Darn Fine Fast Food: Sesame Noodle Bowl for the Lazy Vegan.

DSC_0398You know when you are back from work a bit late and you haven’t really planned anything for dinner? You then start to pick out ingredients from the seemingly empty cupboards at random. You start adding the stuff together, praying that it will be somewhat tasty although at this stage you do not really care for taste – you just want calories. And then, by some miracle, the dish you have created turns out to be a really tasty one. You are not sure whether it tastes this great merely because you are at this point of starvation, or because there might be a slight chance that you are somewhat of a genius.

Well, there is only one way to find out. This dish here, let us call it a Sesame Noodle Bowl – seeing as that seems to be a word of trend in the culinary world as of now -, is the result of this scenario described above.

I have since had it again and again… The verdict stands as clear as that first hangry Monday evening: This here is some darn fine fast food! And here is how it is done ↓
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SESAME NOODLE BOWL

Tahini Dressing
− 1 heaped tbsp tahini
− 1 tbsp soy sauce (or tahini for GF)
− 1 tbsp nutritional yeast
− 2 tsp apple cider vinegar
− 1 tsp lemon juice
− 1-2 tsp sweetener, like agave or maple syrup
− 1 tsp sesame seeds (opt)
ADJUST TO TASTE

− 1 portion rice noodles
− 1-2 nori sheets
− veggies of choice: I used carrot, avocado, tomato and cucumber.

Start by putting on the kettle.
Meanwhile, stir together the ingredients to the dressing in a mug or such.
Once water has boiled, soak noodles according to package instructions (and use the same bowl as you’ll later eat from – saves dishes!).
Spare a little of the hot water, a table spoon or so, and add to the dressing to dilute. While waiting for the noodles, slice and peel and chop your vegetables of choosing.
Once noodles are done, toss with dressing. Add your veggies on top and dinner is served! Sprinkle with some more sesame seeds and/or fresh coriander if you will.
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More recipes with tahini:

Shakshuka the vegan way
Creamy ZUCCHINI Dip.
Red Curry Lentil Lasagna

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New Potato Picnic Wraps | with Cauliflower Rice & Cashews.

Potato. My one true eniment love in this life. It also so just happens to be the theme of this month’s Månadens Gröna, hosted by initiator Annie from Vegokäk, or New Potatoes to be specific.

So here is my, falling-right-on-the-deadline-last-minute-contribution.
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I have been swamped with going back to full days of work along with plentiful of paintwork done of both in- and exteriors of the summer cottage. (It is me, Stephen Fry reading Harry Potter into my ears and circa one thousand mosquitos hanging out down there in the late pm.)

All in all, I haven’t really felt like I had much time to make a dish this month, but then realised I kinda already had – in shape of my lunch wraps filled with potato and a magnificent nutritional yeast dressing. So here it goes ↓
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POTATO PICNIC WRAPS with Cauliflower Rice & Cashews

→ 500 g new potatoes
→ a couple of cauliflower florets
→ fresh mint & parsley
→ wraps
→ cashew nuts

Nutritional yeast dressing:
→ ½ dl apple cider vinegar
→ ½ dl olive oil
→ ½ dl water
→ 3-4 cloves of garlic
→ 3-4 tbsp nutritional yeast
→ salt to taste

Start by washing the potatoes, if needed, before bringing them to a boil. While potatoes are boiling, shred the cauliflower and leave aside in heat proof bowl. In a mixer, combine ingredients for salad dressing until smooth. Finely chop your fresh herbs.
Once potatoes are cooked, pour its boiling water over the shredded cauliflower. Let sit for circa 1-1½ minute before combining with salad dressing, herbs and potatoes cut into chunks.
Serve in wraps, sprikling a generous amount of cashew nuts on top for extra crunch.
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I also threw some left over chickpeas in there; excellent chance of a fridge cleanse!
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Best picnic tip must be: wraps and a large salad. All you need to bring in terms of cutlery is a bowl and a spoon for serving. No washing up needed! (Well, hardly any…)

More potato recipes:

Oh My Sweet Potato Risotto.
Pizza con Patate.
− ÌSpiced Potato & Leek Soup

Summer Strawberry Cake with Rhubarb, Lemon Curd & Almond Paste.

DSC_0403I swear it was only last weekend that myself and the eldest niece were looking at the teensy baby barbs out in the garden. Already at that stage astonished over how much they’d grown considering what a lack of summer weather the past weeks has involved. Now they have grown into a fullblown army of Rhubarb.
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To restore order in the vegetable plot I plucked some of them yesterday to use in a cake. Here is what went down (like, quite literally, along with a strong cuppa pitch black coffee) ↓


SPONGE CAKE AQUA FABA BASE

(Recipe courtesy Kakboken utan Ägg & Mjölk)

100 grams soft margarine
2½ dl sugar
1 dl aqua faba
1 dl corn starch
1½ dl plain yoghurt
3½ dl flour
2 tsp baking powder
1 tsp vanilla sugar

1. Set oven to 175°C. Prepare a dish (circa 20 cm diameter) with butter and bread crumbs/semolina. 2. With an electric mixer, whisk margarine, sugar, aqua faba and corn starch together until fluffy consistency. 3. In a separate bowl, combine flour, baking powder and vanilla sugar. 4. Place dry ingredients along with plain yoghurt into the aqua faba-butter mixture, folding it into a unison batter using a spatula. Be careful not to over work the mixture. 5. Bake for 40-50 minutes. Once a dipstick comes out clean from the middle, the cake is done. Leave to cool completely in its dish on oven rack.


