I scream, you scream...

...everybody scream for ice-cream! I just have to post some pictures of the desert I made yesterday!
As Hanna said, it is one of the fastest and healthiest desserts you will ever make, and it tastes delicious! One avocado, one banana and mix with frozen berries with a hand blender untill good ice-cream consistency. Whith a small piece of dark chocolate on top, this would suit on a royal dinner! - Agnes

Jaaaa Jambalaya!

Now we have been vegans fon a whole week! That is just crazy, I thought this would be soo much more difficult than it has been up untill now. I celebrated it by making dinner for my whole family, and we all enjoyed it alot.
This was definetley one of my favourite meals soo far!

The recipie makes 4 large portions plus lunch for me tomorrow!

1 red onion
2 cloves of garlic
Oil for frying
Pepper & salt, chilli, curry, spiskummin, and lemon
3 dl rice
5 dl water, 1 dice of vegetable boullion
About 0.75 dl green lentils

Fry the garlic, onion and chili peppers in oil for 5 minutes.
Add some curry, lemon, salt, pepper and cumin after taste.
Add rice, water, lentils and the vegetable bullion. Lower the heat and let it cook until rice and lentils are soft.While the rice is cooking, mix ingredients for the sauce...

The recipie for redpepper-sauce makes ALOT! You can probably make half of it, but my father made it and he added a huge amout of spices so he had to add another tomatoe to make it good! We will eat red-pepper sauce for weeks, but it was good so :) (it's the red stuff in the glas top left in the picture)

2 tomatoes
Red Pepper
A little bit basil
Some oregano
Curry, salt, pepper
Some dried chilli
0.5 tsp pepper-powder

Mix red pepper and tomatoes, and then spices according to taste and inspiration, the above is what we used but it can be varied in eternity! Do not miss out on the curry though, it adds an very interesting dimention to the flavour!

75g sugar snaps
0.75 dl mushrooms

Add mushrooms, since mine were dryed I allowed them to swell in some hot water for a while before added to the rice. In the end, chop up the sugar snaps and stir into the rice. Voila!

To finnish of a nice dinner, we all took another snice of the spicy applecake I mentioned yesterday!

We got the recipie from the vegan society, and it goes like this:

1lb (450g) cooking apples, peeled and sliced
4oz (115g) vegan margarine
4oz (115g) raw cane sugar
6oz (170g) sultanas
2 level tsp bicarbonate of soda
1 tbsp boiling water
8oz (225g) wholemeal flour
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice

Preheat oven to 180ºC/350ºF/Gas 4.
Cook the apples in the minimum of water. When they are soft, mash to a puree and drain very well.
Cream together the margarine and sugar, then add the apple purée to make a thick mixture. Stir in the sultanas. Mix the bicarbonate of soda with the water and add this to the mix.
Sift together the flour and spices and blend with apple mixture. Pour it into a very well greased cake tin, smooth the top and bake in the pre-heated oven for 45 minutes-1 hour. Makes 8 servings

It's very, very good!

- agnes

Cannelloni gratain

This meal was nice but not my favourite soo far! It makes one big dinner for me tonight, and enough for lunch tomorrow.

Recipie:
Cook 100g caneloni-pasta until al dente.
Roast 1/3 of zucchini and a half red onion with some salt, pepper and olive oil in a 200-degree oven for 15 minutes.
Mix the zucchini together with some vegan cream until a good consistency. Taste!
Mix a handfull of baby spinach, a few leaves of parsley, 1 clove of garlic, sunflower seed/pine nuts/pumpkin seeds, olive oil, salt, pepper and possibly some basil. Add more olive oil untill the right pesto-consistency is achived.
Place one layer of pasta in an ovenproof dish. Spread some spinach pesto on the pasta. Then place some zucchini crème on the pesto. Add another layer of pasta, pesto and zucchini and the last pasta. Place a few dollops of crème and pesto on top and sprinkle some pine nuts over it.
Place in a 200-degree oven to warm and brown.

Below are some pictures of my food this past few days:

This wook is the same as Hanna did thursday. The differences are that I used other noodles and I skipped the touffu. I liked it alot!



