Monthly Archives: September 2011

Vegan Potato Bread

Here’s a reason to not toss the last few uneaten potatoes from dinner. Instead, use them the day after in this potato bread, that works great as a dinner side or as sandwich bread for lunch.

Vegan Potato Bread

  • 2 cups (400 ml) lukewarm water
  • 25 g fresh yeast OR 1 package dry yeast
  • 1 tsp salt
  • 1 1/2 cup (200 g) boiled potatoes, cold and mashed with a fork
  • 3 cups (380 g) Spelt flour
  • 1 1/2 cup (180 g) All Purpose flour

In a large bowl or Kitchen Aid, mix water and yeast.

Add potatoes, flours and salt and mix till fully incorporated. If you use a Kitchen Aid, start with the paddle, then switch to the dough hook when everything is combined.

Kneed the dough for about 4-5 min with the dough hook on medium speed. If you use your hands, turn the dough out on the table and kneed for about 6-7 min. Add flour as needed but don’t add too much. You want the dough to be slightly sticky when you are done.

For first rise, shape the dough to a large ball and place it in a large bowl. Cover tightly with plastic wrap. Place the bowl somewhere warm, like close to a window, and let it rise for 1 hour.

To check if it’s done, poke the dough with a finger. If the dough “springs back” when you take your finger away, its ready!

Prepare an oven tray with paper or nonstick mat. Turn the dough out on the table again, and without punching out too much air out of the dough, shape it into 3 logs.

Let the breads rise again, this time covered with a piece of fabric or kitchen towel. Leave it in the warm spot again for 30 min. Turn the oven to 400 degrees.

When second rise is done, bake breads in the middle of the oven for 22-25 min. Rotate halfway. To check if they are done, tap on them with a finger. If they sound hollow, they are done. Cool on rack.

Grandmothers Pickled Beets

I have a feeling I might have to start canning… My whole life, I’ve been eating my grandmothers pickled beets. They are just always there for some reason. Her pantry is full. She seems to never run out of them! Maybe its because the family starts to complain when they are NOT there…:-).. Poor grandmother… We are sorry, but its your own fault when you make them so tasty!:-)… My mom makes them too. Maybe to keep up with the demand from my brother and sister, who also comes home and expect there to be jars ready. I wonder if every danish family eat this many pickled beets, or if its just mine…?…

Heres my mom cooking up a batch…

Grandmothers Pickled Beets

Makes about 3 medium jars.

  • Around 3 lb (1,5 kg) beets
  • 4 cups (950 ml) vinegar
  • 1 – 1 1/2 cup (230- 300g) unrefined sugar
  • 1 tsp whole cloves

When canning, its best to use real canning equipment. If you dont have that, use a strainer and a pair of tongs to lift the jars in and out of the water. But be very careful not to get burned by the hot water!

Bring out your biggest pot. Wash jars and lids with soapy water and place them in the pot and cover with water. Bring to a simmer to sterilize. Leave jars and lids in water until ready to fill.

Wash the beets and make sure all the dirt is removed. In a large pot, bring the beets to a boil and cook till they are soft. About 45 min – 1 hour.
While the beets are boiling, bring the vinegar to a boil in a medium  pot. Add the sugar when the vinegar boils, and taste as you go, of how much sugar you want to add. You might want it more sweet, or you might want it more tart… Its up to you. When sugar is dissolved, turn off the heat.
Peel the beets and cut them into 1/4 inch slices. Carefully take out the jars and lids of the water, fill them with the beets and poor the hot vinegar over the beets till theres 1 inch headspace. Divide the cloves between the glasses and screw on the lids.
Very carefully lower the filled jars back in the pot and bring to a boil. Start timing when water comes to a boil, and process for 10 min at a gentle boil. Then scoop out the jars, wipe off the water and label with name and date.
The pantry with beets and squash.

Drink more…

I dont drink enough water… I know you are supposed to cuz its really healthy and all, but Im just not one of those people who can chug down gallons a day. I wish I was… I think water is borring… Tasteless… I mean, its water!!… Give me something else like leomonaid, and Ill drink it with great pleasure:-) And lots of it. But I never really drink that either, because I dont want all the extra sugar… So the end result is that I for years I’ve been getting way too little water in my system…. And, I spend way too much money on seltzer. Until about a week ago when my Sodastream arrived  at my front door! Welcome home amazing product i never knew I needed. Never before have my body been this hydrated:-) For me, sparkling water seems to be the solution to my lack proper hydration. Bubbles in water makes me drink much more. I dont know why, it just works! And on top of that, Sodastream is great if you wanna go a little greener too. No more wasting all the empty seltzer and club soda bottles… So check it out:-) The machines comes in different designs and at different prices. Some of them a bit pricy, but if you like me need to drink more water, I definitely think its worth it!

Vegan No-Kneed Morning Buns

I woke up at 5am this morning. Oh wonderful jet-lag…. I wish you didn’t exist… But when you wake up on the countryside in denmark, I guess its not that bad…:-) I went straight outside and took some pictures of the morning mist.

My older sister has 2 girls. Needless to say, her mornings are on a tight schedule. Still, she often manage to bake hearty breakfast buns for the whole little family, so they can have an extra special breakfast. Her secret, these no-kneed buns that you start the night before!

