So it is been longer than a month since Christmas celebrations are over, and I am starting to think, wait shouldn’t it get warmer now and isn’t it time for spring yet? I just want to bury myself in a blanket, drink tea and eat comforting food (am I the only one?). I have a serious case of hibernation every time, because I always think that it is going to get warm really soon after Christmas, but this is never true. This year however, I have been working on my master thesis, and quite honestly, I am so happy that we still have a long time until it is springtime (read; my deadline!).
It helps that we are hidden away in Copenhagen and have nothing to do with what has been going on in the rest world. But I am having trouble writing about fun things when I am feeling so sad for the world. We have always agreed not to discuss politics here so I won’t go too much into details of how I think the world should act towards other people. But let’s just say that I am so happy to see so many people protesting and expressing their voice! You rock people! Ok, I will leave it at that and let you enjoy the recipe now.
On a happier note, I had the opportunity to go skiing earlier this year, and if you know me, you will understand that skiing is my favourite thing in the world. I know that I say that a lot, but this time I mean it! So because of the cold, and well, all the other stuff that is happening in the world right now, I hope that you can get pleasure out of cooking and eating some nourishing meals. This recipe brought us a lot of pleasure this winter and we hope it does the same to you. It is a light meal, full of vegetables and our favorite: peanut sauce!
¾ cup roasted peanuts (unsalted) or 4 tbsp unsalted peanut butter
juice of half a lime
Small handful of cilantro
2 cm ginger
½ red pepper
⅓ cup coconut milk
When using the peanuts, add them to a food processor or blender and blend on high speed until they form a paste, this takes about 2 minutes depending on your food processor (if you are using peanut butter just add all the ingredients at the same time). Add all other ingredients and blend. Add water if necessary and salt to taste.
4 tbsp kimchi/sliced red cabbage
7 collard cabbage leafs
½ cup hummus
½ peanut sauce
small handful of cilantro
Slice the carrot, avocado and cucumber in strips. Take a collard leaf and add 1 small tbsp of hummus, a few carrot strips, some pieces of avocado, a small tbsp of kimchi, some cucumber and a few pieces of cilantro. Fold the leaf like a burrito and eat with the peanut sauce.
* You can substitute the cabbage leafs for rice sheets as well! And if you make a bit to much, the leftover wraps make a great lunch!