Gluten Free Waffles with Skagen topping

worldofveganita.com quinoa waffles with Skagen topping:

You know when your kids really want waffles and won’t stop asking for them but you really want to eat something else for once? Make these gluten free waffles with Skagen and let the kids eat them with whatever topping they prefer! Oh Hallelulja they are delicious. If you want you can add 1 tbsp sugar or agave syrup for sweetening but I prefer without for foody waffles.

Ingredients:

  • 4 dl vegetable milk

  • 4,5 dl buckwheat flour

  • 1,5 dl rapeseed oil

  • 1 tbsp baking soda

  • 1 pinch of salt

  • Oil for waffle iron

  • Optional sweetening: 1 tbsp sugar or agave syrup

How to:

  1. Make skagen and put in the fridge.

  2. Heat the waffle iron.

  3. Mix all ingredients in a large bowl with hand beater until smooth.

  4. Add oil to the waffle iron.

  5. Pour mix onto hot waffle iron.

  6. Cook until golden brown.

  7. Serve with Skagen and enjoy!

worldofveganita.com quinoa waffles with Skagen topping:

Vegan Pasta Carbonara - Vegansk Pasta Carbonara

This Vegan Pasta Carbonara is so tasty and suitable for the whole family!

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Ingredients for about 4 servings:

  • fake bacon or solid tofu 400g “facon”

  • 1 tbsp liquid smoke

  • 2 tablespoons soy

  • sweetening 1 tablespoon: agave or sugar

  • 2 tablespoons rapeseed oil

  • 1 garlic clove

  • 3 dl oat cream

  • about 1 cup oatmeal / water

  • 1.5 tsp wheat flour

  • Salt

  • Black pepper

  • about 300g Spaghetti

How to:

  1. Prepare the fake bacon or dice tofun and marinate along with oil, sweetening, soy and liquid smoke for a while.

  2. Put on the pasta water.

  3. Heat a frying pan and pour the marinade mixture into the pan. Fry on high heat until all the marinade has evaporated and the facon has become a bit crunchy.

  4. Lower the heat on the pan and add garlic and salt/black pepper. Leave on low heat while cooking the pasta.

  5. Pour plantbased cream/milk and flour into a saucepan. Whisk and heat with stirring until the sauce becomes thick.

  6. Pour the sauce into the pan and the pasta as well and stir. Or if you have children like me, maybe you want to keep the pasta and the sauce separately. ;)

  7. If you want, you can adjust with more water/oat milk/cream to the desired sauce consistency.

  8. Taste and adjust with salt/pepper

  9. Served as it is or for a good salad. Enjoy!

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Häromdagen fick jag äntligen tag på Eldorados hypade Vegobacon och lagade genast en vegansk carbonara. Denna pastasås är så god att hela familjen ylade av glädje! Mums!

Vegansk Pasta Carbonara

Ingredienser till ca 4 portioner:

  • 2 paket Eldorado Vegobacon (fejkon) eller fast tofu 400g

  • 1 msk liquid smoke

  • 2 msk soja

  • 1 msk agave/socker

  • 2 msk rapsolja

  • 1 stor vitlöksklyfta

  • 3 dl havregrädde

  • ca 1 dl havremjölk/vatten

  • 1,5 tsk vetemjöl

  • Salt

  • Svartpeppar

  • ca 300g Spagetti

Hur du gör:

  1. Förbered fejkonet eller tärna tofun och marinera tillsammans med rapsolja, agave/socker, soja och liquid smoke en stund.

  2. Sätt på pastavatten.

  3. Värm upp en stekpanna och häll ner marinadblandningen i pannan. Stek på hög värme tills all marinad har avdunstat och tofun/fejkonet blivit lite knaprigt.

  4. Sänk värmen på pannan och tillsätt vitlök och salt/svartpeppar. Låt stå på låg värme medan du kokar klart pastan.

  5. Snabbredning: Häll ner havregrädde och havremjölk/vatten och mjöl i en kastrull. Vispa och värm under omrörning och tills såsen blir tjock.

  6. Häll ner såsen i pannan och pastan också och rör om. Eller om man har barn som jag så kanske man vill behålla pastan och såsen separat. ;) Vill man kan man här justera med ev mer vatten/havremjölk/grädde till önskad konsistens.

