Category Archives: Vegan/Vegetarian

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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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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Quick & Easy Vegan Chili

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When it comes to chili – we tend to think of ground beef or other beef chili. Or perhaps white chili, made with chicken. But chili doesn’t have to include meat at all. Isn’t it the flavor and comfort of the meal we are after? The spicy and smoky heat of chili powder, cumin, garlic, paprika, combined with beans and tomato sauce. In this Vegan Chili, you get all the wonderful flavors, just without the meat! Yay for beans and all the protein! And did I mention, it is super quick and easy to create this dish?! Of course, if you have the time, the chili will taste even better the longer you let it simmer.

Quick & Easy Vegan Chili

Quick & Easy Vegan Chili

Quick & Easy Vegan Chili

What you need (for about 4 servings):

  • 2 cans (15 oz) of Beans (I used Kidney Beans & Black Beans)
  • 1 can (15 oz) of Diced Tomatoes
  • 1/2 Yellow Onion (or a whole if you wish, just so happened half of mine was no good)
  • 2 cloves of Garlic
  • 1/4 cup of Maple Syrup (I love the sweet and heat combo, but if you don’t – simply don’t use)
  • Chili spices – I used Chipotle Chili powder, Cumin, Paprika (about 1/4 tsp each)
  • Salt & Pepper
  • Olive Oil/Vegetable Oil
  • Desired Toppings. A great Vegan choice would be some sliced Avocado. I went the vegetarian route and served with Sour Cream and Shredded Cheese
Vegan Chili

Vegan Chili

What to do:

  1. In medium sized pot or pan – heat olive oil over medium heat
  2. Peel and finely chop onion. Add to pot – stir. Let cook for about 5 minutes until soft and translucent
  3. Open cans of beans (drain off most liquid) and can of tomato
  4. Peel and finely chop garlic – add to onion. Stir for a minute
  5. Add tomatoes and beans to pot
  6. Season with salt & pepper. Start with little ( you can always add more)
  7. Add chili seasonings. I used 1/4 teaspoon of chipotle chili powder, 1/4 teaspoon cumin, 1/4 paprika. This was plenty spicy for me, in fact I added some water at this point. But maybe I’m just a whimp
  8. If you like the sweet and spicy combo – add the syrup. I used 1/4 cup, but you could do less of course.
  9. Stir and let simmer for as long as you have the patience. If you think it’s too thick – add some water
  10. Serve with desired toppings and maybe some cornbread or crusty French or Italian bread. Yum!
Vegan Chili

Vegan Chili

Super, super easy – and quick Vegan Chili. And delicious. And healthy. And you can add that to your Vegan Repertoire – to impress your Vegan self, your Vegan friends, or your Vegan boss.

Enjoy! Please let me know your thoughts and suggestions : )

Bon Appetite!

Annika

 

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Crustless Spinach and Mushroom Quiche

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Yay for Meatless Monday! I would love to go all Vegetarian, but I don’t think my family is in favor. But, Mondays I can legitimately push my Veggie agenda : ). Not that we are big meat eaters in this family, but anyways…So, today/tonight I thought Quiche sounded good. A Crustless Spinach and Mushroom Quiche, because who really needs the fatty crust? Not I.   The added benefit is – that it makes the quiche gluten free. Or you can look at it this way – now you can serve the quiche with a salad and some nice crusty French or Italian bread, with less carb-guilt.

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

What you need:

  • 1 Portobello Mushroom (or 1 package of Cremini or Button Mushrooms)
  • 1 Yellow Onion
  • 2-3 cups Fresh Spinach
  • 2 cloves of Garlic
  • 4 Eggs
  • 1 cup Milk
  • 2 tbsp. Flour
  • 1/2 – 1 cup Shredded Cheese
  • Salt & Pepper
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter

What to do:

  1. Preheat oven to 375 F
  2. Grease your baking dish (round or rectangular does not matter)
  3. Heat olive oil and butter in pan over medium heat, on stove top
  4. Peel and slice onion in half moons
  5. Add onion to pan and give it a stir
  6. Wash and chop mushrooms. Add to onion.
  7. Sautee onion and mushrooms for about 5 minutes – until tender
  8. Peel and chop or press garlic. Add to onions and mushrooms. Stir to combine for a minute
  9. Add flour and stir. Cook for about one minute (to get rid of flour taste)
  10. Add milk and stir. Let come to a boil for about a minute or two – to thicken. Season with salt & pepper.
  11. Tear spinach somewhat before adding to pan. Stir for about a minute – until spinach is wilted. Take pan off heat.
  12. In a separate bowl – whisk the eggs. Add cheese to the eggs. Stir to combine.
  13. Transfer onion, spinach and mushroom mixture to greased baking dish. Then slowly add egg mixture. Stir – just to combine.
  14. Bake for about 30 minutes at 375 F.
  15. Let cool a few minutes before serving.

