Sellerirotmos

Reklame/ Grønt pakkeri/

Det er så utrolig hyggelig å sette fokus på norske råvarer, og i dag vil vi dele ennå en oppskrift med sellerirot (også kalt rotselleri eller knottselleri). Sellerirot er faktisk kjent fra oldtidens Egypt og har vært regnet som en medisinplante mot galle- og nyrestein og kolikk – og ryggsmerter

Det som er så fint med sellerirot er at den er utrolig allsidig og kan brukes på mange måter, tillegg til at den er i sesong hele året. Sjekk ut våre andre oppskrifter med sellerirot på siden vår!  

I dag vil vi dele en sellerirotmos som er skikkelig god! Det er virkelig super enkelt å lage, og du trenger kun noen få ingredienser. 

Sellerirotmos

• Sellerirot 

• 2 dl vegansk fløte (jeg brukte iMat fra Oatly)

 • 2 poteter

• ½ ts Salt 

• ½ ts pepper 

• ½ ts gurkemeie 

Start med å kjære opp selleriroten og potetene i mindre biter og sett det til koking i ca. 30 minutter. Når det er ferdig kokt fjerner du vannet og tilsetter krydderne og fløten og blant alt sammen med en stavmikser. Smak til med mer krydder om du vil og server gjerne med friske urter. Håper det smaker🌿!

Plant based dinner party

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In collaboration with Villeroy & Boch, we have cooked up a green dinner menu with fresh ingredients. Hopefully, this can inspire you to incorporate some more green dishes into your next dinner party and to invite friends and family for a delicious meal. We were so lucky to receive items from Villeroy & Boch' new collection Manufacture, which is a high-quality series of glass, ceramic and cutlery. They also have matching accessories like vases and tealight holders.

Did you know that Villeroy & Boch started up in 1748? And they're still as popular as ever.

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We thought we would share the recipes with you that we served with the elegant and edgy items from Villeroy & Boch. The cutlery has a soft rose color, and the ceramics are eggwhite with detailed surfaces.

Asparagus beans with sea salt & olive oil

  • Asparagus beans

  • Sea salt

  • Olive oil

Steam the beans and add salt and a drizzle of olive oil

Marinated kale salad with white beans

  • Kale

  • White beans

  • Olive oil

  • Sea salt

Rinse the kale and remove the stems. Tear the large leaves into smaller pieces, and add them to a bowl. Add some salt and olive oil and begin to massage the kale with your hands. This really helps make the kale taste better and become easier to digest. Massage until you can feel the leaves become softer. Rinse and add the beans.

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Chickpea wrap with beet hummus & eggplant

  • Chickpea flour

  • 1 eggplant

  • 2 cans of chickpeas

  • 2 beetroots

  • Basil

  • Salt

  • Pepper

  • Lemon

For the chickpea wrap: mix together 2 dl chickpea flour with 3 dl water. Set the mix sit for 20 minutes. Heat a pan with olive oil and fry the pancakes until they are brown on each side.

For the beetroot hummus: peel the beets, slice them and bake them in the oven for about 40 minutes. Rinse the chickpeas and add them in a bowl. Add 2-3 tbs of olive oil, a lemon squeeze and the spices you want. Add the beetroot slices and make a fine hummus with a food processor or hand mixer.

For the eggplant: slice them and bake them in the oven or steam them.

Add everything into the wrap and add lots of fresh basil on top.

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Romaine salad with mango sauce

  • Romaine salad

  • 1/2 mango

  • 1/2 avocado

  • 2 tbs lime juice

  • 1/2 tsp turmeric

Rinse the salad and break it into smaller pieces. Mix together the rest of the ingredients and make a smooth sauce in a food processor or with a hand mixer. Drizzle the sauce over the romaine for a fresh tasting salad.

Basil pesto pasta

  • 60 gram pine nuts

  • 1 fresh basil plant

  • 1/2 avocado

  • 2 handfuls of rocket or corn salad

  • Olive oil

  • 1 zucchini

  • Salt

  • Lemon

  • 250 gram pasta

Cook the pasta according to the package. Add all the other ingredients in a bowl and mix together with a food processor or hand mixer. Add spices according to your preferred taste. Chop the zucchini into thin slices and sauté them in a frying pan with coconut oil until they are nicely cooked. Add everything together and top with fresh herbs.

