Ingredients

Produce

  • 400 g Button mushrooms
  • 1 Carrot, small
  • 4 Garlic cloves
  • 2 tbsp Italian dried herbs, mixed
  • 400 g Tomatoes
  • 1 White onion

Canned goods

  • 2 tbsp Tomato puree
  • 240 ml Vegetable stock

Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tin Sacla' free-from besciamella white sauce

Pasta & grains

  • 12 Lasagna sheets, gluten-free

Baking & spices

  • 1 tbsp Cornflour mixed with

Oils & vinegars

  • 1 tbsp Olive oil

Other

  • (Optional) vegan cheese, grated

Make the bolognese sauce

  1. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  2. Add the mushrooms and tomato puree. Mix to combine.
  3. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  4. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.

Make the lasagna

  1. Preheat oven to 200C / 350f.
  2. Pre-cook lasagna sheets, according to packet's instructions.
  3. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
  4. Add a layer of lasagna sheets.
  5. Smooth 2 tbsp white sauce on top.
  6. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  7. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
  8. Bake 20 mins.

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I have been quite productive today. I went for 1hour walk around the river at 8.30. Later I just had some breakfast, watched a few YouTube videos, finished washing up all the clothes. Around 13.00 I got a phone call from my boyfriend. He is having a good time with his dad and brother in Santiago, Chile at the moment. After the phone call I made Lunch, so I ended up making Vegan mushroom risotto. Around 15.00 I went to the gym for one hour. I know I said for 2 hours but, I just couldn't, haha. I will be going back early in the morning before work.

I planted some wild strawberry seeds for like a week ago, and seeing it growing is really fascinating! I got really in to plants and growing your own fruits, herbs and vegetables! I will start to grow spinach and lots of herbs as well. I found a bunch of organic seeds which is so much better!  I can't wait until some wild strawberries starts to grow. xxx

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Hi! I am apologising for my low productivity here on my blog. I have been crazy busy with work, and latley I have been asked to cover pretty much every day.. and the bad side from my behalf is that I can't say no. as a total I got my self 170 hours earned.. will be nice to have a look at my paycheck at the end of May. I can't wait!

I pretty much have taken all these hours because we (Me and my boyfriend) are moving in on the first of June. And we got a few furnitures left to purchase.

Today I made a green lentils, carrot burger with whiskey BBQ sauce, and sweet potato and sallad on the side. It tasted divine! if you would like the recipe, just let me know xxx

#vegan #vegansk #veganskt #veganfood

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This Vegan and gluten-free pesto is so simple to make and its also very nice with pasta!
Just give this recipe 5 minutes and it will be ready to be added in your favorite dishes.

Produce

  • 120 g Basil, fresh
  • 6 cloves Garlic, roasted

Condiments

  • 2 tbsp Lemon juice

Baking & spices

  • 50 g Nutritional yeast flakes
  • 1 Dash Salt

Oils & vinegars

  • 2 tbsp Olive oil

Nuts & seeds

  • 150 g Fairtrade cashews

Liquids

  • 150 ml Water, hot

INSTRUCTIONS

  1. Place the cashews into a blender, and blitz until you have a fine meal.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Add the rest of the ingredients, and blitz for for another couple of minutes, until you have a creamy paste.
  4. Serve with your favorite pasta, on top of baked potatoes, or anywhere you'd usually use pesto.
If you would like to make any changes, add sun-dried tomatoes or black olives for the change of taste.

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I kind of like the idea of one pot dishes, so I thought of sharing another one with you :)

10 min prep and 1 hour cooking time. 4 servings.

INGREDIENTS

  • 2 lbs baby red potatoes, halved
  • 1 corn on the cob, husk on
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ½ teaspoon cumin
  • ¼ teaspoon ancho chili pepper
  • 1 tablespoon coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
  • Green onion, thinly sliced to garnish
  • 3 tablespoons olive oil

INSTRUCTIONS

  1. Preheat oven to 200˚C or 400˚F.
  2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
  3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
  4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
  5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

ENJOY! :)
xxx

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There is no need to go through an animal to get the protein that you need, as all of it can be found in the plant kingdom!
I hear it far too often "You need to eat meat in order to get protein". As you can see from this chart, you are absolutely fine being vegan. Same thing goes with "You need to drink cow's milk to get calcium". nope :)


CALCIUM

FACTS: Almost all of the calcium in the body is in the bones. There is a tiny amount in the bloodstream, which is responsible for important functions such as muscle contraction, maintenance of the heartbeat, and transmission of nerve impulses. We regularly lose calcium from our bloodstream through urine, sweat, and feces. It is renewed with calcium from bone or from the diet.

why you should avoid drinking milk (from animals): because it contains saturated fat, cholesterol, allergenic proteins, lactose sugar, and frequent traces of contamination. Milk is also linked to type 1 (juvenile-onset) diabetes and other serious conditions. Happily, there are many other good sources of calcium that can be found in a plant-based diet.

