This is just going to be a quick little post, to share my newest recipe that I’ve made (and eaten) quite a bit recently. It’s a lentil ‘bolognese’ sauce filled with veggies in a super flavourful tomato sauce and with the addition of nutrient-rich lentils. The lentils makes the dish filling, hearty and adds a good amount of plant-based protein.
This sauce is PERFECT when combined with a steaming bowl of pasta (I loooove brown rice fusilli), a good dose of nutritional yeast and a sprinkle of fresh herbs on top… Talk about comfortfood!
I’ll add the ingredient-list here, and then the video below should guide you through the directions 😉
1 small onion
1 garlic glove
2 medium carrots
2 large portabella mushrooms
1 red bell pepper
680g tomato passata (or two cans chopped tomatoes)
1 can cooked green lentils
1/2 cup chopped fresh parsley
1 tsp coconutsugar (optional)
1 tbsp turmeric
2 tbsp. mixed dried herbs
1 tbsp. cumin
1 tbsp. smoked paprika
2-3 bay leafs
1 tsp garlic powder
Crispy on the outside and soft on the inside! These cookies are so nice and chocolate-y, and they’re filled with good-for-you ingredients.
I may or may not have eaten most of these for my lunch today… ooops. But that’s the beauty of healthy indulgence – you won’t be left feeling sluggish and sick, instead you’ll be buzzing with energy. Of course you can also share these with a loved one! I gave my mom a few, and she loved it! Family approved is always a good sign 😉 Anyway let’s get to the recipe:
1 cup oats
1 tsp chia 3 tbsp. water
2 tbsp. carob
1 tbsp. baking powder
Follow the direction in the video below:
This is litteraly my new favourite dish! This is so full of flavor and will give you warmth on those cold winter days.
- 1 medium sweet potato
- About 2 handfuls of kale
- 1 small onion
- 2 garlic gloves
- 1/2 fresh chili
- 3/4 cup red lentils
- Spices: 1 tsp currypowder, 1 tsp Moroccan spice blend, 1/2 tsp smoked paprika and 1/2 tsp cinnamon
- 2-4 bay leaves
- A chunk of fresh ginger
Finely chop onion, garlic and chili. Roughly chop sweet potato and kale. Peel and grate the fresh ginger. Rinse lentils.
In a pot (water) sauté onion, garlic and chili for a few minutes. Add spices and lentils. Cover with 0,6 L of water. Bring to a boil and add sweet potato and bay leaves. Cover with a lid, and let it simmer for about 25 minutes.
Meanwhile make your bread by combining 100g wholewheat flour, 1 tsp herbs, 1 tsp onion powder and 1 tsp baking powder. Slowly add water to the mix until you can form a ball. Roll out, sprinkle with paprika and bake for about 10 minutes at 200°C.
When your potatoes and lentils are soft (after 25-30 minutes), squeeze out the juice from the grated ginger and add to the pot. Also add the kale and optional chopped fresh parsley/coriander.
Serve and enjoy!
So the title pretty much says it all 😉 I would just like to announce the fact that I finally made a YouTube channel, which is something I’ve wanted to do for awhile. For now I’ll mostly be working with recipe videos, just to get started, but there won’t really be a ‘label’ to what my channel is about. I guess I’ll just see where it takes me.
Right now I’m just super excited as I just LOVE taking pictures, filming and editing. I have my first video up today which is basically the recipe for my easy buckwheat banana pancakes, but with a slight winter(y)-feel (think gingerbread spice, persimmons and music) just to bring out that Christmas spirit 😉 As I said I had a lot of fun putting my first (ever) video together, even though I still have a lot to learn. So feel free to watch and let me know what you think!