Dinner Lunch Ovenbaked Pasta & Noodles

Roasted Tomato & Avocado Spaghetti

How about a delicious, creamy yet light pasta with lots of flavour? I suggest you try this one!

Cut about 400 g baby plum tomatoes (or regular) in half. Place with the cut side up on a baking tray. Mince 3 cloves of garlic and sprinkle on top of the tomatoes. Drizzle with olive oil and season with salt. Bake slowly in the oven at 150 C for about 1 h 15 min.
In a food processor, mix 2 avocados with a big bunch of basil, a handful of flat parsley leaves, a splash of olive oil and apple cider vinegar, salt and pepper, and a pinch of brown sugar. Add 2-3 tbsp of water. Blend until smooth, and add cold water until you’re happy with the consistency. It should be light and creamy but not runny. (You can add extra garlic to the mix, but for me the garlic on the tomatoes was enough.)
Boil 4 servings of spaghetti. Drain the water and stir the avocado in while still hot. Serve immediately with the roasted tomatoes and fresh leaves of basil.

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Blueberry Banana Bread

I was browsing through my archive of photos the other day, and I stumbled upon this old favourite. A really moist and delicious blueberry banana bread. Wish I could make it appear in front of me right this second!

4 ripe bananas
1,5 dl plant milk
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
1 dl blueberries

Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper.
Mash the bananas in a big bowl and mix with plant milk, vinegar and canola oil.
In a separate bowl, mix flour, spices, sugar and baking soda.
Sift the flour mixture into the banana mix and mix until combined.
Carefully fold the blueberries in. Pour the batter into the pan.
Bake in the oven for about an hour. Let the bread rest and cool off for at least 30 minutes before cutting it in slices.

Fruit & Berries Ovenbaked Sweets & Baking

Twisted Rhubarb Wreath

I’m all about rhubarb this time of the year. Still waiting for my plants to grow stronger so I can start picking stems from them. In the meantime I’ll buy rhubarb and make all sorts of delicious things with it. Here I’ve used the same dough and compote that I posted two weeks ago (see my post from May 13, Rhubarb rolls), and turned it in to a twisted wreath. Unfortunately I burnt it a little (wild guess – my kids distracted me…), but I can assure you that it still tasted really good.
To make a twisted wreath: Roll the dough out to a rectangle. Spread with butter and a thin layer of compote. Roll it up, and cut the roll in half down the middle lengthwise with a sharp knife. Twist the two strand around each other, trying to keep the cut side outwards. Pull the ends together to form a circle and tuck the ends in. Put the wreath on parchment paper, and place it in a round baking tray to make sure it stays in shape and doesn’t go flat. Leave to rise for 30-40 minutes before baking it at 225 C for 20-25 min. When still hot, brush with sugar dissolved in hot water, and sprinkle with caster sugar.

Breakfast Fruit & Berries Ovenbaked Snack Sweets & Baking

Apple & Carrot Muffins

My youngest son asked for muffins the other day. It was a weekday, so I didn’t want them to be too sweet, but more like an afternoon energy boost. So together we improvised these apple and carrot and cinnamon muffins, which turned out really good. (In “together” I mean that I managed the measurements and my keen little helper stressed me out by threatening to pour a full packet of brown sugar and a whole carrot in the batter…)

Ingredients (makes 12 small muffins):
2 chia eggs (2 tbsp chia seeds + 8 tbsp water, rest for 15 min)
2,5 dl rolled oats
2 dl plain flour
pinch of salt
1 dl brown sugar
2 tsp cinnamon
2 tsp baking powder
1 dl neutral oil
1, 5 dl plant milk
1 tsp apple cider vinegar
1 apple, diced (2 dl)
1 small carrot, finely grated (1 dl)

Simply combine all the dry and wet ingredients in a bowl, and finish by adding diced apple and grated carrot. Distribute in 12 muffin cups and bake at 225 C for 15 min.

