Author Archives: Annika

Vegan Oatmeal Sandwich Bread

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All this rain puts me in a baking mood (not hard to do really). Today I wanted to make a delicious sandwich bread with some oats. So, I altered another bread recipe and here’s the result. I was very happy with this bread, so I thought I’d share it : )

Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

What you need (for 2 loaves):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar (sounds a lot, but supposedly it helps the bread rise)
  • 1 Teaspoon Salt
  • 4 1/2 Cup Flour (Start with 4 1/2 Cups and if dough is too sticky add a little more as needed)
  • 1 Cup Oats (Rolled Oats)
Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

What to do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy:FullSizeRender (23)
  3. Add the Salt and Oats.
  4. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 4 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.IMG_0571
  5. Grease or line a cookie sheet.
  6. Cut dough in half and form dough into 2 loaves (you might have to put some flour on your hands to do this), and place on to cookie sheet.IMG_0572
  7. Cover with clean kitchen towel and let rise for about 25 minutes.IMG_0574
  8. With a sharp knife cut a few slits in each loaf, as pictured below:IMG_0575
  9. Bake at 350 degrees for 25-30 minutes, until they are nice and golden brown.

    Vegan Oatmeal Sandwich Bread

    Vegan Oatmeal Sandwich Bread

  10. Let cool on wire rack.
Vegan Oatmeal Sandwich Bread

Vegan Oatmeal Sandwich Bread

Enjoy!

Annika

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Roasted Brussels Sprouts

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Holiday season is upon us again. What better time to master some vegetarian side dishes. If you start with fresh, preferably organic, ingredients you are not far away from a great tasting meal or side dish. Roasted Brussels Sprouts is one of those.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

What you need:

  • A nice bunch of Brussels Sprouts (trimmed and cleaned)
  • 1 – 2 Tablespoons of Olive Oil
  • Salt & Pepper
  • 1 or 2 Cloves of chopped Garlic (optional)
Brussels Sprouts

Brussels Sprouts

What to do:

  1. Preheat oven to 425 F
  2. Cut Brussels Sprouts in half and place on baking sheet along with chopped Garlic
  3. Drizzle a couple of tablespoons of Olive Oil over Brussels Sprouts and Garlic. Mix with your hands to make sure everything is coated with the oil. Add some Salt & Pepper, to taste
  4. Turn Brussels Sprouts with cut side facing down on baking sheet (this will give the nice roasted look)
  5. Roast/bake for about 25 minutes, until Brussels Sprouts are tender and nicely browned on the bottoms
Roasted Brussels Sprouts

Roasted Brussels Sprouts

This is a very simple and uncomplicated recipe, but it will make your Brussels Sprouts very tasty. Of course you could add various ingredients to this dish (lots of people like to add bacon), but sometimes it’s nice to just have a minimalist side dish. For the holidays it’s also great to have a lighter and healthier dish, like this one.

Enjoy!

Annika

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Perfectly Roasted Asparagus

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I love roasted and grilled vegetables! And it’s so easy to make. If you know what to do, that is : ). No one likes soggy veggies, so the trick is to roast the veggies at the right temperature for the appropriate amount of time. Asparagus roast up very quick, the thinner variety. This is a perfect side dish for almost any dinner, including Thanksgiving or Christmas Dinner. A light vegetable side dish.

Perfectly Roasted Asparagus

Roasted Asparagus

Roasted Asparagus

What you need:

  • 1 Bunch of Fresh Asparagus
  • 1 Tablespoon of Olive Oil
  • Salt & Pepper
Asparagus

Asparagus

What to do:

  1. Preheat oven to 425 F
  2. Trim off about an inch of the ends of the Asparagus
  3. Place Asparagus on baking sheet and drizzle with some Olive Oil (about a tablespoon) to coat
  4. Arrange Asparagus in a single layer, then season with Salt and Pepper

    Asparagus

    Asparagus

  5. Roast/Bake at 425 F for 10 minutes
Roasted Asparagus

Roasted Asparagus

This makes perfectly crunchy and tender asparagus. How easy is that?

Enjoy!

Annika

 

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Healthier Banana Bread – With Oats and Almond Milk

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I love banana bread, and of course it’s THE perfect way to use up overly ripe bananas. You would think that banana bread should be pretty healthy, but not necessarily. Some recipes call for 1 cup of sugar for one loaf or cake. Yikes! The bananas are already sweet. In this recipe experiment I chose to use half the sugar, I added some apple sauce and almond milk for moisture, and I also added some oats for texture and fiber. I thought the result was pretty tasty, but you can give this it a try and decide for yourself.

