Category Archives: Vegetarian

The last supper

ūüėÄ
Well, the last dinner with eggs anyway. Some kind of pancake-omelette thing, and afterwards I almost regretted choosing that for dinner. It would have been much tastier to have those two eggs in some kind of cake instead.

But now all eggs are gone! For ever? Probably. But I only plan for these first three weeks now. Three weeks with only low fat, high carb food – and see what happens. How I feel.

I’m planning on writing a bit more properly about what this way of eating actually means. I can’t just pop in videos about it, even though that helps a lot. And it certainly helps me a lot to keep on being pepped and to get recipes and such.

Yesterday was a beautiful day. I wanted to sit on the patio to write a blogpost, but my MaxBookPro needed a recharge so I brought the iPad instead. And I wrote! A medium long post, I would say. And I added a photo. All that went well. Then I added a featured image – and the wordpress app chrashed!!!

The entire post just vanished since wordpress has no automatic savings for the app.

I knew I hated to use the app for writing and publishing posts. Do it very rarely, and every time there is something….. that makes me irritated or even cross. This time I got really, really cross, since it was a good post!

Should I delete that app or not…

And doesn’t this looks really good. I took a screen clip from Forks over Knives on Instagram. They hav sooooo many delicious recipes! And good information
Do pay them a visit on their homepage: https://www.forksoverknives.com

Advertisements

Getting afraid?

The movement towards a (more) plantbased eating is scaring the hell out of those industries that earns money on us who are hooked on these drugs that makes you Fat, Sick and Nearly Dead (which is another eye-opening movie you can watch on Netflix).

Of course they don’t want us to go vegan! They’ll do anything and everything to keep the money-flow in to their pockets! But milk, cheese et cetera is NOT good for your heart! And you don’t get calcium that way either. Your body is unable to process that calcium and benefit from it.

Drugs? Yes! Dairy products, especially cheese since it’s highly concentrated, contains not only these fatty, salty, gooey tastes that we find so delicious and unresistable, but also hormones and something called casomorphines which is highly addictive.

This is not only good, it’s necessary when it comes to babies feeding, whether it’s a human baby or a calf. They have to eat, sleep and prosper, and are weaned in due time. Or is supposed to, but instead we humans jump to cows milk. We are actually feeding from cows! Can it be worse?

And I’m sure of, that you some time or another have been drinking warm milk at night to be able to fall asleep!

Watch these videos about Dairy products: here and here


Apple Compote

Not only for Christmas…

I fancied something different for afternoon tea today, instead of a cake. Not that this treat is difficult to make. Not at all!

You need this for two servings:

2 medium sized apples – preferable those crisp, juicy, a bit tart apples.
Peel them and cut into about half an inch big pieces. (1 to 2 cm) Make some smaller and some a little bigger. Put the pieces in a pan and add water till just above the apple level.

A handfull of dried plums Рwithout stones!
Cut them in small pieces and blend with the apple.

Add a big tablespoon of honey, about a teaspoon of grained cinnamon, a pinch of grained clove (optional), a dash of fresh lemon juice and some zest of orange and lemon.

Cook¬†until the apple pieces are almost done. Taste it to a balance between the sweetness, the tartness and the spices.¬†Then take the pan off¬†the heat and add while stiring, a tablespoon of potato starch blended in half a cup of water (about 1 dl). Very quickly the fruit-mix will thicken and you don’t have to pour all of the starch mix in the pan, if you think it’s thick enough without.

I served myself this wintery treat luke warm with some roasted pumpkin seeds and ice cold coconut cream.

P.S! DON’T use wheat flour in this to thicken it!
Maize starch might do, but with the potato starch you get a clear jello-ish look of¬†the compote. I don’t know what it would¬†look like if you use tapioca as thickener. We usually don’t use that in Sweden.

compote1

(First posted dec 23, 2014)


Quick-lunch

Words & Pics

IMG_6874

A yellow curry-stir-fry with chick-peas, veggies and basmathi-rice
The curry-mix enhanced with turmeric, ginger, cumin, ground fennel seeds, a pinch of black pepper (for the cumin), and some fresh lemon juice.
And some sea-salt.

Weekly Photo Challenge: Dinnertime

View original post


Red Lentil Soup with Chili, Fennel and sweet Cherry Tomatoes

I think this is my overall favorite course. A spicy delicious lentil soup!

