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.

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.

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.

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!

Green Pea Soup

It’s fun to follow the seasons here on IG. Right now, it’s all about pumpkin, soups and fruit pies. Yes, all the best things about autumn! Honestly, I’m quite jealous of my friends in the Southern Hemisphere, who are going towards summer with beautiful berries, smoothie bowls and salads. But since I’m stuck here, I have to make the best of it! Like this green pea soup, definitely one of the perks of autumn.

Chop 1 onion and 4 cloves of garlic and sauté in a large pot in a little bit of oil. Peel 3 potatoes and cut in slices. Add to the pot. Next, add 400 g of frozen green peas and cover with water. Bring to boil and cook until the potato is really soft, 10-15 minutes. Add 1 dl plant cream, 2 tbsp miso and 0,5 tsp salt. Blend until smooth, and add salt and pepper to taste. For serving, I used frothed barista oat milk to pour on top, and toasted pumpkin seeds. And of course a thick slice of homemade bread. Perfect for a cosy autumn dinner!

Rainbow Salad

I see so many gorgeous, colourful salads here in my feed. So inspiring! Here my contribution – a nourishing, yummy salad with every colour of the rainbow. I served it with a smooth hummus on the side (see recipe for a world class hummus in my Stories).

Ingredients by colour:
• Red rice and sliced red apples (red, obviously)
• Golden bread croutons and roasted walnuts (let’s count that as orange, shall we?)
• Marigold petals (yellow)
• Steamed broccoli, avocado, green lentils, parsley and pumpkin seeds (green)
• Raw grated beetroot (purple)
• Borage petals (blue)

I hope you also enjoy eating the rainbow, my friends!

Shepherd’s Pie

I have a weak spot for everything British, and Shepherd’s pie is no exception. I absolutely love mashed potato, so this makes such a great, comfy dinner. Underneath the mash is chopped onion and garlic, grated carrots, peas and sweetcorn quickly fried in a pan with a bit of oil, black pepper and some soy sauce and miso for salt and umami. I baked the pie for 20 minutes until the top started to look golden. At last, I sprinkled nutritional yeast on top when serving for that cheesy flavour.

Tom Kha Soup

When the cooking is a bit too jazzy to remember the recipe, a photo of the result will have to do. I remember adding coconut milk, ginger, kaffir lime leaves, miso, lime, nutritional yeast, red curry paste, cane sugar, lots of veggies and some coriander and cashews at the end. Well, something along those lines. Next time, I’ll be better prepared with the right ingredients and a recipe to follow!

Slow Roasted Tomato Spaghetti

This pasta was so simple to make, yet so full of flavour. Best combo, right? I cut 400 g large cheery tomatoes on the vine in half, and put them with the cut side upwards on a oven tray. I drizzled them richly with olive oil, salt and 2 cloves of sliced garlic. Then I slowly roasted them in the oven at 150 C for 1 h 15 min.

I chopped a handful of almonds and roasted them lightly in a pan. When the tomatoes were ready, I boiled the spaghetti. Meanwhile, I put the roasted tomatoes in a pan on medium heat. I added 1 tbsp of extra olive oil, 0,5 dl of white wine, a splash of white vinegar, black pepper and 10 leaves of fresh basil. I let it simmer until the pasta was ready.

When all was ready I simply poured the pasta into a large bowl and tossed it with the tomato sauce, and added some fresh basil and the roasted almonds. The best pasta we’ve had in a long time!