Cauliflower and bean soup with mini pizzas

We're in full swing of preparing for tomorrows dinner so tonight's dinner had to be something very simple and fast and taaadahhh!!! And we have this soup and mini pizzas which really is leftover pita breads grilled with tomato and cheese topping. Mmmm it was unbelievable good and very much a comfort food, great for a rainy day like we're having.

Cauliflower and bean soup

2 cup cauliflower crown, cut into smaller pieces

1 cup vegetable stock

1/2 cup white beans

1/4 cup vegan sour cream

1/2 cup vegetable milk

salt & pepper to taste

fresh parsley to sprinkle on top

Bring stock to boil, reduce heat, add cauliflowers and simmer for about 5-10 minutes depending on size or until they are soft. Separate cauliflower from stock and place cauliflower in a food processor along with beans and sour cream. Process until a very nice creamy puree. Return to pot and add stock back along with milk. Blend well and

heat. Taste and add salt and pepper. Serve hot in a bowl and sprinkle parsley on top.

Mini pizzas

1 large pita bread, cut into 8 small triangles or 4 large

honey mustard

1 tomato, sliced thin and then cut into half

vegetable cheese ( I used daila cheese)

smoked paprika and oregano for dusting

Preheat oven to 400F

Spread each piece with mustard, place a tomato half on and sprinkle with cheese. Dust with smoked paprika and oregano. Place on a cookie sheet on a parchment paper. Place in oven for 5 minutes. Enjoy right away.

New Years Dinner

This is a very long post because I finally decided on the menu for New Years eve and wanted to add all recipes. It's been a long time since me and James been out to a party or restaurant for new years eve and I can't say I miss it. Last year we spend it in Bay Area with friends cooking a super meal but this year we're not traveling anywhere which is fine with me. I'm cooking the dinner for friends and it will be completely vegan with an exception of the wine which will be organic and sulfur free. Below is the menu and below that is the recipes. What are you eating on the last day of the year????

Menu:

Appetisers--Focaccia bread with a tomato and garlic dipping sauce

First course-- Warm beet salad with a citrus vinaigrette

Second course--Seitan medallions served with a red wine and cherry reduction and hasselback potatoes with a side of asparagus tips.

Dessert-- Rich and gooey chocolate cake served with a chocolate caramel mousse topped with a maple brittle

Tomato and Garlic dipping sauce (a.k.a tomate enojado=angry tomato)

1 can fire roasted crushed tomatoes

1 tbs ketchup

4 baked garlic cloves

1/4 cup green olives,

1/4 cup fresh basil leaves, diced

2 tsp chili powder

salt & pepper to taste

Blend garlic, basil and ketchup in a food processor or blender to a past, add remaining ingredients and process until a puree and serve with bread or chips to dip in!

Beet salad with citrus vinaigrette

4 red beets

2 golden beets

1 cup frisee salad

Dressing:

2 tbs olive oil

2 tbs orange juice

Sea salt

Fresh ground pepper

2 tbs chives

Place the beets with peel on a large pot and cover them with water and bring to a boil. Reduce heat and simmer for about 1 hour or until the beets feel soft when poking them with a fork. In the mean time combine all ingredients for the vinaigrette and set a aside. When beets are done drain water and fill up pot with ice cold water and begin peeling the beets under water. Skin should be pretty easy to rub off with your hands. Cut beets into smaller pieces and place on a plate on top the frisee salad. Pour dressing over and

serve immediately.

Red wine reduction

2 cups red wine (sulphur free and organic)

1/2 cup balsamic vinegar

1/2 cup dried cherries

2 tbs brown sugar

1 large garlic clove, minced

2 sprigs fresh thyme

1 tbs earth balance butter

salt and pepper to taste

Place everything except butter and and salt and pepper in a sauce pot and bring to a boil. Reduce heat to medium and simmer until a syrupy liquid remains. Remove from heat and add butter and salt.

Hasselback potatoes

4 large russet potatoes

2 tbs melted earth balance butter

salt and pepper to taste

2 tbs rice Parmesan cheese

1 tbs bread crumbs

Preheat the oven to 425 F

Peel potatoes and place them in cold water so they wont brown. Cut across the potatoes the short way about 1/8 inch apart. Make sure to cut almost all the way down but not all the way through. Place on a cookie sheet dressing with parchment paper. Brush each potato with the butter and sprinkle with salt & pepper and bake in

oven for about 30-40 minutes depending on size. Sprinkle remaining ingredients and bake for another 20 minutes or until they are golden brown

.

Seitan Medallions

3 1/2 cup Vital Gluten flour

2 cups water

2 tbs vegetarian Worcester sauce

1 tsp Bragg's Liquid Amino's or light soy sauce

2 tbs ketchup

2 tbs warm vegetable stock

Preheat oven to 350F

Blend all the wet ingredients except the stock, together and them blend it with the flour and work the dough into a firm ball. If you have access to a kitchen aid use it and save your arms. Roll the dough into a large roll and wrap it in foil and make kind of a little boat. Take a second foil and place underneath and pour the stock all over the dough. Wrap it up real well, it needs to be snug and airtight, it may require more foil. Place in oven for 1 hour. Let seitan rest and completely cool down. Cut 2 inch thick slice

s and use a cookie cutter to make round medallions from the slices. Melt some compound butter or canola oil (but then make sure to add salt and pepper to the seitan) in a frying pan on medium heat and fry medallions a few minutes on each side.

Maple brittle

1/4 cup maple syrup

1/4 cup sugar

1/4 plain mimic cream

Blend everything in a a sauce pot and bring to a boil. Reduce heat to medium and cook until brittle is done. This is how you check that; Take a dollop or mix and place in a cup with cold water. The brittle is done when it stiffens up in the water and becomes crunchy. Spread the mix very thin on a parchment paper and place in fridge to stiffen. Break of desired size pieces.

Carmel chocolate mousse

3 caramel candy bars, chopped( I used twilight bar by Go Max go food)

3/4 cup mimic cream, unsweetened

1 package soyatoo soy whip

Heat cream in a sauce pot until right before it starts to boil. Remove from heat and add candy bar pieces as stir until all pieces has melted. Place in fridge over night. Whip soytoo according to description, about 3 minutes so it's very fluffy. Fold in the chocolate mix and serve immediately because it melts very fast.