This morning I tryed oat-ghurt vanilla. It was okey but I do prefer the blueberry soyghurt by "carlshamn"!

I made a spicy applecake this afternoon that me and my family are going to try soon, hopefully it's good and I will post picture and recipie soon! - agnes

Pumpkin Frenzy!

Today I made soup for lunch. My sister grows a lot of vegetables herself, so when I'd decided what to make, she ran out to the vegetable patch and came back with and enormous and gorgeous pumpkin! It was a pretty amazing feeling; like vegan heaven! After some chopping and cooking and roasting, I had a spicy and hot pumpkin soup and loads of seeds to roast later. If the pumpkin I have at home is still ok on Saturday when I get back I'll make the soup again and post a picture and a recipe.
All for now, Hanna

Test prep!

Breakfast 6.45 a Saturday morning always feels slightly wrong. Even though I'm used to it since I work every Saturday, it's pretty lonely to be up when everyone else is sleeping. Anyhow, today I'm not working; today I'm spending 8 hours writing a test. Yippie!
I was kind of out of ideas for breakfast, so it ended up becoming some sliced banana with muesli and oat milk, sandwich with tofu spread and home made rhubarb marmalade and a cup of tea, which wasn't entirely wrong.

I have prepared an enormous amount of food for the test, so I definitely won't be hungry. For lunch I have an enormous sandwich with hummus, roasted veggies, the left over mushrooms from yesterday and some arugula. On top of that i have a smoothie with passionfruit flavor from Karlshamn (that's going to be interesting to taste), a bottle of water, a fruit and two vegan bars. So my brain's won't run out of fuel, that's for sure!

When the test is over the fall holiday has officially started. I'm visiting my older sister, so I'm not sure I'll be able to post as much (and the pictures won't be as nice since I cant bring dad's camera). But I'll do my best anyway!

All for now, Hanna

Berry "ice cream" (Try it!!)

This is probably the fastest dessert you'll ever make (probably the healthiest too). Making this dessert was an experience, I felt like a super hero, that's how quick it was. And amazingly good. You could probably convince any kid to eat it even though there are vegetables in it, although that would be a waste, eat it yourself instead. This recipe too, comes from the magnificent Elin. We owe her a good vegan dinner for all the recipes and ideas she gives us. Anyhow, the "ice cream" was great new made, but you can freeze it and save for later to. Apparently it gets quite hard if you freeze it, so make sure to take it out well in advance. I made it from black berries and raspberries, served it with a piece of dark chocolate and roasted coconut. Superb!
For 2-3 lucky people
1 ripe avocado
1 banana, (1,5 if they're small)
Lots of frozen berries (Elin wasn't more precise than this, but when it has the right consistency and taste, you're good. The berries must be frozen)

Mix everything and enjoy immediately!

A Friday tradition

In my family we have a tradition on friday nights. We always eat spaghetti with meat sauce. But this week, obviously, I had to compromise that tradition. Instead I made a great lentil bolognese, which I must say provided almost the same Friday feeling as meat sauce! Super good way to make bolognese if I may say so myself!


For 2 in the mood for Italian food (even though the italian mamas probably would never call this bolognese)
1/2 onion, finely chopped
1 clove of garlic, finely chopped
Oil
1 grated carrot
2 diced tomatoes
1/2 dl red lentils
1 dl water
1/2 cube vegetable bouillon
1 msk mango chutney
1/2 dl crushed tomatoes
1/2 tsp. dried thyme
1 small bunch basil, finely chopped
1/2 tsp. mushroom soy
2-3 tbsp. red wine
Salt and pepper

Fried mushrooms (optional):
Oil
Mushrooms
Herb salt
Pepper

On the side:
Spaghetti
Baguette or some other good bread
Possibly some zucchini crème for the bread
Arugula

