Categories
Dessert Fruit & Berries Gluten Free Snack

Fruit Platter

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?

Categories
Bowl Dinner Gluten Free Lunch Salad

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.

Categories
Breakfast Fruit & Berries Ovenbaked Sweets & Baking

Apricot Breakfast Rolls

Freshly baked bread in the morning – few things can beat that! The smell from the kitchen and warm rolls is a truly great start to the day. If you want this, but don’t fancy getting out of bed at 4 am, go for an overnight dough. This is my favourite recipe from @mittkok and it’s so simple to prepare and makes the best rolls!

15 g fresh yeast
4 dl cold water
1 tbsp agave syrup
1,5 tsp salt
9 dl sifted rye
10-15 dried apricots, chopped in small pieces
optional 10 chopped walnuts

Dissolve the yeast in the water. Stir together all the ingredients to a dough. It’s supposed to be sticky. No need to work the dough until smooth. Cover with a damp kitchen towel and place in the fridge overnight.

In the morning, pour the dough onto a clean surface sprinkled with flour. Shape it to a long rectangle, about 40×10 cm. Fold lengthwise. Brush with cold water and sprinkle again with flour. Let the dough rest until the oven is heated to 275 C. Then place an empty oven tray in the oven for a few minutes until hot.

Cut the dough in twelve pieces, making sure they’re more or less the same size. Take out the hot oven tray, cover with parchment paper and transfer the rolls onto the tray. Bake in the oven for about 15 minutes until golden on top. Let cool on a rack under a kitchen towel for 5-10 minutes before eating.

Categories
Bowl Dinner Lunch Pasta & Noodles

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!

Categories
Bowl Breakfast Fruit & Berries Gluten Free Smoothie & Nice Cream

Strawberry Smoothie

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!

Categories
Dinner Gluten Free Lunch Soup Uncategorized

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!

Categories
Bowl Dinner Lunch Salad

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!

Categories
Dessert Fruit & Berries Gluten Free Sauce, dip & salsa

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.

Categories
Dessert Ovenbaked Sweets & Baking

Cinnamon Roll Muffins

Here in Sweden, we really lika “fika”, which is a collective noun for rolls, buns, pastries and the like, but can also just mean a cup of coffee or tea. I prefer when baked goods are included, no surprise huh? Many would agree that the most Swedish fika of all is cinnamon rolls. No wonder we have created a special day for it! So today is #kanelbullensdag or #cinnamonrollday.

We took a shortcut and made cinnamon roll muffins instead of baking a yeast bread. The recipe is from @fridasvegobak and it was delicious. My youngest ate the top of the muffin only, the good bit with the sweet pearl sugar.

Flowers in the colour of the Swedish flag and a very cute cinnamon roll play set from Ikea felt like the right kind of props for this patriotic shot. Do you have a special kind of sweet or pastry where you live, friends?

Categories
Bowl Breakfast Fruit & Berries

Very Berry Rye Porridge

I really need variation to my breakfasts, and this is one of my favourites at the moment. My 2-year-old also really likes this, and he wants to sit on my lap and eat from my bowl rather than his own. So I have to be quick if I want my share!

Add 0,75 dl rye flakes and 0,5 dl shredded coconut to a bowl. Add 2 dl of water, a handful of blackberries and a large pinch of salt. Cook in the microwave for 5 minutes (or on the stove top if you prefer). When the porridge is thick and creamy, stir well and then add a spoonful of berry jam (I use Queen’s jam, which is half blueberry, half raspberry). Add toppings of your liking. Here I’ve used redcurrants, blackberries, puffed quinoa and roasted coconut flakes. Enjoy with plant milk and then go off and have a lovely day!