Dinner Lunch Salad Sauce, dip & salsa

Caesar Salad

Let’s pretend I didn’t see the snow that fell today, and say that it’s spring and time for salads! A classic Caesar never gets old. Here’s Romaine lettuce, cucumber, “bacon” (thinly sliced eggplant fried crispy with oil, smoked paprika powder and salt), fried soy bits, avocado and bread croutons. And then I literally drenched the whole thing in this delicious 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.

Asian Dinner Lunch

Teriyaki Tofu Burrito

I had an absolutely great vegan burrito at @burritosandshakes by @tacobar the other week, and I have been dreaming of recreating it ever since. I was really happy with the result and will definitely be making this again.

• Rice (cooked with turmeric for colour)
• Black beans
• Red cabbage
• Tofu, marinated in teriyaki sauce and pan fried
• Natural cashews, roasted together with the tofu
• Coriander
• Extra teriyaki sauce
Roll it all up in a tortilla bread and enjoy!

Dessert Gluten Free Sweets & Baking

No Bake Mocha Brownie

My friend @veggielation posted a drool-worthy picture of a raw mocha brownie with cashew cream, that I just had to try. I made a few adjustments from what I had at hand, and I really liked the result. I brought it to a birthday party too, and I dare say it was quite popular among the guests. I’m actually not a coffee drinker (might lose som followers now…) but I love it as a flavour together with chocolate. And coffee is not the only bean in this brownie – but you could never tell that from the taste!

Pop over to @veggielation for the original recipe, and here’s my take:

200 g black beans, rinsed and drained
100 g dark chocolate
1 dl tahini
1,5 dl shredded coconut
15 dates
4 dl rolled oats (GF if needed)
0,5 dl espresso or strong coffee
3 tbsp maple syrup

1,5 dl natural cashews
3 tbsp coconut cream (thick part)
1 tbsp maple syrup

Start by soaking the cashews while you make the brownie. Next, pit the dates and soak in water for a few minutes. Then, melt the chocolate.
In a food processor, blend the shredded coconut to a coarse flour. Add chocolate, tahini, black beans, dates (without the water), oats, coffee and maple syrup. Blend well to a sticky dough.
Line a pan with parchment paper, mine was approx. 15×20 cm. Choose a larger pan if you want a thinner brownie. Press the dough into the pan and even it out. Put in the fridge.
Drain the cashews. Blend the ingredients to the cream in a food processor until super smooth. Distribute evenly on top of the cold brownie, and keep in the fridge until serving.

Asian Bowl Dinner Gluten Free Lunch

Rice & Teriyaki Tofu Wok

I love quick, flavourful meals (well, stating the obvious here!) and was thrilled when I found this recipe from my friend @whollynourishedrd. It ticks all the boxes for a great easy dish. Head over and check out her lovely feed for more inspiration!
Here’s my take on the recipe: I put tofu slices to marinate in teriyaki sauce in the morning, and cooked a few deciliters of rice. When it was time to eat, I fried the tofu and roasted a handful of natural cashews. Next, I fried chopped garlic and chopped fresh ginger in sesame oil in a wok pan. Tossed in sliced red cabbage, sliced sugar snaps and rice. Drizzled with a bit of teriyaki and soy sauce, and sprinkled with sesame seeds and fresh coriander. All set!

Dessert Gluten Free Ovenbaked Snack Sweets & Baking

Chickpea Blondies

My good friend @veganfoodnow posted a gorgeous shot of something called Chickpea blondies, which made me very curious. A blondie is like a pale version of brownie, and this one is actually made with chickpeas. I have to say I was a little sceptical, but when I realised is tasted like a really, really good cookie dough, I was sold! I thought this would be a great way to get the kids to eat a little extra iron and protein, but they were not so easily convinced. Well, I guess that means all the more iron and protein for me! Here’s the recipe, with a few tweaks based on my preferences.
340 g chickpeas (1 packet, drained and rinsed)
10 dates, pitted
0,5 dl peanut butter
a pinch of salt
1,5 tsp baking powder
a pinch of vanilla powder
40 g dark chocolate, chopped
0,5 dl natural cashews, chopped
For topping: sea salt and dark chocolate
Blend chickpeas, dates, peanut butter, salt, baking powder and vanilla in a food processor or with a hand mixer until the batter is very smooth.
Fold in chopped chocolate and cashews.
Line a tray, about 15×20 cm with parchment paper and fill with batter. Sprinkle with sea salt.
Bake at 150 C for 25-30 minutes.
Drizzle with melted chocolate and cut in squares. I liked it best when it had been in the fridge!

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!

Dessert Fruit & Berries Gluten Free

Fruit Platter

Here we go – another Saturday fruit platter! I love how the kids try new fruits without hesitation, in a way they never would try new foods. This week we found persimmon, which we hadn’t eaten before. We all liked it! On the platter is also grapes, kiwi fruit, satsumas, pear, mango and raspberries, and a chocolate dip made of soaked dates and cashews, a pinch of salt, cacao powder and oat milk. Way better than candy!

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.

Asian Dinner Gluten Free Lunch

Tom Kha Soup

When the cooking is a bit too jazzy to remember the recipe, a photo of the result will have to do. I remember adding coconut milk, ginger, kaffir lime leaves, miso, lime, nutritional yeast, red curry paste, cane sugar, lots of veggies and some coriander and cashews at the end. Well, something along those lines. Next time, I’ll be better prepared with the right ingredients and a recipe to follow!

Asian Bowl Dinner Fruit & Berries Gluten Free Lunch Ovenbaked Salad

Sushi Bowl

As much as I love sushi, both nigiri and maki rolls, sometimes I just can’t be bothered with the nori sheets and the rice cushions. Ta-da – enter the sushi bowl! In this one I’ve got sushi rice, cucumber, green soy beans, red cabbage, roasted cashews, oven baked butternut squash, pineapple and avocados. Then drizzled with vegan sriracha mayo and soy sauce.