I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top, I cut whatever veggies I found that needed to be used up in thin strips. Carrots, red cabbage, mushrooms, haricot verts and fresh pineapple. I stir fried it quickly on high heat, and added cooked somen noodles at the very end. Ready to serve in less than 20 minutes!
Once you pop, you can’t stop. Remember that slogan? Yep, that’s me in a nutshell. Now it’s platters this and platters that. I’m testing both my own and my children’s patience with these elaborate presentations. But I love doing it! I always need a creative outlet, and right now this is my favourite.
Here are easy banana pancakes served with red grapes, pineapple, satsumas, green and red apple, goldenberries and last but not least nergi – kiwi berries. I’ve seen them everywhere on IG, and finally found them in the supermarket. Sweet and tasty, but most of all a pretty decoration to be honest.
I’ve shared this before, but I need this again to boost my immune system. Lots of lemon and ginger to fight of those winter colds! In the smoothie: frozen banana, frozen mango, fresh ginger, freshly squeezed lemon juice and a splash of oat milk. Toppings: lemon slices, frozen blackberries, roasted coconut flakes and puffed quinoa.
Since I went vegan, I’ve really taken a liking for white pizzas, without the tomato sauce. This autumn inspired version is topped with thinly sliced raw potatoes and onion, mushrooms and apple. Then I drizzled it with olive oil, added cashew parmesan, flaked almonds and sprigs of rosemary. I baked it in the oven at 250 C for 12-15 minutes until golden. Before serving I added a bit more olive oil, some extra cashew parmesan, salt and black pepper. Highly recommended!
Weekends are for baking, aren’t they? At least I take every opportunity to bake something, so when our friends wanted to come over to play and have a fika I went straight to the kitchen and whipped up this apple pie. (You know fika, right? It means to have coffee, sometime on its own or with something sweet, but also socialising and a reason to meet. It’s genetically passed on from generation to generation in Sweden.)
Crust & weave
125 g vegan butter (cold and firm)
3 dl plain flour
1 tbsp cold water
Mix the ingredients in a food processor until you have a ball of dough. Take 1/4 aside for the weave. Flatten the larger part with a rolling pin (between sheets of parchment paper if necessary) until 2-3 mm thick. Transfer carefully to a pie tray. Prick with a fork and pre-bake for 15 min in 225 C.
2 large apples, finely diced
0,5 dl caster sugar
2 tsp cinnamon
2 tbsp corn starch
Combine the ingredients in a large bowl, so that the apple dice are all covered in sugar and starch. Put the apple mix in the pre-baked pie crust. Flatten the remaining part of the dough and cut strips. 1 cm wide. Create a weave on top of the apples. Bake the pie for 30-40 minutes in 200 C, until the filling in soft and the weave is golden brown. Serve with vegan vanilla custard or ice cream.
The simplest of platters for this Saturday. Grapes, kiwi, blackberries and raspberries. Which side would you pick? Hope you all have a lovely weekend!
I’ve spent most of the day in the car, driving from the East to the West coast of Sweden. It’s been a very gray and rainy day, and I miss summer terribly. This photo cheered me up, it’s the plum marmelade I made from fruit from our own tree, in the last days of summer. It’s made with only fruit, sugar and cinnamon, and I love that it’s possible to keep the summery flavours in a jar and bring it out to brighten a dull November day.
It wasn’t until last year that I learnt to like porridge. Or let’s put another way – I realised that the toppings were everything! With fruits, nut butter and spices, that porridge got a whole lot better.
And now I’m going to the next level – eating it with granola and frothed oat milk. Heavenly! (Check out the Chunky Monkey Granola a few posts back, it’s delicious.) In this bowl I’ve also got kiwi, nergi (kiwi berries) and peanut butter. Because going next level is obviously about adding *more* toppings!
TOMATO & CAPERS PASTA
A super quick and easy weeknight pasta. A tomato sauce with onion, garlic and tinned tomatoes and some seasoning served with capers fried in olive oil. Try it! It really brings the flavour out, and is such a great addition. Paired with penne pasta and fresh basil, it makes a tasty meal for a Wednesday! Found the recipe in a book by @welldonesthlm and tweaked it to be vegan. This is a favourite that we’ve made many times.
Can you tell that platters are my new hobby? I took a leap and tried making one with vegetables and dips instead of fruit. I was hoping that the kids would dive straight in and eat in the same manner as the fruit platters. They did not. Well, the carrots and tomatoes were alright, but not much else. I’ll admit I was a bit disappointed…
On this platter: orange and purple carrots, cauliflower, cherry plum tomatoes, mushrooms, sugar snaps and red cabbage, and hummus (you can find the ultimate smooth hummus recipe in my Stories highlights!), cheesy sunflower seed dip and a vegan pesto (store bought from @garantskafferiet – really good!).