Friday, 22 August 2014

Vegan Cooking Retreat - Sweden

Welcome to the vegan retreat in Tived, Sweden. Rödjorna Retreat Center open the doors to a two-day cooking immersion.
Each hands-on cooking module goes over several techniques and includes easy and full of flavour recipes.
One of our goals is to have you think about food in a different way. You will learn about different ethnic ingredients and discover the vast array of delicious vegan food.

Thursday, 21 August 2014

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Sunday, 17 August 2014

Overnight Oats and Rye with Forest Fruits

Browsing through the supermarket products we discovered a wide selection of rolled flakes. So we decided to try adding some rye to our old overnight oats recipe... it tastes really yummy... today topped with fresh strawberries and blueberries!

 

Serves 2:
Rolled Oats (50g)
Rolled Rye Flakes (50g)
Cashew Milk (240 ml - or other vegetable milk)
Forest Fruits (or any other fresh fruits)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with the fresh fruits, and enjoy! 

Saturday, 16 August 2014

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.
In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning. 

Tuesday, 29 July 2014

Broad Beans Salad

For our last lunch in Cascais we decided to use the rest of the broad beans that were picked in S&M house... and the result was this great salad!




Serves 2/3:
Broad Beans (250g)
Seitan (100g - cubed)
Tomato (2 - cubed)
Cucumber (1 - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan and corianders.
3) Season and cook for 3 minutes.
4) Mix all the ingredients in a serving bowl.
5) Gently toss to combine.

Wednesday, 2 July 2014

No-bake Energy Balls

After a run, under a warm rain, in a summer day...



Makes 8-10 balls:
Cashews (soaked overnight - 1 cup)
Oat flakes
 (1 cup)
Dates (12 - pitted)
Cocoa (raw - 1 tbsp) opcional

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the cocoa powder.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the bars in the fridge and enjoy.

Wednesday, 4 June 2014

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 
Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.