Healthier Banana Bread – With Oats and Almond Milk

Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

What you need (for 1 Cake):

  • 1 Cup of Flour
  • 1/2 Cup of Oats
  • 1/2 Cup of Sugar (I used brown, but white would be fine too)
  • 1/2 Cup or 1 Stick of Softened Butter (pop in microwave for about 15 seconds)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon of Cinnamon (optional)
  • 1 Egg – Whisked
  • 1/2 Cup Vanilla Almond Milk
  • 1/2 Cup Apple Sauce
  • 3 Ripe and Mashed Bananas
Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

What to do:

  1. Preheat oven to 350 F and grease or line a 9×13 inch Baking Pan
  2. Cream Butter and Sugar together.
  3. Add whisked Egg
  4. Add Almond Milk and Mashed Bananas
  5. In separate bowl whisk together Flour, Salt, Baking Soda, Oats, and Cinnamon
  6. Add dry ingredients (flour mixture) to wet ingredients (banana mixture) – and combine well.
  7. Pour batter in to baking pan and bake for 25-30 minutes at 350 F
Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

Enjoy!

If you prefer your Banana Bread to baked in a loaf pan, bake for 50-60 minutes

Annika

Banana Bread with Oats and Almond Milk

Banana Bread with Oats and Almond Milk

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Old-Fashioned Biscuits with Almond Milk

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Last night I was making some vegetable soup and I thought to myself “some fresh baked bread or biscuits would really go nicely with the soup”. So, I decided to whip up some biscuits. I followed the super simple recipe for Old-Fashioned Biscuits on the back of my flour bag. I used regular organic all-purpose flour and regular butter, but exchanged the cow’s milk with Almond Milk. In my short experience using Almond Milk it seems to always make my baked goods moister and just tastier. Also, my body does not love a bunch of regular milk anymore – so all in all, using Almond Milk is a win-win. (Not if you have nut allergies obviously).

Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

What you need (for 6-8 biscuits):

  • 2 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Sugar (optional)
  • 1Teaspoon Salt (or less depending on taste)
  • 6 Tablespoons Butter
  • 1 Cup of Almond Milk (I used Toasted Coconut Almond Milk, but you use Plain or Vanilla)
Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

What to do:

  1. Preheat oven to 425 F
  2. In a medium/large bowl mix together dry ingredients (flour, baking powder, sugar, and salt)
  3. Add cold diced butter to the flour mixture. Break up/crumble butter with your fingers or pastry cutter.
  4. Add milk slowly (stop when dough is sticky and combined).
  5. Add some flour and knead dough until nice and soft and “fluffy”
  6. With your hands form 6 big balls and place on floured or greased baking sheetFullSizeRender (17)
  7. Bake for 12-15 minutes
Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

These biscuits are wonderfully moist and flaky! Delicious! But remember not to eat the whole batch! These are not “health-food”.

Old-Fashioned Biscuits with Almond Milk

Old-Fashioned Biscuits with Almond Milk

Enjoy!!!

Recipe adapted from Bobs Red Mill

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Vegan Biscuits with Vanilla and Chia Seeds

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These Vegan Biscuits are so delicious and so incredibly moist! It’s hard to believe that something so tasty is actually healthy.

Vegan Biscuits with Vanilla and Chia Seeds

Vegan Biscuits with Vanilla and Chia Seeds

Vegan Biscuits with Vanilla and Chia Seeds

What you need (for about 10 biscuits):

  • 2 Cups Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt (I used Sea Salt)
  • 2 tablespoons Ground Chia Seeds
  • 4 tablespoons non-dairy Butter, such as Earth Balance
  • 1 Cup Vanilla Almond Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 Cup Apple Sauce
Ingredients for Vegan Vanilla Chia Seeds Biscuits

Ingredients for Vegan Vanilla Chia Seeds Biscuits

What to do:

  1. Preheat oven to 450 F and line or grease a baking sheet.
  2. Mix dry ingredients in medium/large bowl (flour, baking powder, baking soda, salt, and chia seeds)
  3. Add butter to the flour mixture and finely crumble (I used my fingers)
  4. In separate bowl, mix wet ingredients (almond milk, vanilla extract, and apple sauce).
  5. Add wet ingredients to flour mixture, until all ingredients are well incorporated. The mixture will be very sticky.
  6. Spoon (I used a regular table spoon) a heaping tablespoon of dough mixture/batter onto the baking/cookie sheet – starting in a corner. I used a 9×13 inch baking sheet and was able to fit 3 biscuits in a row, for a total of ten.