  7. Smaka av och ev justera med salt/peppar

  8. Serveras som den är eller till en god sallad. Njut!

Banana blueberry pancakes

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Idag firar vi min förstfödde som fyller 6år (!) med ett recept på supersmarriga Banan och Blåbärs-pannkakor.

Du behöver:⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 7,5 växtmjölk ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 3dl vetemjöl ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 tsk salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 0,5 dl rapsolja ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 banan⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 dl blåbär⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • Mjölkfritt margarin (till stekning)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Gör såhär:⠀⠀⠀⠀⠀⠀⠀⠀⠀

1: Mixa samman alla ingredienser utom margarinet.⠀⠀⠀⠀⠀⠀⠀⠀⠀

2: Låt vila en stund⠀⠀⠀⠀⠀⠀⠀⠀⠀

3: Stek pannkakorna och servera med god topping (Oatly vaniljsås, sylt och banan)! ⠀


Banana-blueberry pancakes for my little birthday-girl! 💚⠀⠀⠀⠀⠀⠀⠀⠀⠀

You need:⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 7.5dl plant milk⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 3dl wheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 teaspoon salt⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 0.5dl rapeseed oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 banana⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1dl blueberries⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • Dairy-free margarine (for frying)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Do this:⠀⠀⠀⠀⠀⠀⠀⠀⠀

1: Mix together all ingredients except the margarine.⠀⠀⠀⠀⠀⠀⠀⠀⠀

2: Let rest for a while⠀⠀⠀⠀⠀⠀⠀⠀⠀

3: Cook the pancakes and serve with yummy toppings⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

⠀⠀⠀⠀

Pizza

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Här kommer recept på en enkel och god pizzadeg som inte behöver jäsa.

Ingredienser:

Ca 4 dl vetemjöl (eller tex bovetemjöl om du vill ha glutenfritt)

2,5 tsk bakpulver

0,5 tsk salt

4 msk olivolja

1,5 dl vatten

Gör såhär: Blanda de torra ingredienserna. Häll i vatten och olja, knåda till en jämn smet. Är degen för lös - mer mjöl. Är den för hård- mer vätska. Kavla ut till önskad form. På med massa goda grönsaker och ost och sen in i ugnen i 225 grader, ca 10 minuter.

 (Jag gjorde denna gång en bananpizza och en med röd lök, majs, champinjoner, sparris  och ost. Mums!)

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Vegansk Jansson

Vegansk Jansson är precis lika god som den med djur i. Varför inte göra en mjölkfri Janssons frestelse med kapris istället? Snällt mot klimatet, djuren och dig!

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INGREDIENSER

  • 1 gul lök

  • 1 msk olja

  • 10 medelstora potatisar (ca 1 kg)

  • 1-2 msk kapris (beroende på hur mycket smak du önskar och lite spad också om man så önskar)

  • 3 dl vegetabilisk grädde

  • 1 dl vegetabilisk mjölk

  • 1 msk ströbröd

  • 1 tsk salt

  • 1 krm svartpeppar

  • 25 gram mjölkfritt smör

TILLAGNING

  1. Sätt ugnen på 180 grader

  2. Skala och skär löken i tunna skivor

  3. Skala och skär potatisen i stavar

  4. Stek löken i olja i en stekpanna.

  5. Smörj en ugnssäker form och lägg i ett poatis, lök, kapris, salt och svartpeppar och därefter resten av potatisen. Häll på grädde.

  6. Strö över ströbrödet och toppa gärna med några klickar mjölkfritt margarin.

  7. Grädda i nedre delen av ugnen ca 40-60 minuter. Känn efter med en sticka.

  8. Servera och njut!

Vegansk Grönsakssoppa

Julen är snart här och en sak jag bara måste ha på mitt veganska julbord är grönkålssoppa! Här kommer mitt enkla recept som jag lagar varje år. Höjdpunkten enligt min familj! Denna soppa är faktiskt så enkel och god att den ofta är vår go-to hela året.

