Ambrosia

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Good recipe can be simple. Important that it makes me happy to prepare the meal, I can include anyone that wishes to join and it does not take a run around the town to find the ingredients.

Dinner… what to eat, lacking inspiration. A tiny bit of tomato soup left but not enough for a meal… How about make some squash spaghetti, cook it in the soup leftover. Plus some basil-no-meat-balls on the side? Yes please!

 

 

VEGAN SQUASH SPAGHETTI 

1/2  raw squash

50- 100 mg liquid (example: water, tomato soup or sauce, broth )

extra spices like garlic pepper, tumeric, cumin, up to your taste

Make the spaghetti using the spiral machine, cook it on the slow heat in the chosen liquid for about 10 min.

I added extra clove of garlic and and some garlic spice.

Having found basil balls in the freezer, I also baked them in addition.

 

Enjoy!

 

Today’s recipe belongs to my fellow blogger, Laur & Wollfdene. I really like her recipes, vegan, easy and good for your body and for your soul. My version is slightly different.

I think adding chocolate definitely lifts the muffins, next time however I will try without chocolate and add dates instead of coconut sugar. Raisins, crushed almonds also would be delicious.

Here is the recipe        

        

 Banana chocolate vegan muffins

 

 

VEGAN CHOCOLATE CHIP BANANA MUFFINS

Makes 12 small muffins

Ingredients

200 g oat flour (simply process oats to a flour)
50 g cup whole oats
50 g almond flour
2 tsp baking powder
1 tsp cinnamon
1 tbsp coconut sugar
50 ml melted coconut oil
1 tsp vanilla powder (or essence)
3 mashed large bananas ( do not blend,  just chop with the fork so that there are still small pieces of the fruit).
1 tbsp plant-based milk, I like almond or oat milk
50 g roughly chopped chocolate/ I use either some vegan one or the 70% normal chocolate

Start with smashing bananas, then add all the ingredients together, mix well with the spoon, distribute to the little or large muffin trays and bake for 18/22 min in the oven on 180 C, no fan.

Enjoy!

 

 

 

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When hungry, I want a quick and easy meal.

I often take whichever vegetables are at home, cook them slightly, add tomato sause and spices and done.

Here is an example of the ingredients, just add whatever you fancy.

 

VEGAN BURRITOS

1/2 squash

1/2 bell pepper

1/2 red or white onion

2 cloves of garlic

few leaves of kale and some spinach

200 grams cut and cooked tomatoes (from the box or home made)

100 gr frozen peas

100 gr beans (canned)

whole wheat wraps

(spring onion, carrots, aubergine, fresh tomatoes, any other vegetables can be used)

Start by cutting all the veggies, put a tiny bit of oil (1/2 tea spoon) on the large frying pan.

Add onions and garlic. After 2 min add squash, peppers, kale and peas or other frozen vegetables that need a bit of cooking.

Add a splash of water so that the ingredients can soften up. After 5 min add rinsed beans and tomato sauce, spinach.

Season to your taste.

Put it inside the wrap or a lettuce leaf, add fresh herbs if you have them.

Delicious, filling, healthy.

 

 

 

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BRIAM

When I want to have food for the whole week, I like to make briam.

It is essentially a mix of veggies baked in the oven in the tomato sauce.

You can follow Jamie Oliver’s recipe, which I think it’s the good starting point.

Here is my version for even simpler variety, makes one large serving dish.

1/2 zucchini

1 aubergine

4 carrots

5 medium potatoes

1/2 sweet potato

10 cherry tomatoes

1-2 red onions

few garlic cloves, I used 4

you can add other veggies too like broccoli, cauliflower or whatever you fancy

tomato sauce, chopped tomatoes or pasta sauce

spices

Cut up all raw veggies in the thin small slices. Onions and garlic fry slightly on the very small amount of oil or just on the water if you follow no oil vegan life style. Combine softened onions and garlic with the rest of raw veggies, add tomato sauce and spices, mix well with hands or spoon making sure all ingredients are well combined. Put everything in the baking dish, add water nearly up to the top, so the veggies are well cooked.

Bake in the oven 220 C for 30 min and then reduce to 200 C, bake for another 30 min.

When cooled, add fresh parsley and basil on top or other fresh herbs.

I adore this dish on its own, but it makes a very substantial dish serves with brown/red/black rice or brown pasta, with the side of fresh greens and some grounded flax seeds for the vitality.

 

 

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IMG_4588BEST VEGAN BURGERS (easy)

1 can of black beens

1 box of lentils

250 g of oats

250 g of cooked brown/red/black rice

some ketchup/100 g

spices

1 red onion

1/2 clove of garlic

 

Combine all ingredients, mash them up a bit so they have slightly grinded consistency but not too much.

Form burgers, put them on the tray or another flat dish and keep in the fridge for 30 min until they are well formed. Heat up on the grill with no oil or in the waffle/sandwich maker, so that they are crispy outside.

Serve with rice and a salad, I like to add some sauted mushrooms( cut up the mushroom and saute with onion and garlic and spices until soft and flavourfull). Nice with the wrap of lettuce and fresh veggies.

Amazing, quick and nutritionally spot on (well, apart from ketchup that is)

 

 

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EDAMAME (or OTHER BEANS) & MUSHROOMS

Another quick recipe:

few large mushrooms/ or some small ones

1/2 red onion

1 clove garlic

frozen edamame without peel or green beans

some kale

spices

 

Cut up mushrooms on smaller pieces, cut the onions and mince the garlic.

Throw onion and garlic on the hot pan (with a tiny bit of oil or water) , after few minutes add mushrooms, when they nearly done add edamame or other beans, cover with small amount of water so the beans can cook (3 min should be enough). Add kale.

I like it just like that but for the more filling meal, add cooked quinoa or rice.

Yummy!

 

 

 

 

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DELICIOUS CHOCOLATE VEGAN FONDANT

Lovely and sweet chocolate fondant for 2 :

1 banana smashed or 1 cup of the apple sauce

50 g chocolate dairy free

60 g of fat (vegan spread is best but you can use coconut oil or rapeseed)

60 g of sweetener ( maple syrup or dates, soaked in water if not fresh)

3 large tea spoons of dark good quality cocoa

1/4 tea spoon of salt

1 teaspoon baking powder

125 g flour ( normal or coconut, almond)

50 g non diary milk

some vanilla powder or essence to flavour

 

Mix apple sauce or banana with sweetener and fat, achieve smooth consistency. Then add chocolate that has been melted over slow heat. Add milk and dry ingredients apart from the flour.

Once the mix looks well combined, take away 2 table spoons of the mix aside and add 1 tea spoon of flour, this little mix should go to the freezer for about 20- 30 min ( so it’s well set but not totally hard frozen). The rest of the mix combine with the flour and set aside until the frozen part is ready.

Preheat the oven to 180 degrees Celsius. Take two large creme brulee forms/3 of required  and fill in half way, add the frozen mix and cover with the rest of the mix.

Bake for 15 min until the top is set. Mind you, if it is decided to use smaller forms (like one of mine on the picture), the baking time needs to be reduced so that the inside is still gooey and soft.

They turned out delicious, both with banana or apple sauce, light and airy.