Compound butter

This is my new favorite way to add flavor to my cooking. Compound butter is butter blended with herbs such as thyme, parsley and garlic. You add a dollop of butter to a dish to add some nice and fun flavors. I make up larger quantities and make a roll which I place in the freezer and this way I always have some handy. I love using it for any vegetables or beans. Sometimes I just place a small amount on top of vegetables and sometimes I actually cook with it by melting in a frying whatever I am in it.

Compound butter

1 cup earth balance margarine

3 garlic cloves

1/4 cup chopped curly parsley

1/4 cup thyme

Place the herbs and garlic in a food processor and blend until it's a past. Add the butter and blend fast just so it's all blended. Place the butter on a cling wrap and make a roll out of it. Wrap up well and place in a fridge or freezer to become solid.

Strawberry ice cream with ginger chocolate ripple

James went to see Avatar tonight leaving me and Bella to our self. She ordered cheese pizza and strawberry ice cream to eat while we watched Cinderella. Off course I had to make the ice cream a little bit more interesting by adding a chocolate and ginger ripple to it. You have to add the chocolate just before the ice cream is done or it with mix in and me a strange chocolate/strawberry flavor instead. However, our ice cream was super and girls night in was a hit. I have no pictures today because I could not find my camera so I tired to take one with my IPhone but it came out terrible.

Chocolate and ginger ripple

1/4 cup sweetened Mimic cream

1/3 cup semi-sweet vegan chocolate chips

1 tsp ginger powder

Bring cream to a light boil on medium heat and remove from stove. Place chocolate chips and ginger in cream and stir constantly until chocolate is melted. When completely smooth, place in fridge to cool.

Strawberry ice cream

1 cup fresh strawberries, chopped

1 cup Sweetened Mimic cream

1 tsp vanilla extract

Place strawberries and vanilla in a food processor or blender and puree. Add Mimic and blend well. Place in a ice cream machine and when it's almost done, add chocolate ripple and continue until it's frozen solid.

Merry healthy Christmas everyone!!!

On the Christmas eve we have a vegetarian christmas dinner at our house and in a couple of hours the guest will arrive. Hope you all have a very Merry Christmas!!! This is what is on the menu: at our house tonight.

• Vegetarian ham (I bought it frozen in Sweden and brought it home and it's so good).
• Janson's Temptation
• Beet salad
• Saffron marinaded beans
• Kale salad
• Vegan neatballs
• Brussels sprouts
• Mustard
• Bread with beets
• Saffron Buns
• Truffels

Brussels sprouts

There are a very few things I don't like to eat and one being brussels sprouts but now that's over. I was determined to find a way to cook so that I would like eating them. When I was in Sweden I watch a cooking show with famous chef Jamie Oliver and he was cooking cabbage in away to make it more attractive for people. He cooked with a herb butter and balsamic vinegar. I liked the idea of salt and sweet together so I though about cooking brussels sprouts with herb butter base with some honey for sweetener. Well it was a hit and I'm now in love with this dish and it will be on our Christmas dinner table. Brussels sprouts like all cabbage vegetables contains food finger, vitamins and minerals and are believed to protect against colon cancer due to them containing sinigrin.

Honey herb butter Brussels sprouts

2 cups fresh brussels sprouts, lightly steamed and cut in half leastwise

2 tbs butter

1 garlic clove, grated

1 tbs parsley, chopped

1 tbs fresh thyme. chopped

1 tbs honey

In a frying pan, melt butter on medium heat and when sizzling add garlic, parsley and thyme and fry for a a few minutes. Add brussels sprouts and coat well and fry for another 3 minutes. Add honey and once again make sure all sprouts are coated and fry for another 2 minutes. Enjoy!!!

Clementine jam

This weekend has been all about cooking, baking and making goodies for Christmas and now I'm exhausted. We decided to make goodies to give away in a little gift box containing; clementine jam, oat crackers, mustard and two kinds of truffles. I will try to add all the recipes for the goodies before Christmas. One of the truffles (ginger) I added earlier this week and the mustard as well but here is the clementine jam which is so good on toast or the oat crackers I made last night.

Clementine jam

6 cups clementine sections

1 1/2 cup sugar

1 cup water

1 tbs ginger powder or 1/2 tbs grated ginger

1 tsp vanilla extract

1/4 cup fresh lemon juice

Place everything except the lemon juice in a pot and bring to a boil. reduce heat and let simmer for about 20 minutes. Remove all clementine sections (save liquids in pot) and place in a blender or food processor and blend until only small pieces remains. Return to pot and bring to a boil and boil for about 20-30 minutes, stirring often. To check if the jam is done, place a dollop of jam on a plate and place in fridge for 5 minutes. When you can make a track in middle of the jam and it stays a track the jam is done. Pour jam still warm into clean jars which has been dipped into boiling water. Let the jam cool down before screwing a top on a place in fridge.

Tuffles with ginger

Me and Bella made truffles last night which we're giving away as Christmas presents and boy were they good. I added crystallized ginger to them which made they have a little crispy and sweet surprise among the creamy ganache. They are very easy to make and take very little time. I rolled mine in cocoa powder but use you imagination and roll them in other things e.g.sugar, sesame seeds or sprinkles. These are a great Christmas gift. People will love these homemade sweet treat and you will love how inexpensive it will be. All you need is a fun box to place them in.

Ginger truffles

1/2 cup un-sweeten mimic cream

1 tsp vanilla extract

200g vegan dark chocolate

1 tbs earth balance or any other vegetable based margarine

1/4 cup crystallized ginger, chopped

Cocoa powder to roll the truffles in

Heat cream and vanilla extract just to right before its boil and remove from heat. Add chocolate and stir until it's all melted. add butter and ginger and blend well. Place mix in fridge for a couple of hours until it harden to the point you can work the mix to small balls. Roll balls in cocoa powder and place keep in fridge until ready to serve.

Homemade mustard

I'm finally back and cooking in my own Sunny Yoga kitchen and I'm jumping right into cooking for the holiday. In my family the mustard has a V.I.P seat at the dinner table so this year I want to surprise them and make my own mustards. I actually planning on making a couple different kind so today was my first one made with both yellow and brown mustard seeds and a hint of muscovado sugar to make the mustard slightly sweet and spicy. This sugar is minimal refined so it actually still contains some of the dietary essential vitamins and minerals the sugar cane plant has.

