We wanted to share some of our favorite summer recipes with you. Let us know when you try them out and be sure to tag us on Instagram!
Delicious breakfast pancakes - vegan & GF
This morning I decided not to do my default breakfast, but to actually ask what my body wanted. It feels so good to not use the mind to decide things for me, but the body instead.
It wanted pancakes! So I made some delicious ones with what I had in my pantry. This recipe is super easy and I just intuitively put it together. It turned out really delicious.
Ingredients
Makes about 8 pancakes - perfect breakfast for 2 people
1 banana, mashed
1 cup of oat flour (blended oats)
1 cup of almond flour
1 cup of oat milk
1 tablespoon of psyllium husk (can sub for only chia or flax seeds)
1 tablespoon of chia seeds (optional)
A pinch of salt, cinnamon & vanilla powder (I use Kolonihagens organic spices - they are incredible)
Coconut oil for frying
Toppings of choice - I used banana, blueberries, maple syrup, and peanut butter
* We use as many organic ingredients as possible! Better for us, better for the planet.
How to
Mix together all the ingredients in a bowl. Heat up coconut oil in a pan. Make sure the pan gets hot but not too hot.
Add 3 spoonfuls of batter - one for each pancake - and fry them on one side until they get brown. Then flip
Enjoy with your favorite toppings!
Favorite Vegan Christmas Recipes
Easy vegan nut roast
By Madeleine Olivia
METHOD
Toast the nuts over low to medium heat in a large pan, keeping an eye so they don’t burn. It should take 5-10 minutes until they are nice and toasted. Remove pan from heat and set aside.
Thinly slice the toasted nuts, or add to a food processor and blitz until roughly chopped.
Chop up the onions, thinly cube the celery and carrots into small chunks, mince the garlic, and slice the mushrooms.
Remove the leaves from the stems of the herbs and chop them up thinly.
Preheat oven to 200C (390F).
Heat up some oil in a large pan and then add in the onions, carrots and celery. Fry for 5-10 minutes until softened.
Add in the garlic and fry for 1-2 minutes.
Crumble in the chestnuts, add the herbs and spices. Stir through to mix.
Add in the chopped mushrooms to the pan and cook down for 15-20 minutes until reduced. Season with salt and pepper
Stir through remaining ingredients and cook for a couple minutes until combined. Remove from heat.
Grease and line a loaf tin and add the nut roast mixture. Pack it down to fill the tin and roast in the oven for 45 minutes. Serve in slices alongside a roast dinner this Christmas.
INGREDIENTS
200g chopped mixed nuts
2 onions
3 cloves of garlic
2 sticks of celery
1 carrot
200g mushrooms
2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme
1 tbsp oil
200g chestnuts
1 tsp paprika
Pinch of nutmeg and allspice
1 tsp cinnamon
Salt and pepper
125ml veg stock
100g dried cranberries
100g cooked brown rice*
Knob of butter
150g breadcrumbs
Zest of an orange
Brussel Sprouts with Walnuts & Cranberries
INGREDIENTS
500g brussel sprouts
Handful of walnuts
Handful of cranberries
Knob of vegan butter
Salt and pepper
METHOD
Remove any tough outer leaves and score a cross with a knife on the base of any larger brussel sprouts.
Fill a large pan with water, bring to the boil and add a pinch of salt.
Add the brussel sprouts to the pan and simmer for 5-8 minutes until tender.
Drain and add to a bowl. Stir through the butter, add in the cranberries and walnuts. Season with salt and pepper.
Vegan no-meat loaf
INGREDIENTS (1 loaf)
3 cloves garlic
1 onion (chopped)
1 bell pepper (chopped)
3 tablespoons oil
1 package (300 grams) vegan minced “meat” (we used VegMe)
2 tablespoons oatmeal
2 slices of bread (crumbled)
5 tablespoons ketchup
1 tablespoon garlic salt (or garlic seasoning + salt)
1/2 teaspoon pepper
2 tablespoons brown sugar
1/2 teaspoon nutmeg
METHOD
Set the oven to 190 degrees. Grease a loaf pan. (We used one about the size of a small bread).
