Categories
Breakfast Fruit & Berries Ovenbaked Snack Sweets & Baking

Apple & Carrot Muffins

My youngest son asked for muffins the other day. It was a weekday, so I didn’t want them to be too sweet, but more like an afternoon energy boost. So together we improvised these apple and carrot and cinnamon muffins, which turned out really good. (In “together” I mean that I managed the measurements and my keen little helper stressed me out by threatening to pour a full packet of brown sugar and a whole carrot in the batter…)

Ingredients (makes 12 small muffins):
2 chia eggs (2 tbsp chia seeds + 8 tbsp water, rest for 15 min)
2,5 dl rolled oats
2 dl plain flour
pinch of salt
1 dl brown sugar
2 tsp cinnamon
2 tsp baking powder
1 dl neutral oil
1, 5 dl plant milk
1 tsp apple cider vinegar
1 apple, diced (2 dl)
1 small carrot, finely grated (1 dl)

Simply combine all the dry and wet ingredients in a bowl, and finish by adding diced apple and grated carrot. Distribute in 12 muffin cups and bake at 225 C for 15 min.

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 Soup

Tomato Miso Soup

A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar and seasoned with salt and pepper. Served with pumpkin and sesame seeds, basil and a drizzle of olive oil.

Categories
Bowl Dinner Lunch Ovenbaked Salad

Falafel & Roast Potato Bowl

I hadn’t had falafel in ages, and I got such a craving for it! I made the loveliest bowl with falafel (not homemade – I really need to start doing that!), oven roasted potatoes with a spicy rub, cucumber, avocado, purple cabbage coleslaw and spiralized carrots. Already dreaming of making this again!

Categories
Bowl Dinner Fruit & Berries Lunch Salad Sauce, dip & salsa

Buddha Bowl

I’m trying to up my iron intake, so I try to eat lots of cruciferous veg, leafy greens, beans and lentils and always combine it with something rich in vitamin C. So here’s a real power bowl for you:
• Shredded kale, massaged in olive oil, lemon juice and salt
• Whole bulghur
• Green lentils
• Grated carrots
• Dried cranberries
• Pomegranate arils
• Parsley, lemon and olive oil dressing

I feel stronger already!

Categories
Asian Bowl Dinner Fruit & Berries Gluten Free Lunch

Mango Peanut Curry

I don’t make curries often enough! And when I finally did, apparently I forgot to write down the recipe… This sweet and spicy curry roughly includes onion and garlic, red curry paste, coconut milk, peanut butter, mango chutney, potatoes and carrots, lime and fresh mango. I served it with basmati rice, green soy beans, coriander and salted peanuts. Definitely need to recreate this one and measure it properly this time!

Categories
Asian Dinner Lunch

Bao Buns with Crispy Cauliflower

I finally got around to making these cute little steamed buns called Bao. They did require quite a bit of work, but it was a lot of fun. I filled them with crispy curry cauliflower, red cabbage, sliced carrot, coriander, crushed peanuts and sriracha mayo. Making them took a while, but eating them was done in seconds! But so full of flavour and great textures, that it still was absolutely worth the effort.

Have you tried or even made Bao buns? What are your favourite fillings?

Categories
Asian Bowl Dinner Gluten Free Lunch Salad

Black Rice Sushi Bowl

I posted a recipe for vegan tomato “tuna” the other day. You can also find it in my Story highlights. I had some leftovers so I made a super simple sushi rice bowl. For a healthier bowl, I switched the sweet sushi rice for black rice. It was just as delicious!

Details: Black rice, vegan tomato tuna, steamed edamame beans, carrots sliced with potato peeler, sushi ginger and fresh coriander. After I took the photo I drizzled it with sriracha mayo, for a little creaminess and spicy kick.

Categories
Dessert Gluten Free Snack Sweets & Baking

Carrot Cake Balls

Carrot cake is one of my all time favourites. Here’s the healthier raw alternative, with the same delicious flavours but no refined sugar or flour. The original recipe comes from @maggiesskafferi and you should definitely take a look at her gorgeous stylish feed! As usual, I made a few adjustments based on what I had in my kitchen.

10 dates, pitted
2 tbsp vegan cream cheese
0,5 almonds
0,5 tsp lemon juice
a pinch of salt
0,75 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
2 medium sized carrots, finely grated
shredded coconut

Combine all the ingredients except for carrots and coconuts in a food processor or with a hand mixer. The dough should still be a bit crunchy from the nuts. Add the grated carrots and mix for a few seconds just to combine the dough. Shape 15-20 balls and roll them in coconut. Enjoy!

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.