Here we go – another Saturday fruit platter! I love how the kids try new fruits without hesitation, in a way they never would try new foods. This week we found persimmon, which we hadn’t eaten before. We all liked it! On the platter is also grapes, kiwi fruit, satsumas, pear, mango and raspberries, and a chocolate dip made of soaked dates and cashews, a pinch of salt, cacao powder and oat milk. Way better than candy!
Can you tell that blackberries are my favourite berry? I picked as many as I could when they were in season in the late summer. I ate them straight from the bush, put lots in the freezer and made many smoothies. And just look at the colour of this blackberry smoothie. Irresistable, in my eyes!
We made a great nacho bake the other day, with lots of nice toppings and veggies. It’s one of the most popular meals in our family. But the evenings are so short now, it gets dark before 6 pm and the lack of daylight makes it impossible to shoot what we eat for dinner. So you’ll have to make do with a re-post of a nacho bake I made in the summer, when the evenings were endless and bright.
Anyone else ready hibernate when you realise the sun will set about 3 pm by the time we reach December???
Cover an oven tray with parchment paper, and spread out nacho chips and tortillas cut in pieces. Cover with soy minced (fried with onion, garlic, cumin, paprika and some tinned tomatoes) and sweetcorn. Use vegan cheese on top if you like that. Bake in the oven at 225 degrees for about 15 minutes. Top with fresh tomatoes, cucumber, lime wedges, salsa (I like pineapple in mine!), vegan sour cream and coriander. Serve with the joy of life – guacamole.
A quick and intensely green pasta dish, entirely improvised. Just the way I love to cook. Take the measurements as a guide only!
Steam 400 g broccoli. Blend with 1 dl green soy beans, 0,5 dl nutritional yeast, 1 dl fresh basil leaves, 0,5 tsp salt and 0,5-1 dl olive oil. Toss with freshly cooked spaghetti and top with roasted hazelnuts, basil leaves and sliced red chili.
Another new discovery that I’ve made through Instagram. A warm, comfy soup with sweetness from the corn. I don’t have an exact recipe, but I sautéed onion and garlic, added corn (I had to use frozen) and potato, water, vegetable stock and oat cream. When the potato was soft, I blended half of the soup until smooth and creamy, before pouring it back into the pot. I seasoned with salt, pepper and a little bit och chili. Toppings are corn, chopped tomato, pumpkin seeds, basil and croutons. We will definitely be making this again!
Thank you, each and everyone, for following my account! 1000 followers is certainly a milestone for me. Let’s celebrate with a smashing loaf!
Lemon Pineapple Loaf
4 dl plant milk
0,5 dl coconut oil
1,5 dl canola oil
0,5 tsp vanilla powder
4 tbsp lemon juice
zest from 2 lemons
1 dl brown sugar
1 dl caster sugar
1 tsp salt
1 tbsp baking powder
7 dl plain flour
1 dl pineapple, finely chopped
1 dl powdered sugar
0,5 dl vegan cream cheese
1-2 tbsp lemon juice
1. Preheat oven to 175 degrees.
2. Warm the plant milk with canola oil 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 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 pineapple. 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. Mix powdered sugar, cream cheese and lemon juice for the glaze. Spread evenly over the loaf and leave it to harden for another 20 minutes before serving. Decorate with pomegranate seeds.
Well, this is really becoming a routine. I present the weekly fruit platter, approved by picky kids with a sweet tooth! I know, this one is ridiculously simple, but still very much appreciated by the young ones. Grapes, satsuma and kiwi slices, goldenberry/cape gooseberry and pomegranate seeds. Doesn’t have to be more complicated than that!
Another smoothie bowl reminding me of lovely summer days. Mango with a blackberry swirl and fresh blackberries. I don’t know if the pattern is a subconscious way of expressing that I feel that I seem to be moving in circles… or just that I need to work on my swirl skills!
Wishing you all a lovely weekend!
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.
I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!
4 dl plain flour
2 tsp baking powder
1 dl brown sugar
1/3 tsp vanilla powder
2 tsp cardamom, coarsely ground
pinch of salt
100 g vegan butter
0,5 dl aquafaba
1,25 dl plant milk
1-2 ripe pears
0,75 dl plain flour
1 dl rolled oats
1 dl brown sugar
75 g vegan butter
Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper.
Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. (I used the food processor. Super easy!) Put the batter into the spring form and even out.
Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel.
In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top.
Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.