Start by frying the onion and garlic in the oil until soft. Add the other ingredients for the bolognese and let simmer on low heat until the lentils are soft, around 30 minutes. Season with some salt and pepper if needed.
While the bolognese is cooking start heating the water for the pasta and turn the oven on 200 degrees (if your having bread and want it warm). Heat a pan with oil until very hot. Add the mushrooms and let fry quickly until beautifully browned. Season with some herb salt and pepper. Remove from heat. When the water is boiling, add the pasta and cook until al dente. Add the same time, pop the baguette in the oven for a couple of minutes.
Serve the bolognese with the spaghetti and mushrooms and top with arugula.
Enjoy! // Hanna

Spagetti bologneise

This was very nice, made it for my brother and me and we ate untill we both were full!
Half an onion
One clove of garlic
Oil
Fry in a pan until the onion is soft and galncy
Half jar of cruched tomatoes
0.75 dl red lentils
Add and allow to start boiling
Thickening: 1.5 dl oatmilk
1.5 tablespoons flour
Mix these in a glas and stir throughaly! I realized when I added that there was still some flour climps left, I managed to solve it but it was not to prefer! Then I added a little soy-cream and allowed to boil until the lentils were soft but still al-dente. (Around 30 min I think)
In the end, add some mushroom-soy and salt, white pepper and herbs after taste!
I decided that I wanted some tomato purée, then I let it boil for a few more minutes.
Boil spagetti for two, (we eat alot so I took 200 g) in plenty of water with vegetable boullion instead of salt.
Serve with some finger-salt on top instead of parmesan-cheese.
Voila! //Agnes

Logbook 28/10

28/10 - We are vegans! So far, so good, these first days have been fun, and much easier than we expected. The blog is taking up a lot of time, but there are actually other readers than us, and it will spare us a lot of work later since we post all our recipes and pictures there. Today we started to write the info texts for the book, which feels really good. Finally we’re really getting going. We wrote about proteins (oh how exciting!) and vegetarians (yes, there are actually alternatives to being vegan! Cool huh?). During the fall break we are planning on finishing some more texts, although some have to wait until we’ve interviewed some people. The interview with Christer Lundberg has been postponed to a currently unknown date, but he seemed positive to talking to us, which was fun!
Now we’re looking forward to a long nice week of cooking lots of tasty vegan food!

Picture of the vegan bars!

Picture added to the recipe for the vegan bars, check it out! Everyone should try these wonderful bars!

"It's tasty and delicious, it's taste-a-licious" - Elin

Breakfast of today: Rye porridge with seeds and dried fruit
This morning I made breakfast for my family. Although they didn't eat it vegan-style with oat milk, they liked it too. Porridge made from rye is really a great way to stay not-hungry all the way to lunch. So this is what I put in it.


For 2 happy people in the morning
5 dl water
1,5 dl rye flour, the more whole grain it is, the better
0.5 tsp. salt
1 tbsp. flax seeds
1 tbsp. sesame seeds
1 tbsp. shredded coconut
1,5 tbsp. sunflower seeds
0,5 dl mixed dried fruit

Heat the water until it's boiling and then add the rye flour. Whisk ferociously for a while, then add the other ingredients and let cook slowly for 10 minutes.

I served it with fresh fruit, roasted shredded coconut, the left over apricot/cranberry marmalade and oat milk. Taste-a-licious!

The soup!

Yesterday I made coconut-carrot soup, very quick and supergood :D
Peal and cut 1 carrot into 0.5 cm thick slices. Slice 0.5 yellow onion.
Heat 1 tablespoon of olive oil in a spacious sauce pan and fry the onion without giving it colour. Add carrot and 1.25 dl red lentils, fry a couple of more minutes.
Add 4.5dl water, one vegetable bouillon, one tablespoon ginger and a pot of coconut milk. Let it beguine boiling, lower the heat and let the soup boil under a lid for about 10 to 15 minutes, or until carrots and lentils are hot. If you want a spicy soup, add one clove of garlic and a little cumin.
Mix the soup with a hand blender until it’s smooth. Add a little salt after taste and juice from half a lime, add ¼ tsp. of sambal oelek.
Top the soup with some fresh basil.
Together with this I ate a slice of bread with almondbutter(recipie from earlier post). I tried a thing called sheese, a vegan gouda imitation, but it was certanly not the best thing I've tried, maybe you would like it but I don't think I will give it a second try!
The soup was very very nice though, and eaven my father who claimed that he didn't want to eat vegan dinner repented and got to taste some as well! It was awesome!
-Agnes

