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Posts Tagged ‘vegan’

I found this lovely recipe for chickpeas from the Choosing Raw- blog, and as I love chickpeas it was a great snack today. I didn’t have any raisins in the house so I substituted for chopped dates . Tastes lovely! And chickpeas are great source of zinc, folate and protein and dietary fibre. The dressing for the salad is made with Tahini, that in turn is a great source of calcium and protein, and copper and manganese.

Pesto Pasta is made fresh basilica, pine nuts, walnuts, sea salt, garlic, olive oil and nutritional yeast flakes. Yeast flakes are rich in B-vitamins, and I use it as a cheese substitute! For pasta I chose this time quinoa spaghetti, that I have bought from France. I haven’t seen it sold anywhere in the UK. But it’s a healthy option (and tastes great!) as quinoa is a source of complete protein, and a good source of dietary fibre, phosporus and is high in magnesium and iron.

Chickpea Salad:

2 cups cooked chickpeas
1 large carrot, grated finely
1/3 cup raisins (dates)

For the dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp water
1/2 tbsp tamari
2 tsp maple syrup
1 tsp curry powder

Pesto sauce:

2 cloves garlic

one small basilica plant leaves

pinch of sea salt

olive oil (see how much you like depending how thick/thin you like)

handful of walnuts

small pack of pine nuts (100g)

1 tbsp nutritional yeast flakes

1. mix all together with a food mixer/processor

Enjoy with pasta or quinoa spaghetti!

Quinoa spaghetti pesto

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I have to thank my friend Nicola for this recipe, as she made it for us in our study group the other day and I absolutely loved it! It has quinoa in it, which is almost super food – it’s that good or you. It’s very high in protein and is a source of complete protein. (A complete protein is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans) It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also gluten-free!

Spinach Quinoa Soup

1 onion

4 garlic cloves

4 celery sticks

200g spinach

500ml vegetable stock

salt, pepper

1 cup quinoa

1. fry onion gently, add celery and garlic

2. add spinach until welted (chop first or use a machine)

3. add vegetable stock and bring to boil

4. add salt and pepper

5. add quinoa and boil around 10-15min

6. check the taste

Enjoy!

 

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I really love the taste of swedes. Might be much a Finnish thing, as we eat swedes not only in soups but mainly in Christmas time as a swede casserole. (My Scottish husband was not used to the taste of swedes, still liked these) It is something that I hated as a child, and I believe many kids feel the same. I could not understand how my mum would love it so much. And then I grew older, and one day I noticed that my taste buds had changed! And I fell in love with the taste of swede. I will later give you a recipe for Christmas Swede Casserole, but today I will show you how to make Swede pastries, as I made these myself the other day. Remember when you buy swedes not to mix them with turnips, they look a bit alike. I made this mistake last Christmas, and while boiling them in the water and I was wondering why they looked so pale and didn’t smell the way they should… Swedes are quite yellow, and turnips white from inside! Taste is very different 😉

Filling:

  • 2 pieces of swede ( I had quite big ones)
  • 1 tea-spoon salt
  • 1/2 dl syrup
  • 1/4 tea-spoon ground pepper
  • 1/4 tea-spoon nutmeg
  • 2-3 table spoons white flour
  • (one egg, but is not necessary)

Peel the swedes and cut into cubes. Boil until soft. Add spices and mix. Next do the pastry.

  • 2dl water
  • 1/2 tea-spoon salt
  • about 3dl rye flour
  • about 1,5 dl white strong flour

Mix all the ingredients and form into dough. Roll into a snake form and cut into 16-18 pieces. Roll each piece into flat thin round form. Then add a tea-spoon of filling in the middle, and close to form a moon shape. Bake in the oven for about 15 minutes until nicely brown, and then moisten the skin with liquid butter when you take them out of oven. Let cool a bit and enjoy! Also very nice to eat cold.

Swede pastries lanttusupikas

swede pastry

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These are Finnish doughnuts, called “munkki”, and you eat these on the first of may with “sima” (Finnish lemon drink). While taking the picture my Russian Blue cat Fedor came to sniff the plate wondering if it might be anything he would fancy eating. It wasn’t, and that is good as he is a bit fat.. 😉

Munkki recipe: (vegan)

1 cup oat milk (or soya milk, almond milk…)

25g yeast

1/2 cup sugar

1/2 tsp salt

1 tsp cardamom

2,5 cup self-raising flour

1/2 cup oil (not olive oil, any other oil that has smooth taste, like rapeseed oil )

– Mix all the ingredients, and leave in a warm place and covered until double the size. Make small rings and leave again to rise. Then heat in a big pan perhaps a litre of oil, and when the oil is hot but not boiling, put the doughnuts one by one into oil. Turn them around when they get brown. When they have nice brown colour they are ready. Take them out and dry in a plate covered by kitchen towel. Put sugar to another plate, roll the doughnuts in sugar and serve!

We also have another cat in the house called Hugo, and he is a Cornish Rex, and has a big character for such a tiny cat. Meaning he “talks” a LOT, sleeps under the arm pit of my partner, gets easily very cold, and follows you everywhere, and that is why this breed is known as Velcro cat.

Then, the new comer, our best friend, the Irish Wolfhound. She is now 2 years old and called Muumi (like Moomin Trolls) She is our baby and goes everywhere with us. She also keeps me fit as she enjoys nothing more than run around in the nature (and hoping to see a sheep and run after it, but that is being very naughty!) She also enjoys eating and absolutely LOVES everything I cook.

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