Vegan peanut butter and shiitaki stew with rice

I make this stew at least once a week. I absolutely love it. So easy to make, it won't take more than 10 minutes to make it either! (Except the rice 😉)

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Recipe for 2 serv

1/2 red onion (shopped)

125 g of firm tofu  (optional)

1 handfull of shiitaki (shopped)

1 tbsp of water (instead of oil for frying) 

1 1/2 c of green peas

4 tbsp of peanut butter

3 tbsp of plant milk

A small thumb size of shopped fresh ginger

Spices: curry, sea salt, black pepper  

 

1. Begin with the rice according to the instructions on the package.

2. In a pan, fry onion, ginger and shiitaki in some water with the spices for few minutes.

3. Add small cubes of tofu and peas.

4. Add the milk and peanut butter. Stir until it becomes a thick stew.

This stew does not need to boil for several minutes. Once the peanut butter is mixed with the rest of the ingredients, it is done. Enjoy!

 

Vegan purple corn pancakes

Vegan & gluten free purple corn pancakes

How fun isn't purple flour? So I had to make purple pancakes. Very easy to make. Here is the recipe :)

5-6 thick pancakes.

Ingredients:

0.5 cup purple corn flour

1/4 cup buckwheat flour

1 mashed ripe banana

1/3 cup nut milk

1 tsp baking soda

2 chia eggs ( 2 tbsp chia seeds with 4 tbsp water)

1. First,mix the chia seeds with the water. Let it get slimy! About 10-15 min.

 2. Then mix the dry ingredients. Once mixed add the wet ingredients, also the mashed banana.

3. Heat up your pan with a little bit of coconut oil. Then fry your pancakes, the size is up to you. But I like them about 1 cm thick. If you want your pancakes fat free you can bake them in the oven. 175 C (347 F) for about 30 min. 

4. Enjoy with your favourite topping :)

Liquorice raw energy balls

Licorice raw energy balls

Im a sucker for licorice! Must be my Swedish genes :) I bought licorice root powder the other day and I had to try to make energy balls with it. It was super easy. I wish I had some anis seed oil at home, but next time I will add that to the mix. If you have the oil at home, please add few drops.

Ingredients:

1/2 cup soaked cashews

1/2 cup soaked almonds

2 tbsp molasses

pinch of salt

2-3 tsp of licorice powder (depends of how much you love licorice ;)

pinch of vanilla

10 dates

Optional:  few drops of anis seed oil 

 

Mix everything in your food processor or mixer. Form into balls or bars. Enjoy!

Vegan and gluten free biscotti

Vegan and gluten free biscotti

Not every cafe have vegan and gluten free options, so when we go for a coffee we sometimes take our own sweets with us. Last weekend we made biscottis and they turned out amazing. So crispy and full of flavours. 

Recipe

3/4 cup polenta

3/4 buckwheat flour

1/2 tsp sea salt

1 tbsp baking powder

1 dash of nutmeg

1 tsp vanilla

3/4 cup shopped nuts of choice (walnuts, almonds or hazelnuts) 

1/4 cup shredded coconuts

3/4 cup maple syrup

1 tbsp coconut oil

 

Instructions

1. Preheat the oven to 325F or 170C

2. Blend all the dry ingredients in a big bowl.

3. Then add the wet ingredients.

4. Place the batter on a baking sheet and form it into one big "log" about 2 inches (5-6 cm) thick.

5. Bake the log for 25 min.

6. Remove the pan and cool the log for few minutes. Then cut the log carefully with a sharp knife straight across into 1/2 inches (2-3 cm) in wide slices. 

7. Bake it again for 5-10 minutes or until golden at the bottom.

8. Turn the slices over and bake again for 5-10 minutes. 

9. Cool on racks. Then enjoy :)

How to make Golden milk from paste

Golden milk paste

Do you feel sick or feel a cold on its way? Maybe you should make turmeric paste you can add to your warm vegan milk throughout the week. Some people like to enjoy golden milk before bedtime or first thing in the morning. Or what I did today, I enjoyed it as a replacement for coffee. 

