb.

Rice Paper Rolls with Spicy Peanut Sauce

Rolls:

Ingredients:

Rice paper
1 clove garlic
1 small piece of ginger
½ red onion
1 grated carrot
2 dl small pieces of broccoli
2 dl mild sprouts
100 g smoked tofu
2 tbsp sesame seeds
Salt

Directions:

Sauté onions, garlic and ginger.
Add carrots broccoli, sprouts and sesame seeds
Salt to taste.
Soften rice papers one or two at a time.
Fill 'em and roll 'em.


Sauce:

Ingredients:
1 clove garlic
2 tbsp peanutbutter
1½ tbsp tamari
1½ spsk rice vinegar
1 red thai chilli, seeds taken out
Juice of ½ a lime
1 tbsp agave or maple syrup

Directions:

Blend everything.

Green Energy Vegetable Juice

Ingredients:

1 dl water
1 apple
6 cm cucumber
6 large spinach leaves
1 small bundle wheat grass
1 tbsp lime or lemon juice
Small peace of ginger

Directions:

Proces in juicer or blend and pass through cheese cloth.

Drink within 15 minutes for optimal nutritional value!

This is how little pulp that comes out doing it low-fi:

Crisp Bread

Crunchy and tasty crisp bread with lots of seeds and grains.

Ingredients: 

½ dl flax seeds
½ dl pumpkin seeds
½ dl light sesame seeds
½ dl dark sesame seeds
½ dl sunflower seeds
½ dl shelled hemp seeds
1 tbsp caraway seeds
1 ¾ dl rye flour
½ dl oat meal
¾ tsp baking powder
1 ¼ tsp sea salt
1 dl cold water
½ dl oil - olive or nut oil


Directions:

Mix all dry ingredients. Add water and then oil little by little while stirring or mixing real well with hand mixer.

Spread out on baking sheet. Cover with baking sheet or cling film and roll out to 3 mm thickness.

Cut into the sizes you like.

Bake in preheated oven on 200 for approx. 20 min. Check on them after 15 minutes, they have to be crispyish, but not hard. Leave to cool on oven grid to avoid condensation.

Store in a dry place in paper or not too well sealed container.