Wok with glass noodles

Ok, so I'm going to be honest. This wasn't my favorite meal so far, although my family liked it. Sure, there wasn't anything wrong with it, it just wasn't perfect. Some word of precaution, read the instructions on how to cook the glass noodles. I didn't, and assumed you should cook them like other noodles of pasta, and they ended up a transparent mush. Not the biggest hit ever. But you can fix everything with sweet chili sauce, so I didn't go hungry that evening either. I'm posting the recipe anyway, so if you think it sounds good you can try it. Perhaps I'll fine tune it some other time!

For one VERY hungry or two not as hungry people (or for one and a lunch for the next day)

1/2 red onion
1 clove of garlic
1 cm ginger
1 small carrot
1/8 of a head of a savoy cabbage
75 g frozen wok vegetables
1 dl beans of you choice (I'd go for black beans and kidney beans)
Oil
1/3-1/2 package of tofu.
A pinch of sambal oelek or some chili
2 tsp. chinese soy sauce
2 tsp. tamari soy
1 tbsp. syrup
1/2 lime
2 tbsp. sesame seeds
Salt & pepper
Noodles (cook as much as you want)
Sweet chili sauce

Start warming up the water for the noodles. Chop up all the vegetables in the size of pieces you're in the mood for. Start by frying the ginger, onion and garlic in some oil. When they start to get glossy add the carrot and frozen veggies. When the frozen wok vegetables are thawed out, add the cabbage and the beans. Add the noodles to the boiling water. Mix the soy sauces, sambal oelek and syrup and pour over the wok. Squeeze over the lime, add the sesame seeds and season with salt and pepper.
Serve the wok with the noodles and some sweet chili sauce.

It's two oo's :)

The fact that I am dyslectic makes this blogg quite interesting concerning spelling some times, but today I at least learned that smoothie is with two o's, only a few thousand words to go untill I am done with English ;)
Anyway...
I just made a wonderfull strawberry banana smoothie, and it took like 1.5 min!
aprox. 2 dl soyghurt(good way to use up the nonflavoured one I had left at home, which isn't really a sensation by itself)
1 dl frozen berries, I used strawberries
1 banana
and then I added a spoonfull of oatly's vegan-ice-cream
Mix it all together and drink imediately with two leafs of melissa on top to make it look extra tasty!
The ice-cream isn't really nessecary since the banana is quite sweet but it might taste too much yoghurt without it, don't know, I will try without next time!
Picture will be posted as soon as I find the powerchord for the camera!
-agnes

Hmm.. Havregurt

I happened to have some time to kill between getting off the subway and catching the bus yesterday. So I decided to check out the vegan assortment at the grocery store there. They usually don't have that much fun stuff, but guess what I found! Havregurt (yoghurt made from oats)! Havregurt is great for people like me who can't eat that much soy products. But I must say... it is a bit on the weird side. In the same way as tofu spread tastes a bit strange, I think havregurt is something you have to get used to. Maybe I should try the strawberry flavor instead of the natural one next time!

The wonderful vegan bars!

Here they are, the very sought after and extremely good, vegan bars we made last Tuesday. They are truly great to have at home; if you wrap them up you can always pop one in your bag when you're on the go. They taste quite a lot of banana, but that never wrong! Give them a try!

About 20 small bars
3 ripe bananas
1,25 dl almond butter (see the recipe from a couple of days ago) or peanut butter
1,25 dl chopped nuts (we chose almonds)
0,75 dl mixed seeds (we had sunflower, sesame and flax seeds)
2,5 flakes/grains (gryn på svenska) of oat, rye or other
1/2 dl goji berries
0,75 dl dried fruits (raisins and cranberries are good)
0,75 dl shredded coconut
0,5 tsp. cinnamon
1 tsp. vanilla sugar
Coconut and sesame seeds to sprinkle on top

Mush up the bananas and mix with the butter. Add the other ingredients and mix together. Place a sheet of baking paper in an ovenproof dish, about 20*30 cm, and spread the batter in the dish. Sprinkle some coconut and sesame seeds over it. Bake for about 20-25 minutes in a 175 degree oven, or until lightly browned.
Cut in pieces and wrap up in wax paper of baking paper. Store in the fridge and enjoy when in the mood for a small snack!

