Quick and easy eggplant slices are roasted in the oven with olive oil
1 large eggplant
Extra virgin olive oil
Salt and pepper
1. Preheat the oven to 200 degrees C.
2. Slice the eggplant lengthwise. Place the eggplant onto a baking sheet on a plåt. Brush each piece with olive oil and season with salt and pepper.
3. Roast in the preheated oven until softened and golden brown, about 20 to 25 minutes. Remove from the oven and sprinkle with lemon juice.
Serve with the side of your choice, I choose avocado and some tomatoes. Yum yum!
Picture from: Yunity
We are really exited about the expansion of the German Foodsharing network. It is called Yunity and will be;
”an open-source, ad-free and social web-application for phone and desktop; which will simplify sharing, serve to unite existing sharing platforms and enable a globalized effort for change. The platform will work in multiple languages and will give wings to the international resource saving and sharing movement.”
In germany alone, over 13,000 foodsavers have rescued more than 3 million kilograms of food that would otherwise have been thrown away! (source: Yunity). That is incredible. We are relly excited to see where their project is evolvong into!
So, It’s easy to have the munchies and what is better than to do your own home made vegan fudge to treat yourself with?
Photo by Caitlin Shoemaker/SpoonUniversity
1/2 cup peanut butter (or any other nut for that sake)
2 tablespoons coconut oil, softened or melted
2 tablespoons maple syrup or honey
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1. Combine all of your ingredients into a bowl, and stir until well-combined. If you find your fudge is hard to mix, try microwaving the bowl for about 15 seconds – this will make everything smoother
2. Pour the fudge into a container lined with plastic wrap or parchment paper. We used a standard bread loaf pan, but even plastic tupperware will work.
3. Place the container into the freezer and allow 30-40 minutes for the fudge to set.
4. After the fudge has completely hardened, remove from the freezer and let sit for 5 minutes. Using a sharp knife, carefully cut the fudge into squares (we made 8). Place the fudge into a baggie or tupperware, and store in the freezer until ready to eat.
[Recipe from SpoonUniversity. ]
Fritters made of lentils, carrots and herbs
This is how you make it:
- Grate the carrots into fine bits
- Cut the garlic in small pieces
- Mix everything together in a nice mince.
- Fry the fritters for a couple of minutes, until they have a nice color. Serve with your favorite toppings and side dish. I choose pasta in all simplicity.
My favourite solution to prevent vegetables/greens from ending up in the trash is to through it all in to the juice extractor and have a nice vitamin boost, whenever you want it! I usually drink it all at once or the morning after, but if you make too much – just put it in the fridge in bits of ice cubes for using when cooking food or to put in your juice/drink for making it more fun! It’s always nice to have.
Yesterday we made a mix of carrots, parsnip and ginger. Really good for the throat as well as it tastes good 😉
Juice made of carrots, parsnips and ginger.
Unfortunatly it’s all gone now, but I am probably going to make more tonight of some greens we have in the fridge!
I really love coffee. As a swede, I drink it every morning and of course that generates a lot of coffee-grounds aka. food waste. But then I came across this nice solution! DIY Coffee Scrub! How convenient isn’t that? A majority of the existing body scrubs at the market contains plastic so I do not really want to put that on my body nor let out go out the drain.
So I give you Coffee Scrub!
- 4 parts coffee grounds (used coffee powder)
- 1 part oil (I used cold-pressed rapeseed oil)
The only thing you need to do is to mix the oil and coffee together and then you have your own super easy, mega awesome (and kind of for free) scrub! The coffee scrubs the skin gently and the oil helps your skin stay moisturized.
In Sweden we have this really nice TV show with all Veggie food called Vegorätt. I really fell in love with this recipe of burgers with mushrooms and beans. We often have mushrooms of some kind at home, so this is a nice way to make it in to something fun!
My burger made with sourdough bread, mozzarella, avocado, raw ketchup, red onion, arugula. I served it with home made potato chips and olives.
This is how you make it:
- Boil the water and add the lentils and the millet according to the instructions on the package.
- Cut the yellow onions and fry in the rapseed oil until the onion is caramelized.
- Cut the mushrooms and fry until the water is reduced and the shrooms has a nice color.
- Put the sunflower seeds in a food blender and make it in to a nice powder. Add the onions, mushrooms, millet and lentils together with tamari, black pepper, garlic and salt. Mix until it is a nice mince.
- Make the burgers and let them rest for a while.
- Fry or grill the burgers for a couple of minutes, until they have a nice color. Serve with your favorite toppings and side dish.
Another really nice app is called LoveFoodHateWaste available for both iPhone and Android. It allows you to ”easily keep track of food planning, shopping, cooking meals and making the most of leftovers.” (lovefoodhatewaste.com)
This is a tool that helps you save money, discover new recepies, plan your meals, create shopping lists and so on. How great isn’t that?
Picture retrived from: LoveFoodHateWaste
In my fridge, often you find sallad that’s really tired or a forgotten tomato behind a jar. BUT NOT ANY MORE! We found this infographic with small handy tips on how to take care of your food and make it last longer. Save money and eat fresh!
Image retrived from: Inhabitat
Have you heard about this really nice app that allows you to trade leftovers with your local community? We heard about it just recently and think it is a really cool idea. It is called LeftoverSwap and let you ”view the available leftovers around you, make your selection, and arrange for pick-up or delivery. Your cheap, local, and community-oriented meal is waiting.” (Taken from leftoverswap.com).
Not so many that use this in Sweden as for now – but all good comes for those who wait!
Picture taken from: LeftoverSwap