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Autumn has arrived and this video is a testament to the start of this cosy season. I cook up all the autumnal food, in one recipe I use my all time favourite autumn...

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Autumn has arrived and this video is a testament to the start of this cosy season. I cook up all the autumnal food, in one recipe I use my all time favourite autumn foods: mushrooms. I make a fried rice with kale and onion and top it with pan fried mushrooms, among them winter chanterelles. This mushroom must top the list for tasty mushrooms. Have you tried them? If not I hope you can get a hold of some. Or if you can’t just use whatever mushrooms are available to your or in season where you are.

I also make the most delicious overnight oats with tahini and dates as well as some peanut butter sauce noodles. All in all it’s a video full of delicious vegan food ideas and a leaf or two that is shifting colour. I hope you enjoy!

Malin x

Tahini and date Overnight Oats

2 servings.

Ingredients:

1 cup oats

2 tbsp hemp hearts

2 tbsp milled flaxseed

0,5 tsp cardamom

1,5 – 1,75 cup oat milk

2 tbsp tahini

4-5 fresh dates

Top with:

Fresh figs

Granola

Method:

Combine the dry ingredients in the bowl of an airtight container. Mix well to combine.

Pour in 1,5 cup of oat milk followed by the tahini. Remove the pips from the dates and chop them up into small pieces. Add the pieces to the bowl and mix well.

Place in fridge over night or for at least a couple of hours before serving. If you find that the oats are a bit too dense when you take them out stir through the remaining 0,25 cup worth of oat milk to loosen it up.

Serve with your favourite toppings, I used fresh figs and granola.

Nordic Style Fried Rice with Wild Mushrooms

2 servings.

Ingredients:

1 red onion

250 g mixed mushrooms (I recommend using a blend containing some type of chanterelle)

100 g kale or cavolo nero

1 tbsp vegan butter

1 tbsp olive oil

2 cups of cooked rice, I used a mixture of brown and black rice cooked with some red quinoa but any whole grain rice will work well

1 cup cooked lentils, I used beluga lentils but green or brown would work well also

0,5 tsp aleppo chili flakes or any other type of chili flakes

1 tsp citrus seasoning, I used Simply Organic brand

Salt and black pepper to taste

4 tbsp vegan cream cheese, preferably garlic or herb flavoured

Method:

Slice the onion into half moons. Slice chunkier mushrooms and leave smaller or more tender ones whole. Remove the leafy part of the kale from the stem and rip it into bite sized pieces.

Heat the vegan butter in a skillet over medium heat. Once melted fry your mushrooms with a pinch of salt until they have released a lot of liquid and this has cooked off. You want them to get some colour and for the flavour to intensify. Remove from the pan and set aside while you prepare the rice.

Heat the olive oil in the same pan, no need to clean it in between. Fry the onion until slightly softened and then add the kale leaves and fry them until they are softened. Add the rice and lentils and season with chili flakes, citrus seasoning, salt and pepper. Stir fry for 4-5 minutes. Taste and adjust the seasoning.

Serve the rice in bowls and top with the fried mushrooms and cream cheese.

Peanut Butter Noodles

2 servings.

Ingredients:

2 servings worth of wide rice noodles

0,25 cup peanut butter

0,25 cup soy sauce

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 teaspoon maple syrup

1 garlic clove

1 bell pepper

2 carrots

Top with:

1 spring onion, finely sliced

A handful of fresh basil leaves

0,25 cup peanuts, crushed

Method:

Soak or cook your noodles according to package instruction. If in a hurry you can always boil the noodles gently until cooked even if the package instructs to soak them. Drain and set aside.

Make the sauce by combining the wet ingredients as well as the garlic clove which you can either mince finely or press. Mix well to combine. slice the bell pepper finely and julienne the carrots.

Rinse the noodles quickly under some cold water and then combine everything in a mixing bowl or the vessel you prepared the noodles in. Toss to combine. If you find the sauce is not coating the noodles nicely add 1 tbsp of hot water and toss again. Repeat this process until the noodles are nicely coated.

Serve in  bowls and top with crushed peanuts, sliced spring onion and fresh basil.

