Mango & Blackberry Smoothie Bowl

Another smoothie bowl reminding me of lovely summer days. Mango with a blackberry swirl and fresh blackberries. I don’t know if the pattern is a subconscious way of expressing that I feel that I seem to be moving in circles… or just that I need to work on my swirl skills!

Wishing you all a lovely weekend!

Pasta with Butternut Squash & Cashew Cream

Different shades of orange are abundant in my feed at the moment. And in my food too. And I love it! This is simply tagliatelle with oven baked butternut squash, some olive oil and fresh sage, together with the loveliest cashew cream.

Soak 3 dl of natural cashews in water for at least 4 hours, or overnight. Drain the nuts and mix in a blender or food processor together with 2 tbsp nutritional yeast, 0,5 dl oat milk and 1 tsp of salt. Add more oat milk until the cream is super smooth. I needed just over a deciliter in total, so add slowly and make sure you stop before it gets too runny. Enjoy with the pasta, on a sandwich or just straight out of the jar. It’s that good.

Pear Crumble Cake

I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!

Ingredients
4 dl plain flour
2 tsp baking powder
1 dl brown sugar
1/3 tsp vanilla powder
2 tsp cardamom, coarsely ground
pinch of salt
100 g vegan butter
0,5 dl aquafaba
1,25 dl plant milk
1-2 ripe pears

Crumble
0,75 dl plain flour
1 dl rolled oats
1 dl brown sugar
75 g vegan butter

Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper.
Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. (I used the food processor. Super easy!) Put the batter into the spring form and even out.
Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel.
In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top.
Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.

Nourish Bowl

I’m trying to fuel myself through this rough patch, with the dark and cold season ahead of us, with lots of nourishing, delicious food. I love my salads even in the winter, but I try to add a few warm ingredients to keep the body temperature up and to feel more full.

In this nourish bowl is:
* whole bulghur cooked in vegetable stock and turmeric
* avocado
* wilted baby spinach with garlic
* steamed broccoli
* oven baked butternut squash
* cucumber
* green lentils (canned)
* tofu feta (see step by step recipe in my Storiy highlights!)
* pomegranate seeds
* walnuts
* drizzle of olive oil

Sweet Potato Stroganoff

Stroganoff with a special type of “falukorv” sausage is a staple meal in many Swedish homes. This one is 100% plantbased and so much better. In my humble opinion.

Peel and dice 2 sweet potatoes. Bake in the oven at 225 C for about 15 minutes, until fork tender.

In the meantime, make the stroganoff sauce. Sauté 1 onion and 3 cloves of garlic, both finely chopped, in 1 tbsp oil in a large pot. (Use a cast iron pot if you’ve got one.)

Add 3 tbsp of tomato paste and fry for a minute. Then add one tin of tomatoes, 2 tsp vegetable stock powder, 1 tbsp of Dijon mustard and 2 tsp dried rosemary (If you sub with fresh rosemary, don’t add the sprigs until the last few minutes of cooking.) Simmer for ten minutes, stirring occasionally.

Next, add 1 dl of plant cream, 1-2- tsp agave syrup and 1 tbsp of miso paste. Bring to boil again. Add 2 carrots, coarsely grated. Season with salt and pepper. Don’t let the sauce boil more than a minutes or two after adding the carrots. You want to keep some crunch.

When you’re happy with the sauce, fold in the baked sweet potato, sprinkle with chopped almonds and rosemary. Serve with rice.

Chocolate PB Pancakes

I’m glad this shot isn’t on video. Peanut butter dripping everywhere except where I wanted it to, bananas sliding off the hot pancakes, cacao powder going all over the place. Oh, the mess I made! And taking actions shots without a tripod, is not something I would recommend… But despite this kitchen chaos, the pancakes were delicious!

