Spicy Quinoa Burgers

Ingredients (makes 12 patties)

4 dl quinoa + 8 dl water + 1teasp. salt
1 leek (green part), chopped
200 g fresh spinach, chopped
1-2 handfuls fresh coriander, chopped
1 handful fresh basil, chopped
2 carrots, grated
1/2 parsnip, grated
1/2 red chili pepper, chopped
2 dl potato flour
4 tbsp. tomato puree
1 teasp. cayenne pepper
2 tblsp. paprika
1 teasp. cumin
2 teasp. turmeric
1/2 teasp. chili powder
1/2 teasp. salt
1 teasp. pepper
2 tblsp. garlic olive oil
+garlic oil (or another veg. oil) for frying

1. Boil the quinoa for 20 minutes.
2. While the quinoa is boiling, fry the leek in a pan for 5 minutes
3. When the quinoa is finished, blend all the ingredients together in a bowl. Work it all together with your hands, or use a pood processor
4. Let the mixture rest for 15 minutes
5. Shape the mixture into patties, fry the patties on medium heat in a large pan.

Serve with fresh salad, sliced cucumbers, and other fill of your choice in gluten/wheat free hamburger breads

 

Quinoaburgers served with crunchy lettuce, sliced cucumbers, sliced leek tops, with ketchup and mustard in gluten free hamburger breads

 

 

 

Soya protein mince – improved recipe

I came up with the idea of adding agar-agar to the Home-made Soya mince recipe. And the result was much better than the original! The texture was more resistant, and not so “crumbled”. If you can say that. 😀 

Ingredients:

4 dl water
2 tbsp. agar-agar powder
20  g nutritional yeast
100 g soy protein isolate

Directions:

Let the water boil with the agar-agar powder for 5 minutes, whisking continually. Meanwhile, mix the dry ingredients well together  in a baking bowl. When the agar-agar-blend is ready, pour it slowly into the dry mix, blending it together. When the blending has a clay-like thickness, you won’t need to use more of the agar-agar. Spread it out on a plate and put it inside the fridge for a couple of hours. When it is stiff, crumble it into minced-soya-sized chunks. Put it inside the oven for 30 minutes on 180 degrees celsius. 

The result turns out quite dry, but let it soak in some water (or boil it?) before you use it in a dish that requires soya mince/chunks. 

Gluten free olive bread

Makes 2 breads.

Ingredients:
750 g gluten and wheat free flour blend
1 package of dry yeast
160 g black olives (or other kinds of olives)
2 tablespoons garlic infused olive oil
1 teaspoon truffle oil (optional)
One handful of fresh herbs (i used parsley, oregano, basil and chives)
2 teaspoons salt
500 g water (lukewarm)

Instructions:

1. Chop the olives and the fresh herbs into tiny peices

2. Mix all the dry ingredients in a bowl. Add the olives and the fresh herbs

3. Blend in the water and the oil. The dough will turn out quite sticky, but kneading the dough for 10 minutes is not neccesary. Just make sure the dough is well mixed together.

4. Leave the dough to rise for 40 minutes. Form out two breads and let them rise for another 40 minutes.

5. Smoothen the surface of the breads with a little olive oil (i used chili infused olive oil). Bake in a oven on 220 °C for apporoximately 40 minutes.

Vegan and gluten free lasagne (low fodmap)

 

The taste of this lasagne is suprisingly good, but you will need to begin early as it takes hours to make. Especially if you have to make the soya chunks first. But trust me, it’s worth it when you taste it!

 

Ingredients “meat” sauce:
300 g  low fodmap soy mince (you’ll have to double the soy mince recipe on this link)
5 dl water
2 carrots
1 leek (only the green part)
50 g parsnip
2 cans diced tomatoes
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons oregano
1-2 tablespoons basil
3-6 tablespoons garlic infused olive oil

Ingredients bechamel sauce:

4 tablespoons vegan margarine
4-5 tablespoons gluten free flour mix
7 dl plant milk
1 teaspoon salt
1/5 teaspoon nutmeg
1 tablespoon nutritional yeast

Other:
-gluten free and vegan lasagne plates
-vegan cheese of your choice for topping (optional)
-serve with a low fodmap salad of your choice; the salad on the picture is a simple salad of cucumber, red sweet pepper, tomatoes, lettuce and pine nuts.

Directions “meat” sauce:

1. If you haven’t made the low fodmap soy mince in advance, you will have to do that first. Use this recipe, but double it, to be sure that you have enough. The amount of 300 g dry, prepared soya mince is approxamately. 
2. Chop the carrots, leek and parsnip into 0,5 cm cubes. Use a medium sized saucepan to fry it in the garlic infused olive oil, on medium heat for 6-10 minutes. Put the fried vegetables aside so the saucepan is free for the frying of the soy mince. Put the soy mince in the saucepan with some garlic infused olive oil. I don’t know if this is the best way to do it, but since the soy mince was so dry in the saucepan, i poured some water in it to prevent it sticking into the bottom of the saucepan. In total 5 dl water. 🙂 But it worked. After the soy mince has boiled/fried for a few minutes, add the fried vegetables you sat aside along with the rest of the ingredients.
3. Put the saucepan on low/medium heat and let it boil with a lid on for approxamately 60 minutes.