Fry onions, garlic and peppers in the pan until golden.
Mix the fried together with minced “meat”, oatmeal, breadcrumbs, 3 tablespoons ketchup, garlic salt, salt and pepper. Mix well. Put the mixture in the loaf pan and press it down a little.
Cover with aluminum foil and cook for 30 minutes. Remove from the oven.
Mix together 2 tablespoons of ketchup with brown sugar and nutmeg and whisk together. Spread this on top of the loaf. Bake for another 15 minutes without foil on top.
Voila it's done! Let it cool a bit before eating. Serve with good potatoes or potato salad, green salad and cranberry jam!
Vegan no meat balls and baked sweet potato with pomegranate
INGREDIENTS (2 people)
2 sweet potatoes
1 packet of kale
1 pomegranate
1 pack vegan aioli (we used VegMe)
1 pack vegan meatballs
Salt and pepper
Cranberry jam
METHOD
Bake the sweet potato in the oven at 200 degrees for 1-1.5 hours (feel free to punch holes in it).
Bake the kale in the oven for 5-8 minutes (watch so they do not burn). They get crispy and good.
Rinse the pomegranate seeds, and assemble everything on top of the baked potato. Heat the vegan no meat balls in the oven and serve with cranberry jam. Have a great time!
Vegan peanut butter & coconut fudge
INGREDIENTS
1 cup peanut butter
1/4 cup coconut oil
1.5 tbsp. maple syrup
1/8 tsp sea salt
1/4 cup dark chocolate chips
1 tsp coconut oil
METHOD
Line a small loaf pan with parchment paper.
In a small saucepan, over medium low heat, melt together the fudge ingredients (peanut butter, coconut oil, maple syrup, salt) until smooth. Pour into your prepared dish.
In another small saucepan over medium low heat, melt together the chocolate chips and coconut oil by stirring until smooth.
Drizzle the melted chocolate over the fudge and then use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate
Freeze for an hour
Cut into 16 squares and store in the freezer. These will melt at room temp.
Hope you enjoy the recipes! Ask us if you have any questions - @radicalbroccoli on Instagram. Lots of Christmas love from us.
Autumn bowl with roasted chickpea, kale & tahini dressing ♻️ + new BOWLS!
Hi friends!
(Reklame - samarbeid med Better Bowls)
How are you?
We have a really cool collab going on with Better Bowls! Have you seen it on Instagram yet? If not, check us out under @radicalbroccoli and @betterbowls 🌱 Together we have created two bowls: “Radical Bowl” & “Better Broccoli” - both of which made of 100% up cycled coconut shells (that would otherwise be thrown out) ♻️♻️. For every purchase, we donate 10% to Nordic Ocean Watch, a Norwegian environmental organization dedicated to taking care of the ocean! 🐬🐬
Warming bowl for fall with roasted chickpeas!
You need (serves 1 bowl)
1 sweet potato
1 can chickpeas
1 handful kale
½ avocado
1 tbsp hemp seeds
Olive oil
Lemon
Garlic
Tahini
How to make it
Preheat the oven to 200 degrees and drain and rinse and the chickpeas. Spread them out on a kitchen towel and pat them dry. Remove all loose skins. Make sure they are completely dry before adding olive oil, or else they won't be crispy. (Good idea to make more than one can and save some for later). Add them to a baking tray (with a parchment sheet under) and drizzle some oil and salt. Pop it in the oven for 20 minutes, until crispy! When they come out of the oven, you can add more of your favorite spices.
Chop the sweet potato into square bites, and add them to a baking tray (with parchment paper). Add salt and some olive oil. Pop them in the oven with the chickpeas, until they become soft.
Rinse the kale and add it to the Better Than Broccoli bowl. Add some olive oil and salt, and massage it until it becomes soft (IMPORTANT for taste & digestion). This is the base of the bowl!
