Future Food Today
A cookbook by SPACE10
Concept + Recipes Concept + Design Publisher
SPACE10, Copenhagen Barkas, Copenhagen and Stockholm Frame Publishers, Amsterdam
Photos by
Emil Hornstrup Jakobsen Kasper Kristoffersen Nicklas Ingemann Nikolaj Thaning Rentzmann
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Introduction
Welcome to Future Food Today—a
collection of delicious, sustainable and futureproof recipes that help us eat better, both for ourselves and the planet. These are recipes we’ve spent months testing and serving at home and abroad to make sure that each dish expresses our core beliefs about food. At the heart of each recipe in this book is a set of beliefs. We believe in letting nature be our guide and eating what the seasons put on our plates. We believe technology can reduce the impact of food production on the planet. We believe that thinking and acting in a holistic way can eliminate food waste. And finally, we believe in the importance of bringing people together through food, no matter where we come from. Some of the recipes call for ingredients you may not have seen before, others are good old kitchen classics. Alongside the recipes,
Future Food Today includes guides to producing and sourcing food locally and sustainably, and explains how to use alternative ingredients and technology—such as aquaponic farming—to do so. (We labelled those sections ‘Build and Grow’.) We created Future Food Today to inspire ourselves and others to get curious in the kitchen. You’ll get the most out of this book if you’re keen to try something new—mealworms, anyone?—and aren’t afraid of a challenge here and there. But we also created this book to challenge our perceptions around food: at its core, Future Food Today is about illuminating the very pleasure of cooking. Rekindling our basic human desire to cook and feed ourselves is the first step in bringing people closer to one another and the planet. We aim to harness the immense power of getting our hands dirty, scraping the bottom of the pot, and trying our hand at growing our own food.
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Ultimately, we hope this book lets you jumpstart conversations—about food, nutrition, sustainability and how we’d like to live now and in the future.
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About SPACE10
SPACE10 is a research and design
lab on a mission to create better and more sustainable ways of living. Based in Copenhagen’s meatpacking district, we explore innovative solutions to the major societal changes expected to affect our planet in the near future. That includes looking into everything from rapid urbanisation and the scarcity of natural resources, to the lack of affordable housing and technological innovations. For the past few years, we’ve been asking ourselves: what if we could produce tasty, nutritious food and make it affordable for everyone? What if we could grow food locally, having a positive impact on people and the planet? And what if we could inspire the next generation to think about the importance of sustainable food in more playful ways? With those questions in mind, we started treating SPACE10 as a testing ground for
innovation in food. Over the past three years, we’ve had a vertical, hydroponic farm in our basement. We’ve built a bioreactor to grow our own spirulina. We’ve created an insect farm for mealworms. And we’ve built an aquaponic system, which grows fish and plants together in a closed-loop system. At one point, we were producing 100 kg of food per month— which granted our Chef and Food Designer, Simon Perez, an abundance of home-grown ingredients to tinker with and turn into imaginative and sustainable recipes. With Future Food Today, we’ve turned our prototypes and playful experiments into practical instructions for the home cook. Dig in.
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A Green Future
‘Food is a very natural thing. A tomato is not just a tomato—each one will vary in its texture, taste, smell and look. Recipes are just guides and inspiration. You need to taste as you go along and get comfortable cooking—so whether your tomato is more watery or firmer, you know how to adjust what you’re doing to get a delicious result. The more you cook, the better you get at it.’ — Simon Perez Chef and Food Designer at SPACE10
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Table of Contents
01 Fresh Food
18
Intro: Fresh Food Where It’s Grown
20
Salad Bar
22
Mushroom Ramen
40
Holy Mole Fish Taco
54
Build and Grow: Tabletop Mushrooms
70
02 Food for Gatherings
76
Intro: Eating Together
78
Breakfast Soup
80
Lunch Toast
90
Lean Green Tagine
102
Build and Grow: Tabletop Hydroponics
114
03 Future Fast Food
120
Intro: Changing Perceptions
122
Dogless Hotdog
124
Bug Burger and Surprise Sides
140
Swedish Neatballs
158
Build and Grow: Tabletop Spirulina
178
04 Snacks and Hacks
184
Intro: Waste to Taste
186
Coffee Snacks
188
Non-Avocado Toast
196
Instant Porridge
210
Sweet Treats
220
Drinks
228
236
Build and Grow: Tabletop Aquaponics
05 Base Recipes
242
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Chapter 01
Fresh Food
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Introduction: Fresh Food Where It’s Grown
We firmly believe in the power of local
food to help alleviate some of the challenges we’re facing around how we eat and how that affects the planet. Why? Getting food as fast as possible from harvest to table is nutritionally better for us and helps reduce our carbon footprints. And when we face where our food comes from, we can confront its production process, make informed decisions and prioritise transparency as an inherent part of how we eat. Right now, however, there are significant barriers in place that hinder many of us from eating locally. Whether it comes down to cost or accessibility, buying local food can sometimes feel like a burden. But perhaps technology and digital solutions could begin to help alleviate some of those issues—at least for even a part of your diet.
