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Archive of ‘main dish’ category

Gluten Free, Vegan Breakfast Burritos

I had these breakfast burritos a couple of days ago, and actually for lunch! Either way, for breakkie or for something else, they’re delicious, nutritious and filling! The recipe is from my friend’s Hanna’s lovely cookbook called Kasvis. The name means actually vegetable, and tells a lot about the book: it’s a great combination of veggie recipes for almost everyone! The recipes are quite simple (which is great!) but at the same time inspirational for someone who’s more experience with veggie recipes already.

The first recipes that tempted me were the Breakfast Burritos, and that is why I decided to give them a try. I also had got some BFree’s tortillas to try, so the timing was perfect. BFree’s tortillas are free from wheat, gluten, egg and dairy, and instead they have quinoa, sweet potato and other good ingredients.

The whole book is pretty, and filled with different flavors and ways to use veggies. Hanna herself is a chef, so she knows what she’s doing – clearly! We usually eat smoothies or porridges for breakfast, but who knows, maybe some day I’ll make these tortillas for brekkie as well – would be a great was to start a day, too! Beans combined to “scrambled tofu”, lime and coriander and other lovely flavors play well together and are served with creamy oat “creme fraiche” and avocaodos – yumm.

So, the recipe below is straight from the book “Kasvis”, by talented Hanna Hurtta! ✨

Have a great new week,
Tuulia

Gluten Free Breakfast Burritos

serves four

4 gluten free (for example BFree) tortillas
2 avokados
vegan creme fraice

Scrambled tofu:
300 g tofu
1-2 Tbsp oil
1/2 tl turmeric
1/2 tl ground cumin
1/2 tl ground paprika
1/2 tl ground dried ginger
1/2 tl grounf coriander
salt, black pepper
2 Tbspl fresh parsley

Black bean salsa:
1/2 red onion
1/2 red bell pepper
2 cloves of garlic
1/2 bunch of fresh coriander
2 dl boiled black beans
2 Tpsp olive oil
1/2 lime’s juice
1/2 tsp chili powder
1/2 tsp ground cumin
salt, black pepper

1. First prepare the black bean salsa. Peel and dice the onion, together with bell pepper. Fine the garlic and coriander. Mix them and all the rest ingredients, and spice up. Put into fridge for a moment.
2. Dry the tofu with kitchen cloth. Crumble it with hands. Heat some oil on a pan, and fry the tofu with  the spices until the tofu has got some color. Add parsley.
3. Heat up the tortillas and fill them up them with scrambled tofu, avokado and oat creme fraiche. Enjoy right away.

Fried Sesam-Tofu with Millet-Broccoli Rice

Fried Sesam-Tofu with Millet-Broccoli Rice

A while ago when I was cooking I noticed that I haven’t posted any main course recipes for a long time. In a way it’s understandable, since feel-good treats and candies are really my passion (if only I had time to create recipes every day!), but since I do cook food every day at home, maybe it is time for a main course recipe for a chance!

We enjoyed this delicious vegan dish couple of days ago. We do still eat meat once in a while (but organic and if possible, grass fed), fish and organic chicken sometimes too, but most of the days we eat like vegans. Nowadays also I usually end up ordering vegetarian food in restaurants as well, especially if the waiter doesn’t know where the meat is from.

Fried Sesam-Tofu with Millet-Broccoli Rice

So, because the veggie and plant based food consumption has increased at our place, tofu has also found it’s way onto our plates. There’s been a lot of discussion whether tofu is really healthy or not, but considering all sides of the story, I’ve decided to use tofu – not every day, but once in a while. It brings the needed variation to plant based protein sources, and it’s very easy to prepare: no soaking and rinsing needed here – tofu is ready to use as it is, but most delicious it is when it’s fried until almost crispy.

But when talking about soya product, it’s very important to know what you’re buying: 80% of the world’s soya is gmo. But avoiding it is easy, too: just choose organic, and you’ll be good to go!

Fried Sesam-Tofu with Millet-Broccoli Rice

This time I served tofu fried, with sesame-lemon sauce and with one of my favorite side dish: cooked millet with broccoli rice and fresh cilantro – so yummy, but at the same time: so healthy, too! Our whole family loves side dishes like this: mixing broccoli or cauliflower rice to millet, quinoa or buckwheat is an easy way to eat more veggies, almost without noticing it.