Sweet and spicy mustard (one small jar)

20g brown mustard seeds

20g yellow mustard seeds

1/2 tsp black pepper

3/4 cup water

3 tbs muscovado sugar

1 tsp salt

1 tbs apple cider vinegar

1/4 cup canola oil

Place mustard seeds, pepper and water in pot a bring to a boil and simmer for about 10 minutes or until the seeds and soft. Place the seeds and water as well as the salt, sugar and vinegar mix in a food processor and blend until all seeds are broken up and it's creamy mix. Add more water if needed. Add oil and only process for a few seconds until the oil is mixed in. Place in a glass jar and in the fridge and let sit for a few days to develop it's flavors.

Eating healthy and organic on a budget

We've been eating organic and vegetarian for years but when I was diagnosed with an auto immune disease called Hashimoto my doctor told me eating organic and no animal fats would help manage the disease. When I tell people we eat like this a lot of them respond they can't afford it. The fact is animal products are very expensive so if you live with a meat eater it's hard to find that balance off affording organic groceries and even if your whole family are vegetarians/vegans it still can be hard to find a balance. I completely understand eating organic and green can be hard to afford. In a earlier post i wrote about how I cooked for my friend Molly and her family, creating a couple of extra dinners to put in the freezer. I created them form mostly organic food and they are all vegan. I made five meals for 3 people and added two bags with 14 pumpkin seed rolls to be eaten with the meals or other times. it came down to 15 portions of food and 14 rolls for $ 1.01/sek 7:20 per portion. I could have reduced the cost if used dried beans instead of canned but I didn't have the time. I used mostly rot vegetables and kale greens since I was in Sweden and they were in season.

Tips on how to save on food:

• Use dried beans and lentils--Better for the environment and cost less and taste better
• Cook up a large amount of different kind beans and freeze in smaller containers--This way you always have easy accessible beans available at home at all times
• Plan the weekly menu in advance--Reduces the risk of running out of ideas and settling for something fast and more expensive.
• Buy bulk
• Eat vegetable that are in season--It will taste better, be better quality since they have not travelled across the world and it's better for the environment
• Make you own tofu and seitan--cheaper and taste better

Swedish breakfast

When we used to lived here I had early morning yoga classes and nothing was better than after an hour and half hard yoga class and an dark and cold morning to go for a nice breakfast at the next door cafe. I decided to give it a try this early and cold morning to see if it still was good and it was. Breakfasts in Sweden are a little bit different and I think what I ate this morning is pretty typical what a swede would eat. I had plain yoghurt with toasted nuts and honey, a cheese and veggie sandwich, soy latte and a glass of orange juice, mmmm.

The viking breakfast to help you stay warm in the cold

The sandwich was so pretty with all those colors but made it hard to eat

Chick pea patties and mustard vegetables

My beautiful friend Molly is pregnant and due in three weeks. This her second baby so life will be pretty hectic when this little one will join the Stein family. I wish I could be here helping the family the same wonderful way our friends did by making dinners for us for the first week home. This is not possible but I did the next best thing, I cooked and froze a couple of healthy but good dinners for them. I made a lentil and rot vegetable soup, bean and pasta stew and chick pea patties with mustard vegetables.

Chick pea patties

1 small yellow onion, peeled and diced

2 tbs canola oil

1 can chick peas, drained and rinsed

1/2 bouillon cube, crumbled

1/3 cup corn starch

pepper to taste

Heat 1/2 tbs oil in a frying pan and fry onions on medium heat for 3 minutes. Place onion, chick peas, bouillon, corn starch and pepper and use either a hand held mixer, blender or food processor to mix it all to a dough. make smaller patties. heat remaining oil on medium heat in a frying pan and fry patties few minutes on each side.

Mustard vegetables

2 tbs olive oil

2 large potatoes, peeled and sliced thin

3 large carrots, peeled and sliced into coins

sea salt to taste

pepper to taste

2 cup swiss chard, chopped

2 tbs sweet mustard

Preheat oven for F400

Place potatoes, carrots and oil in a pyrex pan and blend well so each vegetables is coated by the oil. Sprinkle salt and pepper on a place in oven for about 15 minutes or until vegetables are cooked. remove from oven and add swiss chard and mustard and blend well.

Lunch at Hermans

Today I finally got to have lunch at my favorite vegetarian restaurant Hermans. I could have gone earlier this week but I had a lunch date today with Jess's mom Bibbi who was really looking forward going as well since last time she went was with me. It's a buffet style and you have three different price menu to choose from. Menu 1: The buffet and a soda, menu 2: Buffet, soda and coffee and menu 3: buffet, soda, a latte and dessert. We choose menu 3 because my thinking is that if you only go once or twice a year you might as well go all out and besides their desserts are amazing. The food was good as always and I had a lasagna, red cabbage salad, a mustard dressing clad kale salad and a couple of other yummy things. For dessert I had a raspberry pie with vanilla custard. It was lunch but at dinner I was still full and didn't need dinner. Below are pictures for the lunch.

The desserts are amazing and most of them vegan

The food is not the only spectacular thing about this place, the view of Old Town is worth a visit as well

My plate of wholesome and really good food

Sunny yoga kitchen in a darker yoga kitchen

It's always fun visiting other countries and exploring other foods items to see what works and doesn't and what taste good and not. But one thing is for sure, wherever I go I still enjoy cooking. So here you get a look at what my temporary sunny yoga kitchen looks like in my vacation rental in a much darker Stockholm. It's a very nice apartment in central city and the kitchen is nice a cleans and easy to cook in. I've tried some fun things and so far my favorite has been quinoa muesli. Not much cooking involved there I know but I love eating it with my yogurt in the morning. Today I'm going to one of my favorite vegetarian restaurants Herman's with my friend Jess's mom Bibbi. I've been looking forward to this all week. I will make sure to bring the camera and give you and update soon.

Swedish sunny yoga kitchen is perfect for one

I wish they sold this at Ikea in San Diego

Rustic chanterelle soup

I could not believe it when I found swedish chanterelles in the grocery store so I had to buy them and because they are inexpensive here I felt I could eat them as just a great dinner soup tonight. I made a very simple soup to keep the rustic flavors of the mushrooms pure. I used cream and baby swiss chard with salt and pepper as spices. I was heavenly and perfect for a cold and rainy evening like it is here in Sweden today.

Rustic chanterelle soup

1 tsp canola oil

1/2 cup chanterelles, cleaned and torn into smaller pieces

1/2 cup baby swiss chard (or regular), chopped

1/2 cup water

1/4 cup almond milk

1/4 cup Mimic cream (or any other cream)

salt & pepper to taste

Heat oil in a pot on medium heat and fry the chanterelles for 2 minutes. Add remaining ingredients and simmer for 5 minutes.