If you install an aquaponics system at home, for example, you can eat fresh microgreens all year round without having to buy them. If you’re a coffee fanatic, try saving your used coffee grounds to grow tabletop mushrooms. Of course, these tools won’t enable you to replace everything you eat with homegrown goodies. But, crucially, they’ll make it even a little bit easier for you to eat local—all while taking your food choices into your own hands.
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MUSHROOM RAMEN First introduced to Japan by Chinese immigrants, ramen is a soul-soothing and nourishing flavour bomb that uses noodles made with kansui—an alkaline solution that makes the noodles pleasantly chewy and yellow—and meat broth imbued with tons
Fresh Food
of umami flavour. Our version is a departure from the original: we’ve opted for a noodleless, umami-packed mushroom broth with shredded vegetables and chickpea tofu. Fun fact: we grow our own mushrooms from leftover coffee grounds.
Recipes for 4 servings
Mushroom Broth Shredded Veggies Marinated Cabbage Burnt Onions Roasted Chickpea Tofu Roasted Mushrooms Boiled Eggs Garnish
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Mushroom Broth Onions, roughly chopped
2
Garlic cloves, roughly chopped
2
Oyster mushrooms, roughly chopped
300 g
Button mushrooms, roughly chopped
200 g
Dried shiitake, roughly chopped
2 Tbsp
Red chilis, roughly chopped Clear rapeseed oil
1–4 1–2 Tbsp
White wine
100 ml
Brown miso paste
3 Tbsp
Veggie broth 1
Notes
1.5 L
Thyme
3 stems
Rosemary
3 stems
1 Find Base Recipe on page 248
It can be tempting to skimp on making your own veggie broth and use a store-bought version instead, but homemade broth makes a huge difference here. The depth of flavour is vital to this recipe, and that’s something you’ll only get from rolling up your sleeves and making your own broth.
Step 1
Heat the oil in a big pot over medium heat. When hot, add the onions, garlic, mushrooms and chilis and any other leftover vegetables you might have lying around. SautĂŠ until everything is nicely browned (but not at all burnt).
Step 2
Add the white wine to deglaze the pot and scrape up any bits stuck to the bottom. Bring the wine to a boil, reduce heat and let simmer until the liquid has reduced by half. Add the miso paste and stir until it’s well mixed.
Step 3
Add the veggie broth, thyme and rosemary to the pot. Bring to a boil, reduce heat to low and let simmer for 1–1.5 hours, skimming off any impurities that rise to the surface. (The longer you simmer, the deeper the flavour. Taste as you go along to find out what you like.) Strain the broth and season to taste.
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Chapter 02
Food for Gatherings
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Introduction: Eating Together Do you know what makes people unhappy? Stress. Fear. And eating alone. Research released in 2018 suggests that eating meals alone is ‘more strongly associated with unhappiness than any single factor other than having a mental illness.’ So much of what we do to connect with others happens over a few hours spent sharing dishes and conversation. It doesn’t matter what culture you come from or which beliefs you hold dear: the act of eating together satisfies our cravings for both delicious experiences and human interaction. In the following pages, you’ll find recipes meant to feed a crowd. These are dishes you can cook for friends and family; meals you can assemble to nourish your body as well as your community. And they’re scalable, too: whether you’re planning an intimate dinner party for your closest handful of pals or hosting a full-blown party, you can divide
or multiply the ingredients as you see fit. And we’ve included something for every meal of the day, so you always have a recipe to turn to when you need to provide a nourishing breakfast, whip up a light lunch or go all-out with a feast at dinnertime. Clear your schedule. Call your friends. And make time to cook and connect—the ultimate recipe for happiness and wellbeing in our society.
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BREAKFAST SOUP When you’re feeding a crowd in the morning, you want something unfussy and nourishing. What ticks both of those boxes? Soup! Besides making us feel comfy, cozy and maybe even a little nostalgic—almost
Food for Gatherings
every culture has a signature soup—these bowls are robust enough to get us through the morning while light enough to keep us feeling energised. Plus, they’re light on the wallet. Slurp up.
Recipes for 20 servings
Pumpkin Soup Seed and Nut Granulate Sourdough Croutons
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Pumpkin Soup Hokkaido pumpkin, chopped into 3 cm chunks
Notes
2 kg
Carrots, diced
6
Onions, diced
6
Garlic cloves, diced
2
Clear rapeseed oil
50 ml
White miso paste
50 g
Water
1.5 L
Can’t find Hokkaido? Opt for butternut squash instead.
Soup is widely enjoyed around the world as a breakfast staple. Miso soup reigns supreme in the morning in Japan; chickpea-packed lablabi is a Tunisian classic; and Colombia’s caldo de costilla jumpstarts your day with broth and beef short ribs.
