Harissa Glazed Cauliflower Steaks with Cauliflower Mash (2 people)

(1 hour)

This recipe is inspired from the food blog Evergreen Kitchen, which is one of Stefan’s favourite sites for inspiration. There are so many delicious and easy to make vegan recipes. Especially their desserts are absolutely amazing!

The steaks and the mash goes well with any type of salad or vegetables and is actually pretty simple if you 1: use enough olive oil for frying and 2: make sure the pan is hot enough so that the steaks go really crispy on the outside and stay firm on the inside. The harissa used for the glazing is the all time favourite, which you can check out the recipe for here.

Ingredients:

1 head of cauliflower

2 cloves of garlic

1 lemon (the juice)

Maple syrup

Olive oil

Salt and pepper

1 tsp. nutmeg

Harissa

Remove the leaves and trim the cauliflower head. Cut the head in two exactly through the centre of the stem using a big knife. Cut a thick slice from either side of the stem about 4 cm thick so you have two big ”steaks”. Set them aside.

Chop the remaining cauliflower pieces finely either with a knife or a food processer. Transfer the pieces to a skillet pan and add ¾ cup of boiling water and cook on high heat covered with a lid. Add the finely chopped garlic and cook for about 5 minutes or when the water has evaporated. Transfer to a food processer. Add lemon juice and nutmeg and process until the cauliflower breaks down into a pulp. With the food processer still running add 2 tbsp. of olive oil and a tsp. of salt. If the mix gets too thick add a bit of water. The texture should be like that of mashed potatoes. Set aside.

Heat a skillet pan to very (very) hot temperature, add plenty of olive oil and sear the steaks for 5-7 min on each side without moving them around. You want them to have a good dark golden crust on the outside but still firm on the inside. Place and an oven rack and use a bit of tissue paper to drain excess oil. Brush about a tsp. of harissa to each steak – make sure to coat the whole thing and get plenty of the sauce into all the nooks and crannies. Now bake in the oven on about 220 Celcius for 3-5 minutes.

Eat the steaks and the cauliflower mash while still hot with a nice big salad or anything you fancy.

Enjoy!

Lebanese Green Falafels (4 people)

(1 hour)

We think one of the reasons that these absolutely delicious and juicy falafels are that they are made with lentils, potato and bulgur instead of chickpeas, which keeps them from going dry and also really adds to their flavour. They are fast and easy to make, healthy and even cheap. Make sure that you use plenty of oil for frying to keep them from sticking and breaking apart.

The falafels can be eaten in a sandwich or with flatbreads babaganoush/link and our cucumber-mint-coriander salad/link. Our beloved harissa/link also goes really well together with this. (Tip: you can make an extra big portion and freeze any number of uncooked falafels. When cooking them just take them out of the freezer 20 min before cooking to allow them to defrost.)

Ingredients:

75 g bulgur (boiled in 10 cl water for 15 min)

2 medium size potatoes (peeled, chopped and boiled for 8 minutes, then cooled and drained)

125 g green lentils (boiled in plenty of water until nice and tender, then cooled and drained)

75 g of breadcrumbs

A bundle of parsley, chopped

A bundle of mint, chopped

1 medium sized onion, chopped

1 tsp. ground cumin

½ tsp. ground black pepper

½ tsp. paprika

¼ tsp. ground coriander

¼ tsp. ground cloves

a small pinch of nutmeg

1 tsp. of plain flour to bind

Tbsp. salt

Put all ingredients in a big bowl with a powerful hand blender (otherwise you have to get your hands dirty!) puree the potatoes, lentils and bulgur. Then add all the rest of the ingredients. The mix will get quite thick and not all hand mixers are powerful enough to go through it long enough. When thoroughly mixed, heat plenty of olive oil in a large skillet pan. Have a small bowl of lukewarm water next to you. Use two tablespoons to shape the falafels. First dip the spoons in the water, then scoop one tablespoon shaped falafel and drop it in the oil to fry on both/all sides until really crispy and dark golden/brown. Do not move the falafels around too much in the pan or they will stick and then fall apart. When cooked transfer to a tray with greaseproof paper and remove excess oil with tissue paper. Sprinkle with a little salt to keep crispy.

