Easy vegan/vegetarian gluten-, dairy- and sugar-free recipes.
Here’s a bunch of recipes without gluten, milk and sugar.
They are all fairly easy to make without too many ingredients.
Delicious breakfast, lunch or snack + a simple lasagna.
Most of the recipes are vegan.
It's rustic food.
I am not a big enthusiast when it comes to cooking.
I like that it is simple, easy and quick, while at the same time it is made from good organic ingredients.
None of the recipes are my own.
I find recipes online and in books, which I never quite follow anyway.
There are references to the recipes that originates from other people's websites or books.
As I have three children, many of the recipes are suitable for taking on trips, putting in the lunchbox or filling up well and thoroughly at the breakfast table.
Bon appetite :-)
Vegetable lasagna
Buckwheat bread
Millet porridge
Buckwheat porridge
Banana ice cream
Jam
Chia pudding
Banana Bites
Vegetable Lasagna:
1 onion - chopped
1 squash - grated
2 carrots - grated
5 dl green lentils (can be soaked 1-2 hours in advance, this reduces the cooking time)
2 boxes peeled tomatoes
1 l vegetable broth (if the lentils have been soaked reduce the amount accordingly)
1 teaspoon of oregano
2 1/2 dl coconut milk
nutmeg
pinch of salt & pepper
approx. 2 tablespoons of flour - oats, chickpeas, buckwheat, for example.
Lasagna sheets - most major supermarkets have a gluten-free organic version.
Lentil sauce: Heat the oil in a pan. Fry the shredded vegetables for about 5 minutes. Add the lentils, bouillon and tomatoes, simmer for 45-60 minutes.
Bechamel sauce: Pour coconut milk into a saucepan and heat. Add nutmeg and flour. Whisk while it continues to heat and thickens. Take off the heat.
Assemble the lasagna. Bake in the oven at 180-200 degrees for 45 minutes or until the sheets are soft.
Buckwheat bread:
8 dl buckwheat flour
8 dl water
yeast - the size of a pea
1 pinch of salt
2-3 dl mixed sunflower seeds, pumpkin seeds, sesame seeds if you feel like getting some more minerals.
Stir the dough together, pour into a greased form, put in the fridge overnight.
Bake at 200 degrees for about 1 hour. Insert a knitting needle or similar to see if the dough releases and the bread ready.
(Inspired by U. Cadogan)
Millet Porridge:
1 dl whole millet to 3 dl water - bring to the boil and let simmer for about 20 minutes. Water can be replaced with almond milk, oat milk, rice milk if a more riceh taste if desired.
Serve with preferred topping - we like sliced bananas, pomegranate seeds, homemade jam, chopped almonds, sliced or grated apple/pear, cinnamon, a dollop of nut butter.
Buckwheat porridge:
There are usually two sides when it comes to buckwheat. Those who love, those who loathe :-) Play with it a bit and see how it suits you.
I like the one they make at Green Kitchen Stories, but there are many recipes around.
Banana ice cream:
Bananas that have started to get a little too many brown spots to eat them can be cut into slices and put in the freezer.
Take out the frozen bananas, let them thaw for 5-10 minutes, run them in the food processor until they become like soft ice.
Blend with vanilla, cocoa, frozen berries (which must also be taken out in good time), a good big handful of small-leaf spinach (yes, it tastes good - if the spinach is allowed to be blended properly into the ice cream) if you feel like it.
If you are advanced, three versions are made, which are refrozen in layers = rainbow ice cream.
Jam:
A sugar-free version.
Buy frozen organic berries - raspberries, strawberries, blackberries, blueberries and mix or don't.
Let the berries boil for at minute or two and remove them from the heat. Let them cool down and mix in 1 tablespoon of chia seeds per 100 gr of fruit.
Let it stand for ten minutes. If the jam is too lumpy, e.g. with strawberries or blackberries, give it at quick blend with the hand blender.
Keeps 4-5 days in the fridge.
Chia pudding:
The measurement ratio of 1 tablespoon of chia to 1 dl of liquid usually fits very well.
There is plenty of inspiration for ingredients and compositions on various websites.
Just remember that sugar is a bad idea, so if you want a healthy version let berries and fruit be the sweetener, not syrup, sugar or honey.
A wonderful detail is that you can prepare for several days in one go. Make portion arrangements in small glasses, which are placed in the refrigerator. Can last at least three days.
Banana Bites:
Mash 3-4 well-ripened bananas thoroughly. Mix in 1/2-1 dl of oatmeal (we like the coarsely rolled ones) pr banana.
Add sunflower seeds, chis seeds or what inspires you, season with cinnamon, cardamom and or freshly grated ginger. Blueberries or raspberries are a favorite amongst the young ones.
Use a tablespoon to form balls/biscuits. Bake at 150 degrees for 15-25 minutes or until you think they are done.
