Tofu “egg” salad

When i was a child, my parents sometimes made me egg sandwiches for lunch. I loved them…. but i can say, i wasn’t particularly popular those days because of the smell of egg. Hahah, it’s one of those meals that is best eaten at home alone and maybe not eaten in public. Though that is just my opinon.

Now that i am vegan i haven’t eaten egg in 3,5 years, but i can say… it is one of the animal products i truly loved. Both the taste, texture and of course the nutritional value of egg.

Tofu is one of the best replacements for egg, both in texture and the ability to add different seasoning to make it taste a bit more like egg. You can make tofu scramble, tofu omelettte and i have even seen some people make “fried egg” using tofu.

To get the egg taste you use kala namak, or so called black salt. It contains alot of sulphur which gives the smell and taste of egg…. so just be aware that your kitchen will smell like sulphur/fart when you open the package, hahah.

I have made a tofu salad in the past but then i used nutritional yeast for a cheesey flavour and used soya creme fraiche for the sauce. But now i stepped it up and used kala namak and home made vegan mayonnaise (RECIPE) and this was a very delicious “salad.”

Or not sure i can call it salad… it’s more an american style salad due to the mayonnaise base.

This recipe is in collaboration with VibeIsrael. I was a part of their vegan food tour 2019, and on the second last day we had an italian/israeli breakfast where we ate vegan croissants, home made tofu based cheese, challah, coucscous based sallad, deep dish pizza and also a tofu salad.

So i don’t think tofu salad is meditarranean or israeli food…. instead it feels rather english or swedish. But i got inspired by my trip in Israel to make this dish!

You can of course look at my other israeli inspired dish, Sabich, which is alot more mediterranean. 

I still have more recipes to post inspired by my trip, i just need to get around to make them when there is daylight to photograph the food, haha.

Recipe

Vegan egg (tofu) salad

250g tofu

2 sping onion or ¼ leek

½ large avocado – or 1 small

1 half bell pepper – red or green

c.a 100ml mayonnaise (recipe)

1-2tsp kala namak

1/4 – 1/2 tsp turmeric – to give colour

2-3tbsp nutritional yeast

1tsp salt

1/2tsp black pepper

Optional, add a little pinch of chilli

 

How to:

Begin by making the mayonnaise if you are making your own. Instructions linked above. Otherwise you can use storebought or switch for creme fraiche or soya quark.

Then in a bowl crumble tofu (use a firm sort of tofu), add the chopped spring onion,bell pepper and avocado. Optional, add in some chickpeas.

Add the kala namak, salt and pepper, nutritional yeast and a little nutritional yeast. Add the mayonnaise and mix. Add some more mayonnaise as required.

Taste test and adjust seasoning according to preference.

Eat as it is or top a salad. Or why not eat with some bread like i did, or top a baked potato with the tofu salad!

 

Very easy to make, and also a protein rich salad as tofu has between 15-22g protein per 100g. And like mentioned, if you want a lower fat option use soya quark or creme fraiche instead of mayonnaise.

If you give this recipe a try, don’t forget to let me know and tag me on Instagram: Itsahealthylifestyle

Top 10 vegan lunches/dinners on my blog!

I have been blogging on here for about two and a half years now, and that means a whole bunch of recipes. Some have turned out great, whereas some may need a bit of an update now, haha. And that is one of the things I am currently going to work on… looking back on some recipes and updating. Such as measurements, seasoning, descriptions as well. So in the future there may  be some updated recipes rather than “new” recipes.

But when looking back I realised that I have a lot of super delicious recipes, and a few of them I make on repeat at home. Of course, which meals I prefer eating also depends on what season it is. In winter and autumn, I prefer soups, stews and warm dishes. Whereas in summer I prefer “Lighter” dishes such as salads, eggplant aubergine, tofu fish fingers, pasta salads etc

This post will focus just on lunch/dinner recipes, and not any snacks, breakfasts or desserts. But I do have a post coming up with all my dessert recipes, which you can save for when you want to make a sweet dessert.

So here are my top 10 recipes which I think you should all try, haha. And don’t forget to let me know if you have any recipes from my blog which you love!

 

Sweet potato pizza crust. This is infact one of my most popular recipes and most created ones…. And I can say, there is a reason for that. You can also see when I make this recipe in an Instagram video, here.

