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.
My food processor is working really hard at the moment. Counting backwards today, I’ve made guacamole, two flavours of nice cream for the kids, one crumble and one batter for a cake (recipe coming very soon!) and last but not least this mango and melon smoothie.
As usual I started with frozen banana, frozen mango and a splash of oat milk. Then a added some green honeydew melon, a variety I hadn’t seen before. I served it with fresh redcurrants, cacao nibs, pieces of melon and puffed quinoa. Thank you food processor for your loyalty! What would I do without you?
I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.
In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!
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!
My go to smoothie any day of the week. Love the sunshine colour and the fresh taste. Just blend frozen bananas, frozen mango, a splash of oat milk and a squeeze of lemon or lime. Here I topped it with frozen redcurrants, hazelnuts and pieces of dark chocolate. Can’t have a bad day after this start!
You can’t go wrong with a breakfast smoothie bowl. This one is made with frozen banana, mango, lemon and oat milk. I poured 3/4 of in a bowl, then whizzed the remaining smoothie with some raspberries. I added it slowly and tried to make a little swirl. It was good enough to impress the kids, at least. I topped the bowl with fresh strawberries, hemp seeds and cacao nibs.
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!)
I’ve seen many recipes where tuna has been substituted with chipckpeas. Here’s my take, more like a coleslaw with chickpeas and mango chutney. Remember to save the “aquafaba” water when you drain the chickpeas. Freeze it in ice cubes and use in baking or for vegan mayo.
Combine all the following ingredients: 1 can of chickpeas, drained and mashed 100 g cabbage, thinly sliced 1 large carrot, coarsely grated 1 dl vegan mayo 2 tbsp oat fraiche 1 dl mango chutney salt & pepper
Serve in liba bread wrap with lettuce, cucumber, tomato, pickled red onion and extra mango chutney (if you’re addicted like I am!).
Overflowing with sunshine and goodness! Smoothie made with frozen banana, mango and Nordic blueberries, a pinch of vanilla powder, a spoonful of hemp seeds and a splash of oat milk. Toppings are hemp seed, banana, raw cacao nibs, crumbled müesli bars and salted peanuts. And a few cornflowers from the garden – the pretty petals are edible!
1 tsp sugar
Pour the oat milk over the rye flakes in a bowl and leave to soak in the fridge overnight, or in room temperature for at least 15 minutes.
Add all the ingredients including soaked rye to a mixer. Mix well to a smooth batter.
Toast the walnuts in a dry pan with a pinch of cinnamon and 1 tsp sugar.
Fry small pancakes in oil on medium heat until golden. Serve with fruit, berries and toasted walnuts.