Eat

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So my current (food) obsessions are (not that you care but I have nothing going on, and once I leave my computer I have to go jogging.. so here you go):

Fentimans Rose Lemonade, and I mean just look at the bottle.. so cute

– Bean Salad, I think it’s mostly me being lazy (and whats easier that opening a can of beans?) but I seem to eat bean salad for lunch every day.. like this one.

– Yogi Tea, I love their classic blend. And who doesn’t love the inspirational quotes they put on each bag. (You can read them here)

– Carrot Hummus, on everything. I use it as dressing, use it as pasta sauce or just on my sandwich for lunch! I use this recipe (If you don’t speak swedish.. hrm google translate?!?)

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Peanut, Carrot, and Cabbage Slaw

I found this recipe yesterday while looking for lunch ideas and since I have everything I need to make this slaw it is! (and I mean.. who doesn’t love a good slaw.. my grandmother makes the best!) … Today’s lunch: Peanut, Carrot, and Cabbage Slaw.. (I put some fried tofu in there to make it more filling…)

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Ingredients:
for the dressing-
-3 tbsp peanut butter
-3 tbsp rice wine vinegar
-1 tbsp soy sauce
-1 tbsp sesame oil
-1 tbsp olive oil
-2 tbsp freshly squeezed lemon juice

for the salad-
-3 cups cabbage, shredded
-4 large carrots, grated
-4 green onions, thinly sliced
-4 large radishes, thinly sliced
-1 tsp sesame seeds, for topping
-1/4 cup roughly chopped peanuts, for topping

Directions:
1. Combine all of the dressing ingredients in a small bowl and whisk to combine.
2. Toss cabbage, carrots, onions, and radishes in a large bowl, mixing well. Add dressing and toss well to evenly coat. Top with sesame seeds and peanuts. Serve immediately or refrigerate for a few hours until cold

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Carrot Cake Cupcakes (Gluten & Dairy-free)

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Carrot Cake Cupcakes
by Laura Friendly
start to finish: 50 minutes
makes: 12 cupcakes

  • ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
  • ½ cup Blanched Almond Flour
  • ½ cup sugar
  • ½ cup coconut palm sugar
  • 1 cup shredded coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup shredded carrots, room temperature
  • 8 oz can crushed pineapple
  • 2 large eggs, room temperature
  • ½ cup coconut oil, melted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.

In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.

Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an airtight container.

Soy Cream Cheese Frosting (vegan)
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

  • ¼ cup soy butter, room temperature
  • ¼ cup vegan cream cheese, room temperature
  • 2 ⅓ cups powdered sugar

Place soy butter and vegan cream cheese into a large mixing bowl and beat until fluffy (using a hand or stand mixer).

With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.

Use immediately.

note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

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