Step 1
Heat the oil in a big pot over medium heat; when hot, add your veggies. Gently cook them until they’re browned, about 8–10 minutes.
Step 2
Add the miso paste and stir well. Add the water so that it covers everything. Bring to a boil, reduce the heat and let the soup simmer for 1–2 hours until everything is completely tender.
Step 3
Blend into a smooth soup. Regulate the consistency by adding more water if necessary.
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DOGLESS HOTDOG 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
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big splash of colour to your food, spirulina is pretty exciting because it’s jam-packed with nutrients. With fifty times more iron than spinach and more protein than the ‘dog’ itself, it turns an easy recipe into a nutritious meal.
Recipes for 10 servings
Spirulina Buns Pumpkin Seed Paste Dried and Glazed Carrots Mustard and Turmeric Mayo Beet and Berry Ketchup Cucumber Salad Roasted Onions Garnish
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Mealworm Patty Potatoes
200 g
Beetroots
800 g
Parsnips
200 g
Mealworms
50 g
Dried, blended shiitake mushrooms 1 Salt
½ tsp
Clear rapeseed oil
Notes
15 g 4 Tbsp
Psyllium husk 2
20 g
Wheat flour
20 g
1 If you can’t find these, look to our ‘Base Recipes’ to make your own. Otherwise, you can substitute them with any other type of dried mushrooms—or use 30 g of finely chopped, fresh shiitake instead.
2 You can find this at your local health-food store. Alternatively, substitute it with 20 g of day-old breadcrumbs.
Step 1
Preheat the oven to 160°C. Put the potatoes, beetroots and parsnips on a baking tray, cover with foil and roast for about 1.5 hours or until the vegetables are completely tender. Let cool, then cut into bite-sized chunks.
Step 2
Fry the mealworms and shiitake mushrooms in a pan with the salt and oil at medium heat until they’re well browned. Let them cool.
Step 3
Mix the mealworms, roasted vegetables and rapeseed oil together. Pass through a meat grinder. Once it’s all minced, add the psyllium husk and mix well.
Step 4
Shape patties of about 100 g and lightly coat them in the wheat flour. Heat a bit of oil in a pan until it’s very hot, then add the patties. Fry for 5–7 minutes per side. Season with salt and pepper.
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Chapter 05
Base Recipes
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Introduction: Base Recipes Throughout the book, we call for a number of recipes that serve as staples to help the dishes you cook come together. We’ve collected all of them in the following section, and there’s something for every level of cooking commitment. The pickling base, for example, is quite simple to put together but is fantastically versatile, helping you transform fresh fruit and veg into flavour bombs. The veggie broth, on the other hand, requires a bit more effort but offers huge rewards in taste that you just can’t get from a storebought version. Speaking of buying things at the store, you can find almost everything in this section at a local health-food store or online—but that will probably cost you more in both money and effort than whipping up these recipes yourself. Finally, feel free to experiment with the ingredients we’ve outlined (except for the pickling base—try to stick to the plan there). For the dried fruits and berries, for instance, you can use almost
any beautiful fresh fruit you have to make a crunchy topping for salads and oatmeal. For the green oil, mix and match your favourite herbs—the worst thing that’ll happen is you’ll end up with a flavour bomb that can always be iterated upon and improved. But the best part about these base recipes is that they aren’t limited to what you’ll find in this book: you can repurpose, reuse and reinvent them for almost everything you create in your kitchen—making these recipes a base not only for Future Food Today, but for eating experimentally and deliciously every day.
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Production Pre-press Printing
Sarah de Boer Edward de Nijs IPP Printers
Trade distribution USA and Canada
Consortium Book Sales & Distribution, LLC. 34 Thirteenth Avenue NE, Suite 101 Minneapolis, MN 55413–1007 T +1 612 746 2600 T +1 800 283 3572 (orders) F +1 612 746 2606
Trade distribution Benelux
Frame Publishers Luchtvaartstraat 4 1059 CA Amsterdam The Netherlands distribution@frameweb.com frameweb.com
Trade distribution Rest of world
Thames & Hudson Ltd 181A High Holborn London WC1V 7QX United Kingdom T +44 20 7845 5000 F +44 20 7845 5050 ISBN: 978–94–92311–40–5
© 2019 Frame Publishers, Amsterdam, All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, or any storage and retrieval system, without permission in writing from the publisher. Whilst every effort has been made to ensure accuracy, Frame Publishers does not under any circumstances accept responsibility for errors or omissions. Any mistakes or inaccuracies will be corrected in case of subsequent editions upon notification to the publisher. The Koninklijke Bibliotheek lists this publication in the Nederlandse Bibliografie: detailed bibliographic information is available on the internet at http://picarta.pica.nl Printed on acid-free paper produced from chlorine-free pulp. Printed in Poland 987654321
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A collection of future-proof and delicious recipes from research and design lab .