    Vegan Biscuits

    Vegan Biscuits

  7. Bake for 12-15 minutes, until slightly golden.
  8. Enjoy with some jelly : )
Vegan Biscuits with Vanilla and Chia Seeds

Vegan Biscuits with Vanilla and Chia Seeds

I was very pleasantly surprised by the wonderful taste and texture of these biscuits. Hopefully you will be too. Enjoy!

Annika

This recipe was inspired, but altered, from http://minimalistbaker.com/the-best-damn-vegan-biscuits/

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Easy Brown Rice, Mushroom, and Spinach Side Dish

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I happen to love brown rice – chewy, nutty, and it goes with almost anything. It’s only a bonus that it’s also rich in fiber AND gluten free. I call this Brown Rice, Mushroom and Spinach a side dish, but I would happily devour this as my only main course. I did actually serve it along side some drumsticks (recipe to follow in separate post), but that was more for my family than me. They need their protein : ) I added some butter, but obviously you could choose to use only a vegetable oil and you would have a vegan meal.

Easy Brown Rice, Mushroom, and Spinach Side Dish

Easy Brown Rice Side Dish

Easy Brown Rice Side Dish

What you need (for about 3-4 servings):

  • 2-3 cups of cooked Brown Rice
  • 1 package or about 2 cups of sliced Crimini Mushrooms
  • 2-3 big handfuls of Fresh Spinach
  • 2 tbsp. Olive Oil
  • (1-2 tbsp. Butter)
  • Salt & Pepper

What to do:

  1. In skillet, over medium heat, add olive oil (and butter if using) – after about a minute add mushrooms. Sautee mushrooms for about 5-10 minutes. Add more fat (oil or butter) if it gets to dry.
  2. Add salt & pepper to taste (you could add one or two chopped or pressed garlic cloves at this point).
  3. Add the brown rice – stir to combine.
  4. Add fresh spinach – stir until spinach is wilted.
  5. Serve as a side dish or enjoy on its own : )

 

Easy Brown Rice Side Dish

Easy Brown Rice Side Dish

I served this delicious rice with some drumsticks:

Easy Brown Rice Side Dish with Sweet and Spicy Drumsticks

Easy Brown Rice Side Dish with Sweet and Spicy Drumsticks

Today is the day after Mother’s Day – so a little late I wish you had a happy one. I did – as it was spent with my husband Kevin, and my kids Maja and Kaj.

Happy Monday!

Annika

 

 

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Easy Burritos

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I love burritos, tacos, tostados, and Mexican food generally, but SOMETIMES I don’t feel like doing all that assembly work that is required. This burrito recipe/method happens to have shrimp, but you could use any ingredients you like (chicken for example, or go all vegetarian).  Basically, in stead of making pretty layers on each burrito you are assembling you are dumping ingredients into one pot/pan. Easy peasy burritos.

Easy Burritos

Easy Burritos

Easy Burritos

What you need (this is not an exact recipe, more suggestions..) for 4-6 burritos:

  • 2 cans of Beans drained (I used kidney and black beans)
  • Taco seasoning, or spices such as cumin, paprika, chipotle chili powder, garlic powder
  • Salt & Pepper
  • 1/2 – 1 cup of Sour Cream
  • 1 cup Sour Cream
  • 1/2 cup of Salsa (or more if you like)
  • 4-6 Burrito size Tortillas
  • 1 cup of cooked Shrimp (or Chicken)

What to do:

  1. Add beans, sour cream, spices, and salsa to pan/pot. Heat over medium heat – season to your liking. Turn down heat – add cheese.burrito
  2. Add shrimp (or chicken) – stir until heated through.burrito
  3. In separate skillet – heat/char tortillas over medium heat, a couple of minutes per side (keep warm in clean kitchen towel). Please don’t skip this step – the tortillas will taste so much better and fresher.
  4. Add bean/salsa/cheese mixture to tortillas and fold into a burrito. Serve with some chips and guacamole and salsa : ) Easy, right?!
Easy Burrito

Easy Burrito

Happy Cinco De Mayo!