Taco pie

This was my goodby dinner before I left for Sweden for a week. It's the first time without Bella and I'm nervous, not for her but for me. However Bella promised me she'll talk to me everyday on the phone as well as offered me her favorite stuffed animal, Cha-Cha for companion. The pie is mexican taco pie made with kidney beans and quorn my favorite savory pie. Serve it with guacemole on top, mmmmm.

Taco Pie

Pie crust

Filling:

1 tbs olive oil

1/2 large yellow onion, diced

1 large garlic clove, grated

1 bag quorn

1 can kidney beans, rinsed

1 crushed tomatoes

1/4 tsp chipotle pepper paste

1/4 ketchup

3 tbs vegan sour cream

1 tsp chili pepper powder

salt to taste

1 tomato, sliced

Heat oil in a wok and fry onion and garlic on medium heat for about 3 minutes. Add quorn and beans and blend well but carefully not to break the beans. Add remaining ingredients except the sour cream and blend and bring to a simmer for 5 minutes. Add sour cream and remove from heat. Pour into baked pie crust and sprinkle cheese on top and arrange sliced tomatoes around and cook in 400F oven for about 10 minutes or until cheese is melted.

Panna cotta

I finally worked up the courage to make vegan panna cotta. I looked around the web for recipes but all used coconut milk and since I'm not a biggest fan of that I really wanted to try making it from some sort of vegetable cream. At whole foods I found mimic cream which I have used before for making ice cream. I made two kinds of panna cotta; chocolate and maple and the vote was chocolate was best but then again the jury was chocolate lovers.

Chocolate panna cotta

1 cup unsweetened Mimic cream

2 tsp Agar-agar powder

1/3 cup sugar

1/4 cup vegan semi-sweet chocolate chips

1/2 vanilla bean

Place cream and agar in a pot and let sit for about 5 minutes until agar is soft. Bring cream to a simmer and stir often for about 7 minutes. Split vanilla bean in half and scrape out seeds and place both in the pot. Add sugar and chocolate chips to cream and stir until everything is dissolved. Pour into ramekins and place in fridge for 2 hours. Serve panna cotta in the ramekins or remove them by carefully running a knife along the inside and place panna cotta on a plate. Decorate with some fruits or chopped nuts.

Maple panna cotta

1 cup mimic cream

2 tsp agar-agar powder

1/3 cup sugar

1/4 cup maple syrup

1/2 vanilla bean

Follow the instructions above.

Black bean and purple cabbage salad

This was my lunch yesterday and it tasted better than it sounds and was so colorful. cabbage is loaded with vitamin C and it's raw state like I prepared it here it contains good amount of iron and calcium. It's a great food to help battle all viruses and bacterias we're exposed to everyday.

Black beans and cabbage salad

1/2 cup purple cabbage, washed and diced

1 tsp flax seed oil

1 tbs apple cider vinegar

2 cloves, grounded up

salt and pepper to taste

1/2 cup black beans, cooked or canned

1/4 avocado, diced

1/2 cup arugula

Massage the cabbage with little bit of salt so it gets juice and wilts little. Blend the cabbage with the flax seed oil, vinegar, spices and beans and let it sit in the fridge over nigh is best or at least two hours. Place the cabbage/bean mix on a bed of arugula and avocado.

Menu

This is the dinner menu for this week. I will be making extra for Bella and James because I'm leaving for one week for Sweden on Sunday so they will be eating leftovers from the freezer.

Monday: Qourn with creamy dijon sauce, broccoli and whole wheat pasta

Tuesday: Barley bake

Wednesday: Quinoa stir fry

Thursday:Quinoa pasta with a mushroom sauce and white beans

Friday: Homemade pizza

Saturday: Tamari marinated beans and bakes sweet potatoes with goat cheese

Maple cookies

Me and Bella have a "new" thing we enjoy doing together; baking cookies. The rule is easy, the cookies have to be easy and fast to bake since her attention span is about 10 minutes so these are my 10 minutes maple cookies we made today. They are to die for and I keep popping one in my mouth every time to go into the kitchen which is bad because we're suppose to save them for when Bella wakes up for a nap and we're having the cookies as a snack while watching Babe. I just wish they would stop calling my name;-)

Maple cookies

100g earth balance margarine, room temperature (or any kinds of margarine)

1/3 cup + 2 Tbs sugar

1 Tbs maple syrup

1 vanilla bean, seeds scraped out

1 Tbs baking powder

1 cup all-purpose flour

Pumpkin seeds to sprinkle the cookies with.

Preheat oven for 350F

Blend margarine and sugar and whip it fluffy. If you have a kitchen aid, food processor or electrical whip I recommend using that. Add maple syrup, vanilla bean seeds, baking powder and blend well. Add flour blend until it's crumble dough. Use a rolling pin to roll our dough to 1/8 inch thick and cut stripes which are 2 "" x 0.75"" and place on parchment paper on cookie sheet. Sprinkle each cookie with pumpkin seeds. Bake for about 10 minutes.

Take what you have soup

We arrived last last night and we didn't go to sleep until 1:30 am. We woke up to find that I and Bella both had pink eye so next on the agenda was a visit to the doctor. We had planned to go grocery shopping since we had absolutely nothing to eat at home. However, Bella totally refused to go so I had to made dinner from what ever I could find at home which off course was nothing. I did find a couple of onions, garlic and in the green house there were some tomatoes ripe and ready as well as parsley, kale and one zucchini. Dinner ended up being a very good vegetable and lentil soup which we ate with grilled sandwiches made with my baked spelt sour dough bread spread with mustard and rice cheese. I love cooking from nothing!!!

Lentil vegetable soup

1 Tbs olive oil

1/2 yellow onion, chopped

1 garlic clove, grated

1 cup tomatoes, chopped

1 cup water

2 tsp salt

1 tsp chili powder

1/2 cup red lentils, rinsed

2 Tbs ketchup

1/2 cup almond milk

1/2 cup zucchini, chopped

1/2 cup kale, chopped

2 Tbs parsley

Heat olive oil on medium heat on a pot and fry onion and garlic for 1 minute. Add tomatoes, salt and chili pepper and fry for another 3 minutes. Add water and lentils and bring to a boil, reduce heat and simmer for 15 minutes. Place tomato base in a food processor or blender and process until smooth. Return to pot and add remaining ingredients. Simmer soup for about 10 minutes or until zucchini is soft.

Happy Thanks Giving!!!

