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.

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.

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! :)

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!

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.

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.

Saving water by going vegan

World Water Week in Stockholm:
"AND THE WINNER IS… GOING VEGAN!
We have a result! Going Vegan won the Best Water Ideas campaign with as much 58 % of the total 2,730 votes.

People representing all ages, disciplines, and continents has voted in the campaign over the past couple of months.

Meat production has several effects on the environment, and is relatively water intense compared to producing other crops.

It requires 15,500 litres of water to produce 1 kg beef; this can be contrasted to 180 litres for 1 kg tomatoes and 250 litres for 1 kg potatoes.

The virtual water we eat (i.e. the water needed to produce the crops on our plates) constitutes the majority of all water we use, and can be as large as 4000 litres of water/capita/day.

If more consumers changed to less water intense diets and chose for example pulses, vegetables and grains over meat, a lot of water could be saved."