Avocado chocolate mousse

  • 1 large ripe avocado

  • 2 tbs raw cacao

  • 2 tbs maple syrup

  • Fresh or frozen blueberries

Mix all the ingredients together in a food processor or with a hand mixer until you have a smooth mousse. Add some fresh or frozen berries on top.

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Find the whole collection of Manufacture items here.

Hope you have an amazing Easter!

Sellerirotsuppe med sprøstekt rosenkål

Reklame // Grønt Punkt Øst

Det er så fint å kunne sette fokus på grønnsaker som vokser her i vårt land og spesielt de som er i sesong! Kortreiste grønnsaker må vel være noe av det beste vi kan spise for miljøet. I samarbeid med Grønt Pakkeri Øst vil vi derfor dele nydelige oppskrift basert på sellerirot (også kalt rotknoll, hihi). Sellerirot er faktisk er en skikkelig liten næringsbombe! Det er kanskje en grønnsak man ofte går forbi i butikken, men den skal ikke undervurderes. Sellerirot har høyt innhold av kostfiber, som gjør den både bra for fordøyelsen og bidrar til å gi deg mer energi! Den inneholder også vitamin C som gir oss bedre helse og øker opptaket av jern. Du finner sellerirot på Rema 1000, Kiwi, Meny og Spar, altså nesten garantert i din nærbutikk. Husk handlenett!

Sellerirotsuppe med sprøstekt rosenkål(2-3 porsjoner)

  • 1 sellerirot

  • 3 poteter

  • 2 løk

  • 4 klyper salt

  • 2 dl vegansk fløte

  • Fersk gressløk

  • 1 pakke rosenkål

  • 1 ss oregano

Kutt opp alle grønnsakene (unntatt rosenkålen) i like store biter og hell de oppi en gryte med vann nok til at grønnsakene dekkes. La alt koke i ca. 25 minutter. Ta deretter ut ca. halvparten av vannet og kjør over grønnsakene med en stavmikser. (NB spar på vannet som grønnsakene har kokt i, da dette er skikkelig god kraft!). I mens du lar grønnsakene koke, skyll og rens rosenkålen og legg de på et bakepapir med litt salt og olivenolje. La det steke i ca. 25-30 minutter på 180 grader. Når du har stavmikset grønnsakene heller du oppi 2 dl vegansk fløte og rører rundt. Vil du ha suppen litt mer flytende kan du tilsette mer av vannet du helte ut. Når alt er klart serverer du suppen med fersk gressløk, sprøstekt rosenkål og et dryss med oregano. Nyt!

Alle grønnsakene kuttet opp og klare til koking!

Dander suppen med gressløk, rosenkål og oregano for ekstra god smak!

Litt mer miljøvennlig bakepapir

Sellerirotfries med hjemmelaget ketchup

Reklame // Grønt Punkt Øst

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Som dere sikkert har fått med dere er vi over middels interessert i frukt og grønnsaker og alt det fantastiske man kan gjøre med dem for å forvandle dem til digge måltider. Hvem skulle trodd at man kunne lage verdens beste, sunneste og fineste fries av sellerirot?

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Selleriroten er utrolig allsidig, og kan brukes til alt fra supper (som vi har laget her) til puréer, helstekt, grillet, som pizzabunn, gratinert, i risotto eller i curry.

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Kortreiste grønnsaker er det aller beste vi kan velge å spise for planeten. Ikke minst er den sunn - blant annet full av kostfiber og vitamin C. Du finner den blant rotgrønnsaker på Rema 1000, Kiwi, Meny og Spar, altså nesten garantert i din nærbutikk. Ta med deg selleriroten nesten gang du er i butikken da, og husk handlenett!

