Categories
Asian Bowl Dinner Lunch Pasta & Noodles Soup

Ginger Miso Ramen

I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots of miso, brown sugar, soy sauce and water. I stirred once in a while and added more water, and when it was time to eat I added sesame seed oil, lime juice and a little more soy. The broth was so rich and packed with umami, and absolutely delicious.

I prepped bowls with noodles, baby corn, green soy beans, fried tofu, steamed broccoli, bean sprouts, thinly sliced carrot and fresh mint leaves. Then I poured the hot broth over the vegetables at the table and sprinkled with black sesame seeds. Best meal in a long time!

Categories
Dinner Gluten Free Lunch Pasta & Noodles Sauce, dip & salsa

Gremolata

The #eatcaptureshare challenge hosted by @thelittleplantation has been so much fun! I’ve really explored new approaches to food photography. In theme no 11 “The Mediterranean”, we’re encouraged to show the process rather than the finished dish. I made a mushroom pasta with the most delicious gremolata. A big bunch of flat leaf parsley, lots of garlic, olive oil, lemon zest, salt and pepper – crushed using my heavy mortar and pestle. My daughter with her red nails got to be my hand model for this shot.

Categories
Dinner Lunch Pasta & Noodles

Mushroom & Tomato Pasta

That headline is not very good. I should list all the ingredients in the opening, because they came together so well and created a creamy, deep flavoured pasta dish. The recipe is from @veganvida23, one of my favourite accounts that you should definitely check out. Warning – don’t scroll through the feed when you’re hungry!
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You’ll find the link to the original post in my Stories, and here’s my take:
Boil 3 servings of short pasta. Finely chop 3 cloves of garlic and a small onion and sautée in olive oil a pan. Add about 2 dl each of baby button mushrooms, broccoli in small pieces and cherry tomatoes cut in halves. Dissolve a cube of vegetable stock in 1 dl of hot water. Spoon the hot stock into the pan so the veg won’t stick and to steam the broccoli. Cook for 3-4 minutes. Stir in 2 tbsp of vegan butter. Add 0,5 dl coarsely chopped walnuts and lots of fresh thyme. Drain the pasta and add it to the pan. Stir well to cover everything in the sauce. Season with salt and pepper and a drizzle of olive oil.

Categories
Bowl Dinner Lunch Pasta & Noodles

Sundried Tomato & Artichoke Pasta

This recipe is from a talented @janetsmunchmeals No one can make pasta look better! And all her gorgeous bowls and salads make me drool… Go check her out! I tried this really tasty pasta with a white wine reduction, sundried tomatoes and artichokes and a streussel of panko and sunflower seeds. I’ll post a link to the original recipe in my Stories. We’ll be making this again very soon!

Categories
Bowl Dinner Lunch Pasta & Noodles

Kale & Cranberry Pasta

Here’s a super quick and improvised pasta, but with lots of lovely flavours. Eating tasty food doesn’t have to be hard!

For 2 servings: Cut out the hard stem from 4 leaves of kale. Cut the leaves in large pieces. Finely chop 3 cloves of garlic. Roast a handful of pumpkin and sunflower seeds in a dry pan. Take them aside. Add some oil to the pan, lower the heat and sauté the garlic. When it’s soft, add the kale and fry for a couple of minutes. Drizzle with olive oil and remove for the heat. Put hot pasta in a bowl, add the kale and make sure you get all that garlic and olive oil from the pan, top with a handful of dried cranberries and sprinkle with roasted seeds.

Categories
Asian Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Lo Mein

I absolutely love noodles, and I was really excited to find this recipe for Lo Mein over at my good friend @fuel_my_smile. (Head right over check out her great feed!) The star is the flavourful sauce with tamari, hoisin, sesame oil and maple syrup. It’s just as delicious as it sounds. Pair it with noodles and lots of veg, and you’ve got one of my new favourite dishes!
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You find the original recipe over at @fuel_my_smile. Here’s my take.
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Mix 3 tbsp tamari (or soy sauce), 2 tbsp vegan hoisin sauce, 1 tsp sesame oil and 1 tsp maple syrup. Set aside.
Cook noodle according to instructions. I used thin somen noodles. Rinse in cold water.
Prepare the vegetables, anything you like works! I had carrots, broccoli, red and white cabbage, red onion, garlic, green soy beans and baby corn. Check my Stories for the prep!
Heat a pan and add some sesame oil. Quickly stir fry the veg on high heat. Add the noodles, and make sure everything is hot. Add 1 tbsp of mirin. Turn off the heat and toss the stir fry with the sauce. Serve immediately.

Categories
Bowl Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Stir Fry & Peanut Butter Sauce

I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top, I cut whatever veggies I found that needed to be used up in thin strips. Carrots, red cabbage, mushrooms, haricot verts and fresh pineapple. I stir fried it quickly on high heat, and added cooked somen noodles at the very end. Ready to serve in less than 20 minutes!

Categories
Dinner Lunch Pasta & Noodles

Tomato & Capers Pasta

TOMATO & CAPERS PASTA
A super quick and easy weeknight pasta. A tomato sauce with onion, garlic and tinned tomatoes and some seasoning served with capers fried in olive oil. Try it! It really brings the flavour out, and is such a great addition. Paired with penne pasta and fresh basil, it makes a tasty meal for a Wednesday! Found the recipe in a book by @welldonesthlm and tweaked it to be vegan. This is a favourite that we’ve made many times.

Categories
Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Broccoli Pesto Pasta

A quick and intensely green pasta dish, entirely improvised. Just the way I love to cook. Take the measurements as a guide only!

Steam 400 g broccoli. Blend with 1 dl green soy beans, 0,5 dl nutritional yeast, 1 dl fresh basil leaves, 0,5 tsp salt and 0,5-1 dl olive oil. Toss with freshly cooked spaghetti and top with roasted hazelnuts, basil leaves and sliced red chili.

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.