One pot, thousands of flavors. That’s what we love about #friedrice. Whether you’re cooking from scratch or using whatever leftover your have in your fridge, we encourage you to give this weeknight veggie-packed classic a go!🥦🍚 up for the challenge?
#stirfry #hearty #roastedveggies #onepanmeal #easydinner #weeknightdinner #plantbased
Summer rolls with sesame dip, or #sesame dip with summer rolls?🌯😉 whichever’s your main, you’ll find the recipe below!
serves 2-3
9 rice papers
9 romaine lettuce leaves
2 red bell peppers
~1 1/2 cup shredded purple cabbage💜
2 large or 3 small #avocados🥑
1/2 cucumber🥒
6 stalks scallion
250 g marinated tofu
fresh basil
#kimchi
Sesame dip:
2 tbsp brown #tahini
4 fresh dates, pitted
1 lime, juice🍋
2 tbsp tamari soy
1/2 tbsp apple cider vinegar
2 tsp dijon mustard
1/2 tsp #sriracha
1/2 clove #garlic
50 ml water
black pepper
How to:
1. Combine all the ingredients for the sesame dip in a food processor and mix until creamy (a hand-held blender works as well, here we use the Masterpiece Immersion Blender). Set aside.
2. Prep all the #veggies by shredding, slicing and chopping to desired shapes and sizes. Cut the tofu into stripes and fry until browned and crispy. Season to taste.
3. Prep a big bowl with warm water. 1/3 cold water and 2/3 boiling hot water is usually a good ratio.
4. Soak one rice paper at a time, until soft yet still holding together and not too ”wrinkly”. Transfer to a wet cutting board. Add a small amount of each ingredient, starting with the romaine lettuce🥬. Roll up into a tight roll. Set aside and repeat with the rest of the rice papers. If you have leftover filling you can make more.
5. Serve the summer rolls with sesame dip on the side. Enjoy immediately!
#eatyourgreens #eattherainbow #eatyourcolors #eatplants #plantpowered #plantbasedfood
Crispy, creamy, tangy, salty – the variations to #summerrolls are endless which makes them one of our top fridge-clean dishes! Just add whatever flavors you crave for the day (and have in your fridge), soak some rice paper, fill and then fold. What would you add in yours?☀️🥬
#asianfood #asiancooking #tofu #plantbased #poweredbyplants #eatyourgreena #eattherainbow
Swipe to fill up and refuel!🥤👉
Low temp and gentle ingredient care is why slowjuicing is the best form of juicing. It makes sure that all the good stuff is locked in and retained, creating a tasty and healthy result. So here’s to juicing! Cheers!🌿🥒🍎🥕🥦🍋
#juice #slowjuicer #slowjuice #juicing #greenjuice #drinkyourgreens #drinkyourveggies
WE’VE REACHED 40K FOLLOWERS!
A huge thank you to all of you guys that have been with us so far!💕 Now dear Insta-friends, let’s celebrate 🎉👉 with Dark as the Night Chocolate Beetroot Brownies🌚
makes 12 pieces
200g dark #chocolate (at least 50%)
150g salted butter
3 eggs
3 tbsp maple syrup
1 dl (1/3 cup + 2 tbsp) light muscovado sugar
3/4 dl (1/3 cup) strong coffee (brew it Swedish style!🇸🇪)
1.5 dl (2/3 cup ) grated beetroot(about 2 small ones), loosely packed
1.75 dl (2/3 cup) spelt flour
0.75 dl (1/3 cup) #cacao powder
1 tsp baking powder
1/3 tsp vanilla powder
1/4 tsp salt
for the ganache:
150g dark chocolate
1 dl (1/3 cup + 2 tbsp) full-fat cream
pinch of salt
flakey sea salt, to decorate
DIRECTIONS: Finely chop the chocolate and place in a bowl. Melt butter and pour over the chocolate. Stir until all is melted.
In a separate bowl, whisk together eggs, maple syrup, sugar and coffee. Fold in the grated beetroot. Pour the chocolate mixture into the egg bowl and gently combine.
In a third bowl, combine flour, cacao, baking powder and salt. Sift the flour mixture into the egg & chocolate mixture. Stir to combine.
Set oven to 175 C/347 F.
Grease a 24x30cm oven pan. Place a parchment paper in the bottom. Pour batter into pan. Bake in your oven for 16-18 min. The cake should be slightly firm yet sticky. Leave to cool.
