Rödbetsbiffar

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

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.

Tofu and vegetables stir-fry

Fast, nutritious and delicious...

Serves 2:
Tofu (hard and cut into cubes)
Coconut oil (2 tbsp)
Fresh ginger (1 tbsp grated or minced)
Garlic (1 clove minced)
Fresh vegetables of your choice (500g - broccoli, peas, carrots, onion, bell pepper, snow peas,...)
Soy sauce (1 tbsp - make sure is gluten free for a gluten free recipe)
Sesame seeds

1) In a wok or a large skillet with coconut oil stir-fry the coconut until brown, reserve the tofu and add 1 more tbsp of coconut oil, the vegetables, garlic and ginger and cook over high heat until tender.
2) Add the tofu and the soy sauce, cook until heated through and well mixed. Sprinkle with sesame seeds before serving.

Potato Salad with Vegan Mayo

Creamy, tasty and delicious... gets even better when you use Astrid och Aporna Roasted Garlic Mayo!

Serves 2-3:
Potatoes (450g - cooked and cooled)
Mayo (2 tbsp)
Cucumber pickles (50g)
Fresh Herbs (2 tbsp)

1) Chop peeled potatoes into bite-size chunks then add to a bowl.
2) Add in the rest of ingredients.
3) Enjoy!

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.

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.

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)
Pepper

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.

Beans and soya stew

Inspired in traditional flavors, fulfilling, easy to cook one pot meal.

Serves 2:
Soya tvp chunks (50g - soaked and drained)
Olive oil (1 tbsp)
Onion (1 - finely chopped)
Garlic (1 clove - minced)
Carrot (1 - finely chopped)
Cabbage (100g - finely chopped)
Red beans (200g - cooked with 2 tbsp of the cooking water)
Salt and pepper

1) Heat the olive oil in a medium saucepan add onion, garlic and soya chunks and sauté on medium heat for 2 minutes.
2) Add carrot, cabbage and cook until the vegetables are soft.
3) Mix in the beans and the cooking water and cook until warm, season to taste and enjoy.

Stir-fry rice and veggies

A delicious, fast and easy way to use rice leftovers.

Serves 2:
Brown rice (200g - cooked and cooled)
Bok choi (200g - chopped)
Carrots (100g - diced)
Garlic (1 clove - chopped)
Raisins (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet, add chopped and diced carrots, cook them over medium-high heat for about 3 minutes. Add book choi and cook for 3 minutes.
2) Add the rice and the raisins, season with soy sauce and cook until rice is warm.

Baked new potatoes

Crispy skins and fluffy insides, delicious!

Serves 4 to 6: 
Small new potatoes (1 kg)

Olive oil(1 tbsp)
Sea salt (freshly ground)
Black pepper (freshly ground)

1) Preheat oven to 200C.
2) Wash your potatoes, drain them, drizzle with just a little touch of olive oil. 
3) Transfer the potatoes to a roasting pan and spread out into 1 layer. 
4) Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
5) Season to taste with freshly ground salt and pepper.

Broccoli and coconut noodles

Quick, healthy and delightful!

Serves 2:
Olive oil (1 tbsp)
Noodles (200g)
Soy cubes (20g - tvp - soaked for 5 minutes - optional)
Broccoli (150g - prepared into small floret)
Red onion (1/2 - finely slice)
Soy sauce (1 tbsp)
Coconut milk (50 ml)

1) Bring a saucepan of water to the boil and cook the noodles for 3 minutes. Drain, refresh in cold water, and reserve. 
2) Heat the olive oil in a wok over a moderate heat until hot. Stir-fry the broccoli, onion and soy cubes for 3 minutes, stirring all the time. Add the noodles, coconut milk and soy sauce to wok, stirring well. 
3) Serve warm and enjoy!

Vegan mushrooms, spinach and tomato quiche

This recipe uses tofu instead of eggs for a healthy and low-fat meal. As a result you get a light, fluffy and full of flavor quiche!

Makes 1: 
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Mushrooms (200g)
Spinach (100g)
Dried tomato (100g - chopped)
Olives (50g - chopped)
Garlic (powder)
Onion (powder)
Olive oil
Black pepper and salt
Shortcrust pastry (250g - this one is wholegrain spelt)

1) Preheat oven to 200 degrees Celcius/392 degrees Fahrenheit. 
2) Place tofu, water, garlic, onion, pepper and salt in a food processor and run until you have a smooth mixture, you can taste during this step so you get the seasoning exactly to your liking.
3)  Chop the  mushrooms and the spinach finely. Heat the olive oil in a saucepan, add the chopped ingredients and allow to simmer until the water is evaporated. Remove from heat and had the chopped dried tomato and olives.
4) Combine the mushrooms and spinach mixture with the sauce, and mix thoroughly. Line the tin with the pie dough and pour the filling into it.
5) Place it in the preheated oven for about 40 minutes, or until firm on the inside and slightly golden on the top.

Avocado and Black Beans Patties

Makes 12 (small):
Avocado (ripe - 1)
Garlic (1 clove)
Black beans (cooked and drained - 230g)
Onion (powder - 1tsp) 
Salt (q.b.)
Oat flour (1 tbsp)
Olive oil 

1) In a food processor mix avocado, garlic, onion, beans and salt until well combined.
2) Add the oat flour and mix well.
3) Shape the patties.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Roasted Brussel Sprouts

If you think you don't like brussel sprouts... give this simple recipe a try!

Serves 2:
Brussel sprouts (300g)
Olive oil (2 tbsp)
Garlic (2 cloves)
Salt
Pepper

1) Preheat oven to 180C.
2) Trim the bottom of brussel sprouts and slice each in half.
3) Toss the brussel sprouts with olive oil and crushed garlic, season to taste with salt and pepper.
4) Place in a oven dish and roast for about 15-20 minutes or until the sprouts are tender and browned. Enjoy!

Mushrooms, avocado and cashews stir-fry

A delicious combination mushrooms and cashews for an easy and fast meal.

Serves 2:
Mushrooms (100g - sliced)
Yellow pepper (50g - sliced)
Olive oil (1 tbsp)
Ginger (1 tsp - shredded)
Avocado (1 - cubed)
Handful cashew nuts (2 tbsp)
Raisins (1 tbsp)
Soy sauce (1 tbsp)

1) Heat the olive oil in a frying pan. 
2) Add the ginger, pepper and mushrooms cook for 5 minutes.
3) Add the avocado, cashew nuts and raisins. Cook for another 2 minutes
4) Sprinkle with soya sauce and serve.

Fragant Black Beans Rice

Comfort food

Serves 2:
Jasmim rice (150g)
Water (400 ml)
Black Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Olive oil (1 wire)
Salt

1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes. Season to taste.
4) Sprinkle with olive oil.

"The Pasta" - Fusilli with Creamy Mushroom Sauce

I think I can call this a family recipe... "the pasta"... that as always been the first answer from my little (higher than me) sisters for the question: what do you want for dinner?

I've already published a similar recipe but this one has a very special ingredient: oat imat creamy, full of flavour, light and delicious... another great product from Oatly.

Serves 2:
Fusilli (200g)
Mushrooms (200g)
Oatly imat (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the oatly imat cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat. Season to taste with pepper.

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.

In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning. 

Broad Beans Salad

For our last lunch in Cascais we decided to use the rest of the broad beans that were picked in S&M house... and the result was this great salad!

Serves 2/3:
Broad Beans (250g)
Seitan (100g - cubed)
Tomato (2 - cubed)
Cucumber (1 - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan and corianders.
3) Season and cook for 3 minutes.
4) Mix all the ingredients in a serving bowl.
5) Gently toss to combine.