MARZIPAN AND CREAM “CHEESE”

almond paste
vegan cream cheese, like tofutti original

Use a couple of tablespoons each. Grate almond paste before combining with cream cheese.DSC_0397


VEGAN LEMON CURD

(Recipe courtesy of MinimalistBaker)

1 can (~414 grams) coconut cream
2 tbsp lemon zest
1 dl lemon juice
2 tbsp arrowroot powder (I opted for corn starch)
1-2 tbsp maple syrup

Place lemon zest and coconut cream in a small saucepan. Combine lemon juice and corn starch separately until no lumps remain, then add to saucepan. Add maple syrup, one tablespoon at a time. Bring mixture to a low bubble (not boil!!) whisking often. Once mixture starts to thicken, keep on medium to low heat until a visible ribbon appears when pulling a spoon along the top. Adjust sweetness/acidity ratio by adding more maple syrup respectively lemon juice until appealing the likes of your taste buds.
Let set for 15 minutes, before transferring to a clean jar. Cover with plastic wrap (making sure the plastic touches the curd) or else a film may appear. Refridgerate for at least 5-6 hours.


RHUBARB COMPOTE

400 grams rhubarb
½ dl sugar
½ dl water
1 vanilla pod
(1,5 tbsp potato starch + 2 tbsp water)

Rinse and stem rhubarb, then cut into inch long pieces. Add to small saucepan along with sugar, water and seeds from vanilla pod. Let simmer for 10 minutes until rhubarb has softened. If you want a thicker compote, add the potato starch mixture. Let cool in fridge before adding to cake.


DSC_0392After assembling all, or some, of the pieces – cover with whipped dairy free cream and fresh strawberries. Voila!

What are your favourite cake fillings?

There is likely to be left over lemon curd, may I suggest you use it for:
Strawberry & White Chocolate Muffins with Lemon Curd.

Spaghetti Lentilgnese.

DSC_0343I was never a big fan of spaghetti bolognese even before turning to the veg side, and I suppose that is a reason why I have been in no rush attempting to replicate the dish either.

Well, now I have and happily so. It is such a great comfort food, as well as being both inexpensive and easy to make. Win, win, win!

There are two rules of this dish:
1. garlic buds don’t like to be lonely
and
2. be generous with the amount of curry paste added… (Go curry paste or go home!)
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SPAGHETTI LENTILGNESE.

→ 2,5 dl red lentils
→ 1 can (à 400 g) crushed tomatoes
→ onion, at least 1 but why not go for 2
→ garlic, lots of
→ 1 tbsp red curry paste
→ 2,5 dl veg bouillon
→ 2,5 dl oat cream or other plant based cream suitable for cooking
→ salt + pepper, to taste
→ 2 bay leaves
→ 2 shredded carrots (opt.)

For serving: vegan parmesan, fresh basil

Start by sauting the onion(s) until softened, 7-8 minutes. Add in garlic, curry paste and lentils – stir to combine. Add in remaining ingredients and bring to a light simmer. Leave for circa 20 minutes until lentils are cooked. Possibly add some more water if needed as you go along.

Serve with pasta, sprinkling some vegan parmesan and fresh basil on top.
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More pasta suggestions:

Simple Pea + Mint Pasta Sauce.
Mushroom Pasta Veganara.
Cauliflower Mac n’ Yeast

Creamy Asparagus Quiche.

DSC_0374Literally stumbling over the finish line, here comes a last minute-contribution for Månadens Gröna — this month hosted by Tina (←who has created a jaw-droppingly fantastic looking starter with asparagus and cured carrots!).

The theme of May is Asparagus and so I have cooked (yet another) tofu quiche!
Here is how ↓
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CREAMY ASPARAGUS QUICHE

→ a bundle of asparagus, ends trimmed
→ 1 block tofu
→ 3 tbsp nutritional yeast
→ ½ leek (or opt for regular)
→ 2-3 cloves of garlic
→ ½ lemon, juice of
→ ½ dl soy milk, or similar
→ salt + pepper, to taste
→ a handful fresh herbs (opt.) — think parsley, basil, coriander
→ spices of your liking; I used nutmeg, lemon pepper, garlic- & leek powder, cayenne

For the pie crust I used a ready bought puff pastry (check that it is SFV) but you could always make a regular pie crust or try this chickpea one instead.

