Vegan spinach quiche

Fluffy, light and delicious!

Makes 1:
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Spinach (200g)
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 spinach finely. Heat the olive oil in a saucepan, add the spinach and allow to simmer until the water is evaporated. Remove from heat and let cool.
4) Combine the spinach 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.

Hummus in rye boats

Another twist on this classic, today with lime juice and fresh herbs... served in small, delicious "boats" from Linkusuo.

Serves 6 to 8 (as an appetizer):
Chickpeas (400g - canned)
Fresh herbs (- parsley, chives, coriander - to taste)
Lime juice (2 tbsp)
Garlic (1 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, herbs, lime juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lime juice or olive oil to taste. 
4 ) Fill in the Original Rye Crisp and serve as an appetizer or a small ... but nutritious meal... delicious :)

Overnight banana and date oats

Overnight oats are a inexpensive, delicious and full of nutrition way to start your day!

 

Serves 2:
Rolled oats (90g)
Water (100 ml)
Soy yogurt (3 tbsp)
Banana (1 - sliced)
Date syrup (1 tbsp)

1) Stir water and oats together in a bowl. Place in fridge overnight.
2) In the morning mix in the soy yogurt, top with sliced banana and date syrup. Delicious :)

Vegan dinkel pizza

Lindroos dinkel tunnbröd...

...for a fast and delicious meal :)

Serves 2:

Dinkel tunnbröd (2 slices)

Tomato purée (3 tbsp)

Mushrooms (sliced - 100g)

Vegan cheese (50g)

Vegan ham (50g)

1) Preheat oven to 180C.

2) Top the bread with tomato, mushrooms, cheese and ham.

3) Cook for 15 minutes, or until the mushrooms are cooked and the cheese melted.

Davert Falafel

Falafel are small balls of chickpeas, fine herbs and oriental spices. Davert made it easy to prepare,
aromatic and full of flavor!

Just add some water and enjoy yourself!

Served with quinoa, beans, carrots and sweet potato and a slice of lemon.

Davert Vegetable Burgers

Ready-mix burgers. Easy handy and flavorful spelt and vegetables organic burgers.

 

Add some warm water, olive oil and onion and enjoy! :)

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.

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!

Potato and Carrot vegan Latkes

A vegan and slightly altered version of Latkes :)

Makes 12:
Potatoes (250g)
Carrots (200g)
the Vegg (Egg replacer - equivalent to 1 egg mixed with 4 tbsp of water)
Oat flour (1 tbsp)
Salt (1/2 tsp)
Pepper
Olive Oil

1) Peel potatoes and carrot and coarsely grate them.
2) In a large bowl, whisk the flour, the Vegg, salt and pepper together. Stir in the potato and carrot until all pieces are evenly coated.
3) In a medium skillet, heat 2 tablespoons of olive oil. Drop packed tablespoons of the potato and carrot mixture into the skillet and flatten them with the back of a spoon.
4) Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook until golden on the bottom, about 1 minute.
5) Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

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.

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!

Nathalies dried fruit

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

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.

Happy mood and overnight oats with pear

Wherever you go, whatever you do, always bring with you your inner sunshine...

Happy mood is a taste and healthful combination of Green Sencha, Oolong, Hibiscus and Iceland moss, that makes your day more brightfull.

Overnight oats and quinoa with pear 
Serves 2: 
Rolled Oats (70g) 
Rolled Quinoa Flakes (30g)
Oat Milk (225 ml - or other vegetable milk) 
Pears (2 - ripe)

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

A walk in the woods

And we went for a little walk in the peaceful woods...

Roo'bar kept us company.
Inca Berry bar is juicy and sweet with a fine and delicate sour finish.
Baobab Ginger bar is spicy, aromatic and flavorful.
Both are really yummy!

Fruit Salad

A refreshing fruit salad, easy and tasteful that can be made in advance. It makes a delicious snack and light meal.

Serves 2 to 3:
Peach (1)
Kiwi (1)
Pear (1)
Apple (1)
Raisins (20g)
Dried cranberries (20g)
Orange (1)

1) Cut peach, kiwi, pear and apple into small pieces and put all in a ball.
2) Add the raisins and cranberries.
3) Juice the orange and mix the juice with the prepared fruit.
4) Chill in the fridge, before serving.

Vegan coconut and chocolate balls

Refined sugar free, gluten free and vegan.

Makes 4 
For the filling:
Shredded coconut (50g) 
Organic coconut oil (25g - room temperature)
Agave nectar (20g)

For the coating: 
Raw cocoa powder (10g)
Agave nectar (1 tsp)
Organic coconut oil (1 tsp)
 
1) Place coconut, coconut oil and agave in a bowl and mix through until well combined.
2) Roll mixture into balls, place onto a baking tray and pop into the freezer to chill.
3) Melt the coconut oil and combine with cacao and agave.
4) Take the balls out of the freezer, dip into the chocolate mixture and place back into freezer.
5) Enjoy and if there's some left keep them chilled, in the freezer.

Overnight oats with dried blueberries

From the forests of northern Finland, handpicked blueberries with all the magical goodness...

Serves 2: 
Rolled Oats (100g)
Biokia dried blueberries (20g) 
Cashew Milk (240 ml - or other vegetable milk)

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

Mixed beans soup

A warming bowl of this hearty, healthy soup is filling enough for a dinner.

Serves 4:
Potatoes (300g - peeled)
Carrots (200g - peeled)
Mixed pre-cooked beans (250g - cannellini, red, white, borloti)
Garlic (1 clove)
Onion (small - half)
Water (700 ml)
Olive oil
Salt
Black pepper

1) Place all the ingredients, except the beans, in a saucepan and cook until the potato is soft.
2) Grind and add the beans. Bring to boil.
3) Season with salt, pepper, olive oil.