Tag: lime

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
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 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
Dessert Fruit & Berries Gluten Free Salad

Fruit Salad

This week, I made a fruit salad instead of a platter. Sliced apples, Navel oranges, pink grapefruit, diced mango and strawberries marinated in a lime, brown sugar, vanilla powder and lime dressing. So simple and fresh!

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
Barbecue Dinner Lunch Ovenbaked

Guacamole Burger

Happy #veganuary friends! I remember thinking last year that it seemed nearly impossible to eat a vegan diet for a whole month. I didn’t eat meat, but thought it was too complicated to replace dairy, eggs and fish. But a thought had formed, and I gradually removed all animal products. Since mid February I’ve eaten a fully plantbased diet. And it’s not hard at all. No, on the contrary – it has really awakened my interest in cooking and made me try so many new dishes and products! Are you ready to take the leap yet?

The best way is to start simple. Just replace your ordinary beef burger with one of the many vegan brands available. I like the Swedish brand @anamma_sverige, and there are many other good ones out there. Serve it in a bun with lettuce, pickled red onion and obscene amounts of guacamole, and a side of oven baked sweet potato fries. It doesn’t have to be more complicated than that to eat vegan.

Categories
Bowl Dinner Fruit & Berries Gluten Free Lunch Salad

Orange Tofu Rice Bowl

Here’s a bowl for #turmerictuesday with the best tofu I’ve had in a long time!
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Orange tofu
1 packet of tofu, drained and pressed, but in cubes
Marinate for a few hours in juice and zest from 1/2 an orange, 2 tbsp soy sauce, 0,5 neutral oil, 0,5 tsp turmeric and 3 cloves of garlic, sliced. Toss the tofu in corn starch and bake in the oven at 225 C for 25-30 minutes. Toss a few time to bake at all sides.
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In the bowl:
rice boiled with turmeric and vegetable stock
green soy beans
mango
mushrooms, sliced and fried in a dry pan
cucumber
half an avocado dipped in sesame seeds
coriander and mint leaves
dressing with lime juice, soy sauce, sesame seed oil, mirin and sriracha

Categories
Dinner Lunch Sauce, dip & salsa

Nacho Platter

It’s been so much fun making my fruit platters on Saturdays. And then we were having nachos and I realised I could do something similar. So here’s my first attempt at a nacho platter with taco flavoured soy mince, avocado, lime, tomatoes, cucumbers and sweet corn, plus vegan cheese and a tomato salsa. A fun way to eat vegan nachos on #tacotuesday

Categories
Dinner Gluten Free Ovenbaked Sauce, dip & salsa

Nacho Bake

We made a great nacho bake the other day, with lots of nice toppings and veggies. It’s one of the most popular meals in our family. But the evenings are so short now, it gets dark before 6 pm and the lack of daylight makes it impossible to shoot what we eat for dinner. So you’ll have to make do with a re-post of a nacho bake I made in the summer, when the evenings were endless and bright.

Anyone else ready hibernate when you realise the sun will set about 3 pm by the time we reach December???

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.

Categories
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!