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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Spruce up your Soup | 3 ways to make soup more filling + fun.

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I find it a bit bland to eat soup “just as it is”. Perhaps this is something derived from how a typical Swedish soup meal would involve a boiled egg for topping, or be followed by pancakes for dessert — in other words, a little something to bulk up the soup.

Sometimes it is nice to just serve it with some fancy bread and hummus on the side, but here are 3 ways I like to spruce up my soup with toppings:

∗ Sautéed Potatoes and Tahini Drizzle
∗ Roasted Seeds/Nuts (like sunflower kernels is an inexpensive and tasty staple!) and Balsamic Vinegar
∗Roasted Chickpeas and Fresh Herbs

… Or why not mix and combine as you feel? Do you have any tips and tricks for making a soup more fun?

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Some more soup ideas where this philosophy is practised:

Khao Soi with Crispy Noodles.
Vegan Friendly Phở.
Potato and Leek soup.


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Sweet Potato & Roasted Chickpea Buddha Bowl | with Tahini Dressing.

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I sort of “came out of the veggie closet” the other day at work, all that consumption of hummus and soy cappuccinos must have given me off. The overall reaction was the common sort of why’s and you are crazy’s and the big Q of carnivores “but what do you eat then?”

I felt a bit like well… what do I NOT eat? You know, apart from limbs from other beings etc…

And then I go home to make something as stereotypical as a bowl of veggies. But oh darn, I don’t mind being a stereotype if it tastes this good!
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I follow Minimalistbaker’s recipe as a starting point, but use the following:

→ 2 large sweet potatoes
→ 1 bundle broccoli
→ 1 red onion
→ 2 large handfuls baby spinach
→ 2 tbsp coconut oil
→ 1 can of chickpeas
→ cummin
→ garlic powder
→ paprika
→ chili powder
→ ½ dl tahini
→ 1 tbsp syrup
→ ½ lemon, juiced
→ 2-4 tbsp hot water to thin
→ salt + pepper

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1. Start oven at 200°C.
2. Cut sweet potatoes in halves and bake for about 10 minutes using coconut oil.
3. After 10 minutes, flip the potatoes over and add the red onion cut in wedges and the broccoli. Bake for another 10-15 minutes.
4. While veggies are roasting, toss the chickpeas with seasonings and add to a large heated skillet with 1 tbsp oil. Stir frequently until they have browned, about 10 minutes on medium heat will do the trick.
5. Mix together tahini, syrup and lemon juice. Add hot water until you have reached desired consistency.
6. Slice the potatoes in bite size pieces, divide the veg in serving bowls, sprinkle with roasted chickpeas and drizzle over tahini dressing. Enjoy!

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.
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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.
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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!
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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.
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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.
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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.
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Soy sauce, coconut oil and vegetable bouillon to lively up the cooking…
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… along with red curry paste and peanut butter aka the love of my life.
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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!
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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.
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COOKIES/TAHINI.

One of my favourite blogs is this of Hanna Göransson. It was a real life-saver last year as I went off gluten for a few months after a visit to my homeopath. Hanna creates tonnes of inspiring gluten-free recipes, amongst them these cookies that uses Tahini as a base. For a period last year I made them a LOT. Check out her blog, it is in Swedish but there is a translate-button at the top menu!
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To make sesame cookies you’ll need: 
→ 1 dl tahini, at room temp.
→ 1/4 dl coconut oil, at room temp.
→ 1 tbsp sesame- or coconut flour
→ 2 tbsp coconut sugar
→ ½ tsp bicarb soda
→ ½ tsp baking soda
→ 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
→ a pinch of salt
→ ½ dl chocolate chips
→ ½ dl raisins
→  sesame seeds for garnish

1. Start the oven at 175°C. 2. Make the chia egg. 3. Mix the tahini + coconut oil together using a (stick)/blender. 4. Add chia egg + sugar and mix some more. 5. Add the rest of the ingredients, apart from the chocolate chips + raisins that you add as a last ingredient without using a mixer. Let the dough sit for a while if it is far too sticky to handle. 6. Shape into 8 cookies and garnish with some sesame seeds. 7. Bake for 6-8 minutes, and let cool completely before serving.

Ps: I have made these both using buckwheat flour and regular brown sugar – and that turns out just fine too.
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