Lemon, Polenta, and Ricotta Cake Instructions

### Thrilling Life Changes and a Tasty Cake Recipe

As we step into a new phase of our lives, we are eager to share some important updates with you. We are delighted to inform you that we are relocating to Denmark! This move is inspired by Luise’s pursuit of her lifelong ambition of becoming a midwife, as she enrolls in a midwifery program situated in Copenhagen. Our family will be settling into a charming house just outside the city, embarking on a new adventure after 12 incredible years in Sweden.

The matter of where to establish our home has always been a point of discussion in our dual-nationality household. We have been nurturing our children in a bilingual atmosphere, using a blend of Swedish and Danish. Now, as we gear up for this transition, we are filled with enthusiasm, nervousness, and gratitude concerning the changes ahead, particularly for our children. They are excited about moving into a house with a trampoline and being nearer to their grandmother, but they also need to adjust to a new school and setting.

If you have insights on moving to a different country with children, we would greatly value any tips or advice you could share.

### Continuing Our Collaboration with Green Kitchen Stories

Even with the impending move, we will persist in our work with Green Kitchen Stories (GKS). Luise will be concentrating on her studies, but we have numerous exciting projects in the pipeline. We are currently creating a new line of tattoos and expanding our production company, Green Kitchen Studios. Additionally, we are collaborating on a new book expected to be released next Spring, although we are keeping the title a secret for now.

Last year, we introduced our vegan supplement line in partnership with Puori, and we are excited to further develop these products. Our protein powder was previously out of stock but is now back available. To celebrate, we are providing a 20% discount code throughout May. You can place orders through [this link](https://puori.eu/pages/vegan-launch) and apply the code GKS_MAY21 to receive the discount. One of my favorite offerings is the [B12 Berry Booster](https://puori.eu/products/b12-berry-booster-20-sticks), and now is an excellent time to sample it if you haven’t yet.

### The Cake Recipe

Now, let’s dive into the highlight—the cake! This scrumptious delight is inspired by a polenta cake from our book, [Green Kitchen Travels](https://www.amazon.co.uk/Green-Kitchen-Travels-vegetarian-adventures/dp/1742707688). We have made some modifications to boost its moisture and turned it into an upside-down cake topped with exquisite lemon slices and a rich lemon honey syrup.

This cake is an ideal combination of an Italian cheesecake and a tender crumb cake, showcasing the distinctive flavors and textures of polenta and poppy seeds. Surprisingly moist yet airy, it is naturally gluten-free and sweetened entirely with honey, giving it delightful floral undertones. The incorporation of ricotta cheese elevates the flavor, making it even more delectable after a day in the refrigerator.

To celebrate the cake and our forthcoming move, we recorded a new YouTube video, offering a visual guide to the recipe and our journey. We hope it simplifies the process and inspires you to try this delicious cake.

We look forward to sharing more updates and tasty recipes with you as we navigate this thrilling new chapter in our lives!

Vegan Caesar Salad featuring Oyster Mushrooms

### Vegan Caesar Salad with Sear-Cooked Mushrooms

As summer draws to a close, it’s an ideal moment to delve into fresh and creative recipes that infuse your meals with vibrant flavors. One such dish is a vegan reinterpretation of the traditional Caesar salad, highlighting the preparation of mushrooms that delivers a pleasing crunch and rich flavor. This article will direct you through crafting this distinctive dish, which marries the savory character of mushrooms with a creamy, plant-based dressing.

#### The Mushroom Technique

The centerpiece of this recipe is the mushrooms, which are cooked using a distinctive method that results in a crispy surface while keeping a moist center. This approach involves pressing the mushrooms between two pans over medium-high heat. This technique, attributed to chef Derek Sarno, permits the mushrooms to expel their moisture and develop a stunning texture akin to chicken.