2 ripe bananas
3 dl plain flour
3 tsp baking powder
1 tsp white vinegar
a pinch of salt
3 tbsp cacao
2 tbsp crunchy peanut butter
0,5 dl oil
2 dl oat milk

Mix all the ingredients in a food processor until the batter is thick and smooth. Fry on medium heat in a little oil until golden brown on both sides. Serve with banana, PB mixed with a splash of oat milk until runny, and sliced almonds and cacao powder.

Fruit Platter

I think this will be my Saturday theme. It’s so much fun making these fruit platters, and it’s my secret weapon in the fight against candy for the kids. And you, my IG friends, seem to enjoy them too!

Featured this week is satsumas, pineapple, pear, kiwi, banana, pomegranate (which the kids eat by the spoonful) and cape gooseberry, according to Google translate. In Swedish, they’re called physalis, which is neither a Swedish word nor a Swedish berry. English speakers, help me out! What do you call them?

Raw Salad with Tofu Feta

One of the things that I was reluctant to give up when going plantbased was feta cheese. I used to have serious cravings for it. There are some vegan alternatives to be found, but I have to say that the best substitute is one that I’ve made myself. Enter – tofu feta!

It’s basically extra firm tofu that has been pressed and then marinated for a day to get that distinctive flavour. It’s not as creamy (and obviously not as fat) but the taste is definitely there. The recipe is inspired by @fridasvegobak

With this tofu feta, I’ve made a lovely colourful raw salad. Carrots, cucumber, red cabbage, fennel, basil and pomegranate, a drizzle of extra virgin olive oil and a pinch of salt.

1 block extra firm tofu, pressed
2 tbsp nutritional yeast
1 tsp salt
2 cloves of garlic, sliced
1/4 tsp black pepper
1 tbsp dried oregano
1 dl canola oil
1 dl cold water
1 lemon, zest and juice

Combine all the ingredients to the marinade. Cut the tofu in cubes, 1×1 cm. Put in a clear glass jar and pour the marinade over the tofu. Make sure all the tofu is covered. Close the lid tightly and leave to marinate in the fridge for at least 4 hours, or even better overnight. Lasts about 5 days.

Apricot Breakfast Rolls

Freshly baked bread in the morning – few things can beat that! The smell from the kitchen and warm rolls is a truly great start to the day. If you want this, but don’t fancy getting out of bed at 4 am, go for an overnight dough. This is my favourite recipe from @mittkok and it’s so simple to prepare and makes the best rolls!

15 g fresh yeast
4 dl cold water
1 tbsp agave syrup
1,5 tsp salt
9 dl sifted rye
10-15 dried apricots, chopped in small pieces
optional 10 chopped walnuts

Dissolve the yeast in the water. Stir together all the ingredients to a dough. It’s supposed to be sticky. No need to work the dough until smooth. Cover with a damp kitchen towel and place in the fridge overnight.

In the morning, pour the dough onto a clean surface sprinkled with flour. Shape it to a long rectangle, about 40×10 cm. Fold lengthwise. Brush with cold water and sprinkle again with flour. Let the dough rest until the oven is heated to 275 C. Then place an empty oven tray in the oven for a few minutes until hot.

Cut the dough in twelve pieces, making sure they’re more or less the same size. Take out the hot oven tray, cover with parchment paper and transfer the rolls onto the tray. Bake in the oven for about 15 minutes until golden on top. Let cool on a rack under a kitchen towel for 5-10 minutes before eating.

One Pot Pasta

ONE POT PASTA WITH CAPERS

We had another go at one pot pasta and this was my favourite so far. Onions, cherry tomatoes, thinly sliced carrot, baby spinach and white beans, and topped with roasted pumpkin and sunflower seeds. But what really made the difference was adding capers. I used the regular little ones and stirred into the pot, and decorated with extra large ones. I love the salty flavour of capers, which is a bit like olives. But more subtle and better suited for warm foods, if you ask me.

The original recipe is found over at @hannelenesvegetar, and an earlier adaption can also be found a bit further back in my feed. Do you have any other one pot recipes that I should try? It’s certainly quick and convenient on a week night!