Categories
Cheese Dinner Lunch Platter Salad Sauce, dip & salsa Snack

Meze Platter

I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
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Platter details:
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.

Categories
Bowl Cheese Dinner Lunch Salad

Greek Salad Bowl

How about a bowl packed with flavours that will take you straight back to those warm summer days? I’ve always loved Greek Salad, and here’s a big bowl of all the yummy things – cucumber, cherry tomatoes, red pepper, red onions (pickled because I don’t like raw), baby spinach, avocado, cooked whole bulghur and of course vegan feta and tzatziki.

My favourite vegan feta cheese is one that I make myself with extra firm tofu marinated in water, olive oil, lemon juice, garlic, nutritional yeast, salt and oregano. You can find a step by step guide and measurements in my Story highlights. I can highly recommend @yipin.se tofu – not sponsored, just a happy customer!

Categories
Cheese Dinner Lunch Ovenbaked Pizza

Pizza Bianco

Since I went vegan, I’ve really taken a liking for white pizzas, without the tomato sauce. This autumn inspired version is topped with thinly sliced raw potatoes and onion, mushrooms and apple. Then I drizzled it with olive oil, added cashew parmesan, flaked almonds and sprigs of rosemary. I baked it in the oven at 250 C for 12-15 minutes until golden. Before serving I added a bit more olive oil, some extra cashew parmesan, salt and black pepper. Highly recommended!

Categories
Cheese Gluten Free Platter Snack

Grazing Platter

Can you tell that platters are my new hobby? I took a leap and tried making one with vegetables and dips instead of fruit. I was hoping that the kids would dive straight in and eat in the same manner as the fruit platters. They did not. Well, the carrots and tomatoes were alright, but not much else. I’ll admit I was a bit disappointed…
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On this platter: orange and purple carrots, cauliflower, cherry plum tomatoes, mushrooms, sugar snaps and red cabbage, and hummus (you can find the ultimate smooth hummus recipe in my Stories highlights!), cheesy sunflower seed dip and a vegan pesto (store bought from @garantskafferiet – really good!).

Categories
Cheese Dinner Lunch Ovenbaked Pasta & Noodles Sauce, dip & salsa

Pasta with Butternut Squash & Cashew Cream

Different shades of orange are abundant in my feed at the moment. And in my food too. And I love it! This is simply tagliatelle with oven baked butternut squash, some olive oil and fresh sage, together with the loveliest cashew cream.

Soak 3 dl of natural cashews in water for at least 4 hours, or overnight. Drain the nuts and mix in a blender or food processor together with 2 tbsp nutritional yeast, 0,5 dl oat milk and 1 tsp of salt. Add more oat milk until the cream is super smooth. I needed just over a deciliter in total, so add slowly and make sure you stop before it gets too runny. Enjoy with the pasta, on a sandwich or just straight out of the jar. It’s that good.

Categories
Barbecue Cheese Dinner Gluten Free Lunch

Grilled Greens

It’s all good that there are meat-free burgers, sausages and chick’n for those summer barbecues, so that more people skip the meat. But sometimes the veggies themselves are good enough.

We used slices of eggplant and zucchini, mushrooms, romaine lettuce, tomatoes and new potatoes and carrots (boiled beforehand until almost soft). Toss the veggies onto the grill, serve it with some hummus and sage, and at last sprinkle it with cashew parmesan.

Categories
Cheese Dinner Lunch Ovenbaked Salad

Beetroot, Beans & Almond Feta Salad

Oh summer, please come back! I comfort myself with this salad while waiting for the rain to pass. Beetroot and goat’s cheese is a classic combination, but instead I use my favourite – the almond feta. You can find a step by step instruction in my Stories highlights on Instagram! @neverenoughgreens

Cook whole bulghur (or other grain) in vegetable stock and tumeric.
Chop 2 cloves of garlic. Sauté in a pan in olive oil on medium heat together with 1 can of large white beans, rinsed and drained, and a sprig of fresh rosemary. Take aside. Next, heat pre-cooked and quartered beetroots in the same pan.
Serve bulghur, beets and beans together with crumbled almond feta cheese, coarsely chopped almonds and fresh rosemary. Season with olive oil, white vinegar, salt and black pepper.

Categories
Breakfast Cheese Lunch Snack

Homegrown

This might look like a very ordinary sandwich. But to me, it wasn’t. It’s homemade all the way. Ok, we didn’t grow the grains for the flour or the cashews. But we’ve started the sourdough, baked the bread, made the cashew cream cheese and grown the cucumber and the basil from seeds. And my – didn’t it taste extra special?!

The cashew cream is from when I made the frosting for the carrot cake. I made some extra when trying the recipe out, and took some aside before adding the icing sugar. The texture is so nice and it goes really well with veggies and a pinch of salt on top.

Categories
Cheese Dinner Fruit & Berries Lunch Salad

Watermelon & Red Rice Salad with Almond Feta

You know the almond feta from the other day? This is what I used it for – a fabulous salad with lots of good stuff.

1 almond feta cheese
1/4 watermelon, diced
1,5 dl red rice, cook as instructed on packet
1/2 cucumber, diced
1 dl kalamata olives
2 dl croutons from sourdough bread
2 celery stalks, coarsely chopped
olive oil and white vinegar
black pepper
fresh oregano

Carefully toss all the vegetables with the rice and croutons in a big salad bowl. Season with olive oil, vinegar and black pepper. Plate and top with a quarter of the almond feta cheese. Garnish with fresh oregano.

Categories
Cheese Ovenbaked Snack

Almond Feta Cheese

This is not a copy of sheep’s milk feta cheese. If you expect that, you might be disappointed. But if you – like me – find that cheese is one of the harder things to give up when going plant-based, this is a superb substitute, both savoury and crumbly. It takes a bit of work, but for me it was totally worth it. Recipe from vegetariantimes.com.

Ingredients
3 dl almonds
4 tbsp lemon juice
3 tbsp olive oil
1 clove of garlic
1,25 tsp salt
0,5 dl cold water
1 pod of probiotics (optional)

Bring a pot of water to boil and add almonds. Boil for 2-3 minutes. Rinse in cold water. Remove the peel from all of them. Put the peeled almonds in a bowl and cover with water. Leave to soak for 24 hours.
Rinse the almonds in cold water. Put almonds, lemon juice, olive oil, garlic and salt in a food processor of high speed blender. Add 0,5 dl cold water. Blend until very smooth. This will take at least 5 minutes or more. If using probiotic powder, add from the pod at the very last seconds.
Use a cheese cloth or double (clean!) kitchen towels. Spoon the cheese mixture onto the cloth, bring the corners together and twist to form a ball the size of an orange. Place in a small drain over a bowl to allow moisture to drip down. The recipe says to chill the cheese for 12 hours, but I left mine in room temperature for about 8 hours, hoping the probiotics would start fermenting a little bit.
Line a tray with parchment paper and a drizzle of olive oil. Transfer the soft cheese onto the tray and flatten carefully to about 1, 5 cm height. Bake in the oven at 100 degrees for about 40 minutes, until the top of the cheese is slightly firm. Serve warm or refrigerate.

PS. Keep the almond peels. Let them dry, put on a baking tray, drizzle with olive oil and season with salt and thyme. Put in the oven while baking the cheese. Makes a nice, crispy little snack!