Pumpkin dreams

Vegan version of the Portuguese traditional Christmas light and fluffy doughnut like pastries that melt in your mouth!Yummy!

 Serves: 6-8

Pumpkin puree (280 g)
All purpose flour (140 g)
Fresh yeast (5 g)
Orange (juice from 1 orange)
Coconut sugar (25 g)

Coconut sugar and cinnamon for topping
Oil to fry

1) Add the pumpkin, juice, yeast and sugar and mash it (whit your hands) until reaches a smooth and even consistency.
2)  Add the flour and mix it in well. Let it rest for 1 hour.
3) Use a tablespoon and begin to knead the dough into balls for frying. If the dough does not have a strong enough consistency, add some more flour and knead it in accordingly.
4) Pour a 5 cm layer of oil into a frying pan and begin frying the balls. Usually it takes about 1-2 minutes on both sides until they are golden brown.
5) Once they are all done and fried, cover the fried cakes with sugar and cinnamon.
6) Enjoy!

Vegan Coconut Scones

Easy and fast... in just 30 minutes you have this delicious and fluffy scones ready...

Makes 6:
Flour (250g)
Baking powder (2 tsp)
Coconut sugar (20 g)
Coconut milk (200 ml - caned)

1) Preheat the oven to 220ºC.
2) Prepare a baking tray.
3) Put the self-raising flour (250g) into a large bowl.
4) Add the sugar and coconut milk and gently rub until it comes together in a ball.
5) Lightly flour a work surface, lay out the dough and pat it flat, with your hands, to a thickness of about 2 cm.
6)  Divide it into 6 scones. Place them onto the prepared baking tray.
7) Pop into the oven for 15 minutes until the are cooked (Tapp them on the bottom to see if they sound hollow).

Caramel pears

It tastes delicious!

Serves 2:
Pears (2 - ripe, peeled and cubed)
Coconut oil (1 tbsp)
Coconut sugar (1 tbsp)
Cinnamon (1 tsp)

1) Put the coconut oil and pears in a small pan.
2) Add the coconut sugar and cinnamon.
3) Simmer in low heat until the pears are soft and the sugar melted.
4) Enjoy warm, room temperature or cold .... as you wish :)

Chia Balance Smoothie

Superb flavor, delicious and energizing!

Mix 1 balance smoothie sachet with 200 ml of water, add 2 tbsp of chia seeds and leave in the fridge for a couple of hours. Serve with a tbsp of vegan yogurt and a splash of agave nectar.... Yummy!

Sweet Pinwheels

Made from crispy puff pastry, filled with your favorite jam... and ready in 15 minutes :)

Makes 28 small pinwheels:
Vegan puff pastry (400g)
Peach jam (sugar free -1/2 cup)
Cashew butter (1/2 cup)
Coconut sugar (1 teaspoon)
Cinnamon (1 teaspoon)

1) Preheat oven to 200C.
2) Unwrap the puff pastry onto a floured surface and divide in two.
3) In one, spread the peach jam and and roll up the puff pastry as tightly as possible without losing jam on the sides.
4) In the other, spread the cashew butter, top with coconut sugar and cinnamon and roll up the puff pastry, as you did with the other half.
5) Now, cut your logs with a sharped knife into 1 cm thick rolls.
6) Place rolls cut side up on to a prepared baking sheet.
7) Bake for 15 minutes or until golden brown. Enjoy!

Instant Blueberry Oats

Homemade instant oatmeal – put some of the mixture in a bowl, add some hot water, and enjoy!

6 servings:
Rolled oats (300g)
Biona bilberry powder (1 tbsp)

1) Put the oats and the blueberry powder in a food processor and blend until the oats are almost powdered.
2) Store the mixture in a airtight container.
3) To serve: 5 tbsp of the oat mixture + 150 ml boiling water + agave nectar. Yummy!

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.

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.

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.

Lingonberry Waffles

 Delicious :)

Serves 2:
Oat flour (75g)
Whole wheat flour (25g)
Water (200 ml)
Baking powder (1 tsp)
Olive oil (1 tbsp)
Agave nectar (1 tsp)
Dried lingonberries (10g)
 
Raw chocolate sauce (for topping)
(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 raw chocolate sauce.

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!

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!

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.

Avocado and peach smoothie bowl

A great way to start the day :)

Serves 2:
Oats (50g - soaked overnight)
Peach (1 - frozen)
Avocado (1 - ripe)

1) Add all the ingredients in a blender and blend until smooth. Enjoy!

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.

Banana & Strawberry soft serve

Raw, delicious, creamy and soft...

Serves 2:
Bananas (2 - ripe, peeled, sliced, frozen)
Strawberries (6 - frozen)

1) Place frozen bananas and strawberries in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. 
2) The mixture will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes or serve immediately. (In the picture served with strawberry sauce)

BareBar Orange & Raw Cocoa

Raw food goodness...

Raw Strawberry Ice Cream

After a great walk around Skövde...

A delicious and healthy treat :)

Lily och Hanna's raw strawberry ice cream is healthy, vegan, organic and delicious! Amazingly good...

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.