Luckily for me, craving comfort food doesn’t (only) mean I want fast food. A really good nourish bowl does the trick too. I guess I just want familiar tastes, a mainly warm meal and to feel full and satisfied after eating. This bulghur bowl ticks all those boxes.
• a base of whole bulghur cooked in vegetable stock and turmeric • diced and boiled sweet potatoes tossed in corn flour and then fried in oil • diced tomatoes and cucumber • thinly sliced fennel • diced mango • half an avocado • sprinkled with furikake made with crumbled nori sheet, nutritional yeast, sesame seeds and salt
The best way of serving salads in my family, is to let everyone pick what the like and mix it on each plate. I find that the children are more likely to try something new if it isn’t mixed up. There’s no such thing as “hiding” new foods from my kids by concealing it.
Here’s a lovely salad with • rice noodles quickly fried in sesame oil and sesame seeds • oyster mushrooms torn in strings and fried until crispy • mango • baby spinach • sliced sugar snaps • cucumber • carrot sliced with potato peeler • salted peanuts
I topped my salad with lime juice, coriander, soy sauce, a pinch of cane sugar and some vegan sriracha mayo.
Life is getting a bit hectic right now, with the start of the new school year and everything else. So I have to keep dinner simple, and preferably in bowls where everyone can choose what they like. In my bowl is a base of basmati rice, sesame marinated tofu, edamame beans, sweet chili lentils, pickled ginger, mango, soy beans and peanuts and a drizzle of vegan sriracha mayo. A three tiny yellow tomatoes from our garden!
I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.
In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!
Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing. . In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.
Not all attempts in my kitchen work out. I browsed through lots of recipes for müesli bars, used a bit here and there and gave it a go. These are really sweet and tasty, but I only need to look at them and they crumble to pieces. Now I’m trying to think of alternative ways of using it. A crust for a cheesecake maybe? Or just as granola on a smoothie bowl? I’ll get back to you on that one. Here’s the recipe anyway, if anyone else is up for a challenge! Maybe a bit more oil and dates will do the trick?
Roast grains and seeds (except for hemp seeds) plus the diced apple in the oven at 175 degrees for 15-20 minutes or until golden. Meanwhile, put dates in water to soften. Rinse after 5 minutes and finely chop. Put roasted ingredients in a big bowl and add hemp seeds. Next, add chopped dates and mix very thoroughly, so that the grains start to stick together. Slowly melt peanut butter in a saucepan, add syrup, oil and salt. Pour over the grains and mix well. Transfer the mix to a tray, 20×30 cm, lined with parchment paper. Smooth until even. Use another parchment paper and press. Put in fridge or freezer to set before cutting bars.
A fresh and tasty salad perfect for dinner on a warm summer evening.
Ingredients
Vermicelli rice noodles
Tofu + soy, sesame oil and green curry for marinade
Sesame seeds
Green soy beans
Mango
Carrots
Cucumber
Fresh bean sprouts
Coriander
Salted peanuts
Dressing
2 limes
0,5 dl Japanese soy
1 tsp sugar
1 tsp grated ginger
1/2 – 1 red chili
• Press the tofu, cut it in cubes and marinate it in soy, sesame oil and green curry for at least an hour and up to a day.
• Use a potato peeler to make carrot and cucumber “noodles”. Mix with bean sprouts, soy beans and mango.
• Make the dressing with the juice from the limes, soy, sugar, ginger and sliced chili.
• Roll the tofu in sesame seeds and fry on medium heat in cooking oil until golden.
• Cook the rice noodles as instructed and rinse in cold water.
• Put the noodles in the bottom of a big bowl. Add vegetables, tofu, coarsely chopped peanuts and lots of coriander. Drizzle with dressing.
Rich sweet potato, creamy avocado, crunchy cucumber and spicy sriracha – the perfect combo in vegan maki rolls!
Ingredients sushi rice, cooked nori sheets avocado cucumber sweet potato vegan sriracha mayo sesame seeds Japanese soy pickled ginger wasabi
Peel the sweet potato and cut like thick chips/French fries. Bake on a tray in the oven, 200 degrees for about 15 minutes. Don’t bake them too long, they should be soft but firm and just starting to get som colour. Cut avocado and cucumber the same way as the sweet potato. Use a bamboo mat I you have one, it makes it a lot easier to roll, but it’s not a must. Put a nori sheet with the blank side down on the mat or the table. Cover half of the sheet with sushi rice. Put sweet potato in a line on the rice near the edge of the sheet. Add a line of avocado and cucumber, and a line of sriracha mayo. Carefully roll the nori sheet, making sure that you start with the vegetable side to get it in the centre of the roll. Squeeze tight. Cut in 2 cm thick slices, using a very sharp knife. Plate and drizzle with sriracha mayo and sesame seeds. Serve with soy, ginger and wasabi.
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