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!

Sunday breakfast

I couldn’t think of a better way of starting the day. Thick slices of homemade rye sourdough bread, straight from the oven. Mashed avocado, tomato slices, fresh basil, a drizzle of olive oil and seasoned with salt and pepper. A bouquet of forget-me-nots picked from the garden. Got to love the weekend!

Tomato “Tuna” Nigiri Sushi

Sushi was a deal breaker when considering going plant based. I’d been craving sushi, and needed to find a good substitute. This tomato “tuna” was just what I was looking for! Great recipe from @plantd.co. Check out their video for a visual guide.

Ingredients
3 large tomatoes
2 dl sushi rice
2 tsp rice vinegar
2 tsp caster sugar
1 tbsp Japanese soy
1 tbsp olive oil
2 tbsp warm water
0,5 tsp nori flakes/nori paper
0,5 tsp smoked paprika
wasabi and sushi ginger
vegan mayo
roasted sesame seeds

  • Boil water in a saucepan. Cut a cross with a sharp knife at the base of the tomato, just through the peel. Put the tomatoes in the boiling water for about 1 minute until you see the first crack in the peel. Remove, rinse in cold water and peel carefully.
  • Cut each tomato in six wedges and remove seeds and walls with a small knife or teaspoon.
  • Mix soy, olive oil, warm water, nori flakes and paprika in a bowl. Add the tomato slices and leave to marinate for at least 30 minutes.
  • Prepare the sushi rice according to instructions on the packet and season with rice vinegar and sugar.
  • Shape 18 nigiri nuggets with wet hands, add a smear of wasabi and place the tomato slices on top. Finish off with a dot of vegan mayo. Serve with soy, ginger and wasabi.

Lunch Bowl

Super quick and easy lunch bowl on what was left from last night’s dinner. Oven roasted potato wedges and carrots, soy mince with cumin, corn cob, oat sour cream, guacamole, pickled red onions, lime, coriander and a drizzle of taco salsa. On the table in five minutes. Bowls really are the best way of making use of leftovers!

Potato & Leek Soup

It doesn’t get any easier than this. The summer is still holding off this year, so a warm and comforting bowl of soup is just what we need. Use a higher starchy type of potato, the same as for mashing, like King Edward.

Ingredients
1 kg potatoes
2 cloves of garlic
1 small leek
ca 1 l water
2 tsp vegetable stock powder
1,5 dl oat cream
2 tbsp olive oil
salt and pepper

Topping
2 tbsp pumpkin seeds
2 apples
0,5 tsp thyme
0,5 tsp curry powder

  • Peel the potatoes and cut in pieces. Slice the leek and the garlic.
  • Sauté leek and garlic in a little bit of cooking oil in a large pot until soft. Add potatoes and cover with water. Bring to boil. Add vegetable stock.
  • Cook under a lid until the potatoes are soft.
  • Remove from heat and add oat cream and olive oil. Use a handheld blender and mix until smooth. Add more water if necessary. Season with salt and pepper.
  • Roast the pumpkin seeds in a dry pan for a few minutes.
  • Cut the apples in small cubes. Fry in a pan with a bit of oil, curry and thyme.
  • Serve the soup with the toppings.
  • If there are leftovers, add some extra water when heating it up the next day.

Green Soy Bean Burger

Apparenty, today is #internationalburgerday, which I wouldn’t really care about if it wasn’t for the fact that lobbyists are trying to make the EU decide that only meat products can use the name “burger”. Totally ridiculous. As if this isn’t burger. I can assure you that it is, and packed with proteins too, if you’re concerned with that when not eating meat.

Ingredients
200 g frozen soy beans
2 cloves of garlic
1/2 red chili, mild
zest from 1 lemon
100 g natural cashews
200 g potatoes, cooked, chilled and peeled

Asian sallad
1 carrot, 1 pak choy, fresh Thai basil and coriander, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp Japanese soy, 1 tsp sesame oil, 1 tsp brown sugar

For serving
4 burger buns, 1 avocado, vegan chili mayo

Cook the soy beans, rinse in cold water and drain well.
Finely chop the garlic and the chili.
Put soy beans, garlic, chili, lemon zest and potatoes in a food processor and pulse a few times. Add cashews and pulse a couple of times again. Don’t mix too long, make sure to keep it chunky for better texture.
Fry or grill the burger in a hot pan for a few minutes on each side.
Make a quick Asian sallad of thinly sliced carrots, pak choy, Thai basil and coriander. Mix ingredients for the dressing and pour over the sallad.
Serve the burgers in buns with sliced avocado and Asian sallad.

Brownies (best ever!)

Yesterday was Mother’s Day in Sweden. My four children gave me drawings and lilacs picked in our garden. I made a brownie for dessert (didn’t want to risk it by letting the kids go bananas in the kitchen…). And this was seriously to die for. Gooey, rich and fudgy. Absolutely perfect! I found the recipe on @nora_cooks_vegan_ and made a few alterations – most importantly I added peanut butter – and converted it to metrics.

What are you waiting for? I’m sure you’ve got something to celebrate today!