Enjoy!

Babaganoush (1 portion)

(45 min)

Babaganoush is a delicious spread, which we love to serve with our Lebanese Green Falafels, as a side for pretty much anything or as a dip in between sauna sessions with carrot and cucumber sticks.

Ingredients:

1 aubergine

1 clove of garlic

1 tablespoon of tahini

1 tsp. ground cumin

1 tsp. ground coriander

1 lemon (juice)

4 tbsp. olive oil

2 tbsp. fresh mint and/or fresh coriander (chopped)

Salt and pepper

Poke a lot of holes in the aubergine with a fork and bake it on 180 Celcius for 45 minutes. Let it cool, half it and scrape all the meat out into a bowl. Blend the meat with all the ingredients until it is completely silky smooth. Add extra salt and pepper, lemon juice and olive oil according to taste.

Enjoy!

Cubumber-Mint-Coriander Salad (4 people)

This really easy to make (15 min) salad goes very well with our Lebanese Green Falafels or with our Harissa Glazed Cauliflower Steaks.

Ingredients:

2 cucumbers

2 tbsp. fresh coriander (chopped)

2 tbsp. fresh mint (chopped)

1 red onion (finely chopped)

3 tbsp. apple cider vinegar

1 tbsp. sugar

Zest from to organic lemons

Freshly ground pepper

Half the cucumbers lengthways, remove the seeds with a spoon and thinly slice. Add the cucumber to a sift, sprinkle with a tbsp. salt and mix. Let it sit and drain for around 20 minutes. Add the rest of the ingredients, mix thoroughly, cover and let it rest in the fridge for about 30 min.

Enjoy!

Vegan Potato and Leek Soup (4 people)

(30-45 min)

This is an all time Danish classis and definitely one of our favourite soups. It is such an easy, cheap and healthy dish to make for all times of year. We often serve this soup for lunch but it also makes an excellent comforting dinner on a cold autumn or winter evening. We usually serve this with chopped parsley or chives, soy yoghurt naturel and salted roasted almonds, but to add some umami flavour you could definitely also add fried mushroom, rye bread croutons or even vegan bacon as the soup is traditionally served with fried bacon.

Ingredients:

1 kg of potato

3 leeks

2 cloves of garlic

Olive oil

Vegetable stock 1,5 litre

1 dl soy cream

1 lemon

1 tsp. thyme

1 bay leaf

Salt and pepper

Peel and dice the potatoes. Thoroughly clean the leeks (sand and dirt can get stuck deep inside them). Chop garlic and leeks. Sauté all in a big pot in olive oil (you can fry the potato in the oven instead if you are doing a big portion).

Add the vegetable stock, thyme and bay leaf to the ingredients in the pot and let it simmer for about 20-30 minutes.

Use a hand blender until the soup is creamy and smooth. Adjust with more vegetable stock or water until you get the right consistency. Add soy cream and blend again. Add salt, pepper and lemon juice according to taste.

Enjoy!

Roasted Salted Almonds (40 min)

We simply love this easy and delicious almond snack, which we often use as a topping for soups or to get a quick boost of salt and energy after a long sauna session! If you put them in a air tight container they will last for weeks, but our almonds usually never last that long…!

Ingredients:

200 g almonds

4 tbsp. salt

2 dl boiling water

Dissolve the salt in the water in a pot or a bowl and add the almonds to the water. Let them sit for about 20 minutes. Throw away the water and put the almonds on an ovenproof dish with greaseproof paper. If you are extra fond of salt you can add a bit extra before baking the almonds on 150 degrees celcius for about 20 minutes. Let the almonds cool off completely before putting them into an airtight container so that they will stay crunchy.

Enjoy!

Stefan’s Harissa

We really, really love this harissa and it fits to almost everything. You can use it as a base when making curries or sauces, as a dip for crunchy vegetables, as a spread or sauce for our Lebanese Green Falafels and much more.

