I’m trying to fuel myself through this rough patch, with the dark and cold season ahead of us, with lots of nourishing, delicious food. I love my salads even in the winter, but I try to add a few warm ingredients to keep the body temperature up and to feel more full.
In this nourish bowl is: * whole bulghur cooked in vegetable stock and turmeric * avocado * wilted baby spinach with garlic * steamed broccoli * oven baked butternut squash * cucumber * green lentils (canned) * tofu feta (see step by step recipe in my Storiy highlights!) * pomegranate seeds * walnuts * drizzle of olive oil
We had another go at one pot pasta and this was my favourite so far. Onions, cherry tomatoes, thinly sliced carrot, baby spinach and white beans, and topped with roasted pumpkin and sunflower seeds. But what really made the difference was adding capers. I used the regular little ones and stirred into the pot, and decorated with extra large ones. I love the salty flavour of capers, which is a bit like olives. But more subtle and better suited for warm foods, if you ask me.
The original recipe is found over at @hannelenesvegetar, and an earlier adaption can also be found a bit further back in my feed. Do you have any other one pot recipes that I should try? It’s certainly quick and convenient on a week night!
The past week I’ve been been feeling great, and one thing that gives me away is that I start to crave comfort food. We had a couple of takeaway meals, but I like homemade versions just as much. Like this portabello club sandwich that my husband cooked for us. All I had to do was to bring out the camera.
Between pan toasted slices of bread is portabello hats marinated in balsamic vinegar and oil and then fried, avocado, baby spinach, tomatoes, cucumber, pickled red onion and vegan mayo. I squashed it a bit too hard when cutting the triangles, so it might be a little difficult to see all those stuffings. But hey – I could taste them all and that’s what counts!
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.
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
There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:
Ingredients 1 tbsp coconut oil 1 large onion, finely chopped 3 garlic cloves, minced 3 cm fresh ginger, peeled and finely chopped 1 tbsp curry powder 1 tbsp turmeric 2 tsp ground coriander seed 1 tsp paprika powder 400 ml coconut milk 2 tbsp spicy mango chutney 1 lime, the juice 2 tsp vegetable stock powder 400 g chickpeas, drained and rinsed 3 carrots, sliced 1 ripe mango, peeled and diced Salt 200 g baby spinach or kale For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.
Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.
Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!
On this plate: sweet potato, diced and oven baked red cabbage, thinly sliced green soy beans nectarines hummus with looooots of tahini cucumber alfalfa sprouts rock melon (hidden under the coriander) baby spinach capers coriander drizzle of vegan sriracha mayo . #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 #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove
A quick pasta dish with Mediterranean flavours. Garlic and onions, sliced mushrooms and zucchini, white cabbage, baby spinach leaves and green olives. Then I added some ajvar relish, fresh rosemary, lemon juice, salt and pepper. Served it with pasta (shaped as wild animals – the kids’ choice and the only animals we eat!), topped it with more olives, flat-leaf parsley and a spoonful of ajvar. Easy peasy!
Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!