21 May 2019 • Book
In our new book, SPACE10 wants you to eat your vegetables – and your insects, too
A few weeks ago, we explained how SPACE10 had revamped its Copenhagen offices, looking for better, more thoughtful iterations of a workspace by smartly using its current resources – something that could be described as future work, today.
Now, they’ve done the same with food: IKEA’s think tank has produced a cookbook that considers the social and environmental impact of every bite we take. Titled Future Food Today, the collection of recipes reflect SPACE10’s stand in regards to food production: the proposals include oft-overlooked ingredients – think of bug burgers and microgreen popsicles.
The test kitchen team also offered a guide on producing ingredients locally and sustainably, as well as suggestions on how to use gastronomic innovation – such as hydroponic farming – to offer an alternative to the planet’s growing demand for food and the excessive consumption of meat. ‘You’ll get the most of the book if you’re keen to try something new – mealworms, anyone? – and aren’t afraid of a challenge here and there,’ explained in-house food designer Simon Perez.
You’ll get the most of the book if you’re keen to try something new – mealworms, anyone?
What do Perez and the SPACE10 cooks mean by something new, beyond helminths? One of our bookmarked lines from Future Food Today succinctly and efficiently refers to the Instagram-driven avocado toast craze and its underreported environmental impact. ‘We don’t want to go into all the reasons that avocados aren’t the best choice for the planet: we want to get you cooking instead!’ the team wrote. ‘So we present you with sustainable and delicious alternatives to your favourite Instagram dish, including versions with locally-grown asparagus, a creamy seed paste and more goodness.’
Want to find out exactly how these alternatives work? As an insider’s exclusive – the book is the latest project in the Frame Publishers catalogue – we’re sharing an extract of our favourite recipe from the SPACE10 collection: the dogless hotdog. And if you want to add Future Food Today to your kitchen shelf, the book is now available in our web store.
RECIPE: DOGLESS HOTDOGS
The average hot dog bun is nothing to write home about, but in this recipe, it’s the star. Made with spirulina, an edible form of microalgae, the Dogless Hotdog bun is an eyecatching emerald green.
Besides adding a big splash of colour to your food, spirulina is pretty exciting because it’s jam-packed with nutrients. With 50 times more iron than spinach and more protein than the ‘dog’ itself, it turns an easy recipe into a nutritious meal.
Lukewarm water - 150 ml
Fresh yeast - 25 g
Runny honey - 1 Tbsp
1 large egg, beaten - 50 g
Wheat ﬂour - 260 g
Clear rapeseed oil - 2 Tbsp
Salt - 10 g
Spirulina - 12 g
Preheat the oven to 180°C. Mix the water, yeast, honey and egg in a large bowl. Make sure the yeast is dissolved. Add the ﬂour and oil and knead everything for 1–2 minutes until well mixed.
Add the salt and spirulina and knead with high intensity for 8–10 minutes. The dough should be a little sticky, but completely smooth and firm. Cover the dough with a slightly damp towel and let it rise for 30 minutes at room temperature.
Remove the towel and give the dough a good punch to knock out the air. Scatter a bit of ﬂour on a clean work surface and roll the dough into one big sausage. Cut it in half, then roll out each piece again. Cut each piece of dough into five buns, so you end up with 19 equally-sized pieces.
Lay the buns out on an oven tray lined with baking paper and let rise for another 15 minutes. Put the buns in the oven and bake for 5–8 minutes. Test if they’re ready by poking one of them with your finger; if the dent doesn’t smooth out on its own, pop the buns back in the oven for another minute.
FILLING: PUMPKIN SEED PASTE
Salt - 5 g
Water - 500 ml
Pumpkin seeds - 150 g
Clear rapeseed oil - 2 Tbsp
White wine vinegar to taste
Mix the salt, water and seeds in a small pot. Bring to a boil, reduce the heat to low and let simmer for 30 minutes.
Strain the seeds (but make sure to save the water). Add the seeds to a blender and blend until smooth. If they still have a rough consistency, add some of the saved water until you get a silky paste.
Blend in the oil and season with salt and vinegar to taste. The paste will keep for up to a week in the fridge.
FILLING: DRIED AND GLAZED CARROTS
Apple juice - 400 ml
Carrot juice - 100 ml
Salt - 5 g
Carrots, peeled - 600 g
Preheat the oven to 120°C. Mix the apple and carrot juices and salt in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and keep at a simmer.
Add the carrots and poach gently, until slightly tender (5–15 minutes, depending on freshness and size).
Remove the carrots from the pot and transfer to an oven tray. Roast in the oven for about 1.5 hours, or until they’ve shrunk and have a chewy consistency. Use the carrots right away, or store them in the poaching stock for later. They’ll last up to a week in the fridge.
The full recipe includes preparation instructions for several topping options – mustard-and-turmeric mayo to beet-and-berry ketchup – as well as serving and plating suggestions.
Oh, and to answer that most pressing of questions for fans of the IKEA mothership: Does the book include an alterna-recipe for Swedish meatballs? Absolutely.
Purchase your copy of Future Food Today here.