Lentil bolognese

Pasta bolognese was a childhood favorite that made its way on to the dinner plate at least once a week. If it wasn’t my mom whipping up her amazing bolognese, it was definitely on the lunch menu in school.

The bolognese isn’t only a popular dish, but we all have our own twist on it. Some people prefer it more tomatoy, while others like it richer with heavy cream and wine. My mom loved it because it made it the perfect dish to sneak in veggies into, such as grated carrots and zucchini. Italian or not, everyone loves a good bowl of hearty bolognese!

Pasta and sauce it a combo that can’t go wrong, and bolognese is probably the most popular sauce to get up close with our dear pasta. The only thing that kinda sucks with a classic bolognese is that the main ingredient is mince. Meat. Beef. Cow. I ain’t about that life, so instead I’m going to share with you a plant based, easy, just as delicious lentil and mushroom bolognese recipe. Not to mention way more nutritious!

Red lentils are perfect as a mince replacement since it tends to break apart when cooked, creating that “mincy” texture. Mushrooms adds some extra chewyness and that umami flavor to tie it all together.

Serve it together with some grated zucchini and fresh spinach to get a pop of freshness, and with a side of your carbohydrate of choice.

Ingredients

1/2 shallot
1 dl red lentils
3 dl water
Mushrooms
Zucchini
Spinach
Tomato paste
Ginger
Black pepper
Turmeric
Cayenne pepper
Curry powder
Salt

Instructions

1. Cut up your onion and fry it in some oil or water until translucent. Add in grated ginger and all the spices.

2. Add in your lentils and the water. Let boil and then lower the heat and let cook for about 10 min. Keep an eye on it and add in some extra water if it gets to dry. You don’t want to burn this bad boy!!

3. Add in your mushrooms and let them wilt down in the lentil stew. Taste off, and add in more spices if you feel like it needs more sting.

4. Squeeze in some tomato paste and mix it all up.

5. Serve lentil bolognese on a bed of spinach and grated zucchini, and voila! Enjoy!

I ate this together with sweet potatoes, but you can feel free to eat it with rice or pasta or whatever you want if you feel like the veggies alone won’t fill you up.

It’s easy peasy to turn your childhood favorites into healthier, plant based alternatives. Not to mention, its way cheaper as well! You simply can’t go wrong with that! If you try out this recipe, let me know what you think about it.

Creamy pasta recipe

Creamy and pasta are two words that can never go wrong together. As the fall is in full bloom we want to snuggle up with a bowl of warm, cozy comfort food. This creamy pasta recipe definitely hits the spot!

This is a super simple one pot meal recipe. You simply put all the ingredients in one pot and watch the magic happen. Not only is it easy, but also yummy and nutritious. Made with only plant based ingredients, and easy to make gluten free or higher in protein depending on what pasta you chose.

Ingredients:

2 dl pasta of choice

5 dl plant based milk of choice

Green peas (frozen or fresh)

Spinach / kale (frozen or fresh)

1 tbs soy sauce or Tamari

Oregano

Salt

Pepper

Turmeric

Chili powder

Instructions:

Start by adding your pasta and milk to a pot on high heat. Cook up and lower to low/medium heat as the milk starts to boil. Make sure to stir it occasionally to not burn. Add your spices and the soy sauce. As the pasta starts to thicken and become ready, add in your peas and greens (kale or spinach). Let it wilt down into the creamy goodness and voila! You’re done. Devour right away!

Butternut squash Pizza

Pizza is a food group, its own food pyramid. This is a fact and we can’t deny it. Pizza is a love child between the naughtiest foods everyone loves. We love it, we hate that we love it, and love that we hate it. Either way, this guy is popular, and he won’t be leaving anytime soon.

If we should give credit to the Queen consort of Italy, Margherita for being the muse to the creation of the Margherita pizza, and bringing it to the fancy lime light, is still a mystery unsolved. Either way, we are grateful for the pizza!

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Over time pizza has taken on all kinds of fancy twists and turns. From traditional to cray cray. We now have cheese stuffed crusts, white pizzas, calzones, dessert pizzas, big ass slices. Pizza have even caused heated debates over pineapples as a topping. Which, in my opinion, they totally are! Pineapples on everything.

Some people say “never mess with a classic”, and I can agree. But with a dish like pizza, so simple, yet so elegant, it’s almost impossible to not draw outside the edges and create new yummy food sensations.

In this recipe I’ve taken the healthy approach on our traditional cheesy pizza. If you find it offensive that I’m even calling it a pizza, we can call it a flatbread. With a thin gluten free crust, and a creamy butternut squash pure as the base, this new guy hits the spot when you want that explosion of crispy freshness in your mouth.

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Ingredients:

Ezekiel bread (for GF option) or normal pizza dough.
Butternut squash puree.
Kale.
Crimini mushrooms (or mushrooms of choice).
Eggplant.
Salt.
Pepper.
Basil (fresh or dried).
Oregano.
Paprika powder.
Cayenne pepper.
Nutritional yeast.

Instructions:

Preheat oven to 400 degrees. Bring out your Ezekiel bread or pizza dough, take your butternut squash puree and spread it out nicely on top of the dough. Sprinkle over your spices and blend them in nicely together with the puree. Add the kale to the pizza and cut your mushrooms and eggplant into thin pieces. Place them in a nice pattern on top of the kale. Get creative, do a little smiley face or something.  Make it your own, you feel me? The final touch is to sprinkle on some nutritional yeast. It will make the pizza taste more cheesy, and give the kale a nice crispy, cheesy zest to them. Like kale chips on a pizza. That’s fancy health right there.

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