Cooking with Kids: RAMEN (vegan & gluten free)


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)

Directions:
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.

 

Cooking with Kids: Taco Rice – Vegan

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!
XXX

TACO RICE
Ingredients:

– 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

Directions:
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.

 

Easy Vegan Spaghetti Bolognese

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 onion

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

Spaghetti

 

Instruction:

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.

Mushroom Toast with Sage and Cashew Cream

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
Ingredients:

– 250g mushroom

– bread

–  fresh sage

– garlic 1 clove

– squeeze of lemon juice

– 1 tablespoon of coconut oil

– salt and pepper

Cashew Cream
-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

Direction:
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. 

 

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Spirulina, Cauliflower and Cabbage Ferment

Fermenting your own vegetables is so easy and cheap! With so many people being ill at the moment, this ferment is boosted with health promoting Spirulina. I don’t like the taste of Spirulina normally but when it’s been fermented together with other vegetables the taste mellows and that sharp Spirulina taste disappear and just add an interesting layer of flavoring. Win Win!

Isn’t the colour gorgeous?!

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Healthy Eats – Stockholm: GAST

Happy New Year! Hope you had a wonderful and relaxing Christmas and that you are ready to take on 2018. I absolutely love Christmas and eat everything traditional and Christmassy. But now I’m done. I am craving vegetables!
We headed to new cafe/lunch spot Gast (old swedish for ghost) for a late breakfast. It’s beautifully designed airy, light and spacious with a great play list. The menu is in English and the staff seems to all be from an English speaking country, making this the perfect place to discover the real Stockholm and at the same time not feel like an outsider. Gast is situated slap bang in the middle of Stockholm but it’s a slightly hidden gem and even I had to give the address a google. I had a wonderful vegan soup with fennel and zucchini. So delicious and fresh. There is always a beautiful vegan salad on the menu and the soup of the day is often vegan. They serve great coffees and loads of traditional pastries like the gluten free and nut free chocolate roulade. (my teenager’s favorite). Now I’m getting ready to pack up and head to the airport in a few hours. Goodbye Stockholm and 2017.

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto

 

Vegan Salted Caramel Sauce

I’m not going to lie. This is not a super healthy treat. But it’s so much better for you then the bog standard shop-bought salted caramel sauce.We love it on pancakes as a special treat. Is gorgeous on cake, ice cream or just straight from the jar. Coconut sugar is still sugar so if you are on a strict no sugar diet this is not for you. But if you want something sweet, coconut sugar is a better choice than ordinary white sugar. It contains minerals like iron zinc potassium and some calcium which may offer some health benefit.
Hope you like it!

Vegan Salted Caramel Sauce
Ingredients:
– 1 Tin of full fat coconut milk 400ml
– coconut sugar 1/2 Cup
–  1/2  teaspoon vanilla powder
–  1/4 teaspoon sea salt

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto

 

Healthy Eats – London: 222 Veggie Vegan

I went to 222 Veggie Vegan for lunch today.
It’s a 25 minute walk from my house and it was so glorious and sunny I really enjoyed my walk, soaking up the rays.
For lunch 222 offers an eat-as-much-as-you-want buffet for £9.90 and a take away box for £7.50. (They are also open for dinner with a completely different a la carte menu).
This is vegan comfort food!
Mains like Quinoa Tofu Bake, Carrot Tart, and Mixed Bean Curry draw a completely different crowd from what I’m used to in healthy lunch places – MEN!
Male body builders, swimming teachers, personal trainers and local chaps, mixed in with female office workers. NOBODY left hungry!

Everything I cold see was gluten-free and other allergens like soya, sesame nuts etc. were clearly labelled.
I tried almost everything, it would be rude not to, right?
So yes, I had both plates in the photo above.

Oh, yes and as a bonus, there’s a new Vegan food shop next door.
I bought whipping cream, chocolate, meringues and vegan honey…
Not that I was especially hungry, but looking forward to try it all the same.
Had not even heard about vegan honey?!

(222 Veggie Vegan is at 222 North End Road, West Kensington, London W14 9NU)

Happy weekend!

 

 

Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin

As a last hurrah for Halloween and hello Bonfire Night I’ve made a delicious Spicy Pumpkin Soup, topped with Fermented Pumpkin (HERE) and Vegan Cheese.
This is a great way to eat your
Halloween decorations now it’s all but over.
I have put all the spiders, rats, ghouls and  rapping skeletons  in their boxes and I’m left with loads of small pumpkins. (The larger carved pumpkins have been binned). The smaller ones are great for cooking.

Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin Topping

– I small pumpkin I used a harlequin Pumpkin about 450g when peeled and de-seeded.

– 1 large carrot cut into pieces

– 2 celery sticks

– 1 small red onion

– leek about 35g

– fresh ginger 10g

– 2 garlic cloves

– 2 tablespoons coconut oil

– 1 tablespoon bouillon powder

– 1/2 tablespoon curry powder

– 1/4 teaspoon cumin

– 1/8 teaspoon cinnamon

– 500ml water

Topping – optional

– grated vegan cheese

– 1/2 tablespoon fermented pumpkin per person (when using the fermented pumpkin in the soup I normally don’t mix it with maple syrup as it’s not needed)

– pumpkin seeds

DIRECTIONS:

1. Pre heat the oven to 190C
2. Peel and de-seed your pumpkin.
3. Cut your pumpkin into pieces and mix with 1 tablespoon with coconut oil and let it roast for about 40 min or until soft.
4. Add 1 tablespoon coconut oil to a pan and add first union and then all the other veg. When soft add the spices. Last add the roasted pumpkin.
5. Add the water and the stock powder. Let it simmer for about 5-10min.
6. Use a hand mixer and mix until smooth.
7. Serve  and top with a tablespoon of fermented pumpkin, grated vegan cheese and pumpkin seeds.

♥L

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Quinoa with Pomegranate, Cucumber and Parsley

Hey everyone!
My favorite grain is defiantly quinoa. I love the nutty taste and it’s also so good for us as it contains all 9 essential amino acids, loads of fibre and it’s gluten free.
Even though I quite like plain quinoa, sometimes the occasion calls for a  jazzed up version.
This elevated quinoa recipe get’s the thumbs up from kids and adults alike.
Win win.

Quinoa with Pomegranate, Cucumber and Parsley
Ingredients:

– 1 cup dry quinoa

– 1 cup frozen peas

– 150g cucumber, diced

– 80gram pomegranate seeds

– 2 tablespoons roasted/sun dried tomatoes. diced

– A handful of fresh flat parsley, chopped

– A handful of chopped fresh mint, chopped

– a lemon cut into wedges

– 2 tablespoons olive oil

– 1 tablespoon of vinegar

– 1 tablespoon tamari

– black pepper to taste

Method:

1. Rinse and cook the quinoa.
2. De-frost the peas.
3. Mix all the ingredients except the pomegranate and the lemon straight in the pan where you cooked your quinoa.
4. Place on a plate, sprinkle over the pomegranate and add the lemon wedges on the side.
5. Serve ( you can also put it in the fridge and take it to work the following day)

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
FOLLOW ME ON INSTAGRAM @lisagusto
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