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Recipes

Recipes, Soups

Vegetable soup

26. February 2016

There are thousands of ways and thousands of recipes for vegetable soups. This is one that I particularly like. Very nice also in the summer.

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Main courses, Recipes

Mixed beans stew

23. February 2016

INGREDIENTS


  • 400 g mixed beans
  • 150 g sun-dried tomatoes (chopped)
  • 2 tins chopped tomatoes


  • 2 tbsp tahini (or more to taste)
  • 1 onion
  • 2 cloves garlic


  • freshly ground black pepper
  • cayenne
  • 2 tbsp coconut oil

METHOD

  1. Soak the beans overnight or for about eight hours in water. Make sure there is enough water to last that long.
  2. Drain the beans, add fresh water in a pressure cooker, 4 leaves of bay leaf, 5 grains of black pepper and cook for 1 hour.
  3. When done, drain water and place them in a large frying pan (or a wok) where you have already done onion with garlic on coconut oil.
  4. Drain the sun-dried tomatoes (is using the ones in oil), add them to the pan along with the tins of tomatoes, tahini, cayenne pepper and pepper.
  5. Heat for a few minutes until everything is hot.
  6. Enjoy 🙂

Inspired by @Deliciously Ella

Main courses, Recipes

Roasted eggplant

16. February 2016

INGREDIENTS


  • 2 big eggplants
  • 1 onion
  • 4 cloves garlic
  • 400 g tomato paste
  • 1 tsp oregano


  • 2 tsp basil
  • freshly ground pepper
  • 1 tsp rice syrup
  • salt (to taste)
  • 1 can cannelini beans


  • 1 tbsp nutritional yeast
  • 1/2 tsp oregano
  • cayenne
  • salt
  • 1 cup spinach

METHOD

  1. Preheat oven to 180C.
  2. Peel the eggplants into slices, put on a parchment-covered baking sheet and bake until the slices are a bit shriveled.
  3. Sauce: Cut the onion and garlic into cubes and sauté them on a pan. Add tomato paste, oregano, basil, rice syrup, black pepper and salt (if necessary). Let it cook until the sauce thickens.
  4. Filling: Put the beans, nutritional yeast, oregano, basil, cayenne, black pepper, salt and spinach in a food processor and process until smooth.
  5. Preheat oven to 180 C again.
  6. Oil a casserole dish, put a thin layer of sauce on the bottom of the dish, arrange the eggplant over the sauce, spread the filling over that. Drizzle lightly with sauce. Repeat layers. The sauce should be the top layer.
  7. Enjoy 🙂

Roasted eggplant

 

 

 

 

 

Inspired by @Fat Free Vegan

Recipes, Snacks

Pepper-tomato paste

9. February 2016

This paste goes amazingly with the warm spinach-artichoke dip. Just give it a try. I guarantee, you’ll enjoy it.

INGREDIENTS


  • 3 kg tomatoes
  • 1 kg sweet pepper
  • 200 g whole chilli


  • 100 g sugar (of choice)
  • 100 g salt
  • 1/2 dcl vinegar


  • 2 dcl oil (of choice)
  • 5 cloves garlic

METHOD

  1. Grind all the ingredients together (you may also blend them).
  2. Cook everything together until water is absorbed (approx. 2 hours).
  3. Pour into clean jars and close properly.
  4. Let it cool covered in blanket until the next day.
  5. Enjoy 🙂

Inspired by @Petronela’s

Recipes, Snacks

Warm Spinach and Artichoke Dip

2. February 2016

INGREDIENTS


  • 150 g artichoke hearts (in oil)
  • 2 handfuls spinach (add more if you want)
  • 1/2 cup almond milk (homemade)


  • 1/2 cup cashews (soaked for an hour at least)
  • 1 lemon
  • 3 tbsp tahini


  • 1 tbsp mixed herbs (of choice – but at least three types)
  • salt
  • black pepper (freshly ground)

METHOD

  1. Preheat oven to 180C.
  2. Place almond milk, cashews, tahini, herbs and lemon juice in a food processor.
  3. Blend until creamy.
  4. Add artichokes and spinach and continue blending. Chunks are OK.
  5. Add salt and pepper to taste.
  6. Transfer the mixture into a baking dish and bake for approx. 15 minutes, until the top starts to bubble.
  7. Enjoy 🙂

Inspired by @Deliciously Ella

Main courses, Recipes

Vegetable noodles in peanut sauce

16. January 2016

INGREDIENTS


  • rice noodles
  • 1 bigger carrot
  • 1 broccoli
  • 1/2 leek
  • 1 onion


  • 3 cloves garlic
  • 1 tsp ginger (freshly grated)
  • salt
  • black pepper
  • turmeric


  • soy sauce
  • olive oil
  • sesame oil
  • rice vinegar

Peanut sauce


  • 4 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar


  • 2 tbsp coconut sugar
  • 2 tbsp sesame oil
  • 6 tbsp water

METHOD

  1. Prepare the rice noodles according to instructions on the package.
  2. Coat the bottom of a wok with coconut oil and sesame oil. When oil is hot, add sauté the onions with garlic and ginger. When soft, add carrot, broccoli and leek until they all get lightly brown.
  3. Add noodles, soy sauce, turmeric and rice vinegar.
  4. Add the peanut sauce and serve with salad of choice.
  5. Peanut sauce: Mix all the ingredients for peanut sauce together. Use as much as you see fit.
  6. Enjoy 🙂
Recipes, Soups

Beetroot – tomato soup

9. January 2016

INGREDIENTS


  • 1 bigger beetroot
  • 1 can tomatoes
  • 2 cups vegetable broth


  • 1 onion
  • 2 cloves garlic
  • 1/2 cup canned corn (/fresh/frozen)


  • freshly ground black pepper
  • curry (to taste)

METHOD

  1. Cut all the vegetables.
  2. Sauté the onions with garlic in a pressure cooker. When soft add curry and black pepper. Let it heat up for about 2 – 3 minutes.
  3. Add beetroot, tomatoes and vegetable broth.
  4. Cook for about 20 minutes.
  5. Stir in the corn and let it heat up.
  6. Enjoy 🙂

Inspired by @Dobrozruti

Recipes, Soups

Christmas Sauerkraut Soup

29. December 2015

INGREDIENTS

Use as much ingredients as you wish. It depends how many people you are cooking for.


  • tempeh
  • sauerkraut
  • dried mushrooms (placed in hot water for 10 minutes)
  • dried plums
  • dried apples


  • 1 potato
  • red pepper
  • salt
  • freshly ground black pepper

METHOD

  1. Put all the ingredients apart Tempeh in a pressure cooker and pour enough water so that the ingredients are covered.
  2. Let it cook for about 40 minutes.
  3. Cut the tempeh into cubes and sauté it in a pan. Serve with the soup.
  4. Enjoy 🙂

Inspired by @Petronela’s