I tried a really tasty recipe from Swedish vegan magazine @vegomagasinet. It’s crumbled firm tofu marinated in Japanese soy sauce, sweet chili, ginger, brown sugar and oil and then fried until brown. I also added green lentils and fresh bean sprouts. A fun add in this recipe was smashed cucumber! I served it with jasmine rice and topped it with fresh mint and coriander, peanuts and chili. Loved the flavours and textures in this dish, and will definitely make it again!
I don’t make curries often enough! And when I finally did, apparently I forgot to write down the recipe… This sweet and spicy curry roughly includes onion and garlic, red curry paste, coconut milk, peanut butter, mango chutney, potatoes and carrots, lime and fresh mango. I served it with basmati rice, green soy beans, coriander and salted peanuts. Definitely need to recreate this one and measure it properly this time!
I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
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In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.
I finally got around to making these cute little steamed buns called Bao. They did require quite a bit of work, but it was a lot of fun. I filled them with crispy curry cauliflower, red cabbage, sliced carrot, coriander, crushed peanuts and sriracha mayo. Making them took a while, but eating them was done in seconds! But so full of flavour and great textures, that it still was absolutely worth the effort.
Have you tried or even made Bao buns? What are your favourite fillings?
Let’s indulge a little! I decided to take the kids’ fruit platter up a notch. Clementine and apple wedges dipped in dark chocolate. Kiwi and banana sliced with chocolate drizzle. While the chocolate was still soft I sprinkled the fruit with shredded coconut, chopped peanuts and hundreds and thousands. At last I added a handful of blueberries, a passion fruit and a kiwi. Yummy!
Happy World Vegan Day! A year ago, I wouldn’t have thought I’d eat a fully plantbased diet and enjoying it so much! I really honestly don’t feel like I miss anything non-vegan. I love how easy it it to eat like this, and vegan food can be advanced and complex as well as super simple and straightforward.
Here’s a really easy one, and a perfect way to use left over rice and odd bits of veggies. Here I’ve used turmeric rice and sweet potato cubes from the day before, and fried it with onion and garlic, pak choy, green lentils and mushrooms. I topped it with peanuts, coriander, sweet chili and a tahini drizzle.
The best way of serving salads in my family, is to let everyone pick what the like and mix it on each plate. I find that the children are more likely to try something new if it isn’t mixed up. There’s no such thing as “hiding” new foods from my kids by concealing it.
Here’s a lovely salad with
• rice noodles quickly fried in sesame oil and sesame seeds
• oyster mushrooms torn in strings and fried until crispy
• mango
• baby spinach
• sliced sugar snaps
• cucumber
• carrot sliced with potato peeler
• salted peanuts
I topped my salad with lime juice, coriander, soy sauce, a pinch of cane sugar and some vegan sriracha mayo.
STRAWBERRY & CHOCOLATE SMOOTHIE BOWL
Saturdays are for satisfying that sweet tooth. Better get started already at breakfast!
Smoothie:
• frozen banana
• frozen strawberries
• vanilla powder
• oat milk
Toppings:
• white and dark chocolate from @vegan_choklad
• salted and roasted peanuts
• cacao nibs from @naturya
• pretty but not edible pink flowers
Hope you’re all having a beautiful Saturday!
Life is getting a bit hectic right now, with the start of the new school year and everything else. So I have to keep dinner simple, and preferably in bowls where everyone can choose what they like. In my bowl is a base of basmati rice, sesame marinated tofu, edamame beans, sweet chili lentils, pickled ginger, mango, soy beans and peanuts and a drizzle of vegan sriracha mayo. A three tiny yellow tomatoes from our garden!
Every Swedish parent knows about “lördagsgodis” – candy for the kids on Saturday. I tried to keep it away from the two youngest, but it didn’t work… And once they get a taste for sweets, it seems impossible to go back. But now I got so tired of hearing my soon-to-be 4-year-old ask for candy from Sunday morning until next Saturday, so I said enough. So this Saturday we made nice cream cones instead. He picked two flavours – blueberry and chocolate, and he and his 2-year-old brother helped me put the frozen bananas in the blender. They couldn’t have been happier. We put chopped peanuts and sprinkles on top as well, and they were in heaven. Not a word about candy! Yey!
