Ingredients 2 sweet potatoes, medium size 1-2 beets 10 g vegan butter salt and black pepper 1 avocado pomegranate dry roasted seeds, I used sunflower seeds and pumpkin seeds Some lettuce and seed crackers, optional Method Peel and boil (or bake) the sweet potatoes and beets until they’ve become soft. Note that the beets need […]
Read More
Ingredients 500 g celeriac 300 g cauliflower 200 g potatoes 1/2 onion 5-7 garlic cloves 2 tbsp estragon/tarragon salt and black pepper olive oil, for frying 1/2 l almond milk 1 l water 250 ml oat cream 1 tbsp nutritional yeast Method Clean, peel and cut the vegetables, onion and garlic coarsely. Fry it for […]
Read More
“April is the cruelest month, breeding lilacs out of the dead land, mixing memory and desire, stirring dull roots with spring rain.” -T.S. Eliot, The Waste Land. One could think he was writing about Iceland. It’s the 5th of April and it’s snowing yet again. Frosty nights are forecast throughout the week. Half a month […]
Read More
Ingredients 500 g white fish 3 tbsp sesame seed 3 tbsp hempseed salt and black pepper lemon pepper and/or harissa (optional) oil for frying Method Skin, debone and cut the fish fillets into pieces. Pat them with a paper towel until dry. Mix the seeds and spices together in a large, shallow plate. Rub the […]
Read More
