Sunny Gandara

26/07/2024

One of the most delicious seasonal dishes I make during the summer is my tomato curry, using tomatoes from our own garden. Of course, you can use tomatoes from your local farmer's market too - but seasonal and local tomatoes are a must!

There's a world of difference in the flavor between the tomatoes growing nearby you in the summer when they're at their peak and the ones you get from the grocery store in December- let me tell you!!

The key to the depth of the flavor of this dish is making the curry from scratch - not using store bought curry paste or powder!

Grab the recipe here and make this this weekend- you can thank me later!:)

https://sunnygandara.com/the-perfect-summer-tomato-curry/

I enjoyed a Bandol rosé with this dish, but a nice, full bodied Pinot Gris from Oregon or Alsace would do well too :)

25/07/2024

Summer is the absolute best for berries - it's the only time of year I eat them so I try to be as creative as possible when putting them in my food!

Today, I have a new recipe on my Arctic Grub blog for you featuring in-season raspberries, cardamom (because, of course, a touch is needed for a Norwegian cake!), and vanilla.

Drizzled with a fresh raspberry and lemon glaze and a sprinkling of toasted almond slivers—this Norvegan cake is a culinary delight!

Like many other Norwegian coffee cakes, bringebærkake is simple to bake, making it perfect for an afternoon of baking with kids. And it comes together in less than 90 minutes!

Get my recipe here: https://arcticgrub.com/bringebaerkake-raspberry-cake/

P.S. If you love raspberries then you can’t miss this Saturday’s live cooking class where I’ll show you how to make a summery raspberry tart with vanilla custard.

Sign up for the live class here: https://arcticgrub.com/fjord-to-fork-norwegian-summer.../

(Class will be recorded in case you can't make it live!)

27/06/2024

Love chocolate and live in NY? We have a fantastic event coming up in July that will involve a comprehensive chocolate tasting coupled with an in-depth discussion of cocoa and the industry today as it relates to sustainability!

As co-chair of Les Dames d'Escoffier New York's Green Tables committee, I'm proud to be part of organizing this event!

Get tickets here: https://www.eventbrite.com/e/ldny-green-tables-conscious-cocoa-lets-talk-and-taste-chocolate-tickets-934850381657

19/06/2024

Nothing says Nordic summer like berries! 🍓🍓🍓

I’ve got 3 recipes for you to try featuring strawberries to try this summer - also perfect for midsummer this Friday!!

1️⃣ Summery Lemon-Vanilla Cake with Strawberries
2️⃣ Spiced Strawberry Rhubarb Crumble
3️⃣ Tilslørte Jordbærpiker (Veiled Strawberry Girls)

And if you want even more strawberry recipes…

Be sure to grab my on-demand cooking class featuring:

🍓 Arme Riddere with Fresh Strawberries & Vanilla Scented Whipped Cream
🍓 Strawberry-Rhubarb Cake
🍓 Dessert med Kjeks med Jordbær

Get the class and FREE recipes here: https://arcticgrub.com/strawberries

12/06/2024

Today is and thought I'd share my recipe... I like to put a lot of warming and flavorful spices in mine as well as loads of fresh herbs.

The only thing I'd do differnet is not to use canned chickpeas in the recipe (but ok if you're in a pinch) but cook them from a dry state and only until 'al dente'.

You'll also get my recipe for tzatziki - I put tzatziki on everything, lol! 🙂

https://sunnygandara.com/a-flavorful-falafel-plate-with-tahini-sauce-and-tzatziki/

Who loves falafels?

12/06/2024

Fruit crumble is not only a classic dessert in the United States, it has become equally beloved in Norway. Perhaps because it’s incredibly easy to make and so satisfying to eat.

In Norway we call it ‘smuldrepai’, and the important part is to use fruits in season, such as I did with this spiced strawberry and rhubarb crumble.

Picture this warm crumble, fresh from the oven. The sweet aroma of juicy, ripe strawberries mingles with the tangy rhubarb, creating an irresistible fragrance from the cinnamon, anise seed and five-spice powder I added to the crust that fills the room.

As you break through the buttery, crisp topping with your spoon, you’ll uncover a bubbling, vibrant pink filling underneath.

The crumble topping is perfectly textured, with a satisfying crunch from the oats and chopped almonds, and a delicate sweetness from the brown sugar.

Serve with a scoop of vanilla ice cream (vegan for me) - and you can die happy!

