Brunch stir fry with mushrooms, carrot and almond sauce

A savoury weekend breakky or brunch bowl, drizzled with a creamy almond sauce. This bowl can be made with pretty much ANY veggies/legumes/whole grains really, below you find my basic-bowl-recipe if you want to make your own bowl!

Plant based by Thess Basic bowl recipe

serves 1

1 handful cooked whole grain

1 handful cooked legumes

2-3 vegetables

1 handful leafy greens

1 tiny handful of herbs or micro greens/sprouts/shots

nut/seed based sauce

Brunch stir fry with oyster mushrooms, carrots and almond sauce

Serves 2

Ingredients

1 1/2 dl / 1 cup naked oats or “mathavre”, if using naked oats they need to soak for at least 8 hours or over night

1/2 red onion

100 grams oyster mushrooms

2 carrots

1/2 apple

2 dl / 0.8 cups pre cooked black beans

1 handful organic fresh baby spinach

1 handful fresh parsley, chopped

Salt and freshly ground black pepper

Almond sauce

1 Tbsp almond butter

1 1/2 Tbsp water

1 tsp apple cider vinegar

1 pinch flakey salt

For serving

Lentil cracker with seeds and rolled oats

How to

If using naked oats; soak the oats over night, or for at least 8 hour. If you’re using “mathavre” you don’t have to soak them, the packaging will say weather you’d need to soak or not.

Cook the oats according to instructions on the packaging.

Peel and finely chop the onion. Fry in a bit of water in a wok pan until soft. Grate the carrots, tear the mushrooms in to smaller pieces, dice the apple. Add everything to the wok pan and fry for a couple of minutes.

Rinse the black beans. Add to the wok together with the parsley and fry for another couple of minutes. Add the spinach and remove from heat. Smalt and pepper to taste.

Mix the ingredients for the dressing. Salt to taste.

Divide the fry in two bowls, top with extra parsley and drizzle with almond sauce. Serve with a crispy lentil cracker.

Buckwheat carrot porridge with - lots of things

Ever heard of brinner? That’s a word for “Breakfast for dinner”. Genius if you ask me as breakfast is a favourite and when making a hearty breakky if works for any time of the day! I know this blog is starting to look like an all porridge feed but as I really wanted to share this one, with soaked buckwheat groats and fresh ginger in it, I figured there just have to be another porridge recipe here! So, enjoy - my latest porridge craving coming up below!

Photo by Agnes Maltesdotter

Buckwheat carrot porridge with - lots of things

Serves 2

Ingredients

1 dl / 0.4 cups rolled oats

1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *

3 dl / 1.2 cups water

2 dl / 0.8 cups unsweetened plant mylk of your choice

2 carrots, peel still on and finely grated

1 Tbsp fresh ginger, grated

1 tsp ground turmeric

a pinch of salt, preferably unrefined

Topping suggestions (pretty much everything works here)

kale powder (yes you read it, dried kale mixed in to a lovely powder!)

sweet cocktail tomatoes

tahini

shredded coconut

dried organic fruits and berries (such as goji berries, mulberries, apricots)

walnuts

How to

Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!

* How to soak whole buckwheat groats: Put the groats in a bowl and fill with the double amount of water. Add 1 Tbsp for every 5 dl / 2 cups (this helps the soaking process). Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating - but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.