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?
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 . #neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove
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!
Carrot cake (the one I posted the other day) wasn’t the only thing we served on my youngest’s birthday party. I also to the opportunity to do something I’ve been dying to try for some time. A really loaded, indulgent, generous fruit platter! It was so much fun making it, and even more fun watching the kids dig in. The table was full of other sweets, but they went straight for the colourful tray. The little birthday boy, who absolutely looooves fruits and berries, couldn’t have been happier!
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. . 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.
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.
You know the almond feta from the other day? This is what I used it for – a fabulous salad with lots of good stuff.
1 almond feta cheese 1/4 watermelon, diced 1,5 dl red rice, cook as instructed on packet 1/2 cucumber, diced 1 dl kalamata olives 2 dl croutons from sourdough bread 2 celery stalks, coarsely chopped olive oil and white vinegar black pepper fresh oregano
Carefully toss all the vegetables with the rice and croutons in a big salad bowl. Season with olive oil, vinegar and black pepper. Plate and top with a quarter of the almond feta cheese. Garnish with fresh oregano.
Today it’s absolutely pouring down here in Sweden, and summer has never felt further away. Right now I’m just dreaming myself back to our time in Australia, with sun and heat and clear skies, where a fruit platter with dark roasted peanut butter for dipping was our standard breakfast. Those were the days!