Recipe link

05/06/2024

For all dog and pet lovers out there but also for those of you who yearn to follow your heart and do something crazy post mid-life (hahah)… my first blog post for my new company Nacho Average Dog Health Coach is up!

(Scroll down for link to read)

For me, building this new business is very personal.

Like so many of my fellow pet health coaches, after the devastating experience of having lost my canine companion too early, I felt a strong pull to create something that would serve the most amazing creatures on earth: animals.

I named my company after my soul dog, Nacho. I finally released my first blog post on my website, where I share a little more about why I took the big leap of entering a brand new industry I had no prior experience in.

I hope you read it and it will ignite something in you too. Do you feel drawn to something but haven't dared take the leap?

Follow your intuition, it is never wrong. For me, I couldn't ignore it any longer and I know I will get the privilege of meeting so many amazing dogs out there through Nacho's spirit and guidance from above! ❤️

Thank you to all my current clients for taking the leap with me and for trusting me with your pets, and to my future clients: know that I care just as much about your fur babies as you do!

Blog post link below - and sign up for my newsletter while you're there... I will share more useful tips and information with you there around canine health and nutrition!

https://nachoaveragedoghealthcoach.com/welcome-to-nachos-blog/

04/06/2024

So many of my readers have written to me expressing how they’ve enjoyed the virtual cooking classes I’ve been offering over the years. I realized I have quite an extensive collection up on my site available for instant download, but not everyone knows it!

This is why I’m excited to announce my exclusive cooking class summer sale! 🎉🇳🇴👩‍🍳

This is how you can savor all the flavors of Scandinavia and from around the world while mastering the art of cooking from the comfort of your own kitchen.

I’m offering a whopping 50% off ALL my stand-alone cooking classes in my shop!!

This means you get instant and lifetime access to the class(es) you choose to grab at $25 each instead of $50!

What type of classes can you find inside the shop?

From my seasonal midsummer class called Sankthansaften Fest and a fun Sweden vs Norway meatball “cook-off” match, a class all about cooking with tomatoes, Vegan Barbecue Fun and so much more..

No matter what dish you’re looking for with a Nordic twist it’s all here!

Each class comes complete with printable recipes, shopping lists, video tutorials as well as so much additional information during the class you apply anytime decide to show up in the kitchen and cook.

Start browsing here to view all the classes that can be yours today at half the price:

https://sunnygandara.com/shop

I’m only offering this sale for a limited time, so don’t wait to grab whichever class that catches your eye. These classes are pre-recorded will not be offered at this advantageous price again this year.

P.S. Please note the sale excludes my bread courses, special bundles and ebooks.

29/05/2024

Have you ever wondered what the difference is between a wine cooler and a wine refrigerator?

I was fortunate to be interviewed for an article for Alcohol Professor, in which I shared some tips and suggestions based on my own experience.

Thanks to Ellen Kanner for adding me to this bunch of fine wine experts in the article! 🙏🍷🥂

What’s the difference between a wine cooler and a wine refrigerator? Which is better for your needs? The experts weigh in.

24/05/2024

Celebrate spring and day with this gorgeous spring socca flatbread, it's so delicious!

Vibrantly green with fresh peas, grilled asparagus and scallions and scattered with some good vegan feta cheese, it's a meal you won't forget.

Get the recipe here

13/05/2024

This is the perfect week to get your Norwegian cooking on!

Grab my best selling e-book with over 60 Norwegian recipes - all plant based - for only $20 here and download instantly:

https://arcticgrub.com/arcticgrubebook/

This week is a big week in Norway with planning for the big day on Friday - the May 17th festivities celebrating our Constitution Day! 🇳🇴🇳🇴

Talking to some friends back home, they’ve already started preparing their menu, which includes everything from various cold foods like potato salads, charcuterie and open face sandwiches with smoked salmon and scrambled eggs, to warm dishes like rømmegrøt, grilled sausages and other barbecued foods and of course.. lots of desserts including bløtkake, pavlova and ice cream cakes.

In my best-selling e-book «A Collection of Recipes From Arctic Grub» you can find over 60 classic Norwegian recipes - all 100% plant-based and created to keep the traditional flavors of Norway - many of them which are perfect for spring and summer celebrations like May 17th!

Sweet and savory, it’s all here!

I have thought of raising the price of this book because it really contains everything you need to make a true Norwegian feast as well as simple meals for weekdays. A lot of work is behind this book, you can grab it now for only $20!