Latest Video

Autumn has arrived and this video is a testament to the start of this cosy season. I cook up all the autumnal food, in one recipe I use my all time favourite autumn foods: mushrooms. I make a fried rice with kale and onion and top it with pan fried mushrooms, among them winter chanterelles. This mushroom must top the list for tasty mushrooms. Have you tried them? If not I hope you can get a hold of some. Or if you can’t just use whatever mushrooms are available to your or in season where you are.

I also make the most delicious overnight oats with tahini and dates as well as some peanut butter sauce noodles. All in all it’s a video full of delicious vegan food ideas and a leaf or two that is shifting colour. I hope you enjoy!

Malin x

Tahini and date Overnight Oats

2 servings.

Ingredients:

1 cup oats

2 tbsp hemp hearts

2 tbsp milled flaxseed

0,5 tsp cardamom

1,5 – 1,75 cup oat milk

2 tbsp tahini

4-5 fresh dates

Top with:

Fresh figs

Granola

Method:

Combine the dry ingredients in the bowl of an airtight container. Mix well to combine.

Pour in 1,5 cup of oat milk followed by the tahini. Remove the pips from the dates and chop them up into small pieces. Add the pieces to the bowl and mix well.

Place in fridge over night or for at least a couple of hours before serving. If you find that the oats are a bit too dense when you take them out stir through the remaining 0,25 cup worth of oat milk to loosen it up.

Serve with your favourite toppings, I used fresh figs and granola.

Nordic Style Fried Rice with Wild Mushrooms

2 servings.

Ingredients:

1 red onion

250 g mixed mushrooms (I recommend using a blend containing some type of chanterelle)

100 g kale or cavolo nero

1 tbsp vegan butter

1 tbsp olive oil

2 cups of cooked rice, I used a mixture of brown and black rice cooked with some red quinoa but any whole grain rice will work well

1 cup cooked lentils, I used beluga lentils but green or brown would work well also

0,5 tsp aleppo chili flakes or any other type of chili flakes

1 tsp citrus seasoning, I used Simply Organic brand

Salt and black pepper to taste

4 tbsp vegan cream cheese, preferably garlic or herb flavoured

Method:

Slice the onion into half moons. Slice chunkier mushrooms and leave smaller or more tender ones whole. Remove the leafy part of the kale from the stem and rip it into bite sized pieces.

Heat the vegan butter in a skillet over medium heat. Once melted fry your mushrooms with a pinch of salt until they have released a lot of liquid and this has cooked off. You want them to get some colour and for the flavour to intensify. Remove from the pan and set aside while you prepare the rice.

Heat the olive oil in the same pan, no need to clean it in between. Fry the onion until slightly softened and then add the kale leaves and fry them until they are softened. Add the rice and lentils and season with chili flakes, citrus seasoning, salt and pepper. Stir fry for 4-5 minutes. Taste and adjust the seasoning.

Serve the rice in bowls and top with the fried mushrooms and cream cheese.

Peanut Butter Noodles

2 servings.

Ingredients:

2 servings worth of wide rice noodles

0,25 cup peanut butter

0,25 cup soy sauce

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 teaspoon maple syrup

1 garlic clove

1 bell pepper

2 carrots

Top with:

1 spring onion, finely sliced

A handful of fresh basil leaves

0,25 cup peanuts, crushed

Method:

Soak or cook your noodles according to package instruction. If in a hurry you can always boil the noodles gently until cooked even if the package instructs to soak them. Drain and set aside.

Make the sauce by combining the wet ingredients as well as the garlic clove which you can either mince finely or press. Mix well to combine. slice the bell pepper finely and julienne the carrots.

Rinse the noodles quickly under some cold water and then combine everything in a mixing bowl or the vessel you prepared the noodles in. Toss to combine. If you find the sauce is not coating the noodles nicely add 1 tbsp of hot water and toss again. Repeat this process until the noodles are nicely coated.

Serve in  bowls and top with crushed peanuts, sliced spring onion and fresh basil.

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Hi, hello and welcome!

I’m Malin and here at Good Eatings I share my passion for delicious and wholesome plant based vegan food, sustainability and all things good for you, other living beings and the planet. Welcome, I hope you enjoy!

About Us

Hi, hello and welcome!

I'm Malin and here at Good Eatings I like to lead with kindness, compassion and good old regular passion.

Passion for delicious and wholesome plant based vegan food, sustainability and all things good for you, other living beings and the planet. We like to think that you start with a compassionate and open mindset and all else will follow!

About Us

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