No-Kneed Morning Buns

  • 16 fl oz/2 cups (1/2 l) water
  • 1 tsp salt
  • 12 g fresh yeast OR 1 tsp dry yeast
  • 1 cup (150 g) whole wheat flour
  • 1 cup (100 g) oats
  • 2 big handfuls of grains or nuts such as sunflower seeds, pumpkin seeds or other.
  • 3/4 – 1 cup (100-150 g) All Purpose flour
In a large bowl, mix water and yeast. Stir in all the rest of the ingredients. Add just enough all purpose flower till the dough is still a bit sticky. About 3/4- 1 cup (100-150 g), but you might need a little more…
Cover the bowl with plastic wrap and set in the fridge overnight.
Next morning:
Turn the oven to 375 degrees. Take the bowl out of the fridge and let it stand for 20-30 min.
Prepare an oven tray with paper, and use 2 spoons to form 9 buns. They do not need to look perfect.
Bake in the middle of the oven for 22 min, rotate halfway through baking.
Cool on rack.

Vegan Cinnamon Biscotti

Its been a little while since my last post… Sorry my treat eating/reading readers… But be hold, im back!:-) I’ve been in Brimfield, Massachusetts with my husband on antique hunting. Theres this HUGE  antique fair there a couple of times a year, and we went to find stuff for his restaurants. We found a lot of great stuff so it was a successful trip. And, we managed to have a little fun to at this great fair in Woodstock CT. We petted to some cows and stuffed ourselves with kettle corn:-) Perfect! Seriously… Its IMPOSSIBLE to stop eating kettle corn when you first start!… Anyhow, we stayed at a great bed and breakfast where the innkeeper served these delicious biscotti! I havent been able to stop thinking about them ever since, so I just had to go to the kitchen and bake my own version….:-)

Vegan Cinnamon Biscotti

  • 1 3/4 cup ( 260 g) Whole wheat flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 cup (50 g) oats
  • 1/2 cup (50 g) walnuts, toasted and chopped
  • 1 cup (160 g) coconut oil, melted
  • 1 tsp vanilla
  • 1 1/2 cup (240 g) coconut palm sugar
  • 2 Tbs maple syrup
  • 2 egg replacer “eggs” (If you use “Ener-G” use 3 tsp powder + 4 Tbs water)

cinnamon sugar:

  • 1 Tbs coconut palm sugar
  • 1 tsp cinnamon
Turn the oven to 350 degrees. Prepare a cookie tray with paper.
Mix all the dry ingredients, including the walnuts.
In another bowl, prepare the “eggs” by whisking the powder and water together. Stir in the coconut oil, vanilla, palm sugar and maple syrup.
Add the dry ingredients to the wet, and stir till everything is combined. The dough will be quite crumbly.
Turn it out on the table and divide and shape it into 2 logs. Do your best to make everything stick together evenly. Mix palm sugar and cinnamon, and generously sprinkle the logs.
Bake them in the middle of the oven for 30 min.
Take the logs out and let them rest for 10 min. Lower the heat on the oven to 325.
With a serrated knife, carefully cut out the biscotti to about 1/2 inch thickness. Place them back on the tray and bake them again in the oven for 20-25 min. Check them after 20 min to make sure they dont burn.
Cool completely and store in airtight container for up to 3 weeks.

Flaxseeds are the bees knees…

I was recently in London for work, where I stumbled upon this great brand called Linwoods. They make all these different flax seed mixes, that you can add to your oatmeal, smoothies, salads and so on. I bought the one with cocoa and berries and Im totally in love with it! I add 2 teaspoons of it to my oatmeal in the morning and its really really tasty… It just gives that extra something both in texture and flavor. Plus the fact that its super good for you! Linwoods products contains tons of Omega 3, fiber, antioxidants, iron, zinc, magnesium… I could go on and on, but they probably tell it better than me, so check out their site 🙂 All of their products are also gluten free and have no sugar added!

You can find it in the US too in some health food stores and large retain chains. Or, you can buy it online on Amazon for example.

Dark Vegan Brownies


Brownies must be the ultimate chocolate treat! What better way is there to satisfy a crazy sweet tooth, than to put your teeth in a brownie?? Here is a recipe for my healthier brownies, that wont make you feel like you’ve committed a sin after eating them…:-)

Dark Vegan Brownies

Makes 5 brownies.

  • ¼ cup, (45g) coconut oil
  • ¼ cup + 2 tsp (100g) agave
  • 1/3 cup (50g) spelt
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼ cup + 2 tsp (25g)
  • cocoa powder, preferably Valrhona
  • 1 ½ tsp ground flax seeds
  • 1tsp baking powder
  • 2oz (56 g) unsweetened apple sauce

Turn the oven to 325 degrees. Prepare a small muffin tin with cupcake liners.

In a small bowl, melt coconut oil in microwave. It only takes about 5-10 sec. Stir in agave, vanilla and apple sauce.

In a medium bowl, mix flour, flax seeds, salt, baking powder and cocoa powder. Add the wet ingredients and mix everything together briefly.

Use a large ice cream scoop, or a spoon, and fill the muffins tins 3/4 of the way.

Bake 13 min for soft brownies or 15 min for more firm brownies. Bake in the middle of the oven. Cool on rack.