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Baked Eggplant And Mushroom Soup – Virtual Vegan Potlock Entry November 2013

16 Nov

Baked soup

This I my 3rd time in the VVP and I’m so pleased that it is getting bigger and bigger. I choose a different category every time and this time it is soup time for me.

I have found a very quick way to make soups – by baking the ingredients! Usually my baked soups is some variation of a tomato soup  (see this blog post for a recipe), but for this VVP I wanted to do something new.

I went to the supermarket and was scounting for ingredients for the soup and ended up going for eggplant, mushroom and onion – a soup combination I had never tried – or heard of before. I told one of my friends about my VVP entry and she was sceptic – that is until she tried it. She loved it!…. And I hope you will too.

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For 4 people you will need:

1 eggplant

500 grams of mushrooms

2 big onions

2 cloves of garlic

½ chili

Salt

Pepper

Sesame seeds for the topping

Fresh herbs for serving – mint, parsley, coriander (cilantro)

Turn the oven to 200 degrees (400 Fahrenheit). Cut the eggplant, onion, mushrooms, garlic and chili into smaller pieces, add to a baking dish and season with salt and pepper.  Leave 2 cm eggplant, ½ onion and 1-mushrooms for the crunchy toppings.

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Bake the veggie for 25 min. While they get ready, you can do the toppings. Cut the topping “leftovers” into very small pieces and fry in sunflower with sesame seeds until crisp.

When the veggies in the oven is golden, blend them together with about 500 ml. water and add to a saucepan.

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Serve hot with the toppings and some green herbs such as mint, parsley or coriander.

ENJOY!

Press the forward button and go to the next vegan blogger in the Virtual Vegan Potlock.

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Quick and delicious spinach dish – use it as a starter or with pasta

31 Aug

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This dish is very easy to make. 10-15 mins – and you are ready to eat – and it tastes fantastic. I was inspired to do it on  a holiday in Poland. I thought the tha Polish cuisine wasn’t much more than meat and cabbage. But was I wrong! I was very surprised to find many vegetarian options on the menus, and if you order a salad you will get a huge portion.

You only need very few ingredients to make the dish and you can use it on it’s own as a starter or for pasta.

Ingredients:

200 g fresh spinach
1 big onion, chopped
2 cloves of garlic, finely chopped
100 g mushrooms, sliced
1 tablespoon sundried tomatoes (in oil), chopped
Salt
Pepper
½ teaspoon nutmeg
Thin sliced parmesan, thinly sliced (optional)
Fresh pasta (optional)
Sunflower oil

Fry onion and garlic for about 3 mins. Add mushrooms and fry at high heat for 5-7 mins until the mushrooms are golden. Add the spinach and turn down heat to medium heat. After about 5 mins the spinach will have reduced a lot – add the sundried tomatoes and fry for a few minutes more. Add salt, pepper and nutmeg to taste.

When I serve the dish as a starter I plate up with a food ring to make a nice round shape. If you eat cheese place thinly sliced parmesan and maybe serve with some good bread.

If you use the dish for pasta grate the parmesan on the hot dish.

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Spinatret

Need some energy?

14 Aug

 

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Today I came home a bit tired from some good busy days at the office. I decided to make a juice that would give me some energy.

If you need some energy late in the energy – or before doing a workout or a run – this is the juice you want! The beets help with circulation and the other ingredients will energize and alkalize our whole body.

For 2 pints of juice:

3 beets

1 organic lemon

1 courgette

1 yellow bell pepper

1 cm ginger

Just juice everything whole if possible with your juicer – if not cut into smaller pieces.

Quick juicy summer dish – that can be made on the barbecue!

27 Jul

Here’s a VERY quick summer dish. It takes 15 min to make, is very cheap, satisfying and healthy – even alkaline too.

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Take 2 washed ‘little gem lettuces’ (baby romaine) and half them and add sunflower oil to the cut side and season with salt. Grill on the cut side.

Slice spring onion in half and grill as well on the cut side. I also grilled some radishes.

Grill some thin slices of spelt bread – put some olive oil on the hot bread and add tomatoes, salt and peber.

ENJOY!

Easy Cheezy Chili Pizza Snails – My Virtual Vegan Potlock May 2013 Entry

11 May

Yes I know – a Pizza Snail doesn’t sound that appetizing – nor very Vegan. But I wanted a title that would catch your attention – Did I succeed?