To accomplish this, adhere to these steps:
1. **Select Your Mushrooms**: Opt for a mix of mushrooms, such as portobello or cremini, for their hearty flavor and substantial texture.
2. **Press and Sear**: Heat two pans on the stove. Set the mushrooms in one pan and apply pressure with the second pan. Cook until they achieve a golden brown, crispy exterior.
3. **Marinate**: After searing, allow the mushrooms to soak in a marinade of your choice. A straightforward mixture of olive oil, garlic, and herbs works beautifully, enhancing their flavor profile.

#### Vegan Caesar Dressing

The dressing plays a vital role in any Caesar salad, and this vegan option is both easy and delectable. It substitutes traditional ingredients with plant-based alternatives:
– **Vegan Mayo**: Serves as the creamy foundation of the dressing.
– **Vinegar**: A dash of your favorite vinegar contributes acidity and liveliness.
– **Capers**: These deliver a salty, tangy flavor that replaces the anchovies typically included in Caesar dressing.

To create the dressing:
1. In a bowl, mix vegan mayo, a drizzle of vinegar, and minced capers.
2. Whisk until well combined and adjust the seasoning as needed.

#### Assembling the Salad

After cooking the mushrooms and preparing the dressing, it’s time to put your salad together:
1. **Prepare the Greens**: Use fresh romaine lettuce, torn into manageable pieces.
2. **Combine**: Toss the lettuce with the dressing until evenly coated.
3. **Add Mushrooms**: Crown the salad with the seared mushrooms, allowing their flavor to shine.

#### Serving Suggestions

This vegan Caesar salad makes for a refreshing lunch or dinner option. For an additional protein boost, consider adding warm chickpeas in lieu of traditional croutons. They not only raise the nutritional profile but also introduce a gratifying texture to the dish.

#### Conclusion

This vegan version of Caesar salad, featuring skillfully seared mushrooms, offers a delightful way to relish a classic dish while adhering to plant-based ideals. The blend of crunchy, flavorful mushrooms and a creamy dressing produces a satisfying meal that is bound to impress. Whether you are a seasoned vegan or simply aiming to incorporate more plant-based options into your diet, this recipe is essential. Enjoy your culinary journey and share your results with us!

Sweet Potato Shakshuka: A Healthy Variation on the Traditional Recipe

### Crispy Sweet Potato and Egg Bake with Sriracha Butter

This exquisite recipe, taken from “Ottolenghi Test Kitchen: Shelf Love” by Noor Murad and Yotam Ottolenghi, blends the comforting essence of sweet potatoes with the indulgence of eggs and a fiery element from sriracha butter. Ideal for brunch or a snug dinner, this dish is both fulfilling and simple to make.

#### Ingredients:
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha
– Onion
– Lemon juice
– Fresh coriander
– Salt and pepper

#### Instructions:

1. **Prepare the Sweet Potatoes**:
Preheat your oven to 200°C (400°F fan). Poke the sweet potatoes with a fork approximately 8–10 times and place them on a parchment-lined baking sheet. Bake for 45–50 minutes until they are fully cooked and tender. Once finished, allow them to cool and reduce the oven temperature to 180°C (375°F).

2. **Pickle the Onion**:
In a small bowl, combine the chopped onion, 1 tablespoon of lemon juice, and a pinch of salt. Allow this mixture to sit and pickle while you work on the rest of the recipe.

3. **Prepare the Potato Skins**:
After the sweet potatoes have cooled, remove the skins and tear them into approximately 4 cm pieces. Place the potato flesh in a large bowl and set aside. Toss the skins with 1 tablespoon of oil, 1/4 teaspoon of salt, and a generous grind of pepper. Return them to the baking sheet and bake for an additional 8 minutes until they are nicely colored and starting to crisp. Set aside to cool further.

4. **Mash the Potato Flesh**:
Use a fork to mash the sweet potato flesh until smooth. Incorporate the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper. Mix until well blended.

5. **Cook the Potato Mixture**:
Heat 1 tablespoon of oil in a large frying pan with a lid over medium-high heat. Spoon the mashed potato mixture into the pan, spreading it evenly. Cook for about 7 minutes until the bottom starts to color. Lower the heat to medium and create eight wells in the potato mixture. Crack an egg into each well, lightly sprinkle with salt and pepper, cover with the lid, and cook for 4–5 minutes, occasionally rotating the pan, until the egg whites are set but the yolks stay runny.

