Vegan burgers @Munchies

More and more places are offering good vegan options, which makes it easy to choose plant based. One place we really love in Oslo is Munchies. They are located at Grünerløkka, at Solli and are soon opening two more restaurants in town. They offer two different vegan options, one is the Beyond burger and the other is a type of vegan schnitzel with cheese and spinach.

Bring yo friends & eat veggie burgers!

Bring yo friends & eat veggie burgers!

Beyond Meat, the company that makes Beyond Burgers aims at being the world first plant-based burger that looks, cooks and satisfies like beef without GMOs, soy or gluten.

They use proteins from peas, mung beans and rice. The red color comes from beet! How cool is that. Did you know that 66 billion land animals are slaughtered every year for food? Seriously that’s such a high number of animals being born just to be killed for food. Therefore we are so glad for options like this.

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If you are interested in trying the burger, Google and see if there are any place near you serving it. In Norway you can also find Beyond Burger at Rema 1000 and Kiwi.

Have you tried Beyond Burger? What do you think?

Summer potato salad

Jeg er på mormors sommersted med lille Noah, mamma og Billy (mammas labradoodle). Det regner, men solen titter frem innimellom. Den ene dagen satt vi i ullgensere med kakao foran peisen, og den neste lå vi ute i badetøy. Norsk sommer <3 Tenkte jeg skulle dele dagens lunsj siden vi begge ble sykt fornøyde med den haha.

// I’m at our summer cabin with my new puppy, mom and moms dog Billy (who is 10x the size of the puppy) 🐶. I’ll show more of him later. It’s sunny and rainy and everything at once, and I love making lighter and more fresh food in the summer! So I thought I would share today’s lunch recipe as we both couldn’t stop eating even though we thought we had made enough for lunch and dinner at once.

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Summer salad

For the dressing:

  • Honey/maple syrup

  • Salt

  • Pepper

  • 1/2 orange

  • Mustard

For the salad:

  • 4 potatoes

  • 2 onions

  • 1 pack of snow peas (sukkererter)

  • 1/2 avocado

  • Cherry tomatoes

  • Sweet pepper (søt paprika)

  • Sundries tomatoes

  • 2 carrots

  • 2 apples (preferably organic)

Kok potetene i 20 minutter. Ha i løk etter 10 minutter, så den får kokt i 10 min. Kutt tomater, paprika, avokado, eple og soltørket tomat. Rasp gulrøttene. Når potet og løk er ferdig, del dem opp og ha alt i en stor bolle. Lag en dressing av honning/lønnesirup, salt, pepper og juicen av en halv appelsin. Ha i litt sennep hvis du er fan!

// Boil the potatoes for 20 minutes. Add sliced onion after 10 minutes and let them boil for 10. Chop the tomatoes, pepper, avocado and sundries tomatoes. Grate the carrots. Once the potatoes and onions are finished, cut the potatoes and toss everything into a bowl. Add honey/maple syrup, salt, pepper and squeeze half the orange to taste. Add some mustard if you like. Enjoy 🌼

Vegan cooking class video

Hei fine lesere. Jeg skriver til dere fra Hvaler hvor vi har tatt oss en liten arbeidsferie for å jobbe litt i fred og ro. Hytta er som en fryseboks, så det blir antagelig en ganske kort tur!

Da vi var på Costa Rica i vinter tilbragte vi en uke på Thea Retreat som er drevet av vår gode venninne Adi og hennes mann. Hele oppholdet spiste vi den sunneste veganske maten proppfull av næring, basert på lokale ingredienser. Den siste dagen hadde vi en hel matlagingsdag hvor vi disket opp fire forskjellige retter: grønn salat, potetsalat, kokosnøttceviche og rå avokadokake. Vi har laget videoer fra de ulike rettene - og den første er nå ute på YouTube. Det kommer mer og mer filmer fremover, så dere kan gjerne abonnere på kanalen vår - og selvsagt komme med tips til hva slags videoer dere ønsker.