TILLAGNING

  1. Skölj och rensa bladen. Dra av kålbladen från stjälkarna.

  2. Skär grönkålsbladen i bitar och lägg i en bunke.

  3. Skala och hacka löken.

  4. Fräs löken i en stor kastrull med olivolja.

  5. Tillsätt grönkålen och rör om.

  6. Häll på vatten och tillsätt buljongtärningar. Rör om.

  7. Koka grönkålen i ca 30 minuter gärna under lock på medelvärme.

  8. Tillsätt vegansk matlagningsgrädde på slutet och koka upp.

  9. Smaka av med salt och peppar.

  10. Mixa soppan i en matberedare eller med stavmixer.

  11. Servera gärna grönkålssoppan med vegansk fraiche och nybakat bröd.

  12. Soppan är godast dagen efter, så görs med fördel kvällen innan.

  13. Njut!

INGREDIENSER

  • 600 gram färsk grönkål

  • gul lök

  • 1 liter vatten

  • 2 grönsaksbuljongtärningar

  • 0,5 tsk salt

  • 1 krm vitpeppar

  • 2 dl vegansk matgrädde

  • 1 msk olivolja

Vegansk Pasta med Svamp och Tofu | Vegan Pasta with mushrooms and tofu

Tonight the kids were hungry coming home from preschool & I just wanted to make a quick & easy dinner based upon what was in the fridge. But the pasta turned out so amazing that I just have to share this recipe with you. It’s yummy, healthy, 100% plant based so it makes both you & the planet happy!

INGREDIENTS

4 servings of vegan pasta with mushrooms & tofu

  • 200g Tomatoes

  • 200g Tofu

  • 100g Mushrooms

  • 1/2 Onion

  • 2 Garlic Cloves

  • 1 dl vegan cooking cream

  • 1 tbsp Bjäst

  • 400 g Spagetti or Pasta

  • salt

  • black pepper

INSTRUCTIONS

  1. Scale and chop onion

  2. Add onion as well as squeeze garlic into a large saucepan.

  3. Add olive oil and cook on low heat.

  4. Start boiling water to the pasta. Add half a teaspoon of salt.

  5. Clean and rinse the mushrooms. Cut larger into pieces.

  6. Cut the tofu into pieces

  7. Add the tofu and stir

  8. Add the mushrooms and tomatoes and cook for a few minutes. Stir occasionally.

  9. Stir and add cooking cream, bjäst, salt and black pepper. Let boil for at least 5 minutes.

  10. Cook the pasta according to the package.

  11. Serve the pasta with the mushroom and tofu sauce together with a good bread and a fresh salad.

  12. Enjoy!

Carrot soup with coconut

This is a very tasty soup with carrot, spiced with ginger and lime. Perfect for cold days when you need some warmth and comfort!

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DIRECTIONS

1. Heat olive oil into a large pot and fry onions, garlic, carrots, tumeric, cumin, ginger and chili until they get a little color.

2. Pour coconut milk into the pan together with vegetable fund and water.

3. Simmer for about 15-20 minutes or until the carrots are soft.

4. Mix the soup until smooth and add lime juice, salt and black pepper.

5. Serve with some fresh bread. Enjoy!

INGREDIENTS

  • 2 tbsp olive oil

  • 1 chopped yellow onion

  • 2 chopped garlic cloves

  • 600 g sliced carrots

  • 1 teaspoon of cumin

  • 1 teaspoon of tumeric

  • 1 tablespoon ginger

  • 1 krm chili

  • 1 can of coconut milk (400 ml)

  • 1 piece of vegetable fund

  • 7 dl of water

  • 1 tablespoon of squeezed lime juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

If you decide to make this recipe - please let me know what you think in the comments!

And tag any photos #worldofveganita on instagram so I don’t miss out on seeing it! Thanks!

Vegan potato pancakes (raggmunkar)

This is sooo good I could eat it every day! Raggmunkar - have you tried them? If not, it’s time to cook this delicious dish right now!

Delicious vegan potato pancakes (raggmunkar)

2 port

350 g of grated potatoes

2.5 dl of oat milk

2 dl of wheat flour

Whip flour and oat milk until it is lump-free. Salt! Add the grated potato. Lay out thinly in a hot frying pan that is filled with oil. Cook until it has a nice color and serve with crunchy tofu.

Smoky tofu

200 g of solid tofu

1 tablespoon smoked pepper spice (rökt paprikakrydda) or 1 teaspoon of liquid smoke

1/2 dl Chinese soy

lots of rapeseed oil for frying

Cut the tofun into thin slices and marinate the slices in the fridge. Do not you want to wait? Brush on marinade on tofun and save what's left over. Stir in plenty of oil until it gets a lot of color. Enjoy!

Let me know what you think of this recipe in the comments!

And tag any photos #worldofveganita on instagram so I don’t miss out on seeing it! Thanks!

