The things I love most about food and cooking is the beautiful mixtures of colours creating something of an artwork like this stunning and crispy Rainbow Beet Salad. So easy and nourishing on all levels of your being. More yummy salads: Easy Carrot Greens Salad …
My favourite afternoon drink is this turmeric latte (golden milk) 🍵 A mug full of love and warming spices. Health benefits of turmeric Turmeric contains the active ingredient curcumin. Curcumin is the component responsible for the beautiful orange color inhibit to turmeric. It is also …
Try this warm and hearty vegan spaghetti bolognese for an easy and filling dinner. This recipe only gets better the day after making it, so make sure to double the ingrediens and have leftovers.
Another warm and hearty dinner recipe:
Vegan Spaghetti Bolognese – “Beanese”
Bolognese – "Beanese" sauce
- 3 onions
- 2 garlic cloves
- ½ chili (depends on strength)
- 3 tbsp tomato paste
- 100 g firm tofu
- 4 medium tomatoes
- 10 black olives
- ½ celery stem
- 1 dl water *
- 1 can black chickpeas (or black beans)
- 1 tbsp balsamic vinegar
- 1 tsp coconut sugar / brown sugar
- 2 tbsp Italian seasoning *
- 1 tsp pepper
- 0.5 tsp salt
- 10 fresh basil leaves
- spaghetti (GF if necessary)
- nutrional yeast (optional) (GF if necessary)
- fresh basil
- Peel the onions and garlic and chop finely with the chili. Add it to a large saucepan with the tomato paste. Crumble the tofu on to the pan and fry for a few minutes.
- Chop the tomatoes, olives and celery stem finely and add it to the saucepan with the water. Let it cook for 10 minutes.
- Rinse the chickpeas and add them with the rest of the ingredients to the saucepan mixture. Let it simmer for another 10 minutes (or longer).
- Meanwhile, cook the pasta according to instructions.
- Serve the beanese with your freshly cooked pasta and top it with nutritional yeast and fresh basil leaves.
Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are …
Jerusalem artichoke and garlic soup is one of the many ways in which root veggies can be cooked and turn out lovely. Soups are perfect in winter or even chill summer evenings. Jerusalem artichokes might take a bit longer to rinse, but once done, the …
There is no excuse not to have this amazing vegan Danish rice pudding “Risengrød” even though Christmas has just passed or you are in the middle of summer. Any time of the year, this pudding will bring you joy and “hygge”. 🤶🏼🎅🏼🎄
Danish rice pudding “risengrød”
- 500 g rice (short grained white)
- 1 l almond milk
- 0.5 l oat milk (GF if necessary, or rice milk)
- 1 can coconut milk
- 4 dcl water
- 75 ml oat cream (optional, GF if necessary, or another kind of cream)
- 1 tsp himalayan salt
- 3 tbsp sugar
- 2 tsp cinnamon
- vegan butter
- Turn the oven to 150°C.Alternatively it can be cooked in the pot but it takes less effort to use the oven and minimises the chances of the rice pudding burning/sticking to the bottom of the pot.
- Rinse your rice before adding them to a pot with with the water. Cook and stir until the water is soaked by the rice (about 5 min).
- Add the oat and coconut milk to the pot. Stir until it boils, making sure it doesn't burn/stick to the bottom of the pot.
- Put a lid on the pot and set in the oven for about 45 min. You might want to have a tray under it in case it spills over.
- Take the pudding out of the oven, give it a stir and add the salt. If the texture isn't creamy enough you can add some oat cream.Serve in a bowl.
- Mix the sugar and cinnamon powder.
- Add about a teaspoon of butter in the middle of the porridge, letting it melt and sprinkle some cinnamon sugar on top of the pudding.