Vegan Gluten Free RAMEN
– Noodles (227 gram)
– Marinated Tofu 160 gram
– 2 carrots
– 2 pak choi
– 1 onion
– 5 garlic cloves
– fresh ginger (about an inch)
– 1 1/2 – 2 tablespoon stock powder
– 6 cups water
– 1 tablespoon tamari + 1 teaspoon
– 2 tablespoon miso paste
– 1 teaspoon toasted sesame oil
– 1 teaspoon dried daikon or other mushroom (optional)
– 1 tablespoon coconut oil
– spring onion (the green bits)
prepare the broth: boil water, stock powder, chopped yellow onion, garlic, chopped ginger, 1 tablespoon of miso, tamari. Let simmer for about an hour (or shorter if you are in a hurry)
Heat up the oil, soften chopped carrots and pak choi. add tamari and miso paste.
Prepare your noodles.
Sieve the broth but keep the onion garlic mix.
Assemble: Put broth in a bowl, add the noodles. On top place the tofu, glazed vegetables on top. Add a tablespoon of the onion mix and sprinkle over spring onion. Serve.
Hi! The kids were off for half-term last week and me and my 10 year old made a couple of delicious, quick and easy-to-make dinners.
We recorded a few new recipes and this is the first one in this new series.
Let me know what you think in the comments!
– rice for 4 people
– 1 tin of pinto beans about 235 gram
– 1 celery stick
– 1 red bell pepper
– 1 onion
1 garlic clove
– handful of Kalamata olives
– 1 cup of tomatoes
– salad (romaine)
– 3 tablespoons tomato pure
– 1 tablespoon coconut oil
– 1 1/2 tablespoon mixed taco spice
– 1 tablespoon stock powder + 1/3 cup water
– tamari to taste
– black pepper
Cook the rice. Fry the chopped union in coconut oil. Add the chopped red pepper, celery and garlic. Add stock powder + water, tomato pure, taco spice and pinto beans then tamari and black pepper. Let it simmer for a few minutes while you place chopped romaine lettuce in serving bowls. Chop up tomatos and olives. Combine the rice with the sauce and place on top of the salad. Add chopped tomatoes on top of the taco rice and then olives on top of tomatoes. Serve.
This is a very simple How-To Fermentation Video. No bells and whistles just a pure minimalistic ferment to get you started for a healthy, happy gut!
Don’t forget to subscribe to my YouTube channel!
Thank you! XXX
An every-day easy Vegan Spaghetti Bolognese recipe that kids love! You should defiantly try this one.
Vegan Spaghetti Bolognese
1/2 cup of dried split red lentils or 1 1/ cup cooked
400 gram tinned chopped tomatoes (1 tin)
2 large carrots
1 garlic clove
2 tablespoons tomato puree
1 tablespoon vinegar
1 tablespoon stock powder (bouillon)
1-2 tablespoon coconut oil
1/2 teaspoon oregano dried
1/2 basil dried
1/2 thyme dried
tamari and lots of black pepper to taste
A few tablespoons of water if needed
Vegan parmesan cheese for grating
Sprinkle of nutritial yeast
Cut union and garlic, grate the carrots. Heat up pan and add coconut oil fry the union until soft. Add the garlic and carrots, fry until soft. Add everything else except the cheese and nutritional yeast. Lower the temperature and let simmer as you boil your pasta.
Serve on a bed of pasta. Grate the veggie cheese and nutritional yeast on top.
Serve with a small green salad.
When I’m in Stockholm I always pop in to Renee Voltaire’s health food store/cafe to pick up some interesting food stuff. If you are not familiar with Renee Voltaire she is the Queen of Clean Eating in Sweden. Her shop Pep-Stop in Östermalm is a must for me (along with Svenskt Tenn, Acne and Eytys). There’s always something new, innovative and tasty in her beautiful shop. Last time I was there I picked up a Veggie Burger Mix with Beet and Chia, put it at the back of my cupboard and totally forgot about it.
This week I had a spring clean-out of said cupboard, found the bag and decided to mix and cook even though I was confident the kids would turn up there nones as per usual. Not so!! The loved it and said they would have it again. I’m amazed. It contains, buckwheat, quinoa, linseed, chia seeds, ginger and beetroot. You mix it with water. Let it soak. Make little patties and fry. Very quick.
