Monday, 29 June 2015

Mixed beans salad

This simple and delicious salad is easy to make, full of flavour and perfect as a main dish :)
Serves 2/3:
Mixed beans (cooked - 350g)
Tomato (2 - cubed) 
Cucumber (1 - cubed) 
Pickled cucumber (1 tbsp - chopped) 
Garlic (1 cloves - minced) 
Olive oil (1 tbsp) 

1) Mix all the ingredients in a serving bowl. 
2) Gently toss to combine.

Sunday, 28 June 2015

Lemon Masala-Burgare

After tasting the Rödbetsbiffar, today we tried the Lemon Masala-Burgare. They are also from ekkogourmet, organic, vegan, soya and gluten free.

Spiced with ginger, coriander, garlic, fennel and lemon... a great taste!

Saturday, 27 June 2015


Rödbetsbiffar from Ekkogourmet are organic, vegan, gluten free, soya free and produced in Sweden.
Flavorful, with lots of vegetable chunks and an appealing texture...

Friday, 26 June 2015

Raw Strawberry Ice Cream

After a great walk around Skövde...
A delicious and healthy treat :)
Lily och Hanna's raw strawberry ice cream is healthy, vegan, organic and delicious! Amazingly good...

Tuesday, 23 June 2015

3 Cs Stir-fry Rice

Delicious and fast :)
Serves 2:
Basmati rice (200g - cooked and cooled)
Corn (100g - cooked)
Cashews (30g)
Cranberries (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet add all the ingredients and warm through.

Thursday, 18 June 2015

Carrot and Mayo Patties

Crispy and fabulous as a side dish or as an appetizer!

Makes 9:
Carrot (160g)

Mayo (Astrid och Aporna Roasted Garlic Mayo - 3 tbsp)
Oat Flour (50g)
Baking powder (1 tsp)
Garlic (1/2 clove - minced)


1) Place all the ingredients in food processor and blend until combined.
2) Heat olive oil in a frying pan and shape the paste into small patties with the help of a spoon. Carefully lower the patties into the hot oil, in batches.
3) Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining patties.

Wednesday, 10 June 2015

Tomato hummus

An old and traditional hummus recipe with a great flavor twist... served with this amazing crispy spelt flatbread.

Serves 4 to 6:
Chickpeas (400g - canned)
Dried tomato (1 medium)
Lemon juice (2 tbsp)
Garlic (2 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, tomato, lemon juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lemon juice or olive oil to taste. Turn out into a serving small dish, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.

Tuesday, 9 June 2015

Ewali brownie

Ewali gluten free brownie mix made vegan... delicious, chocolatey and fudgy!
Makes 1 (around 16 small squares):
Ewali gluten free brownie mix (1 packet)
Apple sauce (125g)
Rice milk (50 ml)

1) Preheat the oven to 180C,
2) Line a baking pan with parchment paper,
3) Empty the mix packet into a bowl,
4) Add apple sauce, rice milk and mix until well combined (if needed add extra rice milk),
5) Drop the thick batter onto the pan,
6) Press using a spatula to even it,
7) Bake for 20 to 25 minutes.
8) Serving suggestion: Red berries and vegan cream.

Monday, 1 June 2015

Macadamia and blueberry mousse

Raw, rich and delicious!
Serves 2:
Macadamia (50g - soaked, at least, 2 hours)
Blueberries (150g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend macadamia with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.