Quick and easy to make, tastes really good, makes you satisfied for quite a long time and you can use any kind of vegetables you like – and have at home.

Red lentils are perfect to have handy all the time for a good and nutritious meal. This time I made the soup with fresh fennel and sweet cherry tomatoes.

lentil soup tomato

Here is how it’s done!

  • 3/4 to 1 dl red lentils
  • Red chili paste, 1/2 teaspoon (1 if you want it more hot)
  • some thinly sliced fresh fennel
  • 4-5 ripe cherry tomatoes
  • bouillon
  • Some coconut milk
  • Lemon- or lime juice

Fry slightly the chili paste in some butter
Rinse the lentils and add them
Add boiling water
Add the sliced fennel

Cook until the lentils are really soft – 12-15 minutes. Taste the soup! If not soft enough, let it boil a couple of minutes more.

Add the coconut milk
Add the tomatoes cut in halves
Add lime or lemon juice 

Enjoy! ūüėÄ


A little something in between

I wanted – something!
So I made myself a little snack!

  • 1 rather big carrot
  • 1 small apple
  • Some fresh lemon or lime juice
  • Finely grinded fresh ginger
  • A dash of oil. Organic rapeseed oil has a fine nutty taste, or why not try sesame oil?

Grind the apple and the carrot roughly, blend everything together and add some coconut or almond flakes. Enjoy!

Delicious!

snack


Kidney bean casserole

Hi there!

How about a hot steaming casserole a¬†rainy, windy and pretty cold day? (Summer, uh….!?!?) Here is one of my favorites, and I promise it’s easy to cook. Actually – easier than it is for me to write the recipe… I’m lousy to measure how much of this and how much of that, and then remember afterwards what I used for ingredients. But does that really matter? Experimenting is half the joy of cooking! Isn’t it? Okay! I’ll try to help you a bit on the way. Then you have to use your own mouth. Tasting and seasoning – and eating!

Ingredients!

  • IMG_5303Kidney beans – you maybe call them red beans
  • Plum-, cherry-, or cocktail tomatoes
  • A couple of cloves of garlic
  • One onion
  • Red bell pepper – or why not some green as well!
  • Broccoli – I had some left from yesterday, otherwise I would rather have¬†had fresh spinach leaves instead.
  • Butter, red chili paste or panang paste (my favorite), tomato paste, some fresh lime or lemon juice
  • Salt or some salty spice-mix¬†to taste

 Preparations

IMG_5302You make what the french cuisine call a “Mis en place”!

That is, that you make everything ready for cooking before you cook!
You rinse, measure, chop, cut, slice et cetera, and when you need the ingredient¬†in the cooking – it’s ready to put in the pot!

For this casserole you:

  • IMG_5299chop the cloves of garlic, and the onion.
  • Cut¬†the bell pepper into thin slices.
  • Pour the kidney beans in a colander and rinse them under running¬†water
  • Cut the tomatoes in halves or¬†quarters
  • Rinse and cut the broccoli into smaller pieces – or rinse the spinach leaves

Than the cooking!

  • IMG_5306Melt butter in a frying pan, add chili paste, onion and garlic. Stir and let it fry on medium temperature for about one minute. It should only soften and get a slight golden color
  • Add the tomato paste, stir and let fry for just a short while then add the beans.
  • If you have tomato pur√©, it isn’t a bad idea to add this now, and let it all simmer a couple of minutes.
  • Add bell pepper, tomatoes and broccoli – let simmer for another minute.
  • Season it with salt and lemon juice, and at last add the spinach (if you want that). Spinach should only be warm and kind of soften¬†into the course.

And so – the eating!

IMG_5312

… and

IMG_5317

… ¬†I shouldn’t really have bought these – but… you know! The crispiness!


Chili, tomato & coconut soup

And red lentils of course…

OKAY!
So at last I seem to wake up again from my… whatever…. and started to cook a little more proper again!
And the first course I post here¬†is a RED LENTILSOUP!!!!! Am I crazy or am I crazy? Haven’t I made enough red lentil soups already????

OMG!!!!!!!! ¬†And oh gosh….
But admit they are really tasty and full-filling, and so easy to cook! I think I’ll never get tired of red lentilsoups!

