July 2, 2012

Kicking off Amanda’s last day in Norway with banana date shake and oatmeal pancakes with Norwegian strawberry, nectarine and fresh ginger compote.

Banana date shake

3 fresh bananas

2 frozen bananas

4 dates

1 teaspoon flaxseed oil

1/2 cup almond milk


1.  Puree the bananas.  Add dates, oil and almond milk.  Puree until smooth.

Oatmeal pancakes

1 cup whole wheat flour

1/4 cup oatmeal

2 tsp. baking powder

1/4 tsp. cloves, ground

1 tsp. cinnamon, ground

1 tsp. cane sugar

1 1/4 cup soymilk

2 tsp. sunflower oil

1/4 tsp. baking soda

1 tsp. white vinegar

coconut oil, for frying


1.  Combine flour, oatmeal, sugar, spices, and baking powder in a bowl.

2. Add soymilk, oil, baking soda and vinegar.

3.  Heat a frying pan over medium heat.  Melt coconut oil and dollop about 2 tablespoons of batter out for each pancake.  Flip when the edges look dry and bubbles have formed.

4.  Keep warm in a low oven or serve immediately.

Norwegian Strawberry and Nectarine compote

2 Nectarines

1/2 pint strawberries, preferably Norwegian!

1 inch ginger, finely minced


1. Combine ingredients in a small saucepan.  Melt until a sauce-y consistency is reached and serve over pancakes.

Last dinner in Norway for Amanda!  Inspired by Vegan Yum Yum’s Caramelized Leek and Spaghetti Squash Polenta with White Sauce, and Miniature Napoleons with Eggplant Cream.  We added a side salad for extra yummy goodness.

Yummy Goodness Salad

1 head romaine, shredded

6 tablespoons tahini

1 lemon, juiced

1 tablespoon soy sauce

1/4 teaspoon black pepper

2 cloves minced garlic

4 tablespoons water


1. Combine tahini, lemon juice, soy sauce, black pepper, garlic and water.  Blend until smooth.  Add more water, if necessary, for a thick dressing.

2.  Toss with romaine lettuce (or any lettuce) and serve!

Caramelized Leek and Shallot Polenta with White Sauce

1 leek, coarsely chopped

1 shallot, sliced

1 tablespoon olive oil

1 1/2 cups water

1 vegetable bouillon cube

1/2 cup cormeal


1.  Sauteed leeks and shallot in olive oil.

2.  Dissolve bouillon in water and stir in cornmeal until thick.  Add sauteed leeks and shallots, and keep on the heat for around 15 minutes.   *Note, we recommend using a bit more water!

3.  Pour into a spring form pan and allow to set.

4.  Fry in olive oil to form a golden brown crust.

White Sauce

1/4 cup vegan margarine

2 tablespoons flour

1 tablespoon tahini

1 tablespoon lemon juice

1/2 tablespoon Dijon mustard

1/2 cup soymilk

1/2 cup almond milk


1. Melt margarine over medium low heat.  Add flour to form a roux, and whisk.

2. Add tahini, lemon juice, mustard and whisk well.

3. Slowly add non-dairy milk and whisk to form a smooth sauce.

4. Season with salt and pepper to taste.

Miniature Napoleons with Eggplant Cream

12 slices tomato (4-5 tomatoes)

12 slices zucchini

12 mushrooms

1 tablespoon olive oil

salt and pepper to taste

Dried herbs:  oregano, rosemary, parsley

Soy sauce, to taste

2 eggplants

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

2/3 cup raw cashews

1 teaspoon dried Italian herbs

3 garlic cloves, minced


1. Drizzle  tomatoes and zucchini  with oil and herbs at 300 degrees for 1 hour and 15 minutes.

2. Drizzle mushrooms with soy sauce, and roast additional 30 minutes.

3.  To make eggplant cream:  Cube the eggplant, salt for 30 minutes and dry.  Sautee in 2 tablespoons olive oil for 5-10 minutes over medium heat, until soft and brown.  Add eggplant to food processor with cashews, herbs, and garlic.  Add water if necessary to form a creamy dip consistency.

4.  Assembly:  Anchor the napoleon by putting a piping a small amount of eggplant cream on the plate.  Place tomato on top, add a layer of eggplant cream, add the zucchini, add a layer of eggplant cream, add the mushrooms and a decorative dollop of eggplant cream.

5.  Optional:  garnish with roasted tomato, fresh basil, olive oil and/or balsamic.

salt and pepper to taste


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