6. **Prepare the Sriracha Butter**:
In a small saucepan over medium heat, mix the butter and sriracha. Cook until the butter melts, whisking constantly to emulsify. Remove from heat before it starts to bubble to avoid splitting.

7. **Serve**:
Once the eggs are cooked, drizzle the sriracha butter over the eggs. Garnish with a generous portion of crispy potato skins, half of the pickled onion, and all of the fresh coriander leaves. Serve immediately, alongside the remaining potato skins and pickled onion.

This dish not only highlights the adaptability of sweet potatoes but also transforms a basic egg bake into a delicious and visually stunning meal. Savor the mix of textures and flavors that make this recipe exceptional!

Double Chocolate and Buckwheat Cookies Recipe from Aran

### Vegan Chocolate Fennel Cookies

These vegan chocolate fennel cookies bring a charming twist to a traditional recipe, originally developed by Aran Goyoaga. By replacing eggs with aquafaba and butter with coconut oil, this variation preserves the intense flavors while accommodating a plant-based lifestyle. Here’s how to make them.

#### Ingredients

– 7 ounces (200 g) dark chocolate (dairy-free)
– 6 tablespoons aquafaba (whipped)
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1/2 cup almond butter
– 1/4 cup coconut oil
– 1 cup buckwheat flour
– 1/4 cup cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 ounce (25 g) dark chocolate (dairy-free), for topping
– 1 teaspoon crushed fennel seeds

#### Instructions

1. **Preheat the Oven**: Preheat your oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper.

2. **Prepare Fennel Seeds**: Grind the fennel seeds into a fine powder using a mortar and pestle or a clean coffee grinder.

3. **Melt Chocolate Mixture**: In a medium saucepan, fill it a quarter full with water and bring to a simmer over medium-high heat. In a large heatproof bowl, mix the crushed fennel, 7 ounces of dark chocolate, coconut oil, and almond butter. Set the bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat and allow the residual warmth to finish melting the chocolate.

4. **Mix Aquafaba and Sugar**: In a stand mixer with a whisk attachment, blend the whipped aquafaba, brown sugar, and vanilla extract. Beat at high speed until the mixture is light and thick, approximately 5 minutes. Then, add the melted chocolate mixture and beat on medium speed until thickened, about 1 minute.

5. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this mixture into the wet batter using a spatula.

6. **Shape Cookies**: Drop 1½-tablespoon mounds of dough onto each prepared baking sheet, ensuring about 2 inches of space between them. Press small pieces of the remaining 1 ounce of chocolate into the top of each cookie.

7. **Bake**: Bake in the preheated oven for 8 to 9 minutes. The edges should be crisp while the centers stay soft. Be careful not to overbake; the cookies may look slightly underdone but will set as they cool.

8. **Cool and Store**: Let the cookies cool on the baking sheet for about 10 minutes, or until they can be lifted without breaking apart. Store in an airtight container for up to 3 days.

These vegan chocolate fennel cookies deliver a distinctive flavor combination, merging the sweetness of chocolate with the fragrant notes of fennel. Ideal for any occasion, they are guaranteed to impress both vegans and non-vegans alike. Enjoy your baking!

Saffron and Millet Salad for Winter Celebrations

### Roasted Root Vegetable and Millet Salad with Pomegranate

This colorful and healthful vegan recipe merges the robust tastes of roasted root vegetables with the crunchy texture of millet, highlighted by fresh herbs and pomegranate seeds for an exciting flavor explosion. Ideal as a main course or a side, this dish is not only aesthetically pleasing but also rich in vitamins and minerals.

