Plantbased food by Mimmi Kvist
Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!
I’ve seen so many beautiful photos of these sushi sandwiches on Instagram, and I had to try it. It was fun and easy enough to make. But eating it in any civilised way was another story. No food for a first date. But aside from the mess, it was super tasty!
Cook sushi rice and prepare whatever fillings you like. Inspired by @hannelenesvegetar, we used ovenbaked butternut squash in slices, red cabbage, avocado, alfalfa sprouts, peaches and cucumber. Put sushi rice on a nori sheet. Layer the fillings and finish with some rice. Fold the nori sheet like an envelope and flip over. Carefully cut in half with a sharp knife and open up to expose the middle. Drizzle with vegan sriracha and dried roasted onion. Serve with soy sauce, wasabi and pickled ginger.
Very simple dinner – fried some soy mince together with garlic and mushrooms, served with tomato, cucumber and sweetcorn. Topped it with salsa, leftover guacamole, cashew parmesan and coriander. Some liba bread on the side – et voilà! Dinner on the table in fifteen minutes.
The best way of serving salad in our house is by not mixing it up. With four kids with different preferences we try to keep the ingredients separate, so everyone can pick what they like.
This salad platter was served with whole bulghur cooked with vegetable stock and tumeric for lovely colour, triangles of liba bread and hummus with sun-dried tomatoes. Simply add 8-10 sun-dried tomatoes and some oil from the jar when making your hummus, and use a bit less tahini. So tasty!
Hurry up and make this nourishing bowl before the asparagus season is over!
Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.
Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.
Break off the hard end bit on each asparagus stem. Finely chop two cloves of garlic. Quickly fry together on high heat for 1-2 minutes.
Serve in a bowl together with quartered strawberries, sliced avocado and basil leaves. Drizzle with vegan sriracha mayo.
I love picnics! Everything tastes extra good on a blanket in the shade under a leafy tree on a sunny day.
In this lunch salad I used whole bulghur boiled in vegetable stock and tumeric, green lentils, sliced baby tomatoes and radishes, diced avocado and apple, fresh bean sprouts and some walnuts. I drizzled it with olive oil and added hummus with sundried tomatoes and a few basil leaves.
A family favourite! Peel one or two sweet potatoes, cut in pieces and boil until soft. Drain and mash with a fork. Spread a layer of mash on one half of a tortilla, sprinkle with cashew parmesan and fold. Repeat until you run out of mash. Brush the tortillas lightly with some cooking oil. Fry on medium heat until golden on both sides. Cut in halves. Serve with guacamole and a tomato salad.
Rich sweet potato, creamy avocado, crunchy cucumber and spicy sriracha – the perfect combo in vegan maki rolls!
Ingredients
sushi rice, cooked
nori sheets
avocado
cucumber
sweet potato
vegan sriracha mayo
sesame seeds
Japanese soy
pickled ginger
wasabi
Peel the sweet potato and cut like thick chips/French fries. Bake on a tray in the oven, 200 degrees for about 15 minutes. Don’t bake them too long, they should be soft but firm and just starting to get som colour.
Cut avocado and cucumber the same way as the sweet potato.
Use a bamboo mat I you have one, it makes it a lot easier to roll, but it’s not a must. Put a nori sheet with the blank side down on the mat or the table. Cover half of the sheet with sushi rice.
Put sweet potato in a line on the rice near the edge of the sheet. Add a line of avocado and cucumber, and a line of sriracha mayo. Carefully roll the nori sheet, making sure that you start with the vegetable side to get it in the centre of the roll. Squeeze tight.
Cut in 2 cm thick slices, using a very sharp knife. Plate and drizzle with sriracha mayo and sesame seeds. Serve with soy, ginger and wasabi.
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
