Steamed broccoli with garlic oil & chickpea salad

green-salad-broccoli


Steamed broccoli, garlic oil, various green leaves, chickpeas and thinly sliced small radishes. 

Steamed broccoli with garlic oil & chickpea salad

Steamed broccoli with garlic oil & chickpea salad
Serves 1
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Ingredients
  1. 1/2 head of steamed broccoli
  2. 20 gram various green leaves
  3. 1 dl chickpeas (cooked)
  4. 2 pcs thinly sliced small radishes
  5. garlic oil (freshly pressed garlic, with lemon juice in rapeseed oil)
  6. Salt and pepper to taste
Instructions
  1. Steam the broccoli until crisp yet tender
  2. Place the salad and radishes on a plate
  3. Add chickpeas and broccoli
  4. Drizzle the garlic oil on top
  5. Finish off with salt and pepper to taste
Elegantly Vegan http://elegantlyvegan.com/wpui/

Steamed beets, chickpeas, dill & truffle oil salad

beet-salad

Steamed beets, chickpeas, various green leaves, dill and truffle oil. Topped off with freshly ground black pepper. 

Steamed beets, chickpeas, dill & truffle oil salad
Serves 1
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Ingredients
  1. 3 pcs steamed beets
  2. 1 dl chickpeas
  3. 20 grams various green leaves
  4. fresh dill, chopped
  5. truffle oil
  6. freshly ground black pepper and salt to taste
Instructions
  1. Steam beets until tender.
  2. Place the green salad leaves on a plate.
  3. Add chickpeas, and place the beets on top.
  4. Add dill and drizzle truffle oil on top.
  5. Top off with freshly ground pepper and salt to taste
Elegantly Vegan http://elegantlyvegan.com/wpui/

Vegan Toffee Recipe

vegan-toffee-recipe

This is my base recipe (sans the spices) for toffee – or as it’s know in the US; classic caramel. You can add and subtract spices and the cacao powder to suit the flavours you prefer and want to create on your own.

Ingredients:

  • 100 gram/3.5 oz vegetable/vegan margarine
  • 4 tbsp of cacao powder
  • 2 dl / 200 ml / 3/4 cup of oat-cream or any other vegan cream
  • 3 dl / 300 ml / 1.5 cups dark muscovado sugar
  • 1 dl / 100 ml / 7tbsp light syrup
  • 1 tsp cinnamon powder
  • 0.5 tsp cardamom powder
  • 0.5 tsp ginger powder

 

Directions:
1. Melt vegan margarine in a pot with a thick base on the stove.

2. Remove the pan from the heat.

3. Add cacao powder and spices to the melted margarine and whisk together, ensure that there are no lumps and the spices are evenly mixed with the liquid.

4. Add oat-cream and whisk together.

5. Add the syrup and whisk together.

6. Add sugar, whisk together with the other ingredients and place the pot on to the hot plate again.

7. Let the ingredients melt together, bring the mixture up to a boil.

8. Lower the heat and let the mixture cook gently, it should start to bubble, reduce the heat further if necessary.

9. Stir regularly and pay attention. Once the bubbles become bigger and form much slower, test the mixture as instructed in step 10.
 
10. Every now and then test the mixture with the help of a glass with cold water. Add a dollop of the mixture to the glass and if you can shape the mixture and the mixture holds to the shape you created, the toffee is ready.

11. Repeat the test until you get a result you can shape or a consistency you are happy with.

12. Once ready, remove the pot from the heat and immediately pour the mixture into a tray covered with a baking-paper and let cool down.

13. Once the toffee has hardened and cooled down, cut equally big pieces and wrap them in pieces of baking paper.

14. Store in a cool, dry and dark place.

Asparagus & Artichoke salad with wild garlic

green-salad-asparangus

 

Steamed asparagus, artichokes, various green leaves,  wild garlic and a squeeze of fresh lemon juice on top.  

Asparagus & Artichoke salad with wild garlic
Serves 1
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Ingredients
  1. 20 gram of various salad leaves
  2. 100 gram green asparagus
  3. 3 pcs artichokes, cut i quarters
  4. 1 wild garlic leaf, thinly sliced
  5. fresh lemon (juice)
  6. salt and pepper to taste
  7. virgin olive oil if desired
Instructions
  1. Steam the asparagus until tender
  2. Place the salad leaves on a plate.
  3. Add artichokes and steamed asparagus
  4. Sprinkle chopped garlic leaves on top
  5. Finish of with a squeeze of fresh lemon juice, salt and pepper to taste
Elegantly Vegan http://elegantlyvegan.com/wpui/