Tuscan chickpea flatbread

Tuscan chickpea flatbread

Socca, Farinata or Cecina? This chickpea flatbread seems to have as many names as origins.

Anyway, it's extremely delicious and really easy to make! It's thin, crispy and made of only water and chickpea flour. You can eat it just as it is or top it with sun dried tomatoes and olives!

Tuscan chickpea flatbread
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The brilliant thing with this bread is that it is naturally gluten-free and completely vegan! If you want to make a double batch and make it a bit thicker, then it will be more like an oven pancake texture wise. Personally, I love to make it really thin and crispy!

Socca recipe

INGREDIENTS

Time: 45 min. Yields: 8 pieces. Use: 26 cm pan or 10 inch pan

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil (plus 1-2 tbsp in the pan)
  • pinch of dried rosemary, oregano or chili flakes (optional)

DIRECTIONS

  1. Turn the oven 230 °C or 450°F.
  2. Mix all ingredients in a bowl, stir thoroughly. Let the batter rest for 30 minutes.
  3. Put the (empty) pan in the oven for 5 minutes.
  4. Take out the pan and pour the batter in to the pan. Let it bake in the upper part of the oven for approximately: 7-10 minutes. (Put on the grill function on the oven for the last 2 minutes if you want it extra crisp on top .)
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Really make sure you let the batter rest for 30 minutes. It's crucial because it takes some time for the flour to absorb the water properly.

Socca is great to eat entirely on its own, but you can also flavor/garnish it with marinated olives or thyme. If you want to eat it more like a light dinner, you can eat some socca slices with a simple green salad and ice-cold kombucha. Yummy right?!

Tuscan chickpea flatbread

One last tip, do not forget to open a window or turn on the oven fan on maximum speed when you do this, we´re trying to imitate something that is usually cooked in a smoky street kitchen, so be aware of the thick socca clouds!! :P

Vegan Pumpkin Pizza

Vegan Pumpkin Pizza

Pumpkin, avocado and pumpkin seed pesto makes this the most epic fall-inspired pizza ever!

It's homemade pizza night. My favorite. I don’t need to tell you that pizza is basically the world’s most popular food. It's simple to make, you can eat it with your hands and it's wonderfully delicious!

It's pretty cold now in Sweden and after a long day of work all I want to do is to come home, light some candles and make some cozy food to eat in the sofa while watching my favorite series. And what's better for a cozy night in than the most perfect food, pizza!

Vegan Pumpkin Pizza

Gluten free dough

  • 25g fresh yeast
  • 1 cup water at room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 cups GF flour blend + 1 tbsp psyllium husk

Pepitas pesto

  • 1/2 cup fresh Parsley
  • 1 cup of basil
  • 1/2 cup pepitas
  • 1/4 cup pine nuts
  • 1/4 cup finely grated vegan Parmesan cheese
  • 1/4 tsp kosher salt
  • 1/4 cup olive oil

Cashew cheese

  • 1 cup cashews soaked in 3 cups of water for at least 1 hour
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 2 tbsp water (optional)

Toppings

  • Hokkaido pumpkin
  • Chopped pistachios
  • Avocado
  1. Preheat oven to 400°F (200°C).
  2. Combine yeast, olive oil, salt and water in a small mixing bowl.
  3. Combine the gluten free flour and psyllium husk in a big mixing bowl. Make a well in the dry mixture. Add the water-yeast mixture and combine well. Work the dough by hand for about 5 minutes.
  4. Leave to rise for about 30 minutes to double size.
  5. Spread out the dough on a baking tray covered with baking sheet, forming it into a round flat pizza base – approx. 1 cm thick.
  6. Make the pesto by blending all ingredients in a high speed blender.
  7. Make the cheese. Soak, drain and rinse cashews.
  8. Place in a food processor, along with lemon juice, salt and nutritional yeast.
  9. Pulse for about 1 minute to combine ingredients.
  10. Add water if needed and process until completely smooth, about 2-4 minutes. Put aside in the fridge until serving. (this goes on the pizza after it's baked)
  11. Time to assemble the pizza. Spread out an even layer of pesto and top with slices of raw Hokkaido pumpkin. Use a mandolin and cut the slices about 5-8 mm think. You can cut some extra pumpkin and roast separately in the oven if you want some extra pumpkin on your pizza.
  12. Bake the pizza in the middle of the oven for 20-22 minutes.
  13. Add the raw cheese, chopped pistachios and avocado + extra pumpkin (optional) on your pizza before serving.
Vegan Pumpkin Pizza
Vegan Pumpkin Pizza

I love pumpkin everything! Pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes… Haha, except pumpkin carvings, those are freakin awful! But this pizza is like a whole new element of pumpkin. Not the typical thing to put on a pizza... Sweet and savory is the flavor you'll find in this delicious piece of bread with toppings.

Vegan Pumpkin Pizza recipe gluten free

Not to say that you need a special occasion for pizza but this pizza is definitely festive enough to serve at a dinner party! It's so vibrant and full of colors! If you're not a fan of pumpkins, they could also be substituted with beets!

