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!
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.
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?
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.
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!
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!
Making fruit platter really is a new hobby for me! Love to create it and love it even more when the kids devour it with great enthusiasm. On this one I put green grapes, pears, peaches, figs and kiwi. Then I made a chocolate date dip, which was absolutely delicious.
Chocolate date dip Soak 10 dates for about an hour. Remove the water. Blend the wet dates with 1 tbsp of coconut oil, 1-2 tbsp cacao powder and a pinch of salt together with some plant milk. For me 0,5 dl of oat milk was enough to make it smooth, so start with a little and add more until you have the desired consistency.
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.
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!
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!