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 ↓


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)

− 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.

More recipes with tahini:

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


Burmese Chickpea Tofu | and other stories.

To be honest with you, at present I have THREE different drafts for posts in my sidebar all titled something along the lines of Burmese Tofu… I suppose here we finally go!

The first time I ever tried Burmese Tofu was on set. Me and Heidi riding our bicycles around the big lake of Inle in central Myanmar, passing through countryside schools and, as pictured above, fields with tiny yellow flowers as far as the eye could see. Our aim with said rented bicycles was to reach a place that served this particular tofu.

Now what differs Burmese, or Shan, Tofu from its world-renowned cousin, is that it is made with chickpea flour rather than from soybeans. This makes for a creamier yet delicate texture, not too far from silken tofu; and is also a perfect alternative for those not wishing to get on the soy bandwagon.Furthermore, it is ridiculously easy to make!

For more things burmese have a look at: Mingalaba Yangon!All the temples of Bagan (+briefly on budget)| On and around Inle lake. | Mandalay (or ‘temples that sparkle and garage comedy’)



• 4 dl chickpea flour (also goes under the name garbanzo bean or gram flour)
• 8 dl water, divided
• a pinch of salt
• ½ tsp ground turmeric powder

Start by bringing half the amount of water to a boil in a medium sized pot. Meanwhile, combine your flour, salt and turmeric in a seperate bowl and add in the same amount of water as flour. This will look a bit like pancake batter.
Once water is boiling, slowly pour your batter into the pan, whisking as you go along. The mixture should thicken almost instantly, but keep stirring for about 5 minutes before pouring into a prepared parchment paper lined tin.
Let cool down in room temperature, then leave to set in fridge for a couple of hours before cutting.
You can use chickpea tofu just as you would soy tofu; in salads, stir fry’s, scrambled, top of salads… For this I made a mega bowl of rice, mango, avocado, coriander and carrot; topped with this dressing with added peanut butter + ginger, and finally some cubes of burmese tofu that I quickly marinated with some soy sauce and sesame oil.

This post is my last minute-contribution to Månadens Gröna, hosted through February by Annie/Vegokäk with the theme legumes.

Some of my recipes including tofu to try:

Thai Green Curry Stuffed Sweet Potatoes.
Scrambled Tofu.
Khao Soi for the reminiscing Vegan.

Vegan Quesadillas.

dsc_0115I am off to spend the weekend in Edinburgh – only THE (yes, italic, bold AND underlined to get my point across!) UK Vegan Capital, so I am beyond excited for all the food we will be having this weekend. (And to be honest, a little stressed – so many great places, so little time!!!) but before I step on the train I wanted to share with you some weekend grub in shape of Vegan Quesadillas!


→ 1 batch vegan queso, like this from brilliant minimialistbaker (+ for no cashews required!!)
6 soft tortillas
→ ½ can black beans + ½ can chickpeas
→ fresh veg such as avocado, tomato, spinach
→ fresh coriander
→ tomato salsa
→ 1 tsp paprika
→ 1 tsp cummin

reddi7Prepare your “cheese” sauce first. Then chop your veggies + coriander into tiny pieces and combine in a large bowl together with the black beans and chickpeas, then sprinkle in the spices.

On a tortilla, cover a half circle with your bean salad (see photo above) then top with salsa and cheese sauce. Fold to cover. Repeat with the remaining tortillas, then place in a heated dry skillet on medium heat. Let cook for a few minutes on each side, flipping once they have caught a nice golden colour.

Next week is a Pasta themed one on the blog; I will be posting 3 x simple vegan pasta dishes so stay tuned for that! Until then, have a great weekend!

And don’t forget to follow the blog on bloglovin’ as to not miss any posts!

Avocado & Almond Butter Toast.

Yesterday as I was having some almond buttery toast I glanced over at an avocado laying over at the kitchen counter, thinking “… could it BE?” (This is read with Chandler’s voice obvs.)

Turns out YES – it most certainly CAN be! I present you the avo and almond butter
→ 5 out of 5 toasts!
I won’t even bother writing down a recipe, I reckon it is fairly clear; simply toast the bread. Meanwhile slice the avocado. Once toasted, add almond butter and avo on your bread slices. Possibly sprinkle some sea salt on top – aaand Bob’s your uncle! (Perhaps. I’ll be the first to admint, I know nothing of your family tree.) Breakfast of champions.
At the moment we live in a toaster-less household, which certainly is the first time in my life, so I toasted the bread using a frying pan. Works wonders too, you just need to remember to flip it ever so often.

What are you lovelies up to this weekend? Myself I will be serving coffees at the cafe the whole weekend through. And most likely eating plenty of sandwiches like these above.

Månadens Gröna: Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.

Behold the longest darn blog post title of the year!IMG_4843Another month, another vegetarian food challenge! This month it is time for Strawberry to go under the radar for the Swedish veggie cooking challenge; Månadens Gröna. Exciting times!