Vegan Langos

Have you ever tried vegan langos? If not, now it’s the time! It’s delicious! With this recipe you can make langos at home in the kitchen and then top them with flavoured vegan sour cream, crispy red onion and vegan caviar. This dish is a deep fried flatbread and therefore maybe not the healthiest option. But hey, you have to allow yourself a little indulgence every now and then am I right. :) 

INGRIDIENTS

Either you used a ready made dough or you do it yourself! :)

Dough

25 g of yeast

3 dl water

1 large boiled potato

1 teaspoon salt

about 7 dl of wheat flour special

1 dl flour for extraction

5 dl oil for frying

Filling

2 dl vegan sour cream or cream fraiche

salt & pepper

chives

lemon squeeze

chopped red onion

1 jar of vegan caviar

DIRECTIONS

1. Stir the yeast in lukewarm water and mix with grated potatoes, salt and wheat flour. Work for a smooth & pretty loose dough and let it rest for 35-40 min.

2. Then work with the dough and divide it into 16 pieces (for 16 ports). Pave out to ovals, about 15 cm long. Let them rest for about 10 minutes.

3. Pour oil into a pan and let it get hot.

4. Fry the bread, one in one minute, on the side of the oil until the color is golden yellow. Lay them on grids or household paper.

5. Prepare the filling: Flavor vegan crème fraiche with salt, peppar, lemon and chives. Put it on the bread together with the vegan caviar and chopped red onion.

6. Enjoy!

Let me know what you think of this recipe in the comments!

And tag any photos #worldofveganita on instagram so I don’t miss out on seeing it! Thanks!

Gluten-Free Buckwheat Pancakes

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Delicious Gluten-Free Buckwheat Pancakes especially for those who do not want or can eat gluten. Serve with a click of vegan vanilla sauce or why not with vegan vanilla ice cream!

You need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 3 dl buckwheat flour

  • 2 krm salt

  • 4 dl plant based milk (I use oat milk)

  • 1 teaspoon vanilla sugar

  • 2 teaspoons baking soda

  • oil or butter to fry the pancakes in

  • If you want to color them pink: mix in a beet, pitaya powder or a drop of red caramel color (optional)

  • Optional: Mix in a banana in the batter

Do this: ⠀⠀

  1. Mix all dry ingredients in a bowl.

  2. Pour in plant based milk and whisk to a smooth batter.

  3. If you want pink pancakes, mix in a beet, 1 tablespoon pitaya powder or a drop of red caramel color.

  4. Heat a frying pan.

  5. Add a little oil or butter.

  6. Pour one deciliter batter at a time.

  7. Continue frying the pancakes until the batter is finished.

  8. Serve the pancakes and enjoy.⠀⠀⠀⠀

VEGAN 'N' GLUTEN FREE MAC ’N’ CHEESE

VEGAN 'N' GLUTEN FREE MAC ’N’ CHEESE anyone? ;)

MAC 'N' CHEESE

The recipe gives about 3-4 servings

You need:

  • 3-4 servings of gluten-free pasta (I use bean pasta)

  • About 2 pcs peeled and diced carrots

  • 1/2 yellow onion, chopped

  • 1 dl of boiling water

  • About 1 dl cashew nuts (good to exclude if you want to make the sauce nut free)

  • 1/2 dl of herbal milk

  • 2 tablespoons nutrition yeast

  • 1-2 tablespoons lemon juice

  • 1/4 teaspoon of garlic powder

  • 1/2 salt

  • pepper to taste

Do this:

  1. Boil carrots and onion in water until soft. Pour off the water but save some water for later.

  2. Boil gluten-free pasta.

  3. Mix together vegetables, a splash of boiling water (amount depending on whether you make the sauce nut free or not but about 1 dl), cashew nuts, milk, nutritional yeast, lemon and spices for a smooth sauce.

  4. When the pasta is cooked, mix with the sauce, taste with more salt & black pepper & serve!

RAW VEGAN ZUCCHINI PASTA WITH AVOCADO SAUCE

This raw vegan Zucchini Pasta with Avocado Sauce is a healthy gluten-free dish!

Ingredients (1-2 servings)

  • 1 large zucchini

  • 2 avocados

  • 1 dl plantbased cream (can be excluded)

  • 1/2 teaspoon salt

  • 2 garlic cloves

  • 1/2 teaspoon lemon juice

  • ground pepper

Instructions

  1. Wash and spiralize your zucchini using a spiralizer or a peeler.

  2. Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside for about 20 minutes.