Breakfast for a sleep in Thursday

I happened to have loads of yummy fruit in my fridge this morning. And what better to with fruit than a wonderful fruit salad. So i cut up some fruit, mixed some vegan yoghurt with vanilla, agave syrup and cardamon, roasted some shredded coconut, and voila!
A great thursday (or any other day) breakfast, mixed fruits with cardamon yoghurt and golden brown coconut, served with a sandwich with yesterdays marmalade and tofu spread. I'm still a bit on the iffy side when it comes to the tofu spread, but still, it was really good!

A vegan dinner for meat eaters

This is our dinner from Tuesday, when we spent the afternoon at Agnes cooking. I think it was like seven o'clock, if not more, when we realized that 'oh, maybe we should start dinner'... And even though the potatoes took a little while in the oven, I think we both agree that this was a quite simple dinner to make. Above all, it's not very vegan! I'm not saying it it was meat but it gets pretty close. I served this to a friend once, who is about as anti-vegetarian as it gets, and definitely anti-vegan, and even he liked it. One thing you have to think about though is that you have to multi-task a bit; read through the recipe and figure out what you can do while other things are cooking, baking, etc.

Lentil patties with sweet potato and cherry tomato compote
For two hungry happy people (or at least soon to be happy, after they taste this)

Lentil patties
1 dl green lentils
¼ dl water to mix with
½ yellow onion, chopped
¼ dl salted sunflower seeds of cashew nuts
¼ dl potato flour
½ tsp. herb salt
1 krm pepper
1 tbsp. oil for frying
Rinse the lentils and cook fro 15 minutes until soft but still al dente. Pour of the water and put them in a mixer. Mix while adding water until an almost smooth paste. Add the other ingredients and mix a bit more. Form small patties and fry for about 3 minutes on each side.

Tomato compote
1 shallot
125 g cherry tomatoes
Some olive oil
1 ¼ dl cream for cooking
½ tsp. mild vinegar
½ tbsp. brown sugar
¼ tsp. salt
Pepper
Cut the tomatoes in half and slice and peel the onion. Fry the onion until almost soft in oil. Add everything but the tomatoes and let it simmer on low heat until its creamy and nice. Add the tomatoes and let simmer for 3 more minutes.

Sweet potato gratin
1 bit sweet potato, ½ kg
1 cm ginger
1 ¼ dl cream for cooking
½ clove of garlic
¾ tsp. herb salt
Heat the oven to 225 degree
Peel and slice the sweet potato, ½ cm thick. Peel and chop the ginger. Mix the potato and ginger in an ovenproof dish. Mix the cream and pressed garlic and salt, and pour over the potatoes. Bake in the oven for 25-30 minutes until the sweet potato is soft.

Enjoy!

Bruchettas kind of :)

Does it look tasty? It was! and super fast! The green/brown stuff is zucchinicream which I prepared yesterday.
Recipie: cut half of a zucchini into slices of about 0.5 cm in the oven together with one clove of garlic and olive oil and bake untill the zucchini is softish. Then mix with sundryed tomatoes, some basil leafs, a little bit of olive oil, then I added some salt and pepper and voila!
I cut a nice wholemeal bred in two slices, added a little bit of olive oil, some of the cream and
1/2 pepper
1/3 eggplant
1/2 red onion
1 clove of garlic
I fried all the vegetables in olive oil, and then a little bit more suchinicream on top to stick 1 tablespoon of pumpkinseeds in, then in the oven in 200 C for about 10 minutes untill I was too hungry to wait any longer, that was perfect! It would probably be nice with some arugula on top!
The bars are truly amazing! Recipie comming up soon!
Over and out - Agnes

Baked bruschetta with mixed veggies

If you have limited amount of time for dinner, this is the perfect solution. More fun than leftovers yet really quick, it couldn't be better. You can vary the veggies as much as you like; this was the combo I was in the mood for today.

