Where Has the Wind Gone? Oh! It Brought Pizza!

Hello, fruit and veggie munchers! It has been quite a while since I posted anything new over here. The reason for this is not a lack of interest or that I have abandoned my lifestyle. It is actually quite the opposite. I am growing healthier and happier each day and cannot wait to get back to filling this blog with some new posts. However, there are always other aspects of life that can take up your time, and that is exactly why I have been absent. I am currently preparing myself to move into a new apartment, which I am really exited about. But with joy come, of course, obstacles which has made time management really difficult.

While I am waiting to set up my new work space I am compiling a few new entries for the future. That way this blog will not look too empty while the moving madness takes place. I hope you will enjoy them!

In the meantime, I will leave the computer and enjoy this lovely crisp Sunday with some delicious veggie pizza.

IMG_4401 copy Recipe for the crust can be found here. I added a bit more water so I could smear the dough out with a spoon. So much easier and did not affect the taste at all.

Tomato sauce, gives enough for 4 big crusts:
500 g crushed tomatoes
½ cup tomato purée
1-2 tsp onion powder
1 tbsp dried Italian herbs
½ tsp freshly cracked black pepper
2-4 tbsp coconut sugar
lemon juice to taste

Put all of the ingredients in a pot and bring to a simmer over medium heat. Taste and adjust with additional seasonings if needed. Then add the sauce on top of your crust and sprinkle on your favourite toppings. Mine were zucchini, cherry tomatoes, red onion, mushrooms, red bell pepper, corn, jalapeño and a few dusts of ground cumin. I then let it bake in the oven at 350-400° F for about 20-30 minutes.

Serve with some arugula or hot salsa. Enjoy your Sunday pizza!

IMG_4416 copy
Be happy and clean, stay fruity and green!

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Fried Beans

Another important part of my nacho plate was the fired beans. I want to point out right away that beans are fairly high in protein, so I do no recommend you eat them regularly. Every once in a while is fine.

These beans are the perfect substitute to ordinary taco flavored ground beef. They are also delicious to serve with rice or potatoes. Try it out!

IMG_2946 - BLOGIngredients:
½ white onion

1 big clove of garlic
2 cups of black beans
1 cup corn
½ cup of tomato purée
2 tbsp sambal oelek or any other hot sauce
1 tbsp ground cumin
2 tbsp paprika powder
½ cup of water

Instructions:
Chop the onion and press the garlic. Fry in a pan with a splash of water until tender. Then add in the beans and begin to mash the beans until they are more mashed than solid.

BLOGAdd the spices and the rest of the ingredients and let everything cook on low heat for about 15 minutes.

IMG_3029 - BLOG
Be happy and clean, stay fruity and green!

Raw till 4 Falafel Roll-Up

Yesterday, I enjoyed the best falafel roll I have ever had! This is a perfect substitute to the ordinary fast food version which is always very greasy and not very nutritious. I made falafel burgers, which can easily be made into balls if you prefer that, since I thought it could be fun to try eating it with a bun and potato wedges. You can easily double the recipe and store the falafel burgers or balls in the freezer, which will save you a step in the future. The same thing goes for the bread, but I believe it will be a little on the drier side when thawing it unless you thaw it in the oven and serve the bread warm.

IMG_2905 - BLOGIngredients – approximately 6 burgers:
800 g, 1,8 lb., chickpeas

2 cloves of garlic
2 handfuls of parsley
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder or chili sauce – optional
4 tbsp gluten-free all purpose flour
2-3 tbsp water

Instructions:
Rinse and dry the chickpeas. Put them into a blender together with the rest of the ingredients and blend until somewhat smooth.

Line a baking sheet with parchment paper. Shape the chickpea paste into balls or burgers and put on the baking sheet. Bake in the oven until tender and slightly dense. The temperature may vary between 175° C (350° F) and a bit more depending on your oven. I baked mine for approximately 20 minutes and they turned out perfect! Not too dry and not too sticky.

IMG_2912 - BLOG

I apologize for this unappetizing picture, but it was far more delicious than what it looks like in the picture.

Ingredients – the tortilla bread – makes 4
400 g, 0,9 lb., gluten-free all purpose flour

½ tsp baking soda
2 tbsp coconut sugar
1 tbsp onion powder
½ cup nutritional yeast – optional
2 cups of water

Instructions:
Put all the ingredients except the water into a big mixing bowl. Blend the ingredients while adding the water gradually. I used an electric hand-mixer. The consistency should be quite similar to pancake batter, only slightly thicker, so you may have to add more water than prescribed in this recipe.