 

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Serve with a salad and enjoy : )

Happy Meatless Monday!

Annika

 

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Blueberry Breakfast Quinoa

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Are you getting bored with oatmeal or cream of wheat? Are you looking for a super food breakfast? Or do you just have some left over quinoa? Whatever your reason – you should consider having some Blueberry Breakfast Quinoa this Sunday morning. We all know by now, much thanks to Dr. Oz, that Blueberries are magical berries. Quinoa is also quite the super food – it has a lot of protein, fiber, iron and more. Another benefit – it’s gluten free. It also has a mild flavor – so you can use this grain in many different recipes. Sweet or savory. This is a sweet version.

Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

What you need:

  • Some cooked Quinoa
  • Frozen or Fresh Blueberries (or any other fruit..)
  • A little milk (dairy or non-dairy)
  • Maple Syrup (if you want to add sweetness)

What to do:

  1. Add desired amount of quinoa, blueberries, and milk (a small amount or you’ll end up with soup). Heat through in microwave or on stove.
  2. Add desired amount of Maple Syrup
  3. Eat and enjoy!!
Blueberry Breakfast Quinoa

Blueberry Breakfast Quinoa

That was super hard!!

Happy Sunday!

Annika

 

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Blueberry Lemon Scones

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This Blueberry Scones recipe is all over Pinterest, with the original recipe linking back to Ina Garten (Barefoot Contessa). Ina used dried Strawberries, but that didn’t sound too appealing to me. The recipe I found uses blueberries and orange zest, but I thought it would taste even better with lemon zest. And it is really delectable. No low fat here – but it is Friday and time to plan a weekend brunch… Or just an indulgent breakfast. These Blueberry Lemon Scones are to die for. Enjoy!

Blueberry Lemon Scones

Blueberry Lemon Scones

Blueberry Lemon Scones

What you need (for 8 scones):

  • 2 cups of all purpose Flour
  • 1/2 cup Sugar
  • 1 tablespoon Baking Powder
  • 1 tsp. salt
  • 1 tbsp. Lemon Zest
  • 1 Stick/8 tbsp., or 1/2 Cold Butter
  • 1 Egg
  • 1/2 cup Heavy Cream (or Half & Half or Whole Milk)
  • 1 cup of Blueberries (fresh or frozen)
Blueberry Lemon Scone

Blueberry Lemon Scone

What to do:

  1. In large bowl, mix flour, baking powder, salt, sugar, and lemon zestIngredients
  2. Grate or crumble butter finely – and mix in with flour mixtureGrated Butter
  3. Whisk egg and cream – then add to bowl. Combine all ingredients until kind of lumpy, but sticking togetherAdd Cream
  4. Add blueberries. Try to incorporate into dough with mashing the blueberries : )
  5. Transfer dough to floured to a lined cookie sheet – and shape in to an inch thick circle. Cut across middle one time, then another time etc. until you have 8 trianglesScones
  6. Brush scones with cream or milk and sprinkle some sugar on top
  7. Place triangles an inch apart on cookie sheetScones
  8. Bake at 400 F for about 20-25 minutes – until golden brown. Start checking a minute or two before 20 minutes (my oven is HOT)
Blueberry Lemon Scone

Blueberry Lemon Scone

Dig in! I know people like to serve scones with butter and jam etc., but considering the amount of butter (and cream) in these, and blueberries – I would suggest eating them as they are. Believe me – these Blueberry Lemon Scones are delicious by themselves. Yum! Serve with some tea or coffee.

Happy Weekend!