#### Ingredients:
– Varied root vegetables (like carrots, parsnips, and sweet potatoes)
– Olive oil
– Ground cinnamon
– Salt
– Pecan nuts
– Millet
– Water
– Vegetable stock
– Saffron
– Pink Castel Franco lettuce
– Fresh dill
– Fresh mint
– Pomegranate seeds

#### Instructions:

1. **Preheat the Oven**: Start by warming your oven to 400°F (200°C). This will ensure your root vegetables roast uniformly and achieve a lovely golden hue.

2. **Prepare the Root Vegetables**: Wash and peel your selected root vegetables, cutting them into chunks. This step facilitates even cooking and caramelization.

3. **Season and Roast**: Arrange the vegetable chunks on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with ground cinnamon and salt, and toss to coat. Roast in the preheated oven for 15 to 20 minutes, or until the vegetables are tender, golden, and the edges show a hint of crispness.

4. **Add Pecans**: In the final moments of roasting, introduce the pecan nuts to the tray. This will allow them to toast up and deepen in flavor, contributing a pleasing crunch to the dish.

5. **Cook the Millet**: As the vegetables roast, prepare the millet. In a pot, mix millet, water, vegetable stock, and saffron. Bring this to a boil, then lower the heat and let it simmer for 8 minutes. After this, turn off the heat, cover the pot, and let it sit for around 10 minutes to allow the millet to absorb the liquid and become fluffy.

6. **Assemble the Salad**: When the millet is ready, place it on a serving dish and let it cool slightly. Take the roasted root vegetables out of the oven and allow them to cool for a few moments.

7. **Prepare the Dressing**: In a small bowl, mix your chosen dressing ingredients (like olive oil, lemon juice, and herbs) and drizzle it over the roasted vegetables, making sure they are well coated.

8. **Combine Ingredients**: Halve the pink Castel Franco lettuce and gently incorporate it into the millet. Following this, add the roasted vegetables and the toasted pecans.

9. **Garnish**: Sprinkle the chopped dill and mint over the salad, then top with a generous amount of pomegranate seeds for added color and sweetness.

10. **Serve**: This dish can be enjoyed warm or at room temperature. For an additional flair, consider crumbling feta cheese on top for those who prefer a non-vegan option.

Savor this delicious and wholesome roasted root vegetable and millet salad as a fulfilling meal or a vibrant side dish at your next event!

Soba Salad Highlighting Miso and Ginger-Infused Eggplant and Broccoli

### Tasty Soba Noodle Stir-Fry with Eggplant

This savory soba noodle stir-fry is an enchanting dish that merges the distinct flavor of eggplant with fresh veggies and a tasty marinade. Ideal for a swift weeknight meal or a fulfilling lunch, this recipe is not just tasty but also flexible for different dietary needs.

#### Ingredients:
– Eggplant, chopped
– Soba noodles (ensure gluten-free options are available)
– Broccoli, sliced into thin stalks
– Green onion, roughly chopped
– Garlic, minced (half a clove)
– Chili, sliced (half for cooking, the rest for garnish)
– Spinach
– Sesame seeds
– Fresh cilantro
– Cooking oil
– Miso paste (for the marinade)
– Optional: Rice vinegar or lemon juice (to enhance acidity)

#### Recipe Notes:
– **Substitutions**: If eggplant isn’t your preference, you might opt for mushrooms or tofu as replacements.
– **Soba Noodles**: Composed of buckwheat, these noodles are generally gluten-free. However, always verify the label since certain brands may blend wheat with buckwheat.
– **Marinade**: The marinade in this dish lacks acidic components, but you’re welcome to add a dash of rice vinegar or lemon juice if you wish.

#### Instructions:

1. **Prepare the Eggplant**: Heat a well-greased pan over medium heat. Introduce the chopped eggplant with a sprinkle of salt. Cook for about 6-8 minutes, stirring occasionally to avoid sticking, until the eggplant reduces in size and gains color. Add more oil if needed.

2. **Make the Marinade**: In a small bowl, mix the miso paste with the additional marinade components. It might be tough to dissolve the miso, so use the back of a teaspoon to crush it, then whisk until it achieves a smooth consistency.