//Hey guys!! How are you? We are so excited to publish the first of a series of YouTube videos from our plant-based cooking class at Thea Retreat in Costa Rica. Hope you like it, and feel free to comment on topics you would like us to talk about in our videos. ✨

Three easy vegan recipes with VegMe

There was a time in our lives that a plant-based diet was far from what we considered an easy, healthy and delicious way to cook. It was definitely more of a habit than a conscious choice. After entering into the plant world we have definitely figured out how much insanely good food that can be made with vegetables, fruits, grains, nuts, seeds, herbs, and spices. When VegMe launch plant-based alternatives that resemble animal-based products, they created an easier way for meat-lovers out there to transition a meal here and there into a green one - which is waaay better for the earth and your health!Today we want to share the ways we have been using the VegMe products the past couple of weeks. Let's just say that we brought out some childhood memories of weird food combinations. We have made some super yummy tacos with pulled VegMe, wrap with delicious aioli, and the childhood fav - crackers with banana and mayonnaise. You can judge after you've tried it ;)

Healthy pulled taco 

(Serves 2)

  • 1 package pulled VegMe

  • 1 sweet potato

  • 1 package white beans

  • 1 mango

  • 1 avocado

  • 1 lime

  • 1 handful spinach

  • Taco shells

  • Fresh coriander

  • Taco spices - cumin, paprika, chili, turmeric, salt, and pepper

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Set the oven to 175 to heat the shells. Fry the pulled VegMe in a pan and add some of the taco spices listed above. The beans are mixed in a food processor with some salt and pepper and a squeeze of lime. Might be one of the quickest meals ever! Yum

VegMe corn wrap with zucchini, aioli & tahini 

(Serves 2)

  • Corn wraps

  • 1 sweet potato

  • Arugula

  • VegMe aioli

  • 1 zucchini

  • Salt and pepper

  • Tahini

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Heat the corn wraps. These are homemade, and you can find the recipe here (in Norwegian). Spiralize the zucchini (or cut into thin slices) and fry it in some coconut oil with a pinch of salt and pepper. Slice some avocado and add all the goodies to the wrap. Just perfect!

Banana and mayonnaise

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This "recipe" goes without explanation - and the combination of sweet and salty is just heavenly. After not having had mayo in a couple of years, this was amazing!For more information on the VegMe products, you can visit Bama's site. They have three varieties of the "main" product - pulled, minced and bites. They are non-GMO, soy-based products from Europe. All the VegMe products are fresh, juicy, gluten-free, healthy, and plant-based.  They are launched by Bama, and you can find them at Meny.

Caramel granola & super-green power smoothie

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 toTo 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.

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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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Radical crispy crust veggie pizza

Pizza is always a good idea. Especially when its filled with goodies and veggies that keep you strong and healthy through the cold winter. This crust is made with cauliflower, which makes it crispy and juicy at the same time - yessss. It´s also egg-free, gluten-free and dairy-free. It's also super easy to make. Try it out! 

Radical crispy crust veggie pizza:

(6 portion size pizzas, ca. 40-50 min)

  • 1 cauliflower
  • 2 dl buckwheat flour
  • 1 dl cornflour
  • 4-6 tbs olive oil
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp basil powder

Topping:

A variety of toppings can be used of course, but here are the ingredients we used.

  • Mushrooms
  • Onion
  • Avocado
  • Arugula
  • Mesclun salad
  • Lemon
  • Fresh & dried basil
  • Fresh & dried oregano
  • Paprika spice
  • Salt

How to

The first thing you need to do is turn on the oven to 200 degrees. Then rinse the cauliflower and chop it into smaller pieces and mix it in a food processor until its all floury and fine chopped. Add the rest of the ingredients to the dough.Place a portion sized mass of the dough onto a baking tray. If you are into saving the earth and therefore baking paper, have a bit of oil on the tray instead :-) Bake the pizza bottoms for 15 minutes, before taking them out, flipping them around, and adding the topping. Let them bake again until they look nice and crispy!  ENJOY!

6 ingredient taco bowl

Every single day we make a very important choice. Namely the choice of what to have for dinner. With this small choice, you can actually make a huge impact on the world, which is the most fantastic thought. Today we want to make this choice really easy for you, and suggest that you make this super simple taco salad which consists of only six main ingredients!