Annika

 

 

 

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Oatmeal Bread – In One Hour

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If you know me, you will often here me say how much I miss the bread in Sweden. My favorite varieties have oats in them – which makes the bread more moist (and healthy…). So, instead of complaining I’m trying to come up with recipes for some Oatmeal Breads. Here is one version that I made this afternoon. Tasty, if I do say so myself. And only an hour away.

Oatmeal Bread – In One Hour

Oatmeal Bread

Oatmeal Bread

What you need (for 2 loaves):

  • 4 cups of Flour (I used Organic All Purpose Flour/White Flour)
  • I cup of Rolled Oats
  • 2-4 tbsp. Ground Flax Seeds (mine has dried berries in the mix, as you can tell in the pictures)
  • 1 1/2 tbsp. Instant Yeast /Bread Machine Yeast
  • 1 tsp. Salt
  • 1-2 tbsp. of Honey or Sugar (optional)
  • 2 tbsp. of Vegetable Oil (I used Canola)
  • 1/2 cup of Milk (substitute for non dairy if you like)
  • 1 1/2 cups of Warm Water

 

Oatmeal Bread

Oatmeal Bread

What to do:

  1. Preheat oven to 350 F (you could wait – but I just would hate for you to forget!)
  2. In microwavable bowl add Oats and Milk – cook in microwave for 90 seconds
  3. In large bowl – add and mix dry ingredients (flour, yeast, salt, flax seeds, sugar)
  4. Add oat/milk mixture – stir
  5. Add oil and warm water. If the dough is watery/porridgy – add a little more flour.
  6. Mix/stir/knead until the ingredients are combined to a nice sticky ball of dough.
  7. Cover bowl with clean kitchen towel – let dough rest for 10 minutes.
  8. Cut dough ball in half – form two loaves (put some flour on your hands if needed) – and place on lined cookie sheet.
  9. Cover with kitchen towel – let rise for about 20 minutes (should just about double in size)
  10. Make a couple of 1 inch deep cuts in each loaf – then bake bread for about 25 minutes – at 350 F, until golden brown.
  11. Let cool on wire rack.

    Oatmeal Bread

    Oatmeal Bread

  12. In about 5 minutes (if you are as impatient as me) – slice yourself a delicious slice of homemade Oatmeal Bread. All you need is butter, but please go ahead and add a good quality jam/jelly or some cheese ( I love creamy Havarti) if you like.

I was really happy with the result! What do you think?

Also – I used mostly organic ingredients – so I’m happy about that too : ) And the price. A loaf of good organic bread can cost up to $5.00 (or more sometimes) – and here I spent maybe $1.00 (if that). A really good deal all around.

That’s enough of my babble. Now, go enjoy your homemade bread.

Oatmeal Bread

Oatmeal Bread

Bon Appetite!

Annika

 

 

 

 

 

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Naan Pizza With Veggies

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It’s Meatless Monday again! Somehow the week flew by. Does anybody really love Mondays? Manic Mondays etc. Well, my daughter Maja DOES love Mondays – because she gets to go to school : ). Let’s hope it stays that way for many, many, many years.

Anyway – let’s make Monday dinner not so manic. I had some left over Naan bread, so I decided to use it up, by making a Naan Pizza. Of course! I love pizza and I love Naan bread, soo..

Naan Pizza With Veggies

Naan Pizza With Veggies

Naan Pizza With Veggies

What you need (for about 3 – 4 Naan Pizzas):

  • 3 – 4 Naan Breads

    Crimini Mushrooms

    Crimini Mushrooms

  • 1 Red Onion
  • 1 carton of Crimini Mushrooms (or White Button)
  • 2 small Zucchinis
  • 1 big (or 2 small) cloves of Garlic
  • About 2 cups of Shredded Cheese (the fancier the better, but I only had Mexican Cheese and that worked just fine)
  • Salt & Pepper
  • Oregano
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter

Veggies

What to do:

