Slow Roasted Tomato Spaghetti

This pasta was so simple to make, yet so full of flavour. Best combo, right? I cut 400 g large cheery tomatoes on the vine in half, and put them with the cut side upwards on a oven tray. I drizzled them richly with olive oil, salt and 2 cloves of sliced garlic. Then I slowly roasted them in the oven at 150 C for 1 h 15 min.

I chopped a handful of almonds and roasted them lightly in a pan. When the tomatoes were ready, I boiled the spaghetti. Meanwhile, I put the roasted tomatoes in a pan on medium heat. I added 1 tbsp of extra olive oil, 0,5 dl of white wine, a splash of white vinegar, black pepper and 10 leaves of fresh basil. I let it simmer until the pasta was ready.

When all was ready I simply poured the pasta into a large bowl and tossed it with the tomato sauce, and added some fresh basil and the roasted almonds. The best pasta we’ve had in a long time!

Spaghetti Bolognese

If Monday was a dish, it would be Spaghetti Bolognese. We probably break every possible rule in the Italian cookbook in this speedy version, but hey – it’s Monday! I just want to get the job done. Onion, garlic, tomatoe paste, soy mince, tinned tomatoes, grated carrots, salt and pepper. I used to love parmesan on top, but now I use nutritional yeast flakes instead for that cheesy flavour. Hope you all have a good start to your week!

Bruschetta

I’ve seen so many beautiful bruschettas on IG over the last few days, so I had to make myself. With ripe and juicy tomatoes, a homemade sourdough bread and a high quality olive oil I was not disappointed. My husband has grown a few plants of cherry tomatoes this year, and finally we can start picking them!

Salad with Tofu, Melon & Capers

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.
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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.

Pasta Pesto

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.

Durra & Carrot Salad

A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus.

Durra is naturally gluten free, it’s a seed and similar to quinoa and amaranth.

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.

Asparagus & Sweet Potato Bowl

Hurry up and make this nourishing bowl before the asparagus season is over!

Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.
Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.
Break off the hard end bit on each asparagus stem. Finely chop two cloves of garlic. Quickly fry together on high heat for 1-2 minutes.
Serve in a bowl together with quartered strawberries, sliced avocado and basil leaves. Drizzle with vegan sriracha mayo.

Sweet Potato Pizza

Pizza without cow’s milk cheese takes a bit more creativity. Without melted cheese the pizza can be a bit dry. But not this one.

I topped my homemade pizza base with a thin layer of mashed sweet potato, some cashew parmesan, a drizzle of olive oil, basil leaves, salt and black pepper. 10 minutes in a hot oven, 275 degrees. Turned out really good, so I say you should give it a try!

Sweet Potato Bowl with Peanut Tahini Sauce

Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite.

Ingredients
whole bulghur, cooked in vegetable stock
sweet potato
panko
green lentils
olive oil
lemon juice
garlic
basil
pickled carrots and red onions
baby corn
nectarines or peaches
edamame beans
vegan sriracha mayo

Peanut Tahini Sauce
1 tbsp crunchy peanut butter
1 tbsp tahini
0,5 tsp brown sugar
2 tbsp water or almond milk
a squeeze of lemon juice
a pinch of salt

Peel and dice the sweet potatoes, cubes of 1×1 cm is a good size. Cook until fork tender. Drain well.
In a small bowl, mix lemon juice, olive oil, finely chopped garlic and a pinch of salt. Add the green lentils (pre-cooked), chop a few leaves of basil and leave to marinate until the rest of the food is ready to serve.
Slice the necatrines and cook the edamame beans.
Roll the sweet potato cubes in panko and fry in cooking oil on high heat.
Stir the ingredients for the tahini sauce together and add more water or almond milk for a thinner sauce.
Put bulgur in the bottom of a bowl and top with all other ingredients. Finish off with a spoonful of peanut tahini dressing and drizzle sriracha mayo on top.