Sweet Potato & Hummus Salad

Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!

On this plate:
sweet potato, diced and oven baked
red cabbage, thinly sliced
green soy beans
nectarines
hummus with looooots of tahini
cucumber
alfalfa sprouts
rock melon (hidden under the coriander)
baby spinach
capers
coriander
drizzle of vegan sriracha mayo
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Pad Thai

Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!

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.

Nacho Bake

Does nachos count as #tacotuesday? Anyway, this is a favourite in my family, based on a recipe from @welldonesthlm. Cover an oven tray with parchment paper, and spread out nacho chips and tortillas cut in pieces. Cover with soy minced (fried with onion, garlic, cumin, paprika and some tinned tomatoes) and sweetcorn. Use vegan cheese on top if you like that. Bake in the oven at 225 degrees for about 15 minutes. Top with fresh tomatoes, cucumber, lime wedges, salsa (I like pineapple in mine!), vegan sour cream and coriander. Serve with the joy of life – guacamole.

Easy Mince with Toppings

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.

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.

Burger with Peach Salsa

Burgers on the barbecue tonight. I topped mine with cucumber, a peach salsa, vegan mayo and pickled red onion – and the very first leaf of our home grown lettuce!

For the salsa: Finely chop ripe peaches, fresh coriander and mint, and a little bit of red chili. Add the juice from half a lime, a pinch of salt och a pinch of sugar (depending on how sweet the peaches are). Mix well and rest for at least 30 minutes before serving.

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!