3. **Cook the Soba Noodles**: Adhere to the package directions for cooking the soba noodles. After cooking, rinse them under cool water to eliminate extra starch, which helps prevent stickiness.

4. **Prepare Vegetables**: Slice the broccoli into thin stalks and roughly chop the green onion.

5. **Char the Broccoli**: After the eggplant has cooked, move it to a bowl. In the same pan, add the broccoli, green onions, half a clove of garlic, and half of the chili. Char the broccoli for 1-2 minutes on each side.

6. **Combine Ingredients**: Place the cooked eggplant back into the pan and pour in half of the marinade. Stir everything together.

7. **Add Noodles and Spinach**: Mix in the soba noodles (beginning with 2/3 of the noodles for a higher filling-to-noodle ratio) and a handful of spinach. Remove from heat and toss everything well.

8. **Serve**: Dish the stir-fry into two bowls. Garnish with sesame seeds, fresh cilantro, the remaining chili, and a drizzle of the leftover marinade.

#### Enjoy!
This soba noodle stir-fry is not just a treat for the eyes but also a wholesome and gratifying meal that can be tailored to your liking. Relish the vibrant tastes and textures in each bite!

Sweet Potato, Eggplant, and Tahini Salad Instructions

### Quinoa Salad with Roasted Vegetables and Tahini Dressing

This colorful and wholesome quinoa salad featuring roasted vegetables serves as an ideal dish for any event, blending the robust flavors of eggplants and sweet potatoes with a tangy tahini dressing. Loaded with protein, fiber, and an array of vitamins, this salad is not just tasty but also extremely nutritious.

#### Ingredients

– **For the Roasted Vegetables:**
– 1 eggplant, chopped
– 1 sweet potato, chopped
– Olive oil
– Salt

– **For the Marinade:**
– Olive oil
– Apple cider vinegar
– Ground paprika
– Ground cumin
– Ground coriander
– Chili powder
– Salt

– **For the Tahini Dressing:**
– Tahini
– Olive oil
– Maple syrup
– Lemon juice

– **For the Salad:**
– Cooked quinoa
– Romaine lettuce, roughly chopped
– Cucumber, roughly chopped
– Fresh parsley, for garnish
– Pomegranate seeds, for garnish
– Toasted almond slivers, for garnish

#### Instructions

1. **Roast the Vegetables:**
Preheat your oven to 200°C (around 400°F). Chop the eggplant and sweet potato into small pieces. Arrange them on a baking sheet, drizzle with olive oil, and season with salt. Roast in the oven for about 30 minutes, or until they become tender and slightly caramelized.

2. **Prepare the Marinade:**
While the vegetables are roasting, make the marinade. In a container, mix olive oil, apple cider vinegar, ground paprika, cumin, coriander, chili powder, and a generous pinch of salt. Close the lid tightly and shake well until all the ingredients are fully combined.

3. **Combine the Roasted Vegetables and Marinade:**
After the vegetables have finished roasting, take them out of the oven and allow them to cool for a bit. Drizzle the marinade over the warm vegetables, toss to coat uniformly, and let them cool down further.

4. **Make the Tahini Dressing:**
In a large mixing bowl, combine tahini, olive oil, maple syrup, and lemon juice until it becomes smooth and creamy. If needed, adjust the thickness by adding a bit of water.

5. **Assemble the Salad:**
Incorporate the cooked quinoa into the bowl with the tahini dressing. Add the chopped romaine and cucumber, and toss everything together until well mixed.

6. **Plate the Salad:**
Begin by placing the quinoa mixture on a plate. Layer the roasted vegetables on top. Finally, garnish with fresh parsley, pomegranate seeds, and toasted almond slivers for extra texture and flavor.

#### Enjoy!

This quinoa salad with roasted vegetables is not only aesthetically pleasing but also a wonderful combination of textures and tastes. The creamy tahini dressing enhances the roasted vegetables perfectly, creating a satisfying meal on its own or an excellent side dish. Relish this nutritious and flavorful salad as part of your meal prep or as a refreshing dish for gatherings!