Feeding of Fruit

Growing greens, eating fruits, running miles

[feedingonfruit]

Bean patties

When I went vegan I basically stopped making patties because I thought it was too hard even with eggs and I didn’t know how to make them stick together. I still don’t do it often, but I have this one recipe that I think is awesome:

1 can of beans about 2 dl of oats 1 tomato 2 garlic cloves juice from 1/2-1 lemon freash parsley black pepper Makes: 8 patties

Right now my favorite is black beans, but I only had kidney beans at home tonight. I have only tried with these varieties.

Just mix everything in a blender into an even paste. You can adjust the amount of oats, I might have used a little less. Don’t get fooled by the runny consistency, they still keep their shape when cooking. I’d say start with a smaller amount and if it doesn’t work add more, because it’s a fine line before it starts tasting a bit like porridge.

If you like salt, feel free to add. I think the lemon is enough.

Then just fry them in a pan with oil, or as I did here: put the patties on a non-stick baking paper and put in the oven. This was the first time I had them in the oven, while baking potatoes, I think it was about 225° C with about 10 minutes on each side.

[feedingonfruit]

My vegan anniversary!

7 years as a vegan today, the 10th of September. The best choice I’ve ever made in my entire life. Celebrated it with some of my closest friends (happens to be mostly vegans! though we weren’t when we met).

This cake is my all time favorite cake, all categories (!). I got the Swedish “Magasinet Vego” when I ran in the first vegan race in Sweden, last year. My mum made about everything in it and I’m so lucky she did this one. It looks quite simple (and it is to make!) but the taste is more complex than the ordinary sponge cakes. It sounds cheesy but it really is divine: fluffy cream, marsipan filling with texture and a little orange liquor, sweet strawberries and a hidden chocolate layer.

We’ve skipped some ingredients compared to the original of Mattias Kristiansson. Below is what we did:

Crust 3 dl flour 2 Tbsp sugar 150 g vegan (duh) margarine 3 Tbsp water + 150 g dark chocolate (I used a sweet variety with 55 % cacao)

Marsipan filling 250 g marsipan 50 g g vegan margarine ½ dl cream (I used oat) 1 Tbsp corn starch 1 Tbsp Grand marnier or Triple Sec (I think I prefer the latter one)

Topping 2½ dl whip cream (my all time favorite for this purpose is Alpro Airy & Creamy) Fresh strawberries

Crust Mix flour, sugar och margarine into a grainy mixture. Add water and make a pliable (?) dough that you tuck 3 mm thick and then put in a pie tin. Set in the fridge for 30 minutes.

Make small holes with a fork. To avoid that the bottom “swells” in the oven put a layer of aluminum and fill it with rice or dried beans. Bake for 8 minutes, take away the aluminum and bake another 4 minutes or until the pie has gotten some color. Let cool.

Chop the dark chocolate and melt it in a water bath. Brush the inside of the crust with chocolate. (I preferred it first time when we only had a thin layer of chocolate. For my size of crust 150 grams was too much - but add or minimize after your own taste. I liked when it was more of hint of chocolate, it also made it easier to cut since the dark chocolate is so hard).

Marsipan cream Mix all the ingredients together and spread it on the crust.

Toppigs Mix the cream as hard as possible. Top the pie and add strawberries (I sliced them into halves).

[feedingonfruit]

Breakfast on the run.

Banana ice cream

4,5 frozen bananas and a little water. Topped with 2 grated red apples and carob powder.

[feedingonfruit]

I’m never going to be one of those who apologize for not posting, but if you’d like more frequent updates you’ll find me on instagram: FeedingOnFruit

[feedingonfruit]

If your diet is healthy, why would you need to supplement with vitamins? Most of your does is composed of fructose. The oils you eat are margarine and canola oil. How is this a healthy diet???????

Why so upset, baby?

Not all the vitamins that I sometimes eat are necessary due to my vegan diet. However:

Lack of B12 is deadly. You can get it through vegan food but it can be hard to get it in the amounts needed, that’s why most vegans take it.

D vitamin is a problem for me due to living in the dark north, and has nothing to do with my diet. However most of the D vitamin added to products eg margarine isn’t vegan, which means that vegans usually can’t choose the products that have added D vitamin but instead have to buy it as a separate supplement.

When you eat according to 801010 (I have posted a lot about this and that’s what I guess you’re referring to, though fyi that’s not what I eat most of the time) most of your calories come from fructose, yes. I just copied this, but in general terms this is the reasons why fruit sugar/carbohydrates are good for you: Before the body’s cells can utilize food for fuel, the food must first be converted into sugar, whether the originating food is carbohydrate, protein, or fat. Carbohydrates are the easiest to convert to useful sugars. Fruits are mostly simple carbohydrates.

Concerning fats: Yes I eat margarine and oil, and that’s an ethical choice. I would choose it for health reasons too, since  animal derived fat clogs your arteries and dairy makes your bones weak. Other common sources of fat in my diet is mainly avocado and coconut.

Why my diet is healthy? I eat lots of fruits and vegetables, which means I get a lot of vitamins, minerals etc etc etc. And because: carbs (read above), which has always been my favorite (just saying, POTATOES!). I eat fats, just not so much because it makes me sluggish and tired.

Hope you feel less confused over why my diet is good for me. Though, I would like to point out that I do not eat vegan food for health reasons, but for ethical reasons. Needing to take one supplement is a small price to avoid killing animals for food.

