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.
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.
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.)
Is gnocchi becoming a trend? Suddenly I see it everywhere. All these tasty looking pics of the potato dumplings made me curious to try to make it myself. It was easier than I thought, so don’t be put off by the different steps in the recipe. The kids called them miniature pancakes and ate a whole bunch.
Potato gnocchi with sage
1 kg potatoes
3 dl plain flour
1 tsp salt
Peel the potatoes and cut them in pieces. Boil until soft and drain them. Mash with a fork.
Start adding the flour, start with half of it and gradually add the rest as you work the mash into a dough that is soft and doesn’t stick.
Divide the dough in six and shape them to long rolls, 1,5 cm wide, one at a time. Cut in 1,5 cm pieces. Roll in flour, flip onto the cut side and lightly press with a fork to make the distinctive gnocchi pattern.
Bring water to boil in a large pot. Add salt. Put 10-15 gnocchi in the boiling water. Don’t add too many at a time. As soon as the gnocchi start to float towards the surface, take them out of the pot and put the next batch in.
Once all gnocchi are ready, fry them in olive oil until golden, add sage and season with salt and pepper.
No, it might not look like anything special. But it is. An absolute favourite in our house, and a reminder of our amazing time in… no, not Vietnam, but in Australia. We had this at least once a week, and I can almost feel the sun on my face when I eat this, dreaming back to the warm summer nights on our porch. Lovely times!
Simply stuff a baguette until you can hardly close it with: a thick spread of crunchy peanut butter lettuce marinated and fried tofu avocado thinly sliced cucumber pickled carrots pickled red onions bean sprouts vegan sriracha mayo fresh mint and coriander
My first try with a plantbased pizza was a horrible experience. The milk free mozzarella promised to melt deliciously. It did in fact melt, but it also stuck like glue to my teeth. Never again! The second try was the complete opposite. A thin, crispy pizza with a layer of tomato sauce, mushrooms and tomatoes, and topped with cashew parmesan. No reason to look back in anger now.
Use a pre-made pizza base if you like, but try this overnight dough some time. It’s simple to make and well worth the extra effort.
Pizza dough 25 g fresh yeast or 7 g dried yeast 5 dl cold water 1 tsp salt 700-750 g flour
Dissolve the yeast in cold water. Add salt. Add flour, start with half and then add a deciliter at a time. Work the dough by hand or machine, knead until the dough doesn’t stick to the sides of the bowl. Let the dough rise for an hour in the bowl in room temperature. Divide the dough into six pieces, form round balls and put on two large plates. Cover with a wet tea towel and set in the fridge for at least 8 hours, or overnight. It’s perfectly alright to leave it up to 24 hours.
Tomato sauce 3 cloves of garlic 1 small onion 2 tsp cooking oil 400 g canned tomatoes, preferably whole 1 tbsp oregano
Finely chop garlic and onion. Fry in oil in a large saucepan on medium heat. Add tomatoes and simmer for at least 30 minutes. Add a splash of water if necessary. Mix to a smooth sauce and add oregano.
Pizza topping mushrooms cocktail tomatoes kalamata olives 100 g natural cashews 1 dl nutritional yeast 1 tsp salt olive oil
Slice mushrooms, cocktail tomatoes and kalamata olives. Put cashews, nutritional yeast and salt in a food processor. Pulse for a few seconds and make sure to leave some bits of nuts for extra crunch.
Preheat the oven to 250 degrees. Put an empty tray in the bottom of the oven. Shape a thin round pizza base and put on a sheet of baking tray paper. Spread a layer of the tomato sauce and top with mushrooms, tomatoes and olives. Sprinkle with 2-3 tbsp of cashew parmesan. Transfer the pizza to the tray in the oven. Bake for 10-12 minutes. Sprinkle another 2 tbsp of cashew parmesan on top and drizzle over some olive oil.
I saw a recipe on @glowingplants for this lemon poppy seed loaf, and thought that this has to be my first attempt at plantbased baking. I’ve always loved the combo of lemon and poppy seeds, so I knew this would be a winner. I sure wasn’t disappointed. It’s a rich and tasty sponge cake with just the right zing from the lemon.
Note that if you keep the loaf in the fridge, the coconut oil will harden. So make sure you leave it in room temperature for several hours before serving. But hey, you can finish the whole thing straight from the oven too! Here my take on the recipe, converted into metrics.