  3. Peel the avocado, remove the seed and put it in a blender or food processor - mix it with the rest of the salt, garlic, cream, lemon juice and ground pepper until it's a smooth Avocado Cream. Taste it and add more spieces to taste.

  4. After some minutes the zucchini should have lost a bit of its water - drain it and put it back in the bowl.

  5. Add the Avocado Cream and mix together.

  6. Put the Zucchini Pasta on a plate, top of with anything you desire. Enjoy friends!

I hope you enjoy this recipe as much as I do! Let me know if you give it a try!

Pink Vegan Pancakes

Pink pancakes is fun and easy to make!⠀

You need:⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 8dl plant milk⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 6dl wheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 1 teaspoon salt⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 0.5dl rapeseed oil⠀⠀⠀

  • 1 dl aquafaba (chickpea water from a can of chickpeas) ⠀⠀

  • 2 tbsp pitaya powder (you can also mix in a beet to make your pancakes pink!)

  • ⁣⁣For fluffy pancakes add 3 tbsp baking soda ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • Dairy-free margarine (for frying)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Do this:⠀⠀⠀⠀⠀⠀⠀⠀⠀

1: Mix together all ingredients except the margarine.⠀⠀⠀⠀⠀⠀⠀⠀⠀

2: Let rest for a while⠀⠀⠀⠀⠀⠀⠀⠀⠀

3: Cook the pancakes and serve with yummy toppings⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Gluten Free Pancakes with Potatoes

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Delicious Gluten-Free Buckwheat Pancakes especially for those who do not want or can eat gluten. Serve with a click of vegan vanilla sauce or why not with vegan vanilla ice cream!

You need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 3 dl Quinoa flour or buckwheat flour

  • 2 krm salt

  • 4 dl plant based milk (I use oat milk)

  • 1 teaspoon vanilla sugar

  • 2 teaspoons baking soda

  • Oil or butter to fry the pancakes in

  • Optional: If you want to color them pink: mix in a beet, pitaya powder or a drop of red caramel color

  • Optional: Mix in a banana in the batter

Do this: ⠀⠀

  1. Mix all dry ingredients in a bowl.

  2. Pour in plant based milk and whisk to a smooth batter.

  3. If you want pink pancakes, mix in a beet, 1 tablespoon pitaya powder or a drop of red caramel color.

  4. Heat a frying pan.

  5. Add a little oil or butter.

  6. Pour one deciliter batter at a time.

  7. Continue frying the pancakes until the batter is finished.

  8. Serve the pancakes and enjoy.⠀⠀⠀⠀

Vegan Skagen Cake

Swedish Skagen Cake

Happy Midsummer! In Midsummer time, this skagen cake is at the highest of my wish list. It is a favourite for the whole family!

Bottom

  • 75 g milk-free butter

  • 250 g dark rye bread

Skagen filling

  • 200 g of tofu

  • 2 dl vegan fraiche

  • 4 dl vegan cream cheese

  • 1 tablespoon egg-free mayonnaise

  • 1 red onion

  • 1 lemon, zest and lemon juice

  • 2 krm liquid smoke

  • 1 small can of vegan caviar

  • dill as much as you want

  • chives as much as you want

  • salt & pepper

Decoration

  • chives

  • dill

  • vegan caviar

Do this:

  1. Mix the bread into crumbs and mix with melted margarine. Press out at the bottom of a mold.

  2. Crumble tofu. Pour over liquid smoke + salt and mix.

  3. Mince red onion and dill and scrape of lemon zest.

  4. Mix cream cheese, fraiche, tofu, caviar, red onion, dill, chives, lemon zest and lemon. Season with salt and pepper.

  5. Put in fridge/freezer for a while and decorate just before serving. Enjoy!

Gluten-free Vegan Lasagna

Yesterday I made a gluten-free lasagna for the first time, but I promise you that it is at least as good as the usual if not better! Bean lasagne has a high protein content and is rich in fiber. Serve with a good salad or as it is.

