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!

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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.
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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’!

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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.
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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!
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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.
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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.

Mango + Ginger Salsa | with Chili & Coriander

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Ever since Veganuary when we had these sweet potato and bean-burgers with the most divine mango and ginger sauce, I have searched the internet high and wide for something similar. To my taste buds great despair, I have not found anything. So I decided to take matters into my own hands, reading recipes for regular tomato salsa.

The result is this salsa with sweet mango and stingy ginger – a great side for the upcoming barbecue season. There is also red onion, coriander and chili as side-kicks. Mixing the ingredients together I think my nostrils were ready to propose to me, all these wonderful scents combined together – m-m-mmh!!!
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You’ll need:
→ 1 mango (~200 grams)
→ 5 cm fresh ginger
→ ½ red onion
→ chili, to taste
→ coriander, to taste
→ juice of half a lemon
→ 3-4 tbsp olive oil
→ a pinch of salt

Chop everything in teeny pieces and combine!

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I am serving mine as a burger topping (of course), but that will be a post for another day! x