You can take any amount of ingredients as you wish.
1/2 to 1 deciliter unboiled dried red lentils per servings, which you thoroughly rinse under streaming water, while you at the same time let a kettle of water heat up until boiling.

Then you gently fry some butter with chopped garlic, finely sliced onion and some red curry paste, add a squeeze of tomato paste, stir for a while until the butter takes a dark orange color from the tomato paste and the curry paste, then add the lentils and boiling water.

Let this cook until soft, and if necessary add more water.

I always use these cubes of concentrated broth for seasoning, but you can use any kind of all-spice or plain salt as you wish. I’m not too fond of herbs in my soups – well maybe sometimes depending on the soup – but if you like it! Use it!

But! Mostly I add vegetables in my soups! This time I added broccoli, chopped pieces from the stem actually, red bell pepper and small plum tomatoes. At the end I also added some fresh baby spinach and some quinoa I had cooked the day before.

And yes of course! A big dash of creamy coconut milk, and a smaller dash of fresh lemon juice. Taste the soup to be salty, spicy and tangy enough Рand then enjoy!

So a little bit more effort I did put into cooking this soup, after all. ūüėČ

chilitomato

 


Sunset Mulligatawny

MulligatawnyIf it is essential for a mulligatawny soup to be made up with chicken and or chicken broth, this is just a curry soup! In other words – a vegetable Mulligatawny!

In the matter of fact, it’s not just a curry soup but also a soup¬†inspired from the ayurvedic kitchen – Kitcharee. A course based on split mung dal, basmathi rise and those specific spices: ginger, cumin, coriander, turmeric, fennel, fenugreek – and some others things…

I have¬†also been inspired by¬†the soup d’jour’s I’m having monday to friday. A treat I very much enjoy.¬†This soup, however, I have cooked myself and I’ve chosen the Kitcharee style since it’s very healthy.

My oh my Mulligatawny

  • 2/3¬†dl basmathi rice
  • 1/2 dl red lentils
  • 1 teaspoon yellow curry (I cheated here)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 dl¬†finely chopped fresh fennel
  • 1 clove of garlic – finely chopped
  • 1/2 – 1 teaspoon of freshly grained ginger
  • 1/2 – 1 litre Varm vegetable broth –¬†or chicken broth
  • Some creamy coconut milk (optional)

Rinse the rice until the water is all clear; do the same with the lentils in another bowl and watch out for small stones that might hide among the lentils.

Melt some butter and fry gently the spices, take care they won’t burn.

Add the rice and the lentils, stir for a short while and then add the broth¬†– about 1/2 litre at the beginning. While cooking you’ll have to add more until you get the thickness of the soup after your liking. Anything between porridge and bouillon is possible.

The soup has to cook long enough to make the rice and the lentils totally soft – and then at least 5 minutes more. A real kitcharee is cooking for quite a long time.
Mix with a blender until all is puréed, and season it to taste with lemon juice (and coconut milk if you like)

Serve with roasted pumpkin seeds.cropped-mulligatawny1.gif


Hot Aubergine and Tomato delight

aubergine-tomato

This¬†is how it’s done!

  • 1/3 – 1/2 aubergine – thinly¬†sliced
  • 1 big¬†tomato –¬†cut in small dices
  • 1/2 medium sized¬†red sweet¬†pepper –¬†diced
  • 1 – 2 cloves of garlic¬†–¬†finely chopped
  • parsley
  • some butter – not too little
  • ca 1 teaspoon red¬†curry paste – or more if you want it really hot
  • salt
  • lemon- or lime juice

Use a frying pan that has a lid, melt the butter and let the curry paste and the garlic gently fry for a while.

Add the aubergine and turn it around in the spiced butter as good as it gets.

Fry on low temperature for a while until the aubergine is getting soft and gaining golden color.
Add the tomato and sweet pepper, mix thoroughly and then put the lid on.

Let it simmer until the aubergine is all soft and gooey, about five minutes. Stir a couple of times.

Add fresh lemon or lime juice, and season it to taste with some salt.
Serve with mixed green salad and parsley.

Tastes good on toast or slices of bread fried crispy in butter. Or with rise. I love this to fried polenta. And you can also add for example kidney beans.