My food processor is working really hard at the moment. Counting backwards today, I’ve made guacamole, two flavours of nice cream for the kids, one crumble and one batter for a cake (recipe coming very soon!) and last but not least this mango and melon smoothie.
As usual I started with frozen banana, frozen mango and a splash of oat milk. Then a added some green honeydew melon, a variety I hadn’t seen before. I served it with fresh redcurrants, cacao nibs, pieces of melon and puffed quinoa. Thank you food processor for your loyalty! What would I do without you?
I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.
In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!
Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!
On this plate: sweet potato, diced and oven baked red cabbage, thinly sliced green soy beans nectarines hummus with looooots of tahini cucumber alfalfa sprouts rock melon (hidden under the coriander) baby spinach capers coriander drizzle of vegan sriracha mayo . #neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove
WATERMELON SMOOTHIE BOWL Back to reality. After only a couple of days in the office, I’m already wishing to go back to warm summer days and time to make smoothie bowls like this one for breakfast.
I simply cut watermelon in pieces, froze them overnight together with some banana, and then blitzed the two together with a splash of oat milk in the food processor in the morning. Toppings are watermelon, cacao nibs, shredded coconut and beautiful (but not edible!) flowers. A pink summer dream!
Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person. 2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts! . Now about that zucchini bread. You’ll want to make this. Ingredients: 6 tbsp aquafaba 2 dl caster sugar 1,5 dl neutral oil 5 dl plain flour 1,5 tsp baking powder 1 tsp vanilla sugar 2 tsp cacao 1 tsp salt 1,5 tsp cinnamon 1 tsp ginger powder 5 dl coarsely grated zucchini 100 g chopped chocolate . Pre-heat the oven to 200 C. With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter. In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter. Add oil and grated zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces. Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper. Bake at 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry. Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)
A quick pasta dish with Mediterranean flavours. Garlic and onions, sliced mushrooms and zucchini, white cabbage, baby spinach leaves and green olives. Then I added some ajvar relish, fresh rosemary, lemon juice, salt and pepper. Served it with pasta (shaped as wild animals – the kids’ choice and the only animals we eat!), topped it with more olives, flat-leaf parsley and a spoonful of ajvar. Easy peasy!
You know that “I’m the best mum in the world” feeling, when you just whip up a batter and fry a stack of fluffy pancakes and bring them on a picnic with the family? Here’s a recipe for you, if you want to collect points from your kids.
Ingredients (serves a hungry family of six) 5 dl plain flour 1 dl potato starch 4 tsp baking powder 0,25 tsp vanilla powder 0,5 tsp salt 4 dl oat milk (or other plant milk) 0,5 canola oil 1,5 tbsp lime juice (can be substituted with lemon or vinegar for acidity)
Combine all dry ingredients in a large bowl. Add oat milk and oil to the mix and blend thoroughly until combined and lump-free. At last, add lime juice or similar. This reacts with the baking soda and makes the pancakes fluffier. Fry pancakes in oil on medium heat until golden on both sides and serve with berries.
We’ve been away from home that past three weeks, staying with family for our summer holiday. Some might call me crazy, but I brought my food processor along. Best decision! I’ve used it all but two or three days. For hummus, baking, nut butter and – most importantly – my smoothies.
In this one I’ve put frozen bananas, cacao powder, peanut butter and oat milk, and the toppings are banana, blueberries, cacao nibs, pumpkin seeds and a drizzle of my homemade nutella. That’s a smoothie worthy of a holiday breakfast!
Carrot cake (the one I posted the other day) wasn’t the only thing we served on my youngest’s birthday party. I also to the opportunity to do something I’ve been dying to try for some time. A really loaded, indulgent, generous fruit platter! It was so much fun making it, and even more fun watching the kids dig in. The table was full of other sweets, but they went straight for the colourful tray. The little birthday boy, who absolutely looooves fruits and berries, couldn’t have been happier!
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!