Vegetable-tahini sandwich

Vegetables, tahini and bread… what is not to love about this combination?

It is so incredibly simple and hardly requires a recipe, but I am sharing this more as inspiration for your next sandwich idea! Not all recipes are actual recipes, but more a source of inspiration… which brings me to, what inspired me to make this sandwich.

As mentioned in earlier posts, I went on a vegan food tour in Tel Aviv, Israel along with VibeIsrael. There I got to try lots of different meals and dishes, and you can already see 3 of the meals I ate in my FIRSTand SECOND vlog from my trip. (Click to watch, and don’t forget to subscribe – the third video is coming out on Sunday.)

A post with recommendations of reviews of where we ate will be coming as well.

But while I was there I definitely got inspired to make different dishes at home, try to use some of the spices I got and recreate some dishes. However… for many of the meals we ate so many dishes it was hard to remember what was actually in the dishes or what it was I ate. So luckily I can look back on some of the video footage I got to get inspired. But what inspired me most was actually the simple meals I ate….. such as, the Sabich (recipe), Hummus (recipe)and also this tahini-vegetable sandwich.

I have seen others from the trip recreate this sandwich – it was definitely a favourite – but also seen some of them attempt Challah bread, which is far too complicated for me to even try! Instead I like to recreate the simple meals which I know all of you can recreate at home as well.

What to think about for the recipe:

Get soft, brown, fluffy bread. Preferablly challah or maybe sourdough. No pre sliced bread and it has to be fresh!

Use tahini that is smooth!

You can add different vegetables or add some avocado or tofu to the mix, but the standard is cucumber, tomatoes, red pepper, radishes even some sprouts.

I added some vegan oat crème fraiche just to make it a little more creamy as I think the café used some type of tahini mix… maybe used some cashew cream or sourcream to mix the tahini.

It does get messy to eat… but it is worth the mess!

This breakfast is filled with fiber, healthy fats, calcium, iron, C vitamin and other vitamins!!! The only change I would make to this is to add some tofu or tempeh on top… though it definitely isn’t a necessity!

Onto the recipe:

1-2 slices of thick, fluffy brown bread. Such as challah or sourdough. Or any other fluffy bread you like.

2-3tbsp tahini, runny kind.

Some oat crème fraiche or vegan mayonnaise, c.a 2tbsp

Rocket

¼ cucumber

2-3 cocktail tomatoes or 1 large tomato, diced

¼ red bell pepper

c.a 1tsp lemon juice

c.a ½-1tsp olive oil

Salt and pepper

1-2 radishes(optional)

How to:

Begin by rinsing and chopping the vegetables. Add cucumber, tomato, bell pepper, rocket and any other vegetables to a bowl. Pour over the lemon juice, olive oil, salt and pepper. Mix and let sit for 5-10 minutes.

Slice your bread. Spread the oat crème fraiche/mayonnaise on the bread and then the tahini.

Top with the vegetable mix. Add more tahini if you want, or add some crushed nuts on top, or why not sprinkle over some sea salt.

Eat, enjoy and make again the next day!!!

This has become a new favourite breakfast of mine… or even as a snack! It’s a way to get in your veggies as well if you don’t like vegetables, not to mention tahini is a great source of calcium.

Of course I am sure that the tahini I use – which is from Israel – makes a huge difference as it just tastes so much smoothier compared to the storebought ones I usually use. But you can always try making your own tahini at home (recipe here) and make it super smooth.

Give this a try and don’t forget to tag me on Instagram (itsahealthylifestyle)if you do try it 😊

This was my third and final recipe in collaboration with VibeIsrael, however it most likely won’t be my last inspired recipe from Israel!

Banana bread granola

Crispy, crunchy granola…. amazing to snack on just as it is!!

I remember when i was younger -and even now as an adult – i love eating granola right out of the package!

However storebought granola is often rather expensive – if you want the yummy kind – and it is not so economic for me to buy granola at the same pace i eat granola! So… making my own is definitely a money saver.

Of course nutritionally granola isn’t the best food to eat lots of. This granola recipe – among many others is made with margarine and syrup. That is what adds the sweetness and the crunch.

Sugar and margarine free?

