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.

Nathalies lättorkade ananas

The spring sun slowly melts the winter time...

The spring has arrived in Sweden, the day was just perfect with a great company and a delicious snack...

 It's vegan, sugar free, organic and full of flavor.

Vegan Cooking Workshop

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!

Pepparkakor cake

Nordic flavors in a classic cake recipe. Yummy!

Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup)
Pepparkakor spices (3 tsp - or a combination of ginger, cinnamon, cardamom, and cloves)
Coconut sugar (1/2 cup)
Water (1/2 cup) 
Cider vinegar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the vinegar, in a large bowl. Add the vinegar and mix until combined.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.
5) Cover with melted vegan chocolate. 

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! :)