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Michala Kramer tell us about her story, healthy tips and 3 easy and yummy recipes
I’ve been eating vegetarian food the last 4 years, but I haven’t always been good at making recipes. And I’m no expert at all, but having a big interest in the plant based lifestyle I found out that eating plenty of vegetables is one of the easiest ways for people to improve their health and well-being. Because all vegetables contain healthy minerals, vitamins and fibers.
Then, I began transitioning into a more vegan lifestyle two years ago. I couldn’t sit back anymore pretending to be blinded by the truths of the meat + dairy industry and factory farming; I had to make a change.
I believe that consuming an abundance and variety of plant-based foods is the most beneficial way to thrive. I’ll be honest with you. My light Scandinavian hair has never grown thicker – and my skin is more strong and beautiful than ever before. Overall, I have experienced increased mood, more energy and improved digestive health. All thanks to plant based recipes.
My advice on getting started on more veggies
1) Begin slow.
The most people think that they need to transform and force themselves to start their vegan lifestyle 100% from one day to the other. But I would never recommend that.
Start your vegan or vegetarian lifestyle more slowly. Try once a week. You can always upgrade for more days and meals afterwards. Be realistic with your own expectations.
2) You meals doesn’t need to look perfect.
Do I turn all my everyday meals into pretty, super-hero, healthy salad bowls? No, not at all. Because just as much as I love to cook simmer food for hours on the weekends, I also enjoy easy, lazy and quick dinners during the week. But no matter what day it is, I always try to add some of the most healthy vegetables into all my meals.
Some of my favorites includes spinach, kale, broccoli, sweet potatoes, mushrooms and cabbage.
But I don’t stress about the food needs to look perfect and healthy all the time. Go buy some of the store-bought vegan dinner meals for the sake of convenience. They are often very tasty, filled with vegetables and a great way to start.
3) Start to cook vegan meals you already know.
Start slowly by adding and replace vegetables in your existing easy weekly meals like lasagna, pastas, burgers, oven-baked trays, stews or patties. You don’t need to try out a lot of vegan recipes you don’t even know how to cook. Start with some of your classic family favorites and pour in a lot of veggies. It’s so healthy and way more delicious to eat. I actually don’t cook with ingredients like spinach, kale or mushrooms because of their health benefits – but simply because these vegetables tastes like heaven. And it’s important you feel the same way too! Tastiness above all.
For more inspiration about a vegan lifestyle, head to my vegan food blog Micadeli. Or follow me on Instagram: @micadeli_ where you can find more recipes and food inspiration.
¡I recommend that you prepare the following recipes done by me!
These grilled eggplants is an easy and simple Spanish-inspired dish for a starter, lunch or midday-snack. Sometimes I serve this as a side dish along with another small snacks like Tapas. It’s no secret that I simply love Spanish Tapas!
This delicious recipe is served with, tomatoes, hummus, green pesto, olive oil and fresh parsley. Almost like a bruschetta, but with no bread. Perfect if you want less gluten and more vegetables.
- Half eggplant (3 slices)
- Handful of small Tomatoes
- 2 tablespoon of Hummus
- 2 tablespoon of Green Pesto of choice
- 2 teaspoon of Parsley
- 3-4 tablespoon of Olive Oil
- Salt and Pepper
Wash the small tomatoes and chop them in small pieces. Cook in 2 tablespoon of olive oil, salt and pepper on a grill pan or on the grill outside.
Wash and slice the eggplant. Add the slices on pan too and cook in a few minutes on each side until grilled.
Arrange the eggplant slices on a plate. Add hummus, green pesto, fried tomatoes and fresh parsley on top. Drizzle with salt, pepper and serve immediately.
Here is my very easy and tasty vegan breakfast pancakes with chickpeas. The beautiful color of curry (you can use turmeric too), brings out this yellow egg-color. Decorate with Spanish romesco pesto on top, avocado, radishes, tomatoes, salad or what else you’d prefer. You can also make the pancakes smaller and use for an appetizer or tapas.
- 150g Chickpea Flour
- 200 ml. Water
- 3/4 teaspoon Curry (or Turmeric)
- 1 teaspoon Chilli (can be omitted)
- fresh Chives
- juice from 1/2 Lemon
- Salt and pepper
- Oil or plant butter for frying
Place the chickpea flour into a bowl and add the water, whisking in until the mix is smooth and you see small bubbles on the surface. Stir in the chilli, chives, curry, lemon juice, salt and pepper and give it a final whisk. Add some fresh chives, taste the dough and add more spices if needed.
Heat some olive oil or butter in a small pan (mine is 20cm) and once the pan is hot pour some in the mix like a circle. Let it cook for 3 minutes. Then flip the pancake and let it cook for another 2 minutes. Continue with rest of the mix. Drizzle with some salt or pepper if needed.
Serve the pancakes/omelet with toppings: avocado, radishes, tomatoes, pesto and fresh chives.
Vegan Cabbage Fritters:
One of my newest, ultimate best – and most popular recipes: Tasty Cabbage Fritters recipe – one of the easiest crispy things you can make. And I think they will be some of your new favorite food if you’re looking for new plant based recipes that is everything except boring and tasteless.
You can serve these crispy treats to the whole family. It’s a very popular treat that all kids would love and adults will ask for the recipe.
- 2 tablespoon of Flaxseeds
- 7 tablespoon Water
- 2 tablespoon of Flour
- 1 teaspoon of Baking powder
- 1 teaspoon of Turmeric
- Salt and pepper
- Oil for frying
In a small bowl start to mix the flax seeds with water. Leave to thicken while preparing the vegetables.
Wash the cabbage and peel the carrots. Then shred both into small pieces.
Mix the shredded cabbage and carrots in a bowl along with flour, baking powder, turmeric, and a generously pinch of salt and pepper. Add the flax seed mix too. Combine all ingredients. (The mixture will be a little wet and sticky).
Form the mixing into fritters shape or which shape you’d like (see picture below).
Heat a pan with 3-4 tablespoons of oil. Carefully add the fritters. Leave to cook 5 minutes until crispy and golden. Flip them halfway through. Once cooked place on a plate with paper towels to drain the oil.
Should you prepare any of this recipes, tell me how they tasted! 😉