Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Blueberry Banana Bread

I was browsing through my archive of photos the other day, and I stumbled upon this old favourite. A really moist and delicious blueberry banana bread. Wish I could make it appear in front of me right this second!

Ingredients
4 ripe bananas
1,5 dl plant milk
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
1 dl blueberries

Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper.
Mash the bananas in a big bowl and mix with plant milk, vinegar and canola oil.
In a separate bowl, mix flour, spices, sugar and baking soda.
Sift the flour mixture into the banana mix and mix until combined.
Carefully fold the blueberries in. Pour the batter into the pan.
Bake in the oven for about an hour. Let the bread rest and cool off for at least 30 minutes before cutting it in slices.

Categories
Asian Bowl Dinner Lunch Salad Sauce, dip & salsa

Tofu Bowl with PB Sauce

Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I used cucumber, bean sprouts and purple cabbage. Add herbs and spices, like coriander, mint and chili in this case.

And when you think you’re all set, it’s time for the best bit – the dressing! This one is inspired by @glowingly.well, one of my best friends here on IG, who had posted a lunch prep literally just minutes before I logged on to look for some inspo. Check her feed out! And then make this incredibly yummy peanut butter lime dressing. As usual I have modified the recipe from what I had at hand.

1 tbsp lime juice
1 tsp apple cider vinegar
1 tbsp Japanese soy sauce
2 tbsp crunchy peanut butter
1 tbsp maple syrup
1 tbsp grated fresh ginger
Stir all the ingredients together and add a dash of water if you want a runnier dressing. Pour generously on top of your bowl.

Categories
Asian Dinner Gluten Free Lunch

Thai Tofu Fry

I tried a really tasty recipe from Swedish vegan magazine @vegomagasinet. It’s crumbled firm tofu marinated in Japanese soy sauce, sweet chili, ginger, brown sugar and oil and then fried until brown. I also added green lentils and fresh bean sprouts. A fun add in this recipe was smashed cucumber! I served it with jasmine rice and topped it with fresh mint and coriander, peanuts and chili. Loved the flavours and textures in this dish, and will definitely make it again!

Categories
Asian Bowl Dinner Gluten Free Lunch Sauce, dip & salsa

Korean Rice Bowl

I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
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In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Chai Spiced Pear Crumble Bars

My friend @theroguebrusselsprout posted a recipe a little while ago, that immediately went on my must-make-list. (It’s a long and ever growing list, yey!) The flavour combo sounded so good and I can assure you that it didn’t disappoint. That warming spice kick from the chai blend was such a great addition! I didn’t have the ingredients to the base that she made, so I found another one and improvised a little. Head over to @theroguebrusselsprout to find the original. And here’s my take:

Base
3 dl plain flour
3 dl rolled oats
0,5 tsp baking powder
0,5 tsp salt
0,5 dl maple syrup
0,5 dl brown sugar
1 dl coconut oil or neutral oil

Filling
2 pears, diced
0,5 tbsp cinnamon
1 tsp ginger
0,5 tsp cardamom
0,25 tsp nutmeg
0,25 tsp turmeric
a pinch of cloves
a pinch of black pepper
1 tbsp maple syrup
0,5 tsp salt

Combine all the ingredients for the base. Whizz it quickly in the food processor if you like. It should be crumbly. Line a oven tray, approx. 20×30 cm with parchment paper. Use 2/3 of the base and press it firmly into the tray.

Mix all the spices for the chai blend (from cinnamon to black pepper). Save 1 tsp of the spice blend for the crust. Pix deiced pears with spice blend, salt and maple syrup. Spread out evenly on top of the base.

Stir the remaining spice blend in with the remaining crust dough. Sprinkle on top of the pear filling. Bake at 175 C for 40-45 minutes until golden. Cool before cutting in squares.

Categories
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!
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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!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Chocolate Banana Bread

I did a long overdue inventory and got my freezer organised today. Apparently, I’ve been baking a lot lately. I should host a freezer clean out “fika”. Check my Stories to see what’s up for grabs! Among other things, I found a few slices of chocolate banana bread, and realised I never posted it on the blog. So here it it comes! Super moist and rich.

Ingredients
3 ripe bananas
1,5 dl plant milk
0,5 dl aquafaba
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
4 tbsp cacao powder
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
75 g dark chocolate

• Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper.
• Mash the bananas in a big bowl and mix with plant milk, vinegar, aquafaba and canola oil.
• In a separate bowl, mix flour, cacao, spices, sugar and baking soda.
• Sift the flour mixture into the banana mix and mix until combined.
• Coarsely chop the chocolate and mix with the batter.
• Pour the batter into the pan and sprinkle with some chocolate.
• Bake in the oven for about an hour. Let the bread cool off for at least 30 minutes before cutting it in slices.

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
Drinks Fruit & Berries Gluten Free

Apple Ginger, Lime & Mint

First Friday of the year, and maybe there are a few of us that want to cut down or skip alcohol altogether after the holidays. This is my favourite non-alcoholic drink, refreshing and not too sweet. Cheers to the weekend!

Brush 1 lime thoroughly, cut it in slices and put in a jug. Peel 3-5 cm of fresh ginger, slice thinly and add to the jug. Add 3-4 large sprigs of fresh mint. Pour a litre of unsweetened apple juice, clear or cloudy, in the jug. Refrigerate for at least an hour or longer. Serve chilled with a sprig of mint and a lime wedge on the rim of each glass.

Categories
Dessert Gluten Free Snack Sweets & Baking

Gingerbread Bounty

My feed has been overflowing with amazing Christmas treats. I’d love to try them all, but there’s only so much time (and only so much stretch in my trouser’s waistline…) Check out my Stories if you want to see some of the goodies posted by my talented foodie friends!
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One recipe that I’ve tried are these raw delicious gingerbread bounties by the lovely @100kitchenstories. Gluten free and sweetened only with dates makes it a healthy-ish choice, while not lacking in flavour or goodness. You’ll find the recipe on her blog, and I tell you – you’ll want to make these!