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Buffalo cauliflower wings. I love these so much, and I would make them on a weekly basis if cauliflower was cheaper, haha. Note, it does work with frozen cauliflower which you have defrosted, but fresh cauliflower does taste best.  I have different variations of this recipe: BBQ cauliflower wings, sesame cauliflower wings, airfryed cauliflower wings

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3 bean lentil and sweet potato chilli – Aside from the sweet potato crust this is in tired place with my most created and loved recipe. It is what I would call a “go to student-meal prep” dish. It is cheap to make, you can make a huge amount, works great to freeze and is so delicious. You can vary which beans and seasoning you use. I do also recommend you use sweet potato instead of regular potato as it – in my opinion – tastes best, but it is fine to use regular white potato, it is cheaper then as well.

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BBQ chickwheat – I have tried making seitan many times before and it has never really worked for me… but each time I make this recipe it turns out so good! Of course, it takes about 2+ hours to make, meaning that it may not be one of those dishes you just “throw together” on a whim. However, you can make a huge batch and freeze in, and then you have your cheap protein source for a while. For those of you who don’t know, seitan – which is made from gluten, is infact high in protein. Of course, if you have a gluten allergy or intolerance then it is not an option for you.

Also, to make a BBQ sauce for these chickwheat shreds, click HERE

 

Vegan “meat” stew – This recipe/meal has fooled many meateaters into thinking they are eating meat. It is so similar to a typical “meat” stew…. though what really adds that meaty texture is Oumph!, which is a soybased fake meat alternative. It has just the right texture. So it won’t work to switch for example tofu or a lighter fake meat, however it may work to use seitan instead.

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Red lentil and vegetable lasagne: This meal was one which i just threw together one evening when filming a “my followers decide what i eat in a day” challenge, where lasagne was choosen as my dinner. I created lasagne just using what i had at home and this was the very delicious result!! I would definitely recommend you make this, not to mention that it works great for meal prep and you can make the lasagne directly in glass lunch boxes so you have portion lasagne!

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Pasta with pea pesto – This pea pesto can be made in many different variations. I.e adding avocado, adding tofu, adding nutritional yeast, using basil or spinach….  But the base is peas, oil and then adding either spinach, fresh basil, tofu or all of them! It turns out so good and the peas give this dish extra protein.

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Eggplant schnitzel – For years I said I didn’t like aubergine… that was because I had one tried making “aubergine pizza” which was a complete disaster, and after that I was sort of scarred and not willing to try aubergine again. But then last summer I decided to give it a try again… and then I tried making eggplant schnitzel and I am hooked. The key is to cut them thin, salt them so that some of the moisture is sucked out, this makes them super crispy!

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Tofu fries & BBQ tofu Two recipes in one here… well because they are both tofu and they are both delicious. The tofu fries are more like a snack, or can work great in a salad or in a baguette! This BBQ tofu is one of my favourites and works so great just as it is or part of a salad, or with some noodles or why not use it as your “Burger” instead of meat or halloumi?

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Sweet potato and peanut butter stew   This meal is combining all of my favourites into one meal… sweet potato, peanut butter, sundried tomatoes, peanuts…. what is not to love? If you are allergic to peanut butter this would work great with almond butter as well 🙂 Also a great meal to make a huge batch and eat as your mealprep along with some rice!

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And there you see some of my favourite meals/recipes on my blog which you should definitely check out. These are also my top viewed/recreated meals and there is a reason for those 🙂

This shows how you can create a huge range of different dishes and meals as a vegan and they don’t have to be boring or tasteless. Just get creative 🙂

If you recreate any of these dishes or get inspired by the meals and recipes i share, don’t forget to tag me on Instgram (Itsahealthylifestyle) or comment on my blog!

Vegan chickpea pancake | Updated 2019

It’s been a long time coming, but finally i got arounnd to updating the recipe for the chickpea pancakes/omeletes i always make and love.

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I do have an old recipe, HERE, but it is basically just a 1:1 ratio of flour and water…. which works great and is basically the standard recipe you need to follow. And then of course using lots of seasoning…. more than you would think is my recommendation.

But i decided it was time to update the recipe to give exact measurements, so i filmed a video showing you how i make my chickpea pancake on Instagram (HERE). And a recipe to along with it.

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It wasn’t so long ago that i first found out about chickpea flour and since then love it and has become a standard food i have at home.

I don’t know if the quality or properties of chickpea flour can vary with the brand, i.e some you may need more or less liquid (?), as i have only ever used one brand of chickpea flour i can’t say if it varies. But considering that chickpea flour should be made of just dried chickpeas, it shouldn’t vary so much between brands.