Once the chickpeas and potatoes are done, add them to the bowl together with avocado, squeeze of a lime, some tahini, salt and pepper and hemp seeds 🤤🤤🤤
ENJOY!! Any questions pop them below
Hope you enjoy the recipe - and get yourself some amazing new bowls. We are just super loving these, they are so handy for everything from smoothie bowl to dinner and snacks. Get your bowls here.
Big hugs,
Susanne & Anette
Fall risotto (vegan & gluten free)
400 grams chanterelles
1 bunch asparagus
2 Charlotte onions
2 cloves garlic
Juice of 1/2 a lemon
250 grams risotto rice
1.5 dL white wine
8 dl water
Herbs & spices: salt and pepper, tarragon, vegetable stock, thyme
Chop garlic and onion into small bites. Fry in a large pot until golden.
In another pan, fry chanterelles (without oil) until they lose their water. Add the asparagus. Add to the pot with the garlic and onion mix.
Add the risotto rice. Fry for one minute. Add the white wine and let it boil until the liquid dissolves. Add the water part by part while stirring and keeping the pot at a medium heat. Continue for 20 minutes until the rice is soft and perfect.
enjoy!!
Creamy avocado pasta salad
Do you ever eat the same thing over and over and over again? I do that all the time, out of a combination of reasons. Like the fact that it saves time to not find something new, and that I know that it will taste good. But! sometimes I switch it up, and today I decided to make an ultra creamy, delicious, colorful, healthy, vegan pasta salad!
You need:
I don’t follow recipes when cooking, so I just took everything I had in the fridge and mixed it together, but I will try to reconstruct it for you! You can use any veggies you like in a salad basically, some pasta, avocado, lemon, lime, orange and some salt and garlic powder. I used:
Cucumber (organic, spiralized so that its more fun to eat!)
Carrot (same thing here)
Mixed salat (organic)
Spinach
Mango
Cherry tomatoes
Aroma mushroom
Black bean pasta
Lentils
Sundried tomatoes
Spices: salt, pepper, garlic
For the avocado sauce:
1 1/2 - 2 avocado
Juice of half an orange
Juice of half a lime
A pinch of Himalaya salt
A teaspoon of garlic powder
How to:
If you’re using dry sun-dried tomatoes, make sure to soak these first
Boil the pasta according to the package
Fry the chopped mushrooms in a pan, and add some pepper
Spiralize the cucumber and carrot. Add the mixed greens. Chop up the mango, tomatoes, sun-dried tomatoes.
Make the avocado sauce by blending together all ingredients in a food processor or a blender. Add more water if you want it more creamy, and taste with the flavors!
Mix it all together and dine
Have fun with the colors, and enjoy this deliiisshhhhh meal!
Plant-based potato nachos
We tried a very satisfying recipe the other day - home made potato nachos. Its a recipe from Medical Medium, but we gave it a little twist.
You need (2-3 servings):
6 medium potatoes
2 tsp coconut oil
Sea salt
1 avocado
1 cup diced tomato
1 cup diced onion
1/2 cup cilantro
Jalapeños
2 limes
1 can organic lentils/beans
Garlic aioli (see below)
How to:
Preheat the oven to 190 celcius.
Slice the potatoes into thin slices. Add them to a lined baking tray with the coconut oil spread evenly. Add 1/2 tsp sea salt on top. Place them evenly out on the tray so they are not overlapping.
Bake them for 20 minutes, flip them and bake them for 10 more minutes.
While they bake, make the salsa. Add the avocado, tomato, onion, cilantro, and juice of both limes to a bowl and mix together.
Garlic aioli
1 cup cashews
2 tbsp olive oil
3 garlic cloves
2 lemons
Sea salt
1/2-1 cup water
How to:
Mix together all the ingredients in a blender or with a hand mixer until smooth. Add more water if you want a more fluid consistency.
