GEM Kitchen: Dinner example

Packed with vegetables (=hello vitamins), this full plate will keep a hunger away (for 2,3,4,5 hrs I don’t know how often you need to eat!).

If you absolutely cannot have potatoes, then no one is forcing you not to get creative. Change them to rice f.e. Et voila!

Keeping ingredients as organic as possible is the best for..well you.

Cucumbers

Carrots

Rice noodle salad: glass rice noodles,(biodynamic) lettuce, sweet pepper, cucumber, lemon, vegan mustard sauce, soy sauce, olive oil, a pinch of cayenne pepper…this can infact be full of flavour, because it’s not going to be eaten as such. So be generous in the use of everything but the cayenne.

Potatoes, skins off (after boiling ofc, to keep more nutrients in)

Vegan sausages, however you’ll like to eat them. Here cut up perhaps 1st 1/4 and then half. Mix with potatoes.

Again add some veggie mustard sauce+lemon on top, hit for the noodle salad.

Rosemary: goes well especially with the potato-sausage one, so I’d recommend focusing on that!

X Johanna

GEM KITCHEN: MOUNTAIN BURGER

This burger -or any burger, is great for weekend food! Spinach gives you iron-boost and chickpeas protein..among others in here.

  • 1 Moving mountains -veggie burger
  • 1 bread-roll (gluten-free by choice)
  • ~ 3 cups of fresh spinach

    ~ 1 cup of chickpeas

    Time to make: about 15min No oven needed -A frying pan

    Roast the mountains burger and the sliced pieces of bread-rolls on moderate heat so that they won’t burn, in an oil that can be used for cooking.

    Turn all the three pieces once you feel they’re cooked on one side.

    Lastly, put in the chickpeas and some spinach. Season by your own preferance (paprika or a pinch of cayenne pepper..or both?)

    Start to set on a plate. The bottom piece and then the burger. Add somethings you want (like: ketchup, aioli, mayonnese, pickles?) and the top part comes on.

    Decorate with the spinach + the chickpeas. And voila! C’est le weekend!

    X Johanna

    GEM KITCHEN: GREEN TOAST

    SIMPLE+EASY+QUICK TO MAKE

    FOR A LUNCH OR A SNACK

    • Oat bread (2 pieces, toasted)
    • Vegan butter (or margarine) on both pieces
    • Lettuce – dark leaves, please

    Stuffing:

    • Organic dark soy (~1 cup/~2dl -measure yourself)

    Add:

    • Organic soy sauce (about 5 tbsp, no added salt because this is quite salty)
    • A pinch of cayenne pepper to your own liking
    • Rapeseed oil (about 1tbsp)
    • Vegan butter (or margarine, the same you used spreading on the bread. ~2tbsp)