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Sellerirotfries:

  • 1 hel sellerirot

  • Paprikakrydder

  • Cayennepepper eller chili hvis du vil ha dem spicy

  • Olivenolje eller kokosolje

Fremgangsmåte:

  1. Sett ovnen på 200 grader varmluft

  2. Skrell selleriroten og skjær den i strimler på ca 1 cm

  3. Ha dem i en bolle med 1 ss olje og et godt dryss med krydder

  4. Spre dem på et bakebrett (med miljøvennlig bakepapir) og la det være litt luft mellom hver

  5. Sett dem i ovnen i 15 minutter. Ta dem ut og snu dem og la dem stå ca 10-15 minutter til. Og voila!

Hjemmelaget ketchup:

  • 180 gram tomatpuré

  • 0.8 dl eplejuice

  • 1/4 teskje hvitløkspulver

  • 1/4 teskje løkpulver

  • Himalayasalt

Fremgangsmåte:

  1. Bland alt i en bolle. Smak til med salt.

TIPS! Hvis det er en grønnsak du er nysgjerrig på men ikke aner hvordan du bruker er Pinterest et helt genialt hjelpemiddel. Søk for eksempel på "celeriac" (sellerirot på engelesk) og tre inn i en verden hvor selleriroten er den skinnende hovedrollen i en haugevis av oppskrifter. PS. du blir sykt sulten av det så pass på at det ikke er for lenge til middag :))

Radical Broccoli curry with hemp seeds

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(Recipe created in collaboration with Supernature)The first snow has arrived in Oslo which means the temperature has dropped and it's time for hot stews and comfort food! This curry really reminds us of Sri Lanka and it is both incredibly tasty and a really easy way to get your daily dose of veggies in! It's extra important this season to keep our immune systems up and running the best possible way, and vegetables and spices are key to this process. We added hemp seeds from Supernature as a final touch to the curry. This is because hemp seeds are an important and exceptionally good source of essential fatty acids. Eating a good source of fats togther with vegetables makes it easier for the body to take use of all the vitamins and minerals. Hemp seeds are also rich in magnesium, vitamin E and proteins. They have a light nutty taste complementing the curry.Den første snøen har allerede landet på bakken og det ingen ting som er deiligere enn varme og nærende gryteretter og skikkelig kosemat. Denne gryteretten minner om Sri Lanka og er både utrolig smakfull og gjør det lett å få i seg en ordentlig god dose med grønnsaker. Det er virkelig ekstra viktig i denne sesongen for å holde immunforsvaret oppe. Vi toppet gryteretten med hampfrø fra Supernature som inneholder ulike essensielle fettsyrer. Det er viktig å ha en god fettkilde sammen med grønnsaker slik at vi tar opp alle vitaminene og mineralene. I tillegg er hampfrø rike på magnesium, vitamin E og protein. De smaker litt nøtteaktig men stjeler ikke noe smak fra curryen.Ingredients:

  • 1 broccoli (preferably organic)

  • 15 cherry tomatoes

  • 1 tbs hemp seeds from Supernature

  • 1 onion

  • 2 garlic boats

  • 1 chili

  • 2 cm ginger

  • 1 can of chickpeas (about. 200 gr)

  • curry powder

  • Salt

  • Pepper

  • garlic powder

  • ½ ss coconut oil

Ingredienser

  • 1 brokkoli

  • 15 cherry tomater

  • 1 ss hampfrø fra Supernature

  • 1 løk

  • 2 fedd hvitløk

  • 1 chili

  • 2 cm ingefær

  • 1 boks kikerter (ca. 200 gr)

