Lentils. One of my favorie vegan protein sources. Ever since I found a recipe on an indian lentil stew this summer I've loved them. But this time I wanted to make it a bit different. I wanted to create my own recipe just to get away from long instructions and ingredient that might would be missing. And well. It turned out great. The pic didn't turn out as well as the meal tho... Anyways, here's the recipe.

Green spinach & broccoli lentil stew

Ingredients

  • 200g (about 300ml) red lentls
  • 450ml water (You might need to add more, I Think I did)
  • Cilantro to top of with
  • Bean sprouts (Optional)
  • 320g broccoli
  • 200g spinach
  • 1 clove garlic
  • 1 tbsp + 1 tsp fresh ginger
  • coconut oil
  • 80g leek
  • Little less than a tsp garam Masala
  • Little less than a tsp cumin
  • 1 tsp agave
  • Juice from 1/2- 1 lime
  • 1 tbsp tamari
  • Some green thai curry + some turmeric and some chillipepper
  • Salt & pepper to taste
  • Rice, spinach, cooked snow peas, lime and bean sprouts to serve
  • 1 stock cube

Instructions

1. Heat the coconut oil in a pot. Add in the leek and ginger & Cook until the onion becomes soft.

2. Add in the Spices and the lentils, let Cook for a few minutes Before you add the water, tamari, agave, vegetable broth and lime juice.

3. Cut the spinach into small pieces and add in together with the broccoli. I cut my broccoli into really small pieces but you can totally do it more chunky if you want to.

4. Let it Cook until the lentils become soft, about 10-15 minutes. Serve over rice topped of with some fresh cilantro!

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​Autumn is here. Or fall. Whatever you call it, it's the time when the leaves turn red and cozy sweaters are starting to take Place in many peoples closets. Autumn is my favorite season together with summer. I love the rainy Days, thick jackets and sweaters, colored leaves, Swedish apples, pumkin and CINNAMON! I just LOVE it. All my Life I´ve topped of my yoghurt with a big splash of cinnamon, sometimes together with chopped apple and dry oats. YUM! Thinking back that was really my to-go meal whenever I was having yoghurt. But actually I forgot about this habbit for a while and a few weeks or maybe months ago I remembered and now I'm all over it again.

So, when nobody ate the apples we bought because they where starting to become rotten I asked my mom to dry the in oven so that I could use them in a müsli. She did, and now I can present to you my..

Autumn Cinnamon Müsli

Ingredients:

  • 0,75-1 tbs CINNAMON
  • 1 dried apple
  • 50g whole grain rolled oats
  • 15g pecans broken into pieces
  • 30g walnuts broken into pieces
  • 30g pumpkin seeds
  • 20g dried cranberries
  • 10g puffed quinoa
  • 10g spelt puffs

Aaand I don't even Think you need instructions.. You youst mix it up and put it in a container. Both my brother and mom tried it and loved it. I've only had it with yoghurt but I Think I wanna try it with some chopped up banana and Almond milk. Well, can I say It's Cinnamonicious? Just did. Enjoy!

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​can you really describe my love for chickpeas? It's my favorite out of all the delicous beans out there. Reason? The rich but neutral flavor and the awesome texture. Goes with anything really. In this recipe I used them to make delicious lunch wraps. I did these the night Before and then stored them in my fridge over night to eat for lunch the next day. Here comes the recipe folks! Enjoy.

Chickpea & salad wraps

Ingredients:

-100g chickpeas

-1/2 a carrot

-Mixed greens like salad, bell pepper, tomatoes and radish.

-1/4-1/2 an avocado

-Some lime juice

-1 tsp tahini

-1 flatbread (I used libanese but I Think you'd be fine with a large tortilla.)

Instructions:

1. Cut up you veggies and shred the carrot. Wisk together the tahini with some lime jucie and water until it has a creamy and pourable texture. Mix the tahini with the carrot or pour it on all the vegetables after you put them on the bread.

2.. Mix the beans up with some Spices (I used som hot sauce, lemon jucie and paprika). Put the salad leaves on top of the bread and then add the chickpeas and other veggies.

3.Wrap it up and enjoy, or save it for later like i did. YUM!

If you try it out, be sure to coment you experience down below. Thanks! C:


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Recipes

​so. I know that many English speaking countries is a lot different from the country I live in. In many schools you buy food or bring some with you. In my school we eat the food that they serve in the school canteen. There they serve food in metalboxes like a buffet. The food isn't anything good since it's just mass-produced in fabrics for the chefs to heat up in big ovens. But guess what? I have no reason to complain anymore. This year I'm allowed to eat at home if I want to. That's good cause I'm not really sure that they even serve any vegan food. So, because I'm living just 5 minutes from school I eat at home during lunch break. But I don't have much time to Cook any food so that's why I Always prep my meals so that it's ready when I come home. Here I'm going to share one of my favorite lunch recipes. I Would like to call it... Rainbow quinoa salad. I really love it cause it's so filling, beautiful, delicious and healthy too! It's perfect for a ruff schoolday when you need to keep focus!

Rainbow quinoa salad

Ingredients

-About a 100-150g chickpeas (pre-cooked)

-1/2 an avocado

-Some spinach and/or cabbage

-About 50g Cherry tomatoes

-About 1/2-1 carrot depending on size

-50-70g zuccini or cucumber

-50-60g uncooked quinoa

-vegetable broth

-30-50g bell pepper

-Salt & pepper

Directions

1. Cook the quinoa in some vegetable broth. I'm not sure how much I used here but you can take how much or Little you want. Sometimes I also Cook it without it so you can totally do that to. You can also do this step ahead if you want to prep.

2.. Cook your carrots if you want them cooked

3.. When It comes to the vegetables you don't really need to follow the recipe. Just take veggies that you like and have at home already. I'm not very sure at how much of every vegetable and it's totally up to you if you want more or less. Just cut up your veggies and the avocado.

4. When the quinoa is almost done, heat up the pre-cookes chickpeas in any way that you like. I Always steam them. If you do steam them I like to put the tomatoes, zucchini and the bellpeppers in with the beans too so that they get a Little hot.

5. When the quinoa is done, mix in the beans and vegetables (not the avocado), put in a bowl and top of with the avocado. Season with salt and pepper if you like and/or serve with some sauce. Somethimes I eat it with sriracha, teriyaki, hummus or I make a tahini sauce.

This is a really Quick recipe and with pre-cooked quinoa it should only take about 5-10 minutes.

Hope you enjoy it!

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