Categories
Bowl Dinner Lunch Salad

Quick Tabbouleh

First of June, and summer is officially here! I’m planning to eat endless bowls of salads this season. And I’m so looking forward to all the fresh produce that will be available. Do you want to get inspired – be sure to follow #produceisbeatuiful and start tagging your own photos too! @allisondavidphotography has arranged a series of challenges and collabs that I’m excited to join.
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This is my first contribution – a super quick take on tabbouleh, which is up there among my fave salad combos. While authentic tabbouleh is made with couscous that soaks overnight, this is a short cut if you want those delicious herbs and tomatoes but rather eat today than wait until tomorrow.
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• cooked whole bulghur
• green lentils
• diced tomato, cucumber & avocado
• LOTS of chopped flat leaf parsley & fresh mint
• olive oil
• lemon juice
• salt & pepper

Categories
Bowl Dinner Gluten Free Lunch Ovenbaked Sauce, dip & salsa

Falafel Bowl

You know when you find a stack of different leftovers in the fridge, and just throw them in a bowl together. Doesn’t it often end up better than the original meal? That was definitely the case here. Spicy potato wedges, crispy falafel, oven baked Greek salad, hummus, tzatziki and baby spinach. Dreamy!

Categories
Dinner Gluten Free Lunch

Asparagus, Pea & Lemon Risotto

My friend @happyherbivorekitchen posted a risotto a while back, that I immediately put down on my (ever growing) must-try-list. She had used a recipe from @happyskinkitchen that I followed pretty closely, and then added asparagus at the end. It was absolutely lovely, maybe even the best risotto I’ve had. I just loved the flavours coming together – zesty lemon, sweet leek and peas, creamy rice and fresh and crisp asparagus. Don’t miss out on this one!

Ingredients (serves 4):
1 small och 1/2 large leek
3-4 cloves of garlic
4 dl arborio rice
1 litre vegetable stock
2 dl frozen peas
1 lemon, zest and juice
1 bunch asparagus
olive oil, salt, pepper and nutritional yeast for seasoning

In a large pot or pan, add a dash of olive oil and sliced leek and chopped garlic. Sauté on medium heat until leek and garlic are soft. Turn the heat up and add the rice. Fry for a minute until the rice starts to look shiny.
Add 3-4 dl of boiling vegetable stock. (This is important! If you add cold stock the cooking of the rice stops. I usually keep a pot on low heat while making the risotto.) Count the cooking time from when you add the stock, in total 20-25 minutes.
Let the rice absorb the stock while stirring often. When there’s no liquid left, add another 1-2 dl of stock and repeat the process until all stock has been absorbed.
When you add the last of the stock, also add lemon juice and zest, peas and asparagus cut in large pieces. Once everything it heated, drizzle with olive oil and season to taste. For that parmesan flavour, add 1-2 tbsp of nutritional yeast. Enjoy!

Categories
Dinner Lunch Salad Sauce, dip & salsa

Caesar Salad

Let’s pretend I didn’t see the snow that fell today, and say that it’s spring and time for salads! A classic Caesar never gets old. Here’s Romaine lettuce, cucumber, “bacon” (thinly sliced eggplant fried crispy with oil, smoked paprika powder and salt), fried soy bits, avocado and bread croutons. And then I literally drenched the whole thing in this delicious dressing!

Dressing
2 dl soaked cashews
3 cloves of garlic, sauteed
1 tsp soy sauce
3 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp capers, drained
1 dl water
1/4 nori sheet

Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.

Categories
Asian Dinner Ovenbaked

Paneer Butter Masala & Naan

I don’t cook a lot of Indian food, but when I do I always love it. All the spices and flavours, and of course the delicious naan, go so well together.

Here I’ve made Paneer Butter Masala after a recipe from @veggie_intervention and it was exactly as good as I was hoping for. I also made naan for the first time after a recipe from greenwarrior.se, and this was equally satifying. I’ll link to both their original posts in my Stories, and if you’re not following these accounts already, you most definitely should Gorgeous photos and delicious, inspiring food!

Categories
Dinner Lunch Ovenbaked Snack

Asparagus Pastry

I’m so happy that it’s time to eat asparagus again! Not only is it one of my favourite vegetables, it also means winter is finally over. And that’s all I’ve been dreaming of since October. Here’s a super simple asparagus pastry that works perfectly as a light lunch or part of a buffet.

I used store bought puff pastry (which is usually vegan despite the Swedish name being “butter dough”). I simply rolled the dough out, broke the hard end bits off the asparagus stalks and spread them out on the dough. Then I folded in the edges, sprinkled a little vegan cheese on top (I like @valiosverige Oddlygood Veggie grated) and baked it in the oven at 200 C for just under 20 minutes. The last few minutes I added some sunflower seeds on top. Pine nuts or other seeds would work as well.

Categories
Asian Bowl Dinner Lunch Pasta & Noodles Soup

Ginger Miso Ramen

I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots of miso, brown sugar, soy sauce and water. I stirred once in a while and added more water, and when it was time to eat I added sesame seed oil, lime juice and a little more soy. The broth was so rich and packed with umami, and absolutely delicious.

I prepped bowls with noodles, baby corn, green soy beans, fried tofu, steamed broccoli, bean sprouts, thinly sliced carrot and fresh mint leaves. Then I poured the hot broth over the vegetables at the table and sprinkled with black sesame seeds. Best meal in a long time!

Categories
Cheese Dinner Lunch Platter Salad Sauce, dip & salsa Snack

Meze Platter

I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
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Platter details:
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.

Categories
Asian Bowl Dinner Gluten Free Lunch Salad

Mushroom & Spinach Bibimbap

I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego på 30 minuter” (only available in Swedish as far as I know).
A quick breakdown of the bowl:
* mix of jasmine and black rice
* sliced mushrooms with garlic and spinach
* kimchi
* avocado
* cucumber
* vegan mayo
* dressing with soy sauce, sesame oil, rice vinegar and agave syrup
* black and white sesame seeds

Categories
Bowl Dinner Lunch Salad

Tomato Bulghur Salad

I can’t describe how much I long for tomato season! I know, it’s like six months away. I found this mix with plum, yellow, purple and red baby tomatoes, and couldn’t resist it. Just cut them in half and combined them with cooked bulghur, green lentils, sunflower seeds, Kalamata olives and fresh basil. A drizzle of good quality olive oil, a dash of white vinegar and salt and pepper was all the dressing it needed. Lovely quick lunch salad!