Have a nice day :)

[feedingonfruit]

This gives me joy. Went shopping for seeds, herbs and strawberries. The herbs are lemon verbena, basil and Moroccan mint.

[feedingonfruit]

I love when people make me food. This is white beans fried in margarine on a bed of mixed greens (haulms of radish, different kind of kales and some more), also fried in margarine. On top is home-made pickles (radish and cucumber). Served with baguette. Summery and divine.

[feedingonfruit]

This was actually made before I went to Ölstugan Tullen, but is basically the same thing. Oven baked sweet potato fries with chickpea burgers fried in sesam seeds and almonds, served with home made carrot pickles, corn salad with chili and spearmint, baby leaf salad and bread.

[feedingonfruit]

Went to one of the bars in the otherwise quite lifeless neighborhood; Ölstugan Tullen. They have several different restaurants and offers one vegan option on the menu.

The price, 100 SEK, is a little under the standard on bar menus, but at the same time it’s a little silly that the vegan option is the most expensive one.

However, it was fantastic (if you forget about the fact that I’m used to 801010 and get the feeling of a heavy hangover after this much fat and salt).

It’s oven baked carrots and parsnip, bean and chickpea burgers, pickled red onion, pickled cabbage (?), baby leaf salad, pea sprouts and herbal mayo. I particularly enjoyed the combination of tangy pickles, creamy fat mayo (which had the sweetness as if it had green peas) with the burgers. Basically a well balanced plate.

[feedingonfruit]

Went celebrating Linnéas birthday at the first 100 % vegan restaurant ever in Gothenburg; Blackbird. No surprise, considering Nina Andersson the writer of one of the best and easiest vegan cookbooks is one of the chefs and initiators of this kickstarter funded restaurant.

The place itself had a really nice atmosphere, the prices were good considering the portion sizes and the quality.

I drank a really good drink with, amongst other thing, mango juice and pomegranate juice. And as a starter we had the nacho plate which was Amazing. The soy mince/bean sauce was sooo creamy, the corn chips hot and the flavors with fresh cilantro, corn and lime was on point, as well as the nacho sauce <3.

As main course I had the quiche lorraine; ham with heavy smokey flavor and astonishing baked egg. The others had the schnitzel made out of seitan served with pepper sauce and oven baked root vegetables.

After seeing pictures of banoffee pie on tumblr and instagram, but never ever in a restaurant or café  I finally got my chance, and i Loved it. Light whipped cream, perfectly ripe bananas and a caramel sauce resembling the candy Dumle.

[feedingonfruit]

The Swedish fast food chain Max has expanded their vegetarian menu and now have 4 vegetarian (1 can be made vegan) and 1 vegan burger.

This is the vegan burger with pulled oumph (soy protein), vegan mayo and hot jalapeños. It was almost a little too spicy for me, but the mayo was perfect. Usually I find vegan mayo very acidic but this mayo was really creamy. I ate it with mustard dressing and french fries.

[feedingonfruit]

Jasmine rice served with orange, raisins and dried figs.

[feedingonfruit]

Mum’s home made sourdough bread with hummus, cherry tomatoes dried in the oven, aubergine fried until completely soft and baby spinach. DELISH

Served with almond mylk.

[ecocon-by-polina]

Don’t be upset if there is no local gym around you, but abandoned flowerbeds are next to the door 💚❤️💚 it won’t replace heavy lifting equipment, but could become a nice alternative for those who just want to stay active ⭐️ #helpyourlocalcommunity #stayactive #dontforgettofeedyourcat and know #youarebeautiful in matter #howmanykilos you are

[feedingonfruit]

C a s h e w  m y l k  – c h o c o l a t e The recipe is a bit rough, but I doesn’t really matter since you can alter it to taste.

3 dl cashew nuts, soaked over night 4 dates 3 Tbsp. cacao 1 liter water

Pour off the water the nuts have been soaking in, rinse and put in high speed blender with new water. I mixed the nuts for at least 5 minutes on maximal power before I added the pitted dates. I mixed for about 5 more minutes and finished by mixing it with the cacao. With a nut bag I strained the liquid into a pitcher.

According to recipes I’ve found online the mylk will keep 3-4 days in the refrigerator.

Results The mylk was alright, but I prefer the almond variety. Despite the sweet taste of the cashews the mylk wasn’t that sweet, instead there was some weird tang.

C h i a  p u d d i n g  – c h o c o l a t e I’m usually not a big fan of ‘super foods’, partly because they’re expensive but mostly because we get almost all the nutrients we need in the right proportions from simple, whole foods. However, I happened to have som chia seeds in my pantry so I decided to try making chocolate nut mylk I’ve seen pictures of people buying ready-made (not something that is sold in Sweden, though) and while I was at t make som chia pudding with the mylk.

3 dl chocolate cashew mylk 2-3 Tbsp chia seeds 2 Tbsp coconut sugar

But all ingredients in a bowl and stir. Let sit for 10 minutes, then stir again. I repeated this once more before I put it in the refrigerator over night.

Results Since the mylk was the same I didn’t really love the taste, but the coconut sugar saved it a bit.

[broccolibabe]

[feedingonfruit]

mmmm

[feedingonfruit]

V e g a n  w r a p

Free food at uni. Wrap with aubergine, mushrooms, pea sprouts, avocado, tomato, onion, white and black beans, lettuce and margarine. So good.