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.
DSC_0429
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 ↓
DSC_0407

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.
DSC_0413
I also threw some left over chickpeas in there; excellent chance of a fridge cleanse!
DSC_0417
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

Advertisements

Pasta Week: Quick & Luxurious Saffron Pasta.

… And so to round off this week where the blog has been aligned in the sign of the pasta – here is the 3rd and final recipe of a ridiculously easy saffron one. It is pretty much concocted by the time the pasta has cooked, yet feels very luxurious due to the dashing saffron!

“Normally” this one would go with sea food, instead one can use produce that turns into a similar consisceny of sorts- such as cauliflower or artichokes. But you could also add in some cherry tomatoes, or mushrooms… Do a little fridge cleanse and see what you find!

dsc_0152

VEGAN SAFFRON PASTA

→ 0,5 g saffron
→ 1 onion
→ 2-3 cloves garlic
→ 250 ml oat cream
→ vegetables of choice – I used cauliflower, artichokes and tomato
→ juice of ½ lemon

Chop onion and garlic roughly. Fry on medium heat until golden brown and tender. Add in your vegetables of choice, followed by the cream. Leave to simmer while your pasta finishes cooking. Then combine all, top with vegan parmesan and chilli flakes.
dsc_0145


There we have it, some more things pasta to add into the category! Do you have any favourite pasta recipes to share, please leave a link in the comments below! ❤

For more pasta inspiration have a peek at:

Creamy Dreamy Avopasta.
Cauliflower Mac n’ Yeast
Red Curry Lentil Lasagna | with Tahini Dressing.

And don’t forget to remember to follow the blog via bloglovin’!

Cauliflower Tacos | with Mango + Ginger Salsa.

PSA – cancel all your plans for this evening. Something way more important has just come up. You need to go home and make Cauliflower Tacos. ASAP!

Take it from the girl who has made this very same dish no more than three times the past week – you are in for a treat! (It is okay, you can thank me later.)

This post also marks the comeback of my infamous Mango + Ginger salsa on the blog!
dsc_0140Cauliflower might not be a common causer of excitement, but this cabbage flower reaches other dimensions once it has been roasted in the oven. The taste really develops after a mere half hour in the oven, giving it an almost buttery flavour (which is probably why it also works so well in say a mac and yeast.)
dsc_0144

CAULIFLOWER TACOS WITH MANGO + GINGER SALSA.

→ 1 cauliflower head, broken into florets
→ 1 can chickpeas, rinsed and drained
→ 6 tortilla wraps of choice
→ 3 tbsp olive oil
→ 1 tsp paprika
→ 1 tsp chilli
→ ½ tsp cumin
→ salt + pepper to taste

→ 1 mango, diced
→ 5 cm fresh ginger
→ 1/2 red onion
→ 3 tbsp fresh coriander
→ juice of ½ lime (or lemon)
→ 3-4 tbsp olive oil
→ a pinch of salt
→ chili, or sriracha, to taste (opt.)

Set oven on 220°C. Toss your cauliflower florets and chickpeas in olive oil and spices, evenly distributing the mixture. Roast in oven for approx. 25-30 minutes, tossing them half way through.

While your cauliflower is roasting, prepare the salsa by dicing the mango and chopping all other ingredients finely. Add in a pinch of salt, olive oil and lime juice, stir to combine.


dsc_0150This is my contribution to January’s Månadens Gröna themed inexpensive meals for the everyday. I know Mango might not spring to mind when you think of the word budget, but hear me out. Here are some ways to make this dish a lot less expensive:

◊ Bulk buying frozen produce.
Not only is it less expensive, but in this particular case will probs save you a bit of prep time. Both cauliflower and mango normally comes ready diced.

◊ Focus on a few ingredients.
and thus skipping the “ordinary” taco fillings; sour cream, tomato, cucumber, cheese, sweet corn, mince substitutes, salsa, etc. It turns into a fairly long list when all added up! Rather let a few powerful ingredients shine through.

◊ Skip the pre-made spice mixes.
These can easily be made at home for a fraction of the price.

In total I spent around 4 pounds for 4 portions worth of cauliflower tacos, however that excludes the spices added + olive oil used, although I count them as staples and doubt the amount used would be higher than a few pennies. Further things to keep into consideration for keeping a tighter food budget ↓

◊ Bulk buy on spices (at your local asian supermarket.)
This one goes hand in hand with the previous one but deserves a bulletpoint of its own. This will save you loads of money compared to buying the small ones found in your local supermarket – AND you will be able to liven up any dull meal. Some I tend to always have at hand are cumin,  paprika, cayenne, turmeric, cinnamon, cardamom and garlic powder. Of course not to underestimate the power of good ol’salt and pepper!