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HOW TO

(0). Start by draining the tofu. Wrap it in a kitchen towel and let sit under a heavy weight for at least 30 minutes. A good idea is to prepare the night before.
1. Set oven to 200°C.
Press pie crust out in a heat proof dish. Prick the bottom a few times using a fork. Pre-bake for circa 5-10 minutes.
2. Saute the leek while combining spices, nutritional yeast, garlic & herbs in the food processor. Mix until meal like consistency, then add tofu.
Blend until creamy, if the mixture needs some help — add in soy milk or similar little by little. Once leeks are softened, add into food processor.
3. Lower oven temperature to 175°C. Pour your tofu batter into the pie crust, then decorate with your asparagus on top in an alternating pattern.
Bake for circa 35 minutes. Let cool for at least 15 before attempting to slice.

Bon appetit!
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So this month marks the one year anniversary of this vegetarian cooking challenge. For this occasion, here is 3×3 of what I have created during this time (in a somewhat chronological order)

Rhubarb Mojitos | with Ginger Beer.
Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.
Tomato Quiche | with Red Pesto.

Blackberry Pizza Bianco | with Basil & a brilliant vegan cheese mix.
Cauliflower Mac n’ Yeast
Cauliflower Tacos | with Mango + Ginger Salsa.

Apple & Ginger Compote and Vegan Gingerbread Nutella.
Carrot, Ginger & Miso Dressing | with Summer rolls.
Roasted Parsnip & Pear soup.


 

3 x Grilled (Cheese) Sandwiches.

DSC_0349Perhaps the epidemic Skam-fever has finally gotten to me too — I mean, I have been having merely sandwiches for lunch the week past. That is like the number one symptom of norwegianness.

Jokes aside, the sandwich toaster sure has kept warm lately and here are some of the fillings I have been experimenting with. (Mainly through the art of good old fashioned fridge cleansing)


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GRILLED CHEESE NACHO SANDWICH

Perhaps I was a stoner in another life, or a mere genius? The crunchy nachos and melted cheese makes this feel kind of like having a nacho platter inside your sandwich. If that does not sound appealing you need to have a serious think about your priorities in life.

• 2 slices bread of your choosing
• vegan cheese
• nachos
• dairy free butter
• red tapenade
• tomato, jalapeños (opt.)


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GRILLED MANGO, T*RKEY & CHEESE SANDWICH

This, in its regular untoasted shape, is one of my best grab-and-go lunches from Grampian Health Store in Aberdeen, mainly because I never buy meat substitutes and it is nice to have the sweet chutney in combo with the smokey t*rkey. Evidentally, it also works in grilled form. Omnivore approved even.

• 2 slices bread of your choosing
• vegan cheese
• 1-2 slices vegan smokey t*rkey or similar
• 1 tbsp mango chutney


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GRILLED BANH MI BAGUETTE

With the left overs of having banh mi the night before, I assembled the whole repetoire in the grill. Needless to say it was a good move, the combination of flavours in banh mi is such a bullet proof one anyway.

• 1 mini baguette, sliced in two
• marinated tofu
• fresh coriander
• pickled vegetables*
• sriracha mayo (or mix sriracha into mayonnaise to taste)

* grate veggies like carrot, cucumber, radish, red onions – place in glass jar, cover with 1-2-3 mixture of 1 part vinegar, 2 parts sugar, 3 parts water that you have brought to a light simmer to let the sugar dissolve. Cover jar and let sit for at least a couple of hours.


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The Foolproof (& Easiest) Way to Bake Sweet Potatoes.

IMG_6362The Internet is full of tips and tricks on how to bake sweet tatties.

It is all oil massages, foil wraps and all other things really referring to spa treatments…

Well ain’t nobody got time for that, I say. Especially not when there is an even easier way to go about it.

HOW TO BAKE YOUR SWEET POTATOES TO PERFECTION IN 3 SIMPLE STEPS:

(Every. darn. time.)

  1. Set oven to 200°C. Place an oven rack in the middle (this will enable the heat to circulate the entire potato) and a heatproof paper on the bottom of the oven (this to avoid having to scrub it clean after dinner!)
  2. Wash and pat your potatoes dry with a kitchen towel. Using a plain kitchen fork, stab the potato a few times around, piercing the skin with little holes. This will help the skin to separate later on.
  3. Place on oven rack and bake for 60 minutes. Once the hour is up, leave the potatoes in the oven as it cools.

And there you have it! Idiot-proof results every time! Now top it with your filling of choice, some suggestions:

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Coronation Chickpeas.

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Thai Green Curry.

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Sunflower T*na with vegan mayo.

And why not have a look at this peculiar combination I used in my breakfast tattie the other week:
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Yes, that is indeed chocolate! Full description is on my instagram – which I suggest you follow if you enjoy sporadic photos of flyffy dogs and food @peasandunderstanding


Do you have any favoured filling for your baked tatties?