'STEM TO ROOT'

Four conscious healthy recipes 

 

The thought behind this project is to bring a fresh mindset to the kitchen. We can optimise a whole lot with the food that we cook. Sometimes we throw away “treasures” that we can recycle into something else, most of the time because we simply do not know what to do with them. Cooking a vegan whole-food diet, consuming mostly organic products, go for food trends... can be quite expensive, so it’s great to be able to be creative and take the most advantage of the ingredients.

Here i post some ideas of how to reuse food, for the Electrolux Campaign "Stem to Root”, i hope you like them!

If you want to join the competition and win an Electrolux Expressionist Stick Mixer, you just have to create a recipe with the theme #Stem to Root (creating a nice recipe from food that normally we throw away) and tagg it, together with the description of your image, under the hashtags #Trendtotable #StemtoRoot. Looking forward to see your photos... Enjoy the process! The winner will be announced between the 25-30th April, stay tuned!


MORE THAN ROASTED ROOTS & GREEN STEM PESTO

(Serves 4)

Veggies:

  • 1 snip radishes (keep the leaves!)
  • 1 snip carrots (keep the stem!)
  • Olive oil
  • Sea salt & black pepper

Kale and carrot stem pesto:

  • 2  green kale leaves and part of the leaves from the carrots
  • ¾ cup walnuts (or any other similar nuts that you have)
  • 1 tbsp hemp seeds (optional)
  • ½ cup olive oil
  • 1 garlic clove
  • 2 tbsp lemon juice
  • Fresh basil leaves (or parsley, oregano…)
  • Sea salt

Garnish:

  • 1 cup quinoa (cooked)

You can use any other grain that you have in your pantry.

Why do we through away the leaves and stem from a lot of veggies? A lot of veggies leaves and stem are edible: beets, celery, squash, cauliflower, broccoli… they are tasty and contains lots of nutrients. You can make many things with them as dressings, pickles, eat them in salads, soups....Here i give you a small tip!

To make the roasted roots, preheat the oven to 200°C. Clean and brush the roots under cold water, keep the radishes leaves and cut half of the carrots stem (some of them we will use for the pesto). Place the carrots directly on a oven tray, drizzle olive oil and sprinkle some sea salt flakes and black pepper over them. Roast for 20 minutes then add the radishes (drizzle them with oil), and continue roasting for 10-15  minutes until all the veggies start to crisp.

To make the pesto, clean the carrot and kale leaves-stem under cold water. In a food processor, chop the nuts, and garlic. Place in a bowl. Now, place the green leaves and basil in the food processor and chop as well. Combine the nuts, with the greens, hemp seeds, the lemon juice, olive oil, sea salt and pepper. Serve the roasted veggies with a grain as quinoa, spread some spoons of pesto and enjoy!


MINI BEET PULP PATTIES

(12-14 patties)

Beet Patties:

  • 1 ½ cup chickpeas (cooked)
  • 1 cup beet pulp (from juice)
  • ½ leek
  • 2 tbsp tahini
  • 1 tbsp cumin powder
  • ½ garlic powder
  • ½ lemon juice
  • Sesame seeds
  • Sea salt
  • Olive oil to fry

Wraps:

  • Purple cabbage (any kind of cabbage or collard leaves will work)

Guacamole:

  • 3 avocados
  • ½ red onion (chopped thinly)
  • ½ lime
  • ½ tsp cumin powder
  • A pinch cayenne powder
  • Sea salt & black pepper

The idea behind this recipe is to use the pulp that we throw away when we make juice. Lately juicing had become a huge trend and we throw a big part of the vegetables and fruits to the trash. You can use the pulp to make patties, cookies, bread... For this recipe, I picked beets, (from beet juice) but you can make it with carrot pulp, the pulp from a green juice (kale, spinach, broccoli…)

To make the patties, place the cooked chickpeas in a food processor and smash them. Cut thinly the leek and sauté with some olive oil in a pan. In a big container add the chickpeas, the beet pulp, the leek, together with the tahini, cumin and garlic, combine. Now squeeze the lemon,a bit of olive oil and sprinkle salt flakes. Mix by using your hands until all the ingredients stick together creating a burgundy dough. Make some mini patties with your hands. Place in the fridge for 10-15 minutes before frying. Heat olive oil in a pan and fry the patties each side. Place the patties in some kitchen paper when ready to remove the extra oil.

To make the guacamole, in a big bowl add the avocados, onion, lime juice, salt and the spices. Mix with a hand mixer until smooth. 