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With more than 150 participants in the Potlock this time I want to make sure to make an impact and get some more followers, so I can succeed with my vision: TO HELP 1.000.000 PEOPLE AROUND THE WORLD GET HEALTHIER. Sounds good? You are actually helping me just by reading this blog post (so thank you) – if you decide you like what your read, you can be apart of the MIND YOUR FOODS revolution by following and sharing it – Thank you in advance 🙂

….. And now what you came here for: a recipe for a vegan appetizer!

Normally I’m all for making everything from scratch – I grow my own veg and sprouts, bake bread without yeast, make dressings and sauces, soak and cook beans etc. But sometimes you just need something delicious and fairly quick. If you make sure to get good organic ready-made stuff and you only take the easy way out once in a while you will be alright, because stress is actually more bad for you than a lot of fast food 🙂

I write that my recipe is fairly quick, because some might think that a quick dish takes 5 min and other people think a quick dish takes 1 hour to make. The only “time consuming” thing in this appetizer is the vegan cheeze – that takes about 10-15 mins to make – and you can make it in advance. It keeps in the fridge for 3-4 days and makes a very good sandwich spread as well. Do the dishes while the snails are in the oven and you will have a clean kitchen and food ready in 40 mins (The macadamia nuts needs to soak in water for 3-4 hours – if your have a VITAMIX you can make it without soaking). You can make this into normal pizzas as a main dish as well.

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What you need from the supermarket for making appetizers for 4 people:
2 wholewheat, spelt or rye tortillas – sprouted if you can get them where you live
200 ml of your favorite tomato pizza or pasta sauce – I use a spicy version
2 large onions – finely sliced rings
Sunflower oil – I only cook with sunflower, grape seed and coconut oil as they can be heated to high temperatures without being toxic and loosing their healthy qualities.

Cherry tomatoes – halved
A bag of mixed lettuce

Quick basil dressing

2 handfuls of fresh basil
Salt
Pepper
Lemon juice (of half a lemon)
50 ml. olive oil

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For the vegan cheeze (This recipe will make you enough for about 4-6 regular pizzas):

100 grams macadamia nuts – or cashews (Soaked in water for minimum 3 hours)
500 ml. water
Juice of half a lemon
1 garlic clove
2 tablespoons of tapioca starch/flour – If you can’t get it where you live – use potato starch or arrowroot
1 teaspoon of salt
2 tablespoons of sunflower oil
1 very finely chopped chili pepper (optional – you could also make a plain cheeze or use another herb)

Set the oven to 220 degrees (430 F).

I start out by making the vegan cheeze. Blend all the ingredients except the chili. It needs to be very smooth. Put the mix in a saucepan and heat up on high heat and turn down to medium after a few minutes. You need to stir all the time to stop the cheeze from burning to the pan. It might start to part and look a bit weird – but just keep stirring and after about 5 mins your cheeze is ready. It should look like yoghurt. Set aside while making the rest.

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Spread out the tomato sauce on the tortillas – all the way to the edges. Cover the pizza with onion and drizzle with sunflower oil. Bake in the oven for 5-7 mins (If you are making this as a normal pizza for a main course add the chili to the cheeze and spread the cheeze on to the pizzas and bake for approx. 15 mins until the tortilla is crisp and the cheeze is golden).

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Prepare the dressing while baking.

Blend 2 handfuls of fresh basil with juice of half a lemon, some salt, some pepper and 50 ml. olive oil.

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Take out the pizzas – take care when handling it. Roll the pizzas and cut in 1 inch slices. Place back on the backing tray in groups of 3 – put against each other to keep the tortillas rolled up. Heat up the cheeze again to make it easier to handle – stir in the chili. Spread over the snails and bake for another 10-15 mins until the cheeze is golden brown.

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Plate up with a handful of lettuce, the dressing  and a few cherry tomatoes – Voila!

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(Did you manage in 40 mins?)

Here’s a few pics of the regular pizzas (and of me eating all the snails!)

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Thank you very much for making your way through the Virtual Vegan Potluck. I hope you have enjoyed my post and will enjoy all the other blog posts as well.

Hit the GO BACK button to read My Kitchen Apothecary’s entry – or GO FORWARD into the beverages category to read Veggie4Ayear’s entry.

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My Juicy Vegan Potluck Entry: Sprouted chickpea and sprouted sunflower seed burgers with sweet potato fries

1 Nov

Thank you very much for finding your way to my blog – I hope you will like my recipe for sprouted burgers. It is a vegan alkaline dish, that is very versatile and you can change it to your liking and to match what you have in your pantry. Furthermore you will get a quick introduction to sprouting and also learn how to make tahini and linseed egg substitute.

The recipe is for 2-3 people – with enough burgers to use for lunch the next couple of days. Ideas for lunches could be wraps with cucumber, lettuce, tomatoes and some sweet chili dressing. You can also use them sliced in a sandwich with pesto and lettuce.