  • currypulver

  • Salt

  • Pepper

  • Hvitløkspulver

  • ½ ss kokosolje til steking

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Start by chopping up the garlic, onions, and chili in small pieces and saute it in coconut oil on low heat. Take a casserole and boil up about 7 dl of water, chop up the broccoli and boil it in the water. Then add the garlic, onions, and chili and the curry powder let it simmer together. Don't wash the pan you used for the garlic but add some extra coconut oil if you need, chop up the tomatoes and fry them on low heat. Let the broccoli stew simmer about 10- 15 minutes and add chickpeas. If it's too much water left pour in into a jar and use the water as a vegetable broth for your next soup. When the broccoli is tender add the tomatoes and top it off with hemp seeds. Serve together with some homemade bummus or boiled rice!Hakk opp hvitløk, løk og chili i små biter og stek det med kokosolje på svak varme. Kok deretter opp ca. 7 dl vann og kutt opp brokkolien. Ta brokkolien opp i det kokende vannet og hell oppi løken, hvitløken og chilien når den er ferdig. Ikke vask pannen ennå, men bruk resten av smaken fra denne blandingen til å steke tomatene i. La det hele koke på svak varme i ca. 10 minutter og tilsett krydder etter smak. Tilsett deretter kikertene og la det koke sammen i 5-7 minutter til på svak varme.  Ta kokosolje i en panne, kutt opp cherry tomatene i to og stek de på svak varme til de blir mye og smakfulle. Hell de oppi blandinen når alt er ferdig og rør forsiktig rundt. Hvis det fortsatt er mye vann igjen i gryten kan du helle det ut (spar på det og bruk som grønnsakskraft). Strø hampfrø over gryten og server med deilig bummus eller kokt ris!

Test: vegan detox delivery box from Blended

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(Ad for a friend)Last week was our lucky week!The owner of the amazing café Blended in Oslo asked if we wanted to test their new detox food delivery box. It is a box full of healthy, plant-based and gluten-free food which lasts for three days, packed with probiotics which are really good for your gut health.Packaging:Most of the ingredients are organic, about 90%. The packaging is plant-based plastic, glass, and recyclable, unbleached cardboard.What's included in the box:

  • 2 x green juice with apple and lemongrass

  • 2 x green juice

  • 2 x celery juice

  • Mixed sprouts with mung-beans, sunflower seeds, pumpkin seeds, cilantro, lime, ginger, and cinnamon

  • Coconut/cashew yogurt with avocado, spirulina, and lemon

  • Coconut/cashew yogurt with orange zest, orange juice, carrot and oregano

  • Coconut/cashew yogurt with blackcurrant and vanilla

  • Raw crackers with activated coal and fermented garlic

  • Raw cauliflower soup with cashew milk, parsley root, onion, and garlic

  • Miso-soup with algae, squash, white kale, red kale, ginger, and pumpkin seeds

  • Carrot and turmeric soup with ginger, yellow beet, tamari, cilantro, lemon, and coconut oil

  • Golden milk with cashew milk, turmeric, ginger, apple, and carrot

  • Herbal tea

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You're supposed to follow a three-day program, but since we had such a busy schedule, we mixed it up a bit. Anyway, it felt amazing to add in so many healthy foods to our diet for a few days!Check out the video to see more! :*You will get a full instruction manual from Blended, and they will explain to you how you can expect to feel if you're detoxing from sugar, coffee, gluten, and processed foods.We highly recommend trying this.Follow Blended on Instagram to see more and deliver your box!

Warming beet & potato soup for fall

This recipe can be varied just as you like it. You can swap any ingredient and add anything you love, make it thinner or thicker or use different seasoning. Here is what we used:Recipe (approx. 5 portions)

  • 10 carrots

  • 5 small potatoes

  • 5 polka beets/Chioggia beets

  • 2 white beets

  • 1 chili

  • 1 leek

  • Spices:

    • Oregano

    • Paprika

    • Himalaya salt

    • Pepper

 Chop all the ingredients and add them in a large pot. Let them boil and then simmer for about 20 minutes, or until you feel the veggies are soft enough to go into the food processor. Remove some of the water for a thicker soup (save this and use it for amazing vegetable broth!), and run in the food processor or use a hand mixer.Garnish with nutritional yeast - it's so so so good & healthy. 

