Sunday, 3 April 2016

Chia Balance Smoothie

Superb flavor, delicious and energizing!
Mix 1 balance smoothie sachet with 200 ml of water, add 2 tbsp of chia seeds and leave in the fridge for a couple of hours. Serve with a tbsp of vegan yogurt and a splash of agave nectar.... Yummy!

Wednesday, 30 March 2016

Stuffed Eggplant 2.0

A vegan version of an old recipe :)
Serves 2:
Eggplant (1)
Bread (2 slices crumb)
Tomato (2– diced)
Soy cream (50 ml)
Garlic (1 clove - crushed)
Olive oil

1) Cut the eggplants in half and scoop out the pulp, leaving a shell about 1 cm thick. Take care not to break through the skin of the eggplant. 
2) In a frying pan, place the eggplant pulp, garlic and little olive oil, cook for 5 minutes over medium heat.
3) Add the bread crumbs and diced tomato and cook for 2 minutes. Remove from heat and add the soy cream.
4) Fill the eggplant shells with this mixture.
5) Bake in the oven (grill), 180C for 10 minutes or until golden brown.

Monday, 28 March 2016

Sweet Pinwheels

Made from crispy puff pastry, filled with your favorite jam... and ready in 15 minutes :)

Makes 28 small pinwheels:
Vegan puff pastry (400g)
Peach jam (sugar free -1/2 cup)
Cashew butter (1/2 cup)
Coconut sugar (1 teaspoon)
Cinnamon (1 teaspoon)

1) Preheat oven to 200C.
2) Unwrap the puff pastry onto a floured surface and divide in two.
3) In one, spread the peach jam and and roll up the puff pastry as tightly as possible without losing jam on the sides.
4) In the other, spread the cashew butter, top with coconut sugar and cinnamon and roll up the puff pastry, as you did with the other half.
5) Now, cut your logs with a sharped knife into 1 cm thick rolls.
6) Place rolls cut side up on to a prepared baking sheet.
7) Bake for 15 minutes or until golden brown. Enjoy!

Saturday, 26 March 2016

Cabbage and carrot red rice

Serves 2:
Red rice (150g)
Carrot (100g - sliced)
Cabbage (100g - shredded)
Water (400 ml)
Tomato passata (2 tbsp)
Olive oil (1)
Salt

1) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Reserve.
2) In a saucepan, add the rice and water, cook for 15 minutes.
3) Add the tomato passata stirring occasionally.
4) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Friday, 25 March 2016

Vegan spinach quiche

Fluffy, light and delicious!


Makes 1:
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Spinach (200g)
Garlic (powder)
Onion (powder)
Olive oil
Black pepper and salt
Shortcrust pastry (250g - this one is wholegrain spelt)

1) Preheat oven to 200 degrees Celcius/392 degrees Fahrenheit.
2) Place tofu, water, garlic, onion, pepper and salt in a food processor and run until you have a smooth mixture, you can taste during this step so you get the seasoning exactly to your liking.
3) Chop the spinach finely. Heat the olive oil in a saucepan, add the spinach and allow to simmer until the water is evaporated. Remove from heat and let cool.
4) Combine the spinach with the sauce, and mix thoroughly. Line the tin with the pie dough and pour the filling into it.
5) Place it in the preheated oven for about 40 minutes, or until firm on the inside and slightly golden on the top.

Sunday, 20 March 2016

Nathalies l├Ąttorkade ananas

The spring sun slowly melts the winter time...
The spring has arrived in Sweden, the day was just perfect with a great company and a delicious snack...

 It's vegan, sugar free, organic and full of flavor.