1. Preheat oven to 175 degrees. 2. Warm the plant milk and let the coconut oil melt in the milk. Pour into a bowl and whisk together with vanilla powder, lemon juice and lemon zest. 3. Add the cane sugar and whisk until diluted. Then and salt and baking powder. Now add flour, a deciliter or two at a time. Whisk until the batter is smooth before adding the poppy seeds. Mix well. 4. Line a loaf pan with baking tray paper. (Wet the paper and squeeze it, then you can easily shape it to fit the pan.) Pour the batter into the pan and bake it in the oven for 45-50 minutes. Test it with a toothpick, when it comes out dry the loaf is ready. 5. Carefully remove the loaf from the pan and peel the baking tray paper off. Set to cool on a rack for at least 30 minutes before glazing. 6. Put powdered sugar and lemon juice in a bowl and mix until smooth. Spread evenly over the loaf and leave it to harden for another 20 minutes before serving.
Pho is a new acquaintance for me. Vietnamese noodle soup with lots of spices and fresh vegetables sounds like something I’d really like. So I tried a recipe from Green Kitchen Travels, and I must admit that it wasn’t really what I expected. With spices like cinnamon and cardamom it smelled more like a drink for Christmas than Asian street food. But lime, thai basil and coriander balanced it up, and when I tasted it I was pleasantly surprised. The best bit is pouring the steaming broth over the fresh veggies!
Let’s do it step by step.
400 g firm tofu, pressed to get the water out
0,5 dl soy sauce
0,5 dl sesame oil (not the roasted type!)
2 tbsp sweet chili sauce
Cut the tofu block in cubes, and marinate in soy, sesame oil and sweet chili sauce.
Then start with the broth:
2 large onions cut in quarters
10 cm of fresh ginger, finely sliced
3 sticks of cinnamon
4 star anis
4 cloves (Not garlic! In Swedish – kryddnejlika)
2 tbsp cardamom
1 tbsp coriander seeds
2 liters of vegetable stock
2 tbsp soy
3 carrots, peeled and sliced
Quickly fry all the spices in a dry pot. Make sure they don’t burn. Add vegetable stock and soy together with onions, ginger, carrot and fennel. Bring to boil and let simmer for at least 30 minutes.
Prepare the veg and noodles:
4 servings of rice noodle, cook according to instructions and rinse with cold water.
1 pak choy, sliced
1 carrot, finely sliced like matches
100 g bean sprouts
2 limes, cut in quarters
4 sprigs of Thai basil
Take the marinated tofu, roll it sesame seeds and fry it in oil.
Now pour the broth through a fine sieve to get rid of the vegetables and spices, then heat the broth again.
Prepare bowls with noodles, pak choy, carrot, bean sprouts, tofu, Thai basil and lime quarters. At the table, pour the steaming broth into the bowl, squeeze over lime juice and tuck in!
A very quick and easy bowl for a weekday dinner, it took me just over 15 minutes to get this on the table. Nothing fancy about this, but what makes it worth a post is the hummus. The key here is tahini in large quantities.
In the bowl I put basmati rice cooked in vegetable stock, diced tomatoes and cucumber and chopped fresh coriander and mint leaves. I topped with falafel (not home-made, that’s a challenge for another day) and sliced and quartered zucchini that I just fried for a few minutes together with the falafel.
So to the star of the bowl – the hummus.
2 cloves of garlic
1 packet of cooked chickpeas (400 g)
1 dl tahini (the darker the better!)
2 tsp lemon juice
0,5 dl canola oil
0.75 dl olive oil
0,5 tsp salt
2-3 tbsp cold water (if needed)
• Peel and finely slice the garlic. I like to sauté it for 2-3 minutes in a pan to make the taste less intense, but add it fresh if you prefer.
• Rinse and drain the chickpeas. Mix in a food processor together with garlic, tahini, lemon juice, canola and olive oil. Add salt to taste and mix in water if the hummus is too thick. I like mine very creamy and soft. If it’s too thick the texture is a bit dry.
• Top your bowl with the hummus. Put the rest of he hummus in an air tight jar and use as a sandwich spread the next morning. It lasts at least five days in the fridge.
A thick, warming and slightly spicy soup – perfect for a day when spring doesn’t live up to its reputation. (Which is more or less every day this year in Sweden…) Enjoy!
3 large sweet potatoes
2 tbsp cooking oil
1 large onion
4 cloves of garlic
1 tbsp chopped ginger
0,5 tsp chopped red chili
3 tbsp green curry paste
400 ml coconut milk
approx. 500 ml water
1 tbsp miso
2 tsp vegetable stock powder
fresh lime and coriander
• Peel and dice the sweet potatoes.
• Finely chop onion and garlic. Sauté in oil on medium heat in a big pot until soft. Add ginger, chili and curry paste and fry for a minute.
• Add sweet potatoes and coconut milk. Top up with water until the potatoes are covered.
• Stir in vegetable stock powder and miso. Cover with lid and boil until potatoes are soft, approx. 15 minutes.
• Mix until smooth. Add salt to taste, and serve with quarters of lime and generous amounts of coriander.