There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:
Ingredients 1 tbsp coconut oil 1 large onion, finely chopped 3 garlic cloves, minced 3 cm fresh ginger, peeled and finely chopped 1 tbsp curry powder 1 tbsp turmeric 2 tsp ground coriander seed 1 tsp paprika powder 400 ml coconut milk 2 tbsp spicy mango chutney 1 lime, the juice 2 tsp vegetable stock powder 400 g chickpeas, drained and rinsed 3 carrots, sliced 1 ripe mango, peeled and diced Salt 200 g baby spinach or kale For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.
Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.
Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.
In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.
My plum tree is overflowing with ripe fruit, and I’m trying to use as much as I can. I saw the talented @lesoulfoodist post a beautiful plum cake and got the recipe. I was not disappointed, let med tell you. A perfect cake, well balanced in sweetness that brought out the best in the plums. If you don’t have any plums of your own, you’re more than welcome to stop by and pick some from my tree!
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 (my best friend). Pour the batter into the spring form and even out. Cut the plums in half and take the stone out. Cover the batter with plums. In the food processor, combine the ingredients for the crumble. Distribute on top of the plums. Sprinkle with extra cinnamon on top. Bake in the oven for 45 minutes until the top is golden.
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.