Tuesday, 21 April 2015

Muesli Cookies

Yummy :)
Makes 14 cookies:
Rye flakes (40g)
Oat flakes (40g)
Rice flakes (40g)
Pumpkin seeds (10g)
Sunflower seeds (10g)
Coconut oil (50g - softened to room temperature)
Date syrup (50g)

1) Preheat the oven to 180C.
2) In a bowl mix lakes, seeds, date syrup and coconut oil.

3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Monday, 20 April 2015

EWALIEs Ekologiska & Glutenfria Bärmüsli

EWALIEs Ekologiska & Glutenfria Bärmüsli is an amazing combination of oats, apricots, pumpkin seeds, apple, blackberries, blueberries, strawberries and rice flour. Gluten-free, organic and vegan. Great for breakfast and snacks.
Overnight Bärnmusli

Serves 2:
Bärnmusli (100g)
Almond milk (240 ml - or other vegetable milk or water)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning, enjoy!

Sunday, 19 April 2015

Orange and chocolate chips cake

The dessert from our second vegan cooking workshop in Skövde, Sweden.
Makes 1 cake (big):
All-purpose flour (225 g)
Rice flour (225g)
Baking powder (2 tsp)
Extra virgin olive oil (125g)
Orange (juice of one big orange)
Muscovado Sugar (200g)
Water (100 ml)
Lemon (1 tsp)
Vegan chocolate chips (75g)

1) Preheat the oven to 180° C (350° F).
2) Line a large cake pan.
3) Mix together all ingredients, in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Saturday, 18 April 2015

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.
Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g)

Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 

2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Friday, 17 April 2015

Chocolate cake with chocolate frosting

Healthy, indulgent... delicious!
Makes 1 cake (medium):  
Oat Flour (100g) 
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml)

Baking Soda (2 tsp) 
Raw Cocoa powder (80g) 
Water (200 ml - boiling)

Semi-sweet chocolate (50g)
Coconut oil (1 tsp)

Soya milk (or other vegetable milk - 1 tbsp)

1) Preheat the oven to 180C/350F/Gas 4. 
2) Line one cake tin with parchment paper. Set aside. 
3) In a large mixing bowl, stir together the dry ingredients. 
4) Add coconut oil and mix. 
5) Stir in boiling water (batter will be thin). 
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool. 
8) Prepare the frosting. Melt the chocolate with the coconut oil. 
9) Pour over the chocolate frosting.

Thursday, 16 April 2015

Pak choi, carrot and kamut casserole

Kamut is a chewy, buttery taste ancient grain, an excellent source of protein, vitamins and minerals.

Serves 2:
Kamut (150g - cooked)
Olive oil (1 btsp)
Ginger (1 tsp - grated)

Garlic (minced - 1 clove)
Pak choi (200g - chopped)

Carrots (150g - sliced)
Tomato pureé (50 ml)
Oat Cream (100 ml)

1) Heat the oil in a large pan and add the ginger, the carrots and the white part of the pak choi. Stir for a few minutes and then add the green part. Cook until softened (if necessary add a spoon of water), then add the tomato sauce, the kamut and the oat cream.
2) Cook through a few more minutes until warm, season to taste with salt and pepper and serve.

PS: In the picture served with polenta and soya cakes.