Vegan Tom Kha

Thom Kha is a traditional Thai coconut soup usually made with chicken. This soup is delicious, filling and warming in its plant-based wonderfulness, and we would think that meat-eaters will love this vegan version too!We adapted the recipe from this blog into a gluten-free and sugarfree version).Recipe (3 portions):

  • 3/4 of a large onion, chopped into boats

  • 3 large aroma mushrooms

  • 3 large oyster mushrooms

  • 2 x 400 ml coconut milk (preferably organic)

  • 1-2 tsp Thai red curry paste

  • 2 x lime

  • 6-8 cherry tomatoes

  • Lemongrass

  • Kaffir lime leaves (if you found it, we made a delicious soup without)

  • Fresh coriander

  • Fresh chili

  • Natural sweetener (coconut palm sugar, agave syrup, honey)

 You can also add:

  • A side serving of rice

  • Chopped broccoli

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How to:Set the coconut milk up for a boil with the kaffir lime leaves, chili, and lemongrass. Mix in the curry paste, lime, and sweetener of your choice. When it's boiling, add the mushrooms, tomatoes, and onion (and some broccoli if you're keen). Let it simmer for 20-30 minutes while you prepare the rice. Add cilantro and serve warm!YUM

Falafel & cauliflower rice - easy vegan dinner you will love!

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This recipe is such a winner, and I'm sure even skeptics will love it and those who can't stand cooking will be happy to know that the falafels are store bought so all you need to do is warm them up! If you want to make them yourself we have a really good recipe here. The ones you can see here are from Hoff and found at Rema1000 and Meny in Norway. They are gluten free, soy free and without palm oil and other weird stuff. 

So here is how to make falafels with cauliflower rice.

Cauliflower rice

  • 1 cauliflower

  • 4 tbsp tamari sauce

  • 1 handful cilantro

Chop up the cauliflower into smaller pieces and place them in a blender. Pulse the blender until the consistency is like small rice grains. Place everything into a pan and fry the rice on medium warmth. Add tamari and when it is cooked well add some cilantro to garnish.

Tahini dressing 

  • 1 tbsp tahini

  • 1 tbsp organic olive oil

  • juice from 1/2 lemon

Mix everything together and drizzle over the falafels.

Warm up the falafels either in the oven or in a pan and make a delicious salad on the side. I love to just have lots of leafy greens with apple cider vinegar, olive oil, and salt.

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Vegan black bean and sweet potato burgers

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Heiheihei!Som dere muligvis så på story forrige uke lagde jeg noen sinnsykt gode plantebaserte burgere sammen med en venn som er veldig god på å lage mat. Han er ikke veganer, men digget disse burgerene (evt var veldig overbevisende), så jeg vil bare tipse dere om å prøve dem selv. Passer perfekt på en kjøttfri mandag? Oppskriften er inspirert av en på Pinterest - her finner jeg forresten sinnsykt god inspirasjon til matlaging.//Hi guys!As you may have seen on our story last week, I made some delicious plant-based burgers that many of you wanted the recipe for. My friend who I cooked with is really good at cooking, and he is not plant-based, but really approved of these burgers. Yay! If you are experimenting with more and more vegan recipes this is a safe bet. The recipe is inspired by one I found on Pinterest where I find LOTS of food inspiration! The recipe:Start med "egget" - ha 2 spiseskjeer kvernet linfrø i en skål med 3 spiseskjeer vann. Kutt løk og hvitløk, og brun dem i pannen (gjerne i kokosolje - det er plantebasert og tåler oppvarming - vi bruker Cocosa). Kutt søtpoteten i terninger og kok den i 7-8 minutter. Blant alt sammen og kjør i kjøkkenmaskinen. Ikke la det kjøre for lenge - det er så godt med biter!Topp med spinat, avokado, mango, spirer, agurk, tomat og spicy saus! NAM.//Start with the "egg" - mix 2 tbs grounded flax seeds with 3 tbs water. Chop the garlic and onion, and fry them until they are a bit brown (coconut oil is perfect for frying as it can take the heat). Cut the sweet potato and boil it for 7-8 minutes. Mix everything together in a food processor, but make sure the batter stays a bit chunky. Top the burgers with spinach, avocado, mango, sprouts, cucumber, tomato and hot sauce. YUM! ENJOY!

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

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[AD]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

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InstructionsPlace 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 store fresh herbs!

