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Cabbage rolls stuffed with rolled oats and seaweed

This is a recipe inspired by the traditional Eastern European stuffed cabbage : sarmale or dolmas.

In the traditional recipe the cabbage leaves are stuffed with rice and ground meat. Instead of rice I’ve used rolled oats, and instead of meat, seaweed and mushrooms. I’ve also made some rolls with ground meat added to the mix, and they tasted pretty good too.

This dish takes a bit of hard work…I won’t claim it’s easy to make. But if you have the time and enjoy cooking,  it’s definitely worth.

Can be served hot, as well as cold.

As a side dish you can serve mashed potatoes, polenta, rice or simply fresh whole wheat bread which you can dip in the tasty  sauce!

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Ingredients:

(for about 4 people)

1 large onion

5-6 cloves garlic

one cup soaked seaweed

chopped fresh mushrooms of any kind

2 cups rolled oats

olive oil

sea salt

one large head of cabbage with large leaves that have no wholes

tomato sauce

paprika powder

optional: ground red meat

Directions:

Chop the onion and sautee it in olive oil. Add the chopped garlic. Add the mushrooms and the drained seaweed. If you’re not using meat, add the mushrooms and seaweed to the onion and cook for about 5 min. Add paprika powder.

Put everything into a bowl, add rolled oats and mix it all up until you get a thick dough. if you’re using meat, add the meat as well.

Set aside.

Take apart the cabbage leaves, wash them and place them carefully in a large pot of boiling water.

Boil them for a few minutes, 2-5 min, just enough for them to soften, but not become mushy. Take them out carefully and set them aside. Strain them, let them cool down, and even pat them dry with paper towel.

Chop the rest of the cabbage and place half of it on the bottom of a large and deep pot.

Fill the mushrooms with the oats mix. You can find videos online that show you how to stuff cabbage leaves. For example:

Place the stuffed cabbage leaves over the chopped cabbage. Layer them, and place the rest of the chopped cabbage on top. Pour tomato sauce on top, and cover with a lid.

Boil for about one hour on low heat.

Serve warm or cold, with some yogurt or sour cream on top.

For more flavour, mix the sour cream (or yogurt)

that goes on top with chopped and crushed garlic, sea salt, olive oil and dill.

 

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Vegan rye spelt olive oil cookies

This recipe is inspired by the Greek olive oil  cookies Koulourakia. The ingredients, flavors…may vary, bu the main ingredients stay the same: olive oil, brown sugar and the type of flour you prefer, ideally a healthy one such as whole wheat, rye, barley or spelt. It’s easy and quick to make, especially if you keep the ingredients simple. The cookies are wonderfully  crunchy, especially if you bake them thin.

Ingredients:

4 cups of flour (a mix of rye and spelt)

2 cups of olive oil

half cup orange and lemon juice mixed

one cup (or less) brown sugar

one spoon flax seeds

one spoon chia seeds (optional)

one teaspoon baking soda

one teaspoon cinnamon

one spoon grated ginger (optional)

one teaspoon grated lemon peel

one teaspoon vinegar

one pinch of salt

optional, for variations: sesame seeds, coconut,almonds, cardamom, brandy, spicy cayenne

 

Directions:

Mix the flours, salt, sugar, chia seeds, flax seeds, in a bowl. In a bowl, mix the baking soda with the vinegar, let it foam, and after that add it to the flour mix. Add the oil and the orange/lemon juice and mix well, then knead with your hands tot shape it into a ball. Add more oil or flour as needed, to make a dough that stick together and can be shaped well. You don’t want it crumbly, but too oily either.

Shape the dough into the desired form, you can shape it with your hands, balls, balls that you press flat, or cut it into various shapes with cookie cutters.

Arranged on a greased pan, and bake in the preheated oven at 170 degrees for about 20 min, or until golden brown. They will still be soft when taken out of the oven, but will harden as they cool down. Remove them  from the pan carefully while they are still warm, not hot, but not completely cooled down. When they are hot they break easily, and when they are completely cooled down, they tend to stick more to the pan.