Ingredients: (about 8 servings)

  • about 400g dried lasagna plates made of beans (if you don’t care about gluten you can use regular lasagna plates)

  • 3 dl grated vegan cheese (can be excluded)

Gluten-free Bechamel sauce

  • 50 g of milk-free margarine

  • 3 tablespoons corn flour (if you don’t care about gluten you can use wheat flour)

  • 5 dl plantbased milk

  • grated nutmeg ( amount to taste)

  • salt & black pepper ( amount to taste)

Soy meat filling

  • about 800g soy meat

  • 2 cans crushed tomatoes a 400ml

  • 1 onion

  • 3 cloves of garlic

  • 2 tbsp oil

  • 2 tablespoons tomato paste

  • 2 teaspoons of coconut sugar or agave syrup

  • 1 tbsp basil

  • salt & black pepper

Instructions

  1. Turn on the oven at 200 degrees.

  2. Chop onions and garlic. Add oil to a pan. Then stir in oil until they soften and get a little color. Stir the soy sauce for a few minutes.

  3. Add crushed tomatoes, tomato puree, coconut sugar and basil. Boil and stir for about 5 minutes. Season with salt and pepper.

  4. Bechamel sauce: melt the margarine in a saucepan and then whisk in the corn flour. Then whisk a little milk at a time until you have a smooth sauce without bubbles. Boil the sauce and let it simmer while stirring until it thickens properly. Season with salt, pepper and grated nutmeg.

  5. Making the lasagna: Add the first layer of goose soy sauce to the bottom of a large gratin shape. Pour over some bechamel sauce and then put over lasagna plates. Repeat the procedure until you have used all the soy filling, but save a generous layer of bechamel sauce to the top lasagna plates.

  6. Sprinkle with grated cheese if you want and grate in the oven for about 40 minutes or until it has a nice color. Enjoy!

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Blue Vegan Pancakes

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Blue Vegan Pancakes

In our family we love pancakes (who doesn't?) And often cook it, so I vary them a lot too. These pancakes look almost like small planets when they are finished and are a hit with the kids.

You need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 8dl plant milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • About 6d of wheat flour

  • 1 teaspoon salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 0.5 part of rapeseed oil

  • 1 dl aquafaba (chickpea spade from a can of chickpea)

  • About 2 tablespoons of blueberries (a few drops of blue caramel color also works) ⠀⠀⠀⠀⠀

  • 3 tablespoons baking soda (can be skipped if you want thin pancakes)

  • Milk-free margarine (for frying) ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Do this: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

1: Mix together all ingredients except margarine

2: Let the batter rest for a while ⠀⠀⠀⠀⠀⠀⠀⠀⠀

3: Cook the pancakes and serve with yummy toppings!

4. Enjoy!

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Beetroot soup with dill

This lovely beetroot soup can either be eaten raw or cooked. Beets are very good for your immune system. The antioxidant betacyanin protects the body's cells and the immune system. Beetroot also makes you more resistant to infections. Beetroot is a perfect soup when you want a nutritional boost!

rödbetssoppa worldofveganit.com

Beetroot soup with dill (4 servings)

  • 500g beets

  • 4dl water

  • 3 dl vegetable cooking cream (exclude/replace with water if you want a raw soup)

  • 1 stalk of celery

  • 1 garlic clove

  • dill to taste

  • 3 tablespoons lemon juice

  • sea salt & black pepper

How to:

  1. Mix all ingredients in a blender until smooth. Taste and adjust if needed.

  2. Eat as it is or heat on the stove to the desired texture and taste. Enjoy!

Vegan White Bean Quesadillas

I love these white bean quesadillas, they are easy and quick to make and so yummy!

Vegan White Bean Quesadillas

  • 2 tablespoons vegan sour cream

  • 1 can white beans rinsed and drained

  • 1/2 cup vegan grated cheese

  • 1  teaspoon ground cumin

  • 1 tablespoon sliced onions

  • 1 tablespoon chopped fresh cilantro (optional)

  • 1 dl chopped pepper (optional)

  • 1 dl corn

  • 2 garlic cloves

  • Salsa for serving

  • Salt & Pepper to taste

  • Avocados for guacamole (optional)

  • Oil for frying

    INSTRUCTIONS

  1. Rinse and drain the white beans well. Once well drained, transfer them to a bowl and add the pieces and stir to combine.

  2. Chop the pepper and onions into smaller pieces. Add the pepper, onions, corn, cheese and sour cream to the bowl with the beans, then stir to combine.

  3. Divide the bean mixture between the four tortillas, then fold them in half to close.

  4. Cook the quesadillas, one or two at a time, in a skillet* over medium heat until the tortillas are crispy and the filling is melted and gooey (around 3 minutes each side).

  5. Cut the quesadillas in half, then serve, preferably with guacamole, salsa sauce and a nice salad. Enjoy!

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