Never Enough GreensHow is it that salads taste even better served in a bowl? This was a particularly good one that I made last week. Whole bulgur (my favourite grain!), roasted sweet potato wedges, sugar snaps, blueberries, avocado, green baby leaves, honeydew melon and a handful of almonds. I drizzled it with a tahini lemon dressing, and it was heavenly!
My friend @veggielation posted a drool-worthy picture of a raw mocha brownie with cashew cream, that I just had to try. I made a few adjustments from what I had at hand, and I really liked the result. I brought it to a birthday party too, and I dare say it was quite popular among the guests. I’m actually not a coffee drinker (might lose som followers now…) but I love it as a flavour together with chocolate. And coffee is not the only bean in this brownie – but you could never tell that from the taste!
Pop over to @veggielation for the original recipe, and here’s my take:
200 g black beans, rinsed and drained
100 g dark chocolate
1 dl tahini
1,5 dl shredded coconut
15 dates
4 dl rolled oats (GF if needed)
0,5 dl espresso or strong coffee
3 tbsp maple syrup
1,5 dl natural cashews
3 tbsp coconut cream (thick part)
1 tbsp maple syrup
Start by soaking the cashews while you make the brownie. Next, pit the dates and soak in water for a few minutes. Then, melt the chocolate.
In a food processor, blend the shredded coconut to a coarse flour. Add chocolate, tahini, black beans, dates (without the water), oats, coffee and maple syrup. Blend well to a sticky dough.
Line a pan with parchment paper, mine was approx. 15×20 cm. Choose a larger pan if you want a thinner brownie. Press the dough into the pan and even it out. Put in the fridge.
Drain the cashews. Blend the ingredients to the cream in a food processor until super smooth. Distribute evenly on top of the cold brownie, and keep in the fridge until serving.
I finally got around to making these cookies that I’ve been thinking about for a long time. I didn’t think the kids would be too keen, with the salt and tahini (all the more for me!) but I was wrong. The 4-year-old had a proper breakdown when I didn’t let him eat these cookies for breakfast, lunch and dinner. Anyway, the recipe is from @jessicainthekitchen, although I made some minor alterations. Oh, did I say that I liked these cookies as much as the aforementioned 4-year-old?
2,25 dl plain flour
1,5 tsp baking powder
0,5 tsp cinnamon
0,25 tsp sea salt
1 dl brown sugar
0,75 dl tahini
1 flax egg (1 tbsp flax seed + 3 tbsp water, soak for 15 min)
a pinch of vanilla
2 tbsp coconut oil
(0,25 dl neutral oil + 0,25 dl oat milk)
1 dl coarsely chopped dark chocolate
* In a food processor (or mixer) add brown sugar, tahini, flax egg, vanilla, coconut oil. Blend well until the mixture is thoroughly whipped.
* Combine the dry ingredients in a separate bowl, then mix in with the wet batter. My batter was far too dry to form a dough, so I added extra oil and oat milk until I was happy with the consistency.
* Fold in the chocolate chunks.
* Cover and chill in the fridge for 2 hours or more.
* Shape 12 dough balls about 1 tbsp each, place on a baking tray covered with parchment paper. Press down lightly on each ball and sprinkle with sea salt.
* Bake at 175 C for 10-12 minutes. Cook on a rack before serving. (I have to say I liked them even more a day after, slightly chilled.)
Well, the title pretty much sums it up. I made rye porridge, but added 2 tbsp of sunflower seeds before cooking it, along with a handful of frozen blueberries and raspberries. I served it with a large dollop of tahini, blueberries and redcurrants (still have a box left in the freezer from this summer!), and my new favourite – frothed oat milk. All set for a new day!
A throwback to when we made yummy maki rolls in the summer. Crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzled with vegan sriracha mayo and sesame seeds. Spicy and delicious!
The weather is not very pleasant at the moment, but a picnic is always a good idea anyway! I made these improvised pear and tahini pancakes, and the kids loved them. Make sure to use very ripe pears.
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1 dl rolled rye (like oats but made from rye)
2 dl oat milk
1/2 tsp coarsely ground cardamom
1/4 tsp salt
1 tsp tahini
2 tsp baking powder
1 tsp white vinegar
2 small ripe pears
2 tbsp canola oil
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Soak the rolled rye in oat milk for 10-15 minutes. Add all the ingredients to a food processor and blend well. Fry small pancakes on medium heat until the pancakes are golden on both sides. Serve with a dip of 3 tbsp tahini + 1 tbsp cacao powder + 1 tsp agave syrup. Add 2-3 tbsp oat milk and blend until smooth and creamy.
Happy World Vegan Day! A year ago, I wouldn’t have thought I’d eat a fully plantbased diet and enjoying it so much! I really honestly don’t feel like I miss anything non-vegan. I love how easy it it to eat like this, and vegan food can be advanced and complex as well as super simple and straightforward.
Here’s a really easy one, and a perfect way to use left over rice and odd bits of veggies. Here I’ve used turmeric rice and sweet potato cubes from the day before, and fried it with onion and garlic, pak choy, green lentils and mushrooms. I topped it with peanuts, coriander, sweet chili and a tahini drizzle.
I found a recipe in @vegomagasinet for green pea falafel. I haven’t made my own falafel before, so I thought I’d give it a try. I had some trouble getting the falafel batter to hold together in the pan, but with some extra flour they turned out pretty decent. A beetroot hummus was a nice match, and with potato wedges, and tomatoes, parsley and the last cornflower from our garden it made a colourful bowl.
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Don’t miss my Story highlight on how to make the smoothest and best hummus!
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.
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!