Assembly
Add the potatoes evenly on the plate. Top it with the avocado salsa and the vegan garlic aioli, and some cilantro. Drizzle some sea salt on top, and enjoy!!
Vegan curry w/sweet potato & broccoli
Red curry had to be one of the most delicious meals ever. I have never heard of anyone who actually doesn’t like it? Here is a quick recipe for a vegan variant, which yummy ingredients such as broccoli and Japanese sweet potato.
You need (2-4 portions):
1 cup of broccoli
1 cup of sweet potato
1 cup of red pepper
1 cup of mushrooms
2 leeks
Cashew nuts
Lime
1 tbsp red curry paste
1 onion, 2 cloves of garlic
1 inch of ginger
2-4 handfuls cilantro
Rice
1-2 tbsp tamari
1 tbsp coconut oil for frying
2 boxes of coconut milk
Try and choose as many of the ingredients as possible organic!
How to:
Fry some onion and garlic in a pan in coconut oil.
Add the curry paste, ginger, some of the cilantro and coconut milk. Let it boil for 5 minutes.
Add the diced sweet potato, broccoli and red pepper. Let it simmer for 20 minutes.
Add the diced mushrooms. Let it simmer for another 10 minutes.
Set the taste with the tamari and some salt and pepper if needed. The curry can stay in the pot simmering as long as you have time for. The taste just gets better and better!
Serve with warm rice, a squeeze of lime, cashew nuts and lots of cilantro on top!
The perfect warming meal during winter time! We made a large portion and popped the rest in the freezer so that there is leftovers for those days you don’t have time to cook :) Enjoy!
Zucchini pasta w/avocado sauce
Zucchini pasta with avocado sauce
You need (2 portions):
1-2 zucchinis (squash)
1 avocado
1 tbs olive oil or coconut oil for frying
1 tsp cumin
1 handful basil
1 tsp salt
1-2 tbsp pine nuts
1-2 tbsp nutritional yeast (optional)
How to:
Make thin slices of the zucchini with a spiralizer, cheese cutter or a knife. Warm some oil in a pan. Fry the zucchini on low heat until it becomes golden.
Meanwhile, cut the avocado in two and add it in a blender/food processor with basil, salt, cumin and nutritional yeast and some water if needed. Blend until you get a creamy consistency. You can choose how liquid you want the sauce to be.
Roast the pine nuts in a pan without oil. Make sure they don’t burn - they roast very quickly!
Add the avocado sauce into the pan and blend in the zucchini. Add some fresh basil and the roasted pine nuts on top - and voila! A plant based, healthy, warming and delicious dinner!
Fresh vegan spring rolls w/dip
You need:
Chinese cabbage
Spinach
Cucumber
Tomato
Avocado
Mango
Sprouts
Cilantro
Carrots
Peanut sauce:
3 cm fresh ginger
1 clove of garlic
1 tsp fresh chili
3 tbsp peanut butter
3 tbsp soy sauce (or Tamari for gluten-free)
1 tbsp sesame oil or olive oil
4 tbsp water
Juice from half a lime
1 tbsp maple syrup
How to:
Start with the sauce. Finely chop garlic and chili, and grate the ginger. Mix together the rest of the ingredients. Adjust the flavors to your taste.
Wash and thinly slice cucumber, tomato, avocado, mango and carrots. Most veggies are delicious in this recipe - you can always swap in your favorites!
Wash Chinese cabbage, sprouts and cilantro.
Fill the Chinese cabbage leaves with veggies, spinach, sprouts, and add the delicious peanut sauce and cilantro. Roll the cabbage leaves together, so it makes a spring roll, and slice the spring roll into smaller pieces, as you can see in the photo.
Enjoy your delicious, plant-based, healthy and colorful meal!