Some nutrition facts about chickpea flour:

Well, as mentioned above it is dried chickpeas turned into flour. The flour on it’s own doesn’t taste so good, hence why i say to use more seasoning than you think.

  •  Because it is made from chickpeas it is also rich in protein, 100g (dry weight) is around 20g protein. I have not measured out how much chickpea flour you use per portion in grams, but maybe around 30-50g, so you get about 6-10g protein per pancake. Which sure is alot, making it a great snack or even main meal.
  • It is also fiberrich, but not as rich in fiber as the whole bean… however because it is ground up into flour people who are sensitive to too much beans may find it easier to digest the flour than the whole bean.
  • And lastly, it is a source of iron and folate which are two important minerals, where folate is super important for women who want to – or are – pregnant!

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I call these chickpea pancakes, but sometimes i add vegetables, beans, onion, tofu to the mix and fry and then it becomes more of an omelette than a pancake. You can of course even make waffles out of this mix! (Recipe for the chickpea waffles)

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This is just the base recipe, and you can add veggies, tofu, different spices to the mix. Or even using nutritional yeast and kala namak (a type of black salt) which can give it an eggy taste if you want it to be more of a pancake.

Also a tip is to WHISK the flour with the water/liquid, to make it more airy and fluffy so that it gets air bubbles and becomes fluffy. If you just whisk with a fork ot can become slightly dense and thicker.

And lastly… these are best eaten warm, directly after frying… and not storing in the fridge to eat later.

Recipe:

For 1 large pancake. 

150ml chickpea flour

100-120ml water

1/4 tsp baking powder

1/4 tsp salt

2-3 tsp nutritional yeast

1/4 tsp garlic powder

1/4 tsp onion powder

(Optional: add some diced onion, bell pepper, tofu, black beans to the mix … or add them afterwards to make a sort of crepe).

How to:

Add the chickpea flour, seasoning and baking powder to a bowl. Mix. Then add the water while continuously whisking. Whisk until well combined.

Then let the mix stand for a while when you heat a frying pan with some oil (don’t use too much as the pancake can easily turn oily then). Fry on medium heat, about 3-4 minutes on each side.

Eat warm as it is, or add some toppings to make the meal more filling.

This is one of my favourite snacks at the moment and i can eat it for breakfast, lunch, dinner and snacks!!! The seasoning and fillings can vary endlessly.

If you try this recipe, let me know what you think… and don’t forget to tag me on Instagram: Itsahealthylifestyle

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Mediterranean inspired meal prep: Pasta salad & roasted vegetables with pearl barley

Sunday and that means meal prep, clean my apartment, do the laundry and study!

Last week i didn’t meal prep as i made a big batch of pasta (recipe here) and then just threw together quick meals in the evening which lasted for lunch the following day.

Butnext week, with onl 10 days left until my bachelors thesis has to be submitted it will be LONG days in school and studying… and well, the last thing i want to do is think about having to cook food or prepare snacks.

*Post contain affiliate links to mat.se & lagerhaus*

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Of course the meal prep i made for next week will last until around Wednesday or Thursday and then i will have to cook more. Also, if i crave something else for example dinner then i will cook it. But as i made two different dishes, which taste incredible i don’t think i will tire.

For my snacks next week i have yoghurt, oats, berries, some chickpea muffins and even mango ice cream. So no prepared snacks for the week, but if you need some meal prep snack ideas you can see some previous meal preps: HERE and some other snack ideas HERE

The recipe for the ice cream and chickpea muffins will be coming up on my blog soon 🙂

In total my meal prep took about 45-60 minutes… i didn’t really track the time. But it went relatively quickly. Of course, as i photograph my meal prep it takes longer for me than it might do for you 🙂

I was thinking mabe this summer i will make a meal prep ebook… would that be something you want/are intereested in purchasing? There would be recipes, tips, advice etc… Not fully sure i will make it, depends on how much time i have. But it might be a good help and well… i would say i am rather good at mealprepping by this point haha.

I buy my glass jars from Lagerhaus, and they can be both frozen and heated in the oven!

The glass jars i use, 840ml glass jars, 600ml round glass jars, 330ml mini glassjars

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So what did i meal prep? 

Pasta with a tahini sauce with tomatoes, red onion, vegan feta cheese, cucumber, olives

And roasted vegetables with pearl barley along with hummus and olives.

The ingredients are listed under the recipes!

