Categories
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!

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.

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 Gluten Free Lunch Salad

Mushroom & Spinach Bibimbap

I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego pÃ¥ 30 minuter” (only available in Swedish as far as I know).
A quick breakdown of the bowl:
* mix of jasmine and black rice
* sliced mushrooms with garlic and spinach
* kimchi
* avocado
* cucumber
* vegan mayo
* dressing with soy sauce, sesame oil, rice vinegar and agave syrup
* black and white sesame seeds

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.
.
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
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!

Categories
Asian Dinner Lunch

Vegan Tuna Nigiri

Sushi is one of the joys of life, and vegan sushi should not be limited to avocado rolls. (Don’t get me wrong, I love avocado rolls!) I tried this recipe that I found on @plantd.co , and it’s a really good substitute for tuna. It’s super simple too – peeled and sliced tomato wedges marinated in soy sauce, smoked paprika, olive oil and nori.
.
I’ve made a Step by step in my Stories for this one. Do you find them useful? I often find when I jot down my recipes that things tend to sound more complicated in writing than they really are. This is an attempt to make a collection for a few favourites. Let me know what you think, and please tell me if there’s something you’d like to learn how to make!

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!
.
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.
.
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
Asian Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Lo Mein

I absolutely love noodles, and I was really excited to find this recipe for Lo Mein over at my good friend @fuel_my_smile. (Head right over check out her great feed!) The star is the flavourful sauce with tamari, hoisin, sesame oil and maple syrup. It’s just as delicious as it sounds. Pair it with noodles and lots of veg, and you’ve got one of my new favourite dishes!
.
You find the original recipe over at @fuel_my_smile. Here’s my take.
.
Mix 3 tbsp tamari (or soy sauce), 2 tbsp vegan hoisin sauce, 1 tsp sesame oil and 1 tsp maple syrup. Set aside.
Cook noodle according to instructions. I used thin somen noodles. Rinse in cold water.
Prepare the vegetables, anything you like works! I had carrots, broccoli, red and white cabbage, red onion, garlic, green soy beans and baby corn. Check my Stories for the prep!
Heat a pan and add some sesame oil. Quickly stir fry the veg on high heat. Add the noodles, and make sure everything is hot. Add 1 tbsp of mirin. Turn off the heat and toss the stir fry with the sauce. Serve immediately.