6 ingredient taco bowl (2 portions, about 20 minutes):

  • 1 can of red or brown beans (400 g)
  • salad mix (we have spinach, arugula, and mesclun)
  • 1 avocado
  • 1 mango
  • tortilla chips
  • flavoring and spices: salt, pepper, paprika, cumin, cilantro, olive oil, apple cider vinegar

How to

Start by heating up the beans in a casserole, and add flavor to them by adding a mix of spices. We used cumin, salt, pepper, and paprika. Mash the avocado in a bowl, and add a squeeze of lime, cilantro, and salt. Chop the mango into small cubes and squeeze some lime over that too. Make a side salad of arugula, spinach, and mesclun, and make a dressing mix of olive oil and apple cider vinegar. Easy peezy lemon squeezy.

Nourishing white bean salat with creamy tahini dressing

SAMSUNG CSCBring out the wine, it's white bean time. They may not be the prettiest ingredient on earth but they taste delicious and are packed with calcium. If you don't drink milk (hey vegans) then beans are great to eat to get your daily dose of calcium. It's actually recommended that you eat around 1000mg calcium a day (1), so if you eat some kale for breakfast, beans with tahini for lunch and almond butter for a snack then you are good to go.Bean salad with tahini dressing

    • 1 can white beans (organic)
    • 2-4 dl buckwheat (boiled)

1 avocado

  • 1 handful sundried tomatoes
  • spinach
  • 1 tbs tahini
  • 1/2 dl juice of lemon
  • 1 tbs olive oil
  • salt and pepper

Start by boiling the buckwheat (check out how to do that here). Chop up the avocado, sundried tomatoes, and spinach and place them on your plate. When the buckwheat is ready and cooled of add this as well. Open a box of white beans and be careful to rinse them off really well and add them to your place. Lastly mix the tahini, lemon juice, and olive oil together in a bowl and drizzle it over your salad. Finish with salt and pepper.SAMSUNG CSCSAMSUNG CSC

Beetroot burgers

Veggie burgers are definitely here to stay, and we have tried many different types. This one is delicious and juicy, entirely vegan, and is best enjoyed with loads of toppings. Guacamole, hummus, red pesto and a good olive oil are some suggestions, and preferably a big pile of sweet potato fries!10 burgers:

  • 50 gram flax seeds
  • 1 dl flour (we used gluten-free Jyttemel)
  • Three large beets
  • 2-3 tbs water
  • A pinch of salt
  • Fresh coriander
  • 1 tbs cumin
  • 1/2 tbs chili powder (or. fresh chili)

Let the flax seeds soak in some water for a bit. They are used to hold the dough together (also called flax egg) instead of using eggs. You can also use chia seeds or eggs if you prefer that. Add the beets to a food processor and chop it into smaller pieces. Mix all ingredients in a bowl. Form the mass into burger sized pieces, and fry them in a pan until they are crispy on the outside, and warm all the way through.Enjoy!SONY DSC SONY DSC

Ginger tofu wok with soba noodles and tamari

This meal is super easy for those busy everyday evenings when you are craving something warm and filling. It is a great pre- or post workout meal, because of the proteins in the tofu and all the lovely nutrients.What is actually tofu?Basically, tofu is made the same way regular cheese is made from cows milk, and was "invented" in China for thousands of years ago. It is dense in nutrients such as kalsium, magnesium and vitamin A, and contains a lot of protein (approx. 13 grams per 100). There is a large ongoing discussion on whether or not tofu is healthy for you, based on the fact that loads of the tofu you can buy comes from gene modified soybeans. If you are in doubt, a little research on the field gets you a long way. Therefore you need to make sure to buy an organic tofu. Luckily, most of the tofu that is bought in the Nordics (from Nordic producers) comes from organic farms in Europe - and not from the rainforest (Mari Hult - vegetarbloggen).Ginger tofu wok with soba noodles and tamari(2 pers)

  • Ca. 75-100 gram soba noodles per person
  • 1 package of tofu - organic(!). We recommend Urtekram
  • 1 red pepper
  • 1/2 zucchini
  • 1/2 eggplant
  • Tamari
  • 1 small piece of ginger
  • Salt and pepper to taste

Boil up water for the soba noodles. Slice the zucchini, eggplant and pepper in sizeable bites, and wok them. Chop the ginger in small pieces. Slice the tofu in squares, and add the ginger and some tamari in a bowl, and marinate the tofu for some minutes. When the tamari has soaked in a bit, heat up a pan and fry the tofu so it gets a nice crust.When the water is boiling, add the soba noodles and let them boil for about 6-8 minutes. When its done, rinse it properly in cold water, and then add it to the pan of fried tofu to heat it up again. Serve everything in a bowl, and maybe add some more tamari and some herbs to finish it off.ENJOY!

