Loaded Veggie Sandwich

Who says a sandwich can’t count as dinner? It only depends on what you put in it. If you stuff it until it almost bursts and you have to open up wider than at the dentist’s, I can assure you it’s dinner compatible. This one’s loaded with lettuce, grated carrots, cucumber, almond feta cheese, tomatoes, bean sprouts and beetroot hummus.

Fruity Red Rice Bowl

I never get tired of salads. Put them in a bowl and make them look nice – even better! In this one, you’ll find red rice, salted peantus, carrot zoodles, mango, fresh bean sprouts, crispy tofu, green soy beans and half a passion fruit. For a fruitier twist, serve with dressing made with coconut cream, pineapple juice, finely grated ginger, lime juice, rice vinegar and salt.

Not convinced that tofu is for you? I’ll try to win you over with my how-to in Stories on Instagram. Give it a try! My favourite is Extra Firm Tofu from @yipin.se. (Just my recommendation – not sponsored!)

Pick and Mix Salad

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!

Picnic Salad

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.

Vermicelli Noodle Salad

A fresh and tasty salad perfect for dinner on a warm summer evening.

Ingredients
Vermicelli rice noodles
Tofu + soy, sesame oil and green curry for marinade
Sesame seeds
Green soy beans
Mango
Carrots
Cucumber
Fresh bean sprouts
Coriander
Salted peanuts

Dressing
2 limes
0,5 dl Japanese soy
1 tsp sugar
1 tsp grated ginger
1/2 – 1 red chili

• Press the tofu, cut it in cubes and marinate it in soy, sesame oil and green curry for at least an hour and up to a day.
• Use a potato peeler to make carrot and cucumber “noodles”. Mix with bean sprouts, soy beans and mango.
• Make the dressing with the juice from the limes, soy, sugar, ginger and sliced chili.
• Roll the tofu in sesame seeds and fry on medium heat in cooking oil until golden.
• Cook the rice noodles as instructed and rinse in cold water.
• Put the noodles in the bottom of a big bowl. Add vegetables, tofu, coarsely chopped peanuts and lots of coriander. Drizzle with dressing.

Noodle Stir Fry with Peanut Sauce

This is like mash-up of Pad Thai and satay. Good? Yes, indeed! Especially if you like peanuts, and who doesn’t? You can add any veggies you like to the stir fry, just make sure to fry them quickly on high heat so they don’t go too soft. Start with the sauce, so the stir fry is hot and fresh from the pan when serving.

Peanut sauce
200 ml creamy coconut milk
1 dl crunchy peanut butter
2 cloves of garlic
3 cm fresh ginger
2 tsp red or green curry paste
1 tbsp brown sugar
3 tbsp Japanese soy
10 drops of sriracha or 0,5 tsp red chili, finely chopped

  • Finely chop garlic and ginger. Sauté on medium heat in a saucepan in cooking oil.
  • Add curry paste, peanut butter and coconut milk. Stir until the peanut butter melts.
  • Add brown sugar, soy, and sriracha or red chili. Simmer for 5 minutes.
  • I like the crunchy peanuts, but if you prefer a smooth sauce, just mix it.

Noodle Stir Fry
300 g rice noodles
100 g cabbage, thinly sliced
2 carrots, coarsely grated
10 cm leek, thinly sliced
100 g fresh bean sprouts
100 g baby corn, cut in pieces
300 g tofu, marinated and fried
salted peanuts, coriander and lime for serving

  • Cook the rice noodles and rinse in cold water. In a large pan, fry cabbage, carrots and leek on high heat in cooking oil.
  • Add noodles, baby corn and tofu.
  • When all is heated, pour the warm peanut sauce over the stir fry and mix well.
  • At last, add bean sprouts, squeeze lime juice on top and sprinkle with lots of fresh coriander and salted peanuts.

Tofu Bahn Mí

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

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!