Excluding the sprouting time the burgers take about an hour to make. You can make the sweet potato fries and some salad while the burger mix rests in the fridge.

If you don’t have time to spouted the chickpeas and seeds – dont worry – you can use canned chickpeas and unsprouted sunflower seeds, but you will raise the nutritional value a great deal by using sprouts.

HOW TO SPROUT:

Fresh organic sprouts are the perfect food. It is highly alkaline and will energize you body. And then its cheap and very easy to do. You can use almost all kinds of seeds, beans and legumes. I will only give you a short introduction here, but until I do a more detailed blog about sprouting use the internet – it’s has a lot of info about this, so google away 🙂 You are of course also very welcome to write to me for sprouting advice 🙂

You can sprout in a glass with a mesh or cheese cloth over or you can buy sprouter box, sprouting bag, an automatic sprouter etc.

Most beans and peas need an overnight soaking before you put them in your glass or sprouter and rising and drain twice a day until the sprouts have grown. The glass should be place upside down so the water will run out. Depending on the seed or bean this takes 3-5 days. I only sprouted the sunflower seeds for 1½ day before putting the sprouts in the fridge to slow down sprouting. For the chickpeas I used a little different method – I actually soaked them for the whole 2½ days – changing the water and giving them a rinse 2 times a day.

For the burgers:

250 grams of dried organic chickpeas – To raise nutritional value sprout for 2-3 days

100 grams of sunflower seeds – sprout for 2-3 days

2 gloves of garlic

2 large onions

a small handful of sundried tomatoes

3 teaspoons of salt (Use only unrefined salt like himalaya salt, sea salt etc.)

2 teaspoons of hot paprika

1 teaspoons of mild paprika

2 teaspoons of dried thyme

2-3 teaspoons of tahini – Storebought or homemade.This is very easy to make: Grind sesame seeds in coffee grinder, then blend with himalaya salt, sesame oil and sunflower oil. Tahini can be use in a lot of different recipes and it is very good as a spread on a piece of bread or a crispbread.

2 teaspoons of linseed (flaxseed) “eggs” – Grind linseed and stir in water to make and egg substitute. You can use this in a lot of recipes instead of eggs.

200-300 ml of water

1 teaspoon of baking soda

200 grams of breadcrumbs, spelt wholewheat flour and oats – I used about equal parts of each

Proces the chickpeas and seeds first in a food processor, then add the rest of the ingredients except the last 2 things on the ingredients list (Baking soda and the flours). Add the water little by little – the food processor should be able to proces, but the mix should not get watery.

Combine the mix in a bowl with the rest of the ingredients and leave to rest in the fridge for about 30 mins – you can leave it longer.

Take a small handful of the burger mix and flatten it. I like my burgers fried in a pan in sunflower oil – fry for about 6-7 minutes on each side at medium heat. You can also bake them in the oven for 20 minutes at 220C/425F.

For the sweet potato fries – Turn the oven to 220 C/425F

4 sweet potatoes – peeled and cut into fries – about ½cm thick

Sunflower oil

Salt (himalaya or seasalt)

Pepper

In a freezer bag add oil, salt, pepper and half the sweet potatoes and shake and “massage” the fries to cover in oil – repeat with the rest of the potatoes. Place on a tray and bake for about 20 minutes – the turn on the grill in the oven at bake for about 5 minutes more. The fries should be brown and crispy – but not black 🙂

Serve everything with tomato salad and cucumber – ENJOY!

I hope you will try the recipe and make your own version.

Please follow my blog and feel free to share if you like it – that would be much appreciated – THANKS

Hit “Go Forward” to read about another great vegan dish from Márcia at “Compassionate and passionate cuisine”

Juicy spicy lentils – a delicious, quick and very healthy dish!

4 Sep

Just wanted to share tonights dinner with you – spicy lentils. I used in pitta bread with salat. It would also be good in a tortilla or just on it’s own. It is very quick to make – and needless to say – very healthy.

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150g beluga lentils (small, round, black lentils)
3 big red onions
6 tomatoes
6 sundried tomatoes
4 cloves of garlic
Half a fresh chili (or to taste)
Salt
pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin

Wash the lentils and boil for 20 min

Chop all the vegetables except one onion and fry for 5 mins in sunflower oil. Add the spices and fry for another 5 min. Blend.

Finely chop the last onion and fry in sunflower oil for 5-10 min.

Add the tomato mix to the pan and add the drain lentils. Fry everything for 10 mins – add a little water if it looks too dry. Taste – and bon appetit! 🙂