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!
As much as I love sushi, both nigiri and maki rolls, sometimes I just can’t be bothered with the nori sheets and the rice cushions. Ta-da – enter the sushi bowl! In this one I’ve got sushi rice, cucumber, green soy beans, red cabbage, roasted cashews, oven baked butternut squash, pineapple and avocados. Then drizzled with vegan sriracha mayo and soy sauce.
Hello there, #tacotuesday it’s good to see you! Especially loaded with goodies like soy mince, white beans, oven roasted potatoes, tomato salsa, sweetcorn, guacamole and coriander. And my new favourite taco topping – coleslaw! I love the crunch and creaminess it adds. I simply mixed thinly sliced red cabbage and grated carrots with a little vegan mayo, a dash of white vinegar, salt and pepper.
What’s your best addition to tacos? Give me your favourites, please!
A nice dip or sauce can lift any salad bowl to new heights. And the more the merrier, right? So for this pasta bowl (yes, there is penne pasta well hidden underneath the greens), I topped it was guacamole, home made coleslaw with vegan mayo, and the smoothest hummus you could ever imagine. . I’ve put a Story highlight in my profile how to make this divine, life changing hummus (after a recipe from @hannelenesvegetar). After trying this, where the trick is to boil canned chickpeas with baking soda, you’ll never want to eat another hummus again. You can thank me later.
I doubt that there is a better way to stuff a baguette than vegan Bahn Mì style. I just love these flavours together. It’s traditionally filled with liver paté and pork, but I’ve never had that. So to me, this is the real thing. I marinate slices of pressed tofu overnight in canola oil, sweet chili, soy sauce and sesame oil, and then oven bake it until firm. Then you just load up your baguette with all these goodies:
• a thick spread of crunchy peanut butter (and I mean THICK!) • oven baked slices of tofu • thinly sliced cucumber & red cabbage • pickled carrots • lots of vegan sriracha mayo • fresh mint and coriander
It was perfect to use these bake off mini baguettes, because it meant I could eat more than one!
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!
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
I’ve seen so many beautiful photos of these sushi sandwiches on Instagram, and I had to try it. It was fun and easy enough to make. But eating it in any civilised way was another story. No food for a first date. But aside from the mess, it was super tasty!
Cook sushi rice and prepare whatever fillings you like. Inspired by @hannelenesvegetar, we used ovenbaked butternut squash in slices, red cabbage, avocado, alfalfa sprouts, peaches and cucumber. Put sushi rice on a nori sheet. Layer the fillings and finish with some rice. Fold the nori sheet like an envelope and flip over. Carefully cut in half with a sharp knife and open up to expose the middle. Drizzle with vegan sriracha and dried roasted onion. Serve with soy sauce, wasabi and pickled ginger.
Summer holiday means quick and easy lunches. I had some soft bread in the freezer, so I put a thin spread vegan mayo on one slice, Dijon mustard on the other slice, and stuffed baby spinach, thinly sliced zucchini, tomatoes and pickled red onions between them. Grilled the sandwiches in the waffle maker for a couple of minutes until they were hot and had some lovely colour. Done! Lunch on the table in less than 15 minutes.