Anyone else love pizza bianco? That’s without the tomato sauce. I certainly do! This one’s baked with home made dough that was left to proof for two whole days in the fridge. That makes the perfect pizza base.
I topped it with a very thin layer of hummus, and then added thinly sliced raw potatoes and onion, bits of kale and coarsely chopped walnuts. At last a drizzle of olive oil and then in the oven at 250 C for 12-15 minutes. Before serving I added some salt and black pepper, a bit more olive oil and a drizzle of agave syrup. Delicious!
It takes a little while to make risotto, but it’s really quite relaxing to stir that rice until it’s creamy and delicious. With slow roasted cherry tomatoes and parsley, it’s downright amazing. My friend @happyherbivorekitchen made this the other day – thanks for the inspiration! Recipe from @happyskinkitchen. This is truly happy food, as you can tell!
Roasted tomatoes 200 g of cherry tomatoes cut in half (I used beautiful ones from #pekkastomater, who has ditched the horrible plastic boxes!) Place tomato halves with the cut side upwards, drizzle with olive oil, salt and pepper. Roast in the oven at 150 C for 35-45 minutes.
Risotto 1 small onion, finely chopped 2 cloves of garlic, finely chopped 2 tsp turmeric 300 g of tomatoes, cherry or regular 3 dl arborio rice 1 l of hot vegetable stock 1 tbsp nutritional yeast olive oil flat leaf parsley
Gently sauté onion and garlic in olive oil until soft. Turn up the heat, add risotto rice and fry for a minute until the rice is shiny. Add chopped tomatoes and turmeric and stir well. Add 2-3 dl of the hot (important!) stock and reduce the heat. Let simmer slowly until all liquid is absorbed. Add 1-2 dl stock at a time, simmer and stir until fully absorbed before adding more stock. Keep the stock hot att all times. When all vegetable stock has been absorbed, add salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with roasted tomatoes and parsley.
A flavourful green salad that stands for itself or as a side to oven roasted veggies.
Slice four leaves of kale and remove the hard stems. Massage the kale for a few minutes with olive oil, a squeeze of lemon and a large pinch of salt. Add steamed haricot verts, roasted hazelnuts and halved Cape gooseberries (also called physalis). For the dressing: Add 2 tbsp tahini with 0,5 tsp agave syrup, a pinch of salt and 1 tsp lemon juice to a mug. Stir with plant milk to a runny dressing.
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!
100 posts! This is so much more fun than I could ever imagine when I started. I probably put way to much time into this hobby, but I love to cook, style, photograph and edit my pictures. And I learn so much from following the beautiful, stylish, inspiring accounts of my fellow vegan ‘grammers.
Anyway, to the pasta. I peeled and diced half a butternut squash and baked it in the oven for about 20 minutes. I toasted the walnuts in a dry pan, and then I added 3 chopped cloves of garlic and some olive oil. At last I added the baked butternut squash, 20 halved baby tomatoes and three handfuls of baby spinach and heated it until the spinach was wilted. I seasoned it with salt, pepper, crema di balsamico and fresh rosemary before folding it together with the warm spaghetti.
This is a recipe from @hannelenesvegetar, who I learnt about from the Swedish @vegomagasinet. I’ve tried a few of her recipes, and they are great. Easy to make, basic ingredients, and yet flavourful and inspiring. Go check her feed out! This one pot pasta was literally on the table in under 20 minutes. . Add the following to a large pot: 200 g baby tomatoes, cut in half 1 sliced red onion 3 garlic cloves, chopped 200 g spaghetti, broken in half 0,5 tsp chili flakes 1 tsp balsamic vinegar 1 tsp vegetable stock powder 1 tbsp olive oil salt and pepper Add 6 dl of boiling water to the pot and stir thoroughly. Bring to boil and cook for 8-9 minutes, until the pasta is soft. Remember to stir, because it might stick to the bottom of the pot. In the last minute, add 100 g of baby spinach or kale. Serve immediately and top with fresh basil or oregano and roasted sunflower seeds, a drizzle of olive oil and balsamic vinegar. The flower on top is a tagetes, which is edible. . #neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #onepotpasta #hannelenesvegetar #easyveganeats #weeknightdinner
Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.
In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.
Ready to get your oven do the job for you? Slice peeled butternut squash and fennel in 1,5 cm thick slices. Cut a handful of cocktail tomatoes in half. Put everything on an oven tray covered with parchment paper. Drizzle with olive oil, add salt and pepper and roast in the oven at 225 degrees for 15-20 minutes. While waiting, coarsely chop hazelnuts and two cloves of garlic. Toast in a pan with a generous amount of olive oil. Serve the roasted vegetables with spaghetti, hazelnuts and garlic oil. Top with fresh sage.
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.