Baked bean loaf with salad and baked potatoes

Hi there :) Today I am sharing with you a very easy recipe for a bean loaf. You can combine it with really any veggies on the side. This time I made some baked sweet potatoes (everyone's favorite :P), some lettuce, kohlrabi, sprouts, dried tomatoes and caramelized onions...or well, sort of ;-).
These onions were a bi-product of a coughing syrup made out of onions. This method is super effective against coughing and it is all natural :) The onions are well known for their antibiotic and anti-inflammatory properties. The syrup tastes better than it sounds, so give it a try next time someone gets ill in your family. I describe how to make the syrup in the Method section below. 

What will you need:

For the bean loaf:
- 2 cans of any type of beans (use fresh beans whenever you can)
- 1 zucchini
- 4 carrots
- 1/2 white onion
- spice mix
- a bit of chili
- salt, pepper
- 2 tbsp ground flax-seed with 6 tbsp water
- 1/2 cup of finely cur oats 
- a bit of water, if needed
- a small amount of coconut oil to coat the baking pan 






For the salad:
- 1 head of lettuce of your choice
- 2-3 sweet potatoes
- 1 kohlrabi
- sprouts of any kind
- 2-3 dried tomatoes in olive oil

For the caramelized onion
- 1 yellow onion
- 2 tbsp raw cane sugar
- tiny bit of oil

Method:
Bean loaf:

1. Rinse and drain the beans from the can. I normally cook my own beans, but when I forget to pre-soak them, or I am under time pressure, I use canned beans. Please make sure, that you wash the beans under running water, as the cans contain BPA, which you don't want to eat..
2. Prepare the egg replacer: mix 2 tbsp of ground flax-seed with 6 tbsp water and set aside for a couple of minutes, until the flax-seed soaks up the water.
3. Wash the zucchini, peal and wash the carrots, peal the onion and put everything  into a food processor with an S-blade. Start to mix using the "Pulse" functionality. If the dough gets too dry, add some water. If it gets over sticky, add some more oats.
4. Place the dough into an ovenproof pan, coated with a bit of coconut oil. 
5. Bake on 200° for about 25-30 minutes, or until the bean loaf starts separating from the side of the pan and it becomes golden brown.

 Salad: 

1. Wash the lettuce, divide the leaves and make smaller pieces using your hands.
2. Peel and slice the kohlrabi. Cut the dried tomatoes into smaller pieces. 
3. Bake the sweet potatoes at the same time as the bean loaf on a separate tray :) I describe how to make the sweet potatoes in this recipe.      
4. Add some sprouts of any kind :)

 Caramelized onion

1. Peel and slice one yellow onion (it can as well be red). Place it into a small bowl and add the sugar on top. Wait until the next day (6-8 hours). The onion will release a sweet nectar, which is amazing against coughing! You can leave the onion for 1-2 days.
2. Instead of throwing the onion out, take a bit of oil and saute the onion in a pan until it gets translucent. voila.. you have caramelized onions :-) At least a version of them:) 

Place everything on a plate, arranging the ingredients like a rainbow with many different colors :) The more attractive your food looks, the better it will taste :) 

 

Enjoy <3

Easy winter soup

I made this soup on one of those days where I needed a quick and warming dinner, which was still healthy and satisfying. I found some veggies in the fridge and some chickpeas from preparing hummus the day before: and here is the result :)
I sprinkle black sesame seeds on almost all soups, as they are filled with iron, Calcium, Vitamin B6 and Magnesium. These seeds are a well consumed to prevent hair fall and even prevent aging :-) Worth to give them a go :) 

What will you need:
- 1/2 head of a bigger cauliflower
- 1 kohlrabi
- 2 sweet potatoes
- 4-5 stalks of celery
- 1 cup of cooked chickpea
- 1 heaping tbsp of home made vegetable stock
- salt and pepper
- pinch of chili
- black sesame seeds

Method:

1. Wash and cut all the veggies and put them in a pot. Add the vegetable stock, chili, salt and pepper.
2. Pour water into the pot, so it covers all ingredients, and bring it to boil.  Once the water is boiling reduce the heat to medium and cook the veggies until they become soft (please check with a fork :)
3. Once the veggies are soft, add the cooked chickpeas and bring everything to boil once again.
4. Serve hot and sprinkle with black sesame seeds. 

