Creamy Lentil soup

Very simple but lovely and filling lentil soup!

Recipe is approximately for 4 people

You need;

• 4 potatoes (medium sized)
• 1 vegetable stock cube
• 200 ml (2 dl) of red lentils
• 1 tin of canned tomatoes
• 1 tin of canned coconut milk
• Water
• Grated ginger (after taste)
• 2 tbsp sambal oelek (after taste)
• Salt, soysauce, turmeric and cummin after taste

1. Take the skin off the potatoes and cut them in small cubes.
2. Put the canned tomatoes in a saucepan. Fill the empty tin with water and put it in aswell. Put in the stock cube, the potatoes and the lentils. Let boil for 10 minutes and add water if needed (the lentils will soak up the water so add some more if needed, but not too much as we still have the canned coconutmilk to put in.
3. Grate some ginger and add to the soup. Let it boil for another 10 minutes, at least until the potatoes and lentils are done.
4. Add the coconutmilk and sambal oelek and spices after taste
5. You can either enjoy it chunky as it is or use a hand blender to make it into a smooth soup, I prefer smooth but I am sure it will be just as good as chunky.

Tacos when gluten makes your stomach hurt…

Tortilla has been one of the hardest things to give up for me, I used to eat them almost everyday. My go to meal has always been to wok some vegetables and then eat them in a tortilla. It is versatile as you just take whatever you have at home for the moment, so most likely it would be slightly different every time.

Now, I have discovery that actually I do not have to give this meal up – I just switch the tortillas for lettuce leaves!

In these I have put;

• Vegan mince
• Red pepper
• Canned black beans
• Garlic
• Spices after taste – I use salt, pepper, paprika
• Vegan creme fraiche/qwark

1. First I put the mince, the pepper that I have cut into smaller pieces, garlic and the black beans in a pan.
2. I add water to not make it so dry
3. Add spices after taste and when you are done mix in the vegan creme fraiche (if you like that sort of stuff)
4. Put it in big lettuce leaves and enjooooooy

Avocado and Homemade Hummus Salad

I had a lot of chickpeas leftover after attempting to bake with aquafaba so I decided to make a very basic hummus

I used a food processor but I am sure that a handblender is fine.

What you need

• chickpeas
• garlic
• olive oil
• water
• tahini
• lemon

How:

When I make hummus it all depends on how much chickpeas I use and what I have at home! So for this one I had quite a lot, meaning I added 2 garlic cloves (I love garlic, but not my stomach unfortunately), 1 tbsp olive oil, 1 tbsp tahini, juice of half a lemon and then added water to get the right consistency.

The salad – I just used what I have at home

• 1 avocado, the spice I put on them is called ”lemon pepper”
• lettuce
• cucumer
• tomatoes
• grated carrots
• red pepper
• red kale

How to:

1. Mix the salad
2. Add the hummus
3. enjoy

Almost RAW salad

This salad is ALMOST raw, as I think that some of the ingredients in the dressing is not, but close enough. It is also Low FODMAP!

The salad

• 1/2 zucchini
• 1 carrot
•  3-4 leaves of red kale
• 2 hands of aragula
• 1/2 red bell pepper

The dressing

• 0.5 – 1 cm ginger (after taste basically)
• 1 tbsp of peanutbutter
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp agave syrup (or brown sugar)
• 1 tsp water

How to make it

1. grate the zuchinni and the carrot. Cut the bell pepper and add the aragula.
2. make the dressing through putting everything in a mixer or use a hand mixer.
3. mix it all together and ENJOY