Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.
In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.
I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.
In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!
Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing. . In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.
Does nachos count as #tacotuesday? Anyway, this is a favourite in my family, based on a recipe from @welldonesthlm. Cover an oven tray with parchment paper, and spread out nacho chips and tortillas cut in pieces. Cover with soy minced (fried with onion, garlic, cumin, paprika and some tinned tomatoes) and sweetcorn. Use vegan cheese on top if you like that. Bake in the oven at 225 degrees for about 15 minutes. Top with fresh tomatoes, cucumber, lime wedges, salsa (I like pineapple in mine!), vegan sour cream and coriander. Serve with the joy of life – guacamole.
I’ve been dreaming of creamy, delicious caesar dressing for a while. And there it was! I mixed to recipes from @nora_cooks_vegan and @thehiddenveggies. I don’t like the sharp taste of raw garlic, so I sautéed them gently before mixing. I served the dressing (yes – the dressing is the star here!) with Romaine lettuce, fried mushrooms, bread croutons and carrot “bacon”. (I’ll get back with a recipe for that. Fake bacon is great for us like pigs to be kept alive – check out the hashtag #gillagris – hijacked by vegans in an initiative from the great @javligtgott). . Dressing 2 dl soaked cashews 3 cloves of garlic, sauteed 1 tsp soy sauce 3 tbsp lemon juice 1 tbsp Dijon mustard 1 tbsp capers, drained 1 dl water 1/4 nori sheet . Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.
What better food for a hot day than summer rolls? Vermicelli rice noodles, red cabbage, alfalfa sprouts, mango, salted peanuts and green soy beans, all wrapped in a thin rice paper. A simple dip sauce with lime, soy sauce, chili and ginger on the side. And the crispy tofu sticks that I prepared but forgot to add to the rolls… Better luck next time – but these rolls were pretty great anyway!
An improvised stack of purple pancakes for breakfast. Bananas, rolled oats, millet flakes, tahini, oat milk, baking powder, plain flour, aquafaba, apple cider vinegar and blueberries of course. I didn’t take any measurements, just mixed it in the food processor until I had a thick batter. I served it with this beautiful lilac syrup that I made in the early summer. Loved the flowery tones – and the colour of course!
Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!
A deep green, healthy pesto with lots of iron and flavour. Use 1 dl each of lightly roasted natural cashews and sunflower seeds and 2 handfuls of fresh basil leaves and double the amount of baby spinach. Sauté 3 sliced cloves of garlic in olive oil until just soft. Add all ingredients to a food processor or blender. Add 0,75 dl of olive oil, 0,5 dl of nutritional yeast and 0,5 tsp salt. Blend until smooth but still a bit crunchy. Serve with spaghetti and sprinkle with nutritional yeast.