Salad with Tofu, Melon & Capers

Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing.
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In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.

Pasta Pesto

A deep green, healthy pesto with lots of iron and flavour. Use 1 dl each of lightly roasted natural cashews and sunflower seeds and 2 handfuls of fresh basil leaves and double the amount of baby spinach. Sauté 3 sliced cloves of garlic in olive oil until just soft. Add all ingredients to a food processor or blender. Add 0,75 dl of olive oil, 0,5 dl of nutritional yeast and 0,5 tsp salt. Blend until smooth but still a bit crunchy. Serve with spaghetti and sprinkle with nutritional yeast.

Durra & Carrot Salad

A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus.

Durra is naturally gluten free, it’s a seed and similar to quinoa and amaranth.

Homegrown

This might look like a very ordinary sandwich. But to me, it wasn’t. It’s homemade all the way. Ok, we didn’t grow the grains for the flour or the cashews. But we’ve started the sourdough, baked the bread, made the cashew cream cheese and grown the cucumber and the basil from seeds. And my – didn’t it taste extra special?!

The cashew cream is from when I made the frosting for the carrot cake. I made some extra when trying the recipe out, and took some aside before adding the icing sugar. The texture is so nice and it goes really well with veggies and a pinch of salt on top.

Asparagus & Sweet Potato Bowl

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.

Sweet Potato Pizza

Pizza without cow’s milk cheese takes a bit more creativity. Without melted cheese the pizza can be a bit dry. But not this one.

I topped my homemade pizza base with a thin layer of mashed sweet potato, some cashew parmesan, a drizzle of olive oil, basil leaves, salt and black pepper. 10 minutes in a hot oven, 275 degrees. Turned out really good, so I say you should give it a try!

Sweet Potato Bowl with Peanut Tahini Sauce

Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite.

Ingredients
whole bulghur, cooked in vegetable stock
sweet potato
panko
green lentils
olive oil
lemon juice
garlic
basil
pickled carrots and red onions
baby corn
nectarines or peaches
edamame beans
vegan sriracha mayo

Peanut Tahini Sauce
1 tbsp crunchy peanut butter
1 tbsp tahini
0,5 tsp brown sugar
2 tbsp water or almond milk
a squeeze of lemon juice
a pinch of salt

Peel and dice the sweet potatoes, cubes of 1×1 cm is a good size. Cook until fork tender. Drain well.
In a small bowl, mix lemon juice, olive oil, finely chopped garlic and a pinch of salt. Add the green lentils (pre-cooked), chop a few leaves of basil and leave to marinate until the rest of the food is ready to serve.
Slice the necatrines and cook the edamame beans.
Roll the sweet potato cubes in panko and fry in cooking oil on high heat.
Stir the ingredients for the tahini sauce together and add more water or almond milk for a thinner sauce.
Put bulgur in the bottom of a bowl and top with all other ingredients. Finish off with a spoonful of peanut tahini dressing and drizzle sriracha mayo on top.

Vietnamese Pho

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
  • 1/2 fennel

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!