Savoury

Cashew pesto pasta

Heavenly creaminess I’ll tell ya

This recipe is super easy, and it’s so tasty! Absolutely love the creaminess from the cashew cream pesto. It also got a touch of greens like broccoli and spinach, to ensure you are getting all the nutrients your body needs. I would definitely say it’s comfort food and you will be mind blown that it’s healthy. It’s another win when this is made glutenfree and dairyfree. Make it and tell me what you think! I hope you love it as much as I do.

Oh and you might wonder how the cashews becomes creamy? Well, that’s fixed when you soak them in water for 4 hours, or simply put them in hot water and the waiting process is shorter. That’s how they become soft:) Another thing, is that when you soak them, you reduce the phytic acid they contain and you digest the nuts much easier!

Ingredients

• 2 dl soaked cashews

• 1 ripe avocado

• 1 garlic glove

• 4 tbs olive oil

• Juice of 1 lemon

• 3 tbs water

• 1 handful basil

• Pinch of salt

• Broccoli

• Handful of spinach

• Pine nuts

• Capers

• Gluten-free pasta

Instructions

1. Boil your gluten-free pasta for about 6-7 minutes.

2. Meanwhile make your cashew cream pesto! In a blender, add your soaked cashews, avocado, garlic glove, olive oil, water, lemon juice, basil and pinch of salt.

3. In a heated pan, drizzle some oil and take a handful of washed spinach plus some cut broccoli to fry. Cook for about 5 minutes on medium heat till the spinach is sautéed.

4. When your pasta is done, drain the pasta and add it to the pan. Use 3-4 tbs to your liking of the cashew cream pesto and mix all together on low heat for 3-5 minutes.

5. Toss some roasted pine nuts and capers with it and enjoy!

Step 2: while the pasta is boiling, blend all the ingredients to make this cashew cream pesto.
Step 3: this is how the fried broccoli and sautéed spinach looks like. Drain the pasta and add it into the pan.
Step 4: mixing everything with the cashew cream pesto on low heat.

With love & care, Melanie x

Savoury

Creamy vegan pasta

It’s so creamy. Still without using dairy products!

After a good workout, you often end up really hungry and just want to make something quick, yet tasty, am I right? So I’ve had in mind to share what you could make for lunch or dinner.. It’s this creamy vegan pasta, which is easy to make so that you can fill up your belly fast. The dish is healthy, packed with protein and fiber. That’s good for your digestion and regenerating energy. Enjoy!

Ingredients

• Tahini or sesame butter

• Chickpeas

• Soya sauce

• Corn starch

• Coconut milk

• Salt & pepper

• Sun dried tomatoes

• Lentil gluten-free pasta or any other kind

Instructions

1. Boil the pasta while heating up a pan on medium heat.

2. Add to your pan a can of chickpeas and 125 ml of coconut milk (half a cartoon of 250ml) with the sun dried tomatoes.

3. Then add one tsp of tahini, half a tsp of corn starch, let it simmer so that the sauce thickens and gets creamy. That’s thanks to our corn starch. Around 5 minutes. Stir the sauce with one tbs of soya sauce. Add salt and pepper to your liking.

4. Lastly fold in the cooked pasta and put down the heat to low. Mix the pasta well with the sauce, cook for 2 minutes.

5. Voila one portion of lunch or dinner is served!

Step 4: when you have fold in the pasta and mixed the creamy sauce with it!

With love and care, Melanie x

Savoury

Home baked whole wheat bread

Whole wheat bread with shredded carrot added

During covid19, we have more spare time to do things we normally wouldn’t have time for. So I challenge you to bake yourself freshly homemade bread from scratch! The recipe is super easy with just 3 ingredients! Only thing it requires from you is effort and patience. But since the world is experiencing lock down and we have less busy lifestyles… We have plenty of time right? So let’s get to it!

Ingredients

1 kg whole wheat flour, I used “Møllerens 2 bestemors grovbrød»

1 pkg dry yeast

6 dl lukewarm water

Instructions

1. In a bowl, have the flour and dry yeast mixed together before adding 6 dl of lukewarm water (38-40 degrees).

2. Knead the dough for 5 minutes with a kitchen machine or 10 minutes by hand.

3. Let the dough rise under plastic for 30 minutes or till it has doubled its size.

4. Divide the dough into 2 and shape them into breads in two greased bread pans. Lubricate with coconut oil to prevent sticking, so it’s easy to get them out!

5. Allow the dough to rise in the bread pans under a kitchen towel for 45-60 minutes or till you see it has doubled its size.

6. Tips: use some olive oil on your hands and on the kitchen bench when you will shape the dough.

7. Bake the breads in the oven for 45 minutes at 200 degrees on the bottom grove.

8. Tips: to get a crispy crust, brush them with water before baking.

9. After they are done, let them cool for 15 minutes. (if you manage hehe)

The top is crisp as brushing with water before baking helps!

If you want to add shredded carrots, 2 will do. Make sure that when you fold it in together with the dough after the rising, you will need to add more flour when shaping the bread as the carrots contain liquid.

Here you see the Norwegian products I used, no commercial intentions here, only to show you:)
Add your favorite toppings, here’s my favorite; avocado and chili flakes on top, yum!