  1. Preheat oven to 425 F
  2. In a pan – heat olive oil and butter over medium heat (making sure it doesn’t burn)
  3. Peel onion and cut in half – then slice half moonsSliced Red Onions
  4. Wash and slice mushrooms
  5. Sautee onions and mushrooms for about 5 minutes in butter and olive oil, until tenderOnions & Mushrooms
  6. Peel and chop or press garlic – add to onion and mushrooms. Stir to combine – for a minute
  7. Season with some salt and pepper
  8. Wash and finely slice zucchinis
  9. Place Naan bread on cookie sheet
  10. Cover Naan bread with the zucchini sliceszucchini slices
  11. Add onion and mushroom mixture on top of zucchinispizza
  12. Sprinkle as much cheese, as you wish, on your pizzas.
  13. Season with a little dried Oregano (if you have it, and if you like it)cheese & Oregano
  14. Bake at 425 F – for about 10 minutes, until cheese is nice and bubbly. I turned on the broiler for a minute or two – at the end – to increase the bubbliness.
Naan Pizza With Veggies

Naan Pizza With Veggies

Meatless Monday Dinner is Served! Delicious veggies with gooey cheese. Naan Pizza – Yum!

I didn’t use any tomato sauce on this pizza, but please feel free to do so! But, in terms of flavor – you really don’t need it!

If you are Vegan – perhaps just skip the cheese or use Vegan cheese? I think it would taste great still.

Please don’t feel bound by this recipe – if you have other veggies on hand – then use those : ) The method should be same, but the flavors can be changed out many ways.

Hope you enjoyed this easy recipe. Let me know your thoughts!

Annika

 

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30 Minute Rolls

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Europeans love their fresh baked bread in the mornings. In Denmark, where my family is from, there’s practically a Bakery on every corner. So, in the wee early hours of the morning you can go pick up some fresh bread or pastries. But if you don’t have a bakery around the corner – fear not!  On this Sunday (or any day) morning you can have some homemade rolls in about 30 minutes.

30 Minute Rolls

30 Minute Rolls - With Ground Flax Seeds

30 Minute Rolls – With Ground Flax Seeds

What you need:

  • 5 1/4 cups of All Purpose or Bread Flour (preferably Organic)
  • 4 tbps. Ground Flax Seeds (to add some fiber and Omegas)
  • 1 tsp. Salt
  • 1 1/2 tbsp. Instant or Bread Machine Yeast
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. of Honey
  • 2 cups of Warm Water
30 Minute Rolls - Rising

30 Minute Rolls – Rising

What to do:

  1. Preheat oven to 400 F
  2. Mix dry ingredients (flour, ground flax seeds, salt, instant yeast) in large bowl
  3. Add warm water, oil, and honey
  4. Mix/combine & knead ingredients until it forms a smooth (somewhat sticky) ball of dough
  5. Cover bowl with a clean kitchen towel and let dough rest for 10 minutes
  6. Make 12-16 balls and place on lined cookie sheet. Prick the rolls with a fork.  Let rest for 10 minutes.
  7. Bake at 400 F for 10-15 minutes, until golden brown.
  8. Let cool on wire rack.
30 Minute Rolls

30 Minute Rolls

So there you have it – fresh homemade delicious healthy rolls in about 30 minutes! Please enjoy with some butter and perhaps some homemade jam, and a nice cup of coffee or tea (or several).

Happy Sunday Morning!

P.S. If you have a small household – please freeze half the batch, as these taste best the first couple of days (no nasty preservatives in these goodies).

Enjoy! Let me know what you think, and let me know your versions!

Annika

 

 

 

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Vegan “Ice Cream” – Banana & Pineapple

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Here’s a superfast, super easy, and super healthy recipe for some Vegan “Ice Cream”. The creaminess is all thanks to the banana. Of course, you could add Almond Milk or even Coconut Milk for a Pina Colada touch. Either way – this is a creamy, sweet and refreshing treat.

Vegan “Ice Cream” – Banana & Pineapple

Vegan "Ice Cream" - Banana & Pineapple

Vegan “Ice Cream” – Banana & Pineapple

What you need (for 1 big serving or 2 small servings):

  • 1 cup of Frozen Pineapple
  • 1 Banana
  • 1/4 cup (or less if your blender/food processer can handle it) of Water or Almond Milk/Coconut Milk (etc.) – The less liquid, the creamier consistency!

What to do:

  1. Put ingredients in blender/bullet/food processer – and blend until smooth.

Serve and enjoy! Guilt free weekend treat! With lots of Vitamins and such things : )

This is one of those method recipes – i.e. you could switch the fruit around. I would leave the banana for creaminess, but switch the pineapple to whatever frozen fruit you prefer.

Happy Weekend!

Annika

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