There’s nothing I love more than fresh, Swedish chanterelles in August. Lately I have been trying to live a bit healthier, but last Wednesday I got a sudden craving for chanterelles and pasta – which are both some my favorite things to eat separately, but together they are MAGIC. Of course, I only save the “unhealthy” meals for the weekends, so I was really looking forward to Saturday all week. Once Saturday came, I found some chanterelles on offer in one of the local stores and was over the moon. Finally, I would get my beloved chanterelle pasta again. The best thing about this is that it’s so easy to make vegan. Normally, chanterelle’s should be stir fried in lots of butter, but nobody will know the difference if you use margarine instead (just make sure it’s salted – and don’t try to save on the calories here!).
For 2 people:
250 g chanterelle mushrooms
30 g milk-free margarine
1 onion (preferably shallot)
1-2 cloves of garlic
250 ml soy cream
salt & pepper
Your favorite pasta
- Boil the pasta until it’s al-dente. If you want a vegan option, make sure the pasta doesn’t contain eggs.
- Melt the margarine on medium heat and chop the onion and garlic.
- Add the onion and garlic and cook until slightly golden.
- Add the chanterelle mushrooms and cook for a while, until all the fluid had evaporated
- Stir in the soy cream, add salt, pepper and parsley. Let it simmer.
- Add your pasta and mix it all together in the pan.
It’s a simple as that – and so easy to make vegan, no one will even know. It would go perfectly together with a cold, white wine but we decided to open up a really good bottle of red that Jacob got for his graduation. We took the food and the wine down to our backyard and ate there, as summer had suddenly decided to make a comeback for a few days in Denmark. So if you’re a pasta fanatic and want to try a really creamy and delicious pasta, that also happens to be vegan, try this! I promise you won’t regret it.
Don’t forget to save the recipe for later on Pinterest:
It’s finally getting lighter and lighter each day and I cherish these extra hours like a good bottle of Valpolicella. I can’t wait for spring to officially start, for sunny days where I don’t have to put on layers and layers of clothes to keep warm and where I can enjoy a glass of Coca-Cola over ice alfresco style. I’m not made for the Scandinavian winters. They’re cold, dark and boring since nobody wants to go outside and do anything. So after months of cold, boring darkness I feel like spring is the season where I’m born again, where I finally come out of hibernation with renewed energy, ready to take on the world again. This extra energy needs to put to use, so I’ve started working out more which also involves eating healthier than I’ve done the last couple of months. And for days when the sun is shining, I’m in a good mood and have a little extra energy, I love making myself a good, healthy breakfast to start the day off. That’s when I whip up these secretely healthy waffles, make a cup of tea and enjoy a long breakfast with Jacob in front of whatever show we’re binge-watching at the moment.
- 1-2 Organic eggs
- 2 tablespoons Greek yoghurt Dairy free: Soyghurt or Coconut yoghurt
- 25 g Oats
- 2 teaspoons Cocoa
- 2 teaspoons Stevia granulated
- Greek yoghurt with lemon flavour (Dairy free: Soyghurt or Coconut yoghurt with lemon/vanilla flavour)
- Caramel syrup with no sugar
Turn your waffle iron on.
Mix the eggs, greek yoghurt, oats, cocoa and stevia in a blender until smooth.
Coat the waffle iron with coconut oil and pour the batter. Wait a few minutes – et voilá!
Add whatever topping you like – I like to use greek yoghurt or coconut yoghurt with a dash of vanilla as well as this version with lemon. Add some raspberries and top it off with the sugar free caramel syrup. I like to use a caramel syrup sweetened with maltitol from Danish brand Bodylab, but I know that Walden Farms also has one.
As you can see, these healthy waffles are really easy to make and take little effort and time. You can of course switch the toppings out anyway you like – I sometimes also top it with vanilla yoghurt and sugar-free raspberry jam with walnuts sprinkled on top. The best thing is that this breakfast keeps you full for a long time so this is a perfect breakfast for active days to keep your energy levels up. Also, you can try using the same recipe to make pancakes – it tastes just as good.