Meanwhile, chop the ganache chocolate finely and place in a bowl. Heat cream and pour over the chocolate. Add a pinch of salt and stir until all is melted. Leave in fridge until the cake has cooled, or max 30 min. Then spread the ganache onto the cake, before cutting into squares.
Decorate with flakey sea salt and then have a bite or two!🍫❤ #chocolate #chocolatecake #frosting #letsbake #cake #celebrate #homebaked
Fried Rice –#plantbased style. A little spicy, a little sweet and a lot of good green proteins🌱 Recipe below!
Plantpowered Fried Rice🍚 serves 2-3
2 tbsp #sesame oil
150 g broccoli florets (frozen 🥦 works as well!) 100 g snap peas
1/3 leek
2 gloves garlic
3/4 cup green peas
3/4 cup corn
2 cups cooked brown rice
1 cup black beans
1/3 cup #kimchi
1/2 tbsp minced #ginger
3/4 lime, juice
2 tbsp #soysauce
1/2 tbsp maple syrup
1-2 tsp #sriracha (for those who like 🔥)
salt & pepper
to serve:
sweet chili sauce
#avocado 🥑
HOW TO:
1. Heat the oil in a frying pan. Add sliced #broccoli and sautée for a 2-3 minutes on medium
high heat. Then add chopped snap peas and thinly sliced leek. Sautée for another 2 minutes. Lower heat to medium-low, add garlic, peas, corn and a good pinch of salt and let cook for about 2 minutes while stirring.
2. Chop the kimchi in smaller pieces and add to frying pan. Also add the pre-cooked rice, beans, minced ginger, #lime juice, soy sauce and maple syrup. Let cook for a few minutes until hot and well incorporated, while constantly stirring. Season to taste with salt, pepper & sriracha.
3. Serve the warm fried rice with sweet chili sauce and avocado if you have that at hand.
#stirfry #hearty #roastedveggies #onepanmeal #easydinner #weeknightdinner #plantbased
Pantry/fridge/freezer cleanup coming right up!🌟👉 Whether it’s staple foods, leftovers or those last pieces of something that you’ve got laying around, we encourage you to get your creativity going and turn it into a tasty meal! Who knows, you might end up with a delicious, planet-friendly dish of fried rice.
#pantry #pantrygoals #organizedkitchen #kitchenclean #leftovers
What do you get if you match a handful of fresh herbs🌿, #avocado and a dash of #oliveoil with our tilted Explore 7 blender? The answer is the tastiest, most brightly-colored Green Spicy Harissa!
The tilted angle of the blender allows ingredients to be mixed more gently, preserving fine textures, colors and flavors, so that you can enjoy the perfect result every time. We like to call it ‘tilt for better taste’.
#plantbased #plantbasedmeals #harissa #eatyourgreens #cooking #simplecooking #protip #friendshelpingfriends
Crispy #greens 🥬🥬 probably the best part of spring, wouldn’t you say? Store them properly, in the vegetable drawer, which has the ideal humidity and temperature for them. Keeps your #veggies from drying out, making them stay crisp and fresh for longer.
#eatyourgreens #eattherainbow #vegetables #plantbased #plantbasedmeals
Asparagus season coming right up!☀️ Pair these spring fresh crispy greens with some beets, green beans, #sundriedtomatoes and toasted bread. Add a dash of our beautiful sweet and tangy dressing and top of with everyone’s favorite – #burrata.
That’s that. Now you’re good to go! Enjoy your dinner! (And as always, if asparagus and green beans are not in season where you live, frozen ones works just fine!).
#oliveoil #panzanella #springsalad #instasallad #burratagram #eatyourgreens #eatyourcolors #plantsplantsplants
From pan to plate, or pan-freezer-plate, these green pea and halloumi patties will make your day!🌿 Deliciously baked to perfection then cared for with love in an oven-friendly dish in the freezer until you’re ready to eat (again). Heat in your oven, preferably on a steam program to keep moist, then pair with a salad (here the famous Panzanella) or other side dish of choice. Now, that’s what we’re talking about! Bestovers.