Where you can find calcium from the plant kingdom: Broccoli, brussels sprouts, butternut squash, carrots, cauliflower, collards, kale, sweet potato, black turtle beans, chick peas, kidney beans, lentils, pinto beans, soybeans, soymilk, tofu, white beans, corn tortilla, rice milk, wheat bread, whole wheat flour, dried figs and raisins.

Lots of love xx

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Ingredients

Vegan, Gluten free

Produce

  • 500 g Broccoli
  • 1 Brown onion
  • 1 cloves Garlic
  • 40 g Ginger, fresh
  • 2 1/2 cups Peas

Condiments

  • 3 tbsp Miso paste

Baking & spices

  • 1 Salt and pepper

Oils & vinegars

  • 2 tbsp Coconut oil or your other preferred oil

Liquids

  • 6 cups Water

+ + +

INSTRUCTIONS

  1. Peel and finelychop the onion, ginger and garlic. Chop the broccoli into florets.Pop thecoconut oil, onion, ginger and garlic into a large saucepan.
  2. Place over a high heat and saute for 2-3minutes, until fragrant and the onion starts to turn translucent.
  3. Add in the broccoliflorets and cook for a further 2 minutes, stirring occasionally.
  4. Pour in the hotwater and add in the frozen peas. Reduce the heat to a gentle simmer. Cover andcook for approximately 10 minutes.
  5. Add in the misopaste and stir until the miso paste has dissolved into the water. Continue tosimmer away, covered, for a further 5-10 minutes, until all the vegetables arevery soft.
  6. Remove the soupfrom the heat and allow to cool a little (to allow safer and easier handling).Then, use a stick/immersion blender to blend in the saucepan, or transfer thesoup to a regular blender jug to process until smooth.
  7. Season the soupwith salt and pepper to taste. Warm gently in a saucepan to get it piping hotagain before serving.

ENJOY! :)
xx

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I just made the best Vegan Mushroom Risotto! Well, it's more like the first time I made one and it turned out better then I thought. I found a recipe that I liked, I just made a few changes to make it even better (in my opinion).

INGREDIENTS

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 100g / 2dl button mushrooms, thinly sliced
  • 1 tbsp Balsamic vinegar
  • 100g / 1dl cup risotto rice
  • 2,5dl cups vegetable stock
  • 1dl frozen peas
  • Fresh parsley, to serve
  • Salt and pepper, to taste

INSTRUCTIONS

  1. Heat the olive oil in a large saute pan. Add the onion and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice and immediately pour in the stock and balsamic vinegar. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  4. 10 min left of cooking time, add the frozen peas.
  5. Once cooked, stir in a handful of chopped fresh parsley and season with salt and pepper.
  6. Serve and enjoy!

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10 min PREP and 25 min COOKING time. SERVES: 6

Ingredients

  • 1 small butternut squash, about 3 cups, cut into 1/2 inch cubes
  • 4 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups chicken stock, or vegetable stock
  • 1/2 cup dried cranberries
  • 1/3 cup chopped italian parsley
  • 1/3 cup thinly sliced scallions
  • 1/2 cup roasted salted pumpkin seeds
  • 1/2 cup fresh pomegranate seeds
  • salt and pepper
  • pomegranate molasses

Directions

  1. Preheat the oven to 190°C or 375°F. Line a baking sheet with parchment paper.
  2. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally.
  3. Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the chicken or vegetable stock and a generous pinch of salt. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
  4. Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds and pomegranate seeds. Season with salt and pepper to taste. Drizzle the mixture with the pomegranate molasses.

Notes

  • If you can’t find pomegranate molasses at your local grocery store, you can substitute balsamic glaze.
  • If you’re not planning on serving the salad immediately, refrain from adding the molasses and transfer the mixture to an airtight container. The salad will stay fresh in the refrigerator for 2 days.

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