Tag: vegan

WINE-CHERRY VEGAN CAKE // Sita & Nena

WINE-CHERRY VEGAN CAKE // Sita & Nena

OKAKE, one of our delicious plant-based creations💚 by taking a traditional recipe: red wine chocolate cake with cherries plus adding something new: baking it vegan. Grandma Sita and grandchild Nena intergenerational cuisine, possibly one of the best gastro-fusion, always tasty cooked from the scratch with…

Summer season (April – October) // Spinach (Spinat)

Summer season (April – October) // Spinach (Spinat)

📷 by @rongtulyarts  // The comics and cartoon character Popeye the Sailor Man is known for his love for spinach which is his secret to big muscles and a strong body. Is this just a myth or can spinach really make us strong??  Spinach (Spinacia oleracea) is…

PISTO WITH QUINOA // Sita & Nena

PISTO WITH QUINOA // Sita & Nena

PISTO WITH QUINOA, one of our delicious plant-based creations💚 by cooking a traditional recipe: pisto (Spanish ratatouille) with seasonal veggies plus adding something new: quinoa. Grandma Sita and grandchild Nena intergenerational cuisine, possibly one of the best gastro-fusion, always tasty cooked from the scratch with love. Simply irresistible! 


  • INGREDIENTS: Plant-based recipe💚

I. PISTO 
2 medium size courgettes / zucchinis (approx. 300g)
2 green peppers (approx. 150g)
2 red peppers (approx. 150g)
2 big onions (approx. 300g) 
A can of chopped tomatoes in tomato juice (aprox. 500g) or natural ripe tomatoes (approx. 1 kg)
A pinch of sugar 
Extra virgin olive oil or olive oil, to taste (approx.100ml)
Salt, to taste
Black pepper, to taste
Our note: The basic ingredients are always tomatoes and peppers. We usually add onions, courgettes and/or aubergines.
II. QUINOA
1 cup of quinoa
Water, to boil
Salt 

  • METHOD 

  I. PISTO
1. Wash the vegetables well. Chop the courgettes, onions and green/red peppers into cubes.
2. Heat olive oil in a big saucepan. Sauté and stir the chopped onion for several minutes. Add the chopped peppers. Cook over a low heat.
3. Add the courgettes and stir, until the vegetables are soft
4. Add a can of chopped tomatoes in tomato juice and a pinch of sugar.
5. Stir it occasionally over a low heat for a few minutes. Add salt and black pepper, to taste.
6. Remove from heat and let it cool.
II. QUINOA
7. Wash well the quinoa under the tap.
8. Boil a pot of salted water. Wait until the water begin to boil and add the quinoa.
9. Leave it to simmer until the quinoa is well done. The quinoa will take about 10-15 minutes or so in being tender. Try it before removing it.
10. Stir it well and let cool it.
III. PISTO WITH QUINOA
11. Pour the pisto and quinoa into a big bowl. Mix everything slowly with a wooden spoon.
12. It is usually served warm with bread as a tapa or to accompany a dish or as a dish accompanied with a fried egg / fried tofu. 


  • DID YOU KNOW…
    • The origins of wine predate Pisto (also known as Manchego pisto) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It is often served with bread, a fried egg on top or with pieces of cured ham. | wikipedia.org
    • Quinoa (from Quechua kinwa or kinuwa) is an annual seed-producing flowering plant (Chenopodium quinoa) grown as a grain crop. It is a pseudocereal, not a grass, unlike wheat and rice. It is botanically related to spinach. Quinoa seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. It is gluten-free. Quinoa originated in the Andean region of northwestern South America. It was first used to feed livestock 5.2-7 thousand years ago, and for human consumption 3-4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia. | wikipedia.org
    • RECIPE: “Nutrient Dense Spicy Quinoa Recipe”. Recipe by Jen Miller from Jen Reviews.
    • ARTICLE: “35 Quick and Healthy Breakfast Ideas for Busy People (Most Take Less Than 5 Minutes to Prepare)”. Words by Helen Sanders from Health Ambition.

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Summer season (June & July) // Strawberry (Jordbær)

Summer season (June & July) // Strawberry (Jordbær)

Grandma Sita is in love with Danish Jordbær which are known for their bright red color, chilhood memory evoking smell, juicy texture and sweeeeetness 😍  But why is it called STRAW-berry and is it even a berry?? Let’s get to know this seasonal food from…

BANANA VEGAN CAKE // Sita & Nena

BANANA VEGAN CAKE // Sita & Nena

OKAKE, one of our delicious plant-based creations💚 by cooking a traditional recipe: banana vanilla cake plus adding something new: baking it vegan. Grandma Sita and grandchild Nena intergenerational cuisine, always tasty cooked from the scratch with love. Simply irresistible!   INGREDIENTS: Plant-based recipe💚 Our note:…

FRIED POTATOES WITH VEGGIES // Sita & Nena

FRIED POTATOES WITH VEGGIES // Sita & Nena

CUPTAPA, one of our delicious plant-based creations💚 by cooking a traditional recipe: fried potatoes with seasonal veggies plus adding something new: serve into silicone wrappers to make a cuptapa 😉 Grandma Sita and grandchild Nena intergenerational cuisine, possibly one of the best gastro-fusion, always tasty cooked from the scratch with love. Simply irresistible!  