#quickdinner #easydinners #easymeals #leftoversforlunch #whatsfordinner #eatyourgreens #itswhatsfordinner #mealprep #healthymeals #sundaymealprep #mealprepideas #plantpowered
Hey, 🍋No-Bake Lemon & Mango #Cheesecake 🍋, because tomorrow’s Friday!
makes one ~18 cm spring pan, serves 6-8
Bottom layer:
85 g soft fresh dates
1 tbsp #coconut oil
~2 tbsp water💧
1,5 dl / 2/3 cup toasted rolled oats 3/4 tsp cinnamon
1/3 tsp cardamom
1/5 tsp #vanilla powder
1/5 tsp salt
Top Layer:
2 dl / 3/4 cup + 1 tbsp raw cashew nuts, soaked overnight
2,5 dl / 1 cup chopped #mango
zest from 1 organic lemon
1 dl / 7 tbsp lemon juice🍋 (about 2 juicy lemons)
2 1/2 tbsp agave syrup
1/5 tsp vanilla powder
pinch of salt
Prep by soaking cashews overnight in water.
In a food processor, mix the pitted dates with coconut oil and water to a smooth paste. Add the (lightly toasted) oats and spices and mix quickly again until combined. You want a slightly textured batter that comes together to a ball. Press into a small spring pan so it covers the bottom.
Discard the cashew soaking water. In a powerful (!) blender, mix cashews with mango and the rest of the ingredients, to a velvety smooth consistency. Add a splash of water if your blender has trouble making the mixture completely smooth.
Pour the mixture on top of the bottom layer. Place in the freezer for at least 4-6 hours. Take it out 15-20 min before serving. Decorate with lemon slices and/or inca berries.
#nobake #nobakedessert #bakestagram #bakefromscratch #plantbased #plantbasedfoods #vegandessert
Veggie treats in your sweets?🥕 Yes, please!
Parsnip & Lingonberry Blondies🥮
makes 12
4 dl (1 + 2/3 cup) almond flour
2 1/2 dl (1 cup) rolled oats
1 tbsp psyllium seed husk
2 tsp baking powder
1/2 tsp vanilla powder
3 eggs🥚🥚🥚
4 1/2 tbsp raw sugar
1/3 tsp salt
1 1/2 dl (2/3 cup) lingonberry jam
3 dl (1 cup + 3 tbsp) finely grated parsnip
6 tbsp melted coconut oil
1,2 dl (1/2 cup) apple juice🍏
1 tsp freshly crushed cardamom
1 1/2 dl (2/3 cup) slivered almonds
1 1/2 tbsp maple syrup
pinch of salt🧂
DIRECTIONS:
Combine all dry ingredients in a bowl. Set aside. In another bowl, beat the eggs, #sugar and salt until fluffy. Add the grated parsnip, lingonberry jam, coconut oil, apple juice and #cardamom. Carefully fold to combine.
Sift the dry mixture into the wet. Fold to combine.
Set oven to 200’C/390’F. Grease a 24x30cm oven pan. Place a parchment paper in the bottom. Pour batter into pan. Combine slivered almonds with maple syrup and salt. Spread onto the cake. Bake in oven for 18-22 min or until generously browned. Leave the #Blondies to cool, then cut in pieces and enjoy! 😋
#bakedwithlove #cakesofinstagram #bakingwithlove #homebakery #bake #brownies
🌱☀️Spring Panzanella, because you need a salad to that delicious dressing we talked about yesterday.. here’s what you need for 4-6 servings.
500g yellow beets
250 g #asparagus
150 g green string beans
~200-250 g crispy salad (here we used romaine🥬)
~70 g baby leaves such as spinach or baby chard
8 radishes
3/4 dl / 1/3 cup chopped sun-dried #tomatoes
200 g #burrata
big handful of #basil
day-old sourdough bread
#oliveoil
garlic
Salt
Dressing:
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp #lemon juice🍋
1 tbsp capers
1 tsp dijon mustard
2 soft, pitted dates
1 small shallot
salt & pepper
Cook the beets whole in a big sauce pan for about 1 hour or until soft when pierced through. Rub off the skins, cut into bite sized pieces and set aside. This can be prepped in advance💫. In the chopper bowl of your (Masterpiece) Immersion Blender, mix all ingredients for the dressing except shallot until smooth. After this, add minced shallot and give it a quick stir to combine. Set aside.
Sautée asparagus and string beans in a skillet with a little oil and salt until browned and slightly softened but yet crispy.
For the #crostini. Measure one medium slice of bread per person. Rub with olive oil, #garlic and sprinkle with salt. Set oven to 175’C/350’F and pop them in when heated (be kind to the planet🌍 and make this part of your later cooking steps). Toast for 10 minutes and make sure to enjoy the lovely smell in the meanwhile. Set aside.