This recipe is actually based on a secret family recipe; so don’t tell anyone about this…! But it is simply too good to keep to ourselves, so here it is:

Ingredients:

20 dried chilli (medium strength)

4 tbsp. cumin seeds

3 tbsp. caraway

3 tbsp. coriander seeds

1 tbsp. fresh or dried rosemary

1 bundle of fresh mint

1 bundle of fresh coriander

200 g sun-dried tomatoes

4 tbsp. tomato paste (concentrate)

8 tsp. allspice

1 tbsp. anis seeds and/or fennel seeds

3 tbsp. brown suger

1 whole garlic (peeled)

10 cardamom capsules ( just the seeds)

2 cups of olive oil

2 tbsp. sea salt

Soak the chilli in water until soft. Fry the spices on a dry pan one by one (careful that they don’t burn!). Put everything in a food processor and grind to a pulp (but not for too long!).

Let it sit for a few hours before tasting. Add what needs to be added. Then put in a airtight glass container and cover with a few centimetres of olive oil. If you use a clean spoon every time you use it and keep it covered with a bit of olive oil it will stay fresh practically forever…

Eeeeenjoy!

Vegan Hokkaido Pumpkin Soup (4 people)

(30-45 min)

Here is yet another true classic at Mindfulness Manor. We really love this soup, as it is very simple to make, healthy and yet a real comfort food for a rainy day or if you just need to spoil yourself. We usually serve this with chopped fresh coriander, soy yoghurt naturel, diced crunchy apples, rye bread croutons or chopped roasted salted almonds but you can choose different kinds of toppings.

Ingredients:

1 Hokkaido pumpkin

1 big onion

4-5 cloves of garlic

2-3 carrots

4 potatoes

1 medium spicy chilli (don’t use the seeds)

1 tbsp. ginger (finely chopped or grated)

1-1,5 litre of vegetable stock

1 dl soy cream

Olive oil

1 lemon

1 tsp. ground cumin

½ tsp. cayenne pepper

Salt and pepper

Topping:

Soy cream

Roasted salted almonds (chopped)

1 apple (diced)

Fresh coriander (chopped)

Scrub and rinse the pumpkin (no need to peel it), chop it in half and scrape the seeds out with a spoon. Cut the pumpkin into large dices, put them into a bowl and add a bit of olive oil and rub it on all surfaces. Heat the oven to about 200 degree celsius and roast the pumpkin for about 20 minutes or until it starts to get colour and caramelise. Meanwhile heat oil in a big pot and sauté the rest of the vegetables for about 5-8 minutes on medium heat.

Add the roasted pumpkin, cumin and cayenne pepper to the pot, add vegetable stock so it just about covers (you can always add more later to adjust the consistency). Let it simmer for about 20-30 minutes.

Blend it with a hand blender until it is completely silky smooth and creamy.

Add lemon juice and cream and blend it for another few minutes and then add salt and pepper (and maybe cumin and cayenne pepper) according to taste.

Voila!

Margreteholm Granola

Julie's homemade granola is a hit as a topping for the overnight oats and a scoop of apple compote. For this recipe, you can use any kinds of nuts and seeds you have in your kitchen cupboard. Ours often looks like the recipe below: 

Turn on the oven to 180 degrees Celcius. 

 In a big bowl mix

• 6 deciliters of oats 

• 2 deciliters of pumpkin seeds 

• 2 deciliters of sunflower seeds

• 100 grams of almonds 

• 100 grams of walnuts 

• 100 grams of coconut flakes 

• 100 grams of hemp seeds or sesame seeds 

• 1,5 deciliter of coconut oil (melted) 

• 1,5 deciliter of honey (melted) 

• 2-3 teaspoons of cinnamon 

• 2 teaspoons of cardamom (can be left out) 

• A pinch of salt

Mix it all and make sure all the dried ingredients get covered with oil and honey. Roast in the oven for 15-25 minutes until golden. Stir once and a while to make sure it does not burn. 

When it has cooled, you can add any dried fruits or superfoods like goji berry's, acai, or raisins. 

Enjoy!