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!

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!

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!

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.

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?

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!

Shepherd’s Pie

I have a weak spot for everything British, and Shepherd’s pie is no exception. I absolutely love mashed potato, so this makes such a great, comfy dinner. Underneath the mash is chopped onion and garlic, grated carrots, peas and sweetcorn quickly fried in a pan with a bit of oil, black pepper and some soy sauce and miso for salt and umami. I baked the pie for 20 minutes until the top started to look golden. At last, I sprinkled nutritional yeast on top when serving for that cheesy flavour.

Tom Kha Soup

When the cooking is a bit too jazzy to remember the recipe, a photo of the result will have to do. I remember adding coconut milk, ginger, kaffir lime leaves, miso, lime, nutritional yeast, red curry paste, cane sugar, lots of veggies and some coriander and cashews at the end. Well, something along those lines. Next time, I’ll be better prepared with the right ingredients and a recipe to follow!

Banana Pancakes with Berries

How about a stack of banana pancakes to start this week off in the right mode? Topped with handpicked blackberries and blueberry & raspberry jam (called Queen’s jam in Swedish), and roasted pumpkin seeds, puffed quinoa and walnuts. My kids just wouldn’t stop eating. That’s the best compliment I can get!

Ingredients
3-4 very ripe bananas
2 dl plant milk
1 dl rolled oats
2 dl plain flour
1 dl aquafaba
0,5 dl neutral oil
2 tsp baking powder
1 tsp white vinegar
a pinch of salt
a pinch of vanilla powder

Mix all the ingredients to a smooth batter using a food processor or blender. Fry the pancakes on medium heat until golden on both sides. Enjoy with the toppings of your choice.

Slow Roasted Tomato Spaghetti

This pasta was so simple to make, yet so full of flavour. Best combo, right? I cut 400 g large cheery tomatoes on the vine in half, and put them with the cut side upwards on a oven tray. I drizzled them richly with olive oil, salt and 2 cloves of sliced garlic. Then I slowly roasted them in the oven at 150 C for 1 h 15 min.

I chopped a handful of almonds and roasted them lightly in a pan. When the tomatoes were ready, I boiled the spaghetti. Meanwhile, I put the roasted tomatoes in a pan on medium heat. I added 1 tbsp of extra olive oil, 0,5 dl of white wine, a splash of white vinegar, black pepper and 10 leaves of fresh basil. I let it simmer until the pasta was ready.

When all was ready I simply poured the pasta into a large bowl and tossed it with the tomato sauce, and added some fresh basil and the roasted almonds. The best pasta we’ve had in a long time!