Categories
Breakfast Lunch Ovenbaked Sweets & Baking

Focaccia Garden

My friend Andrea of @sweet.in.nature, who inspired me to make my first focaccia garden, invited me to contribute to her hashtag #focacciafriday – and how could I pass on opportunity to make another one of these? So much fun to find a new type of canvas to create on!
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With this one, I held back a little on the flour, and let it rise overnight in the fridge. In the morning, I decorated it with flat leaf parsley and sage from my herb garden, and some sliced baby plum tomatoes. Then I brushed it richly with olive oil before baking it. I hope you check out the hashtag and give it a go yourselves!

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
Breakfast Lunch Ovenbaked Sweets & Baking

Focaccia Garden

One of my favourite things about the foodie community on Instagram is that it’s bursting with creativity. I just wish I had more time on my hands to try all the lovely things I see out there. One thing I just had to do was a focaccia garden. Have you seen them? I first saw my friend @sweetinnature post one, and started browsing the #focacciaart hashtag. So many gorgeous creations!

Here’s my first attempt, with baby tomatoes, flat leaf parsley, lemon thyme and asparagus. Yeah, it does look more vibrant and beautiful before it’s baked (swipe to see the before pic), but it was also lovely when it came out of the oven. And yes, it tasted delicious too.

Ingredients
20 g fresh yeast (or 12 g dry yeast)
3 dl water
0,5 dl olive oil
1 tbsp sea salt
1,5 tbsp agave syrup (or other sweetener)
7,5 dl plain flour

Dissolve the yeast in the water. If you’re in a hurry, use 37 C water, otherwise use cold. Add olive oil, sea salt and agave syrup, before adding the flour. Knead the dough for at least 5 minutes until smooth. Cover with a damp tea towel and leave to rise until doubled in size. I always prefer to start the dough with cold water and let it rise for a few hours in room temperature, or even all day in the fridge.

Transfer the dough to a tray, about 20 x 30 cm, covered in parchment paper and lightly greased. Flatten the dough carefully. Leave it for another 30 minutes.

Brush the dough with olive oil and decorate it with herbs and vegetables. Here I’ve used flat leaf parsley, baby tomatoes, asparagus and lemon thyme.

Bake for about 20 minutes in 225 C. Check often towards the end. (I didn’t, apparently. Should have taken it out 2 min earlier…) Leave to cool for a few minutes before serving.

Follow me on Instagram: https://www.instagram.com/neverenoughgreens/

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
Breakfast Lunch Pancakes

Lemon & Poppy Seed Pancakes

I haven’t posted pancakes in ages, even though we have them quite often. But here’s a stack for #pancakesunday! Lemon & poppy seed is often used in cakes and muffins, but works just as well in pancakes. Here’s my go to recipe:

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
0,5 dl canola oil (other other neutral oil)
2-3 tbsp lemon juice + zest
3 tbsp poppy seeds
a pinch of salt

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor until the batter is very smooth. Fry on medium heat until golden on both sides. Enjoy your Sunday!

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
Fruit & Berries Gluten Free Lunch Salad Snack

Orange Side Salad

Making the most of the citrus season before it’s over! A mix of different oranges topped with fresh rosemary, chopped almonds and dried cranberries. This worked really well as a fruity side salad, and I loved the combination of citrus and rosemary.