Enjoy :) 

Cauliflower-chickpea-potato curry ala Lili

I have already made many different versions of this curry. The one on the top picture is from the summer and the one below is from yesterday. This time I used much more chickpeas, no tomatoes and it turned out very tasty :) The soup tastes as well somehow better during the winter times. It is very warming and somehow satisfying to munch on it, while looking outside the window on the snow. You can imagine it right? Nice and cozy place, spicy soup is warming you up from the inside :) I love these times during winter.
I call this recipe "ala Lili", because I can't really call it an Indian curry :) I leave that up to my Indian friends :)
The ingredients seems like a lot at a first glance, but actually this soup is very easy to make and takes the same time until your chickpeas are cooked in a pressure cook.
You could add some fresh cilantro on the top just before serving. I didn't have them at home.

So let's start, shall we? 

here is what you will need:

 
- 1 small head of cauliflower
- 1 kg potatoes
- 1 cup of dried chickpeas
- 100 ml tomato sauce 
- 2 tomatoes (optional)
- 1 purple onion
- 1 clove of garlic
- 1 heaping tbsp coconut oil (un-melted)
- 1 tablespoon mom's vegetable broth
- 2 tsp salt
- 1 heaping tbsp curry powder
- a pinch of chili
- 1/4 tsp coriander powder
- 1 tsp turmeric
- 1/ tsp black pepper
- 1 tbsp black sesame seeds
- water previously boiled 

Method:

1. Soak the chickpeas overnight (10-12 hours) in at least 3-4x more water (they will soak up the water very fast).
   The next morning discard the water from the chickpeas and rinse them with fresh water
2. Put the chickpeas in a pressure cooker and cook for about 15-20 minutes (3x less time as stated on the package).
3. Meanwhile, wash and cut the cauliflower and potatoes (and tomatoes, if used) into smaller cubes and set them aside.
4. In a  big pot heat up the coconut oil and add the onion. Add the garlic by pressing it through a garlic press. Saute for about 5 minutes, until onions get a bit translucent.
5. Add the curry powder and mix it with the onion and garlic. Cook for half a minute, then add the cauliflower and potatoes (and tomatoes, if used). Mix everything well together. This should take another half a minute or so.
6. Add the tomato sauce to the pan with a little bit of boiling water. Mix in the salt, pepper, vegetable broth, chili, turmeric and coriander. Bring the water to boil for a moment, then turn the heat to medium.
7. By this time the chickpeas should be cooked. Remove them from the pressure cooker and rinse them with water. Add the chickpeas to the pot with all other ingredients. Pour in as much hot water, so that the veggies are sticking out a little bit. 
8. Cook for about 20 minutes on medium heat, covered.
9. Serve hot alone, or with flatbread :) Sprinkle on top some black sesame seeds.

Enjoy :)

Autumn pumpkin soup

Pumpkins, pumpkins and more pumpkins this season :) I can't remember the exact type of the pumpkin I used, but it was the one which is good for soups and you can buy normally in a supermarket or even better, from a farmer :D It was already cleaned from the seeds, so I just had to peel, wash and cut it into cubes.
This soup was a result of our gardening party, which turned out to be a great idea. Our friends came to help us with the garden and we made dinner for them :) Everyone was happy in the end, and it was such a nice and natural way to bound with our friends. We are looking forward to the opportunities when we can give this favor back to them :))

This soup is very easy, basically toss everything in the pot and cook/mix together..  

Serves: many hungry tummies (around 10 portions)

What will you need :

- 500 grams of pumpkin
- 500 grams of carrots
- 3 potatoes
- 3-4 dried tomatoes
- 5 cm fresh ginger  
- water
- salt, pepper
- 1 tbs walnut oil (or pumpkin seed oil)
- 1 1/2 tbsp Tamari sauce
- 1 tbsp vegetable broth
- 2 tbsp vegetable curry
- 1 tbsp turmeric
- 1/2 tbsp cumin seeds
- 1 tsp cinnamon


Method:

1. Peel the pumpkin and cut the flesh into cubes. If you have a pumpkin with seeds inside, please remove the seeds first with a spoon. Put the flesh into a big pot.
2. Wash and peel the carrots and potatoes; cut them into bigger slices. Peel the ginger, cut it into smaller pieces and add all (carrots, potatoes and ginger) into the pot with the pumpkin waiting :)
3. Add as much water that it just covers the veggies in the pot. Turn the heat to high and wait until the soup starts boiling. Meanwhile, add the spices: vegetable broth, turmeric, cumin seeds, cinnamon, curry and salt.
4. Once the soup is boiling, reduce the heat to medium and cook for around 15 - 20 minutes, until the pumpkin becomes soft.
5. When the pumpkin is soft, turn off the heat. Add the Tamari sauce, walnut oil, dried tomatoes and pepper. Take the immersion mixer and mix the soup until smooth.
6. Top with pumpkin seeds and pumpkin seed oil, if you have at home. Serve hot...