This is our last day here and we're so thankful for spending this family time in such beautiful place. Our Thanks Giving meal will be at a local restaurant and I hope a vegetarian one. I can't wait to be back into my Sunny Yoga Kitchen again and whip up some fun meals again.

Quorn cutlets in a creamy sauce while Sunny yoga kitchen is on vacation

We're still in Hawaii where I have very limited access to the internet so that's why I've not been blogging in a week. However here is one blog I did before we left but I never got around to post it and tomorrow we're flying home so I will get back into the blogging world until then. This sauce was a fast throw together and all I can say is Oh my God is was so good. I love when simple things ends up really good. I was a perfect ending to a day before we're beginning our much needed vacation.

Quorn cutlets with Dijon and leeks sauce

1 Tbs olive oil

1/2 cup leeks

2 Tbs all-purpose flour

1 1/2 cup almond milk (or plain oat milk)

1 Tbs french mustard

1 Tbs soy sauce

Fresh ground black pepper to taste

4 quorn cutlets

Preheat oven to 450F

Heat the oil in a pot on medium heat and fry leeks for one minute. Sprinkle flour over and blend. Add the milk and whisk to dissolve any lumps. Add mustard, soy sauce and black pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Arrange cutlets in a Pyrex and pour sauce over them. Place in middle of oven for about 20 minutes. Top should be slightly brown.

Multi- bean salad

We're getting ready for Hawaii and I'm determined to not buy any groceries until we leave and try to eat what is already at home in order to empty the fridge and freezer. It's not that easy but preparing the weeks menu in advanced helped but sometimes you will still have to make changes and today was one of those days. I have a lot different kind beans left so I decided to make a multi-bean salad and ate that with home baked bread, spinach, sprouts, carrots and tomatoes. Phew!!! Do I have to say it was very colorful, a perfect fall meal. Unfortunately my camera is broken so no picture today. The good news is my new camera is arriving today.

Warm multi-bean salad

1/2 cup Purple beans, steamed

1/2 cup Garbanzo beans, cooked or canned

1/2 cup Green beans steamed

1 Tbs Honey

1 Tbs tsp Earth's Balance margarine

1 Tbs Parsley, chopped very fine

Salt and pepper to taste

Melt the margarine in a frying pan on medium heat. Fry the beans for a few minutes. Make sure they don't get brown. Add the honey, salt and pepper and blend well. Sprinkle the parsley over the beans and serve right away.

This weeks menu

I love it when I'm already with the menu on early Sunday. However this week will be short since we're flying to Hawaii on early Thursday morning. We'll be gone for a week but I will try to blog from the island about cooking and eating hawaiian food. Yummy!!!!! For kicks I added what we ate on Sunday too. I wish you all a great and healthy week!!!!

Sunday:

Lunch--Quorn turkey burgers, avocado, salad made with arugula, carrots, beets and sprouts

Dinner--Bean and tomato soup served with avocado sandwiches

Monday:

Lunch --Quinoa salad with vinagrett dressing, avocado, tomatoes, arugula and grape fruit

Dinner--Indian Lentil stew, served with sprouted brown rice and chapati

Tuesday:

Lunch--Fava bean hummus sandwich served with spinach salad, tomatoes and carrots

Dinner--Quinoa pasta with chanterelle sauce

Wednesday:

Lunch--Barley and mushroom soup

Dinner--tortilla wraps with beans salad, rice and vegetables

James's ginger lemonade

We had family from the east coast come and visit us so James made up some refreshing lemonade to treat them since it was a nice and warm day here in San Diego.

Ginger lemonade

4 cups water

3/4 cup maple syrup

1 1/2 cup fresh squeezed lemon juice.

1 tsp ginger powder

In a large pitcher, blend water, ginger powder and maple syrup and stir until syrup and ginger has completely dissolved. Add lemon juice and stir again. Place in fridge for an hour before serving. If you feel it's too tart then just add more sweetener.

Lunch for mommy & toddler day

Daycare is closed today for Veteran's day and me and Bella celebrating all the brave men and women by eating a nice savory broccoli and bean pie. It's vegan, healthy and yummy. I made the pie shell with spelt flour to make it more hearty as well as more nutritional. Spelt contains more protein than wheat but is easier to digest than wheat. It contains large amounts of vitamin B-complex. I now use for everything I cook or bake.

Broccoli and black bean pie

Pie crust:

100g Earth balance margarine, room temperature

1 1/4 cup white spelt flour

3 Tbs ice cold water

Preheat oven to 400F

Place flour in a food processor or kitchen aid and add margarine in pieces and then water and blend well until it's a crumbly dough. Press the dough evenly into a pie mold. Poke the pie crust with a fork a couple of time all over. Place in middle of oven for 20 minutes. Remove from oven.

Filling:

1 Tbs olive oil

1/2 yellow onion, chopped fine

1 garlic clove

1 cup black beans

1 tsp chili pepper

1 tsp smoked paprika

salt to taste

3 Tbs white spelt flour

1 cup almond milk

1 cup broccoli crown, steamed

1 cup cherry tomatoes, cut in half

1 cup non-dairy white cheese ( I used daiya cheese)

On a pot, heat the oil and fry the onion and garlic on medium heat. Add beans and spices, stir. Sprinkle flour over bean mix and blend well. Add almond milk and blend well and bring to a boil, stirring once in a while. Pour the bean mix into the baked pie crust. Place broccoli and tomatoes evenly over the pie. Place in oven 400F and bake for 15 minutes. Bring out of oven and sprinkle cheese all over. Bake for another 5-7 minutes or until cheese is melted. Enjoy with a nice and crisp salad.

Vanilla dream cookies

These are Bella's and mine Swedish Father's Day gift to James. They are incredibly delicate and melt in your mouth kind of cookies. They are also easy to make so even a toddler can help mommy do it.

Vanilla dream cookies, about 30 cookies

1/2 cup sugar

1/2 white spelt flour

1 vanilla bean, scraped

1 1/2 tsp baking soda

50g earth balance margarine, room temperature

1/2 cup canola oil

Preheat oven for 300F

Mix all the dry ingredients and then add the margarine in pieces. Mix well and then add the oil and mix until you have a crumbly dough. Use your fingers to cream small round balls. You kind of have to roll and press together at the same time. place cookies on parchment paper clad cookie sheet. Place in middle of oven for about 20. The cookies will remain pale.