For stressed and VERY hungry person (it makes a lot)
Olive oil
1/2 red onion
1 clove of garlic
1/2 red bell pepper
1/3 eggplant
1/2 dl white beans
1/2 dl kidney beans
1 tsp. apple cider vinegar
2 tsp. syrup
Herb salt
Pepper
1 tsp. dried basil
3 or 4 mushrooms
5 cherry tomatoes
Some zucchini crème (see recipe below)
A couple of slices good bread
Pumpkin seeds
Som arugula salad

Chop all the veggies, it doesn't have to be beautiful just keep the pieces in a good size, not too big. Start by frying the garlic and red onion in some oil. When they're starting to look shiny and soft, add the beans, peppers and eggplant. Season with the basil, syrup, vinegar, salt and pepper. Fry for a couple of minutes. Add the cherry tomatoes and mushrooms, and leave on heat for a while longer; around 2 minutes.
Place the slices in an oven-proof dish and drizzle some olive oil over them. Spread some zucchini crème on the bread and pile some veggie on top. Place a couple of dollops of zucchini crème on the vegetables and sprinkle over pumpkin seeds. Roast in a 200 degree oven for about 5-10 minutes. When done, serve with the arugula salad on top.
Yum!

Zucchini crème
The recipe makes quite a lot, but it's good on everything; bread, in pasta, your imagination is the limit! You can make half a recipe if you want.
1 zucchini
2 cloves of garlic or more
Salt pepper
Olive oil
1 jar of sun-dried tomatoes
50 g of pine nuts or sunflower seeds
Loads of basil

Roast the zucchini with the garlic and some oil in the oven at about 225 degrees until soft. Mix the zucchini with the other ingredients with a hand blender until smooth and nice.
You can change the proportions in the recipe a bit if you want, make it the way you like it!

The best way to start a physics lesson

I just enjoyed one of our vegan bars. It was delicious (two of my amazing friends, Lotta and Elin, who aren't as partial towards vegan food as I am got to taste too, and they agreed: delicious). Recipe and picture will be up soon!
// Hanna

Another great breakfast!

I must say that even though I do get up in the mornings (or at least usually do), it's not fun. But a good breakfast really gets you going. Something I've thought about these two days is that it's fun to spend a bit more thought on what you stuff into your mouth. Even though we've only just started, I must say that it feels like it's going to be a good month. So this morning, I chose to enjoy our newly made muesli (recipe will be up here in just a while), with some sliced apple and oat milk. I must say, oat milk is pretty good! To this I of course had a cup of tea, as well as a slice of roasted bread with some almond butter and freshly made cranberry apricot marmalade and a grapefruit. It felt really luxurious I must say, especially since almost everything was homemade!


Almond butter
1,5 dl almonds
1 dl mixed seeds (flax seeds, sunflower seeds, sesame seeds)
1,25 dl water
3 tbsp. neutral oil
Salt after taste
Mix the almonds and seeds until finely mixed. Add the other ingredients and mix some more. Store in fridge.

The apricot cranberry marmalade
(It can be made the night before, but it's so simple you can make it in the morning to!)
Pour 1,25 dl boiling water over 6 dried apricots, 0,5 dl dried cranberries and 1 tbsp. crushed flax seeds in a little bowl, Let this stand over night. Mix with a hand blender in the morning until smooth.
Since there are no preservatives in the marmalade, keep it in the fridge and make sure that it's still ok before you eat it!

Enjoy, Hanna

Start up kit!

