Falafel patties

Ewalie Falafelmix is a delicious combination of chickpeas and spices... easy to prepare with no additives.. just plain and pure ingredients. Organic, vegan and gluten free.

I had them done just by adding water (1 cup of falafel mix and 1 cup of boiling water = 3 patties) , let them swell for 20 minutes, shape burger sized patties and shallow fry them in olive oil... served on whole rye and oat bread with salted cabbage and some organic ketchup... yummy!

Fried rice with mushrooms, cashew and dried tomato

Amazingly easy and delicious.

Serves 2:

Jasmim rice (150g - cooked and cooled)

Mushrooms (200g - chopped)

Cashews (50g)

Dried tomato (1 - chopped)

Olive oil
Soya sauce (gluten-free)

1) Heat oil in a wok or skillet, add chopped mushrooms, cook them over medium-high heat for about 3 minutes. Add cashews, rice and cook for 3 minutes.
2) Add the dried tomato, season with soy sauce and cook for 2 more minutes, until warm.

Broccoli and shiitake stir-fry

Dried shiitake mushrooms add an exquisite flavor to an homemade version of a Chinese classic.

Serves 2:
Broccoli (500g - cut into florets)
Rapeseed oil (2 tbsp)
Red onion (1/2 - thinly sliced)
Shiitake mushrooms (6 - dried, reconstituted in 1 cup boiling water for 20 minutes, sliced)
Garlic (1 clove, finely minced)
Ginger (1 tsp- grated)
Soya sauce (2 tbsp + 2 tbsp water)

1) Fill the wok or saute pan with about 1 cup of water, add the brocolli florets and bring to a boil. Cover and let steam until crisp-tender. 
2) Drain the brocolli, wipe the wok dry and return wok to the stove.  
3) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the brocolli, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant.
4) Stir in the soya sauce and the water, enjoy!

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) 
Salt 
Pepper

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

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!

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!

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.

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.

Potato Croquettes

Crunchy and tasteful :)

Serves 2:
Potatoes (peeled and cut into cubes - or leftover mashed potatoes) - 250g
Parsley (finely chopped) - 2 tsp
Onion (finely chopped or powder) - 2 tsp
Flour - 50g
Salt
Pepper
Nutmeg
Olive oil (for frying)

1) Boil the potatoes until tender and then mash as fine as possible. Set aside to cool slightly. If using mashed potatoes leftovers skip this step.
2) In a large bowl, stir together mashed potatoes, onion and parsley; season with salt, nutmeg and pepper, add the flour and combine.
3) Take small handfuls of the potato mixture and shape into logs.
4) In a heavy medium saucepan, heat the oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed.

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!

Raw Carrot, Beet, Apple and Pear Salad

A stunning autumn salad with fresh raw ingredients, for a vitamin boost...

Serves 2:
Carrots (2)
Beetroot (2 - small)
Apple (1)
Pear (1)

1) Trim, peel, and grate the carrots, beets, apple and pear.
2) Combine them in a ball.
3) Sprinkle with a few drops of lemon juice and a sprinkle of olive oil.

Oat Bread

And here it is... the promised bread from Provena :) It was just delicious!

Makes 1 big loaf :
Water (37C - 400 ml)
Salt (1 tsp)
Olive oil (50 ml)
Yeast (dry - 10g)
Provena gluten-free oat bread mix (450g)

1) Stir the flour and salt together in a large bowl, then make a well in the center and add the water, olive oil and yeast, stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it into a loaf and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

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. 

Pepper and Tofu Stir-Fry

Serves 2:
Tofu (200g - firm, cubbed)
Olive oil (1 tbsp)
Red Pepper (1 - de seeded and chopped)
Green Pepper (1 - de seeded and chopped)
Garlic (1 clove - chopped)
Soy sauce (1 tbsp)
Black pepper (freshly ground)

1) Heat the olive oil in a wok or a large frying pan, add the tofu and fry for 3 minutes, then add the garlic, peppers and fry for 2 minutes.
2) Add the soy sauce, freshly ground black pepper and fry for 2 minutes.

Beetroot Greens

Serves 2:
Beet Greens (300g)
Olive Oil (1 tbsp)
Pepper (freshly ground)

1) Wash the greens with cold water. Drain and cut away any heavy stems.
2) In a large skillet in low heat add the beet greens and sprinkle with olive oil. Simmer for 10 minutes until the greens are tender. Season with pepper.