Hope you’ll like it too, take care! tuulia

Fried Sesam-Tofu with Millet-Broccoli Rice

Fried Sesam-Tofu with Millet-Broccoli Rice

for two

about 300 g firm tofu
ghee or virgin coconut oil for frying

sauce:
0,5 dl sesam oil
2 cloves of garlic
lemon of 1/2 a lemon + some of the zest (use organic)
1 Tbsp maple syrup
fresh chili
2 Tbsp soya sauce

side dish:
about 1 dl millet groats
about 200 g broccoli
about 0,5 tsp salt
about 1 tsp jeeraa
about 0,5 tsp turmeric
a bit of black pepper
virgin olive oil

green onion, cilantro, black sesame seeds

1. Prepare millet groats according to the packet instructions. While the millet is boiling prepare broccoli rice: cut it to smaller pieces, and put into a blender, small amount at time: mix until you have some “rice”. Fry the broccoli rice quickly on a pan, and when the millet is ready mix it with broccoli rice. Season.

2. Prepare tofu: dry it with a kitchen cloth or paper, and wrap it for a moment. Place between two places, to that the other plate works as a weight on top of the tofu. Let be for a while – this is how you will get crunchy and lovely tofu!

3. While the tofu is drying, prepare the sauce: mix all the ingredients. Chop the onion and cilantro.

4. Unwrap the tofu and dice it. Fry on oil or ghee until golden brown and nice and a bit crispy. Take the heat out and mix the sauce with the tofu.

5. Almost ready! Serve the millet-broccoli rice with tofu and the sauce, add the green onion, heaps of cilantro and black sesame seeds. And enjoy!

Fried Sesam-Tofu with Millet-Broccoli Rice

Delicious Winter Salad (With a Little Bit of Everything)

Delicious Winter Salad (With a Little Bit of Everything)Delicious Winter Salad (With a Little Bit of Everything)

If I had to choose one favorite everyday meal, my choice would be salad. And by salad I don’t, obviously, mean lame cucumber-tomato salads. I simply love nutritious, filling and colourful salads, and I need to get them frequently, at least once or twice a week.

I love everything about these proper, filling salads: they’re super easy to make, nutritious, versatile, and delicious of course. If you ask me, a proper salad should have something warm, something roasted, something fresh (a lot of this, to be precise), something salty, something crunchy, something zesty and something sweet. Something for all kinds of tastes and sensations. So simple and so nutritious, too!

Delicious Winter Salad (With a Little Bit of Everything)

Then we get to seeds. They’re a crucial part of salads, as well! I do love nuts too, but might even prefer seeds: those small tasty things are packed with nutrients of many kind – good fats, vitamins, antioxidants and minerals, and are often an affordable addition to any meal. Seeds, as well as nuts, are a great addition to almost anyone’s diet, as they’ve many health benefits.

This recipe was developed for GoGreen Finland, and as they have many seeds in their assortment I ended up using three different kind of seeds: peeled hemp seeds, pumpkin seeds and sesame seeds – very good.  In addition to these I also used quinoa and red lentils, to have something warm and filling in the salad. So good, and ah so nutritious!

Delicious Winter Salad (With a Little Bit of Everything)

Please don’t let the long list of ingredients put you off: the salad is actually really easy to prepare. At the same time when you’re boiling quinoa and lentils, the root vegetables will be baking in the oven, and you can prepare the rest of the salad.

Easy, and oh so good – it’s a promise!

Tuulia xx

Delicious Winter Salad (With a Little Bit of Everything)Delicious Winter Salad (With a Little Bit of Everything)

Delicious Winter Salad (With a Little Bit of Everything)

serves three – four

about 150 g kale
1 dl quinoa
1 dl red lentils (soaked and well rinsed)
1 medium parsnip
1 medium beetroot
1 small sweet potato
about 100g of small capers
large handful of sesame seeds
large handful of peeled hemp seeds
large handful of pumpkin seeds
1 large pomegranate
fresh basil
about 0.5 dl nutritional yeast

sauce + spices:
1/2 lemon
a lot of quality virgin olive oil
salt
fresh chili, to taste
plenty of cumin
virgin coconut oil

1. Heat the oven to 200 degrees. Rinse the quinoa well, as well as soaked (preferably over night) lentils. Cook the quinoa according to the package instructions, and put the lentils to another pan. Add water so that it barely covers the lentils, and boil. Thanks to soaking, the need for water (and cooking time) is shorter. (And they’re easier to digest, too!)