 

Mediterranean pasta

Ingredients:

Pasta of choice

Olives, tomato, cucumber, red onion, chickpeas, vegan greek cheese (feta)

Sauce: Tahini, around 80ml, some garlic powder, lemon juice & water around 50-80ml (Optional, add a little sweetness with either some sweet mustard or maple syrup!)

Making a hummus sauce will most likely work great as well

How to:

Boil the pasta according to instructions.

In the mean time begin to chop the tomatoes, onion, cucumber, olives and feta cheese.

Then mix together the sauce ingredients, or make hummus (recipe) and thin out with some extra water or aquafaba to use as a sauce.

Once the pasta is boiled, drain of water and add all the fillings and lastly the sauce. Mix until combined, eat and enjoy!

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Roast vegetable & pearl barley mix

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Ingredients:

1 aubergine

1 zucchini

2 red onions

2 bell peppers

olives, chickpeas

oil & sea salt

Pearl barley ( i used 500g dry weight – which will kake about 4 meals)

Optional: Tomato sauce to mix with the veggies

For the hummus: Chickpeas, tahini, aquafaba, oil, sea salt, lemon juice. (Recipe HERE)

How to:

Prepare the pearl barley according to instructions: (In a pot combine the barley and water & some salt. Bring to a boil, then lower the heat to a simmer cover with a lid and allow to simmer for around 20-25 minutes. Check on it and if there is still water, alow to cook for another 10-15 miuntes. If it is done, take away from the heat! *Note, if there is still a little water left after 20-25 minutes, you can just turn off the heat and allow the pott o sit there and the water will most likely absorb anyway!)

Preheat the oven  to 200C.

Chop the vegetables into medium sized pieces. Place on a tray with parchment paper. Cover in a generous amount of oil and sea salt.

Mix. Bake in the oven around 40 minutes. Check after 30 minutes to make sure they aren’t burning!

Once done, mix together the barley and the roast vegetables along with some chickpeas and olives. Optional, mix together with tomato sauce!

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If you like these meal prep posts let me know 🙂 Or if you get inspired and try the same dish… don’t forget to let me know or tag me on instagram!

 

 

How to make creamy pasta!!! | Vegan

Have you ever seen those incredibly creamy pasta dishes on Instagram or Pinterest… and wondered how they do it?

Mine always seems to turn out a little dry or in some cases… too watery and then i need to add cornstarch to make it more thick.

But i have figured out how to make a creamy pasta dish with no cornstarch! Of course adding cheese (vegan!) will make it more creamy as long as it is a cheese that melts!

But as i didn’t have any vegan cheese at home, i skipped that and it still turned out creamy.

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So what is the trick….?

Boiling pasta in a little water until soft and then adding oat cream as well as spices and/or sauces to the pot – so that the pasta boils in the cream and soaks up the creaminess.

I have often made a sauce on the side and then added in the pasta, or added the sauce to the cooked pasta. HOWEVER, this time when i let the pasta actually cook in the cream and sauce it turned out sooo creamy.

Of course… the creaminess won’t last forever, so if you have left overs which you place in the fridge it will turn a little dry, but not as dry as some other sauces might do.

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Unfortunately i can not provide any exact measurements for this recipe….. you may be thinking, how can you be a recipe blog and not give any exact measurements? What type of recipe is that…?

But the fact is.. you don’t really need any exact measurements. And the amount of sauce you need depends on the amount of pasta you are cooking. For this meal i just freestyled with no measurements… so i am sure you can do the same thing 🙂

And as mentioned above, the key is to use just a little water and mostly plant based cooking cream!

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So how to make the recipe?

Pasta of choice, and amount of choice

Some water & 1 vegetable stock

Cooking cream (vegan) – choose a thicker one if possible.

Liquid smoke

Optional: Vegan cheese (grated)

Pasta fillings: I used vegan bacon, cocktail tomatoes, chickpeas, bell peppers and asparagus

How to:

Begin by pouring your pasta into a pot. And pour in water so that is just covers the pasta, add the vegetable stock.

Bring to a boil. When the pasta water begins to absorb pour in the cooking cream along with the liquid somke. Keep stirring and adding more cream as necessary. (in total i used about 250-300ml). If using vegan cheese, add now. Once the pasta is boiled and the sauce is the right texture, remove from the heat. (Note* you can of course add maybe a premade BBQ sauce or sundried tomato sauce along with the cooking cream if you want another flour than the liquid smoke).

Add in your extras to your pasta, or do like i did and fry together the ingredients before adding to your pot of pasta. Mix, eat and enjoy!

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There you have a simple way to make a  hopefully creamy pasta dish 🙂

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