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Month: November 2015


26.11.2015

Vegan meatballs and sweet potato pasta


 

One year ago I dreamed about a cookbook that would save our family meals.

My dream book would have recipes that would take less than 30 minutes to make, preferably only 15 minutes, ingredients lists should be nice and short, they would not include gluten, dairy or refined-sugars and most of the recipes should be vegan. The book should offer wholesome recipes for breakfasts, dinners, lunches, snacks and for sweet treats. Kid-friendly recipes would be a big plus and also if the book could also offer better alternatives for pizzas and burgers, my man’s favorite meals. All in all, the recipes in the book should be healthy, super easy and super delicious.

Too sad there wasn’t any book like that on the market. I went through a big bunch of cookbooks and waited for a hero that would fly into my arms and save those moments where the stomach is empty and the mind goes blank at the same time. There were nice recipes here and there but a book that would fulfil ALL my needs just didn’t seem to exist.

So, I had to make it myself. And I did.

Two weeks from here my next cookbook about healthy fast food is going to be released in Finland. The Finnish name is Kiitos hyvää Pikaruokaa, and I’m proud to say that the book offers EXACTLY everything I just described above!

I am so thrilled and I can’t wait to get it in my hands – For one since I actually cook the recipes from the book everyday, and I can’t remember all my recipes in detail, and I don’t wanna go on searching for them from my computer all the time, so I really need to get the book in my kitchen and in my hands – ASAP!

Gonna let you know more about the book later, but I’m sure you guys are going to appreciate it as well. Who would not love healthy and tasty fast food!

But now, to today’s meal! This vegan meatballs and pasta recipe is not actually from my upcoming cookbook, because I created it after the book had already gone to print, but it makes an excellent and simple everyday meal also. I’m just loving this easy pasta made from sweet potato and the rich taste and great texture of these vegetarian meatballs! If you ask me it's quite an excellent mimic of the Italian classic meal, with a healthy and fun twist.

V

VEGAN MEATBALLS AND SWEET POTATO PASTA

Vegan meatballs:

( 8-10 pieces)

  • 0,5 heaping cup sun-dried tomatoes

  • 0,5 cup sunflower seeds

  • 0,5 cup chickpeas

  • 5 tbsp flax meal (or flax seeds)

  • 1 small onion

  • 1 tbsp Tamarin soya

  • black pepper

  • a pinch sea salt

For frying:

  • 5 tbsp olive oil or coconut oil

Sweet potato pasta:

  • 1 big sweet potato

  • 2 cup marinara tomato sauce

On top:

  • vegan parmesan cheese (recipe in Kiitos hyvää Pikaruokaa cookbook!) or original organic parmesan cheese

  • fresh basil

Preheat the oven to 200 Celcius / 400 Fahrenheit degrees. Measure sun-dried tomatoes into blender and blend until quite smooth. Add rest of the ingredients and blend. Pour the dough into a bowl and form small balls with your hands. If the dough feels too wet add a little bit of coconut flour or other flour. Pour generously oil onto a pan and fry the meatballs for about 5 minutes, until they get a nice brown color. Transfer the meatballs onto a baking tray covered with parchment paper. Bake for about 15 minutes. In the meantime prepare the sweet potato noodles.

Peel the sweet potato and prepare noodles with a spiral slicer or julienne peeler. Add 1 tbsp oil onto a pan and cook the nools for one minute. Add the marinara sauce and cook for about 10 minutes.
Take the meatballs out of the oven. Dose some noodles on plates, add meatballs on top. Grate some vegan cheese or parmesan cheese on top and sprinkle on some fresh basil leaves. Serve and enjoy!

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3.11.2015

Sweet Potato Oat Porridge


 

Hello darlings, it’s been a while! Actually over a month since my last post. …Oops. I could say that I have been working like crazy and have been doing this and that and the third, which would be very much true, but as my mother always says: only a lazy person counts her work. So let’s trust her and forget explanations and concentrate on the present, and on the most essential – the goodies I brought you!

I have been doing some collaboration with Oatlet Store, which is a brilliant webshop that deals oat-based products. And as a big fan of all oat related I have been super excited to test their gluten-free oat products from Provena and to design new recipes with them.

One of my absolutely favorite thing that came out of my laboratory is this pre-christmas sweet potato oat porridge. It is just insanely tasty, comforting and rich! And it includes my favorite ingredients at the moment: Sweet potato, cinnamon, cardamom, pecan nuts and – jumbo-sized oat flakes. Oh-my-god – TOTALLY different thing than those small oat flakes, that taste like a cardboard, especially after you’ve tasted jumbo ones. So delicious, and you get beautifully textured hearty porridge out of them.

I’m planning to make this sweet potato oat porridge my family’s official christmas porridge that will be consumed every morning until christmas. Well, at least on the weekends. And maybe only in December. I would rather like this to give nice taste memories to my kid than to cause any food traumas. It is too good to be overdosed. …Although I have a tiny hunch I’m gonna do it personally anyways.

But hey, with this pre-christmas porrdige I have also a pre-christmas gift for you: With the code VANELJA you get -20 % discount when shopping in Oatlet Store and the discount is available for two weeks from now. Oatlet Store ships throughout the EU. And if you want a tip, I can recommend at least, surprise surprise, these Provena Gluten Free Jumbo Oats and also Provena Gluten Free Whole Grain Oat Flour for baking.

Have a lovely November, stay warm and eat a lot of porridge!

V

SWEET POTATO OAT PORRIDGE

(gluten-free, vegan)
Serves two

Porridge:

  • ½ cup pureed sweet potato (about 1 small sweet potato)

  • 2 cups oat milk (or for example almond milk)

  • 1 ½ cup gluten-free rolled oats (preferably jumbo-sized)

  • 1 teaspoon ceylon cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon cardamom

  • A pinch sea salt

On top:

  • Crushed pecan nuts

  • Maple syrup (or organic local honey)

  • Ceylon cinnamon

Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the pieces into a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until well combined. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats you use. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!

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