New Years Eve vegan dinner ideas

New Years eve is coming up and that may leave you wondering…. what should i make to eat? The last meal of 2019 – and the decade – it should be special right?

Well, of course it doesn’t have to be…. my recommendation is always to just go for your favourite foods or meals to end the year. Why make something complicated and gourmet if you won’t like it?

But of course, many end the year with a 3 course dinner and i thought i would give you some tips on what to cook or prepare…. or what to bring to the party to impress your non vegan friends. Because whether vegan or not, the majority of people can all enjoy a vegan meal! So why not end the year with a vegan 3 course meal….?

So i have gathered some recipes and ideas from the internet which i thought i would share with you. If you want to check out the recipe, click on the name and it will take you to the recipe.

Starters/appetizers:

Bruschetta with a tomato and basil mix on top (or 3 other topping ideas, HERE)

Different canapes such as “crostini” with tomato topping, or an olive mix on top.

Spinach, sundried tomato and olive puff pastry

Crisps and guacamole/hummus

Dumplings or bao buns with smoky tofu

Yorkshire puddingsThese look so amazing i am tempted to give them a try myself

Garlic bread

Smashed potatoes with gucamole, or a pea and avocado dip… or why not make a ranch dressing.

Pinrolls with example sundried tomato, basil and cream cheese. Or spinach and cheese pinwheels. 

Focaccia – tomato and thyme

Pizza twists with pesto, cream cheese and vegan bacon

Savoury stuffed dates

Tomato tart

Beetroot, vegan feta cheese, rocket and walnut salad with a balsamic vinagrette

Roasted bread with tahini and israeli salad “vegetable-tahini toast”

Main meals:

Hassleback potatoeswith seitan steakand grilled asparagus with ared wine sauce

Vegan Bouef Beourginon or try THIS recipe by Jävligt Gott(it is in Swedish, but it is a really good recipe)

Baked potatoes with chickpea “tuna” salad.  Or twice baked taco stuffed sweet potato. Or baked potato with vegan feta, rocket and sundried tomatoes.

Vegan “beef” wellington

Creamy Mushroom risotto

Saffron paella

 VegetableStuffed portabello with salad

Pizza or sweet potato pizza – choose your favourite toppings! It can be a fun idea for everyone to make their own pizza or if you buy premade dough that everyone tops their pizza themselves.

Lasagna

Savoury crepe with a creamy mushroom filling

Mini pizzas with vegan feta cheese, walnuts and rocket.

Make your own sushiis also a good idea. It isn’t as difficult as you may think!

Langos with smoked tofu and cream cheese

Potato gratin or give THIS recipe a try by the Minimalist baker

Dessert

Chocolate mousse with whipped cream, nuts and berries on top (or try chocolate mousse based on aquafaba – it is surprisingly good!)

Nutella pizza top with eg. bananas, berries, nuts

White chocolate mousse with saffran cookies – recipe is in Swedish, but should work fine to translate

Creme brulee this recipe includes both tofu and turmeric, which may not be for everyone. So then you can check out THIS recipe which is creme brulee with the basic ingredients like sugar, cream, corn starch.

Tiramisu – can make into portions or in one large form

Saffrons parfait or some other parfait ideas HERE

Mojito cheesecake

Oreo mousse cake

Snickers mousse cake

Raw food chocolate cake

Mango and passionfruit cheesecake

Chocolate ganache pie

Vanilla pana cotta (this recipe is based on cashews) ortry THIS recipe based on coconut milk

Triple layer vegan cookie brownies! [i.e slutty brownies]

 

 

Hopefully these give you some ideas on what to make for new years eve! Remember it doesn’t have to be too complicated just because you want to make vegan food 🙂

I hope you all have an amazing New Years Eve and a great start to the new year!!!

And if you are planning to give Veganuary a go… don’t forget to follow me on here – and myinstagram (itsahealthylifestyle) where i will be sharing tips and advice to help you 🙂

Kale and tofu pie | Updated | Chickpeaflour

Christmas is over for this year…. now it is just another 365 days to go until next Christmas. And i am relieved for that….

I have eaten christmas food non stop for the past week, so i am ready to let that go for a few months… until it is Easter and we eat pretty much the same foods again.

But one dish which i won’t be letting go so easily… or atleast won’t be waiting until Easter until i make this again is this kale and tofu pie.

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So i have made this pie several times before, but then i have made the pie filling from a mix of oatcream and maizena. It has worked, but i decided to try make a filling based on chickpea flour and i have to say that i really liked it.