Enjoy :))

- 

Zucchini zoodles with pumpkin sauce

It's autumn and it means I am making all kind of dishes using pumpkin :) I absolutely LOVE pumpkins, there are so many dishes which you can make out of them. Sauces, soups, veggie dishes, even desserts! This time I made these Zoodles (zucchini noodles) with some pumpkin sauce. The recipe is very easy, the only thing which takes a bit of time is to roast the pumpkin.

Here is what you will need:
- 1 medium pumpkin
- 1 tbsp curry
- 1 tsp turmeric
- 250 ml oat cream
- 3-4 dried tomatoes
- salt and pepper
- 1 tbsp of walnut oil
- 1 tsp apple cider vinegar
- 1 tsp tamari
- hot water 
- 2 medium zucchinis
- 2 tablespoons of sunflower seeds, a little bit of oil

 Method:

1. First, cut the pumpkin into half, then remove the seeds with a spoon and place the pumpkin to a baking dish filled with water, covering about 2-3 cm of the bottom of the pumpkin. Preheat the oven to 180° Celsius and bake the pumpkin uncovered 45-60 minutes, or until tender.
2. When the pumpkin is ready and has cooled down, scoop out the pumpkin flesh into a mixing bowl. Discard the skin.
3. Add the spices (curry, turmeric, salt and pepper), tamari, walnut oil, apple cider vinegar, dried tomatoes and oat cream to the mixing bowl. Start mixing everything together using an immersion mixer, while adding as much water as you need to get a similar consistency as in the picture (not too liquidy but not too solid, something in between).
4. Spiral the zucchinis with a spiralizer. If you don't have one, you can use a simple potato peeler to get thin slices :) If you like, just use normal pasta :)
5. Heat a tiny bit of oil (I use coconut oil) in a pan to medium heat, add the sunflower seeds and roast until the seeds become golden. 
6. Assemble the dish by placing the Zoodles in the middle of the plate, adding the pumpkin sauce . Top with the roasted sunflower seeds.

   Enjoy :-)

Tempeh bowl

This Tempeh bowl was a result of mix & match of the leftovers from the fridge :) There were some leftover cooked potatoes, some salad, Swiss chard from the garden, and a package of Tempeh. The potatoes needed a bit of refreshment, therefore they were baked in the oven... and for the rest, check out the recipe below :)

What will you need:
Serves 3-4

- 1 package of Tempeh (usually comes in 200 grams)
- 1 kg of potato
- 1 tbsp of Provence herb mix 
- 4-5 Swiss chard leaves
- 1 head of summer salad 
- salt and pepper according to taste
- 1 tbsp coconut oil 
- some olive oil, if you bake the potatoes
- 1 onion
- 1 clove of garlic

Method:

1. Wash and cook the potatoes until soft without removing the skin. I usually eat potatoes only cooked in slightly salted water. The potatoes were from a day before already cooked, so we decided to bake them. For baking, preheat the oven to 200° and lay the potatoes onto a baking paper in a baking pan. Slightly sprinkle with olive oil, add the herb mix evenly distributed, and bake until skin becomes brown and crispy, around 30 minutes (depends on the oven). Add slices of onion, if you like.
2. To prepare the Tempeh, cut it into slim pieces. Preheat 1tbsp of coconut oil in a pan and sauté the Tempeh 2-3 minutes on both sides,  until it becomes golden brown.
3. To prepare the Swiss chard, wash and cut it into 2-3 cm pieces. Together with the garlic add it to a pan with a little bit of water and simmer for a few minutes. 
4. Wash the summer salad and separate the leaves into smaller pieces with your hands.
5. Assemble the dish on your plate by adding a portion of potatoes, Swiss chard, salad and Tempeh. We added a leftover of guacamole, for which I will make a separate recipe :)
   Enjoy :)

Summer lunch with zucchini Zoodles

Hi everyone. I don't know how is it in your country, but it is REALLY hot in Switzerland. I am enjoying the weather though, for the first time it feels like real summer here :) 
Saying that, do you as well feel, that in the hot days you don't have cravings for warm dishes? When it is hot, it is natural to crave more cooling foods, such as raw veggies :) 
So, today we prepared a dish with raw zucchini noodles. Zoodles are easy to prepare, and a great way to eat up the ever coming zucchinis from your garden (or neighbor's garden :)
After having this goodness full of veggies, you will feel refreshed and light, ready to continue your day in the high temperatures. 

