Colorful Bulgur Salad with Vegan Feta Cheese and Lemon Chili Dressin

Veg Food & Vegan Desserts, Food - Lunch & Dinner, Side Dishes & Salads



This is one of those simple salads that is full of color, flavor and deliciousness. I just combined some simple ingredients I always have at home and as a result this beautiful salad was created. You can eat it as it is or have it as a side dish to a bigger protein source. The salad is completely vegan and the feta cheese is made of coconut (doesn’t taste coconut though, it tastes more like chèvre) and is optional. You can exclude that if you don’t want cheese.

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Beans and Feta Cheese?

We add beans and vegan feta cheese to this salad to create a more satisfying salad. This salad is so fresh and healthy, and have a nice balance of carbs, proteins and fats. It can therefore be eaten both as a main dish and a side dish.


What beans?

You can use “white” beans of almost any kind for this recipe; Cannelloni beans, white beans, chickpeas etc. I have used a package of an organic mixture of the three of these and which is delicious.











Colorful Bulgur Salad with Feta Cheese and Lemon chili Dressing




1 dl bulgur
110 g (1/2 package) boiled white beans
1,5 tomatoes
70g (1/2 small can) corn
1/2 red pepper
1/3 red onion
A hand full of fresh baby spinach

2 tbsp olive oil
1/2-1 tap chili flakes
2 tbsp lemon juice
2 tbsp finely chopped parsley
Approx 1 tbsp black pepper
Approx 1 tbsp salt

+ Vegan feta cheese (this is optional)





Boil your bulgur according to the instructions on the package.

Rinse off your boiled beans in cold water. Set on side.

Chop tomato, red onion and pepper to small pieces/cubes. Place these in a bowl and add corn and finely chopped spinach and the rinsed beans.

Mix together the ingredients for the dressing in a bowl.

When the bulgur is done add this to the big bowl and add the dressing. Stir everything together and if you’d like, finish with feta cheese.

Serve.








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Blueberry Overnight Oats

Breakfast Bowls & Jars, Breakfasts, Veg Food & Vegan Desserts




When you are in a hurry in the mornings, the best breakfast for that is overnight oats - for real. I’m currently on my way to Belgium at the moment, for a press trip with Magnum (yes, THE Magnum aka ice cream company). I didn’t have much time in the morning but had prepared a breakfast like this the evening before. In the morning, I just garnished, served and then I was able to eat it. I love simple and practical breakfasts like these! It’s just as good to eat before traveling as it is when you work early in the mornings, have school or similar.










Blueberry overnight oats


1 dl rolled oats
1,5 tbsp chia seeds
1,5 dl oat milk
1/2 dl blueberries
A pinch of real vanilla powder
A few Stevia drops or 1 tsp agave syrup


Mix all ingredients together in a bowl. Place in the fridge for a few hours or overnight.
Take out, serve in the same bowl or in a glass, garnish and enjoy!

Ps. I have garnished with coconut flakes, banana, pomegranate and some granola crunch.




Did you make this recipe?

Tag @100kitchenstories on instagram and hashtag it with #100kitchenstories so I can see it!






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For my international readers. There is a google translator to the left, at the bottom of the menu



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Roasted Carrot Lentil Salad with Lemon Tahini Dressing

Veg Food & Vegan Desserts



Need something new to eat for next week? Instead of eating boring untasteful foods, and especially salads, make something healthy, delicious and satisfying. This recipe is absolutely fantastic y’all. Eat it as a vegan main dish or have it as a side. Love it!








Roasted spicy carrot is with lentils and lemon tahini dressing


100 g cooked lentils
100 g grains (like bulgur or wheat berry), this is optional
Approx 2 tbsp parsley and 1 tsp dried thyme


Olive oil
2 tsp agave syrup or honey
1 tsp cumin
1 tsp paprika powder
1/2 tsp cayenne
1/2 tsp chili flakes
Sea salt
300 g organic carrots
Chopped parsley

2 tbsp tahini
3 tbsp lemon juice
1 medium garlic clove
1 tsp agavesyrup or honey
Sea salt
Olive oil





Heat oven to 180 degrees.
Rinse of your lentils under cold water.

Peel and cut your carrots halve lengthways. Place them in a big bowl and ripple over some olive oil and the syrup. Mix chili, cayenne, paprika, cumin and sea salt in a small bowl. Scrub it all in to the carrots using your hands.

Place the carrots on a baking sheet.

Place the carrots in the oven and roast for approx 30' until soft and a little bit brown.

Dressing: Mix all ingredients for the dressing thoroughly. Add thereafter a little bit of water and mix again. Add a little bit of water at a time to get the texture you'd like your dressing to be. I had approx 2 tbsp.

Combine lentils and possible grains in a bowl with sea salt, thyme and parsley. Place this combination on a plate and add carrots. End with the dressing, sea salt and more parsley.










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Did you make this recipe?
Tag @100kitchenstories on instagram and hashtag it with #100kitchenstories so I can see it!

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For my international readers. There is a google translator to the left, at the bottom of the menu.

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