Thursday, 17 December 2015

Overnight banana and date oats

Overnight oats are a inexpensive, delicious and full of nutrition way to start your day!
 
Serves 2:
Rolled oats (90g)
Water (100 ml)
Soy yogurt (3 tbsp)
Banana (1 - sliced)
Date syrup (1 tbsp)

1) Stir water and oats together in a bowl. Place in fridge overnight.
2) In the morning mix in the soy yogurt, top with sliced banana and date syrup. Delicious :)

Saturday, 5 December 2015

Vegan dinkel pizza

Lindroos dinkel tunnbröd...
...for a fast and delicious meal :)

Serves 2:
Dinkel tunnbröd (2 slices)
Tomato purée (3 tbsp)
Mushrooms (sliced - 100g)
Vegan cheese (50g)
Vegan ham (50g)

1) Preheat oven to 180C.
2) Top the bread with tomato, mushrooms, cheese and ham.
3) Cook for 15 minutes, or until the mushrooms are cooked and the cheese melted.

Wednesday, 2 December 2015

Polenta Bolognese

Warm and comforting! 


Serves 2:
Easy-cook polenta (200g)
Water (250 ml)

Soy bolognese (150g)
Vegan Cheese (50 g - grated)
Oregano
Salt
Back pepper (freshly ground)

1) Bring the water to a boil in a large pan and add the salt.
2) Place the polenta grains in a jug and pour slowly into the boiling water. Use a long-handled wooden spoon to stir constantly, until all the polenta has been incorporated and there are no lumps.
3) Pour the polenta mixture into the baking tray and leave to cool.

4) Garnish the polenta with the bolognese, sprinkle with cheese, oregano and ground pepper.
6) Bake in the oven (grill) until the cheese melts.

Friday, 13 November 2015

Red rice and veggies stir-fry

Inspired by Asian cuisine flavors, fast, easy, nutritious and yummy!
Serves 2:
Red rice (200g - cooked and cooled)
Zucchini (200g - chopped)
Mushrooms(100g - sliced)
Leek (100g - chopped)
Coconut oil (1 tbsp)
Soy sauce

1) Heat oil in a wok or skillet, add zucchini and leek, cook them over medium-high heat for about 3 minutes, add the mushrooms and cook until they lose all the water.
2) Add the rice season with soy sauce and cook until rice is warm.

Wednesday, 21 October 2015

Blueberry cashewcake

Another delicacy made special with Roberts Berries :) Yummy!
Serves 4:
Almonds (75g)
Dried Figs (pitted - 75g)

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

Topping:
Chia seeds (2 tbsp)
Berrie wild blueberry (200g)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add almonds and figs to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.

4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them to a blender with the lemon 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.
7) Mix berry wild blueberry and chia seeds together. Let it sit in the fridge for a couple of hours and top the cashew cakes before serving.

Tuesday, 13 October 2015

Davert Falafel

Falafel are small balls of chickpeas, fine herbs and oriental spices. Davert made it easy to prepare,
aromatic and full of flavor!
Just add some water and enjoy yourself!

Served with quinoa, beans, carrots and sweet potato and a slice of lemon.

Friday, 2 October 2015

Davert Vegetable Burgers

Ready-mix burgers. Easy handy and flavorful spelt and vegetables organic burgers.

 

Add some warm water, olive oil and onion and enjoy! :)