Pasta Alfredo - dinner under 20 minutes
Vegan pasta Alfredo
You need (2 portions):
Olive oil
1 yellow onion
1 red onion
Garlic
Mushroom
1 dl plant-based milk (we used Oatly)
0,5 dl cashew nuts
Salt & pepper
Spaghetti or another type of pasta
Basil or another fresh herb to garnish
How to:
Boil spaghetti as instructed on the package
Chop the onion and mushroom into bites, and finely chop the garlic. Add some olive oil to a medium warm pan. Roast the onion until it turns golden. Then, add the garlic, and then the mushroom at the end. Let it fry all together until the mushroom is warm all the way through.
Take out half the mixture of the pan and add it to a blender or a food processor. Add oat milk, cashew nuts, salt, and pepper. Blend until you get a creamy sauce.
Drain the spaghetti when it’s done, and add a bit of olive oil. Pour the sauce over the freshly boiled spaghetti, and blend in the rest of the garnish from the pan. Add salt and pepper to your preference, and top with fresh basil.
Enjoy your dinner!
Asian inspired vegan salad
We wanted to share a delicious recipe with you guys that we previously posted on Rema 1000’s website. It is part of a series of 5 diners that you can make under 20 minutes. It’s very simple to make, very likable and very colorful!
Asian style vegan salad
For the salad (4 portions):
1 pack of noodles (any type you like - we usually use rice noodles)
1-2 mango
1 large pack of baby-leaf salad mix
1-2 cucumbers
2 sweet red peppers
Sesame seeds
4 large tomatoes or the equivalent in cherry tomatoes
1 pack of mushrooms
Sprouts
For the dressing:
3 tbsp soy sauce or tamari (gluten-free version)
Juice of ½ an orange
Salt
Pepper
Garlic powder
1 tbsp agave syrup/maple syrup/honey
Juice of ½ a lime
How to:
Boil the noodles as described on the package.
Prepare the salad. Chop up the mango, tomatoes, cucumber in small bites. Make spirals of carrot with a spiralizer, mandolin or cheese cutter. Rinse the salad and the sprouts.
Make the dressing by adding soy sauce, lime, organge, salt, pepper, galic and sweetner. Taste it and adjust to your liking. Mix well!
Hope you like it!
Falafel in pita - dinner under 20 minutes
This is the stereotypical vegan dinner, isn’t it? No wonder, cause it’s delicious, easy to make, healthy and comforting! We promise that you are able to prepare it in under 20 minutes.
You need (2 portions):
2 cans of chickpeas (ca 500 g)
2 tbsp chickpea flour or wheat flour
1 handful spinach
2 cloves garlic
Coconut or olive oil for frying
Salt & pepper
1 tsp turmeric
1 tsp paprika spice
1 tsp cumin
¼ tsp pepper
1 handful fresh parsley, chopped
1 pinch cardamom
1 pinch cayenne pepper
On the side:
1 yellow onion
4 cloves garlic
1 box cherry tomatoes
Baby leaf mix
Pita bread
Hummus
2 cans chickpeas
5 tbsp olive oil
4 tbsp water
1-2 tsp salt
1 tsp cumin
Juice of 1/4 lemon
How to:
Set the oven to 180 degrees Celcius.
Slice the yellow onion into boats. Add the onion, 4 cloves of garlic (with their peel) cherry tomatoes on a tray and bake for 20 minutes. In the last 6 minutes you can turn on the warm air function in the oven and add the pita.
While the goodies are baking, you can start making the falafel. Rinse the chickpeas until all the bubbles are gone. Add the chickpeas and the additional chickpea ingredients in a food processor or blend with a hand mixer.
Shape the falafels into small, flat cakes and fry at medium heat until they become crispy on the outside, but stay soft inside.
While the falafels are frying, you can make the hummus. Rinse the chickpeas well. Add all the hummus ingredients into a food processor and blend well. You can also use a hand mixer. Add salt, cumin and lemon juice to adjust the flavor to your liking!
Fill the pita with the tomato/onion mixture, falafels, salad, and hummus.
Hope you enjoy it!