Annika

 

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Quick & Easy Vegetarian Fried Rice

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Craving some Chinese food? No need to get in the car, or even pick up the phone for delivery. This Vegetarian Fried Rice recipe will be ready in under 30 minutes for sure. If you are comfortable around the kitchen, it might take you about 15 minutes. And the great thing about making this at home, is of course that you are in control what goes in to the food. This version is non-GMO, MSG- free, Gluten Free. And of course I’m using organic ingredients – so it’s pretty much pesticide free. Shall we call it Freedom Rice? Oh, and it’s very tasty : )

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

What you need for about 3 servings:

  • 3 servings Cooked Brown Rice (such as Trader’s Organic Frozen Cooked Rice)
  • 2 medium/smallish Zucchinis
  • 1 Yellow Onion
  • 1/2 – 1 cup Frozen Corn
  • Pinch of Pepper
  • A couple of tbsp. Organic Gluten Free Low Sodium Soy Sauce  (You do NOT need salt – soy sauce is your salt here)
  • Garlic Powder (or real garlic would be great too of course, maybe a clove or two)
  • 2-3 whisked and scrambled Eggs (cut up with spatula to smaller pieces)
  • 1-2 tbsp. Vegetable Oil (Canola or Olive Oil)

 

Vegetarian Fried Rice

Vegetarian Fried Rice

What to do:

  1. Whisk and scramble eggs – breaking up with spatula in to small pieces. Set aside.
  2. Peel and finely chop onion. Clean and finely chop/cut zucchinis
  3. Heat the oil in a skillet over medium heat. Add onion and zucchini after about a minute.
  4. After a few minutes add corn (or whatever vegetable you would like to use). Stir
  5. Season with a pinch of pepper and garlic powder
  6. Add rice – mix well with other ingredients.
  7. Add a couple of tablespoons of soy sauce. Mix until all ingredients are covered. Turn down heat to low. Taste – add more soy sauce or spices if needed.
  8. Add scrambled eggs. Mix well to combine. Done – ready to eat!

 

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

So there you have it – in about 15-20 minutes you have your Take Home or Take Out Chinese food. So easy. And fast. And very versatile – you can use whatever veggies you like or have at home.

For a Vegan version – simply omit the egg!

Please let me know your favorite versions of this dish. If you like what you see – please share with your friends on your social networks : ))

Bon Appetite!

Annika

 

 

 

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Greek Yogurt Vanilla Scones

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The wind is howling (not really, but in California we like to pretend that we have real weather) and it feels like I should be baking something comforting. Comforting but not too horribly bad for you. Like scones or biscuits (what is the difference between scones or biscuits??) – served with tea and jam. I wish I was British. I thought I would try to make some Greek Yogurt Vanilla Scones (honestly I was too tired to add fruit, but you could add blueberries, strawberries, raspberries, peach, pear etc. etc.). These are just sort of plain – just vanilla extract for some extra flavor, but of course if you are not a vanilla fan, you could just omit it : )

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What you need:

  • 3 cups of Flour (I’m using Organic All Purpose Flour)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp. Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Greek Yogurt (I used Organic 2 %)
  • 1 Egg
  • 1 stick or 8 tbsp. Butter (preferably Unsalted)
  • 1 splash of Milk (or cream) to brush tops of scones
Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

What to do:

  1. Preheat oven to 400 F
  2. In medium/large bowl – mix all dry ingredients together (flour, salt, baking powder, baking soda, sugar)
  3. Add butter – crumble finely with your fingers in the flour mixture
  4. In a small separate bowl whisk egg, vanilla, and yogurt together
  5. Add wet ingredients (i.e. egg and yogurt mixture) to the dry ingredients
  6. Stir and then need until dough is combined (it will be a tiny bit flake)
  7. Place dough on lined cookie sheet – press or roll out to a circle or square (about an inch thick). Brush top with some milk or cream (optional). Cut into desired shapes (squares, triangles, rounds – using a glass or cup). Separate scones about 1-2 inches apart.Unbaked Scones
  8. Bake until golden brown (just a tiny bit golden) for about 12-15 minutes.
Greek Yogurt Scones

Greek Yogurt Scones

Serve these moist and flaky delicious scones (or biscuits if you prefer) with some jam and tea : ) They are also delicious to eat as is (preferably straight out of the oven). Yum!

Greek Yogurt Vanilla Scones

Greek Yogurt Vanilla Scones

I wanted to eat the whole batch, but stopped myself after two…Until tonight.

Hope you enjoy these! I would think any plain yogurt would work fine. Greek yogurt just tends to be thicker and creamier (that’s a good thing).

I was inspired by this recipe http://www.twopeasandtheirpod.com/greek-yogurt-biscuits/, but I used less butter, more yogurt. And added vanilla. And didn’t use water. I’m sure the original recipe is great, but I mostly look at recipes to get a concept idea, then I add my own ideas/twists.

Happy Windy Monday!

Annika

 

 

 

 

 

 

 

 

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