Pink soup

This soup is great for fall and is very tasty and nourishing. Beets are a great source of B vitamin, maganese, copper, magnesium, potassium and iron. Beets are also a great assistant in detoxing the liver, so this soup is perfect if you need a boost!  The ingredients in this soup are in season, which means that they not only taste their best right now, but it is also a more sustainable choice since they probably grow on a farm near by or at least in the same country.Ingredients

  • 2 large beets
  • 1 sweet potato
  • 1 fennel
  • leek
  • coconut milk

Start by pealing the sweet potato and the beets and place them in the oven at 180 degrees for about 45 minutes. Chop up 1 leek and 1 fennel and sautè both on low heat until they are soft. When the beet and sweet potatoes are done, place then in a sause pan with the coconut milk, fennel, and leek. Bring everything to a boil and mix it together with a mixer. If it is too thick, add some water to the soup.Garnish with tahini, sea salt, and pumpkin seeds to finish  

Gluten free quinoa porrigde

Topped with berries and banana

Topped with berries and banana

This porridge is gluten free, organic and filled with proteins! It’s a perfect meal after working out, or a as a breakfast on a chilly day. Our neighbors in Denmark are so good when it comes to organic foods. Hoping Norway will be like that one day.

Denne grøten er glutenfri, økologisk og full av proteiner, inspirert av selveste nabolandet Danmark's Aurion serie. Det er et perfekt måltid etter trening eller en god frokost på en kald dag. Danmark er i verdensklasse når det gjelder slag og kjøp av økologiske varer, og i de fleste matvarebutikker koster det ca det samme som ikke-økologiske varer. Heier på at Norge skal klare det samme en dag!Inspirert av Sprudlende Sunn Linn, kan man fint lage denne grøten hjemme hvis man har råvarene.

Grøt av quinoa, hirse og linfrø 

  • 3 dl hel hirse

  • 3 dl hel bokhvete

  • 2 dl quinoa

  • 1 dl linfrø

  • 1 dl hakkede mandler (skivede mandler)

  • en neve tørket frukt (f.eks rosiner eller hakkede aprikoser)

    Kok opp 1 dl grøtblanding med 3,5 dl vann i ca fem minutter. La deretter grøten trekke i 15 minutter, før den er klar til servering! Forklag til topping er banan, bær, granateple, kanel, eple eller vanilje. Det gir også veldig god smak hvis man koker bærene og bananen inn i grøten underveis.

Vegan baked sweet potato

This dish is so delish. It's filling, warm and tasted amazing. If you are afraid that vegan food will not fill you up, this should do the trick!

Ingredients (2-3 people):

  • 3 sweet potatoes

  • 1 pack mushrooms

  • vegan sour cream

  • Salt

  • Nutritional yeast (optional)

  • 2 avocados

  • 1 can of black beans

Instructions:

Set the oven to 250 degrees. Wash the potatoes and poach them with a fork, and place them on a baking tray. Bake them for 40-60 minutes in the oven.

When they are halfway done you can start preparing the filling. Start with cutting up the mushroom and place them in a pan with some salt and pepper.

Sauteed kale, baked sweet potato and mushroom mix

SAMSUNG CSCThis meal is super simple to put together, and it is also great the next day. With good sources of complex carbs and proteins it makes the perfekt after workout meal. Wohooo!Kale, baked sweet potato, quinoa and mushroom mix

  • 3-4 kale leaves
  • 1 baked sweet potato
  • 1 ts cinnamon
  • 1 dl quinoa
  • 1 handful mushrooms
  • 1/2 avokado
  • salt
  • coconut oil
  • lemon
  • fresh basil

Heat up the oven to 190 degrees celsius. Chop the sweet potato into small cubes, and drizzle olive oil, salt and cinnamon on top. Let them stay in the oven for about 25 minutes. After this start preparing the quinoa, bring it to boiling and let it simmer for about 15 minutes. Then prepare the veggies and fry them in a pan with coconut oil. Last put everything together in a bowl and add the avocado and fresh basil on top.ENJOY!

