Categories
Fruit & Berries Gluten Free Platter Snack

Fruit Platter

We’ve had a gorgeous day today, and we could sit on the porch and have a fruit platter under the blooming cherry tree. Some may have seen me post a few (ok – many…) photos of it in my Stories. It really is the highlight of the year in our little garden. Here I used a few flowers to decorate this very simple watermelon and raspberry platter.

Hope you’re having a nice weekend too, friends!

Categories
Asian Dinner Ovenbaked

Paneer Butter Masala & Naan

I don’t cook a lot of Indian food, but when I do I always love it. All the spices and flavours, and of course the delicious naan, go so well together.

Here I’ve made Paneer Butter Masala after a recipe from @veggie_intervention and it was exactly as good as I was hoping for. I also made naan for the first time after a recipe from greenwarrior.se, and this was equally satifying. I’ll link to both their original posts in my Stories, and if you’re not following these accounts already, you most definitely should Gorgeous photos and delicious, inspiring food!

Categories
Breakfast Lunch Pancakes

Lemon & Poppy Seed Pancakes

I haven’t posted pancakes in ages, even though we have them quite often. But here’s a stack for #pancakesunday! Lemon & poppy seed is often used in cakes and muffins, but works just as well in pancakes. Here’s my go to recipe:

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
0,5 dl canola oil (other other neutral oil)
2-3 tbsp lemon juice + zest
3 tbsp poppy seeds
a pinch of salt

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor until the batter is very smooth. Fry on medium heat until golden on both sides. Enjoy your Sunday!

Categories
Dinner Lunch Ovenbaked Snack

Asparagus Pastry

I’m so happy that it’s time to eat asparagus again! Not only is it one of my favourite vegetables, it also means winter is finally over. And that’s all I’ve been dreaming of since October. Here’s a super simple asparagus pastry that works perfectly as a light lunch or part of a buffet.

I used store bought puff pastry (which is usually vegan despite the Swedish name being “butter dough”). I simply rolled the dough out, broke the hard end bits off the asparagus stalks and spread them out on the dough. Then I folded in the edges, sprinkled a little vegan cheese on top (I like @valiosverige Oddlygood Veggie grated) and baked it in the oven at 200 C for just under 20 minutes. The last few minutes I added some sunflower seeds on top. Pine nuts or other seeds would work as well.

Categories
Asian Bowl Dinner Lunch Pasta & Noodles Soup

Ginger Miso Ramen

I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots of miso, brown sugar, soy sauce and water. I stirred once in a while and added more water, and when it was time to eat I added sesame seed oil, lime juice and a little more soy. The broth was so rich and packed with umami, and absolutely delicious.

I prepped bowls with noodles, baby corn, green soy beans, fried tofu, steamed broccoli, bean sprouts, thinly sliced carrot and fresh mint leaves. Then I poured the hot broth over the vegetables at the table and sprinkled with black sesame seeds. Best meal in a long time!

Categories
Dessert Fruit & Berries Ovenbaked Sweets & Baking

Plum Crumble Bars

As you may or may haven’t noticed, I’ve been a bit quite here lately. I simply haven’t had the time or energy to cook and post as usual. I hope to take it up again more regularly soon.

But here’s another problem when I finally get around to posting – my memory is failing me! I baked these crumble bars maybe a month ago, and all I remember is that they were really tasty, especially served warm with whipped custard on the side. And that I used a bag of frozen plums from our own garden. Can’t remember what recipe I used or what adjustments I made… Haha, you’ll just have to take my word that they were good! And later on, when I have more time, (who am I kidding here?!) I’ll definitely try to recreate them. And write down the recipe. I promise!

Categories
Fruit & Berries Gluten Free Lunch Salad Snack

Orange Side Salad

Making the most of the citrus season before it’s over! A mix of different oranges topped with fresh rosemary, chopped almonds and dried cranberries. This worked really well as a fruity side salad, and I loved the combination of citrus and rosemary.

Categories
Cheese Dinner Lunch Platter Salad Sauce, dip & salsa Snack

Meze Platter

I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
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Platter details:
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.

Categories
Dessert Ovenbaked Sweets & Baking

Hot Cross Buns

Happy Easter! I discovered Hot Cross Buns when we were in Australia last year. We all fell in love with these soft, doughy buns, and ate them all the time. It wasn’t until the end of our stay that we found out they were actually a traditional Easter treat! When we got back to Sweden, this was one of my first vegan bakes. This photo is actually from last year, but we’re making them again, but now we only eat them for Easter.

Do you have any special treats for Easter?

Categories
Asian Bowl Dinner Gluten Free Lunch Salad

Mushroom & Spinach Bibimbap

I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego pÃ¥ 30 minuter” (only available in Swedish as far as I know).
A quick breakdown of the bowl:
* mix of jasmine and black rice
* sliced mushrooms with garlic and spinach
* kimchi
* avocado
* cucumber
* vegan mayo
* dressing with soy sauce, sesame oil, rice vinegar and agave syrup
* black and white sesame seeds