Here in the UK you can order online and Totally Swedish on 32 Crawford Street in London and in Barnes stock a few of her products. Sadly not this mix.
Do you love the whole egg benedict thing as a weekend hungover cure but want a veggie/vegan alternative? Then I can really recommend this recipe. Mushrooms on toasted bread with a fabulous cashew cream with sage.
Yum yum yum!
Mushroom with Sage and Cashew Cream
– 250g mushroom
– fresh sage
– garlic 1 clove
– squeeze of lemon juice
– 1 tablespoon of coconut oil
– salt and pepper
-1 cup of cashew pieces soaked for a few hours
– 1/2 cup water
– 1 tablespoon of vinegar
– 1 tablespoon of nutritional yeast
– 1 teaspoon of miso paste
– 1/2 teaspoon of salt
Fry the sliced mushroom in coconut oil, add the garlic, salt pepper, sage, salt, pepper and lemon juice. Toast the bread. Blend all the ingredients for the cashew cream in a high speed blender.
Assemble: the mushroom on the toast, add a large dollop of cream on top of the mushroom and sprinkle some chopped sage on top.
I’m so pleased with this granola recipe as the kids LOVES IT! My boys are picky eaters and especially about what they have for breakfast. It gives me enormous peace of mind to send them out to the world on a healthy stomach!
I have to say I love it too but I let them have it as I can’t make it fast enough… There is soaking and dehydrating involved which makes the nutrients more available and a real power-house breakfast!
This Granola is both GLUTEN -FREE & NUT-FREE.
– 500 gram buckwheat
-1/2 cup sunflower seeds
-1/2 cup flaxseeds (I normally get pre-sprouted then you can add this at the end otherwise soak them together with buckwheat and seeds)
– 1/4 cup pumpkin seeds
– 1 cup dried fruits (I normally go for mango, apricots and blueberries)
– 4 tablespoons maple syrup
– 1 and 1/4 teaspoon cinnamon
– 1 teaspoon of vanilla or 1 pod (if hard to get hold skip the vanilla)
– 1/4 teaspoon of sea salt
– 1/4 teaspoon of turmeric
-Freeze dried red berries
Soak buckwheat, and seeds overnight.
Rinse and drain put aside and cover with a clean tea towel for a couple of hours.
Mix the flavourings together and mix together with the sprouted buckwheat and seeds.
Spread out on 2 owen trays and let it dry in the owen 50C with the door slightly open for 8 to 10 hours until dried out.
Cut up the dried fruit into small pieces add to the dehydrated granola.
Add som frieze dried berries for extra flavour.
Hope you like it! XX L
I was really sad to hear that raw food restaurant NAMA in Notting Hill closed yesterday. It was the first raw food place I went to and that is where I fell in love with raw food.
I always loved the surrealistic vibe of it all – that something that for example looked like a bog standard spaghetti Bolognese was actually made from un-cooked vegetables and tasted nicer and fresher than the real deal.
A lot of people seems to have lost their apatite for the raw food movement lately. Maybe it was just too much nuts and died fruit. But it gave us a new perspective on how to keep nutrients and enzymes intact and also a whole bunch of new cooking technics. The spirulizer, blender and dehydrator. AND I think we can thank the raw food movement for the explosion of interest in FERMENTATION!
Below are a two examples of raw food recipes that I make on a regular basis. A pudding and a fab breakfast:
Lime and Rose Dessert Raw and Vegan
Orange Chia Breakfast
These Lemon and Apricot Energy Bars are nut free, so perfect to put in your kids lunchbox.
– 2 cups apricots
– 1 1/2 cup desiccated coconut
– 1 cup pumpkin seeds
-1/2 cup shelled hemp seeds
– 1 fermented lemon (about 1/2 cup) or zest from 1-2 fresh lemons
Blend everything in a food processor. Put baking paper in a square oven dish. Let it set in the fridge for about 2 hours. Cut up into squares and sprinkle with desiccated coconut.
This Hemp and Kale Hummus is so good!
Hope you like it!
– 230 gram cooked chickpeas (about 1/2 cup dry)
– 1/3 cup shelled hemp seeds
– handful of kale (about 30gram)
– fresh coriander (about 10 gram)
– 2 tablespoons tahini
– juice from 1/2 lemon
– 4 tablespoons olive oil
– 1 garlic clove
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 1/2 teaspoon salt
Directions: Put everything in a blender. Boom!
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