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.

Fruit Platter & Chocolate Dip

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.

Green Pea Falafel & Beetroot Hummus Bowl

I found a recipe in @vegomagasinet for green pea falafel. I haven’t made my own falafel before, so I thought I’d give it a try. I had some trouble getting the falafel batter to hold together in the pan, but with some extra flour they turned out pretty decent. A beetroot hummus was a nice match, and with potato wedges, and tomatoes, parsley and the last cornflower from our garden it made a colourful bowl.
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Don’t miss my Story highlight on how to make the smoothest and best hummus!

Tacos with Coleslaw

Hello there, #tacotuesday it’s good to see you! Especially loaded with goodies like soy mince, white beans, oven roasted potatoes, tomato salsa, sweetcorn, guacamole and coriander. And my new favourite taco topping – coleslaw! I love the crunch and creaminess it adds. I simply mixed thinly sliced red cabbage and grated carrots with a little vegan mayo, a dash of white vinegar, salt and pepper.

What’s your best addition to tacos? Give me your favourites, please!

Pasta Bowl with Dips

A nice dip or sauce can lift any salad bowl to new heights. And the more the merrier, right? So for this pasta bowl (yes, there is penne pasta well hidden underneath the greens), I topped it was guacamole, home made coleslaw with vegan mayo, and the smoothest hummus you could ever imagine.
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I’ve put a Story highlight in my profile how to make this divine, life changing hummus (after a recipe from @hannelenesvegetar). After trying this, where the trick is to boil canned chickpeas with baking soda, you’ll never want to eat another hummus again. You can thank me later.

Meatballs & Mash

I don’t often eat the kind of old school Swedish food that we call “husmanskost”. But it’s something special about those childhood memories and the flavours that a whole country knows.
On this plate is:
* meat(less) balls from @anamma_sverige
* potato mash with lots of vegan butter
* pickled gherkin
* “Brown sauce” with butter, plant milk, some soy sauce, onion
* lingonberry jam.

Varsågoda! (Meaning something in-between Help yourselves and Bon appetite!)

Kale & Hazelnut Salad with Tahini Drizzle

A flavourful green salad that stands for itself or as a side to oven roasted veggies.

Slice four leaves of kale and remove the hard stems. Massage the kale for a few minutes with olive oil, a squeeze of lemon and a large pinch of salt. Add steamed haricot verts, roasted hazelnuts and halved Cape gooseberries (also called physalis). For the dressing: Add 2 tbsp tahini with 0,5 tsp agave syrup, a pinch of salt and 1 tsp lemon juice to a mug. Stir with plant milk to a runny dressing.

Kale, Lentil & Bulghur Salad

Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.

In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.

No Rules Maki Rolls

I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.

In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!

Pad Thai

Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!