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We use lots of fresh herbs for almost every meal, but keeping them fresh for longer than a couple of days feels like quite a struggle. During the plastic-free month, we have been looking for alternatives to the herbs that are wrapped in plastic, and have found these nice little bouquets in fruit&veg shops across town. We have tried a few different things, and have landed on a trick to keep them fresh longer. How to keep herbs freshThe trick is to cut off the ends as soon as you get home, just as you do with certain types of flowers. Then, pop them in a glass of fresh water, and make sure that no leaves are stuck under water.As the days go by, check that there aren't any brown leaves, and if there are, remove them to keep the rest nice and fresh. New herb ideasHave you tried popping some coriander in your morning smoothie? Or what about adding some next time you make a fresh juice. Herbs have some great nutritional qualities and make a nice spice addition to most meals. We also love a strong taste of basil in a hummus. 

Indonesian tempeh with seaweed rice

This is such a good mix of plant-based foods and flavors, with some seaweed in the mix to remind you of the ocean, yay! If you haven't tried either seaweed or tempeh before, you are in for a treat. The combo might actually be the healthiest meal ever made - you have to try it next time you find tempeh in the store!

What on earth is tempeh?

Tempeh has become super popular recently and is said to be the ultimate form of plant-based protein, as it is fermented and therefore easier on the tummy than cooked beans and chickpeas. It is traditionally made with soybeans but can be made with any type of legumes, and has been brought to the western world from Indonesia. It has a rich, nutty flavor, and a crusty delicious texture when you fry it. Apparently, you can also have it in your tacos, in salads, or as a replacement for meat in any other meal.

Fried tempeh with veggies, sauerkraut, and seaweed rice (2 portions, 35 minutes):

  • 250 grams tempeh

  • 1 cup rice (we used one mixed with lentils and seaweed from Algamar)

  • 1 cup frozen veggies (we used spiralized carrots and zucchini)

  • 1 cup sauerkraut

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How to?

Start by boiling up water for the rice, and cook it according to the package instructions. Chop the tempeh up into nice bite-sized pieces, and add them to a warm pan with some oil and salt. Let them fry nicely on each side so they get a good crust before you turn them. Wok the frozen veggies, and add some salad and sauerkraut for topping it off! Yuum in the tum.

4 ingredient vegan buckwheat pancakes

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For a fiest of a Sunday lunch today we made these super easy and delicious pancakes, which are quick to mix together, and very versatile. They can be enjoyed savory or sweet, and will be loved by everyone!4 large buckwheat pancakes

  • 2 dl buckwheat flour

  • 1 tbs flax seeds

  • 1 tbs coconut oil

  • 3 dl plant based milk

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The first thing to do is to make a flax egg. What on earth is that? Well, it is a genius idea of substituting eggs for seeds, and thereby having a plant based alternative for all recipes where you need eggs. Mix together 1 tbs flax seeds and 2 tbs water, and let it soak for 5 minutes.Mix together the rest of the ingredients, and fry the pancakes in a medium warm pan in coconut oil.They taste fantastic with warm blueberries & coconut sugar, avocado, hemp seeds & spinach or banana & honey.Have a lovely Sunday evening.

Homemade taco with gluten free wraps

Selve konseptet taco trenger vel ingen nærmere introduksjon i fedrelandet. Men vi synes det var på tide å prøve å lage tacoen helt fra bunnen, av veggies, digge smaker og krydre og nybakte lefser. Her kommer tradisjonell fredagstaco på utradisjonelt vis. Oppskriften er inspirert av "Renere Liv" skrevet av Birgitte Magnusson og Tina Holt, med en tvist av Radical Broccoli.

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SAMSUNG CSC

Taco har nærmest blitt regnet som nasjonalrett i Norge i mange år, selv om den retten mange lager her er ganske langt unna hva meksikanerne ville kalt taco. Tradisjonelt sett er taco en matrett av en rullet og brettet maistortilla fylt med kjøtt, fisk eller grønnsaker. I Mexico spiser man ikke skjell, det er noe vi nordmenn har hentet fra sør-Texas. Tex-mex er kanskje en bedre beskrivelse på tacotradisjonen i nord, sammensatt av Texas og Mexico. Hooowdie!