This mixture of warming colors from turmeric, cinnamon, ginger, nutmeg has shown to have amazing properties. Tumeric itself has been known for its medicinal properties for centuries.  

Turmeric: 

In India turmeric is known as "spice of life" and I can completely agree due to its effects on the body. Curcumin is a bioactive ingredient in turmeric that has shown in studies to promote health and protect us from various conditions. Curcumin has the ability to modulate genetic ability and expression, both by damaging cancer cells and by helping healthy cells work properly. Other health effects of curcumin:

  • Support healthy cholesterol levels
  • Suppress diabetes 2 symptoms
  • Suppress Alzheimer symptoms
  • Suppress tumor formation
  • Enhance wound healing
  • Protect against liver damage
  • Increase bile secretion

Black pepper has been shown in studies to enhance the absorption by the body up to 2000%. So whenever you use turmeric in your food, add black pepper as well!

A good way to enjoy turmeric is to drink golden milk. I'm not a big fan of the taste of turmeric, however, in this drink it's amazing. The recipe will give you a thick paste you can add to your vegan milk. The paste can be kept in the fridge for one week or in the freezer for longer. 

3/4 c water

1/2 c turmeric powder

1 thumb size fresh ginger (grated)

1 tbsp cinnamon

1 tsp black pepper

1/2 tsp nutmeg

4 pitted medjool dates

1 tbsp maple syrup

Blend all the ingredients in your food processor, Warm (not hot) up a glass of vegan milk ( I used homemade almond milk) and add about 1 tbsp of the paste while stirring. 

Enjoy :)

 

 

 

 

 

 

Peanut butter cookies with raspberry jam

Peanut butter cookies with raspberry jam

-vegan and gluten free

RECIPE

For the Jam:

1 cup raspberries

1 tbsp maple syrup

1 1/2 tbsp chia seeds

1 tsp apple cider vinegar

For the cookie:

1 cup oats

1 cup buckwheat groats

1/2 cup peanut butter

1 tsp baking powder

2 tbsp maple syrup

1/2 cup coconut sugar

1/2 cup coconut butter

1 cup coconut cream

1 tsp vanilla

Instructions:

  1. Preheat the oven to 350 F, 175C
  2. Start with the jam. Blend all the ingredients in your food processor until smooth and then leave it in the fridge to harden a little bit (15 min).
  3. Blend your oats and buckwheat into flour in your blender.
  4. In a bowl, mix all the remaining ingredients together with the flour.
  5. Flatten cookie dough on a baking sheet and make a small pocket for the jam. 
  6. Add the jam in the pockets of each cookie. 
  7. Bake the cookies for 25-30 min.

 

 

 

Oat and raspberry dehydrated cookies

Vegan oat and raspberry dehydrated cookies

-vegan, gluten- and oil free

Drying fresh fruits and vegetables, removing only the water, is the easiest and healthiest way to preserve fresh food. It's a natural way to preserve food. A dehydrator is like the sun, but one step better, as the sun can be too hot.

Dehydrating actually inhibits the growth of microbes like bacteria as you are removing the water the bacteria depend on. Drying food only minimally affects its nutritional value. Compared with other preservatives like; canning, freezing and baking, all of which involve extreme hot temperatures, food drying is the least damaging form of food preservation. 

We love to dehydrate, its fun :) these raspberry dehydrated cookies are one of my favorite. They are really chewy and tasty!

Recipe:

2 cup gluten free oats

1 cup frozen raspberries

1/2 cup walnuts (chopped)

pinch of cinnamon

1 tbsp of vanilla nectar

2 tbsp of maple syrup

Water (if too dry)

Instructions:

  1. Mix all the ingredients in a big bowl. 
  2. If the dough is too wet, add more oats, if it's too dry, add some water.
  3. Make the cookies using your hands. We made ¼ inch cookies (1/2 cm).
  4. Place the cookies into the dehydrator trays and dehydrate to 45ºC or 113ºF for about 4 hours for one side and another 2 hours for the other side. The time may vary depending on your dehydrator. 
  5. Enjoy! ;)