Tikka masala

It was Father's Day in Sweden on Sunday and I like to celebrate it then as well as in June. This is what my husband asked for father day's dinner, Seitan tikka masala. This is the first time I made this dish and I think you can probably use whatever protein you have a round; great white beans, quorn or tofu. Enjoy this dish with rice and

naan bread.

Seitan Tikka Masala, serving 4

Marinade:

1 package seitan chicken style

1 cup plain soy yogurt

1/2 cup cilantro leaves, chopped

2 Tbs grated ginger

3 Tbs grated garlic

1/2 tsp Sambal Oelek

2 Tbs lemon juice

1 tsp turmeric

2 tsp canola oil

Blend everything, except the seitan, oil and yogurt, in a blender to a paste. Blend paste and yogurt well and place seitan pieces yogurt marinate in fridge for at least one hour. Drain seitan from marinate and fry in a frying pan on medium heat until browned. Set aside.

Sauce:

1 Tbs olive oil

1 yellow onion, chopped fine

2 garlic cloves

I large tomato, chopped

5 cardamon pods

1/2 tsp Sambal Oelek

1 Tbs agave nectar

3/4 cup vegan cream such as Mimic cream or use 1/2 cup vegan sour cream mixed with 1/4 cup milk.

3 Tbs blanched almonds, grounded into a paste

2 tsp chili pepper

1 tsp smoked paprika

salt to taste

First grind the almonds in a food processor to paste, if dry add little bit of the cream. Set aside. Heat oil in a large pan on medium heat and fry onion and garlic until glossy, not brown. Add tomatoes and remaining ingredients and blend well. Simmer, but do not boil. Place 2/3 of the sauce in a blender and process until completely creamy and smooth. Return sauce to pot and blend with remaining sauce. Add seitan pieces and enjoy hot.

Weekly menu

Per popular demand here is our menu for this week. I have to plan it out in advance because between me and James we run a tight schedule on who is home mornings, lunch and dinner with Bella and who is is working or taking a yoga class. I'm also the only one who cooks so planning each day saves me some time and stress for James. This week is different because daycare is closed on Wednesday so I'm home with Bella until 3pm and then James will take over. So lunch that day is Bella's favorite and I get a feeling we might not eat it at home. For breakfast we usually eat oatmeal with almond milk and always a fruit or a green smoothie.

Monday;

Lunch--Hummus sandwich and kale salad (yup same as the sampling)

Dinner--Quinoa pasta, tossed with vegetables, olive oil and garlic

Tuesday:

Lunch--Pasta salad

Dinner--Quorn meatless balls served with baked sweet potatoes and broccoli

Wednesday:

Lunch--Veggie burgers, bun, avocado and raw cut vegetables with a vegan ranch dressing for dipping

Dinner--Indian stew with spinach and chick peas served with rice and broccoli

Thursday:

Lunch--Rot vegetable with seitan sausage served with sauerkraut's

Dinner--Carrot and ginger soup served with bread with hummus

Friday:

Lunch--Quinoa pasta with artichoke pesto and a green salad

Dinner--Potatoes Au gratin with lentils

Fave bean hummus and whole wheat beet bread

This is the hummus and bread I made for yesterday. I had some left over at the house so we ate it for lunch today. The bread is so colorful due to the beets I added and the flavor is slightly sweet, a perfect combination of sweet and salty with the hummus on top. Fava beans are great because they are big and "meaty" but they don't need soaking. They only takes about 45 minutes to cook but you have to be careful not to cook them to hard and the beans breaking into mush. This was not an issue for me since I was going to make hummus out of them anyway.

Fave bean hummus

1 cup dried fava beans, cooked

1 Tbs olive oil

1 large garlic clove, baked (place in a 350F hot oven and bake for 10 minute)

1 Tbs lemon juice

1/4 cup fresh parsley, chopped well

1 tsp coriander powder

salt to taste

Place beans, olive oil, garlic and lemon juice in food processor and process until creamy. Remove and place in a Tupperware and add parley and spices.

Whole wheat beet bread

1/4 muesli

1 cup whole wheat flour

4 1/2 cup white all-purpose flour

I bag active yeast

1/2 cup grated beets

2 cups water

2 tsp salt

1 Tbs olive oil

Blend flour, muesli, salt and yeast in a large bowl. Add beets. Heat water until you can barley touch it, add oil and then this to the flour mix. Blend really well and work the dough. Place dough on a table sprinkles with flour. Work the dough and either make a large loaf or divide it into 4 and roll into smaller loafs. Place loafs on a oiled cookie sheet and let rest under a towel for ca 20-30 minutes. While dough is resting, preheat oven for F450. Brush loafs with cold water and place in middle of oven. Bake for ca 15-20 minutes. Check if they are done by sticking a toothpick into loaf and if it comes out clean it's done.

Rich vegan chocolate cake

This is the cake I brought to sample for my food for immunity talk I did today. It's rich and wonderful and goes best with vanilla ice cream or whipped cream. Now you might wonder how a chocolate cake can help boost your immunity? The cake is mostly made out dark chocolate and cocoa is rich in flavonoids which is a plant compounds rich in powerful antioxidants. Cocoa also helps keep high blood pressure down, your blood flowing and heart healthy. So now you can eat your dark chocolate with good conscious.

Gooey chocolate cake to help you fight the flu, why not?

Besides the cake, I also served home baked bread with fava bean hummus, ginger lemonade and a kale salad

Vegan chocolate cake

250g dark chocolate, broken into pieces

150g vegan butter

no-egg equal 4 eggs

4 Tbs brown sugar

1 cup all-purpose flour

Preheat oven to 350F

Blend egg beater and sugar and whip it fluffy with an electrical whipper. Melt the butter and pour over chocolate and stir until completely melted. Blend chocolate mix with egg beater and sugar mix and blend well. Add flour and blend well. Pour into a pie mold and place in middle of oven for about 30 minutes. Center will be slightly gooey. Let the cake cool completely before cutting it with a sharp knife dipped in water between slicing.

Low calorie dessert

I'm working hard getting ready for a short talk I'm giving tomorrow about food for immunity. I'm making a couple of things to bring for sampling; beet baguette with fava bean hummus, a dark chocolate cake, barley water lemonade with ginger and kale salad with pickled onion. This and I'm also making dinner for my own family, preparing my speech as well as a hand out, went to a yoga class, going to a doctors appointment and saw a friend who 6 weeks ago had twins. Phew!!!!!

