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VegMe – Vegan, healthy & sustainable nachos for the win!
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VegMe – Vegan, healthy & sustainable nachos for the win!

by Radical Broccoli

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You might have heard that eating more plant-based and less meat is good for your health, but did you know that it’s also amazing for the planet and the animals? Or maybe you’re already on the veggie train but your boyfriend or friends are really skeptical to eat a whole meal without meat because they think that they will suffer from protein deficiency? Let’s just say we have experienced all the scenarios and the solution to this problem has arrived!

We have teamed up with VegMe to show you how to make the most delicious plant-based meals which are both filling, nourishing, juicy and sustainable. VegMe is originally from Sweden made by the Schönemyr family wanting to create a meat substitute that was both tasty and good for the planet. It’s really the perfect product for people who are reluctant to consume less meat but just need to try something else to be convinced. We actually tasted VegMe for the first time during EAT Stockholm food forum in 2017 and have been waiting for it to arrive in Norway.

VegMe has created a line of vegan pulled, bites, balls, minced meat substitutes, vegan mayonnaise, and vegan aioli. The products are created by chefs in Sweden using European soybeans which are GMO-free, gluten-free and of course egg-free. We tested them all out and here is one of our favorite VegMe meals.

So why is eating less meat healthier for you, and the planet?

The agricultural industry is actually one of the biggest emitters of greenhouse gases. Studies show that the food system could account for almost 25% of all human emissions and that agriculture is responsible for about 75% of global deforestation(1). A meat-centric Western diet comes with a pretty prices tag, one-fifth of global emissions! (2) Meat will probably and hopefully soon start to be considered as a luxury that you can have every once in a while and plants as the main source of fuel. As the best selling environmental book of 2017, the Drawdown, concludes “If cattle were their own nation, they would be the world’s third-largest emitter of greenhouse gases” (3).

The products are sold at MENY in Norway. The only thing we have to point out is that buying these products include consuming lots of plastic, which we understand is necessary to keep the produce fresh, but will affect our consumption somewhat. So when you are done with the package, cleat in and please RECYCLE!

Vegan nachos

10 people, 30 minutes

  • 3 packages minced VegMe
  • 1 tsp paprika powder
  • 1 tsp cumin powder
  • Fresh chili & garlic
  • Coconut oil for frying
  • 3 packages vegan cheese – we used Wilhelmsburger cheddar from Meny
  • 2 (xxl) packages nachos chips
  • Guacamole
  • Salsa
  • VegMe aioli

Instructions

Place the nachos on a tray while you set the oven to about 200 degrees. Fry the fresh chili, garlic, and VegMe in 1 tsp coconut oil together with the dried spices that you wish – it’s a lot so do it in rounds. We recommend paprika and cummin for a taco flavors nachos. Add the VegMe on top of the nachos and add cheese on top of that. Be sure to spread it equally around to make sure the cheese covers all the VegMe. Place it in the oven for about 15 minutes, until the cheese melts. Serve with homemade salsa and guacamole.

VegMe nachos to celebrate Susanne & Cornelia turning 26 years old! The fresh and soft texture of the VegMe makes them a perfect meat substitute, and it was a huge success.

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How to make homemade nut butter
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How to make homemade nut butter

by Radical Broccoli

Nut butter may be close to the best snack on the planet. It is great to have on top of smoothies or oat porridge and also tastes really great together with banana or dates. It is certainly an important hack during plastic-free February, as we can buy them in bulk and store them in glass containers. 

Nut butter can be made from any type of nut really, all you need is a food processor or a really strong blender. Due to the environmental issues related to overconsumption of nuts such as almonds, we recommend that you vary your choice of nuts. Nuts are a great source of proteins and healthy fats, and the amount, of course, depends on the type you choose. They contain a lot of the good type of energy. Making nut butter at home is not only a lot cheaper than buying it in the store but this way you won’t get all that extra salt, sugars or additives in your almond butter.

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Nut butter

  • About 200-300 grams nuts of your choice
  • 1 tbs olive oil
  • one pinch salt

Set your oven to 200 degrees Celcius. Place the nuts in the oven for about 10 minutes. Watch the process carefully the last couple of minutes, as they can burn easily. Let them cool off before placing them in your blender and let them blend. This part requires a bit of patience and depending on the strength of your blender it will take about 4-7 minutes before the paste gets creamier, as the nuts release their own oil. Add the oil and the salt, and blend until you get the consistency you want.

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Caramel granola & super-green power smoothie
All postsBread/crisp breadBreakfastFood&drinkLunch&dinnerSmoothiesSnacksUncategorized

Caramel granola & super-green power smoothie

by Radical Broccoli

When considering having a plastic-free week or month, food is definitely one of the main challenges. Therefore, we thought we would share a breakfast recipe that is plant-based, full of nutrients, easy to make, and where all the ingredients should be available without plastic wrapping (if you go to the right places of course!).

Caramel granola

We always make these kinds of granolas without any proper measurement of the ingredients, and you should feel free to adjust and add more of what you like.

Ingredients

  • Coconut flakes (can be bought in paper bag or glass container in bulk shops)
  • Gluten-free oats
  • Sunflower seeds
  • Pumpkin seeds
  • Flax seeds
  • Coconut oil (1-2 tbs)
  • Honey/agave nectar(v)/maple syrup(v) (1-3 tbs depending on your sweet tooth)
  • Cinnamon (preferably organic – healthier, kinder to earth and the farmers)
  • Cardamom (preferably organic)
  • Sea salt (a pinch)
  • Water

How to

To make it extra digestion-friendly, we soaked all the seeds overnight, and rinsed them properly, before we mixed all the ingredients minus the coconut flakes in a large bowl. Add enough liquid for the mix to become a bit sticky, so that you will get clusters that stick together. The flakes will burn easily, so we add these in at the end. Set the oven to 175 degrees Celcius.