Grab it here

08/05/2024

New recipe up on my blog Arctic Grub!

Going forward I’ll be focusing on producing content and Nordic recipes on Arctic Grub so please follow me there if you’re interested and not already! 🙏🩷

Today’s recipe takes inspiration from an idea created by talented Norwegian pastry chef and food blogger Elin Vatnar Nilsen.

A few years ago she started a tradition of making spring-inspired cardamom buns filled with vanilla custard. She shapes them into cute little flowers and decorates them with confectioner’s glaze and they really look like sunshine on a plate!

Elin calls them maiboller (=May buns). The name relates to a flower pin people would decorate their jackets with during the month of May. I write more about them in my blog post which you can find in arcticgrub.com.

I thought this was so creative I needed to try out a version of my own, as I’m always eager to add new recipes to my May 17th repertoire.

Ever since I went vegan over a decade ago I’m committed to creating plant-based versions of traditional recipes so that anybody can enjoy the classic Norwegian flavors on this celebratory day.

My version of maiboller is somewhat simpler, and you don’t need to be a pastry chef to make these!

The filling is a combination of cinnamon sugar and blueberry jam, and the buns are twisted into a regular cinnamon roll.

Then I made a slight indentation in the center and filled it with a dollop of vegan vanilla custard. So delicious!

Decorate each bun with a Norwegian flag, and these delicious pastries wil be the perfect addition to your May 17th table!

Recipe

01/05/2024

As I get older, I find that my body gets less happy and efficient at metabolizing alcohol so my new motto now is “drink less, but drink better”.

Hence when I pop open a bottle I want it to be of top notch quality, such as this 2019 Chablis Grand Cru Le Preuses from Billaud-Slmon. Yes, I probably drank it too soon, but as I always say, life is too short sometimes.

I’ve always loved the combination of precision, complexity and power in Chablis Grand Cru, there really is no wine from Chardonnay like it.

This wine is no exception with its combination of floral, mineral and creamy notes, expression the exceptional terroir beautifully. I love it with all kinds of colorful, veg-heavy dishes, a nice cheese tray or a flavorful curry. Well, with just about anything I support.
A real treat that I can afford myself now that I’m drinking less!

22/04/2024

“You cannot get through a single day without having an impact on the world around you. What you do makes a difference and you have to decide what kind of a difference you want to make.” - Jane Goodall

Make your meals plant-based today - that’s one (huge) way to make a difference. And if you can, spend time in nature - hug a tree or a plant and thank them for the vital force of life and beauty they give us every day.

And hopefully, once you start noticing how great those things feel (and taste!) you’ll be inspired to repeat it - not just on Earth Day! 🌱💚

🌎

20/04/2024

❤️❤️😍😍🐾🐾

06/04/2024

The most recent meal I made was a delightful rigatoni pasta dish with a creamy carrot-miso sauce, topped with a carrot top gremolata and toasted breadcrumbs. Use organic, or even better - carrots from your local farmer market for the sweetest, most flavorful result.

Wine pairing: 2020 Ca’n Verdura from Binissalem on Mallorca, Spain. Th winemaker Tomeu Llabrés practies minimal intervention and low-impact viticutlure, and specializes in finding old, forgotten vines to craft soil-driven, light-bodied reds from nearly extinct varieties.

The Ca’n Verdura is a blend of mostly the indigenous Mantonegro, with some Merlot, Syrah, Callet, Monastrell, and Cabernet, and produced in small quantities. It is fermented with native yeast and 35 % is aged for five months in 500L old French oak barrels and 65% for five months in stainless steel.
Organic and vegan.

The wine is juicy with lots of wild red berry flavors, it also has a nice herbaceous and spicy touch, nicely balanced and a perfect companion to the sweet and earthy, herb-flavored dish.

Who else is a fan of Spanish wines?!

24/03/2024

Yesterday night my husband took me out to dinner to celebrate my new title as Certified Holistic Pet Health Coach» and the beginning of a new career.
We decided to try Silvia in Woodstock, and boy, did this restaurant deliver!

As we’re both in the professional food world, we’re naturally picky and often have a hard time finding a place that ticks off all the boxes, but Silvia impressed us in every way. From the ambiance and the friendly and professional service (thanks to our awesome server Samantha!), to the incredible food and well-put together wine and drink list... it’s safe to say this is a new favorite.

And most importantly: special kudos to the chef for putting as much creativity and effort into the vegan offerings as the other dishes!! This is rare to see!

