David Frenkiel@gkstories

Vegetarian food, travels & kids.
Blog: greenkitchenstories.com
Our latest book: Green Kitchen At Home.
#greenkitchenstories

www.greenkitchenstories.com/green-christmas-2015/

2,141 posts 369,315 followers 653 following

David Frenkiel

🔋🔝 I don’t care if it’s snowing outside (which it actually is rn), smoothies are awesome when energy levels are low. This one has lots of greens and is great for kids because it’s still pretty sweet! Add a big handful fresh spinach, frozen broccoli, frozen avocado, cucumber, fresh ginger and pumpkin seeds to a blender. Add fresh orange juice and banana for sweetness. Mix mix mix. Scoop fresh passion fruit into the bottom of two glasses or jars and pour over the smoothie. You can skip the banana and increase the avocado if you prefer it less sweet, but if you make it for kids you should probably keep it. 🥦🥑🥬🍌🍊


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David Frenkiel

Thank heaven for takeout. I’m alone with the kids this weekend and a Tom Kha Tofu from our local Thai restaurant was the only thing saving the kids from having gingerbread cookie crumbles over yogurt for dinner tonight (not that they would have complained one second). I had zero energy to cook. But tomorrow I might. I’ve got all the ingredients prepped and ready for this carrot tomato and coconut soup with a little corn topping. So that will be lunch I think. We only have canned corn but the kids won’t mind. They eat that stuff like candy 😆. Swipe 👉🏻 for the recipe if you want to cook along (add fresh ginger! Forgot to write it in the recipe) .
What’s your favorite sanity-saving takeout dinner?


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David Frenkiel

Here is a 5 minute road to happiness for you all. Smash half an avocado with a squeeze of lime. Dollop it on top of warm rye bread. Sprinkle with chili flakes or za’atar. Top with fried halloumi. 💥


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David Frenkiel

#tbt to almost three years ago when five-year-old Elsa did her hilarious broccoli dance in the middle of a recipe shoot. Tap for sound! 🎶🤣🥦 Gaah, she looks so tiny. Time flieeeeeees! Now she mostly wears black, does gymnastics like a pro and is in love with her math book.


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David Frenkiel

Peanut butter and chocolate swirl fudge. Here today, gone tomorrow. I used a 4-ingredient recipe from @minimalistbaker but swapped the maple syrup for dates (cause that’s what we had at home) and added cacao powder for the swirl. I’ll put a link to Dana’s recipe in my insta story in case you want to check it out.


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David Frenkiel

My gift to the world today is that you get to watch maple syrup drip slowly from a stack of saffron and banana pancakes. My gift to our kids was that they got to eat them. The pancakes are long gone now but that drip will be here forever. 🥞🤤
Isac’s first comment when he entered the kitchen was: “Is it saffron or that yucky stuff?” (meaning turmeric). That little food snob 😆 I used the banana & spinach pancake recipe from our latest book and simply replaced the spinach with saffron. #cinemagraph


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David Frenkiel

Here is a weekday dinner idea coming at you in the form of a wonky low-fi stop-motion video.😂
Savory pancake rolls!
1. Make spinach crêpes/pancakes (mix your fav pancake batter in a blender with spinach and basil added to it).
2. Spread sweet-potato or pumpkin mash on one half.
3. And greek yogurt on the other.
4. Place feta cheese sticks in the middle.
5. Top with chickpeas, chopped parsley and spinach, lemon juice and lots of za’atar.
6. Roll up and cut into bite-sized pieces.
7. Place in lunchbox or dig in right away.
🤤