It did make the cake alot more filling which is of course a good thing. Not to mention the chickpea flour adds some extra protein to this dish… not that it needs it as there is alreayd tofu or vegan chicken in it. But the chickpea flour gives this cake more texture and taste which i really liked.

Chickpea flour isn’t always so easily found which might make it hard to make this recipe. But you may be able to order online… and then you can try making chickpea pancakes or chickpea tofu with the remanining flour.

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This pie works to also make directly in glass lunch boxes, i.e you make 2-3 smaller pies ready to bring to work or school. However, then you may need to increase the pie dough with 50% just so that you can cover the whole base of the glass lunch boxes.

I have also madeportion lasagne in my glass lunch boxes, an easy way to mealprep or if you don’t have any large forms!

Give this pie a try and don’t forget to let me know what you think 🙂 Comment down below or let me know on Instagram (Itsahealthylifestyle)

You can also see when i make this pie in my latest YouTube video (HERE)

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Recipe

Serve 6-8 people

Prep: c.a 20 minutes Cook time: c.a 45 minutes. Cool down: 20 minutes

Pie base:

180g all purpose flour

150g margarine, room temperature

Pinch of salt and pepper

2-3 tbsp water if necessary

Kale filling:

300g frozen kale

1 medium/small red onion

2-3 cloves of garlic, crushed

150g tofu or vegan chicken pieces (eg. hälsans kök)

2 tablespoon vegetable fond (not broth)

2 tablespoon nutritional yeast (can be omitted)

Chickpea flour filling:

130g chickpea flour

1 teaspoon cornstarch

1/2 teaspoon kala namak

130ml oatcream

100ml water

2 tbsp nutritional yeast
Pinch of salt and pepper

Optional: Top the pie with some walnuts

How to:

Preheat oven to 200C

Begin making the pie dough. Add the flour, salt and pepper to a baking bowl. Chop the margarine into small cubes. Add into the flour and with your hands begin to press/crumble the margarine to mix into the flour.

When the margine is fully crumbled, meaning no large pieces of margarine. Add 1-2 tablespoon of cold water to help turn the crumble into more of a dough. Once the flour/margarine has turned into a dough, i.e not too crumbly and not too wet, place in the fridge for 30 minutes.

In the mean time, grease your pie form or glass jars with some oil or margarine.

After the 30 minutes, press the dough into the cake form and begin making the pie base. Press it evenly throughout the whole form and try to press up on the edges of the form as well- otherwise there is risk that the pie filling will just ooze out.

Poke holes in the pie base and then bake in the preheated oven for 15-20 minutes.

In the mean time, make the kale filling.

Chop and dice the red onion and garlic. Add to a frying pan with a generous amount of oil. Fry until golden brown.

Then add the kale – frozen is best in this recipe. But you can use fresh, just make sure to rinse and chop first (also letting it sit in water with some salt for a while can make it easier to digest).

Add the tofu or vegan chickenpieces and allow fry until golden brown and the kale has begun to shrink. Add the vegetable fond along with the nutritional yeast, fry for a few more minutes or until the kale mix is soft. Then remove from the heat.

Chickpeafilling

Make the chickpea filling by weighing out the chickpea flour and adding to a baking bowl. Add the cornstarch, kala namak, nutritional yeast as well as salt and pepper. Mix.

Then add in the liquid and mix until combined. There should be no clumps and the batter will be similar to pancake batter. Set aside until the pie crust has prebaked.

Once the pie crust has prebaked, take out of the oven and add the kale filling. Then pour over the chickpea flour mix together with the kale filling.

Place bake into the oven and bake for 20-25 minutes or until the filling has firmed up.

Once done, take out of the oven and let sit for 15 minutes before serving.

Top with some walnuts for extra crunch!

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You can make this pie in many different ways and you can even change the filling… example go for spinach and vegan feta cheese. Or why not go for a tomato and thyme filling?

All you really need is the base pie crust and the chickpea – or cream – filling/”egg”replacement. And the rest of the fillings and seasoning is up to you 🙂

 

Double chocolate ganache birthday cake | Vegan

Looking for a chocolate cake recipe that isn’t based on dates, coconut and avocado? Or looking for a chocolate cake recipe that i can guarantee you won’t turn out dry?

Well then this is the cake for you. 

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A brownie-fudge base and a truffle/ganache filling with a tiny bit of rum for that extra kick. But that is entirely optional and would taste amazing without the liquor.