To make the wraps, cut some cabbage leaves place in a strainer and clean under cold water. Place a couple of mini patties and some spoons of guacamole. You can also add some grated carrot, chopped nuts or seeds, onion rings, slices of cucumber… Think what you have in the fridge and that can be used!


ALMOND PULP WAFFLES & BROCCOLI STEM SALAD

(7-8 waffles)

Waffles:

  • 1 ½ cup almond milk
  • ½ cup almond pulp (from the milk)
  • ½  cup broccoli floretts (grated) 
  • 1 cup rolled oats
  • 1 cup brown rice flour
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp psyllium husk
  • 2 tbsp dried oregano
  • 2 tsp baking powder
  • 2 tbsp virgin coconut oil (melted)
  • A pinch sea salt
  • Coconut oil for making the waffles

Broccoli Stem Salad:

Broccoli stem (fromt the broccoli that we use to the waffles)
Grass leek
2 tbsp lemon juice
½  tsp chili flakes
Olive oil
Sea salt & black pepper
*I think to make your own nut milk is healthier and cheaper than the store-bought kind. It’s free from sugars, added flavours or any other "extra ingredients"... With half a cup of soaked almonds and one litre of fresh water you get a whole bottle of homemade milk, delicious! The pulp that you get after filtering it you can use it to make so many good things: raw desserts, granola, add it to bread, muffins...

These waffles are delicious with or without the broccoli, it is a base recipe for vegan waffles or even for pancakes.

If you use the broccoli, keep the stem and make a salad out of it or add it to a soup, veggie pot...

To make the waffles, oil the waffle iron and heat. In a big bowl, add all the ingredients for the waffles and mix briefly with a hand mixer. Let the mix sit for 5 minutes on the counter. Pour the waffle dough into the iron (when it is quite hot), and cook for 5-10 minutes (depending your equipment). Remove from the waffle machine and place them in a warm oven until all of them are ready to serve.

You can eat them with some seed spread, fresh sprouts, tomatoes, cucumber, avocado...

To make the salad, clean and slice the broccoli stem quite thinly. Chop the grass leek. Place in a bowl. Drizzle the olive oil and lemon juice, sprinkle salt, pepper and chili flakes. Combine.


GREEN WHOLE POTATO SALAD WITH PARSLEY BREAD CRUMBS

(Serves 4)

Salad:

  • 500-600g small fresh potatoes (unpeeled)
  • 1 snip asparagus
  • 1 snip radishes
  • 3 tbsp capers
  • Fresh parsley
  • Garlic, fresh or dried 
  • Olive oil
  • Sea salt & black pepper


Dressing:

  • 1 small red onion/ shallot
  • Fresh grass leek
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave syrup or honey (optional)
  • Olive oil
  • Sea salt & black pepper


Parsley Bread Crumbs:

  • Stale bread (rye, dinkel, quinoa bread…)
  • Parsley (you can use any kind of herbs, basil, oregano…)
  • Olive oil 

If we would think outside the box.... We normally peel the roots, but... do you know that potato skin contains iron and potassium? Old bread that has gone stale can be used as croutons in this recipe (Stale bread can also be used to make puddings, croutons, french toasts.) And what about the herbs that they don’t look that fresh any more? When this happens, chop and freeze them with olive oil (by using an ice cube tray) they are the perfect touch to sauces, dressings, soups...

To make the potato salad, preheat the oven to 200°C. Clean the potatoes. Place the potatoes on a oven tray covered with oven paper. Add olive oil, sea salt, pepper and garlic.

Roast for 30 minutes. Remove the tray from the oven and smash the potatoes with a fork, place again in the oven for 5-10 more minutes. Sauté the asparagus in a hot pan with oil, salt and pepper. Clean and slice the radishes.

To make the dressing, cut thinly the onions and leek. In a bowl add oil, vinegar and agave, combine. Now mix with the onions and leeks. Salt & pepper.

*To make herb cubes, chop the parsley and mix it with olive oil, pour it into an ice cube tray. Let them freeze. (This part of the recipe needs to be made in advance)

To make the bread crumbs, cut the bread in small pieces. Heat a pan and add a couple of parsley ice cubes, fry the bread for a couple of minutes. Place the crumbs on a plate with some kitchen paper to remove the remaining oil.

Prepare the salad by adding some asparagus, potatoes, radishes, capers and fresh parsley on a big tray. Add some spoons of dressing and bread crumbs on the top.