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Sauteed red beetroot greens

If you ever buy fresh beetroot and throw away the stalks and the green part of it, do it no more! There is an easy way to prepare this part of the beetroot as a side dish.

Chop some garlic, wash and cut the stalks. In a pan, ad some olive oil and the garlic. Add the beetroot stalks and greens and sautee for about 5 minutes, until softened but still kind of crispy. Sprinkle a bit of salt and pepper, or some herbs if you wish. Serve warm. DSCN0495.JPG

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Raw vegan zuchini noodles with walnut lemony sauce

Most online recipes I found for zucchini noodles tell you to use a spiralizer. I don’t have one, so I simply cut the peeled zucchini in as thin long pieces as I could. Set them aside in a bowl of water with a bit of lemon juice.

Make the sauce: blend the juice of one half juice, half  cup olive oil, half cup walnuts, a dash of salt, some pepper or cayenne and some fresh parsley leaves if you wish.

Just before serving, place the zucchini noodles in a pan with a dash of oil, and lightly stir fry them for only one  minute or less, not more, you only want to soften them a bit and warm them up, not cook them. Strain the juice, and serve them (with as little liquid as possible) with the sauce on top. You can also serve them cold and raw, without any warming up.

 

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Spicy red cabbage salad with ginger yogurt dressing

Ingredients:
Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
makes 1 portionDSCN0386 (3).JPG
Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.
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vegan orange-ginger-rum cake

Another successful experiment: vegan, and filled with fiber and flavor! Can’t go wrong with this cake, it’s more than healthy, really easy to make, moist, light,dscn0232 and it’s absolutely delicious!

Preparation time: 10 min

Baking time: about 40 min

Level of difficulty: easy

Ingredients:

whole wheat self rising flour (about 4 cups)

oat flakes (one cup)

one cup or less brown sugar

flax seeds (half cup or less)

grated ginger

grated orange and lemon peel

fresh squeezed orange or mandarine juice and lemon juice (one full cup or more)

cinnamon

unrefined olive oil

one spoon of rum

one cup oat milk optional

Mix all the dry ingredients. Add the juice and the olive oil, and mix well. The dough should be kind of liquid, not quite as liquid as to be poured out of the bowl, but not as consistent as to form a big lump. If it’s too hard, then add as much oat milk as needed to make it more runny, add the rum and mix again. Pour it into a greased pan and bake for about 40 min, medium temperature (170 Celsius, preheated oven), or until golden brown on top and until the inside is fully baked, doesn’t stick to a wooden stick when inserted.

Let it cool down before you cut it, otherwise it will be sticky.

Since it’s vegan, you can’t have it with a glass of milk!

Enjoy!

 

 

 

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Eggplant, cabbage and red beet casserole on oats and rye crust

I needed to cook something quick with whatever I had at home, not a lot of things. I found eggplants, red beet, a small cabbage and a few other bits and pieces….such as half of a red pepper, a few mushrooms, one tomato and some grated cheese  Baked red beet in a pie or casserole, with cabbage…and eggplant? Who’s ever heard of that? Would it taste OK? Well, it resulted in an  unusual hearty and healthy low calorie vegetarian dish, quite delicious. I knew we needed something a bit more consistent for lunch than cabbage and beet…but  I didn’t want to stuff myself with bread, so the crunchy thin pie crust was a great solution. It will still give you the filling ‘bread’ feeling without all the calories. Easy to prepare, about half hour cooking time all together. Enjoy!

Ingredients for the crust:

oats and rye flour

olive oil

sea salt

Ingredients for the casserole:

one medium size fresh red beet chopped small

one tomato chopped small

one small cabbage finely sliced

fresh parsley or cilantro

grated cheese

one large or 2 small eggplants sliced

one small or medium onion chopped

a few garlic cloves finely chopped

one small red pepper chopped

a few mushrooms sliced (optional)

olive oil

pepper

sea salt

cayenne pepper – optional

Instructions:

  1. You can mix the pie crust directly in the pan. Pour in 2 cups of oats flour and two cups of rye flour (you can use more of one than the other, your choice) and a cup of olive oil over it. Mix it gently with a wooden spoon. It needs to become crumbly almost sticky, not too oily. If this is what you see, then add half cup warm water or milk and knead with your hands. If it’s too crumbly, not consistent enough, ad more oil. When you’ve kneaded the dough into a consistent soft ball, press it into the pan with your hands to create a pie crust that covers the whole pan. If at this point you see that there isn’t enough dough to cover the whole pan properly, you can ad more flour and oil and water.
  2. Place the dough in the oven, medium heat, and in the meantime start preparing the rest of the ingredients. Put the onion in a pan with some olive oil and pepper and sizzle. Add all the vegetables (tomato, pepper, cabbage, red beet, mushrooms, garlic – finely chopped) and cook until everything becomes soft, but not too soft. Season, and ad on top of the pie crust, which should by now be baked half way.
  3. On top of all this, add a layer of sliced eggplant.
  4. Place everything back into the oven and bake for about 20 min, until the eggplant is cooked, slightly brown.
  5. Turn off the oven. Add grated cheese on top and place it back in the oven for a few minutes, just enough for the cheese to melt.
  6. Cut into slices, scoop carefully on the plate (the mix comes apart easily) and serve with some fresh parsley on top, or plain yogurt sprinkled over – optionally.

 

 

 

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rice cookies

Very easy to make.

Mix rice flour (brown rice or white rice or a mix, whichever you prefer) with butter, until you get a thick consistency, but not too sticky. Add a bit of milk and knead a little more until you can shape it into a ball.Place on lightly greased pan.

You can use coconut oil instead of butter, for a healthier version.

Dip your fingers in flour and shape the cookies into a little ball then press them flat. Or feel free to use a cookie cutter.

Bake for about 20 min or until golden brown.

You can add some honey for a sweater taste.

For adults you can add sugar, cinnamon, walnuts, almond meal, flax seeds, sesame seeds, vanilla flavor, coconut, chocolate chips…etc.

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