Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Pasta with kantareller

I love their flavour since the first time I tasted them... they are wild, golden and earthy... delicious!

Serves 2:
Fusilli (gluten free - 200g)
Kantareller (Chanterelle - 200g)
Soy cream (200ml)
Olive oil
Pepper
Salt

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

Veggies "à Brás"

A new version of an old portuguese classic...

Serves 2:
Potatoes (200g - peeled and cut into fine julienne)
Carrots (150g -  peeled and cut into fine julienne)
Zucchini (150g -  peeled and cut into fine julienne)
Mushrooms (100g - sliced)
Leek (100g - sliced)
Tofu (50g - cut into julienne)
Red Onion (1 - sliced)
Parsley (finely chopped)
Olive Oil (3 tbsp)
Salt
Black Pepper

1) Heat 2 tbsp of olive oil in a frying pan over a medium heat and fry the potatoes and carrots until crisp and golden. Transfer to a serving dish.
2) Add the remaining olive oil, leek, mushrooms, red onion, zucchini, tofu and cook over a gentle heat for five minutes, or until softened and beginning to caramelise.
3) Mix the potatoes and carrots with the leek mixture in the frying pan and heat.
4) Sprinkle with parsley, salt and pepper.
5) Serve with a green salad.

Cabbage and carrot red rice

Serves 2:
Red rice (150g)
Carrot (100g - sliced)
Cabbage (100g - shredded)
Water (400 ml)
Tomato passata (2 tbsp)
Olive oil (1)
Salt

1) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Reserve.
2) In a saucepan, add the rice and water, cook for 15 minutes.
3) Add the tomato passata stirring occasionally.
4) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Courgette, carrot and parsnip stir-fry

Serves 2:

Coconut oil (1 tbsp)
Garlic (1 clove - minced)
Ginger (1 tsp - grated)
Red onion (1 - minced)
Courgettes (3 - cubed)
Carrot (2 - small stripes) 
Parsnip (2 - small stripes)

Soy sauce (low sodium - 2 tbsp)
Fresh herbs (1 tsp-minced)

1) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions, carrots, parsnips and stir fry for 3 minutes. Turn the heat to medium, add in the courgettes, ginger and the garlic and stir fry for 3 minutes more.
2) Stir in the soya sauce and the herbs, enjoy!

Polenta Bolognese

Warm and comforting! 

Serves 2:
Easy-cook polenta (200g)
Water (250 ml)
Soy bolognese (150g)
Vegan Cheese (50 g - grated)
Oregano
Salt
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) Garnish the polenta with the bolognese, sprinkle with cheese, oregano and ground pepper.
6) Bake in the oven (grill) until the cheese melts.

Red rice and veggies stir-fry

Inspired by Asian cuisine flavors, fast, easy, nutritious and yummy!

Serves 2:
Red rice (200g - cooked and cooled)
Zucchini (200g - chopped)
Mushrooms(100g - sliced)
Leek (100g - chopped)
Coconut oil (1 tbsp)
Soy sauce

1) Heat oil in a wok or skillet, add zucchini and leek, cook them over medium-high heat for about 3 minutes, add the mushrooms and cook until they lose all the water.
2) Add the rice season with soy sauce and cook until rice is warm.

Blueberry cashewcake

Another delicacy made special with Roberts Berries :) Yummy!

Serves 4:
Almonds (75g)
Dried Figs (pitted - 75g)

For filling :
Cashews (raw - 100g)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

Topping:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add almonds and figs to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.
7) Mix berry wild blueberry and chia seeds together. Let it sit in the fridge for a couple of hours and top the cashew cakes before serving.

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)
Oregano
Salt
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.

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.

Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Date muffins

Gluten free... vegan... sugar free...

 

Makes 4:

Oat flour (gluten-free - 3/4 cup)

Rolled oats (gluten free - 1/4 cup)
Baking powder (1 tsp) 

Coconut oil (melted - 2 tbsp)  
Date syrup (2 tbsp) 
Lemon juice (2 tsp) Rice milk (1/4 cup)

1) Preheat oven to 180ºC.

2) Mix together all ingredients in a large bowl.

3) Add the mixture to muffin thins.
4) Bake for 15 to 20 minutes.
5) Enjoy them simple or with a date syrup glaze.

Blueberry chia pudding

Roberts Berrie Wild Blueberry is an amazing and delicious drink as is... 260 blueberries with all their goodness and nutrition into a single serving... yummy!

If you mix in some chia seeds... you get this wonderful and delicious chia pudding :)

Serves 1:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Mix everything together. Let it sit in the fridge for a couple of hours and enjoy.

Roberts Berrie Wild Blueberry

In Sweden one of the most beautiful and relaxing things one can do is walk near a lake surrounded by a forest... delightful, calm and gorgeous.

And after a long walk, Roberts Berrie Wild Blueberry was a great way to nourish and refresh.

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.

Dark chocolate overnight oats

Ewalie's chocolate muesli... healthy vegan, gluten free and organic ingredients come together to create a decadent tasting breakfast or snack. Who says you can't have chocolate for breakfast?!

We taste it with plain soya yogurt... it was delicious but my passion for overnight oats drove me to made them overnight and the result was delicious!

Dark chocolate overnight oats

Serves 2: 
Ewalie Chokladmüsli (100g)
Rice Milk (240 ml - or other vegetable milk)

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

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!

Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Nordic Koivu Birch Sap

Nordic Koivu Birch Sap is nature's own recipe to enhance and restore your vitality, full of minerals, micronutrients and phytoncides... natural mild and fresh taste... simply pure Scandinavian nature in a glass :)