Creamy vegan citrus pasta

What is the difference between zucchini, squash and courgette? Nothing... They are only different names for the same thing in Italian, English and French!

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INGREDIENTS

  • 1 zucchini
  • 1 onion
  • 1/2 tsp chili flakes
  • 2 garlic cloves
  • 1 cup oat cream (or any other vegan cream)
  • 1 tbsp tamari
  • 1/2 tbsp miso paste
  • zest from 1 lemon
  • 5-10 sage leafs
  • salt & pepper
  • pine seeds
  • 1-2 tbsp coconut oil (taste and scent free)

DIRECTIONS

  1. Slice the zucchini in roughly 7 mm thick slices. Peel and slice the onions thinly.
  2. Fry the onion, zucchini and chili flakes in a large frying pan with 1-2 tablespoons of coconut oil over medium heat for about 5 minutes or until the zucchini begins to release water.
  3. Add the thinly sliced garlic and put the heat up slightly. Allow the water from the zucchini to evaporate.
  4. Add the oat cream, sage, tamari and miso paste and cook for a few more minutes on medium heat.
  5. Add the lemon zest.
  6. Boil your selection of gluten-free pasta and fold into the sauce.
  7. Stir, serve and top with pine nuts!
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Creamy citrus pasta
Creamy vegan citrus pasta

This pasta is perfect to make as a quick dinner when you want something really tasty and filling. The creaminess balanced perfectly with the freshness of the zest! Also, this pasta can be made in so many different varieties. Exchange the zucchini for pumpkin, kale or any other veggie of choice. Enjoy!

Vegan GF Italian meat balls

These vegan "meatballs" are deliciously packed with plenty of savory umami flavor even though they're completely free from meat, egg, diary and gluten!

Crazy good meatballs, which I call "Mate Balls", are as easy to make as the traditional ones! They're made on a base of chickpeas and sunflower seeds. They're completely nut-free, which is a good thing if you have small kids or nut-allergies in the family!

Vegan GF Italian meat balls

These mate balls are flavored "Italian style" but you're probably not the only one thinking of IKEA as soon as you hear the word meatballs. You can certainly serve these Swedish style with mash, lingonberry jam and vegan cream sauce. Just like you would have them at IKEA! Just skip the basil and dried oregano and there you'll have Swedish style mate balls! :)

Vegan GF Italian meat balls

A food processor and a stove is the only equipment needed for this recipe. No fuss, just blend all ingredients in a food processor and then fry the balls with a small amount of unflavored coconut oil.

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INGREDIENTS

  • 1 cup sunflower seeds
  • 1 cup chickpeas
  • 1 yellow onion
  • 1 garlic clove
  • 1 cup gluten free panko bread crumbs
  • 2 tbsp chiaflour + 6 tbsp aquafaba (the water in the canned chickpeas. Slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results)
  • 2 tbsp tamari
  • 1 tbsp miso paste
  • 1 tbsp dijon mustard
  • salt och peppar to taste
  • 1/2 tsp oregano dried
  • 1 handful fresh basil
  • coconut oil (free from scent & taste) for frying

DIRECTIONS

  1. Process the sunflower seeds in a food processor. Set aside.
  2. Prepare the chia egg by combining the chia flour and aquafaba (or just plain water) in a small bowl.
  3. Process the onion, garlic and chickpeas in a food processor.
  4. Toss all the processed ingredients in a big bowl and add all the other ingredients. Use your hands to combine everything thoroughly.
  5. Roll the mixture into approximately 15 balls.
  6. To cook the meatballs, heat the coconut oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 7-10 minutes per batch. Keep them warm while you coil the pasta and tomato sauce.
  7. Serve AND ENJOY!
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The recipe makes about 15 mate balls. Something that works great is to make a bigger batch and freeze the balls before cooking them. Then you'll just have to fry them when you need a quick dinner in a couple of minutes! Yum!

Vegan GF zucchini fritters

These fritters are unbelievably easy to make they are vegan, gluten free and the perfect way to sneak in some veggies!

Zucchini fritters recipe vegan

I really wanted to make something delicious yet something “not fried” and a bit healthier. That’s when these fritters came to mind. Zucchini can be a little bit tasteless but these fritters are seasoned with garlic and parley which makes them super flavorful!

Zucchini fritters

INGREDIENTS

Zucchini fritters

  • 4 cups grated zucchini + 1 tsp salt
  • 2 garlic cloves
  • 1 handful parsley
  • 1/2 tsp black pepper
  • 2 tbsp chia flour (or flax meal) + 6 tbsp water
  • 1/2 cup coconut flour
  • 3/4 cup gluten free breadcrumbs
  • 2 tbsp psyllium husk
  • 1 tbsp coconut oil
  • 2 tbsp olive oil

Vegan citrus yogurt

  • 1 cup vegan yogurt
  • zest from 1 lemon
  • 1/2 garlic clove
  • salt and pepper
  • olive oil

