Welcome to part 5 in the vegan food inspiration series! Since part 4 I've mentioned the recipe for a lovely new potato salad (served with seitan sausage and salad). As well as the fantastic okonomiyaki. And the Saag aloo.
The recipes you can as usual find in Swedish at the Årstiderna website, or in the app, if you'd like a translation for a specific recipe, leave a comment.
Ovenbaked aubergine with tamari, potato wedges, spinach, spring onion and sesame seeds. This was absolutely metl-in-your-mouth delicious. Even if the portion wasn't very hearty, as some portions are very generous others are smaller.
Quinoa bowl with portobello mushroom, spring onion, green beans, red cabbage and cherry plum tomatoes plus roased almonds. Nice but rather plain.
This was supposed to be quinoa-broccoli steaks, but it was impossible to shape them so I ended up just frying the mix instead. Served in tortilla with red cabbage and spicy tomato sauce. Another case of nice (although a little disappointing) but plain dish.
Summer rolls with crispy veggies and peanut sauce. This was such a delightfully messy and tasty experience! I will never be a master roll maker, but it was tasty and fun to make. Fresh carrots, spring onion, cucumber, fennel, green beans and some peanuts wasn't enough to fill you, still enjoyed the experience and I can definitely see it could be more satisfying with tofu and other veggies.
Hummus with bread rolls and tomato salad. Simple but lovely. As everything hummus is.
Hotpot with beans, tomato, fennel, squash, carrots and cumin. With few exceptions I'm not a great fan of tomato based sauces and dishes. This was not one of those exceptions. Filling, but not a favourite.
Quesadillas with black beans, baby spinach and nutritional yeast, served with avocado-tomato salsa. Such a delicious delight! Very satisfying and simple to make.
Salad wraps with cucumber, carrots, avocado, coriander, nectarine, peanut-garlic sauce and sesame seeds. Lovely to look at, tasty and fresh, but not satisfying at all, like the summer rolls there's need for more protein. Would make a lovely side salad though.
Pad thai noodles with summer cabbage, spring onions, tamari and peanuts. It was tasty, but would certainly have benefitted from tofu or some other protein more than a few peanuts.
Maccheroni pasta with pesto and tomato-chili salsa. Absolutely delicious. What a wonderful way of making pesto with walnuts, garlic, basil and nutritional yeast.
Tikka stew with paddy rice, spinach, lentils and nectarine-chili salsa. Nice but basic.
Wraps with homemade falafel with squash and tahinidressing. Very good. Doing your own falafel from scratch is so very satisfying, even if I don't enjoy the frying.
Millet stew with overbaked aubergine and walnut vineagrette. Delicious and filling. Smooth and creamy from the nutritional yeast.
Marinated tofu with pak choy, spring onions, carrots, squash, paddy rice and tamari. Lovely. The tofu came from British Dragonfly and it was really good.
Wraps with chili beans, rice, avocado and salad. Very nice and filling.
Seitan-spinach filled tortellini in aubergine-tomato sauce with nutritional yeast. This was one of those exceptions to me not liking tomato based sauces. It was lovely. And what a fun thing with seitan filled tortellini.
I hope you've found some tasty and useful inspiration for tasty, healthy, kind and environmental friendly cooking - any questions, leave a comment or get in touch!
Organic vegan food inspiration 1
Organic vegan food inspiration 2
Organic vegan food inspiration 3
2 comments:
Balkan kind of risotto - djuvec:
1 small onion – chopped
1 garlic clove -crushed
1/3 green pepper
1/3 red pepper
1/3 yellow pepper - all cut into cubes or short stripes
1 small carrot - cut into cubes
1/3 egg plant (everage size)cut into cubes
1–2 tbs olive oil
Heat the oil in a saucepan. Add ingredients as followed and fry until the onion is golden brown. Stir in
70 g risotto rice – or the one you prefer
1 tbs tomato paste
1 tsp red paprika
Stirring for a minute or two, then stir in
1/2 l vegetable stock
Cover and simmer gently for 15 minutes.
Meanwile cut 1 tomato into cubes, (remove seeds)
and sprikle over risotto, then simer for 5 more minutes. Done.
Serve warm, but it tastes cold as well.
This risotto must stay juicy, so if needed add some more liquid to it
while simmering. And cooking time depends of rice you take and it tastes better if rice is not to tender.
One cook said »Risotto must be juicy, so that you don't know,
whether to eat it with fork or spoon.«
This ingredients are for one person.
Hope you'll like it.
Good apetite!
hi sovica, thanks for the recipe, sounds lovely!
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