How to make something out of nothing?
cookbook by Anna K.
About When I moved from Toronto to Copenhagen I found out that I couldn’t legally practice, so I wrote a list of the jobs I really wanted to do instead. Without thinking about practicalities or what was “realistic”, the one thing that kept coming up was cooking. What?! “I am not a cook”, I kept saying to myself. “I have no formal training, no experience besides making food for myself and developing recipes for My New Roots, so how in the world can I expect a restaurant to hire me based on the fact that I like to fool around in the kitchen?” I finally got sick of doubting myself, realized it was clearly what I wanted to do, so I pulled up my socks and headed out to every single veggie-friendly restaurant in the city. Well, sure enough, someone took a chance on Sarah B. In my interviews I just let my honest passion for food and learning shine through, so of course I got the gig. Of course.
My Recipies STARTERS Vegan Tzatziki Sauce . . . . . . . . . . . . . . . . . . . 4 Mustard Hummus . . . . . . . . . . . . . . . . . . . . . . 5 Carrot Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Summer Sauce . . . . . . . . . . . . . . . . . . . . . . . . 6 SALADS Cesar Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Russian Salad . . . . . . . . . . . . . . . . . . . . . . . . . 8 Italian Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Healthy Vegan Salad . . . . . . . . . . . . . . . . . . 10 SWEETS Peanut Butter Cookies . . . . . . . . . . . . . . . . . 11 Chocokate Cake . . . . . . . . . . . . . . . . . . . . . . 12 Peach Ice Cream . . . . . . . . . . . . . . . . . . . . . . 13
M u s t ar d H u mm u s preparation 10min
Ingredients 1 cup garbanzo beans 1/3 cup canned jalapeno pepper slices 3 tablespoons tahini 3 cloves garlic, minced 2 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon curry powder
Preparation In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.
Peanut Butter Cookies preparation 20min
Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate cups Preparation Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
Vegan t z at z i k i preparation 10min
Ingredients 1 cup garbanzo beans 1/3 cup canned jalapeno pepper slices 3 tablespoons tahini 3 cloves garlic, minced 2 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon curry powder
Preparation In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.