While making this I took two things into consideration
a) how many cakes I have made lately and
b) how many wraps I have eaten lately.
Now, the first thing I am fairly fed up with but I am still having wraps about each and every day during the summer months. However, I often find myself adding the same old combinations to said wraps and so to spice things up (quite literally) this Strawberry, and avocado, Salsa came into being.
The dimensions of this dish are plentiful. The strawberries with their fresh subacidity, the avocado gives a creaminess, the chilli some heat and the coriander… well, is just being coriander! (Orgasmic, i.e.!) Okay, rant completed – let’s move on to the recipe shall we!
For one batch you will need:

→ circa ½ a litre of strawberries
→ 1 ripe avocado (opt.)
→ fresh coriander, to taste
→ ½ red onion
→ 1 red chilli (make sure to remove the seeds if you want a milder salsa!)
→ juice of lime

1. Rinse and hull the berries.
2. Chop/dice everything finely.
3. Combine in a large bowl and squeeze the juice of one lime over the mixture.
Untitled-1As the strawberries are meant to be the star of the show this month, I wanted the rest of the wrap to be a little more modest. It contains of a thin layer of hummus with caramelized onion, a slice of violife’s dairy free cheese and a salad mix of quinoa, roasted sweet potato and black beans in garlic, cumin and paprika powder. To top it all off, a sprinkle of roasted sunflower kernels.
To participate with your own Strawberry creation or see a fine Pizza Blanco creation, visit Lovisa’s blog (click).

Check out my other salsa recipe:
> Mango + Ginger Salsa.

My staple foods.

Way back in February, Frida made a post on her staple foods and I figured it was such a great concept of a post that I wanted to make one myself. (Thinking slightly of this Banksy)

So these are the groceries that are most likely to end up in my shopping basket.
The fantastic four of vegetables for me are definitely zucchini, avocado, sweet potato and mushrooms. I also tend to by plenty of broccoli (cheap, tasty, full of goods), bananas (favourite fruit) and of course ginger, onion and garlic for cooking.

I also down a pint of hot water with half a squeezed lemon each morning, so I like to stock up on those too.
I am not a big salad fan, but I adore spinach and we always have a big bag ready in the fridge for salads or working undercover in smoothies.

To bunker up on coconut cream and canned plum tomatoes are like the first aid kit for me. Not knowing what to cook? Just throw together a curry with those poor carrots that have been laying at the bottom of the fridge for the past weeks!
Same goes for rice and lentils. I also bulk buy dried chickpeas from the Asian supermarket, and use it to make hummus or blend into flour for nuggets or peazza.
A fresh basil plant often gets to adorn the kitchen window sill during the warmer months. We pinch off the full grown leaves and let the teeny ones keep growing, making sure to water it of course.
Oats are of course a must, as they are part of my daily regime and perfect to use for cookies or flapjacks when the sweet tooth kicks in.

We also get whatever plant based milk is on special, oat or soy most often.

Rice cakes and corn pasta are pretty dope to have around for us with sensitive to wheat bellies.
Soy sauce, coconut oil and vegetable bouillon to lively up the cooking…
… along with red curry paste and peanut butter aka the love of my life.
Finally, I always make sure to have some syrup, tahini and the second love of my life nutritional yeast.

What is a must in your grocery bag? ♥

Shakshuka the vegan way | with Avocado & Tahini.

I have been longing to make this savoury tomato dish for some time now, but I have kept postponing it since I am unsure what could be a good substitute for the poached eggs that normally slow cooks in it. But he other day Flora made a post about avocado and its many uses – and I was a little like EUREKA! Avocado! Shakshuka! Of course! (My literal thought process). I mean, as Hippocrates would say – let avocado be thy eggs… right?
IMG_3075The first time I heard about this dish was when one of my best friends spent a year in Tel Aviv and our correspondence would sometimes include, to me, unfamiliar terms. Along them – Shakshuka. In Israel it is a common breakfast dish, with a side of pitta, but I am not quite there yet – it goes just as well as a light lunch or dinner!

Apart from being a really tasty and comforting meal, it is also inexpensive and filling! Win!
For the base, I followed Green Kitchen Stories Shakshuka on a budget. It serves 2 hungry people or 4 normal servings. It goes:

→ 2 tbsp olive- /coconut oil
→ 1 yellow onion
→ 3 cloves of garlic
→ 1 red capsicum (opt.)
→ 3 tbsp tomato puree
→ 1 tsp paprika
→ ½ tsp cumin
→ ½ tsp chili powder
→ 60 g kale/spinach
→ a handful fresh basil leaves/1 tbsp dried basil
→ 2 x 400 g cans whole plum tomatoes
→ 2-4 avocados (depending on how many people are eating)

1. Chop onion, garlic + capsicum finely. 2. Heat the oil in a skillet on medium heat. Add onion & garlic and fry until softened and golden brown – about 5 min. 3. Add spices + capsicum (if using!) and fry for another couple of minutes. Meanwhile, blend canned tomatoes + spinach/kale to a smooth sauce in a food processor. 4. Pour tomato sauce into the skillet and let cook, covered, for about 15 minutes. 5. Make small pits for the avocado’s to go in, and leave to cook for another 5 minutes, under cover.

Then it is ready to be served! Sprinkle with some fresh basil leaves and this tahini sauce if you please:

→ 3 tbsp tahini
→ 1 tbsp maple syrup
→ juice of ½ lemon
→ 2-4 tbsp hot water, to thin

It is super easy, just stir everything together until smooth, adding hot water as you go.