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

Not delicious cake – but amazing frosting!

So, I tried to make a cake which was gluten free and sugar free – it did not taste good. However, the frosting is my favorite of all times, so I will share that. Just make sure you put it on a vegan cake people!

Coffee and Kahlua frosting:

• 240 g powdered sugar/icing sugar
• 28 g vegan butter
• 30 ml Kahlua
• 0.5 tbsp coffee powder
• 1-2 tbsp vegetable milk of your choice
• 1 tsp vanilla extract

How:

1. Mix the coffee powder and the vegetable milk to a thick paste
2. mix all the ingredients with an electric whisk.
3. If you want the frosting to be thicker – add powdered sugar. If you want it to be less thick – add vegetable milk.
4. enjoy with any vegan cake of choice!

• 

Banana Bread

This is a vegan (can be made glutenfree) banana bread!

This recipe is adapted from this and will yield one loaf.

• 175 g oats (you need to make this into oatflour with a mixer, and to make it glutenfree, use glutenfree oats)
• 2 mashed up very ripe bananas
• 0.75 tsp of baking soda
• 1 tsp of bicarbonate soda
• 1 tsp of cinnamon
• 1 tsp of sea salt (can use regular salt as well)
• 1.5 tsp of vanilla powder (can be substituted with 1 tsp of vanilla essence)
• 50 ml of vegetable milk of choice (I used oatmilk)
• 50 ml of coconut oil (better if it is liquified)
• 50 ml of agave syrup
• 1.5 tbsp of white wine vinegar
• FOR LESS HEALTHY, BUT TASTY, EFFECT – add 100 ml of dark vegan chocolate

How to:

1. Put the oven on 175 degrees.
2. Mix the oats into meal and mash the bananas.
3. add all the ingredients into the mixer, but the chocolate, and then mix the batter smooth. Lastly add the chocolate, but mix them in with a spoon.
4. put parchment paper in a baking pan (for bread) and add the batter.
5. keep it in the oven for 35 minutes, and then turn the oven off and leave the bread in for 10-15 minutes. The bread can be put in the fridge (where I prefer it as it makes the chocolate in it crunchy), or outside.

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