Here is what you need:
servers 3 people

For the Spaghetti
- 1 bigger zucchini
- 1 smaller head of cauliflower
- 1/2 head of broccoli
- 3 carrots

For the sauce: 
- 2 medium tomatoes
- 3 dried tomatoes
- 4-5 basil bigger leaves
- 2 tbsp white almond butter
- water  
- salt and pepper according to taste

Method:

1. Spiralize the zucchini with a spiralizer. If you don't have one, don't worry, you can use your peeler to cut the zucchini into thin slices.
2. Wash and cut all other veggies (cauliflower, broccoli and carrots). Add it to the zucchini noodles
3. Place all ingredients for the sauce into a deeper bowl, where you can use the immersion mixer.  Gradually add the water as you start mixing the ingredients. Add as much water, that a fluid sauce is created.
4. Pour the sauce over the zucchini... voaallaaaaaaa , your lunch is ready :)
5. Smile, share and enjoy :)

ps: I couldn't resist to add a spoon of spelt noodles to the lunch, just to try how is it.. it was great :)

Summer Kohlrabi salad

This salad is super easy to prepare and is perfect for hot summer days :=) It only takes a few minutes to prepare, and your dinner is ready :) I used a spiralizer to cut the zucchini and the kohlrabi, but you can as well use a slicer or a shredder to get very thin pieces.
 
Serves 2:
What will you need:
For the salad: 

- 1 kohlrabi
- 1 medium zucchini
- 1 avocado
- 1 red bell pepper
 
For the dressing:
- 2 tbsp white almond butter
- juice of half a lemon
- a little mineral water



Method:

1. Peel the kohlrabi and create "snale" shape with a spiralizer.
2. Wash the zucchini and use to spiralizer to create spaghetti like shape.
3. Wash the bell pepper and cut it into small cubes.
4. Cut the avocado into small cubes. Mix everything together in a big mixing bowl.
5. Mix all ingredients for the dressing. Add some mineral water if the texture is too thick.
6. Pour the dressing over the salad, mix well.
7. Enjoy :-)

Spring radish salad

Hello there ... I am back :) It has been a really long time since I have posted anything, but I had a few good reasons...I spent one amazing month in India, studying yoga and I recently got married too! :) So many new things are happening, for which I am deeply greatful for. 
I am back in my "real" life now and starting with recipes again :) 
For a starter, let's have an easy spring salad, shall we? :)

Here is what you will need:
For the salad:
- 1 head of Romain lettuce
- a bunch of mixed salad leaves
- 5 -7 radishes, cubed
- 10 - 12 cocktail tomatoes
- 1 can of kidney beans

For the dressing:
- 1 tbsp of tahini
- 1 tbsp tamari
- juice of 1/2 lime, freshly squeezed
- 1/2 tbsp maple syrup
- 2 tbsp sparkling mineral water 

1. Wash everything for the salad. Cut the radishes into small cubes and cut the tomatoes to halves.
2. Open the can of beans (this time I didn't have soaked beans, so I just used a canned one), make sure that you rinse the beans very before using.
3. Toss everything together in a big salad bowl.
4. In a small mixing bowl mix all ingredients for the dressing together. Pour it over the salad mixture and massage the dressing into the salad with your hands. It's great to feel your food, while you are preparing it:)
5. Smile and enjoy:)

Gluten-free veggie millet bowl

Hi hi hi :) What about having a super easy super healthy dinner tonight? I say yes :) And you? 
Here is some inspiration to make a quick and healthy dinner or lunch. Don't worry too much if you don't have the exact veggies at home, you can always replace the veggies to whatever you have in you fridge. That is what I love about these recipes :) Mix & Match veggies are the best :)
So let's see how to make it:

This recipe serves around 3-4 people.
What will you need:
- 1 cups dried millet
- 5 carrots
- 1 small zucchini
- 1/4 head of red cabbage
- 200 grams smoked tofu

- 1 tbsp coconut oil

Dressing:
- 1 lemon juice (freshly squeezed)
- salt and pepper
- 1 tbsp tamari soy sauce (gluten-free soy sauce)
- 1 tbsp Provence herb mix

Method:

1. Cook the millet with 2x as much water for about 15 minutes or so (until water evaporates). Add salt and home made broth, if you have. When done, rinse the millet with cold water, so the grains don't stick together. Set aside.
2. Drain and cut the tofu to small cubes.
3. Wash and slice the carrots. Wash the zucchini and cut it to cubes. Wash the cabbage and slice it as well.
4. Put some water in a frying pan and add the carrots. Cover and cook on medium for 3-4 minutes. Discard the leftover water.
5. In a different mixing bowl mix all ingredients for the dressing. Mix the millet, carrots and the other veggies in a bowl and add the dressing. Mix well.
6. Serve and enjoy :)