I haven’t personally managed to make a tasty granola without any source of fat – whether it’s oil or margarine. Also the syrup does help with the crunch, but you can use stevia or a sugar free syrup… but i can’t guarantee the results will be the same.

Granola is one of those foods it’s easy to alot of. But just be aware of the sugar content of this granola! But nothing wrong with eating this as a sweet treat with some soya quark and berries!!

If you want another granola recipe, i have made an amazing chocolate and PB granola which you can also try!! RECIPE

How to store the granola?

In a clean, airtight jar. As the granola has banana it does have the risk of getting mushy, especially if it gets wet or is stored in an open jar.

My granola only lasted about 5-7 days, so that is the period i can guarantee it is still ok. But should store up to 10 days.

Tips:

Make sure you let the granola crisp up in the oven. It will still be drying and crisping up after it has baked.

Don’t over crowd the baking pan. It is better to use two baking pans and spread the granola out, so that it all bakes evenly.

If you have some ripe bananas, give this recipe a go 🙂

Recipe:

Prep: 10 minutes, cook time: 35 minutes, cooling time: 2-3 hours

250g oats

100ml syrup

200ml melted vegan margarine

2 bananas, mashed

2tbsp peanut butter *can be omitted

2 tsp cinnamon

1/2 tsp cardamom

Pinch of salt

2 tbsp chia seeds

Options: banana chips, coconut shreds, pumpkin seeds

How to:

Preheat the oven to 180C.

Begin by adding the dry ingredients in a bowl – oats, seasoning, chia seeds and also if you want some walnuts, coconut pieces or other extras.

Melt the margarine in a pot, add the syrup once melted.

Mash the bananas and add to the margarine mix along with the peanut butter. Mix until combined.

Pour the liquid over the oats and mix so that all the oats are covered.

Pour the granola onto 1-2 baking oans with parchment paper, spread the granola out. However it is ok to leave some clusters, as that is what makes the granola crunchy!

Bake in the oven for around 35-40 minutes. Check on the granola after 20 minutes and stir the granola a little so it bakes evenly.

After c.a 35 minutes, turn the oven off and you can let the granola sit in the oven for 30-60 minutes to cool (leave the oven open a little) before placing in the open to cool for another 2-3 hours. Or you can take the granola out and allow to FULLY cool for 2-3 hours before placing in airtight jars.

As you can see, it is rather easy to make your own granola. You just have to be patient and also try not to eat all the granola at once!!!

If you do try this recipe, let me know what you think 🙂

Don’t forget to follow me on instagram: itsahealthylifestyle where i share more vegan meals and recipes!

Apple pie baked oatmeal recipe

To think that i have only really known and eaen baked oats for 6 months….. feels like it’s been part of my life so much longer than that!!

I am so thankful that oats are cheap – and local – because i sure consume alot of oats each week! But what can i say…. i love this amazing food.

A new baked oatmeal combo to add to all the other baked oatmeals i have made in the past. You can see them here!

Infact i am thinking it’s time i make a masterpost with all the baked oatmeaal recipes i already have on my blog so that i can just refer to that masterpost and continualy update it! Sounds like a good idea.

This meal is definitely what i would classify as cheap, nutritious, vegan eats. Basically everything i love and hopefully you love as well!

No need to overcomplicate food or make it more expensive than it has to be!!!

This recipe works great as a snack, breakfast or dessert! And if you are making it for dessert you can always choose to serve it with ice cream or custard instead of vanilla yoghurt!!!

I made mine in 2 individual glass jars but you can make it in a baking form instead.

Recipe

2-3 portions
200g oats
3 apples
C. 250ml warm liquid (water or mylk)
100-150ml vanilla yoghurt
Cinnamon
1 tbsp peanut butter
Optional: 2tbsp chia seeds
2-3tbsp stevia or syrup (or dates)
Margarine or oil to fry the apples in.

How to:

Preheat oven to 180C
Chop the apples into pieces and fry in some margarine with cinnamon and vanilla powder.

In a baking bowl mix together the oats, chia seeds, cinnamon, cardamum, pinch of salt, stevia, PB and yoghurt. Add 3/4 of the fried apples.

Mix until combined.