◊ Recipes are merely a reference.
Recipes are by no means a holy script just because it is written down. Is some ingredient missing or out of season/budget? Swap it for something else! Just make sure to taste as you go along. Your imagination is the only limit here.

◊  Check kilo prices.
It might sound obvious but can easily be forgotten. Just do a quick scan whilst in the supermarket to see what will give you the most of your moneys worth.

dsc_0132


Some further inspiration for inexpensive vegan grub:

Shakshuka the vegan way.
Carrot + Tarragon soup | Cheap vegan meals.
Creamy Dreamy Avopasta.

Månadens Gröna: Cauliflower Mac n’ Yeast

dsc_0150I am finally back on track with participating in Månadens Gröna after sitting the last two ones out; which is a shame because it sure is a lot of fun to experiment and ~think outside the box~ around the chosen. For November CABBAGE is on the menu which is a reasonably large family of vegetables.
dsc_0138
Myself, I chose to go with cauliflower to create a creamy sauce for a mac and cheese. (Or in this case, more like mac n’ yeast!) I have done a similar vegan mac before, but this time I changed things up a little – with great results! As it turns out, blended with oat cream and nutritional yeast Cauliflower makes a B-E-A-UT-I-FUL thick & creamy sauce. Furthermore, it contains no cashew nuts which is a bonus because it is not very likely you will find a pack just laying around your kitchen.

You can either eat it straight over your hot pasta, or bake it in the oven sprinkled with some breadcrumbs. Great autumny comfort food or just for those trying to trick their wee ones into eating more veg.
dsc_0122

CAULIFLOWER MAC N’ YEAST

→ pasta of choice
→ 1 cauliflower head
→ 2 carrots
→ 1 pack oatly  ~~ à 250ml
→ 1 dl nutritional yeast
→ 1 brown onion
→ 2-3 garlic cloves
→ salt, pepper
→ nutmeg (opt.)
→ paprika powder (opt.) 
→ turmeric (opt.) 
→ dijon mustard (opt.)

1. Cook pasta according to package instructions
2. Chop carrots + cauliflower into smaller pieces; boil until tender (10-15 minutes)
3. Fry onions + garlic in saucepan until soft and golden brown
4. Add vegetables, spices and oat cream in food processor and mix well to combine.
5. Adjust seasonings to taste.
→ Eat your cheese sauce poured over pasta, alternatively add pasta into oven proof dish, pour sauce over sprinkle with bread crumbs and cook for ~30 minutes at 200°C.
dsc_0184dsc_0167


For more cauliflowery things, check out:

Cauliflower Sushi
Hot Cauliflower Buffalo Wings | with Vegan Tzatziki.

Hot Cauliflower Buffalo Wings | with Vegan Tzatziki.

IMG_3922The other day I was sat day dreaming of Cauliflower Buffalo Wings (you know, as any normal 22 year old…), a recipe that has been frequenting the internet for quite some time now, and it was as if the Food Gods answered my prayers when literally moments later my fav foodstagrammer Julia (@plantpoweredpantry) posts said recipe.

Is this what they call faith? Probably, yes.

So that is what I did on my day off – Cauliflower Buffalo Wings, along with a veganized Tzatziki!  IMG_3910
You’ll need:

→ 1 whole cauliflower
→ 1 dl flour (I used a GF mix)
→ 1 dl water
→ ½ tsp garlic powder
→ ½ tsp paprika
→ ½ tsp cumin
→ salt + pepper
→ 1 dl hot sauce
→ 1 tbsp oil
→ 1 tbsp syrup

Downloads171. Start oven at 200°.
2. Divide the cauliflower into smaller florets.
3. Mix the flour with the spices, then add water to form a paste.
4. Dip the cauliflower into the paste, making sure to cover them nicely.
5. Bake for about 10 minutes, flipping them over once. Meanwhile, make the hot glaze using the hot sauce, oil and syrup.
6. Brush the cauliflower with the hot glaze, and if you fancy, sprinkle with some breadcrumbs for extra crunchiness. Bake for another 25-30 minutes.
IMG_3919
Basil Tzatziki:

→ 2,5 dl dairy free natural yoghurt
→ ½ a cucumber
→ 2-3 cloves of garlic
→ salt, pepper
→ 6 fresh basil leaves
→ a splash of olive oil
→ lemon juice + lemon zest

IMG_3905
Ps. Julia recently started a Facebook page – I advise you all to check it out.