This afternoon, we got together and collectivly prepaired a few vegan things we consider to be great things to have at home, a sort of "start up kit". This included things as muesli, roasted seeds & nuts and some very nice vegan-bars!
After my first two days as a vegan, I am now sitting up way too late eating pumpkinseeds that we roasted according to Bolibompa's instructions (google "rosta pumpakärnor" and that will be amongst the first results). They are quite scary because they keep making popping sounds hours after they're done, wierd... Anyway, tomorow I am looking forward to try out uor homemade muesli with some blueberry soyghurt!
Beeing a vegan seems to be way easier than I expected, at least these two first days. Maybe the urge for a cheesesandwich or a cup of tea with honey and milk will kick in after a few more days, but right now I just feel super-helathy and I greatly enjoy the awesome fruit & nut bars we made today.
over and out -Agnes

Oatmeal with raspberries, cardamon, coconut and banana

Yum! Talk about a great way to start a gray Tuesday! If you have frozen raspberries (or fresh for that matter, although it would be a bit of a waste), this is a super simple way to make ordinary oatmeal a heavenly breakfast. I enjoyed this breakfast with a cup of tea in the light of candles, what could be cozier?


For one fortunate and tired person
1 dl oatmeal
2 tbsp. shredded coconut
2 tsp. flax seeds
2,5 dl water
1 krm cardamon
A pinch of salt
1 tsp. syrup
0,5 dl raspberries

Let everything cook up and then boil on low heat until thick enough, about 5 minutes.

For serving:
Shredded coconut
Raspberries
Sliced banana
Oat milk

Enjoy!

// Hanna

Black Bean Enchiladas with guacamole

Our first evening as vegans we enjoyed this great and easy dinner. Maybe a bit lacking in the vegetable department, but very good. Of course this kind of food requires a good guacamole. Thanks to our wonderful friend Elin, our personal health guru who is a really good cook, we got a great recipe.

For one happy person!
Olive oil for frying
Almost 1 tsp cumin (spiskummin)
Almost 1 tsp oregano
1 tsp powdered paprica
0,5 tsp chili powder
Optional: some cinnamon and orange zest
0,5 onion, chopped
1 clove of garlic, chopped
0.75 dl black beans
125 g crushed tomatoes
0.25 cube of vegetable bouillon
0,5 tbsp dark syrup
0,5 tbsp vinegar
Salt (taste if needed; the bouillon is quite salty)
2 tortillas
Some salsa sauce
Sesame seeds to sprinkle on top

Fry the spices in the oil until the kitchen smells wonderfully spicy. Add the onion and garlic and continue frying until soft. Add all the ingredients up until the tortillas and let cook on low heat for 10 minutes.
Fill the tortillas with the sauce, roll them up and top with some salsa and sesame seeds. Pop it in the oven for about 10-15 minutes while you make the guacamole.

Elin's guacamole
(makes a bit more than one person can eat)
1 avocado
0,5 tomato
0,5 clove of garlic
0,25 shallot
Some lemon
Salt
Pepper
Some finely chopped chili och sambal oelek

Mix it all up and taste for extra spices.

Serve the enchiladas with the guacamole and some good veggies!

Hanna's tip!
The enchiladas are great with some hummus and chili fried bell peppers. Heat some oil with chili, salt and syrup. Chop the peppers and fry quickly.

Banana Berry Smoothie

This is how I'm starting of our vegan month; a banana berry smoothie for my take-away breakfast tomorrow morning. It includes at a good portion of fruit, but also some health flax seeds, sesame seeds and wheat germ. Great way to start the day; together with at good sandwich it'll probably last me for a good while. Anyhow, here's the recipe. You might want to omit the sesame seeds, my smoothie got a bit if a bitter taste and I think it was because of them. The wonderful thing about a smoothie is that you can vary it into infinity. I think would be great with some orange for example!

Ingredients:
1,5 dl vegan milk (preferably fortified with vitamins!)
0,5 banana
1 tsp flax seeds
1 tsp sesame seeds
1,5 tbsp wheat germ
4 dried apricots
Frozen berries (I used blackberries and raspberries)

Mix it all together in a blender or similar. If it's a bit to thick, add some juice or milk. Serve and enjoy! (if you want to you can top it of with some berries or other pretty stuff, but I mostly did that to make it look pretty for the picture)

// Hanna

Last night as meat eater...