For a starter I had the mushroom lentil paté served with pickled radishes and red onions, horseradish mustard and cornichons and charred toast. Yum! I enjoyed it with the 2019 License IV Muscadet Blanc
The side dishes we ordered were incredible too: smoked beet with a charred jalapeño chimichurri, cilantro and pepita seeds.
The patatas bravas were served with a coal-burnt paprika-cashew aioli - the first time as a vegan I didn’t have to ask for the aioli to be served on the side because it was made from cashew! Well played, Silvia.

My main dish was a smoked and charred savoy cabbage served with delicious butter beans and sauerkraut with parsley oil, mustard and a thyme jus. I paired it with a favorite, the 2018 Clairault Chardonnay from Margaret River, Australia.

Thanks so much for an unforgettable dining experience!

20/03/2024

The Flatbreads of Norway course is now live!

Check it out and grab it here:

https://arcticgrub.com/flatbreadsofnorway

🇳🇴🇳🇴🇳🇴

Join me in celebrating the release of this groundbreaking course and learn more about it! 🎉🎉🎉

19/03/2024

Have you always wanted to learn how to make lefse but just don’t know where to start?

Here’s your perfect opportunity!

In my extensive new online course Flatbreads of Norway you will learn not just one, not just two or three but SIX different recipes from various regions of Norway.

The course has video tutorials for those of you who are more comfortable with learning visually but also comes with written recipes you can both download and print.

There’s a whole slew of other materials in the course that will support you in becoming a successful lefse baker such as learning the 4 vital steps in lefsebaking from seasoned Norwegian bakers, plus a resource section to help you find any specialty equipment or ingredients you may need.

And as if that wasn’t enough, if you sign up in this short launch., You will get a huge bonus worth the full price of the course…

More on that later, but today is the last day to get a discount on the course - tomorrow it goes up to the regular price!

You don’t want to miss this - and you get lifetime access to all the material when you sign up!

The course goes live tomorrow - click below to start baking then!

https://arcticgrub.com/flatbreadsofnorway

10/03/2024

Next week starts the offical pre-sale for my brand new course Flatbreads of Norway and I'm so excited to teach these recipes from lefse to lomper and flatbrød and more! There's nothing like it on the market so super happy with the content of this online course.

Thanks to everyone who took the opportunity to sign up early on the waitlist and purchased the course already - you rock!

But good news for those of you who missed out: I'm offering another chance to sign up for the waitlist before the sale starts on Wednesday. This will give you a whopping 50% discount!

You don't want to miss this because I'm offering a HUGE bonus worth nearly the same price as the full price of the bread course - it's my most generous gift yet!

Sign up for the waitlist here: https://arcticgrub.com/flatbreadsofnorwaywaitlist/

Note: The material will be released on March 20th and you have lifetime access to everything.

03/03/2024

There has been a lot of lively discussion on my page as of late as to what actually consitutes a lefse!

Otherwise knowns as one of the flatbreads of Norway, because we cook it on a griddle.

I've had a ton of fun experimenting with recipes from around the country over the past year or two and realized that the lefse I grew up with isn't the ONLY correct way to make it - go figure! hahaha..

Case in point: this potetlefse I made that is thin and rolled out to the same size as the lefse I grew up with in the county Møre og Romsdal. My mom made lefse with white flour and it was silky and soft and nice and sweet.

This lefse in the photo is made with mostly cooked potatoes and rye flour and is more rustic and savory in flavor... It was delicious too but in a different way!

I used it as a "wrap" - much like many Norwegians tend to do but instead of pickled herring and such, I added Beyond Meat grilled sausages, smeared the lefse with mustard, topped it with pickled mushrooms and onions from my online class "Pickling Principles Nordic Style" that I held (and is available on-demand now) and a dollop of sour cream and fresh dill.

Absolutely delicious!

Want to learn how to make this lefse and a bunch of other flatbreads from Norway? Then make sure to get on the waitlist now to get a chance to get the best pricing on the course - early presale starts next week!

By signing up you're not obligated ot buy the course but it's the only place you'll get sent offers to get the course at a price that won't be offered ever again.

Get on the list here:

https://arcticgrub.com/flatbreadsofnorwaywaitlist/

03/03/2024

This month’s theme in my Plant Curious Table membership is «Budget Friendly Plant-Based Meals».

So many people think it’s so expensive to eat plant-based but that’s only if you buy packaged, processed food items. Learn to cook with plants and it’s the cheapest food out there!