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Anniversary & Rhubarb Rolls

Today it’s been one year since I started this blog. I’ve had so much fun cooking, photographing and writing, and blogging has really made me more motivated in the kitchen. And I’ve met so many lovely, generous, friendly people in the Instagram community, and I’m so grateful for each and everyone who likes, comments and supports me!

I celebrate with these rhubarb rolls, and I wish I could send you all one to try. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.

75 g vegan butter
2,5 dl plantbased milk
15 g fresh yeast
0,5 dl caster sugar or syrup
0,5 tsp salt
7-8 dl plain flour (~430 g)

Let the vegan butter soften in room temperature or a few seconds in the microwave. Dissolve the yeast in cold milk. Add the soft butter, sugar and salt. Next, add flour and work until the dough is shiny and doesn’t stick to the sides of the bowl. Leave to rise in the fridge overnight or a couple of hours in room temperature.

Take the dough out and let it rest in room temperature at least an hour before baking. Roll out a large square and spread with vegan butter and a thin layer of rhubarb compote and top with shredded coconut. Roll the dough up and cut in 20 equally sized pieces. Place the rolls with close together in a tray, about 20×30 cm.

Leave to rise another hour. Bake at 225 C for about 15 minutes. Make a glaze with powdered sugar, a squeeze of lemon and a pinch of beetroot powder. Leave to cool and then drizzle with glaze before serving.

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!

Asian Dinner Gluten Free Lunch

Thai Tofu Fry

I tried a really tasty recipe from Swedish vegan magazine @vegomagasinet. It’s crumbled firm tofu marinated in Japanese soy sauce, sweet chili, ginger, brown sugar and oil and then fried until brown. I also added green lentils and fresh bean sprouts. A fun add in this recipe was smashed cucumber! I served it with jasmine rice and topped it with fresh mint and coriander, peanuts and chili. Loved the flavours and textures in this dish, and will definitely make it again!

Dessert Fruit & Berries Gluten Free Salad

Fruit Salad

This week, I made a fruit salad instead of a platter. Sliced apples, Navel oranges, pink grapefruit, diced mango and strawberries marinated in a lime, brown sugar, vanilla powder and lime dressing. So simple and fresh!

Asian Bowl Dinner Gluten Free Lunch Sauce, dip & salsa

Korean Rice Bowl

I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.

Dessert Fruit & Berries Ovenbaked Sweets & Baking

Chai Spiced Pear Crumble Bars

My friend @theroguebrusselsprout posted a recipe a little while ago, that immediately went on my must-make-list. (It’s a long and ever growing list, yey!) The flavour combo sounded so good and I can assure you that it didn’t disappoint. That warming spice kick from the chai blend was such a great addition! I didn’t have the ingredients to the base that she made, so I found another one and improvised a little. Head over to @theroguebrusselsprout to find the original. And here’s my take:

3 dl plain flour
3 dl rolled oats
0,5 tsp baking powder
0,5 tsp salt
0,5 dl maple syrup
0,5 dl brown sugar
1 dl coconut oil or neutral oil

2 pears, diced
0,5 tbsp cinnamon
1 tsp ginger
0,5 tsp cardamom
0,25 tsp nutmeg
0,25 tsp turmeric
a pinch of cloves
a pinch of black pepper
1 tbsp maple syrup
0,5 tsp salt

Combine all the ingredients for the base. Whizz it quickly in the food processor if you like. It should be crumbly. Line a oven tray, approx. 20×30 cm with parchment paper. Use 2/3 of the base and press it firmly into the tray.

Mix all the spices for the chai blend (from cinnamon to black pepper). Save 1 tsp of the spice blend for the crust. Pix deiced pears with spice blend, salt and maple syrup. Spread out evenly on top of the base.

Stir the remaining spice blend in with the remaining crust dough. Sprinkle on top of the pear filling. Bake at 175 C for 40-45 minutes until golden. Cool before cutting in squares.