Ingredients
4 tbsp ground flax seed
1,5 dl water
150 g vegan butter (I use Naturli)
2 dl caster sugar
2,5 dl brown sugar
0,5 tsp pure vanilla powder
1/2 tsp salt
0,5 dl crunchy peanut butter
2 dl plain flour
2 dl cocoa powder
100 g vegan dark chocolate

  • Add water and flax seed in a small bowl. Leave to thicken.
  • Preheat the oven to 175 degrees. Line a small oven pan (ca 15×30 cm) with baking tray paper. Run it under water and squeeze it to make it easier to shape.
  • Melt vegan butter in a small saucepan. Put caster and brown sugar, vanilla powder and salt in a large bowl, add the melted butter and whisk together.
  • Pour the flax seed mixture through a sieve and measure 1 dl of liquid. The liquid should be like runny egg white.
  • Whisk the batter together with flax seed liquid and peanut butter. Now sift cocoa over the bowl, stir carefully with a large spoon until combined. Repeat with the flour.
  • Coarsely chop the chocolate and add about 2/3 to the batter. Pour into the oven pan and sprinkle with the rest of the chocolate.
  • Bake until the cake is just set. When you give the pan a light shake, it shouldn’t jiggle. Mine needed about 50-55 minutes, but be sure to check from 40 minutes and every five minutes from then.
  • Leave the brownie to cool in the pan for 30 minutes, then lift it out using the baking tray paper. Let it cool for at least an hour before removing the paper and cutting it in rectangles. I even put mine in the freezer for about 30 minutes, which made it a lot easier to cut.

Chili Sin Carne

I rarely use meat replacement products such as soy sausages, mince or burgers. But sometimes they come in handy, and here I improvised a chili sin carne with soy mince. It’s a bit spicy, so make sure to add chipotle paste to your own taste. Enjoy!

Ingredients
1 onion
3 cloves of garlic
2 tbsp cooking oil
2 tbsp chipotle paste
2 tbsp tomato puree
2 tsp ground cumin
1 tsp cinnamon
500 g soy mince
2 tins of crushed tomatoes à 400 g
1 tbsp miso
1 packet black beans à 400 g, rinsed and drained

For serving
Rice, tortillas, coriander, pickled red onion and plant sour cream

• Finely chop onion and garlic. Fry in oil on medium heat in a large pot. Turn upp the heat and add chipotle paste and spices. After a minute, add the soy mince and fry while stirring.
• Add crushed tomatoes and miso. Mix well, turn the heat down and let simmer under a lid for 15 minutes. Stir from time to time.
• At last, add the black beans and remove the pot from the heat. Season with salt and pepper.

Sweet Potato Dip

In Australia, we had a delicious sweet potato dip. When we got back to Sweden, I tried to recreate it. The result was even creamier and 100% plantbased. It’s a great addition to any kind of bowl, or a simple pasta dish just tossed together with warm spaghetti and some fresh baby spinach and basil.

Ingredients
2 sweet potatoes
1,5 dl natural cashews
200 g cannellini beans
2 tbsp olive oil
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt

Cut the sweet potatoes in half. Put on a baking tray with the cut side down and bake in the oven at 200 degrees until soft, 30-40 minutes.
Roast the cashews in a dry pan.
Rinse and drain the beans.
Peel the sweet potatoes. Mix in a food processor to a smooth dip together with beans, olive oil, lemon juice and nutritional yeast.
Season with salt, and add some lemon juice or olive oil for smoother dip.
At last, add cashews and mix only for a few seconds. Make sure to leave bits of cashews for a crunchy dip.

Rice & Black Bean Burrito

Wrapping stuff in a tortilla is always a great idea. It looks better, it tastes better and it makes it easier to sneak ingredients in that the kids might not be so keen to try if they are visible. Well, until they start unwrapping or begin to eat from the bottom…

Ingredients
* 2 dl rice, basmati or other
* 2 tsp vegetable stock powder
* 1 onion
* 2 cloves of garlic
‘ 2 tsp cooking oil
* 1 tbsp ground cumin
* 1 tbsp dried oregano
* 1 tsp paprika
* ca 200 g crushed tomatoes (half a tin/packet)
* 400 g black beans, rinsed and drained
* 1 dl corn kernels

For serving:
wheat tortillas, lettuce, avocakdo, pickled red onions, hummus or plant sour cream, sriracha sauce, coriander, mint and cashew parmesan

Boil the rice in vegetable stock as instructed on the package.
Finely chop onion and garlic. Fry on medium heat in cooking oil. Add spices and turn the heat up. Add black beans and lightly crush about half of them with a spatula and fry for a couple of minutes.
Add rice, crushed tomatoes and corn kernels to the pan. Mix well. Season with salt and pepper.
Quickly toast the tortillas in a dry pan. Serve immediately. Put lettuce on the tortillas, then add rice and bean mix, avocado, hummus or sour cream, a drizzle of sriracha depending on how spicy you like it, then fresh herbs and cashew parmesan. (Natural cashews mixed with nutritional yeast and salt.)