  • INGREDIENTS: Plant-based recipe💚

2 large potatoes
1 courgette (medium size)
Half white onion, to taste
1 bell pepper
Our note: Red, yellow or green bell pepper works well.
Olive oil (approx. 100ml), to fry
Salt and ground black pepper, to taste
A teaspoon of homemade aioli sauce or egg-free garlic mayonnaise (optional)

  • METHOD 

1. Wash all the vegetables well.
2. Peel and cut the potatoes into thin slices.
3. Peel and chop the onion.
4. Cut the courgette into thin slices.
5. Cut the pepper into cubes.
6. Mix the cut veggies (potatoes, courgette, onion and  bell peppers) in a bowl and add a bit of salt, to taste.
7. Heat olive oil in a big saucepan. Sauté and stir the veggies for several minutes.
8. Cook over a low heat, until the vegetables are soft (it means well done).
9. Remove with a skimmer and put in a strainer.
10. Pour the fried veggies into a bowl, mix gently with a spoon. Add salt and black pepper, to taste. 
11. Cover the bowl with aluminium foil. It should be served warm.
CUPTAPA: Fill the silicone wrappers (cupcake size) with fried veggies, sprinkle ground black pepper. Add on top a teaspoon of Aioli sauce or garlic mayonnaise (optional).


  • DID YOU KNOW…
    • The English word potato comes from Spanish patata (the name used in Spain). The Royal Spanish Academy says the Spanish word is a hybrid of the Taíno batata (‘sweet potato’) and the Quechua papa (‘potato’). The word “potato” may refer either to the plant itself or to the edible tuber. | wikipedia.org

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👉🏼  Call to action: SUMIT YOUR FAMILY RECIPE 🙌 


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PAELLA-INSPIRED VEGGIE RICE // SITA & NENA

PAELLA-INSPIRED VEGGIE RICE // SITA & NENA

CUPTAPA, one of our delicious plant-based creations💚 by cooking a traditional recipe: paella-inspired veggie rice plus adding something new: serve into silicone wrappers to make a cuptapa 😉 The silicone wrappers (cupcake size) are the perfect unit for a tapa. Grandma Sita and grandchild Nena…

COFFEE VEGAN CAKE // Sita & Nena

COFFEE VEGAN CAKE // Sita & Nena

OKAKE, one of our delicious plant-based creations💚 by taking a traditional recipe: coffee walnut cake plus adding something new: baking it vegan. Grandma Sita and grandchild Nena intergenerational cuisine, possibly one of the best gastro-fusion, always tasty cooked from the scratch with love. Simply irresistible!…

Spring season (April & May) // Rhubarb (Rabarber)

Spring season (April & May) // Rhubarb (Rabarber)


📷 by @rongtulyarts // Grandma Sita is in love with Rhubarb (Rabarber in Danish) which is renowned for its sour taste and thick, pink/red/greenish stalks 😍  The consistency is simmilar to celery stalks, but is it a fruit or a veggie?? Let’s get to know this seasonal food from Denmark!


Rhubarb is a vegetable derived from cultivated plants in the genus Rheum in the family Polygonaceae. // Source: Wikipedia


  • NUTRITION

Rhubarb has a low calorie content. However, it is a very good source of vitamin K1 and like other fruits and vegetables, it’s also high in fiber, providing similar amounts as oranges, apples, or celery.


  • CULTIVATION

Rhubarb requires cold winters to grow. As a result, it’s mainly found in mountainous and temperate regions around the world, especially in Northeast Asia. It’s also a common garden plant in North America and Northern Europe, like Denmark.

  • LOCAL PRODUCERS 💚

From April onwards one can find fresh, Danish grown rhubarb in most farmers- and supermarkets 🙂 

 


  • USES

Due to its sour taste, it’s rarely eaten raw. Instead, it’s normally cooked — either sweetened with sugar or used as an ingredient.

It wasn’t until the 18th century, when sugar became cheap and readily available, that rhubarb became a popular food. Before that, it was mainly used medicinally. In fact, its dried roots have been utilized in traditional Chinese medicine for thousands of years.

Only the stalks are eaten, commonly it is stewed with sugar for jams or used in pies and desserts, but it can also be put into savoury dishes or pickled. Rhubarb can also be dehydrated and infused with fruit juice.

The most popular accompanying spice to use is ginger, although cinnamon and nutmeg are also popular additions. // Source: Wikipedia & Healthline


  • TRADITIONAL RECIPES:

👉🏼Rhubarb recipes by Frøken Jensen! 


  • FUN FACT

There is a Danish song about Rhubarb and a Ladybird called Mariehønen Evigglad 

Mariehønen Evigglad
gik tur på et rabarberblad
og mødte Søren Snegl, der lå
og sov med sneglehuset på.

Da blev det regn og tordenvejr,
og Evigglad fik våde tæ’r,
så derfor slog hun bankeslag
på sneglehusets lille tag.

Og sneglen råbte højt: Kom ind
i læ for torden, regn og vind,
her er lidt snævert, som du ser,
men der er lunt og tørvejr her.

Så sad de begge to og lo
i Sørens lille sneglebo,
og hvis jeg ikke tager fejl,
blev Evigglad til Madam Snegl.

Og unger fik de mange a’
det kan man se en forårsda’
de flyver højt mod himlen blå
med sneglehus og prikker på.

Forfatter: Halfdan Rasmussen – Komponist: Henning Hansen.


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GARLIC MUSHROOMS // sita & nena

GARLIC MUSHROOMS // sita & nena

CUPTAPA, one of our delicious plant-based creations💚 by cooking a traditional recipe: champinones al ajillo (garlic mushrooms) plus adding something new: serve into silicone wrappers to make a cuptapa 😉 Grandma Sita and grandchild Nena intergenerational cuisine, possibly one of the best gastro-fusion, always tasty…