Wednesday, 22 April 2015

Mango waffles & Overnight Oats

I already posted about this amazing dried fruits, the mango is really great and tasty by itself but I adventure to try it on some recipes...

Mango Waffles

Makes 5: 
Whole wheat flour (1 1/2 cups) 
Rice drink (2 cups)
Dried mango (Nathalies - 5 "stripes") 
Baking Powder (1 tsp) 
Non-hydrogenated margarine (50g - melted and cooled) 
Flaxseed (powder - 1 tbsp)

(Waffle machine)

1) Mix all the ingredients in a bowl. 
2) Leave the batter to "swell" for 5-10 minutes. 
3) Preheat the waffle iron. 
4) Cook the batter in the waffle machine. 
5) Eat the waffles warm or room temperature.

They were so tasty that didn't need any topping :)

Overnight oats with mango
Serves 2:
Rolled Oats (100g) 
Nathalies dried mango (25g)
Rice Milk (240 ml - or other vegetable milk)

1) Stir everything together in a bowl. Place in fridge overnight. 
2) Enjoy!

Tuesday, 21 April 2015

Muesli Cookies

Yummy :)
Makes 14 cookies:
Rye flakes (40g)
Oat flakes (40g)
Rice flakes (40g)
Pumpkin seeds (10g)
Sunflower seeds (10g)
Coconut oil (50g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix lakes, seeds, date syrup and coconut oil.

3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Monday, 20 April 2015

EWALIEs Ekologiska & Glutenfria Bärmüsli

EWALIEs Ekologiska & Glutenfria Bärmüsli is an amazing combination of oats, apricots, pumpkin seeds, apple, blackberries, blueberries, strawberries and rice flour. Gluten-free, organic and vegan. Great for breakfast and snacks.
Overnight Bärnmusli

Serves 2:
Bärnmusli (100g)
Almond milk (240 ml - or other vegetable milk or water)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning, enjoy!

Sunday, 19 April 2015

Orange and chocolate chips cake

The dessert from our second vegan cooking workshop in Skövde, Sweden.
Makes 1 cake (big):
All-purpose flour (225 g)
Rice flour (225g)
Baking powder (2 tsp)
Extra virgin olive oil (125g)
Orange (juice of one big orange)
Muscovado Sugar (200g)
Water (100 ml)
Lemon (1 tsp)
Vegan chocolate chips (75g)

1) Preheat the oven to 180° C (350° F).
2) Line a large cake pan.
3) Mix together all ingredients, in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Saturday, 18 April 2015

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.
Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g)

Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 

2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Friday, 17 April 2015

Chocolate cake with chocolate frosting

Healthy, indulgent... delicious!
Makes 1 cake (medium):  
Oat Flour (100g) 
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml)

Baking Soda (2 tsp) 
Raw Cocoa powder (80g) 
Water (200 ml - boiling)

Semi-sweet chocolate (50g)
Coconut oil (1 tsp)

Soya milk (or other vegetable milk - 1 tbsp)

1) Preheat the oven to 180C/350F/Gas 4. 
2) Line one cake tin with parchment paper. Set aside. 
3) In a large mixing bowl, stir together the dry ingredients. 
4) Add coconut oil and mix. 
5) Stir in boiling water (batter will be thin). 
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool. 
8) Prepare the frosting. Melt the chocolate with the coconut oil. 
9) Pour over the chocolate frosting.

Thursday, 16 April 2015

Pak choi, carrot and kamut casserole

Kamut is a chewy, buttery taste ancient grain, an excellent source of protein, vitamins and minerals.

Serves 2:
Kamut (150g - cooked)
Olive oil (1 btsp)
Ginger (1 tsp - grated)

Garlic (minced - 1 clove)
Pak choi (200g - chopped)

Carrots (150g - sliced)
Tomato pureé (50 ml)
Oat Cream (100 ml)

1) Heat the oil in a large pan and add the ginger, the carrots and the white part of the pak choi. Stir for a few minutes and then add the green part. Cook until softened (if necessary add a spoon of water), then add the tomato sauce, the kamut and the oat cream.
2) Cook through a few more minutes until warm, season to taste with salt and pepper and serve.

PS: In the picture served with polenta and soya cakes.

Sunday, 12 April 2015

Panda Natural Licorice Softie Bars

Panda liquorice is renowned for its unique flavor and softness. The secret of such delicious liquorice lies in carefully cooking in a traditional way, and in the use of simple ingredients, among them liquorice extract and aniseed oil. Panda Liquorice contains less than 0.5% fat, no white sugar or preservatives, it is Kosher and suitable for vegetarians and vegans.

The newly launched Panda Softie bars, add to the amazing licorice flavor a fragrant and juicy strawberry filled center... delicious :)

Friday, 10 April 2015

Sea bucktorn pop cakes

Biokia sea buckthorn powder is rich in dietary fiber, vitamins C and E as well as potassium, copper and manganese.
Makes 12 small cake pops:
All-purpose flour (1 cup)
Baking powder (1 tsp) 
Coconut oil (melted - 2 tbsp)  Agave syrup (1 tbsp)
Sea buckthorn powder (1 tbsp)
Rice milk (1/4 cup)

1) Preheat the cake pop machine.
2) Mix together all ingredients in a large bowl.
3) Add 1 tbsp of batter into each cake pops holes.
4) Close the top and bake for 3 to 5 minutes (depending on your machine)
5) Pull them out and let them cool. Enjoy them simple or with a glaze.

PS: If you don't have a cake pop machine you can do them as mini muffins and bake them in the oven. 

Thursday, 9 April 2015

Beef style strips in tomato and basil sauce

Fry's beef-style strips are great if you fry them in a little bit of olive oil for around 6 to 8 minutes and then add to your favorite stir-fry. In this recipe I decide to make them in a basil and tomato sauce, served with white rice and some raw radishes.

Serves 2:
Fry's beef-style strips (200g)
Olive oil (1 tbsp) 
Tomatoes (3 - ripe, cubed)
Basil (4 leaves)
Onion (1 small - minced)
Garlic (1 clove - minced)

1) In a nonstick skillet, over medium heat, add the strips, olive oil, garlic and onion and cook for 5 minutes.

2) Add the tomato and the basil and cook for another 2 minutes. Season to taste with a bit of pepper and serve.

Nathalies dried fruit

Dried fruit, organic, sulfur free, sugar free... just delicious :)

Thursday, 2 April 2015

Raw Cashew, Banana and Blueberry Mousse

Made from whole dried wild berries, Biokia’s berry powders contain no added ingredients. One hundred grams of berry powder equals approximately one kilogram of berries, offering the health effects of berries in a highly condensed form.

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Banana (1 - frozen, organic)
Blueberry powder (1 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with banana until it forms a very smooth paste.
2) Add the blueberry powder, coconut oil and mix  until combined.
3) Spoon into two small serving dish, if you wish a thicker consistency you can let mousse set up in the fridge for 30 minutes.

Wednesday, 1 April 2015

Vegan Burgers

Fry's burgers are irresistibly tasty and made using a secret family recipe to create a flavorful culinary experience... I have tasted them simple, in a burger bun over a leaf of lettuce.
They are tasty, crunchy and hearty.