Mango Coconut Curry

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.

Zucchini Bread

Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person.
2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts!
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Now about that zucchini bread. You’ll want to make this.
Ingredients:
6 tbsp aquafaba
2 dl caster sugar
1,5 dl neutral oil
5 dl plain flour
1,5 tsp baking powder
1 tsp vanilla sugar
2 tsp cacao
1 tsp salt
1,5 tsp cinnamon
1 tsp ginger powder
5 dl coarsely grated zucchini
100 g chopped chocolate
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Pre-heat the oven to 200 C.
With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry.
Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)

Carrot Cake

Last week, my youngest turned two, and we celebrated with our large extended family. Wonderful! I know that carrot cake is a real crowd pleaser, so that was a must. I’ve simply veganised the recipe by @leilalindholm. By popular demand – here it is! (The recipe for the cashew frosting can be found on my website of if you scroll back in my feed.)
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1,5 dl aquafaba (water from canned chickpeas)
3 dl caster sugar
3 dl plain flour
1 tsp baking powder
a pinch of vanilla powder
2 tsp cinnamon
2 tsp coarsely ground cardamom
1 tsp powdered ginger
a pinch of salt
1 1/2 dl oil (original says sunflower seed, but I use canola)
5 dl finely grated carrots
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With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated carrots.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 160 degrees for about 50-60 minutes. Check that the cake isn’t sticky in the middle before taking it out.
Leave to cool for a couple of hours before covering with frosting.

Summer Rolls

What better food for a hot day than summer rolls? Vermicelli rice noodles, red cabbage, alfalfa sprouts, mango, salted peanuts and green soy beans, all wrapped in a thin rice paper. A simple dip sauce with lime, soy sauce, chili and ginger on the side. And the crispy tofu sticks that I prepared but forgot to add to the rolls… Better luck next time – but these rolls were pretty great anyway!

Onigirazu

I’ve seen so many beautiful photos of these sushi sandwiches on Instagram, and I had to try it. It was fun and easy enough to make. But eating it in any civilised way was another story. No food for a first date. But aside from the mess, it was super tasty!

Cook sushi rice and prepare whatever fillings you like. Inspired by @hannelenesvegetar, we used ovenbaked butternut squash in slices, red cabbage, avocado, alfalfa sprouts, peaches and cucumber. Put sushi rice on a nori sheet. Layer the fillings and finish with some rice. Fold the nori sheet like an envelope and flip over. Carefully cut in half with a sharp knife and open up to expose the middle. Drizzle with vegan sriracha and dried roasted onion. Serve with soy sauce, wasabi and pickled ginger.

Gecko’s Green Pancakes

GECKO’S GREEN PANCAKES
What’s in a name? Sometimes it’s everything! My 3,5-year-old loves PJ Masks, and these green pancakes are named after the green character (obviously). So these pancakes give you strength, agility and makes you able to climb any obstacle. No wonder my kid wanted to eat them! Oh well, they taste pretty good too.

Ingredients
2 dl rolled oats
0,5 dl millet flakes
1 dl green peas or soy beans
1 dl spinach
1 dl coconut milk
1 dl plant milk
0,5 dl crunchy peanut butter
1 tbsp hemp seeds
1,5 dl plain flour
2 tsp baking powder
2 tbsp aquafaba
0,5 tsp salt
zest from lime and grated ginger

In a food processor, mix oat and millet to a coarse flour. Add all the other ingredients and mix to a thick batter. Let the batter rest for 10-15 minutes before frying pancakes on medium heat in a little coconut oil.

Bibimbap

I just love these different bowls with cool names! Here’s a favourite – vegan bibimbap. The rice serves as a base, and is topped with ginger and lime marinated black beans, bean sprouts, garlic sautéed mushrooms and baby spinach, watermelon cubes, vegan mayo and – most importantly – spicy kimchi. A simple dressing with soy sauce, rice vinegar, roasted sesame oil and agave syrup. Recipe inspired by “Vego på 30 minuter” by @welldonesthlm.

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.

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!)

Carrot Cake with Cashew Frosting

A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen

FROSTING
150 g natural cashews
0,5 dl coconut cream
50 g vegan butter
zest from 1 lemon
1 tbsp lemon juice
1 dl icing sugar

Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well.
Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream.
With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.