This cake was the result of mixing two good ideas into one. As it was a birthday cake for my mum i didn’t want to make a super simple chocolate cake, but neither did i want to go full on 4 layers with extra filling and toppings like i have in the past. So this cake idea seemed like a good middle ground. Not to mention, easy to throw together meaning that you really don’t need any baking or cooking skills to make this cake.

Also this cake would be a great addition to the new years eve celebrations or dinner 🙂 And a good way to impress non vegans with some amazing vegan cake!

So if you have the ingredients at home, or just want to try this cake… then give this recipe a go!

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Also note, you can change the cake base to something else if you don’t want the chocolate cake as the base. Example crush some digestives, add melted margarine and press into the base of your cake form, that will give this cake a bit more crunch.

Changes:

If you want more pear taste you could try adding c.a 30ml of the pear juice from the concentrated pears into the mix. But note, don’t add too much as there is risk that the mix won’t firm up in the fridge then.

You can add frozen – or fresh – raspberries straight to the chocolate mix to add more raspberry flavour.

You can opt for lighter or darker chocolate, but then of course the sweetness will change and if you go for very dark chocolate the cake will taste more bitter. But if you go for a very sweet milk or white chocolate you may want to cut back on a little sugar in the base or skip the vanilla sugar.

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Cake recipe:

Serves 12.

30 minutes prep, 30 minutes cook, 2+ hours to chill

Ingredients:

Base:

  • 150 g margarine
  • 100 g vegan chocolate – light or dark
  • 180g all purpose flour
  • 190g sugar
  • 1 tsp vanilla sugar
  • Pinch of salt
  • 50g cacao or around 3tbsp
  • 150ml plantbased milk – go for soya or oat

Cake filling – ganache

100 g margarine
250 ml whisking cream, e.g oat or soya
400 g dark chocolate
1 tablespoon icing sugar
1 teaspoon vanilla sugar
1 tablespoon light rum, can be excluded

Topping
1 can of preserved pears
1 box, 100 g, raspberry

 

How to:

Make the base:

Preheat the oven to 175 ° C.
Grease a cake form with some margarine – or place parchment paper around the cake form.
Melt the margarine in a saucepan and remove from the stove. Chop the chocolate into small pieces and add into the melted margarine. Let the chocolate melt, mixing when necessary.
In a baking bowl, mix flour, sugar, vanilla sugar and salt in a bowl and sift in the cocoa. Mix until the dry ingredients are fully combined with no clumps.

Pour the margarine and chocolate mixture into the dry ingredients and add the plantbased milk. Mix until it’s a smooth batter. Pour the batter into the cake form.

Bake in the middle of the oven for about 20-25  minutes. The cake will firm up when it cools down.

Allow to cool down for 20 minutes before placing in the freezer for 30 minutes.

Filling:

Begin by boiling the margarine and cream in a saucepan (the same saucepan), takes around 3-5 minutes. Meanwhile, chop the dark chocolate into small pieces and place in a bowl.

When the mararine has melted and the cream is boiling, pour it over the chocolate.

Let stand for 1 minute before mixing until you get a smoothchocolate batter.

Add the icing sugar, vanilla sugar and rum into the mix.

Once the cake base has cooled properly (after being in the freezer) pour the chocolate on top of the base and place in the freezer for around 45 minutes to firm up before placing in the fridge for at least 90 minutes before serving.

*Don’t forget to set a timer so you don’t end up forgetting the cake in the freezer!*

Before serving, add some canned pears and raspberries on top!

This cake tastes almost better a day later, so you can make this cake in advance – just don’t top with the pears or raspberries until it is serving time.

 

I highly recommend you give this cake a  go if you like chocolate.

If you do try this cake, let me know what you think down in the comments below… or let me know on my Instagram (itsahealthylifestyle)

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Roasted carrots with tahini and cranberries | Christmas side dish

Christmas is coming up and that means the start of Christmas recipes being posted.

I do already have a bunch of Christmas recipes you can check out here – main meals, appetizers as well as candy and desserts.Though of course, what is traditionally eaten for Christmas will vary between countries. Example, if you live in the UK or U.S you may find that U.K or U.S based food bloggers will provide recipes that better suit your Christmas table. But you may also want to try something new and different… such as Swedish saffron buns, homemade vegan daim or why not some vegan aubergine “herring”.

A few dishes seem to be rather universal when it comes to Christmas dinners/buffets and that is the vegetables…. In some form or another. Such as roasted brussel sprouts or sweet potato. Roasted carrots and roasted potatoes…. Or the pickled red cabbage or kale salads.

