Kidney bean "hummus" recipe & lunch inspiration

We just posted today’s lunch on instagram, and a lot of you asked for the recipe of the kidney bean “hummus” so here it is! I often use either kidney beans or white beans instead of chick peas to make “hummus” or “bummus” because I feel like they are easier on the digestion. I don’t know if it’s a fact, but based on personal experience it is so. Also they are very easy to find organic in Norway, plus they are super cheap and filling! I like to use this spread in wraps, on crackers, in salads or as a side dish. Kidney beans are rich in proteins and high in fiber so they keep you full.

Salat with lettuce, cucumber, tomato, kidney bean hummus, kimchi and raw crackers, sprinkled with nutritional yeast. YUM!

Salat with lettuce, cucumber, tomato, kidney bean hummus, kimchi and raw crackers, sprinkled with nutritional yeast. YUM!

Kidney bean “hummus”

  • 2 packages of organic kidney beans (2*180 g)

  • 3-4 tbsp olive oil

  • 1/2 tsp salt

  • 1/2 tsp origano

  • 1/2 tsp ground cumin

Mix it all together in a blender or with a hand blender, and add more liquid if it does not get creamy enough.


Cooking event with Love Beauty & Planet

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Together with our partner Love, Beauty & Planet and the press bureau Presskontakterna we invited influencers, press and friends to join us for a cooking event in Oslo. We made breakfast and lunch with recipes from our book, and shared a nice meal together. Line from Love, Beauty & Planet talked a bit about their vegan haircare and body products and how they have a specific environmental focus. Their packaging is 100% recycled and recyclable, the ingredients are partly organic and natural, totally vegan and sustainably sourced. You can find the products at your daily supermarket for a good price, and the packages are large so they last for quite a while!

We always want to inspire you to cook more plant-based, as it is one of the best things we can do for the planet. Together with choosing better products, you can make a big difference in your daily life. We are therefore sharing all the recipes from the event, and hope that you will test some of them very soon! Let us know how it went?

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Breakfast

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Mangosmoothie

(1 portion)

  • 1 fresh mango or 1 package of frozen mango (300 g)

  • 1–2 frozen bananas

  • 1 handful kale (remove the hard stems)

  • 1 tsp spirulina

How to: Blend all the ingredients in a high-speed blender until smooth.

Raw granola/rawnola

  • 3 cups dates

  • 1 cup coconut flower sugar

  • 1 cup coconut grated coconut

  • 2 cups mulberries

How to:

Pit the dates (remove the seed). Spread the dates on a chopping board and chop them into small pieces. Spread the rest of the ingredients on top and chop everything into small pieces until it sticks together in small clusters.

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Vegan & gluten free fiber bread

  • 1 tbsp psyllium husk (fiberhusk)

  • 4 chia"eggs" (1 chiaegg = 1 tbsp chia seeds + 2.5 tbsp water)

  • 1,5 dl crossed flax seeds

  • 200 gram almond flower/ground almonds

  • 2 dl sunflower seeds

  • 3 tbsp pumpkin seeds

  • 1/2 dl gluten free oats

  • 1 tsp cardamon + 1 tsp cinnamon

  • 1 tsp himalayan salt/sea salt

  • 1 tbsp baking powder

  • 1 tbsp maple syrup

  • Ca 1 dl water + water for the chia eggs and the psyllium husk base

How to: Set the oven to 160 degrees C. Mix psyllium husk with some water in a baking bowl and let it sit until it thickens. Make the chia “eggs” in a separate bowl, stir together chia seeds and water. Mix the psyllium base with sunflower, flax seeds and almond meal. Mix the rest of the ingredients together until until you get a smooth mixture. It should not be too dry or liquid, but should stick together. Shape the mix into a bread and add some pumpkin seeds on top. Place it at the bottom shelf of the oven for one hour.

Hummus

  • 4 packages of chickpeas (1 package is approximately 400 grams)

  • 10 tbsp olive oil

  • 2 tsp salt

  • 3 tsp cumin

  • 4 tbsp tahini

  • 4 tbsp lemon juice

How to: Rinse the chickpeas until all the foam is gone. Blend all the ingredients in a high-speed blender. Adjust the flavours until you find it tasty!

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Almond butter

  • 400 grams almonds

  • Ca 1 dl olive oil

  • 1 pinch of salt

How to: Bake the almonds at 200 degrees celcius for 10 minutes. Blend in a high-speed blender or food processor until the almonds release the fat, and the consistency turns our smooth.

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Lunch

Fresh spring rolls with tahini dip

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  • Rice papers

  • Carrots

  • Cucumber

  • Avocado

  • Mango

  • Cilantro

  • Spinach

  • Sprouts

How to: Rinse the veggies. Chop them into fine slices. Add some luke warm water to a pan or a large plate (that the rice papers can fit into) and place one and one rice paper in the water until the soften. Add the veggies and sprouts in the papers and fold together.

Tahini dip sauce

  • 3 cm fresh ginger

  • 1 clove of garlic

  • 1 tsp chili

  • 3 tbsp tahini

  • 4 tbsp water

  • 3 tbsp tamari (gluten free soy sauce - you can of course use regular)

  • Juice of half a lime

  • 1 tbsp agave-/maple syrup

  • 1 tbsp sesame oil

  • Sesame seeds

Chop the garlic and chili into small pieces and grate the ginger. Mix together all the ingredients and add more lime to taste. Sprinkle some sesame seeds on top.

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Dates with almond butter

  • Dates

  • Almond butter (see recipe above)

Pit the dates and cut them in half. Add a scoop of almond butter in each halve. Yum!

Hope you enjoy the recipes, and that you check out the wonderful Love, Beauty & Planet products 🌍💙