DIRECTIONS

  1. Grate 2 big zucchinis (or enough to fill 4 cups). Add the grated zucchini to a cheesecloth/nut-milk bag or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
  2. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step for your fritters to become firm and not soggy!
  3. Prepare the chia eggs by mixing the chia flour and the water in a separate small bowl and leave for 3-5 minutes.
  4. Add the drained zucchini and the chia eggs to a bowl and mix in all the other ingredients until combined.
  5. Form fritters and slightly flatten them on a baking sheet with your fingers until you get about 9 of them. Make sure to use some oil or baking paper under the fritters.
  6. Brush the fritters whit some olive oil.
  7. Bake in the oven on 200°C for 15-17 minutes.
  8. Serve with the vegan citrus yogurt. Enjoy!
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Zucchini fritters

One crucial step is to drain the zucchini completely by using a dish cloth/nut milk bag after you've grated it. Then just throw the drained zucchini in a bowl with all of the other ingredients. From there, just form small patties and bake in the oven for 15-17 minutes! Easy enough, right?

Zucchini fritters
Zucchini fritters
Zucchini fritters

In this recipe you'll find a vegan egg substitute using flax seeds or chia seeds. I think chia seeds provide the most neutral flavor when compared to flax seeds, but ground brown or golden flax seeds will work as well. To prepare a flax or chia egg, simply grind the seeds in a coffee grinder or high speed blender. It’s not uncommon to find bags of already ground flax seeds at the grocery store. I buy pre-ground chia seeds which works perfect in all cooking and baking instead of eggs! The simple formula is: 1 tbsp of chia flour + 3 tbsp of water = 1 egg.

Zucchini fritters
Zucchini fritters vegan
Zucchini fritters recept

These fritters are wonderfully nutritious! It's actually a clever way to get the kids to eat their veggies. The best part is, you can serve them as a snack, an appetizer, light lunch or even as a "buffet" item on your dinner party!

zero waste Buddha bowl

Funny enough, this super trendy clean-eating-health-bowl is named after a man often depicted as having a big, round belly. Buddha!

*Okay, I have come to know that it's not entirely true that Buddha had a big belly... He was actually very skinny. You can read all about it here if you're interested. :P

Zero waste Buddha bowl

Today’s recipe is a vegan Zero waste Buddha bowl made from all kinds of leftovers that I had in the fridge. The Buddha bowl got it's name because the food in the bowl was piling up to look like Buddhas big belly!

Having an abundance of colorful food like this doesn't only make my mouth water but also really makes me so grateful to have food! I feel so blessed for these foods that I've come to learn to eat and love! I haven't always been super healthy and I do make exceptions still. But there's something in the vibrations of healthy food! It just makes you so darn happy!

Buddha bowls are meant to be hearty, filling bowls made of various greens, raw or roasted veggies, beans and sometimes healthy grains like quinoa or brown rice.

Sometimes there's toppings like nuts or seeds and dressings for added texture and flavor. My Bowl is made of 100% leftovers. This is a beautiful and modern dish to make whenever you need to make a fridge cleaning or if you're just too lazy too cook the day after you've had a big dinner or party!

(Scroll down to see how I made my Buddha bowl)

Zero waste Buddah bowl

This is just an example of what you can do to create a beautifully abundant Buddha bowl. Feel free to incorporate any leftovers that you have in you fridge!

INGREDIENTS

  • szechuan citrus green beans (get the recipe here)
  • oven roasted cauliflowers and sweet potatoes (unscented coconut oil + salt)
  • 1/3 cucumber
  • 2 tbsp kimchi
  • 2-3 radishes
  • 1/2 avocado
  • steamed kale
  • 1/2 cup chickpeas
  • pea sprouts

Vegan citrus yogurt

  • 1 cup vegan yogurt (oat/soy/coconut or your choice of plant yogurt)
  • zest from 1 lemon
  • 1/2 garlic clove
  • pinch salt and pepper
  • pinch olive oil

DIRECTIONS

  1. Wash cauliflower and sweet potatoes and cut the sweet potatoes in slightly smaller size than the cauliflowers (to make sure the cauliflowers don't get over cooked) drizzle a generous amount of coconut oil on top of the veggies and sprinkle some salt
  2. Roast in the oven on 200°C for 20-25 minutes
  3. Prepare the szechuan citrus green beans
  4. De-stem 3-4 leafs of kale and steam for 3-5 minutes
  5. Use spiralizer for the cucumber
  6. Use a mandolin for the radishes
  7. Prepare the yogurt by combining all ingredients in a bowl.
Zero waste Buddha bowl
Zero waste Buddha bowl
Zero waste Buddha bowl

Sometimes the simplest things become the biggest successes! I always try to think of the rainbow when I make bowls! The more the better (color-wise) try not to over season in any way, most veggies taste wonderfully in it's raw form of with a quick steam. Buddha bowls are meant to be simple to make and jam-packed with filling nutrients and vitamins that aid overall health.

Finally I'd like to mention the superhero of this dish (or any dish for that matter). Her name is Kim-SHE! Kimchi is a great thing to always have in the fridge! Kimchi is super flavorful, gives moisture and texture to any dull dish and are great for you gut health!