Combine salad (roughly torn), beets, sautéed asaparagus & green beans, sliced radishes and chopped #sundriedtomatoes in your biggest bowl or serving plate. Tear some of the bread and stick into the salad (as much as you can fit). Serve the rest of the bread on the side. Also tear burrata on top of the salad. Finish by drizzling over as much dressing as you like, and decorate with basil. Nom nom nom! Feel free to add some lentils or chickpeas for extra protein.
#panzanella #springsalad #instasalad #burratagram #eatyourgreens #eatyourcolors #plantsplantsplants
Are we talking to a salad dressing fan? Of course we are! Because who wouldn’t be a fan of adding some extra flavors to fresh, crispy greens🥬🌿🌱 How does the combo #oliveoil, balsamic vinegar, #honey, lemon, capers, dates and shallots sound to you? Sweet and tangy.. sounds perfect right!? And its yours at the speed of your finger tips. Thanks Chopper Bowl of the Masterpiece Immersion Blender! The recipe follows below:
Dressing:
2 tbsp olive oil
2 tbsp #balsamic vingar
1 tbsp honey🍯
1 tbsp lemon juice🍋
1 tbsp capers
1 tsp dijon mustard
2 soft, pitted dates
1 small shallot
salt & pepper
In the chopper bowl of your immersion blender, mix all ingredients except shallot until smooth.
Chop shallot, then add and give it a quick mix to combine. Set aside. When you’ve combined your salad plate –pour the dressing over. Saving for later? No problem! Pop dressing in an airtight container and store in the fridge🌟 Good luck!
#saladdressing #vinaigrette #instasalad #plants #eatyourgreens #eatyourcolors #springsalad #inmybowl #onmyplate
Our favorite kind of #onepot –or appliance– meal🌟
Our Masterpiece Food Processor shreds, chops, slices, grates and juices so that you can create the most beautiful flavors in an instance. It’s just a matter of getting creative!
#quickdinner #easydinners #easymeals #leftoversforlunch #whatsfordinner #itswhatsfordinner #eatgreen
Because there is always a little something to celebrate🥂
These picture-perfect mini green pea and halloumi patties are as easy to make as to snack on. Starter, main course or part of your upcoming Holiday buffet? Recipe’s available two posts back!
#eatyourgreens #eatyourcolors #eatyourveggies #foodprep #plantprotein #plantpowered #celebrate #holiday #easter
No bake and quite easy to make✨ What do you think we’re up to?
#nobake #nobakedessert #bakeandshare #plantbased #plantpowered #eattherainbow
Done your food prep for the week yet? If not, give these delicious little things a try!👉 (recipe below)
Mini Green Pea & Halloumi Patties 🌿
makes about 20
1 #zucchini (~320 g)
3/4 tsp salt
5 dl / 2 cups thawed green peas
10-15 #mint leaves
1 egg
3 tbsp corn starch
2 #scallions
2 cloves garlic
150 g halloumi🧀
1,2 dl / 1/2 cup rolled oats
1 tsp salt
black pepper
neutral oil to cook in
In your food processor (we’re using the Masterpiece Collection), select the rough side of your grater blade and run the zucchini smoothly through it. Transfer to a bowl and sprinkle with 3/4 tsp salt. Set aside.
Remove the grater and add the knife blades instead (multi-purpose use is the great thing about food processors). Mix the peas and mint until a rough paste.
Change to grater blade again and roughly grate the halloumi. Then add sliced scallion, rolled oats, minced garlic, salt and pepper.
Whisk together the egg and corn starch until smooth, then add to the pea mixture.
Lastly, squeeze the water out of the zucchini and add the zucchini as well. Stir to combine.
Let the mixture sit for 30 min. Meanwhile set the oven to 200’C/390’F (save energy by doing this when you’re almost done!). Form the batter into small patties (about 2 tbsp each). Fry in neutral oil until browned on both sides (they might feel a bit loose but will set once the cheese melts). Transfer to a baking tray and roast for 10 min.
Serve with greek yoghurt flavored with lime zest, chopped mint, salt and pepper. Enjoy!
#eatyourgreens #eatyourcolors #eatyourveggies #meatfreemonday #foodprep #plantprotein #plantpowered
Hummmmus for just a few🌿 Did you know that our Masterpiece Food Processor comes with a small (inner) bowl too? No? Well now you do! Great for when you’re prepping smaller batches or cooking for few people. But of course, there is no such thing as too much hummus, so you can use the big bowl too!
#hummus #veganfoodshare #plantprotein #peaprotein #plantbased #plantpowered #eatyourgreens #eatyourcolors