I'm stressed and actually did not eat breakfast until 10:45 am this morning. So lunch ended up being a fast one containing a salad a seitan hot dog and bun. Now I've a few minutes before I have to take off again and made a very simple and low fat dessert but oh so good. Sliced bananas with a warm chocolate sauce always taste good and if you have ice cream or don't count the calories, it taste very good on ice cream as well.

Chocolate sauce

1/4 cup melted coconut butter

1/4 cup cocoa powder

1/2 tsp vanilla extract

1 Tbs agave nectar or maple syrup

Blend everything together to a silky smooth sauce and pour over ice cream or fruit.

Comfort food to battle the flu

I'm starting to feel better and one sign of that is I felt inspire to make something I never cooked before. I made tomato soup and oregano bread for lunch. It was comfort food and I did feel better right away. It worked wonders on my stuffy nose. The only thing I would change/add is If I had fresh parsley I would have sprinkled that on the soup to add color as well as some iron. Tomato soup is the perfect food for a sick person since tomatoes are well known for their high vitamin C contents but also contain good amount of vitamin A, B as well as chromium, folate and fiber. Although it's true that cooking a tomato enhances some of it's nutritional value, keep eating it raw as well because is still very good.

Tomato soup

2/3 cup tomato, chopped

1/3 cup yellow onion, chopped

1 cup vegetable stock

1/4 cup tomato ketchup

1 Tbs apple cinder vinegar

1 tsp chili powder

1 tsp paprika

salt to taste

1/4 cup vegan sour cream

Place tomato, onion and stock in a pot and bring to a boil on high heat. Lower to low and simmer for 5 minutes. Mix soup with remaining ingredients in a blender until completely smooth. Return to port and heat without boiling.

Fast oregano bread

dry:

1/2 cup white all-purpose flour

1/2 cup whole wheat flour

2 Tbs psyllium husk

2 tsp baking powder

1 tsp salt

1 tsp dried oregano

wet:

1/2 cup zucchini, grated fine

1/4 cup vegan sour cream

preheat oven for 450F

Blend together the dry ingredients and then the wet ones. Blend wet and dry together and use either a fork or your fingers to work it into a dough. Divide dough into two pieces and roll to to two rolls, flatten slightly. Place on parchment paper on a cookie sheet and bake for about 10 minutes or until a tooth pick inserted comes out clean.

Flu and delayed Halloween feast

I've been sick since Sunday with the flu and therefore have not cooked very much. Actually yesterday all I was in the mood for was toast and fruit. I focus on eating citrus fruits and strawberries which are rich in vitamin C to boost my immune system. I also eat green smoothies with strawberries, banana, hemp milk and collard greens. I only had the flu once before and it was when I was pregnant with Bella. I think working as a yoga teacher does expose me me more even if yogis usually are healthier in general.

Anyway here is the recipe for our Halloween dinner. I wanted to use some of our pumpkins for the dinner so I made pumpkin gnocchi with a mushroom cream sauce. The balance of sweet and salty was very nice. I ran out of pumpkin so I substituted with sweet potatoes but I believe using all pumpkin is the best. Pumpkin is loaded with the important antioxidant, beta-carotene which protect against cancer and heart diseases and helps boost your immune system. Any leftover gnocchi can be frozen and use later.

Pumpkin gnocchi with mushroom sauce

Gnocchi:

2 cup pumpkin puree

1 1/2 white flour

salt to taste

Nutmeg to taste

Blend everything together and work it to a dough. Let it rest for about 5 minutes. Divide dough into 4 pieces and roll each into a thin roll. Cut roll to make gnocchi to the size of your liking. repeat. Make a little indent in each gnocchi with the back of a fork. Bring a large pot with water to a boil and reduce heat to make the water simmer. Place a few gnocchi at the time in the water and when they rise to the surface they are don which takes about 1-3 minutes. Remove and repeat until all gnocchis are done.

sauce:

1 cup mushrooms, cut into smaller pierces I spend the money and used chanterelle's)

1 yellow onion, peeled and chopped fine

1 Tbs almond butter

1 cup vegan sour cream

1/2 cup almond milk

I Tbs Bragg's Liquid amino's or use soy sauce

salt & pepper to taste

Heat half of the oil in a pot on medium heat and fry mushrooms for 3 minutes. Remove from pot and add the remaining oil and fry onion until glossy. Add remaining ingredients and blend well until a nice creamy sauce and add mushrooms and let it heat up but not boil.

Paella

I love spanish food and have not had Paella in a very long time but I decided it could not be that hard to make vegan and healthy at the same time. The result is barley paella. I used a wok to cook it in but it should be cooked in a paella pan to get the crispy bottom that special about paella. I will post the picture later today.

Paella serving 4

1 yellow onion chopped

3 garlic cloves, grated

1 Tbs olive oil

1,5 cup barley

3,5 cup mild stock

2 tsp saffron

2 cup green beans

1 cup cooked artichokes hearts

1/2 cup black pitted olives

Salt and pepper to taste

Heat oil in wok on medium heat and fry onion and garlic until glossy. Add barley, stock and saffron and bring to a boil. Reduce heat to low and simmer for 50 minutes. Add green beans and cook for another 5 minutes. Add artichokes, olives and spices and let it all get warm.

Easy and fast chocolate treats

I had a server craving for chocolate today and made these. They are so easy to make and therefore perfect for the kids to help out. I used vegan chocolate and kamut puffs cereal so they are healthy as well if you want to justify. If you like don't like feeding the kids chocolate because of caffeine then you can use carob chips instead. Kamut contain more protein than regular wheat as well as a slight higher ratio of vitamin E, magnesium and zinc.

Chocolate-kamut treats

25g vegan margarine

1 1/2 tbs agave nectar

100g vegan chocolate chips

1 1/2 cup kamut puffs cereal

Melt margarine with syrup in a pot on medium heat, remove from heat. Add chocolate and blend until it's melted and smooth. Add cereal and blend so they all are completely coated. Spread on a parchment paper and let it cool flat in fridge. When completely cool, break into smaller pieces and enjoy.

The best homemade seitan

I get a lot of request for homemade seitan recipes and my answer is always the same that I yet not found a good one. I do usually buy my seitan from Whole Foods but it's quit pricey. But now I found a great recipe which makes great seitan. The irony is that is by far the most easy one I tired to make. I made it like a large steak and then sliced it, marinated and fried the slices. For you who don't know what seitan is it's a gluten protein that is vegan and high protein. It can be used instead of chicken.