Grainfree crispy chocolate chip cookies

Grain free crispy chocolate chip cookies

 

Do you like chewy or crispy cookies? Im a sucker for crispy cookies!! here is a very yummy recipe for those crunchy, crispy cookies:

2 cup buckwheat flour

1/4 cup vegan butter or coconut oil (melted)

1 tbsp vanilla nectar

1/2 cup of vegan chocolate chips

1 cup coconut sugar

3/4 cup vegan mylk

1 pinch of salt

1/2 tsp cinnamon

Instructions:

  1. Preheat the owen to 175 C (350 F)
  2. Mix all the dry ingredients in a bowl.  
  3. Add all the wet ingredients together with the dry ingredients. 
  4. On a baking sheet, drop batter by tablespoons, the thinner the cookies are the crispier they will turn out. 
  5. Bake the cookies 30-35 minutes until set on edges. Let them cool on a cooling rack or inte fridge. Enjoy :

 

Delicious grain free bread-

Carrots and pumpkin seed bread

-Vegan, oil and gluten free

The love of bread :) vegan, oil- and grain free!

Recipe for 1 loaf:

  • 2 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of sea salt
  • 1 tbsp dried rosemary
  • 1 cup grated carrots
  • 2 tbsp chia seeds + 6 tbsp water
  • 1 cup water

Instructions:

Turn the oven on 175 degrees (350F)

1. Soak chia seeds in the water for 15 minutes.

2. Blend all the dry ingredients. Then add the rest of the ingredients. 

3. Add the batter in a bread pan. 

5. Bake for 35-40 minutes. Enjoy!

 

Chocolate chip cookies

VEGAN CHOCOLATE CHIP COOKIES

-Grain free

These cookies have an amazing flavour, maybe because they have vegan butter in them! Normally I don't add any fats to my foods or my baking. But sometimes you just want that little extra ;) they are gluten free, crispy on the outside and chewy on the inside. Big YUM for that!

Here is the recipe for the bad boys!

  • 2 cups of buckwheat flour
  • 1/2 cup of vegan butter (melted)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut sugar
  • 1 cup vegan chocolate chips
  • 1 pinch of salt
  • 1 tsp of vanilla extract
  • 6 tbsp of vegan milk

Instructions:

  1. Preheat the owen to 175 C (350 F)
  2. Mix all the dry ingredients in a bowl.  
  3. Add all the wet ingredients together with the dry ingredients. 
  4. On a baking sheet, drop batter by tablespoons, the thinner the cookies are the crispier they will turn out. 
  5. Bake the cookies 30-35 minutes until set on edges. Let them cool on a cooling rack or inte fridge. Enjoy :)

 

Zucchini & rosemary bread

Zucchini and Rosemary bread

Gluten free, oil free & vegan 

 

I love bread! especially when they are super healthy ;) 

Recipe for 1 loaf:

1 cup gluten free oat flour

1 1/4 cup buckwheat flour

1 tsp baking powder

1 tsp baking soda

1 tbsp rosemary

1 pinch of sea salt

1 1/4 cup grated zucchini

2 tbsp psyllium seeds + 6 tbsp water

1 1./4 cup vegan milk

Instructions:

Turn the oven on 175 degrees (347F)

1. Soak psyllium seeds in the water for 15 minutes.

2. Blend your gluten free oats in your blender on high speed until flour. 

3. Blend all the dry ingredients. Then add the rest of the ingredients. 

4. Add the batter in a bread pan. 

5. Bake for 35-40 minutes. Enjoy!

Oats and blueberry/banana dehydrated cookies

Oats and blueberry/banana cookies

Vegan, gluten- refined sugar and oil free

 

Recipe:

2 cups gluten free oats

1 cup frozen blueberries

vanilla

cinnamon

1-2 ripe bananas

2 tbsp maple syrup

Instructions:

1. Mash the bananas

2. Mix all the other ingredients together with the bananas. 

3. Form to desire cookie size and place them in your hydrator for at least 8 h. 

Enjoy!

