Thursday, December 27, 2012

Vegan Swedish Meatballs

On the days like today when none of the cats attempt to sneak outdoors or beg me to let them outside and just curl up in their cat beds there is typically something outdoors that has a name on the national weather map. Like Irene or Sandy. Or Euclid. It has been snowing since before I woke up this morning and it is supposed to snow another 18h. The weather is matched by my latest movie find, the PBS Master Classic series Wallander. Not much surprise that I thought about Swedish meatballs when I thought about a warm, filling meal to get me ready  for snow shoveling.  Stay warm!



Vegan Swedish Meatballs (2 portions)

  • 1/2 TB earth balance
  • 1 TB all-purpose flour
  • 1/4 raw cashew nuts, soaked in water for 1h (no soaking works, too)
  • 1/2 cup water
  • 1 cup almond milk
  • 1 ts bouillon
  • 1 TB nutritional yeast
  • 1/4 ts allspice
  • few grates of nutmeg
  • 1/2 ts liquid smoke
  • 10 vegan meatballs (e.g. Trader Joes)
  • 4-6 medium sized red skinned potatoes, peeled

In a food processor or blender, add the cashew nuts, water, almond milk, and bouillon. Process until really smooth. Set asides.

In a large pan, heat the butter and melt. Add the flour and stir in. Toast slightly for a little bit until the butter and flour crumbles get brown. With a whisk stir in the almond mik/cashew mix, heat and whisk until it thickens. Turn down the heat, and add the nutritional yeast,  allspice, nutmeg, and liquid smoke, and mix. Add in the frozen vegan meatballs, and heat through.

Peel the potatoes, quarter them, and place them in a silicon container with a lid and about 3 TB of water and microwave on high for 5 min. Drain.

Serve meatballs with potatoes.

Wednesday, December 26, 2012

The calm before the snow storm

Ahh, Christmas. It is all over again for another year, but with New Years coming up the holiday spirit continues with its last jolt for the season. Thanks to the Pandora xmas station I could not get “I am wishing for a white Christmas’  by Frank Sinatra out of my mind. Now, it looks like white Christmas is on the way. Or at least the white part, with a prediction of 24 hours of heavy snow starting tomorrow morning. Today, we are still snow-free, sunny weather, a green world and I better take the opportunity to head outside before being snowed in tomorrow.

Breakfast today was delicious with home-made roll German rolls (Laugenbroetchen) and some French orange jam.


Friday, December 21, 2012

Finally ready for the holidays

After a busy pre-holiday season it is finally time to relax, wonder what the weather will bring over the next days (white Christmas or not?) and enjoy the home-made treats that Santa Claus drops off occasionally.

Tuesday, December 18, 2012


My deadline was finally met yesterday, and after 10h of sleep I still did not quite feel back to my old self today so I mad a season appropriate jumpstart juice with whatever I could find in my fridge and freezer. Rehydrating and nutrients definitely helped. And…. with so much carrot juice, I am getting a spray tan from the inside out!

Jumpstart smoothie: carrot juice, 1 orange, 1/2 banana, 2 frozen mission figs and a handful of fresh cranberries.


Saturday, December 15, 2012

11 days til Christmas

“Christmas presents, Mommy, for me?” “Yes, dear, heated cat beds for those cold winter days!”


Wednesday, December 12, 2012

Carrot soup with the volume pumped up

Finally, a recipe again. Since things are busy at work, this very simple carrot soup with the pumped up volume is just the right thing to make, eat and blog about. The key to the soup is that the carrots are cooked in fresh pressed carrot juice -- not broth or water. It makes the carrot flavor so pronounced it does not need much else beside a few sprinkles of dried thyme, a tad of butter and a pinch of dried ground ginger.

The Carrot Soup
(makes 4 servings)

  • 1 pound organic carrots, peeled and cut into large chunks
  • 1/2 red onion, small diced
  • 1/2 TB butter
  • 3 cups fresh pressed carrot juice
  • 1/2 ts dried thyme
  • 1/4 ts dried ginger
  • salt to taste (or 1/2 ts Rapunzel organic vegetable bouillon) 
  • optional: 1/4 cup baked butternut squash or any other baked squash
In a large, heavy pot, melt the butter and sauté the onion until slightly brown. Add the raw carrots, and sauté for about 1 min. Add the carrot juice, the thyme and ginger, and bring to a simmer. Close with a lid, and simmer on low gently for about 20-30 min until the carrots are very tender.
Puree with an immersion blender in the pot, or take the soup off the stove, and cool. Once cooled, pour into blender and puree. Reheat before serving and garnish with baked squash, goat cheese crumbles or a dash of creme fraiche and chopped hazelnuts. Bon appetite! 

Wednesday, December 5, 2012


Nikolaus. Sinterklaas Santa Claus. All the same. Did put your shoe outside your front door so he can leave you some oranges, nuts and chocolates in it? (if you have been good this year..)