47. Kesellapannkakor
46. Bröd med oliv&tomat
45. Youghurtpannacotta
44. Formfranskan
43. Fromage blanc
42. Veganglass med banan
2 bananer, frysta och sen tinade
1/2 limeblad, klippt i små små bitar
1 näve hallon, frysta eller färska
När bananen tinat något, mixa med limebladet. När det blivit mjukt och fått glassigt utseende, häll i hallon och rör runt med sked. Låt tina någon minut och servera.
41. Lemonblueberrycheesetart
40. Blåbärssufflé
39. Hallonmaräng
38. The indulge salad
37. Muffinssemlor
36. Blåbärscobbler
[källa]
35. Kesoplättar
[källa]
34. Stuffed tofu
[källa]
33. Israeli couscous
32. Tofusallad
1 cup raw chickpeas, soaked overnight
1/2 cup raw mung beans, soaked overnight
1/2 cup French style lentils
2 tbs sunflower seeds (soaking is optional)
2 tbs raw pumpkin seeds
2 carrots, coarsely grated
2 shallots, finely chopped
2 big handfuls baby spinach, washed
small bunch flat-leaf parsley, finely chopped
1/4 lemon, juiced
ground black pepper, to taste
300g silken tofu
1 tbs shiro miso
1 tbs extra-virgin olive oil
2 tsp organic apple cider vinegar
ground black pepper, to taste
In separate saucepans, cook the chickpeas, mung beans, lentils and quinoa in boiling water until tender. Let cool slightly and combine in one large bowl. Add the seeds, carrot, shallots, parsley and baby spinach. Season with lemon juice and black pepper and toss well until combined.
For the tofu mayonnaise, steam the tofu for 5 minutes and let cool slightly. Place the tofu in a bowl of a food processor, add the other ingredients and process until creamy. Add the mayonnaise into the salad and mix well to combine.
31. Linssallad
Ingredients:
250g cherry tomatoes, halved (1 1/2 cups)
1/2 red onion, finely sliced
1/2 garlic clove, crushed (minced)
1/2 lemon, juiced (or more to taste)
1 tbs olive oil
150g Puy lentils (1 cup dried)
250g pack Haloumi Cheese, cut into chunks (1/2 pack - slice at least 1/2 inch thick and then into rectangles)
a small bunch of coriander, roughly chopped (cilantro, 1/4 cup chopped)
(salt and ground pepper)
Toss the tomatoes, red onion, garlic, lemon juice and olive oil in a bowl. Cook the Puy lentils until just tender (I boiled the lentils in 3 cups of liquid - half water/half vegetable stock), drain and add to the bowl. Season well and toss.
Grill the haloumi until golden (I put my Haloumi into a dry non-stick pan, preheated on medium-high and fried for about 2 minutes on each side). Stir the coriander through the lentils and serve with the haloumi.
30. Apple, pear, cheddar
Autumn Apple, Pear, Cheddar Salad with Pecans
Serves 4-6.
Ingredients:
Dressing
1 cup apple juice
2 - 3 tablespoons cider vinegar
1 teaspoon extra virgin olive oil (I use 3 tbs olive oil - equal to juice/vinegar)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad
10 cups salad greens (about 10 ounces) (I use red leaf lettuce or romaine usually - maybe 6 cups)
1 medium McIntosh apple, cored and cut into thin wedges
1 medium Bartlett pear, cored and cut into thin wedges
1/4 cup finely shredded sharp cheddar cheese (more to taste)
3 tablespoons chopped pecans, toasted (more to taste)
This is how you do:
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar (I use equal parts reduced apple juice and cider vinegar), oil, salt, and pepper, stirring with a whisk.
Combine greens, apple, and pear in a large bowl. Drizzle with dressing, toss gently to coat. Sprinkle with cheese and nuts.
29. Veggieburger
Ingredients:
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes.
Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.
Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. The mixture should be moist enough to easily form and hold a patty shape. Add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter. Form mixture into 12 patties.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Serve on buns topped with avocado, tomato, onion, and more sprouts, if desired. Alternatively, you can make extra-thick patties (1 1/2 inches), and slice them in half after cooking. Put the filling inside the patty, and you have a self-bunning-burger.
28. Avokadoböndipp
Creamy white bean and avocado spread
Yields about 4 cups
1 can white kidney beans, drained and rinsed
2-3 very ripe avocados
1 clove garlic
1/2 cup fresh cilantro
2 green onions
juice of one lemon
zest of 1/2 lemon
salt and pepper to taste
27. Hallon choklad cupcake
Raspberry Chocolate Cupcakes
3 ounces unsweetened chocolate, chopped
1 cup flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla extract
1 tbsp raspberry extract
1. Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
2. In a double boiler (or a bowl over a pot of simmering water), stir chocolate until melted and smooth. Remove bowl from heat.
3. In a large bowl, beat butter and sugar until smoothly blended and creamy, about 2 minutes. Add the chocolate from step 2, and mix evenly.
4. Beat in the eggs one at a time, then the vanilla, raspberry extract, and sour cream.
6. Add the flour mixture in 3 parts, until it is incorporated and batter looks smooth.
7. Fill cupcake liners 2/3 full. Do not be tempted to overfill, or they will sink in the middle! Bake at 350° until toothpick comes out clean (about 15-20 minutes for large cupcakes, and 10-12 minutes for mini cupcakes)
Raspberry Cream Cheese Frosting
8 ounces cream cheese
1/4 cup unsalted butter, room temperature
2-4 cups sifted powdered sugar
1/2 teaspoon of raspberry extract
Red food coloring
1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Mix in raspberry extract and a few drops of food coloring for pink color.
4. Add the powdered sugar in parts, beating until smooth. Continue to add powdered sugar until desired consistency.
[källa har jag tappat bort men jag tror det är här]