Monday, 21 September 2015

Instant Blueberry Oats

Homemade instant oatmeal – put some of the mixture in a bowl, add some hot water, and enjoy!
6 servings:
Rolled oats (300g)
Biona bilberry powder (1 tbsp)

1) Put the oats and the blueberry powder in a food processor and blend until the oats are almost powdered.
2) Store the mixture in a airtight container.
3) To serve: 5 tbsp of the oat mixture + 150 ml boiling water + agave nectar. Yummy!

Sunday, 20 September 2015

Mushrooms and vegan cheese polenta

Vegan, gluten free and delicious :)
Serves 2:
Easy-cook polenta (200g)
Water (250 ml)

Mushrooms (150g - sliced)
Olive oil (1 tbsp)
Vegan Cheese (50 g - grated)
Back pepper (freshly ground)

1) Bring the water to a boil in a large pan and add the salt.
2) Place the polenta grains in a jug and pour slowly into the boiling water. Use a long-handled wooden spoon to stir constantly, until all the polenta has been incorporated and there are no lumps.
3) Pour the polenta mixture into the baking tray and leave to cool.

4) Heat the oil in a large frying pan. Add the mushrooms and fry gently for 5 minutes.
5) Garnish the polenta with the mushrooms, sprinkle with cheese, oregano and ground pepper.
6) Bake in the oven (grill) until the cheese melts.

Tuesday, 15 September 2015

Lingon & Cranberry Chia Pudding

As I published before Roberts Berrie drinks are amazingly delicious and nutritious :)
After enjoying it by itself, it came the turn to the Berrie Lingonberry-Cranberry "dance" with some chia seeds... and the result was again really delicious!

Serves 1:
Chia seeds (2 tbsp)
Berrie lingonberry-cranberry (200g)

1) Mix everything together. Let it sit in the fridge for a couple of hours and enjoy. You can top with vegan whipped cream for a delicious and healthy dessert.

Thursday, 10 September 2015

Swedish Vegan Limpa Bread

Yummy.... the smell of freshly baked bread :)
Makes one loaf:
All-purpose flour (2 cups)
Rye flour (2 cups)
Caraway and fennel seeds, ( 2 tsp - finely ground)

Instant yeast (1 tbsp)
Orange zest (1 tbsp)

Salt (1 tsp)
Date syrup (2 tbsp)
Canola Oil (2 tbsp)

Mixing the dough by hand:

1) Combine the flour, yeast, salt, orange zest, and seeds with a whisk or fork in a large mixing bowl. Slowly pour in the water, date syrup, and oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough.

2) Mix until the mixture comes together and forms a slightly lumpy and sticky dough. After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 20 minutes.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic.
4) Shape it in two loaves and leave it in a warm place for at least two hours until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaves for 30 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Tuesday, 1 September 2015

Saving water by going vegan

World Water Week in Stockholm:
We have a result! Going Vegan won the Best Water Ideas campaign with as much 58 % of the total 2,730 votes.

People representing all ages, disciplines, and continents has voted in the campaign over the past couple of months.

Meat production has several effects on the environment, and is relatively water intense compared to producing other crops.

It requires 15,500 litres of water to produce 1 kg beef; this can be contrasted to 180 litres for 1 kg tomatoes and 250 litres for 1 kg potatoes.

The virtual water we eat (i.e. the water needed to produce the crops on our plates) constitutes the majority of all water we use, and can be as large as 4000 litres of water/capita/day.

If more consumers changed to less water intense diets and chose for example pulses, vegetables and grains over meat, a lot of water could be saved."