 

Vegan, oil-, grain- & gluten free apple crumble

Apple crumble

Vegan, oil- grain- and gluten free

I love apple crumble!! Unfortunately they are often not that healthy, especially they are often high in fat. So, I decided to experiment a bit in the kitchen and I must say I succeded. I love this recipe! its crunchy and healthy without any oils, dairy and grains.  

Here is the recipe:

For 2 serves 

Ingredients:

2 small apples or 1 1/2 big apples

1 tbsp coconut sugar (optional)

1/2 cup buckwheat groats

1/2 tsp cinnamon

1 dash of ground nutmeg

3 medjool dates pitted and chopped

1 tsp psyllium husks

6 walnuts, chopped

1 cup vegan milk

1-2 tbsp buckwheat flour

vanilla

1-2 tbsp maple syrup

 

Instructions:

1. Preheat the oven to 350 F (175C)

2. Chop the apples in cubes and simmer them in a pan with a splash of water and coconut sugar (optional) for few minutes to soften the apples.

3. In a mixing bowl, mix together the dry ingredients, except the flour (buckwheat groats, cinnamon, nutmeg, vanilla, dates, psyllium, walnuts) 

4. In another bowl mix the wet ingredients, (vegan milk and maple syrup).

5. Then add the wet ingredients to the dry ingredients and stir well. Add buckwheat flour and stir to combine the ingredients to make a crumble texture. 

6. In a small oven safe dish add the soften apples and then pour the crumble mixture on top. 

7. Bake in the oven for about 30 min.

Enjoy with vegan ice cream! :)

 

Raw and Vegan raspberry cheesecake

Raw & vegan raspberry cake

One of my absolutely favorite raw cake! I love this recipe, so fresh with a strong flavor of raspberries. Its a must try if you love raspberries!

Base:

1 cup dates

1/2 cup almonds

2 tbsp shredded coconut

 

Filling:

1 1/2 cup cashews (soaked overnight)

2 tbsp coconut oil

1 can coconut cream (the thick part) or 1/2 cup cocnut butter

2 tbsp maple syrup

2 1/2 cup frozen raspberries

1 pinch salt

juice of 1 lemon

vanilla extract

 

Instructions:

1. Make the crust first. Blend all the crust ingredients in your food processor until the ingredients sticks together. 

2. Lightly grease a round springform tin with removable edges. Press the crust into the base of the springform. 

3. Blend all the filling ingredients in your food processor until very smooth. Can take few minutes, 

4. Then pour the filling on to the crust and pop the cake in the freezer. Best overnight. 

5. Transfer the cake from the freezer into the fridge few hours before serving. Carefully remove the sides of the springform and transfer the cake onto a serving platter. Keep the cake in the fridge or in the freezer when not being served. 

Enjoy!

 

 

Oat & raspberry cookies

Vegan and gluten free

Oat and raspberry cookies

Recipe:

2 cup oats (gluten free)

1/2 cup coconut sugar

1/4 cup coconut oil

1 cup frozen raspberries

1 cup vegan milk

1 pinch salt

1/2 - 1 vanilla pod

Instructions:

1. Preheat the oven to 350 degrees F (175 C)

2. Combine all the ingredients in a bowl. 

3. Use a tablespoon to scoop batter into your baking sheet. They wont expand much so you can put the cookies close together. 

4. Bake them for about 30-35 minutes or until the cookies are slightly golden brown on the edges. 

5. Enjoy! can be stored in the fridge for few days :)

Carrot & pumpkinseeds bread

Vegan, gluten free, fat free carrot bread with pumpkinseeds

Im so happy about this recipe. The bread is fluffy and moist and incredible tasty. Give it a go!

Recipe for 1 loaf:

1 cup gluten free oat flour

1 1/4 cup buckwheat flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 pinch of sea salt

1 cup grated carrot

1/2 cup pumpkin seeds

2 tbsp psyllium seeds + 6 tbsp water

1 1./4 cup vegan milk

Instructions:

Turn the oven on 175 degrees (347F)

1. Soak psyllium seeds in the water in 15 minutes.

2. Blend your gluten free oats in your blender on high speed until flour. 

3. Blend all the dry ingredients. Then add the rest of the ingredients. 

4. Add the batter in a bread pan, decorate with some pumpkin seeds. 

Bake for 35-40 minutes. Enjoy!

