Plantbased food by Mimmi Kvist
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!
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.
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.
Anyone else already dreaming of next summer? I know, I’m hopeless. But I found this photo and wished the weather allowed for bowls like this. Just frozen banana and strawberries blended with a splash of oat milk and topped with redcurrants, pumpkin seeds, puffed quinoa and roasted coconut flakes. Those were the days!
I really need variation to my breakfasts, and this is one of my favourites at the moment. My 2-year-old also really likes this, and he wants to sit on my lap and eat from my bowl rather than his own. So I have to be quick if I want my share!
Add 0,75 dl rye flakes and 0,5 dl shredded coconut to a bowl. Add 2 dl of water, a handful of blackberries and a large pinch of salt. Cook in the microwave for 5 minutes (or on the stove top if you prefer). When the porridge is thick and creamy, stir well and then add a spoonful of berry jam (I use Queen’s jam, which is half blueberry, half raspberry). Add toppings of your liking. Here I’ve used redcurrants, blackberries, puffed quinoa and roasted coconut flakes. Enjoy with plant milk and then go off and have a lovely day!
How about a stack of banana pancakes to start this week off in the right mode? Topped with handpicked blackberries and blueberry & raspberry jam (called Queen’s jam in Swedish), and roasted pumpkin seeds, puffed quinoa and walnuts. My kids just wouldn’t stop eating. That’s the best compliment I can get!
Ingredients
3-4 very ripe bananas
2 dl plant milk
1 dl rolled oats
2 dl plain flour
1 dl aquafaba
0,5 dl neutral oil
2 tsp baking powder
1 tsp white vinegar
a pinch of salt
a pinch of vanilla powder
Mix all the ingredients to a smooth batter using a food processor or blender. Fry the pancakes on medium heat until golden on both sides. Enjoy with the toppings of your choice.
Found this photo of a summery smoothie bowl that I hadn’t posted. Now I’m dreaming myself back to long, leisurely breakfasts, sunshine and warm days, the sea and beautiful evenings when the sun never sets. See, the good thing is that in my dreams summer is always perfect in every way!
In this little bowl of goodness is frozen banana, mango and strawberries with a bit of oat milk, and on top I’ve put some handpicked blackberries, pumpkin seeds and cacao nibs, plus a non-edible flower from my mother-in-laws beautiful plant. Those were the days!
It’s definitely getting too cold for smoothie bowls in the morning now. Good thing that the alternative is pretty good too. I don’t like oat meal, so I make my porridge with rye instead. Then I add a heaped spoon of crunchy peanut butter and banana slices that I’ve quickly heated up in a pan with a pinch of brown sugar until golden on both sides. To top it off I add some roasted coconut flakes and cold oat milk.
Peanut nutter is seriously addictive. The jars should come with warning labels. My 2-year-old eats it on sandwiches, except he doesn’t eat the bread. He licks the peanut butter off and asks for more. Social convention is the only thing stopping me from doing the same.
Another way of indulging is adding it to a smoothie. This is simply frozen banana, PB and oat milk blended until super creamy and smooth. Topped with home made peanut butter granola, quinoa puffs, cacao nibs and frozen blackberries, it’s the ultimate breakfast treat for PB junkies like me and my son.
A perfect snack to bring on a picnic. Approved by all four children! A lot healthier than your regular muffin, with oat, banana and only a little sugar. Original loaf recipe from @thesimpleveganista and only slightly adjusted by me.
Ingredients for 12 medium sized muffins
175 g rolled oats
175 g sifted rye flour
80 g brown sugar
3 tsp baking powder
a pinch of salt
3 ripe bananas, medium size
0,5 dl plant milk
0,5 dl canola oil (or substitute)
100 g frozen blueberries
Mix all the dry ingredients in a large bowl. Mash the bananas and combine with the mix. Add plant milk and oil and quickly combine until you have a thick batter. At last, fold in the blueberries.
Divide the batter into 12 muffin cups (preferrably in a muffin baking tray). Sprinkle with brown sugar and rolled oats.
Bake in the oven at 225 C for about 20 minutes, until a toothpick will come out clean when testing. Remove from the tray and let cool.
