Archive for the ‘Vegan friendly’ Category

Cauliflower popcorn snacks

November 3, 2013

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I hopped the raw cauliflower in little pieces the size of ping pong balls and in a bole tossed them with a little melted coconut oil (I keep mine close to the radiator) and some salt. First time I tried these I used too much coconut oil and salt and they just got really soft and baked in the oven instead. Which was delicious too, so I served them for dinner with some roasted sunflower seeds. This time I used less oil and salt and lower temperature for longer (close to an hour), and they got golden and brown and delicious. Sprinkled them with nutritional yeast and ate them all.

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Parmesan mayonnaise zucchini tagliatelle with chicken kebab and red bell pepper mushrooms

October 30, 2013

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Parmesan mayonnaise zucchini tagliatelle:
1 medium size zucchini
1 tsp salt
1 tbsp mayonnaise
1 tbsp creme fraiche
2 tbsp grated parmesan cheese

Use a potato peeler to make long tagliatelle strands from the zucchini. Stop when you reach the inner core with seeds.

Place in a bole and pour the salt over it, and blend it together. Let sit 1 minute then wash of the salt with cold water. We don’t want the zucchini to get too soft, just loose a little of the stiffness.

Add in the remaining ingredients, maybe some pepper, serve.

chicken kebab and red bell pepper mushrooms:
I had some left over form a chicken kebab form the other night.. too much chicken in there.

So I fried a bunch of Scaly Wood Mushroom (forest mushrooms?) and a little red bell peppers. Fry at high temperature with only some pepper (no salt), try not to stir that much but leave it (the mushrooms) to brown. Blend in the chicken left over cuts.

Serve with (1 minute boiled) butter tossed (1 tsp) sugar snap peas.

Low carb cauliflower flax crust pizza

October 26, 2013

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4 dl grated cauliflower
1/2-1dl flax seed flour
2 tbsp hamp seed flour (very low carb, but can be excludedl)
2 eggs
1 dl grated regular cheese or Parmesan
1 tsp baking powder
1/2 tsp garlic powder
1-4 tsp herbs de Provence
1/2 tsp salt

I used a food processor to grate the cauliflower (but a regular grater works fine), to make the cauliflower rice. Microwave or heat/fry the cauliflower rice to rid some of the water, transfer to a bole and drizzle over the dry ingredients the cheese and then mix in the two eggs. Blend thoroughly and transfer to a baking paper and flatten as much as possible. Bake in the oven at high temperature for 10 minutes, then at lower temperature until goldenish crusty.
I used regular tomato pure spread, seasoned this with garlic powder, italian dried herbs, a little salt and a pinch of chilli, a pinch of stevia (for just a little sweetness) and topped this with cooked veggies like red bell peppers and mushrooms, red onion, topped off with thin salami slices and grated cheese. Bake again until the cheese has melted.
If you don’t want to ruin the crust a trick is to spread a very thin layer of oil directly in the crust when baked and after this add the tomato purée and topping. That way the water in the purée wont penetrate the crust.

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Dijon mayonnaise dressing

October 20, 2013

Pour a little olive oil slowly into 1-2 tbsp of Dijon mustard. Slowly/carefully, as if you would be making mayonnaise, i.e. creating an emulsion.
After this add in some  mayonnaise (or an egg yolk with more olive oil and have actual mayonnaise maid). Add some herbs de Provence. A little bit of water, for desired consistency. Salt & pepper to taste.

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Japanese carrot-miso-soup

May 28, 2013

Boil 700 ml of chicken or vegetable stock.  Add diced carrots which are then mashed into small pieces when soft. Add pieces of celery stalks, Shiitake mushrooms, spring onion, wakamame (algae) and kelp cut in bits, salt and pepper. When all vegetables are  nice and soft , remove the pann from the stove and stir in a tablespoon of miso paste. The soup (miso) is not supposed to boil after this. If you wish sprinkle on some crispy bacon bits before serving.

Raw zucchini pasta with hemp pesto

April 12, 2013

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PESTO

Basil leaf (1 plant)

200g of Basil tofu

Hemp oil

Some sesam oil

2 cloves of garlic

Some sunflower seeds
Some pepper and a little bit of salt
May try this one next time..
or
  • 1 8-oz bag spinach, washed
  • ½ cup walnuts
  • 1 – 2 cloves garlic (depending on taste)
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil

parmesan can supposedly be substituted with nutritional yeast and sundered tomatoes.

Homemade oat-milk with coconut and vanilla

April 12, 2013

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Fill the blender with roughly 2 dl oats (0.85 cup) and fill up the blender with water 8 dl or so (3.3 cups), let it sit for a while.

I made this batch a bit more rich and added a little less water, maybe 6 dl or so..

I also added 1 tbs of dried coconut, and I actually forgot to add the pinch of salt. Could be nice.

Blend well and filter through a sieve or nutbag (or those bags for the washing machine for the bra) and pour into a pot. Heat gently and add 1 tbs of coconut oil and a drop of stevia. Serve with a dust  of  vanilla extract.

Rich and creamy and delicious.

Thank you for the inspiration Anna Sparre

**low carb, vegan, gluten free (yes, oats is gluten free), creamy**

Warm kale, cauliflower “rice”, broccoli and bacon and apple – creamy side dish

February 19, 2013

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Fry pieces of bacon (or facon) in a pan.
Add in small bouquets of broccoli and kale as well as diced apple (with its peal – that’s where the healthy pectin is at)
Sprinkle on some cinnamon and put a lid over for a few minutes for the veggies to become brighter green and slightly soft. This takes roughly 3-4 minutes.
Add a cup or 2 dl grated cauliflower and 1 dl of full fat cream. Bring to boil and lower temperature immediately, this takes 2 minutes maximum. Sprinkle some grated cheese or Parmesan on top. Serve with e.g smoked salmon or chicken.

This recipe came about as I blended a few leftovers.  My warm kale, bacon, apple salad with some ingredients for a cauliflower risotto.

Turkish yogurt with coconut oil, ground milk thistle seeds, berry powder & topped with pumpkin seeds with a cup of licorice root tea on the side

January 25, 2013

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LCHF “is-choklad” – Swedish x-mas candy – chocolate coconut nuts

January 23, 2013

20130123-203029.jpg50 gram dark chocolate (80% preferably) and a little extra cacao to taste

50 gram coconut oil (preferably virgin for stronger coconut taste) potentially fortify with a little bit of MCT oil to make then a little softer. One can add more MCT oil and powder them with cacao powder to make chocolate truffles.

A bunch of roasted and chopped almonds and hazelnuts for instance (roast in a hot pan and then rub them in a clean towel to remove the peal/or top layer)

1-2 drops of liquid stevia

1/2 table spoon Sukrin/Erithrol..

Put the nuts in small ups and blend remaining ingredients and add to the little cups. Let them cool in the fridge.