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Potato salad

Tools: Pot, knife

Ingredients: 1 normal potato

1 sweet potato

1/2 avocado

1 large tomato

5 champignons

2 handfuls of spinach

fresh basil, as much as you like

1 tbs tamari or coconut aminos

1 pinch of black pepper

 

Rinse the vegetables in water. Cut the sweetpotato in half and boil together with the normal potatoes for ca 20 min.

Slice the mushrooms, tomatoes and avocado. Fry the mushrooms in tamari on medium heat for 5 minutes or until soft. 

When the potatoes are done, slice them in cubes and mix in. bowl together with the rest of the ingredients. Finish off with black pepper and basil.   

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Tools: Pot, baking tray, knife

 

Ingredients: 1/2 yellow onion

1 tbs olive oil

390g crushed tomatoes (one can)

100g pumpkin of choice or carrots

2 cloves of garlic

1/2 dl oats cream or coconut cream

sald and pepper, season after taste

1 handful of basil

3 tbs pumpkin seeds

Start with preheating the oven to 200 degrees celsius. Put the pumpkin on a baking tray in the middle of the oven for 15 minutes. 

Finely chop the onion and garlic, put in a pan in olive oil and fry on medium heat until golden, careful not to burn.

Add the onion, pumpkin and the rest of the ingredients in a pot and let simmer for ca 10-15 minutes. 

Add roasted pumpkinseeds as a topping. Enjoy!

Tomato and

 

pumpkin soup

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Vegan summer rolls

Tools: Pot, knife, wide and deep plate, cutting board, small bowl.

Ingredients: 3 rice papers

1 portion rice noodles

100g red bell pepper

100g firm tofu

5 cm spring onion

1 tbs tamari

Chilli flakes

Sesame seeds

Ingredients sauce: 1 tbs tamari

1 tbs miso

1 tbs hoisin sauce

1 tbs crushed peanuts

 

Chop the tofu in thin slices, put in a bowl with tamari and let it marinate. Boil the noodles after the directions of that specific noodle brand. Rinse in water and put aside. Chop the vegetables in thin slices. Take the wide and deep plate and fill it with hot water, and soak one rice paper at the time until soft. Place the rice paper on the cutting board and fill it with the noodles, tofu and vegetables. Fold in the ends and make rolls. Garnish with chili flakes and sesame seeds. 

Take the small bowl and mix the ingredients for the sauce. Serve and enjoy. 

This recipe is easy to store in the fridge and bring with you for a picknick or to work/school.

More recipes coming soon...