Mexican inspired chickpea bowl

Today we really recommend this dish, which is a great choice for meat free monday! This mix is inspired by the taste of Mexico, and has a delicious taste of tacos and burritos, only in a plant based version.DSC01800Mexican inspired chickpea bowl (4-6 servings):

  • 2 cans chickpeas
  • 2 cans white (or black) beans
  • 1 large avocado
  • 1 large can corn (organic)
  • 1 large white onion
  • Chives (gressløk)
  • Tahini
  • Spices: salt, pepper, cummin, paprika and turmeric (gurkemeie)
  • Coconut oil

Heat the coconut oil in a pan, and add the chopped white onion. Let it cook until it becomes glazed and caramellized, and then add the corn. Let them cook together and add the spices. Lastly, add all the beans into the pan or pot, and add more spice if you prefer. The avocado is added in after taking the mixture of the heat, and the bowl is lastly topped with chives and a tahini dressing.DSC01795Tahini dressing:

  • 1-2 tbs tahini
  • 1-2 tbs olive oil

Mix the two together. Add more oil if you want it more liquid. DSC01793There you go - a super nutritious, cheap, quick, easy and tasty dish that also is very filling. You get a lot of good plant based proteins from the chickpeas, beans and corn together with helthy fats from the avocado, tahini and coconut oil. Happy meat free Monday! You are officially contributing to a great cause - both for your health, wallet, the animals and the environment.

Buckwheat bowl with avocado, cherry tomatoes and eggplant

Okay, maybe it's not so pretty, but haven't we all learned not to judge by the looks? This dish is really creamy with a risotto-like texture and rich taste. It's both a perfect main for vegans or vegetarians and great as a side dish. We have written about the great benefits of buckwheat before, and it's absolutely a great alternative to refined rice or pasta. It is naturally gluten-free (it actually has nothing to do with wheat, but it is a type of nut) and very friendly for the tummy :-) Buckwheat can be combined with so many things, such as sweet berries and dates in a porridge, or savory flavors such as avocado, mushrooms, and aubergine.This dinner was enjoyed on the sailboat after visiting a local, organic store where they had the best-tasting basil we have had in a long time! It really made a huge difference to the whole meal.Warm buckwheat bowl (2 people)

  • 1 eggplant
  • 1 cup buckwheat
  • 1 avocado
  • 1 cup cherry tomatoes
  • 1 handful fresh basil (preferably organic)
  • 1 tbs paprika spice
  • 1 pinch salt and pepper
  • coconut oil

Boil the buckwheat in water with a pinch of sea salt or Himalaya salt (remember to rinse it well before). Add some chopped basil, salt, pepper and paprika to the water. Let it boil until it becomes soft, you can easily taste if it's done or not. It takes about 10-20 minutes. Slice the aubergine into small bites and add them to a saucepan together with the coconut oil. Let it cook until it gets soft (it might take some time). Spice it up with salt, pepper, and paprika. Meanwhile, chop up the avocado and tomatoes. Add everything to a bowl, and voila! A really nourishing meal which will satisfy everyone.

Creamy coconut curry

This dish was inspired by Ella Woodward with some changes to the recipe. It is really good, and perfect to serve for dinner guests! You can make it however spicy you prefer, just add more chili and curry paste.Creamy coconut curry 

  • 2 sweet potatoes
  • 1 aubergine
  • 1 can of organic coconut milk
  • 1 can organic tomatoes
  • 1 tbs chili flakes
  • 1 tbs organic curry paste
  • 1 can of chickpeas
  •  salt and pepper
  • 2 cm graded ginger

Start by preheating the oven to 200 degrees celcius. Then pour the coconut milk, tomatoes, ginger and chili into a souse pan and bring it to boil. Then peel and chop the sweet potatoes and aubergine into bit sized and put them in the souse pan. Place everything in the oven for about 30 minutes. Add the chickpeas and curry paste, salt and pepper and let it cook for another 30 minutes until the aubergine is soft. Serve with brown rice.DSC01508 DSC01509