Vegan cooking class video
Originally published: March 12, 2019
Hi guys <3
We are writing to you from Hvaler where we have a summer house. Since its not even close to summer yet it’s pretty cold here right now! So it will probably be a short trip.
When we visited Costa Rica we spent a week at Thea Retreat which is owned and built by our dearest friend Adi Meyer and her husband. Adi is a nutritionist and a reiki master who is really one of our greatest teachers when it comes to food! The whole week we ate super healthy organic vegan food, either from the garden in Thea Retreat or close by in Costa Rica. The last day at Thea we had a cooking class where we made four different meals: potato salad, a green salad, coconut ceviche, and raw avocado cake. Vi made a little video of the different courses and the first one is out on Youtube now! Hope that you want to subscribe to our channel and we will make more videos shortly. If you want to book a retreat with Adi we highly recommend it, and you can visit her website here. For us it has the best way to kickstart our health again after our bodies has been through periods of tremendous stress. Leaving Thea we felt better than ever and so empowered to take care of our health again <3
//Hey guys!! How are you? We are so excited to publish the first of a series of YouTube videos from our plant-based cooking class at Thea Retreat in Costa Rica. Hope you like it, and feel free to comment on topics you would like us to talk about in our videos. ✨
Baked sweet potato
Hey! Are you up for making the most delicious vegan meal ever? It is so easy to make - even those of you who consider yourselves to be horrible cooks will manage making it 👀
It’s also delicious, super healthy, comforting, warming and fun to eat!
Baked sweet potatoes
(2 portions)
You need:
2 sweet potatoes
1 mango
2 large tomatoes
1-2 lime
2 avocadoes
1-2 cans black beans
Fresh salad (spinach or baby leaf for example)
Leeks
Cilantro
Garlic powder
Onion powder
Salt
How to:
Start by heating the oven to 200 C. 🍠 Wash and poke holes in the sweet potatoes with a fork. Place them in the oven for about an hour while you prepare everything else.
🥭 Next, fine chop the mango and the tomatoes with cilantro and place it in a bowl together. If you want it extra sweet you can dash over a bit of orange or apple juice.
🥑 Time to make the guacamole! Place the avocado in a blender (or blend with a hand mixer or a fork) add some union powder, salt and cilantro and blend away.
🥗 Then rinse of the black beans and and salad and place them in separate bowls.
Lastly, take the potatoes out of the oven, cut them in two and place the mango salsa, black beans and guac into the potato. Enjoy the best meal you ever had.
See our IGTV on how to make this dish HERE
Hope you like it!
The best sweet potato snack
Hi friends!
Hope life is treating you good. We have been making these sweet potato toast lately, and they are so easy and so delicious that we wanted to share them with you! They are also perfect to have in the fridge and eat as a snack during the day.
Sweet potato toasts
1 large sweet potato
1/5 avocado
4 big handfuls of spinach
salt
pepper
cilantro
How to make it:
Turn the oven on to 180 C.
Start by washing the sweet potato and slicing it into big chunky bites (as seen in the photo).
Place the potatoes into the oven and let them stay for about 30-35 minutes.
Meanwhile, you can take the spinach and lightly sauté it in a pan.
When the potatoes are done in the oven, let them cool of a little and place avocado and the spinach on top.
Finish with salt, pepper, cilantro and voila! Hope you like it.
Vegan Christmas dinner
Happy new year dear friends!
Hope you had a really good time and that you are ready for a new year and a new start. We celebrated both Christmas and New Years in LA this year, with our friends. What was super cool was that our friends also decided to have a (mostly) vegan Christmas dinner. Dinner was just super delicious, and everyone said that they didn’t miss meat (yay!).
So here is some inspiration for next years dinner.
Vegan Christmas dinner
Here are the recipes we used:
Nut roast & gravy (click for recipe)
Baked Brussel sprouts & butternut squash & cranberries (click for recipe)
Mashed potatoes - boiled potatoes, and mashed them with almond milk, salt and parsley
Sauerkraut - bought from the store, but its really easy to make!