That is one thing which I love about the Christmas buffet… all the different vegetables, and when I am in charge of planning or cooking I always make sure we have plenty of vegetables to last several days afterwards, haha.

Do you have any favourite Christmas vegetable dishes or meals that have to be on the table each Christmas? 😊

As you can tell, since my trip to Israel I have been using tahini in huge quantities, and soon my tahini stash is all gone which is rather upsetting because the tahini I can buy in regular food stores just doesn’t taste the same. I may just have to import some of the Alarz tahini I have been using.

So how to make the roasted carrots?

Well, you can make them two ways:

Ingredients:

500g-1kg carrots

1-2tbsp oil, olive or canola (melted margarine also works)

1,5tbsp maple syrup, agave syrup or honey*

1tsp salt

Fresh parsley or coriander

Tahini

Cranberries – or pomegranate seeds

*optional add some balsamic vineger to the wet mix

How to:

First off peel the carrots and chop off the ends.

To prepare them, either steam the carrots until soft (around 10 minutes). You will need a large pot and colander if preparing all the carrots at once.

In the mean time mix together the oil, syrup and salt. (If using balsamic vinegar, add in c.a 1/2-1tsp)

When they are steamed, place in a bowl and cover in the liquid. Mix until all the carrots are coated. Then fry on medium heat until glazed, or bake in the oven at 200C for 10-20 minutes.

The other way to prepare them: Is just to peel them, chop off the tops, place on a baking tray with parchment paper. Coat in the oil/syrup mix and then bake in the oven at 200c for c.a 40-50 minutes. Making sure to check on them so they don’t burn and that the syrup doesn’t burn and cause smoke!!

Once cooked, coat in some parsley or coriander, drizzle over tahini and cranberries!!

Eat warm and enjoy!

This is a christmas inspired appetizer and side dish, but it works well any other time as well. Just like the brussel sprout and sweet potato side dish i love making!!!

Broccoli and tofu red lentil curry with rice

Last Friday when my mum was visiting me we were discussing what to eat or make for dinner and she suggested something warm, such as a curry. Then as usual, my mind began thinking about to throw together this meal and make something delicious…. Preferably not too spicy, too watery or too salty.But I can say, even if it was a throw together meal, it turned out really good and I will definitely be making it again! As I shared this recipe in my Instagram stories, I thought I should also share it on here 😊 I have a a habit of either only sharing on my Instagram stories/captions or only on my blog… but it can infact be useful to share on both platforms.This meal also worked great to be frozen and then reheated… the only thing to think about is being careful with rice and how you cool it and reheat it… preferably it should not be reheated more than once due to bacteria growth. And also to cool the rice rather quickly and not let it stand in room tempterature, so just a little FYI. But if you are worried about this you can of course opt for some quinoa or another form of grain to compliment the curry.

Recipe:

Makes 3-4 portions

Ingredients:

3-4 portions rice

1 red lentil

2 cloves garlic

1-2 cm ginger, in small pieces

250g tofu

1-2 tbsp olive oil

200ml red lentils c.a 160g

1 tsp paprika

1tsp curry powder

1/2tsp curry or 1 tsp sambal oelek

2 tbsp tomato paste

Pinch of salt and pepper

1-2 broccoli

400ml coconut milk

1 vegetable stock & 500ml water

1 handful crushed peanuts

1-2 tsb lime juice

How to:

Begin by rinsing the rice several times and then boiling in the right amount of water according to the portions you are going to make. Boil according to instructions.

In a large pot add 1-2tbsp oil along with the diced onion, garlic and tofu cut into cubes. Allow to fry until golden brown. Add the ginger along with the spices (paprika, curry, chilli) and the tomato pasta.

Pour in 500ml water along with the vegetable stock and 200ml red lentils. Mix and allow to simmer for 10 minutes on medium heat.

In the mean time chop the broccoli into small florets.

After 10 minutes, add the coconut milk and broccoli and heat for another 10 minutes under a lid. Add a little lime juice along with salt and pepper, taste and adjust seasoning according to preference.

Once done, remove from the heat and serve with the rice as well as some salad or coriarnder and salted peanuts.

*Note, there is a lot of liquid in this curry, so you can limit the water to 350ml if you want less liquid and more coconut milk flavour.Also, you can substitute broccoli for cauliflower or add sweet potato instead of either of those.This recipe should work fine to half or double if you have a VERY LARGE pot, haha.