Seitan steak

1 1/4 cup vital gluten flour

1 Tbs olive oil

1 Tbs tamari or soy sauce

1 Tbs kethcup

3/4 cup water

1 tsp chili pepper

1 tsp salt

1/2 bouillon cube

1 cup hot water

Preheat oven for F350

Mix the dry ingredients together. Blend oil, soy sauce, ketchup and 3/4 water together and add to the dry ingredients and mix very well until you have a firm dough. Let it rest for 10 minutes. Blend water and bouillon in a Pyrex mold and place dough into it. Pour some of the liquid over the dough and place in oven for 40 minutes, pouring the liquid over every 10 minutes. Remove from oven and wrap steak into a foil and place it back into the oven for another 20 minutes. remove from oven and let it rest for about 10 minutes before carving it.

Baked beets

Beets are in season and is a perfect addition to any meal in my opinion. Beets usually are cheap and filling and I actually like to eat them baked with some vegan cheese or simply some oil and spices along side a nice greens like arugula and grated carrots. We ate them with a vegan feta cheese cream and BBQ quorn.

Baked beets

4 large cooked and peeled beets

1 soy "feta" cheese, crumbled

1/2 cup soy sour cream

1 cup arugula, torn pieces

salt and pepper to taste

Preheat oven for F400

Place sliced beets in a pyrex mold. Mix sour cream, cheese, salt and pepper together. Place over beets evenly. Place in oven for about 10-15 minutes. Remove from oven and sprinkle the arugula over.

Cauliflower & potato soup

I have not been very inspired to cook lately which explains the lack of post. But today I saw an episode of Top Chef and once again got inspired so here is what followed; a potato soup with cauliflower and chick peas. It's a perfect fall soup even if we once again have warm weather. I added some chili roasted vegetables as a topping to the soup to make it more hearty and colorful.

Cauliflower and potato soup

1 large russet potato, peeled and chopped

1 cup cauliflower, chopped

1/2 yellow onion, chopped

1 garlic clove, grated

2 cup vegetables stock

2 Tbs soy sour cream

1 Tbs earth balance margarine (or anything else vegan)

1 cup chick peas, cooked or canned

1 tsp Cumin

salt to taste

1/4 cup grated vegan cheddar cheese

Place potatoes, stock, onion, garlic and cauliflower in a medium pot and bring to a boil on high heat under lid. Reduce heat to low and let simmer for about 10 minutes or until potatoes and cauliflower is soft. Remove from heat and place in a blender with sour cream, margarine, cumin and process until smooth. Place soup in pot again and add salt, chick peas and cheese. Let heat but not boil. Eat like it is or top with vegetables.

Roasted vegetables toppings:

1 medium carrot, peeled and cut into very thin coins

1/2 green onions, cut

1 cup sugar snap peas, cut

1 cup asparagus tips

1 Tbs olive oil

1 tsp chili powder

salt to taste

Pre-heat oven for F400

Place everything in a oven mold and blend well. Cook for about 7-10 minutes, flipping them once.

Birthday curry for my hubby

My husband turned 40 this week and asked for a nice dinner with me, Bella and Jess. He wanted "un-chicken" curry for dinner and chocolate cake for dessert. Lucky me our personal pastry chef Jess took on the chocolate cake so I could concentrate on the curry. We ate our curry with broccoli and sprouted brown rice.

Curry, serving 4

1 bag of quorn chicken pieces

1 Tbs canola oil

1 yellow onion, chopped

2 garlic cloves, grated

1 Tbs yellow curry (more or less depending on how spicy you want it)

1/2 cup vegan sour cream

1/2 cup non-dairy milk (I used oat)

1/4 cup ketchup

1 tsp paprika powder

1 tsp chili pepper

salt to taste

Heat oil in a pan and place onion, garlic and curry powder and fry on medium heat for about 3 minutes. Add quorn and fry for another 2 minutes. Blend milk, sour cream, ketchup and spices together and pour over quorn mix. Blend well and let it heat up without boiling. Enjoy!

Kale soup-liquid energy

My kale is growing like mad in my garden and for the first time the crickets have not feast on it so I have plenty. Kale is a super food because it contains high amounts of fiber, calcium and vitamin A as well as antioxidants. It's a dream food for anyone wanting to stay healthy. I made this soup last night and I looked at it and didn't think I looked that good but boy was it good. We ate it with some grilled sandwiches which was simply honey mustard on whole wheat bread and rice cheese. Mmmmm.

Kale soup, serving 2

2 cups waster

1 vegan bouillon cube

1/2 yellow onion, chopped

3 cup kale, chopped

1 Tbs corn starch

1/2 cup soy sour cream

1/4 tsp Cayenne pepper

1/4 tsp agave nectar

In a pot bring water and bouillon cube to a boil and add onion as well as kale. Let simmer for 3 minutes. Place in blender and blend until creamy. Bland corn starch and sour cream and add to kale, blend for a few seconds. Return to pot and add pepper and agave. and bring to a light boil for a minute. Enjoy right away with grilled sandwiches or a slice of bread with rice cheese.

Chanterelle pasta sauce

I've craved creamy pasta lately and Saturday night me and Jessica decided to cook together. I love when we do this because we pick a new recipe and tweak it a bit to make it more Jess/Fredrica like. This time it was a creamy mushroom sauce from an old Swedish cookbook. I told Jessica I wanted to use chanterelles and she like the idea but worried over how much it would cost us. They were a bit expensive but for little over a cup worth I paid $7 but I felt it was worth the cost for our wonderful home cooked meal. If we would have gone to a restaurant all four of us it would have cost us probably between $50-$70 dollar to eat but now our whole meal with added shrimp for Jessica it only cost us $40 including a round of drinks for Jess and James and the service was excellent. We used quinoa pasta to add more protein as well as asparagus and broccoli for greens. We baked some farm bread and ate it still warm.

Chanterelle pasta sauce, serves 4

1 1/2 cup chanterelle mushrooms, cleaned and torn into smaller pieces

1 Tbs canola oil

1 green onion, chopped

1 garlic clove

1 cup sour cream

1/2 cup milk

Salt & pepper to taste

1 cup broccoli, steamed in pieces

1 bunch of asparagus tips, steamed

Cooked quinoa pasta for 4 people

In a pan, heat oil on medium heat. Fry mushrooms for 3 minutes. Add onion and garlic and let fry for another 3 minutes. Add sour cream, milk, salt & pepper and let simmer on low heat for about 10 minutes. Add vegetables and pasta and coat them well with the cream sauce. Serve immediately.