Asian wok with soba noodles

This meal is super easy to prepare and is SO tasty and spicy. Instead of white (wheat) noodles, we love using soba noodles which are made of 100% buckwheat (soba means buckwheat in Japanese). The noodles originate from Japan and contain manganese, really good protein (without all the saturated fat), carbohydrates and thiamin (also known as b1). Manganese is good for the energy metabolism (boosting your fat burning) and thiamin supports the function of the immune and nervous system keeping you healthy all year long - wuhuu!Miso soup has been a staple in Japanese diet dating back 2500 years! That is pretty incredible. Today most Japanese people start their day with miso which they believe stimulates digestion and energizes their body. It is a paste made of soybeans, sea salt, and koji. It has a pretty refined taste and might take some getting used to. It is fermented, which means that it is excellent for gut health, which recently has been brought a lot of attention to due to its impact on all of the body's functions and numerous diseases connected to the gut health! The miso is packed with vitamins, minerals, and proteins. Japan actually has one of the healthiest diets in the world, due to the vast amounts of fermented food, vegetables, and fresh fish. They also live longer than most other nations. Japanese food is definitely something to explore! It is wise to choose the enzyme-rich product and not the pasteurized ones. Thai inspired wok:

  • soba noodles (can be bought in health stores and Asian markets)
  • green cabbage
  • spring onion
  • mushrooms
  • sesame seeds
  • asparagus beans
  • sesame oil
  • tamari
  • chili flakes
  • coconut oil

Miso soup:
  • 1 package of organic miso (can be bought in health stores and Asian markets)
Start by chopping the vegetables into fine slices, and put them all together in a warm wok pan with coconut oil. Secondly, start to boil a pot of water to cook the soba noodles. When the vegetables are cooked but still have a little crisp, add sesame oil and sesame seeds. Place the soba noodles in the boiling water and let it cook for about six minutes. After the noodles are cooked it is important to let them rinse under cold water for a while, to avoid them getting very sticky. Lastly, place everything together in the wok pan and add chili flakes and a tablespoon of tamari. We like it very spicy, but you can adjust this to your own preferences. And voila, a nourishing warm meal in under twenty minutes.
 
Enjoy this super healthy and really good meal that gives you energy aaaall day long!

Soba noodles with homemade pesto

An (easy) greasy pasta dish which is incredibly yummy - especially when made of the most nurturing ingredients. This pasta is made of buckwheat and the pesto is based on organic produce. It is a simple and quick meal to make, and should take about 15 minutes. As we have written in a previous post about buckwheat, there is something as amazing as pasta/noodles made of it. They are called soba noodles, and are widely used in the Japanese kitchen. The ones we have used here are 100% buckwheat, but there are a lot of different types from the brand King Soba with for example sweet potato and other vegetables. The benefit of using noodles like there in stead of "regular" refined types is that they have a low GI, about half the amount of energy and complex carbohydrates that provides long lasting energy. Buckwheat also contains a large amount of protein (ca. 15%), the amino acid lysein, calcium, magnesium and iron. It is easily digestible, which always is a plus! SAMSUNG CSCBoil water and add the amount of noodles you prefer. Add some salt in the water for extra taste. It's important to rinse the noodles well after use, as the buckwheat releases some colorants from its shell that doesn't taste very good.SAMSUNG CSCGrønn pesto (2 porsjoner):

  • 1 organic basil
  • 1 handfull pine nuts
  • Olive oil
  • Nutritional yeast (næringsgjær)
  • Herbal salt
  • Lemon
  • Opt. 1/2 clove garlic

Heat the pine nuts lightly in a pan so they release their natural oil, which makes them taste even better. Add the basil into the food processor, and run until its chopped quite well. Add the pine nuts, olive oil, nutritional yeast and some herbal salt and lemon. Run until smooth.What is nutritional yeast (næringsgjær)?Nutritional yeast is an inactive yeast, which means that it doesn't have the same properties as "regular" yeast (gjær). Nutritional yeast does though contain lot's of flavor and nutrition (ironically), including vitamin-B, folic acid, selenium, zinc and proteins. It is often fortified with vitamin-B12, which is great to add to your diet if you don't eat meat. Nutritional yeast is one of the plant based protein sources, which means that it contains all the essential amino acids that the body can't produce by itself. It has a delicious cheese like flavor and is therefore perfect to use in pesto, cashew cream, to top the popcorn with, in sauces etc. You can get it at health stores like Sunkost, Life (in Norway) or online at Kinsarvik, iherb, in Sweeden (where it's cheaper), veganstore among others.SAMSUNG CSCSAMSUNG CSC