Stroganoff with a special type of “falukorv” sausage is a staple meal in many Swedish homes. This one is 100% plantbased and so much better. In my humble opinion.
Peel and dice 2 sweet potatoes. Bake in the oven at 225 C for about 15 minutes, until fork tender.
In the meantime, make the stroganoff sauce. Sauté 1 onion and 3 cloves of garlic, both finely chopped, in 1 tbsp oil in a large pot. (Use a cast iron pot if you’ve got one.)
Add 3 tbsp of tomato paste and fry for a minute. Then add one tin of tomatoes, 2 tsp vegetable stock powder, 1 tbsp of Dijon mustard and 2 tsp dried rosemary (If you sub with fresh rosemary, don’t add the sprigs until the last few minutes of cooking.) Simmer for ten minutes, stirring occasionally.
Next, add 1 dl of plant cream, 1-2- tsp agave syrup and 1 tbsp of miso paste. Bring to boil again. Add 2 carrots, coarsely grated. Season with salt and pepper. Don’t let the sauce boil more than a minutes or two after adding the carrots. You want to keep some crunch.
When you’re happy with the sauce, fold in the baked sweet potato, sprinkle with chopped almonds and rosemary. Serve with rice.
We had another go at one pot pasta and this was my favourite so far. Onions, cherry tomatoes, thinly sliced carrot, baby spinach and white beans, and topped with roasted pumpkin and sunflower seeds. But what really made the difference was adding capers. I used the regular little ones and stirred into the pot, and decorated with extra large ones. I love the salty flavour of capers, which is a bit like olives. But more subtle and better suited for warm foods, if you ask me.
The original recipe is found over at @hannelenesvegetar, and an earlier adaption can also be found a bit further back in my feed. Do you have any other one pot recipes that I should try? It’s certainly quick and convenient on a week night!
It’s fun to follow the seasons here on IG. Right now, it’s all about pumpkin, soups and fruit pies. Yes, all the best things about autumn! Honestly, I’m quite jealous of my friends in the Southern Hemisphere, who are going towards summer with beautiful berries, smoothie bowls and salads. But since I’m stuck here, I have to make the best of it! Like this green pea soup, definitely one of the perks of autumn.
Chop 1 onion and 4 cloves of garlic and sauté in a large pot in a little bit of oil. Peel 3 potatoes and cut in slices. Add to the pot. Next, add 400 g of frozen green peas and cover with water. Bring to boil and cook until the potato is really soft, 10-15 minutes. Add 1 dl plant cream, 2 tbsp miso and 0,5 tsp salt. Blend until smooth, and add salt and pepper to taste. For serving, I used frothed barista oat milk to pour on top, and toasted pumpkin seeds. And of course a thick slice of homemade bread. Perfect for a cosy autumn dinner!
I have a weak spot for everything British, and Shepherd’s pie is no exception. I absolutely love mashed potato, so this makes such a great, comfy dinner. Underneath the mash is chopped onion and garlic, grated carrots, peas and sweetcorn quickly fried in a pan with a bit of oil, black pepper and some soy sauce and miso for salt and umami. I baked the pie for 20 minutes until the top started to look golden. At last, I sprinkled nutritional yeast on top when serving for that cheesy flavour.
Life isn’t always easy, and the past few days have been tough. So this warming, slightly spicy soup is just what I need to get back on track and soothe my soul.
• Sauté 2 cloves of garlic, 1 onion and 3 cm ginger (all finely chopped) in oil in a large pot. Add 2-3 tsp red curry paste according to taste. • Next add 4 kaffir lime leaves and 400 ml of coconut milk. Bring to boil. Add 1 tbsp of miso and 1 tsp of soy sauce. • Next, add whatever greens you like. Adjust cooking time depending on the vegetables. I added the following in this order: diced potato, broccoli, baby corn and carrots sliced with a potato peeler. • At last, season the soup to taste with salt, extra curry paste and freshly squeezed lime. • Cook the noodles. I used lovely thin somen noodles. Put noodles in a bowl and add soup. Top with coriander, cashews and lime wedges
It takes a little while to make risotto, but it’s really quite relaxing to stir that rice until it’s creamy and delicious. With slow roasted cherry tomatoes and parsley, it’s downright amazing. My friend @happyherbivorekitchen made this the other day – thanks for the inspiration! Recipe from @happyskinkitchen. This is truly happy food, as you can tell!
Roasted tomatoes 200 g of cherry tomatoes cut in half (I used beautiful ones from #pekkastomater, who has ditched the horrible plastic boxes!) Place tomato halves with the cut side upwards, drizzle with olive oil, salt and pepper. Roast in the oven at 150 C for 35-45 minutes.
Risotto 1 small onion, finely chopped 2 cloves of garlic, finely chopped 2 tsp turmeric 300 g of tomatoes, cherry or regular 3 dl arborio rice 1 l of hot vegetable stock 1 tbsp nutritional yeast olive oil flat leaf parsley
Gently sauté onion and garlic in olive oil until soft. Turn up the heat, add risotto rice and fry for a minute until the rice is shiny. Add chopped tomatoes and turmeric and stir well. Add 2-3 dl of the hot (important!) stock and reduce the heat. Let simmer slowly until all liquid is absorbed. Add 1-2 dl stock at a time, simmer and stir until fully absorbed before adding more stock. Keep the stock hot att all times. When all vegetable stock has been absorbed, add salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with roasted tomatoes and parsley.
I don’t often eat the kind of old school Swedish food that we call “husmanskost”. But it’s something special about those childhood memories and the flavours that a whole country knows. On this plate is: * meat(less) balls from @anamma_sverige * potato mash with lots of vegan butter * pickled gherkin * “Brown sauce” with butter, plant milk, some soy sauce, onion * lingonberry jam.
Varsågoda! (Meaning something in-between Help yourselves and Bon appetite!)
If Monday was a dish, it would be Spaghetti Bolognese. We probably break every possible rule in the Italian cookbook in this speedy version, but hey – it’s Monday! I just want to get the job done. Onion, garlic, tomatoe paste, soy mince, tinned tomatoes, grated carrots, salt and pepper. I used to love parmesan on top, but now I use nutritional yeast flakes instead for that cheesy flavour. Hope you all have a good start to your week!
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.
A quick pasta dish with Mediterranean flavours. Garlic and onions, sliced mushrooms and zucchini, white cabbage, baby spinach leaves and green olives. Then I added some ajvar relish, fresh rosemary, lemon juice, salt and pepper. Served it with pasta (shaped as wild animals – the kids’ choice and the only animals we eat!), topped it with more olives, flat-leaf parsley and a spoonful of ajvar. Easy peasy!