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SAMSUNG CSC

Hjemmelagde lefser (ca. 10 stk)

  • 150 gram maismel

  • 60 gram valgfri melsort med litt bindeevne (quinoa, jyttemel eller lignende)

  • 4 dl vann

  • 1 ts havsalt

  • 1 ts bakepulver

  • 4 ss fiberhusk

Vi brukte jyttemel i kombinasjon med maismelet, men har også forsøkt med maismel alene som fungerer fint det også. Lefsene blir da litt vanskeligere å kjevle, men henger allikevel veldig godt sammen når de fylles med innhold. Som erstatning for fiberhusk(bindemiddel) kan man antagelig bruke for eksempel noen bløtlagde linfrø, chiafrø eller et egg. Det kan også droppes.

Bland sammen alt det tørre og ha i vann. Deigen skal ikke være rennende, heller ganske fast. La den stå og hvile i mens du lager resten av måltidet. Når det er klart for å steke lefser har du en god del maismel på en ren overflate. Del deigen i 10 biter, og kjevle dem ut til de blir passe størrelse. Stek i en varm jernpanne uten olje. Hvis det begynner å svi seg i pannen, bør denne skylles og tørkes før man fortsetter.

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SAMSUNG CSC

De aller fleste liker å ha guacamole i tacoen sin, men det er kanskje færre som vet at guacisen man får kjøpt på boks inneholder ca. 1,3% avokado? Det taler virkelig for hjemmelaget guacamole som også er utrolig enkelt.

Guacamole (4 posjoner):

  • 3-4 små avokadoer

  • Chili

  • Hvitløk

  • Sitron/lime

Mos avokadoen. Hakk chili og hvitløk, og bland dette inn. Ha oppi litt sitron eller lime, og prøvesmak om den er passe sterk og tasty.

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SONY DSC

SONY DSC

SONY DSC

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SAMSUNG CSC

I Norge er ferdigkrydderblandingen den mest populære, men det skal ikke så mye til å lage en god kryddermiks selv. Ferdigblandingen inneholder uansett over det maksimale dagsbehovet for salt (5 gram), så hvis man spiser dette hver fredag bygger man opp et saltlager som ikke er helt optimalt. I Mexico er det faktisk ikke spisskummin som er hovedkrydderet i tacoen, men heller ulike sorter chili som skal spice det opp.

Mangosalsa:

  • 1 mango

  • 1 grønn paprika

  • 1 lime

  • 1/2 chili

  • Fersk timian

Del mango og paprika i passende små biter. Skjær av skallet på limen og del denne i biter også. Hakk chili og fersk timian og bland dette inn. Enkelt som bare det!

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SAMSUNG CSC

Selve mesterverket/deigen/hovedfyllet:

  • 3 bokser (290 gram) ferdigkokte bønner/kikerter/linser

  • 2 gulrøtter

  • 1 gul løk

  • 2 selleristenger

  • 2 hvitløksfedd

  • 1/2 chili

  • 1 boks hakkede tomater

  • 3 ss tomatpuré

  • Salt og pepper

Krydderblanding:

  • 2 ts paprikapulver

  • 1/2 ts kajennepepper

  • 1 1/2 ts spiskummin

  • 1 ts korianderpulver

  • 2 ts gurkemeie

  • 1/2 ts kanel

Vi brukte en boks kikerter og to med blandede bønner - veldig godt! Hakk gulrøtter, løk og selleri og stek det med olje. Ha i hvitløk og chili og la det putre litt, før du har i tomatpuré, salt og pepper. Skru etterhvert platen noen hakk ned, og ha i hakkede tomater. Ha i krydderblandingen mot slutten, og la det putre i 15 minutter til det ikke er rennende.

Det tar litt tid å snekre sammen alt, men hvis man har litt tid og godt selskap er det verdens hyggeligste rett å lage og nyte sammen. Enjoooy!

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SAMSUNG CSC