Posts tagged 10 minute recipe
green and gold breakfast jar

(vegan, GF)

writer: emma ranne
picture: emma ranne

vegan gold and green chia and smoothie jar

The summer has shifted to autumn and for many of us the past few weeks have been all about getting back to our everyday routines. Work and school or not, the autumn has always been the time of change for me as it is for many others. 

Whilst tuning back into old routines I feel like the autumn serves as a good timing to introduce some new elements to my days. During the summer you’ve had enough distance from your everyday life ways to not be so stuck with it anymore. Maybe the summer has inspired you and taught you some new ways. Whilst getting ready to tune back into the more structured days, I’ve tried to think of ways I can include a bit of that free summery feeling in my daily routines. 

One of the most important elements when it comes to how I feel on a day is what my morning felt like. If I start the day in a rush, it’s quite difficult for me to let go of that feeling and it sticks with me all day long.

I love to take my time in the mornings, to wake up a few hours before I have to go anywhere and have that time for myself. To read a little and prep breakfast with time. Speaking of breakfast…

 

HOW:

  1. Prep the chia layer preferably on the night before. Mix all the ingredients together in the jar an pop it in your fridge.

  2. The following morning check the taste of your chia pudding and adjust the amount of turmeric, milk or sweetner if needed.

  3. Add the ingredients for the smoothie layer in your blender and blend till it's smooth and creamy. If you dislike the taste of spiralina feel free to leave it out and maybe add some extra matcha to the blend.

  4. Layer in your most festive glass and garnish with some fresh berries and granola. Enjoy with time before even giving a thought to any to-do lists for the day.

the extra festive gold and green
breakfast jar

ingredients:

  • For the Turmeric Chia Layer:
    - 1.5 tbsp of chia seeds
    - 100ml of plant milk of choice
    - a tsp of turmeric
    - a drip of maple syrup

  • For the Green Smoothie Layer:
    - 1 frozen banana
    - a piece of frozen zucchini (about 1/2 of a small one)
    - a tsp of matcha
    - a tsp of spirulina
    - a few frozen mango chunks

 

every cilantro lovers daydream

(vegan, gf, raw)

writer: emma ranne
picture: emma ranne

vegan cilantro dressing

I love cilantro. Love, love, love it. (* sorry to all the people now reading this who fall in the category of cilantro dislikers. You can still make the sauce just switch the cilantro for some fresh parsley or basil and switch the name)

I made this sauce for my birthday picnic as a salad dressign and my family loved it. It's a super easy way to take your average lunch salad to the next level. Just pop the ingredients in your blender, let the blender do it's magic and you're ready to go.

 

ingredients:

  • a big bunch of cilantro, the more the merrier
  • a handful of fresh baby spinach
  • a teaspoon of tahini
  • a few teaspoons of sunflower seeds (if you have the time you can let them soak in some water for a few hours so they're easier on your tummy)
  • some fresh chili (I love spicy so I used a whole one, but you can go easy on this one or completely leave it out)
  • a squeeze of fresh lime juice 
  • a tsp of maple syrup or a fresh date
  • a few tsp olive oil
  • salt + pepper
  • water until you fancy the consistency

 

how:

  1. You guessed it, just put everything in your blender and keep on blending till it's smooth. Check the taste and add what you think should be added to get it right for you.
  2. You can play around with the consistency. Leave it thick and you can use it as a spread or dip. Add some more water and this turns into a creamy pasta sauce or a dreamy salad dressing.


 

cauliflower x chocolate ice cream

(raw, vegan, gf)

writer: emma ranne
picture: emma ranne

raw vegan chocolate cauliflower ice cream

It's actually been hot here in Helsinki lately and thus it's time to bring back the ice cream game.  I love to experiment when it comes to ice creams (yeah ok I love to experiment when it comes to food in general, but ice cream is an especially fun experimenting field). I like to challenge myself and lately I've been trying to learn new ways of hiding raw veggies in unexpected recipes. Also in my ice creams. Are you ready to try the sweet combo of cauliflower and chocolate?

 

ingredients (for one)

  • a big handful of frozen cauliflower
  • 2 frozen coconut milk ice cubes
  • half a frozen banana
  • a splash of oat milk
  • a table spoon of raw cacao
  • a few drops of stevia (or a date or 2)

 

 

how:

  1. Cut your cauliflower in chunks and pop them in the freezer the night before you plan on making your ice cream. I used raw cauliflower, but if you're after an even creamier texture you could cook the cauliflower for a couple of min before freezing it. Make coconut milk ice cubes simply by freezing canned coconut milk in ice cube forms and also remember to check if you're good on frozen bananas (we've all been in that situation where you think you still had a banana in the freezer for one smoothie...)
  2. Simply pop all the ingredients in a (preferably high speed) blender or use a mixing stick to blend the ingredients together. If it's too hard on your blender you can always add some more oat milk or wait for your frozen ingredients to thaw a bit
  3. Enjoy straight away, preferably in hot sunny weather but if the sun is not around we can always pretend it to be that time of the year. 
     

Hope you enjoy this!

10 minute recipe: veggie noodles + beetroot hummus

writer: Emma Ranne
Picture: Emma Ranne

(GF,vegan)

Bean pasta and beetroot hummus

This is one of those recipes that came out of a ''I don't know what to cook and I don't have much time to figure it out''' situation, and has been a favourite ever since. Fresh veg, with creamy hummus, spicy mushrooms and lots of vibrant colour. If you have the beetroot hummus ready, like I had this recipe will literally take you like 5 minutes to prep. 

 

Ingredients (for 1):

  • GF veggie noodles (I used these)
  • 1 tiny or 1/2 of a larger zucchini
  • a handfull of mushrooms
  • chili flakes and paprika (1/tsp of both)
  • beetroot hummus (check down below)
  • fresh parsley
     

for the hummus (a larger batch):

  • 1 pre cooked beetroot
  • about 200g of cooked chickpeas
  • juice from 1/4 lemon
  • a tbsp of tahini
  • a sprinkle of salt and pepper
  • a tbsp of olive oil
  • water (start with 1 dl and add more untill you have the desired consistency)
     

How:

  1. prep your noodles and shave your zucchini with a julliane peeler (a regular peeler will do too).

  2. Prep your mushrooms in a pan with the spices.

  3. Make your hummus by mixing all the ingredients in your blender or with a hand blender until smooth and velvety.

  4. Once ready put the pieces together on a plate and sprinkle with a bunch of fresh parsley (more was added after the picture, I love parsley!) and some nutritional yeast if you have that on hand.