Plantbased food by Mimmi Kvist
Going into the autumn season inevitably means colds and runny noses. That’s life with kids. I try to keep the germs at bay with lemon and ginger, and this time I tried it in the shape of a smoothie bowl. Love that tangy flavour and how it soothes a sore throat!
In the smoothie: frozen banana, frozen mango, fresh ginger, freshly squeezed lemon juice and a splash of oat milk. Toppings: lemon slices, frozen blackberries, roasted coconut flakes and puffed quinoa.
Made these small apple and coconut for the kids the other day. Very popular! I’ll admit that I had quite a few myself. I love to add something extra to the batter to make the pancakes more filling, and this was a good combo.
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Ingredients
3 dl plain flour
2 tsp baking powder
a pinch each of salt and vanilla powder
3 tbsp aquafaba
2 dl plant milk
1 tbsp white vinegar
2 tbsp coconut oil (or other)
1 dl shredded coconut
1 large apple, grated
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Mix the dry ingredients in a big bowl. Next, add aquafaba, plant milk, vinegar and oil and whisk until you have a smooth batter. At last, add coconut and grated apple and stir into the batter. Fry small pancakes in a pan in a little coconut oil on medium heat until golden on both sides. Serve with berries and roasted coconut flakes.
I had to rush off to work this Monday morning, but I wished I could back to Saturday again so I could have this delicious smoothie bowl with frozen bananas, mango, passion fruit and cape gooseberries. It was topped with roasted coconut flakes, some homemade granola and a few of the beautiful golden berries. Hope you have great start to your week!
Sometimes my projects in the kitchen grow out of proportion. This time literally. I tried a recipe for vegan cinnamon buns from @fridasvegobak, and decided to make half of the dough into a braid. The filling was totally improvised – vegan butter, shredded coconut, lemon juice and zest and a fair it of sugar, and when I made the braid it looked so promising. A little long maybe, but hey – more to go round! Then it started to rise. And rise and rise. By the time I put it in the oven it was almost falling over the edges of the oven tray.
Well, you can’t succeed every time. It got a little burnt and stuck to the walls of the oven. But there certainly wasn’t anything wrong with the taste. Next time I’ll use less dough and even more of this sweet filling!
There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:
Ingredients
1 tbsp coconut oil
1 large onion, finely chopped
3 garlic cloves, minced
3 cm fresh ginger, peeled and finely chopped
1 tbsp curry powder
1 tbsp turmeric
2 tsp ground coriander seed
1 tsp paprika powder
400 ml coconut milk
2 tbsp spicy mango chutney
1 lime, the juice
2 tsp vegetable stock powder
400 g chickpeas, drained and rinsed
3 carrots, sliced
1 ripe mango, peeled and diced
Salt
200 g baby spinach or kale
For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.
Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.
WATERMELON SMOOTHIE BOWL
Back to reality. After only a couple of days in the office, I’m already wishing to go back to warm summer days and time to make smoothie bowls like this one for breakfast.
I simply cut watermelon in pieces, froze them overnight together with some banana, and then blitzed the two together with a splash of oat milk in the food processor in the morning. Toppings are watermelon, cacao nibs, shredded coconut and beautiful (but not edible!) flowers. A pink summer dream!
I went treasure hunting the other day and struck gold in the shape of blackberries. They’re one of my favourite berries, they’re so full of summery flavour and sunshine. I put some of them in the freezer and then blitz it up with frozen banana and some oat milk. Topped it with more of those lovely berries, some shredded coconut and cacao nibs. The pretty little roses are just for show, not tot be eaten.
I love summer, and really want to make the most of it. Eating fruits and berries in season is one way. This simple breakfast is made with blueberry soygurt from @alpro and topped with peaches, banana, redcurrants from the garden, coconut flakes, pumpkin seeds and raw cacao nibs from @naturya. Lots of summery flavours!
Aiming for “Mum of the Year Award” by saying yes (without even hesitating) when one of the kids asks for banana pancakes for breakfast. A tropical twist with coconut, pineapple and passion fruit made a great start to the day! Gluten free if you use GF oats.
3,5 dl rolled oats
1 dl shredded coconut
2 dl plant milk
2 tsp baking powder
0,5 tsp salt
2 tbsp coconut or canola oil
2 bananas
2 tbsp hemp seeds
2 tbsp aquafaba
In a food processor, mix oats and coconut to a coarse flour. Add plant milk (use coconut milk for extra flavour, in that case skip adding oil).
Add salt, baking powder, oil and bananas and mix to a smooth, thick batter. At the very last whizz, add hemp seeds and aquafaba.
Leave batter to soak for ten minutes.
Fry small pancakes in a little bit of oil on medium heat until golden. Serve with crushed pineapple, passion fruit and shredded coconut.
