Liv Kristine (Leaves' Eyes) Top 5 Vegetarian Eats

Posted November 3 by Chris D.

By Liv Kristine (Leaves' Eyes)

5. Tomato/Mozzarella Salad
Well, this is everybody's favorite in my family when it comes to salads. It also fits perfectly well as a starter to the pasta dish mentioned below!

You need:
2 tablespoons (tbsp) of red wine vinegar
1/3 cup / 2.689 oz olive or vegetable oil (preferably Olio Extravergine di Oliva / Extra Virgin Olive Oil)
4-5 Italian plum tomatoes
6 oz mozzarella cheese
8 - 10 fresh basil leaves
Salt, pepper

4. Fusilli / Spaghetti Aglio e Olio
This is one of my favorite Italian dishes, at any time of the year. [Unless] I have an appointment at the dentist in the next two days. Slice garlic quite thin and add it to hot oil 1-1.5 minutes before the pasta (I love Fusilli di Kamut) is ready, i.e. al dente. 1 clove per person is preferable.

3. Pumpkin Soup
This soup is loved by children and grown-ups, especially at Helloween and during the autumn months.

You need:
4 big spoons of olive oil
4 cloves garlic, peeled
1 little peperoncino, red (i.e. medium hot)
800 g / 28.1 oz pumpkin, peeled, seeded, and cut into 1-inch cubes
4 potatoes, peeled and sliced
1.2 liters / 40.5 oz of low-salt vegetable stock

3 big spoons of parsley, chopped
1 1/2 teaspoon (tsp) salt and freshly ground pepper

Heat olive oil over medium heat. Add the garlic and pepperonico, stirring occasionally. About 5 minutes. Add the pumpkin. 4 minutes later the potatoes. Stir for 10 minutes. Bring to a boil. Add vegetable stock. Reduce heat and cook until the vegetables are tender. [Pour into] Food processor [or blender]. Then add salt and pepper to taste. At last the parsley. Add soy cream, if too hot.

2. Ginger Chai Tea
All you need is Chai-spiced black tea from your local fair-trade store. Chai tea with vanilla soy milk is my favorite version!

1. Liv’s Norwegian Applecake
Since I moved to Germany 12 years ago, it has become very important to me to serve traditional Norwegian dishes. This cake is my favorite sweet dish. I just love the scent of apples and cinnamon in the cold seasons. Moreover, on my birthday (February 14th), this is every guest's fave. It is uncomplicated and easily baked and tastes like cinnamon-heaven. My version is both gluten- and lactose-free, as I have to be aware of this myself.

You need:
3 eggs, beaten with the sugar
200 g / 7.025 oz / 0.87 cup (cane) sugar. Or less sugar and add honey
250 g / 8.781 oz / 1.087 cup flour (corn if gluten-free)
Pinch of vanilla sugar
1 teaspoon (tsp) baking powder
1 tsp cinnamon
150 g / 5.269 oz / 0.652 cup butter (soy butter if lactose-free), melted

Topping:
3 apples (not too ripe) from the garden or Whole Food store (not the shiny, non-tasting ones)
Cane sugar/cinnamon mixed

Mix everything except apples and topping. Preheat the oven to 175°C/347°F. Grease a cake tin, preferably a loose-bottomed. Peel, core and slice the apples, place in two circles, one apple slice covering half of the following one, and add on top the mix with the cinnamon and soft brown sugar. Bake for 40 minutes (middle of the oven). Serve with whipped cream if preferred.

** Leaves' Eyes new album Njord is out now. Ride like the wind and get a copy here.

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