Vegan rice pudding & raspberry jam - cooked up sushi rice with oat milk and water for about an hour and added maple syrup
Vegan & gluten-free brownies (click for recipe)
Fig balls - just blended together figs and coconut flakes in the blender and made small balls
Pumpkin pie pancakes (GF + vegan)
Today we’re making pancakes. for Thanksgiving! These are vegan, gluten free and pretty healthy but still delicious. The recipe is an adaptation from this one. You only need a few different ingredients and spices, a high speed blender and a pan to fry them in. Lets go!
Ingredients:
1/2 cup + 1-2 tbsp unsweetened almond milk or oat milk*
1/3 cup unsweetened pumpkin puree
1 cup gluten-free oat flour
3 tbsp coconut sugar
1/2 tsp ground cinnamon
1/8 tsp of ground nutmeg
1 tsp baking powder
*We make oat milk by quickly blending 1 cup oats with 4 cups water for 30-45 seconds in a high speed blender. Sift the liquid through a (clean!) kitchen towel.
Topping suggestions:
Pecan nuts, chopped
Banana slices
Maple syrup
Blueberries
How to:
Mix together plant milk and pumpkin pure inn a small bowl.
Combine oat flour, cinnamon, nutmeg, baking soda and coconut sugar in a larger bowl. Add the pumpkin puree mixture to the flour and stir until you get an even mxture. Add 1-2 tbsp more plant milk if you need it. It should be a thick batter, but you should be able to pour it.
Cook for 2-3 minutes on each side in a pan on medium heat.
Serve with your favorite toppings! We love blueberries, banana and maple syrup.
Maple roasted sweet potato fries
Ok ok ok this combination is seriously the best thing ever. The mix of crunchy and soft, salt and sweet is irresistible! It’s also really easy to make, you just need to have the right ingredients at home! Lastly, its super cheap and potatoes must be one of the most sustainable veggies out there. If you are in Norway, I highly recommend this article - on some really cool farmers now growing sweet potatoes in Norway!
Maple Roasted Sweet potato Fries (2 people)
Time: 5 min prep, 40 min oven
Ingredients:
2 sweet potatoes
1 garlic
2 tablespoons maple syrup
salt and pepper
Start by turning on the oven to 190 C (375 F). Next, start slicing the sweet potatoes. The best thing is to keep them kind of thick (see photo). This way they are both crispy and soft inside at the same time. Place the sweet potatoes on a tray and peel the garlic cloves and place them whole in the tray (just if you like garlic). Then drizzle over maple syrup and salt and pepper and place them in the oven. They should stay in the oven for about 30-40 minutes. This is vary from oven to oven, so it’s best to check up on them after 30 minutes.
Hope you love them as much as we do! The healthiest most sustainable comfort food you will ever make <3
5 enkle middager med Grønne Folk
Reklame
I dag skal vi vise dere 5 enkle måter å spise mer grønt til middag i samarbeid med Grønne Folk. Grønne Folk ble startet av Ragnhild, Bjørnar og Jonas, og maten blir dyrket, sanket og produsert i samme område, på Frosta gård og Viken gartneri.
Vi har brukt produktene til Grønne Folk så lenge vi kan huske at de har vært i butikkhyllene. I sommer, da Anette skulle på ferie på Vestlandet pakket hun med seg selleriburgere, som holdt seg godt på turen. De ble stekt på primus og spist ute med nydelig utsikt og i godt selskap. Det som gjør at hjertet vårt banker litt ekstra for Grønne Folk, er at alle grønnsakene de dyrker på Frosta blir brukt i produktene, også de som ellers ville blitt sortert bort. På denne måten får bonden en høyere avkastning på maten, og produksjonen av maten er med på å redusere matsvinn. Alle produktene er basert på grønnsaker, helt uten tilsetningsstoffer. I tillegg gjør produkter som dette det enda enklere for oss å spise mer grønnsaker, selv når vi ikke har så mye tid til å lage mat på!