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David Frenkiel

Put this mushroom, rice and hazelnut loaf on your Xmas recipe list. It’s a family classic. We might serve it with some kind of mustardy gravy this year. The loaf isn’t vegan but if anyone has suggestions on how to make it without eggs, please share in the commenta. I’m thinking that aquafaba or psyllium might work?
***
Mushroom, Rice & Hazelnut Loaf
Makes 1 loaf
*
1/2 cup / 150 ml whole grain rice, any colour (we used red)
1 cup / 300 ml water
a large pinch sea salt
2 tbsp cold-pressed coconut oil, butter or olive oil
1 large onion
2 garlic cloves
10 oz / 300 g mushrooms
1 sprig rosemary
2 sprigs thyme
sea salt and black pepper
7 oz / 200 g spinach (fresh or frozen, thawed)
4 eggs
1/3 cup / 100 ml unsweetened plant milk or regular milk
sea salt and black pepper
¼ tsp ground nutmeg
3.5 oz / 100 g hazelnuts (if allergic to nuts, use sunflower seeds or simply skip them), coarsely chopped
*
Preheat the oven to 400°F / 200°C.
Place the rice in a sieve and rinse with water. Then place in a saucepan with water and salt. Bring to a boil, lower the heat to a bare simmer and let cook for 30-40 minutes (check the specific cooking time on the package).
Clean the mushrooms with a soft brush, if they are very dirty you can wash them with a little water and dry well. Slice the stem and the cap lengthwise into large slices. Heat oil in a skillet on medium-high heat, add garlic and onion and fry until fragrant. Then add mushrooms, rosemary, thyme salt and pepper and let fry for 2-3 minutes until browned on one side, then stir to flip side. Fry for a couple more minutes and then add spinach, stir around until wilted and pour into a bowl. In a separate bowl whisk the eggs with milk, nutmeg, salt and pepper. Add hazelnuts, cooked rice and the mushroom and spinach mixture and combine. Grease a loaf pan or cover it in baking paper. Pour the loaf mixture into the pan, place in the oven and bake for 45 minutes. Let cool slightly to allow the loaf to set. Carefully flip the loaf out of the pan. Use a sharp knife when slicing it, we usually do 1-2 cm slices. Enjoy!


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David Frenkiel

Gotta love one-tray dinner situations. Simply roast your favorite vegetables until crispy (potatoes/carrots/brussels sprouts are on here). Add black beans and kale midway through. Top with fresh ingredients like dollops of yogurt, avocado, spinach, pomegranate, lemon and a drizzle of a good oil. You can find link to a more detailed recipe in my bio. ✨


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David Frenkiel

Chocolate, Banana & Peanut Butter Porridge. No matter how popular my porridge bowls might be on instagram, our 4-year old sure knows how to knock my ego down. Every morning feels like a parody where I am the waiter that never gets it right. “That’s too little porridge dad!” “I want another bowl!” “Nooo, the berries are on the wrong side!” “The bananas can’t touch!” “MORE HONEY!” “Don’t swirl the peanut butter!”. We’ve tried letting him make his own porridge bowl but then he just intentionally puts EVERYTHING on and leaves nothing for his siblings 😆. How do you handle moody 4-year old bosses in the morning?
I made this bowl for myself after a particularly chaotic morning. Here is a little how to:
Bring 1 cup rolled oats, 2 tbsp chia seeds, 1 1/2 cup water and 1 cup plant milk to a boil with a good pinch of salt. Lower the heat to simmer, mash a banana and stir through. Let simmer for 5 minutes while stirring, or until it is thick and creamy. Add 1-2 tbsp cacao powder, a big dollop of peanut butter and a little extra milk if needed. Scoop into a bowl. Stir through extra peanut butter and add stewed berries, banana slices, a drizzle of honey and desiccated coconut on top. Makes two very big portions. #gksporridgebowl


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David Frenkiel

Here is a trailer for our latest YouTube video where we prepare a Swedish Christmas inspired breakfast together with Anna & Rasmus from @pomochflora. Saffron buns, ginger bread truffles, Xmas tree smoothie, Christmas porridge and lingonberry bowl ❄️🎄 All the recipes are up on our site. Tap for sound and check out the full video on our YouTube (link in bio). 📽🎶


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David Frenkiel

This is our “rain soup”. I think of it as the vegetarian equivalent to my Jewish grandmother’s chicken soup (although I never got to meet her or try her soup). It has an hefty amount of fresh ginger, garlic, turmeric, chili flakes, fennel, courgette, white wine and lime. We serve it over quinoa or rice and top with dill, parsley, pumpkin seeds and yogurt. The full recipe is in our Green Kitchen at Home book.


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