Sneak Peek: a recipe from my new cookbook!

For a few months, I have been working on a second literary cookbook; after finishing the first one, I found more foods to explore and share. If you liked the first literary cookbook, you'll recognize the idea - novels that I have read which mention a specific food. However, this new cookbook features more recipes from around the world, with more diversity of cooking techniques, types of food and books!

I chose this recipe to share because I feel like it reflects the contrast between the cookbooks; it's not too hard but probably not familiar to most people. We researched the authentic cuisine (Norwegian in this case) and used some culinary sleuthing to replace or change ingredients to make vegan and gluten-free versions of the food that is mentioned in the novel.

P.S. Do you have any favorite literary recipes I should try to veganize?

Norwegian Style Lefse

Madsi the True – S. J. Taylor

What if the Northern Lights were alive and able to take people into their realm? Imagine Norway in the 1750s; ruggedly beautiful and cold, magical, and mysterious. Madsi develops a greater sense of herself as she faces adversity, adventure and drama in the icy landscape. Food is a touchstone for Madsi, reminding her of family love, warmth and safety.

From the Book: 

“Lefse!”  The best flatbread. It cooks up hard and crunchy all the better for storing during winter – but when it’s time to eat, Mamma dips pieces in warm water to soften them, then spreads creamy butter over them and sprinkles a little sugar too.” (page 124)

Lefse covered with butter, sugar, even a little cinnamon. And of course, griddle cakes, with the brightest red lingonberry jam I’ve ever seen.” (page 156)

makes 5-6 flatbreads

timing: 20 minutes

Ingredients:

½ cup full fat coconut milk

½ cup chickpea tofu (see below - note this is not on the PDF)

1/3 cup melted coconut oil

1 Tbsp olive oil

2 flax eggs (2 Tbsps ground flaxseed mixed into 4 Tbsp water, let sit for a few minutes to gel)

¾ cup oat flour

½ cup potato starch

¾ cup gluten-free flour blend (we used Bob’s all-purpose one-to-one)

salt to taste

Combine the  first four ingredients and puree in food processor or with immersion blender.  Stir in flax eggs and flours.

Divide into 6 balls – roll out between parchment paper that has been sprinkled with gluten free flour blend. Heat a frying pan with no oil and place one bread at a time into the pan.  Let cook for ca. 90 seconds and flip. You can let cook long enough for dark spots, or take out sooner if you prefer a lighter flavor.  While rolling and cooking each bread, place a damp towel over the bowl with the bread so that the dough doesn’t dry out.

Note: to make thin lefse, add ¼-1/3 extra oat flour and roll thinner.

Serve with lingonberry jam or sprinkled with cinnamon and sugar.

Chickpea Tofu

Ingredients:

½ cup of chickpea flour (garbanzo bean flour)

½ tsp salt

1 ½ cups water, divided

Whisk chickpea flour, salt and ¾ cup of water in a bowl. Boil the other ¾ cup of water in a

saucepan. Add the flour mix to the pot, reduce the heat and stir for ca. 5 minutes until

thickened. Pour into a glass pan and let cool to room temperature. Chill in fridge for at least 2 hours (or up to 5 days). Drain any water before using.

Lefse recipe from Vegan Boy in the City.pdf

Download PDF • 1.99MB