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: Apple-gingerbread -cupcakes

Perfection for a coffee break, or since I have early mornings -for a part of breakfast. Or a rainy and cold day’s pick-me-up with hot chocolate.

These cupcakes are more vegetarian than vegan. I don’t often use eggs (prefer to bake vegan), but for this I used 1 egg, which is locally produced (~10 miles away, one of the closest farms around.)

Easily these would’ve worked without the egg with chia in liquid for about 10min as the egg-like consistency.

Always prefer to use bio-dynamic! You know that “organic” equals “organic-mass produced”, right?

•Ingredients:

2 cups of Vanilla Alpro plant-based drink

1 egg/2tsp of chia seeds (i used both)

about 1 cup of either baking oil or (what i used) veggie butter, melted

about 1 cup of sugar + 1tsp of vanilla sugar

about 3 cups of flour (i used oats, just oats)

1 tsp of baking powder

pinch of cardamom

~ 2 tsp of gingerbread spice (cinnamon, ginger, grounded bitter orange peel and cloves)

1/2 apple sliced in small bits

~ 1/2 cup of apple juice

•On top:

Cream or plant-based cream

Chocolate gingerbreads

Oats

•Stages:

1. Mix the drink, the egg, the oil/butter and the sugar together.

2. Mix the flour, the baking powder and the cardamom. Add the flour to the liquid and mix through.

3. Divide the mixture into the cupcake-molds and bake for about ●20min in ●200°C (google for F)

4. Let them cool (for an hour?) before adding the top, because it’ll melt ok. Decorate. Eat.

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)