Once the dough is done, line a baking sheet with parchment paper and pour some of the dough on there. Smooth it out making it as round as possible and bake in the middle of the oven for about 15-20 minutes on 175° C (350° F). It should be a bit swollen and golden with a crispy surface, but when you touch it you will be able to feel a certain softness to the bread. That is when you know it is ready.

Take it out of the oven and let it cool for at bit before you serve.

I prepared some chopped iceberg lettuce, cucumber, onion, tomatoes, and my favorite ”hamburger” dressing which was perfect for this dish! Recipe can be found here.

I hope you enjoy it as much as I did.

Be happy and clean, stay fruity and green!

Source:
Falafel burgers: http://www.bbcgoodfood.com/recipes/5605/falafel-burgers

Gluten, Fat, and Yeast Free Pizza

This is a recipe for pizza crust only since it is difficult finding recipes that are suited for us with specific preferences. The recipe originally comes from Freelee the Banana Girl and her video on how to make a Raw till 4 pizza (link at the end of this post!), but I have taken the liberty to change a few details even though her recipe is great!

The crust can be topped with anything you like, and since it is very low in sodium you do not have to worry about feeling bloated many days after consuming this delicious and topped crust. Since it does not contain gluten or yeast, you will experience no swelling right after eating, which is a big bonus.

Ingredients for 1 crust, 1-2 people, 1 baking sheet:
350 g of gluten free flour mix – make sure it is completely vegan. Also, the less ingredients, the better!

0,5 tsp baking soda
1 ½ tbsp dried Italian herbs: oregano, thyme, basil, onion powder, garlic powder (optional)
½ cup nutritional yeast (optional)
2 tbsp coconut sugar
3 dl, a little over a cup of water

Instructions:
Put all the ingredients into a big bowl. Mix together, I used an electric hand-mixer. Take out a baking sheet and line with parchment paper. Put the dough on top of the paper and sprinkle with extra flour on top. Push the dough into a thin rectangular crust with your fingers or use roller. I also like to push up the edges a bit.

Bake in the middle of the oven for approximately 15 minutes on 200° C, or 390° F. Take out the crust and then begin to top with yummy veggies. Here are a few examples:

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Tomato sauce, mushrooms, corn, jalapeños, cherry tomatoes, zucchini, red onion and ”cheese” sauce. Right before it got shoved into the oven.

IMG_2883 - BLOGCaramelized onions, mushrooms and a French mustard lemon dressing

I hope you try it and enjoy every single bite.

Be happy and clean, stay fruity and green!

Source:
http://www.youtube.com/watch?v=KJ5mAXm-ncM

Fried Veggie Rice

Last week, I was craving veggies and rice, which resulted in me cooking for less than an hour. I think I am getting better and better at creating dishes that do not take forever to make.  Take a look at this nutritious beauty in a bowl!

IMG_2742 - BLOGIngredients:
2 cups of rice – I used Jasmine

4 tbsp lemon juice
2 cups of corn
1 leek
1 kg, 2 lb., mushrooms
¼ head of white cabbage
1 carrot
2-4 tbsp sambal oelek – this is adjustable according to preference
2 heaping tbsp of coconut sugar
1 clove of garlic
3 cups of broccoli florets
1 tsp paprika powder
1 tsp onion powder

Instructions:
Begin with cooking the rice according to the instructions printed on the package. Rinse all of the veggies. Shred or chop the cabbage, shred the carrot, slice the leek, and chop the mushroom into fine bits.

In a large pot on high heat, fry the mushrooms until almost all liquid has evaporated, then lower the heat to medium. Add the garlic and let it cook for a minute. Then add in the carrot, cabbage, broccoli florets (could be cut into smaller pieces). Let the veggies fry until tender.

Add in the corn, leek, sambal oelek, lemon juice and coconut sugar. Let them combine with the veggies. Lastly, you put in the rice. Let everything cook so that the flavors blend together. Taste and add more of any ingredient if you wish.

Serve as it is or make salad boats out of it. Either way is simple and delicious!

IMG_2740 - BLOGI hope you enjoy.

Be happy and clean, stay fruity and green!

Curry Pasta

One of my favorite dinners is also one of the simplest. This was actually a happy accident while being bored in the kitchen. I was looking through the cupboard where I store all of my spices and herbs and noticed a long forgotten jar with curry. Not until then did I realize how much I have missed this spice blend and decided to throw some into my, already on the stove, pasta sauce. Everything came together beautifully and I could not have been happier with the end result.

Corn Pasta - BLOG This recipe yields one huge portion or two big ones.