Place the mixture on a baking tray. If you’re on the plastic-free wagon, make sure your parchment paper is made without plastic, or just use some coconut oil. Place it in the oven until it smells like cinnamon buns with caramel, and add the coconut flakes towards the end.

Supergreen smoothie

This smoothie is a big hit on Instagram, and we just love eating food that have the same colors as the ocean or the woods. Environmental geek level 10. What makes the color pop and the smoothie a superfood powerhouse? Spirulina!

Spirulina is a green-blueish freshwater alga that is packed with nutrients (read more here if you are interested).

Ingredients (2 portions)

  • 1-1.5 mango (ca 250-300 gram)
  • 1 banana
  • 1 avocado
  • 1 – 2 tbs organic coconut milk (paper packaging)
  • 1 tsp – tbs spirulina

We usually add loads of spinach in there, but still haven’t found any good source of greens that are not wrapped in plastic here in Oslo. Mix it all together with a hand mixer, or pop it in a food processor/blender. ENJOY

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Vegan & gluten free gingerbread cookies
All postsFood&drinkSnacks

Vegan & gluten free gingerbread cookies

by Radical Broccoli

What’s more Christmasy than gingerbread cookies? Imagine making the cookies with all natural, gluten free and plant based ingredients? We finally found a recipe that both passed the taste test by sugar-lovers at home, that have the right consistency, and that consists of better ingredients than regular gingerbread. Try it out and see what you think. The recipe is inspired by Birgitte Magnusson. Check her site for more amazing, natural, clean, organic living inspiration.

Gingerbread cookies

  • 200 g vegan butter
  • 1,5 dl maple syrup
  • 4 tbs coconut sugar
  • 1 dl plant based cream (we used Oatly iMat)
  • 5-6 dl gluten free flour mix (we used Toro Glutenfri fin kakemiks)
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp ground pepper
  • 3 tsp cinnamon
  • 1 tsp baking soda

How to

Melt the butter, maple syrup and coconut sugar in a pan. Let it cool before you stir in the cream. Add the spices and mix it all well. Sift the flour into the mixture. Let it cool overnight in the fridge for an optimal result.

The next day, let the dough sit out of the fridge for a while, so that it becomes easier to work with. Set the oven to 175 celcius. Shape the cookies in all the figures and sizes you want, and decorate them beautifully and green. Bake them for about 10-15 minutes, or until they look crispy.

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Turmeric latte, hot chocolate and frothy matcha
All postsFood&drinkSnacksWellness&spirituality

Turmeric latte, hot chocolate and frothy matcha

by Radical Broccoli

These are our three favorite warm drinks for the winter months. They all have different tastes and benefits and are super nourishing and delicious. The turmeric and matcha latte is a great substitute for coffee in the morning, as they boost your energy. We have written more about matcha here. Hot chocolate is more of a soothing evening drink. You just have to try them all!

Turmeric latte

(1 person, 5 minutes)

  • 1 cup plant-based milk
  • 1/2 tbs grounded turmeric
  • 1 tbs grated ginger root
  • 1/2 tsp cinnamon
  • 1 pinch black pepper

How to

Heat up the milk in a casserole, but make sure it doesn’t boil. Add the grated ginger root, turmeric root, cinnamon and black pepper. The pepper may sound strange to add, but it’s important to soak up all the benefits. To make it frothy, spin it in a food processor or use a small frother (like this one from IKEA).

Hot chocolate

(1 person, 5 minutes)

  • 1 tbsp raw cacao powder
  • 1 cup plant-based milk
  • 1 tbs collagen (optional)
  • 1 tsp vanilla (optional)

How to

Heat up the milk in a casserole, but make sure it doesn’t boil. Add the raw cacao powder and mix away!

Matcha

(1 person, 5 minutes)

  • 1 tsp matcha powder
  • 1 cup plant-based milk
  • 1 tsp collagen (optional)
  • 1 tsp maca powder (optional)

How to

Same procedure as with the hot chocolate: heat up the milk, and pour it over the other ingredients.

Enjoy!

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Eco-friendly 5 minute homemade hemp milk
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Eco-friendly 5 minute homemade hemp milk

by Radical Broccoli

This is the recipe for a milk that is not only plant-based, high in protein, full of healthy fats and tasty, it’s also really environmental friendly! As people who don’t flow with regular milk, the lactose-free or vegan options in the grocery stores have been a favorite for many years. Sadly, many of the cartons are not possible to recycle, so we were producing more trash than necessary. When we discovered this we decided it was time to try making our own. In contrast to many other homemade plant milk recipes, this is actually really easy and it only takes five minutes! You don’t need a strainer or a cheesecloth or any other fancy equipment either. Hemp milk can be used to make hot chocolate, smoothies, in your coffee or in matcha lattes. If you are wondering what the f* hemp is, you can read more about it here.

Hemp milk

  • 40 grams hemp seeds (also called hemp hearts)
  • 8 dl filtered water
  • 1 tsp vanilla powder (optional but tastes better!)

How to

Mix everything together in a blender for about 1 minute until it looks like milk. You can keep it in the fridge in an airtight container for about 4 days. You can also add cinnamon, date, or any other flavors if you wish.

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