Vi har lyst til å vise dere noen deilige middager og hvordan vi har valgt å tilberede Grønne Folk. På menyen står det kikertcurry, chili sin carne, bolognese, selleriburgere og hummus. Hvordan man velger å tilberede rettene kan varieres i det uendelige, men her er våre favoritter!
Kikertcurry med gul ris
Denne curryen er basert på kikerter, tomat, gulrot, spinat, løk, selleri, pastinakk og krydder og er perfekt når været er litt ruskete og man trenger noe varmt å spise. Denne retten valgte vi å tilberede med gul ris og masse friske urter. Risen er kokt med krydder og salt slik at den får en rik smak, og ikke minst en skikkelig fresh farge.
Du trenger:
Grønne folk kikertcurry
Basmatiris
Koriander
Urtesalt
Sitronpepper
Fremgangsmåte:
Kok opp ris etter anvisning på pakken. Deretter finhakker du koriander og bland det inn i risen. Varm opp curryen i en gryte og smak til risen med salt og pepper. Dryss gjerne litt ekstra med koriander oppå risen for en deilig frisk smak.
Chili sin carne ala Broccoli
Chili sin carne inneholder tomat, bønner, løk, gulrot, selleri, pastinakk, urter og kryddere. Den smaker rikt og har vært veldig populær blant våre venner! Vi har tilberedt denne retten med avokado, grønnkålchips og Grønne Folk hummus. Det eneste du trenger å tilberede her er grønnkålchipsen!
Du trenger:
· Grønne folk chili sin carne
· 1 pakke grønnkål
· 2 dl cashewnøtter
· 3-4 ts næringsgjær
· 1 ts paprikapulver
· 1 ts salt
Fremgangsmåte:
Vask kålen godt og fjern stilkene. Bland sammen resten av ingrediensene i en blender, og ta massen ut i en skål. Masser kålen godt inn i massen og sett ovnen på 180 grader. La den stå i 12-14 minutter og la chipsen kjøle seg ned og bli sprø (hvis du klarer å vente).
Bolognese med grønn pasta
Denne deilge bolognesen inneholder tomat, linser, løk, gulrot, selleri, fennikel, purreløk, urter og kryddere. Denne retten bestemte vi oss for å ha med på matpakken, og for en deilig lunsj det ble! Vi valgte å lage den sammen med grønn pasta og drysset over vegansk ost.
Du trenger:
Grønne folk bolognese
Grønn pasta üten fra Rema 1000
1 pakke vegansk revet ost
Fremgangsmåte:
Kok opp pastaen etter anvisning på pakken. Skyll godt av etter koking og ha over olivenolje og smak til med salt og pepper
Saftig selleriburger med avokado og hummus
Selleriburgeren består av sellerirot, sorte bønner, gulrot, hodekål, glutenfrie havregryn, løk, potet, maismel, bokhvete, kikertmel, rapsolje og krydder. Vi tilberedte den med Grønne folk hummus, deilig burgerbrød, salat, og avokado.
Du trenger:
Grønne folk selleriburger
½ avokado
Salat
Burgerbrød
Grønne folk hummus
Fremgangsmåte:
Kutt opp avokadoen og skyll salaten og legg det oppå burgeren inni brødet. Dryss over litt god sitronpepper og ha gjerne litt sitron over salaten.
Grønne folk hummus
Du trenger:
Grønne folk hummus
Hummusen er laget av kikerter, tahini, hvitløk, ingefør og krydder. Det er en perfekt siderett til de fleste måltider, men er også god å bruke som dip til grønnsaker, chips eller rett på skiven! Som dere ser bruker vi den som en gjenganger i de aller fleste måltidene vi lager.
Håper dere ble inspirert til å lage noen deilige og enkle retter hjemme! Produktene finner dere i utvalgte Rema 1000 butikker.