Ingredients:
500 g corn pasta – I used penne

¼ of a head of white cabbage
1 white onion
1 chile – I used a red one
1-2 cups of corn
2 tbsp coconut sugar
¼ cup of lemon juice
500 g, or 1 lb., of canned, crushed tomatoes (no sodium!)
onion powder – after your liking, I put in about 2 tsp
curry powder – after your liking, I put in quite a lot

Instructions:
Chop the cabbage and onion and slice the chile thinly.

Cook the pasta according to the instructions on the packet.

Fry the cabbage, onion and chile in a pan until softened. Add some water in case it sticks to the pan. Fry until somewhat soft, I prefer my veggies a bit chewy and crunchy.

Add the corn, the sugar, onion powder and curry, and lower the heat to slightly below medium. Stir to combine. After a couple of minutes, add the lemon juice and tomatoes. Let everything simmer for a few minutes. 

Do not forget to taste every now and then in order to make sure you are satisfied with the seasoning.

I hope you enjoy!

Be happy and clean, stay fruity and green!

Friday Dinner – Epic Flick Pasta

Tonight, I attempted to make the best pasta sauce I have ever made. You know, the one that comes to mind when you think of a big plate of spaghetti combined with a delicious sauce, served with bread rolls on top of a red and white checkered tablecloth. Yes, that kind of pasta! The one that is featured in countless movies. Only this version is completely vegan.

Despite my many previous attempts to create the best pasta sauce in history, I have never succeeded – until tonight. This sauce has the perfect balance between sweet, salty and sour. It leans a little more to the sweet side, which is just what my tastebuds need in order to find this sauce absolutely brilliant. Feel free to adjust the amount of seasoning according to your own preference. Please note that this is not completely without sodium as the recipe includes tamari. This can easily be substituted or omitted. Just make sure you adjust the amount of sugar if you decide to to skip the salt completely.

This recipe will give you a good amount of leftovers. Being a high carb vegan means big portions, so this amount of sauce combined with a kilo, or two lb., of corn flour spaghetti will yield two to four big portions.

IMG_2692 - BLOG For the sauce base:
1 kilo, 2 lb., of canned, crushed tomatoes (no sodium!)

1 ½ dl, just about half a cup of tomato purée (no sodium!)
3 tbsp fresh lemon juice
1 tsp dried oregano
2 tsp paprika powder
3 cloves of garlic
1 dust of cinnamon (be very careful with this as it easily can be overpowering)
2-6 tbsp of coconut sugar (adjust according to you liking)
½ tsp freshly ground black pepper
2-4 tbsp tamari

Other ingredients:
1 kilo, 2 lb., of mushrooms – I used ordinary champignons

2 carrots
1 large white onion
1 kilo, or 2 lb., of corn pasta – I used spaghetti. (N.B. you can divide the leftovers from the sauce into portions and store them in your freezer. If you do, make sure you adjust the amount of pasta so you do not end up with more than you can consume)

Sides:
Iceberg lettuce

1 bellpepper – I used a yellow one

Instructions:
Begin with the sauce base. Put the tomatoes and tomato purée in a pot and press the garlic cloves into the pot. On medium heat, bring the base to a simmer and then season with the rest of the sauce ingredients. I recommend you start small and then add more as the flavors take a little bit of time to combine and develop, especially when it comes to cinnamon. Give the sauce a taste every now and then and add more of any ingredient if you like. Once you are satisfied, turn the heat to low and let it sit on the stove until the rest is ready.

Chop the mushrooms into fine bits, shred the carrots roughly and chop up the onion. Put the mushrooms in a large pot and let them fry until almost all liquid has evaporated. Make sure you stir well at the end of this process as you do not wish for them to stick to the bottom of the pot. Throw in the carrots and onion and stir. Let the carrots and onion soften slightly or completely, that is up to you. Personally, I prefer them to be only somewhat soft. Give the veggies a taste to see what you prefer.

Once you are satisfied with the texture of the veggies, lower the heat quite a bit and add the sauce. Stir and let the veggie sauce combine for a few minutes. The longer it cooks the more the flavors will develop. I did not have enough patience, so I removed it from the stove after about 10 minutes.

IMG_2686 - BLOG Cook the pasta while the veggie sauce is cooking. Following the instructions on the packet.

Wash the lettuce leaves and chop the bell pepper finely.

Once everything is ready to be served, you can enjoy it in many different ways. I made lettuce boats and sprinkled some bell pepper on top, which was incredibly delicious.

Skärmavbild 2014-02-22 kl. 12.02.29 I truly hope you enjoy this recipe as much as I did. And please, do yourself a favor and purchase only organic alternatives of the ingredients listed.

Be happy and clean, stay fruity and green!