2. Wash the parsnip well and peel the sweet potato and beetroot. Put onto an oven tray, and add salt and cumin (a lot), some fresh chili and sprinkle melted coconut oil on top. Bake for about 20 minutes, or until the root veggies are ready.

3. Chop the kale (remove the hard middle part) to small pieces. Put into a salad bowl, and pour virgin olive oil on top. Rub the oil onto the kale pieces, until the kale softens a bit. Add the seeds, capers, nutritional yeast, salt, and chopped basil. Pour lemon juice to the bowl as well, and a bit more virgin olive oil. Check the taste and add salt if needed.

4. When the lentils are cooked pour the extra water out. Mix them with the quinoa, when it is ready. Add salt and virgin olive oil.

5. Peel the pomegranate. When the root veggies are done, you’re almost ready: just add the kale salad to the plates first, add quinoa / lentils on top. On top of these add the root veggies and decorate with even more seeds and pomegranate seeds. Maybe a bit more of nutritional yeast flakes, and you’re ready: the most delicious salad is all yours to enjoy!

Delicious Winter Salad (With a Little Bit of Everything)

In co-operation with GoGreen.

Lovely Vegan Beetroot Pesto with Chickpea Pasta

vegan-beetroot-pesto-with-gluten-free-chickpea-pasta_-4

Do you know those dishes and meals that you could have over and over again, without ever getting bored? Yep, I knew you would. I also call them comfort food classics – these are foods that make you feel better, are nutritious but still very easy and fast to prepare – we all know how demanding life can sometimes be.

I was happy to get an opporturnity to create a recipe using Risenta’s organic chickpea pasta, and when I was looking at it’s beautiful color, I instantly knew that I wanted to pair it with beetroots. And so this lovely, nutritious and delicious dish was born.  Beetroots are a perfect base for pesto, and together with seeds, lemon, garlic, cilantro and olives they make a really nice dish (and it’s so pretty too!).

vegan-beetroot-pesto-with-gluten-free-chickpea-pasta_vegan-beetroot-pesto-with-gluten-free-chickpea-pasta_-2

A while ago I wrote about legumes, and how I’ve only recently started to include more of them in my diet, as I’m eating more plant based than I used to. Chickpea pasta is one of the newcomers, and I’m totally in love with it: it’s easy, nutritious and filling (it has 20 grams of protein in 100 grams of pasta!), and even though it’s made of legumes (or chickpeas, to be precise – it has nothing else) my belly seems to love it too.

So, if you still don’t have meal plans for the weekend, I warmly recommend trying this lovely beetroot pesto – maybe it’ll make it onto your comfort food list, too!

Tuulia xx

vegan-beetroot-pesto-with-gluten-free-chickpea-pasta_-3vegan-beetroot-pesto-with-gluten-free-chickpea-pasta_-7Lovely vegan beetroot pesto with chickpea pasta  

serves four

beetroot pesto:
4 medium sized beets
1,5 dl sunflower seeds
1 dl virgin olive oil
1 organic lemon
2 cloves of garlic
about 20 pieces of pitted green organic olives
0,5 dl nutritional yeast ( / or a bit more olives)

chickpea pasta:
1 bag of Risenta’s chickpea pasta (300 g.)
salt

1 bunch of fresh cilantro

1. Start by preparing the pesto: peel the beets, and dice them (the smaller the pieces, the faster they’ll cook. Put into a kettle, cover with water and let boil until the pieces are soft.

2. When the beets are almost cooked, you can prepare the pasta: add water and salt, and let it boil for about 10-15 minutes. Pour the water out, and add some oil.

3. Pour the water out from the beets as well, when they’re boiled. Add the rest of the ingredients into the kettle. Use a hand blender to mix everything together, until you have a creamy pesto. Check the flavor, and add some olives / nutritional yeast, if needed.

4. Ready, enjoy!

vegan-beetroot-pesto-with-gluten-free-chickpea-pasta_-6

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