Tonight is the last night before the Vegan Challenge starts... I spent about an hour in the grocery store, feeling very health, buying loads of veggies. I also explored the shelves with fun vegan "dairy" products. Turned out they actually have quite fun stuff. No "havregurt" though, which would have been nice since I'm not the biggest fan of soy milk due to allergies. Anyhow I bought both rice milk and oat milk, so now I feel all prepped up for tomorrow!
Vegan Vegan!

Logbook 21/10

This was our last “session” before we enter the vegan era! We did some last minute adjustments to our menu, which we now are very happy with! For some reason, the vegan food always seams extra good when you’re hungry on a Friday afternoon. We also constructed a few lists. Since we are planning on meeting up on Tuesday to prepare things as muesli, roasted seeds, vegan-bars etc., we made a list for that. One list contained all things we consider to be essential to have at home at all times, such as vegan “dairy products” and nice bread. As you may notice, we’re both very fond of lists… The longest and most appealing list contains all the groceries needed for the first week’s recipes.
We sent of an email to Christer Lundberg at P3, Sveriges Radio, that we have discovered is a vegan. We asked him for an interview or if he knew some other vegan willing to talk to us, so now we are curiously awaiting a reply!
This Monday we collected the last results from our survey and we have started to convert them into tables for further analyzing. From what we’ve seen from just looking at them, a lot of people seemed concerned that they would not get a sufficient diet if going vegan. We are looking forward to prove them wrong!

allthough it's hard to know if this is true, I'm glad we're only turning dietary-vegans! //H & A

Failure means it can only be better next time

Oh dear, I can just say that my carrot- oatmeal cookies didn't turn out as well as hannas did... Since I didnät have enough oeatmeal at home, I did some experimenting with some whole grain flour, don't do that! ;)
/ Agnes

How it turned out...

So here are the oatmeal carrot things. I don't want to define them as anything more specific. I must say, I can't really see a clear resemblance. The recipe called for some modifying for it to even work out, and as you can see, mine weren't that beautiful and orange (I'm blaming retouching in Photoshop). But they were very vegan and tasted quite good, so with some changes they might actually be worth making again. Add some grated apple and raisins and they'd be like not so sweet oatmeal cookies...

Logbook 14/10

This morning we collected the first results of our survey. Some people seemed a bit confused when it came to some of the questions, but the majority seemed to fill in the survey both thoroughly and seriously. Our next set of answers to the survey will be collected on Monday. It was interesting to see how people view vegan. Several seemed to be quite liberal and free of prejudices. During our project time today we refined our menu so that we now have one soup each week. We also came up with alternatives for snacks, breakfasts and lunches. We will try to eat leftovers for lunch as often as possible, both since it’s cheap, easy and good for the environment (go earth!). On Monday we start filling in the pre-vegan diary and next week we will also focus on finishing up everything that was to be done during The Pre-vegan Era. This afternoon we are attempting some veganism in practice. We are making… Carrot oatmeal crackers! Hopefully a picture will be up soon! (unless we fail to succeed to the extent that we actually burn down the house, or they turn out really yucky, we don't want to expose you to that...)

The joy of bacon

This is maybe not the best thing to post on a vegan blog, but last Sunday I realized how good bacon and scrambled eggs can be... Not long until we go vegan, this is going to be interesting... I guess I have two weeks to eat a month's worth of bacon, so that I hopefully get really sick of it.
Here's something to laugh a bit at (on Sunday I so agreed with this!):

All for now,
Hanna

Logbook 7/10

Today was a big day. Today our blog was born. Our vision with this blog is that it will be a forum where we can post our progress and also start to share everything we find out. It will be a place where we can collect thoughts, facts and recipes. In order to get an overview of what most people think about veganism and consider being the hindering factors, we are planning to perform a survey on the students of our school. As we see it, this is a way to see what the people that actually are our target group think about this subject. Thus we will hopefully be able to prove as many of these difficulties as possible, wrong. This survey was constructed today. As it is only two weeks until the true project, the vegan month, starts we also prepared a pre/during/post vegan-diary. Since the diary is quite thorough and includes a lot of info, we consider one week before and one week after to give us sufficient information. Until next week, we will continue our research. That was all for now, over and out!

Hope we won't feel like that...!