Directions bechamel sauce:

Melt the margarine in a saucepan. Use a whisk and blend in the flour. Slowly add milk, small amounts at a time whisking constantly, until mixture is smooth.  Add salt, nutmeg and nutritional yeast.

 

Directions for putting the lasagne together!

It’s actually quite easy to put the lasagne together. You will need a medium/big casserole like this:
First turn your oven on 225 degrees celcius. Fill the bottom of the casserole with a thin layer of “meat” sauce. Then, cover it all with lasagne sheets. on top of the sheet, make a thin layer of behamel sauce. On top of the bechamel sauce you make a thin layer of “meat” sauce again, and repeat the process until you have no more sauce left. The upper layer has to be the bechamel sauce. How many layers of lasagne sheets you’ll get depends on how deep your casserole is.
Cover the casserole with tin foil and bake inside the oven for 15 minutes. Take it out and remove the tin foil. Spread eventually the vegan  cheese of your choice on top (I used this cheese blended with plant milk). Bake inside the oven for another 20-25 minutes until the lasagne is golden-yellowish.!! Yum yum yummyy!! And it smells so delicious!! (I also added some slices of eggplant into the lasagne, as you see in the pictures, but, it wasn’t necessary, and perhaps better without)

Pictures:

   

Spaghetti Bolognese

Ingredients:

2 carrots
1 leek (only the green part)
1/4 fennel (optional)
3 cm parsnip
2 cans diced tomatoes
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons oregano
1-2 tablespoons basil
150 gram home made Low fodmap Soya Chunks (Push this link for Recipe) (optional)
3-6 tablespoons garlic infused olive oil
+Wheat free Pasta of your choice

Directions:

1. Chop the carrots, leek, fennel and parsnip into 0,5 cm cubes. Use a caserole or a big frying pan to fry it in the garlic infused olive oil, on medium heat for 6-10 minutes. Eventually add the low fodmap soya chunks, and fry until the soya chunks get goldenish. You will possibly need to add more of the oil, as the soya chunks easily get burned and sticks onto the bottom of the pan. Add the canned tomatoes along with the sugar and the and the spices. Let the sauce boil for 15-30 minutes, or more (add some water if the sauce gets too thick). Bon apetit 🙂
Vegan parmesan/”parmegan” topping recipe:
3 dl pine nuts
3 tablespoons nutritional yeast
1-3 pinches of flaked sea salt/maldon salt
mix all together in a kitchen machine until you get a parmesan-like texture.

Home-made Soya chunks (Low fodmap)

 

TVP, soya chunks, soya mince or soya meat is a good substitute to minced meat, and can be used in a lot of recipes that requires minced meat. But the soya mince you buy in the supermarkets, is for my stomach one of the worst things I can eat. The big amount of FODMAPS in the soya is of course the reason why i get the feeling of an exploding stomach whenever I eat soya chunks (or any kinds of legumes).

But! I recently discovered a product called “Soy Protein Isolate”. I bought it from iHerb and it looks like this: I will tell you the good news: The protein does not contain fodmaps. The fodmaps are only found in the carbohydrates. So – this product, that contains of almost 100% soy protein should be safe, even when the source is soy. But you’ll still get the essential amino acids found in soya – and actually some minerals as well. I thought: why not try this soy protein powder in food? I found out that the horrible taste of the raw soy protein isolate disappears when it is heated. And my stomach loves it ❤

So here is my recipe. I’m still working on this recipe, but i want to share it with you, anyway, and maybe I’ll edit it later if i find a better way to make this home-made low fodmap soya chunks 🙂

Ingredients:
100 g soy protein isolate (i used this)
30 g nutritional yeast
3 tablespoons rapeseed oil
1,5 dl (150 g) water

How:
First, turn the oven on 180 degrees Celsius. Mix the soy protein isolate well together with the nutritional yeast. Add the oil and the water and mix until it makes a dough-like- consistence. You’ll maybe need to add more water, and you have to use your hands to knead the dough.Then, crumble the dough into small pieces. You will have to use your hands to do this job. 

 

Spread the crumbles over a roasting pan clothed with a baking paper. Like this:Bake for 30 minutes on 180 degrees Celsius.

Optionally you can brown the soya chunks in a frying pan after this. 