Want to join the membership? We have everything from cooking skills videos, to exclusive, members-only recipes and behind-the-scenes footage and interviews and information on how to cook for health, and so much more!

For more info and to sign up click here

02/03/2024

One of the most memorable meals we’ve made in the past year: A Persian-style bowl of herby chickpeas and caramelized onions, drizzled with mint oil and topped with dollops of yogurt and toasted walnuts. Served over rice and scooped up with homemade pita bread.

We cooked the chickpeas from scratch in my new handmade clay pot from Mexico - the flavors are unmatched when cooked in this vessel. Slow and low and the aromas were mesmerizing to say the least!

This recipe will be featured this month for the members of The Plant Curious Table. Want to join? Click here:

https://go.sunnygandara.com/theplantcurioustable

Would love to have you!

Wine pairing? 🥂

I chose Raul Perez’ 2019 La Vizcaina La del Vivo from the Bierzo region of Spain. Made from the Godello grape sourced from 80-100 year old vines, with a little bit of Doña Blanca, this is an organic wine made from one of the best winemakers in Spain.

Aromas of Meyer lemon peel and golden pears, it has a gorgeous chalky minerality and texture on the palate intermingled with nectarines and orchard fruit giving it a beautiful balance. There’s bright acidity but also an elegant, understated richness that is very classy.

I just love the focus and texture of this wine - lots to “bite” into which makes it so interesting with this dish that is so layered in flavors as well.

If you are more of a red wine fan, I’d enjoy this meal with a nice earthy Rioja Reserva with some age. The earthiness of the chickpeas and the mint oil would complement this wine beautifully.

29/02/2024

This 2022 Sauvignon Blanc from Stolpman Vineyards was such a surprising delight to drink - what a fabulous wine! Make sense that it’s a female winemaker too, it’s got that elegant touch 🙂

Gina Giugni is a second generation biodynamic farmer and winemaker and started Lady of the Sunshine in 2017 where she focuses on regenerative, organic, and biodynamic farming, with the goal of making natural wines that reflect the purity of their terroir.

Fruit for this Sauvignon Blanc comes from Ballard Canyon, 15 miles from the coast.

Winemaking info: 🥂

The grapes were foot tread and soaked on skins overnight before being whole-bunch pressed. The juice fermented with native yeast in neutral french oak barrels. The wine was aged on lees for 7 months, and bottled without filtration.

Tasting note: 😋

Lots of vibrant juicy fruit of ripe pears and apples and a slight tropical note that rounds out the fruit along with a chalky minerality. This wine has a delicate and well composed texture that reminds me that Sauvignon Blanc is not always greenness with a lean, taut structure but can be wonderfully deep, layered and utterly delicious.

Food pairing: 🍲

I enjoyed it with a creamy green curry with tofu but can see if with a brothy, flavorful noodle soups filled with bok choy, lemongrass, fresh herbs and ginger. Yum!

What wines have you had lately that positively surprised you? ❓🍷🥂

18/02/2024

Just finished filming a mini master-class on Champagne and sparkling wine for the members of my Plant Curious Table membership.

Things like how to properly open a bottle of Champagne, which glasses are appropriate, sweetness levels, budget-friendly alternatives to Champagne and much more.

Want to join the Plant Curious Table? You’ll get access to exclusive content like recipes, cooking classes and behind-the-scenes footage not available anywhere else - perfect for food and wine lovers who consider themselves “plant-curious”! 💚🍌🥑🥒🍉🌶️

Link to sign up: https://go.sunnygandara.com/theplantcurioustable 🍷🍾🥂

What are you drinking on this ?

13/02/2024

Nothing says "I love you" like cooking a fabulous meal for your special someone! Or yourself!

Get ready for V-Day and get instant and forever access to my online class "Romantic Dinner for Two" where you will learn to make a fantastic 3-course Italian-inspired dinner that will impress and delight the most discerning gourmand!

Grab the class here: https://sunnygandara.com/romantic-dinner-for-two-cooking-class/

My recommendation for a wine pairings with this meal?

Splurge on a nice bottle of Franciacorta to start with the beet and avocado tartare, then move on to your finest bottle of Chianti Classico or Brunello for the lentil bolognese.

Then you can finish off with an espresso for the dessert (or if you want a dessert wine, try a Vin Santo or a Sagrantino passito from Umbria).

Wishing you a tasty V-Day filled with the most amazing plant-based dishes!