 

 

 

Easy to make brownies

Vegan, gluten free and low fat brownies

So easy to make!! I love these brownies, I love the texture. Lets give you the recipe :)

Recipe:

20 dates (soaked if not fresh)

1/2 cup buckwheat flour

1/2 cup coconut milk/cream (depends how fat you want them)

1 tsp cinnamon (optional)

2-3 tbsp raw cacao powder

Instructions:

1. Add all the ingredients in the food processor. Blend until smooth.

2. Transfer to a non stick baking dish and bake in the oven 175C or 350 F for about 20 minutes.

3. Let it cool and cut in slices. Enjoy!!

Fat free vegan potato salad

Fat free vegan potato salad

Perfect fat free potato salad. Its delicious, creamy and incredible easy to make. You can have the dressing as a veggie dip, salad dressing or like me for a potato salad. 

This dressing is delcious right away, but I recommend making it the day before you want to eat it, as it will thicken a it overnight in the fridge.

Recipe:

5-6 medium potatoes

1 cup vegan milk or coconut milk (depends how fat you want it)

1-2 tbsp apple cider vinegar

1 1/2 tsp garlic powder

1/2- 1 tsp dill

1/4- 1/2 tsp mustard powder

pinch of salt

1-2 tbsp corn starch (depends how thick you want it)

1/2 red onion (chopped) 

Instructions:

1. Roast the potatoes without any oils. Preheat an oven to 415 degrees and line a sheet pan with parchment paper, so they don’t stick. Chop the potatoes into about ½ inch pieces. Spread out evenly on the pan and salt generously and bake for 25-30 minutes until very golden brown.

2. Prepare the dressing. Whisk all the ingredients except the corn starch in a saucepan on a low heat for about 5 min.

3. Add the corn starch slowly while you whisks, add the corn starch until you have the desire thickness. Then let the dressing cool down in the fridge.

4. When the roasted potatoes are done, let them cool down. 

5. Then mix the potatoes, dressing and the chopped onion together and enjoy!

 

 

 

Saffron & raspberry muffins (GF & Fat free)

Vegan, gluten free and fat free muffins

Saffron & Raspberry 

Probably the best muffins I've ever eaten! maybe because I love saffron! This was a very successful experiment. Raspberries and banana makes these muffins very juicy. I ate 4 muffins immediately after they came out of the oven, so heavenly good!

Recipe for 10 muffins

Ingredients:

1 1/2 cup oat flour

1/2 c coconut sugar

1 ripe banana

3/4 cup vegan milk

1 tbsp baking powder

1 tsp vanilla bean powder

1/2- 1 cup frozen raspberries

1 g saffron

Instructions:

1. Preheat the oven 375F

2. Blend the oats in blender on high to make the flour.

3. In a bowl, stir together the oat flour and baking powder. 

4. Mash the banana and blend the wet ingredients with the dry. Fold in the raspberries.

5. Spoon into a muffin pan. Bake for 20-25 min.

6. Let them cool for few minutes. 

Enjoy!

 

Simple green pasta sauce

Vegan avocado pasta sauce

Simple, but very healthy pasta sauce. I used buckwheat gluten free pasta and made the pasta sauce in the food processor. You can mix it by hand or use the blender. It depends how smooth you want the sauce. Enjoy!

Recipe for 1 portion:

1 serve of gluten free pasta

2 cups fresh spinach

1 chopped garlic glove

1 tbsp lemon juice

1 avocado

salt and pepper to taste

chili flakes

Instructions:

1. Boil the pasta and then drain it once cooked.

2. Fry the spinach and garlic in a little bit of water tuntil soft.

3. Combine all the ingredients except the pasta in a food processor and process until smooth. 

4. In a bowl combine the pasta sauce and the pasta. Enjoy!

 

Nutritional information for the sauce: 350 kcal, Protein 6.1 g, CHO 8.6 g, Fat 29.8 g