 

Voila! Now you have your home-made low fodmap soya chunks! try it in pastasauce, on pizza, in taco. etc. =)

Low fodmap Quinoa balls (spicy)

Ingredients:

2 dl quinoa + 4 dl water + 1/2 teasp. salt
3 tbsp. leek (green part), chopped
5 dl fresh spinach, chopped
2 dl fresh coriander, chopped
1 carrot, grated
7 tbsp. potato flour
2 tbsp. tomato puree
1 teasp. cayenne pepper
1 teasp. paprika
1 teasp. cumin
1 teasp. turmeric
1/4 teasp. chili powder (if you like it spicy)
1/2 teasp. salt
1/2 teasp. pepper

1. Boil the quinoa for 20 minutes.
2. While the quinoa is boiling, fry the leek in a pan until it’s brown (not burned).
3. When the quinoa is finished, blend all the ingredients together in a bowl. Work it all together (you’ll have to use your hands)
4. Let the mixture rest for 15 minutes
5. Shape the mixture into balls which you fry in a pan with oil until its brown:

You can serve the quinoa balls together with for instance the spinach salad and wheat free pasta or rice, or in a wheat free wrap together with fresh low fodmap vegetables, or whatever you like ^^

Bon Apetit

Spinach salad with quinoa

Ingredients

Quinoa, boiled
Fresh spinach, chopped
Tomatoes
Cucumber
Red bell pepper/capsicum
Spring onion (only the green part)
Fresh Coriander
Pine nuts/pecan nuts/pumpkin seeds

The amount of each ingredients is up to you to decide ^^

Just chop up the ingredients to the prefered size, and enjoy!

Vegan omelet

I made this omelette yesterday, based upon a recipe i found on the web. I made some changes to make it Low Fodmap, and now I’m gonna share it with you! Note: This recipe is made with a product called “The Vegg” (Vegan Egg Yolk). I googled the ingredients for Vegg, and I’m not sure if it’s low fodmap or not. It seems like the main ingredient is Nutritional yeast. It also contains Sodium Alginate (extracted from brown seaweed), Black Salt and Beta Carotene. I’m no nutritional expert, but i think that The Vegg would be safe, for those of you who tolerates nutritional yeast.

Ok, here’s the recipe:

Ingredients
175 g silken tofu
3 tbsp potato flour
2 tbsp no-egg or tapioca starch
2 tbsp prepared Vegg
1/4 tsp black salt (if you don’t have black salt, just use ordinary table salt instead)
2 tbsp nutritional yeast
pinch black pepper
oil

1/2 red pepper
1 tomato
the green part of one spring onion
1 turkish green pepper
(add or remove vegetables as you wish)

Directions
1. Blend all the ingredients except from the vegetables in a blender
2. chop the vegetables into 1×1 cm pieces and blend into the eggy blend
3. Heat a frying pan to medium heat and add a teaspoon or two of oil to coat the pan.
4. Pour half of the eggy liquid into the centre of the pan and use a spatula to spread it into a large cirle
5. Cook for five minutes on each side.

I served the omelet with Wilmersburger cheese on top. Delicious! =)

Vegan Low FODMAP buns and rolls.

In Norway, we LOVE buns. The buns with the yellow stuff in the center is called “school buns” (I’ve always been wondering why!). And some places in Norway, they call it “school bread”. The rolls are with cinnamon. I’ve based this recipe on a regular vegan bun recipe and replaced the wheat flour with rice, corn and potato flour, together with crushed psyllium seeds (called “fiberhusk” in Norway).

So, here’s the recipe (i use the metric system, you can convert the units to whatever you want at www.wolframalpha.com) :

Ingredients:

150 g vegan butter (or oil)
4 dl plant milk
50 g yeast
1 teaspoon salt
1,5 dl sugar
2 teaspoons cardamom
ca 1 liter gluten free/wheat free low fodmap flour (I used a mix of rice flour, corn flour, potato flour and crushed psyllium seeds)

Cinnamon filling:
50 g vegan butter
0,5 dl sugar
2-3 ts cinnamon

The yellow vanilla-filling
Alpro vanilla dessert
Orgran No-Egg natural egg replacer
(push the link to see picture of the product) One teaspoon No-egg is mixed with one can of vanilla dessert.

 

How:

1. Melt the butter in a casserole and mix together with the veg. milk. Pour it into a bowl, and add the yeast when the mixture is around 39 degrees Celsius (so the yeast don’t die)

2. Add the rest of the ingredients except from the flour. Blend in the flour gradually.

3. Set the bowl aside and let the yeast do the work for 30-45 min.

4. Now you mix the ingredients for the filling

5. Make the buns. for the “school buns”, simply make a hole into each bun and fill up the hole with the yellow vanilla filling.

6. Cinnamon rolls: Please watch this animation from the Norwegian blog Veganmisjonen to see how to make the cinnamon rolls=)
6. Let the buns/rolls heave for another 20 minutes and bake in the oven for 225 degrees Celsius in 12-15 min.

 

The “school buns”:

Before serving the school buns should be decorated with confectioner’s sugar and coconut meat. <– the finished result will be something like this 🙂 google “skolebolle”, and you will find examples of how this should look if made perfect. More like this: Anyway. the taste is all that matters, and the taste was brilliant!!