Place in a baking tray or individual jars.

Bake in the oven for 20-25 minutes at 180C. Once baked all the way through, top with extra apples and vanilla yoghurt (or ice cream 🙄🤔😋)

Hopefully you give this a try and enjoy it just a much as i did!!

Carrot cake overnight oats

Carrot cake… who doesn’t love it.

Of course… it doesn’t seem to be socially acceptable to eat carrot cake for breakfast… but with this meal, it is ok to do that!!

Carrot cake overnight oats… perfect to prepare the night before and have ready for breakfast or snack the next day. No excuses to skip breakfast or snacks!

To make this more like carrot cake you can make a cream cheese mix to top with, or use some soya yoghurt and mix with some ginger, cardamom, vanilla and sweetener!

 

 

Cake for breakfast? Well if it’s carrot cake overnight oats 🖐😍🥕 Also baked carrot cake oats is even better if i say so myself 😏


RECIPE:

3 grated carrots
270g rolled oats
950ml liquid ex. Water soya milk, coconut milk
1 tbsp chia seeds
Sweetener of choice (sugar/stevia/syrup)
Pinch of cinnamon.
Pinch of vanilla.
Pinch of ginger.
Pinch of cardamom.
Pinch of ginger.
Walnuts. Raisins. Coconut.
Optional, banana.

How to:
In a bowl mix together all the dry ingredients (leave some raisins, walnuts and coconut to top the oats with later!). Add the liquid and mix. Note, the oats will absorb the liquid overnight!

Place in tye fridge for 6-8 hours. Note, if you can mix the oats after half the time (add more oats/liquid if necessary!)
Also top with a cream cheese frosting for extra carrotcake vibes 😍🥕🙌

Definitely give this recipe a try! And you can see how i made this on my instagram, itsahealthylifestyle

Chai baked oatmeal

It’s autumn. It’s getting colder and darker. What’s better than tea, oatmeal and snuggling down in the sofa with a blanket….?

My thoughts…. what happens if you combine tea and oats?

A few years ago i remember making regular stove cooked oats with tea. And i think it tasted good…. if i remember right. But not so good that it became a regular oatmeal combo for me.

But now… several years later it was time touppdate that recipe and i am so glad i did. Because this has easily become a new favourite oatmeal combo of mine!!

This recipe makes around 3-4 portions, so you can half the recipe if you only want to make 2 portions and instead bake in seperate glass jars.

Also you can use chai tea powder instead of tea bags, i am sure it will give you more chai flavour then!

And you can try this recipe using another tea flavour if you like!

Adaptions:

You can use stevia/sugar/syrup instead of dates. I chose dates because it gives more sweet, natural flavour rather than sugar or stevia.

You can use just water or just plantbased milk or just plantbased cream as liquid, but i chose 50/50 oatmilk and oatcream as that is what i had at home. I do personally recommed you use either mylk or cream instead of just water as it gives alot more flavour.

RECIPE

INGREDIENTS

5dl oats

400ml plantbased milk. (Optional, 50/50 milk and cream, or just use plantbased cream. )

2 teabags chai (optional, premade chai mix)

1,5 tbsp chia seeds

5 dates

1/2 tsp Cinnmon

1/2 tsp Clove

1/2 tsp nutmeg

1 Banana – more for topping

2 tbsp Peanut butter

Pinch of salt

HOW TO:

Preheat oven to 180C

In a bowl combine the oats, chia seeds, seasoning and peanut butter. Mix.

In a pot heat up the milk/cream and add the chai tea bags. Allow to simmer for 5-7 minutes so that the milk absorbs all of the chai flavour. Remove the tea bags and add the dates. With a handmixer, mix until the dates have become mixed in with the milk.

Then, add the milk to the dry ingredients. Mix.

Pour into your baking form or individual glas jars. Top with extra banana or peanutbuttter.

Bake in the oven C.a 20 minutes.

Once golden brown, take out of the oven and eat warm!!!

As simple as that and so incredibly tasty

The perfect autumn breakfast!!!

If you try this recipe don’t forget to tag me onInstagram, itsahealthylifestyle, or comment down below!!

Do you have a favourite autumn breakfast?