You can make variations: add one cup of shredded coconut, or sesame seeds, or 2-3 spoons of brandy. Add vanilla or orange flavour, cocoa, almonds, cayenne, coffee. Be creative!

Here in the image you have: flat round cookies are cinnamon/ginger. The round ones – coconut, the long ones – sesame. DSCN0141.JPG

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Vegetarian burger with red beet root, millet and oatmeal.

I was looking up online for vegetarian or vegan burger recipes, and I found quite a few ideas. I decided to use the inspiration and make my own version.

 

DSCN0286I knew I would need some kind of grain, and I chose millet, which I boiled before hand and let it cool down. I knew I also needed a vegetable, and because I had red beetroot, I used that: one small red beet root, grated.

 

I sauteed some finely chopped onion in a pan, just until golden. I placed in a bowl the beet root, the onion, the boiled millet, and I added some oatflakes, ground flaxseeds, sesame seeds, salt, spices, and one beaten egg. Among spices:  pepper, sweet paprika, rosemary, parsely and dill. Oh yes, almost forgot, the finely chopped garlic.

I made burgers, placed them in a greased pan and baked them on medium heat for about 30 min. The truth is, I lost my patience, they weren’t cooking as fast as I hoped, so after 15 min I took some of them out and fried them on low heat, covered, both sides, and they were done in 10 min, and looked better than the ones made in the oven.

I served it on grain bread, with cheese, tomatoes, lettuce, and an avocado sauce.

For the avocado sauce I mashed an avocado with a bit of lemon, vinegar, olive oil and salt.

I tastes delicious, the perfect burger, honestly!

Ingredients for 8 burgers:

one small onion

2-3  garlic cloves

one spoon flax seeds – ground – optional

one spoon sesame seeds – optional

2 cups boiled millet

one cup rolled oats

one egg beaten

pinch of salt

one large beetroot grated or two small ones

spices: dill, parsley, rosemary, paprika

olive oil

For the avocado sauce:

one avocado

juice of one small lemon

one teaspoon apple cider vinegar

pinch of salt

one clove of garlic finely minced and crushed – optional

pepper – optional

one spoon of olive oil

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vegan orange-ginger-rum cake

Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light,dscn0232 and it’s absolutely delicious!

Preparation time: 10 min

Baking time: about 40 min

Level of difficulty: easy

Ingredients:

whole wheat self rising flour (about 4 cups)

oat flakes (one cup)

one cup or less brown sugar

flax seeds (half cup or less)

grated ginger

grated orange and lemon peel

fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)

cinnamon

unrefined olive oil

one spoon of rum

one cup oat milk optional

Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.

Let it cool down before you cut it, otherwise it will be sticky.

Since it’s vegan, you can’t have it with a glass of milk!

Enjoy!

 

 

 

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Healthy fruit popsicle

Really great for kids, easy to make health  alternative to popsicle or ice-cream.

Ingredients:

banana

dark chocolate

chopped walnuts or almond hazenlnuts, sunflower seeds, flax seeds

Directions:

Slice the bananas, thick slices. Chop whatever nuts you’re using, or even better grind them in a coffee grinder.

Put the banana slices on popsicle sticks.

Melt the chocolate and dip the banana slices in chocolate, immediately after that roll them in the mixed chopped nuts and place them on tin foil or baking parchment in the freezer.

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Kiwi popsicle:

use exactly the same ingredients but kiwi instead of bananas and follow the same steps. choose large kiwis preferably.

0202520_480x360 0202520_480x360 chocolate covered kiwis on plate - small size

Other fruit alternative:

if you can find really big strawberries you can do the same with strawberries. you can slice mango, or papaya. Or, choose your favorite fruit, such as strawberries, berries, watermelon…blend them, pour them into popsicle molds and freeze them.

You can also mix the fruit with yogurt. And if you don’t have posicle molds, use small plastic cups. If you don’t have popsicle sticks, make some sticks from some thin branches…just clean them well before using! That will actually look much nicer and original than the popsicle shape and posicle sticks!

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