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.

Blue Waffles

Wholesome, naturally sweetened, full of flavor and... blue :)

Makes 3:
Oat flour (gluten free - 100g) 
Soya yogurt (200 ml)
Baking powder (1 tsp) 
Blueberry powder (Biokia - 2 tsp)
Olive oil (1 tbsp)

Strawberry jam and soya yogurt (for topping - optional)
(Waffle machine)

1) Mix all the ingredients in a bowl.
2) Leave the batter to "swell" for 5-10 minutes.
3) Preheat the waffle iron.
4) Cook the batter in the waffle machine.
5) Eat the waffles warm or room temperature, topped with strawberry jam and soya yogurt.

EWALIEs Ekologiska & Glutenfria Bärmüsli

EWALIEs Ekologiska & Glutenfria Bärmüsli is an amazing combination of oats, apricots, pumpkin seeds, apple, blackberries, blueberries, strawberries and rice flour. Gluten-free, organic and vegan. Great for breakfast and snacks.

 

Overnight Bärnmusli

Serves 2:
Bärnmusli (100g)
Almond milk (240 ml - or other vegetable milk or water)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning, 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.

Raw Cashew, Banana and Blueberry Mousse

Made from whole dried wild berries, Biokia’s berry powders contain no added ingredients. One hundred grams of berry powder equals approximately one kilogram of berries, offering the health effects of berries in a highly condensed form.

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Banana (1 - frozen, organic)
Blueberry powder (1 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with banana until it forms a very smooth paste.
2) Add the blueberry powder, coconut oil and mix  until combined.
3) Spoon into two small serving dish, if you wish a thicker consistency you can let mousse set up in the fridge for 30 minutes.

Grötmix

Ewalie products range is organic, low GI and gluten-free. 

The new Grötmix is a fine blend of oatmeal, apricots, linseed, sunflower seeds, rice flour... I have tried it warm and cold, and both ways are just delightful.

Warm cooked with water with just a drop of agave nectar, for those rainy and grey mornings...

Cold overnight topped with peaches, for those sunny and warm days.

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.

No-Bake Oat and Rice Bars

Simple and amazingly delicious. Gluten free and vegan to go treat!

Makes 8 small bars:
Oat (Provena Gluten-Free Jumbo Oats - 50g)
Puffed Rice (20g)
Vegan Butter (25g)
Agave Syrup (25g)
Brown sugar (25g)


1) In a large bowl, stir oats and rice cereal together. Set aside.
2) In a small pot, melt butter, agave and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes.
3) Pour over dry ingredients and mix well to moisten all ingredients.
4) Firmly press into pan.
5) Cool on room temperature for two hours before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature. 

Gluten free, Vegan Chocolate Muffins

Provena's pure oats are oats which are grown, processed and packed entirely separately from cereals containing gluten. The strictly controlled production line ensures that the Provena products are gluten-free. Pure oats contain all the good benefits of oats: they are tasty, nutritious and healthy. They are full of flavour and with plenty of fiber.

You might have noticed that I usualy don't use premade mixtures but this time and after experiencing the taste of this bread I decided to give this muffins with chocolate chips a try, but in the vegan way :)

Makes 6 big muffins:
Provena Gluten-free Chocolate Muffin Mix with Chocolate Chips (300g)
Olive oil (2 tbsp)
Water (1 tbsp)
Egg replacement (equivalent to 3 eggs - eg. 3 tbsp ground flax seed and 5 tbsp water)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 15 to 20 minutes.

And they were so yummy!

Strawberry-chia-coconut smoothie

And the first Provamel experience: a refreshing dairy-free smoothie filled with strawberries, chia seeds and a great coconut taste!

Serves 2:
Strawberries (100g - frozen)

Chia seeds (1 tsp)
Rice and coconut drink (400 ml - Provamel)

1) Blend strawberries, chia and coconut rice milk until smooth.

Tofu and Olives Pâté

Serves 2 to 4:
Tofu (100g)
Black Olives (100g)
Pepper
Olive oil

1) Blend the ingredients until smooth.
2) Serve on toast.

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

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

Coconut Bites

Makes 12 small squares:
Shredded coconut (unsweetened - 80g)
Agave (1/4 cup)
Coconut oil (2 tbsp)
Vanilla (optional)

1) Combine all ingredients.
2) Squish into any small container.
3) Put in the refrigerator for at least one hour before cutting into squares.
4) Can be stored in the fridge, for two weeks.

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

Soy and Pumpkins Casserole

Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced​​)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)

1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.

Vegan Salami

Serves 4:
Raw Cashews (100g)
Flaxseed (3g)
Onion (3g - powder)
Sea salt (1 tsp)
Mustard (5g)
Pepper (1/2 tsp)
Water (300 ml)
Lime juice (1 tbsp)
Ketchup (30g)
Agar flakes (5g)
Cornstarch (7g)

1) Lightly oil 2 small ramekins.
2) Finely grind the cashews in a food processor. Add the flaxseed, onion powder, salt and pepper. Reserve.
3) In the food processor mix water, mustard, ketchup, lime, agar and cornstarch. Bring to a simmer, in a saucepan, over low heat until the agar is dissolved, stirring occasionally.
4) Add the cashew mixture and stir until it's smooth and creamy.
5) Then remove from heat and pour immediately into the ramekins.
6) Cover and refrigerate at least 4 hours. 

Quinoa and Red Beans Soup

Serves 2 to 4:
Potatoes (150g)
Pumpkin (100g + 50g)
Water (600 ml)
Quinoa (25g)
Red Beans (250g - cooked)
Salt
Pepper
Olive oil


1) Place the pumpkin, potatoes and water in a saucepan and cook until the potato is soft.
2) Grind and add the quinoa and cubed pumpkin (50g). Cook for 15 minutes.
3) Add the beans and cook for 5 more minutes. Add more water if necessary.
4) Season to taste and enjoy.

Lentil Cream Soup

Serves 2 to 4:
Potatoes (250g)
Yellow Lentils (100g)
Tomato (1 or 100 ml tomato purée)
Onion (1 - small)
Garlic (1 clove)
Water (700 ml)
Cinnamon (1/2 stick)
Cardamom (3 pods)
Turmeric (1 tsp - opcional)
Bay leaf (1)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper and a dash of olive oil.

Zucchini and Tofu in Biryani Sauce

Serves 2:
Zucchini (200g - cubed)
Tofu (100g - cubed)
Shallot (2 -finely diced)
Biryani Paste (2 tsp)
Soy Cream (200 ml)
Olive Oil
Salt

1) Heat the olive oil in a pan and sauté the shallots for a few minutes to soften.
2) Add the zucchini and tofu and cook for 5 minutes.
3) Mixture the biryani paste until well combined.
4) Add the soy cream and simmer for 2 minutes.
5) Season to taste.

Cabbage and Carrot Rice

Serves 2:
Short grain rice (150g)
Carrot (100g - shredded)
Cabbage (100g - shedded
Water (400 ml)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1)
Salt

2) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Sprinkle with corianders and reserve.
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata stirring occasionally.
3) 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.