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!
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!
This dish was – as usual – an improvised affair. It resembles Thai Massaman Curry, with some garlic, green chili paste, peanut butter, coconut milk, potatoes and carrots. Instead of adding chicken or beef as in Thailand (never pork, since Massaman means Muslim!), I served it with falafels. Plus rice, a squeeze of lime and peanuts. I was out of fresh coriander (my worst nightmare!!!), so I cheated with alfalfa sprouts, parsley and mint. But go for coriander if you have a choice. I didn’t take any measurements, but I’ll definitely make it again and jot it down for future reference.
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!)
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!
I made a batch with 2 frozen bananas, 2 dl frozen mango, a pinch of vanilla powder and 0,5 dl of oat milk. I scooped up half of the batch in two bowls, and added 0,5 dl of frozen raspberries to the other half and mixed it up. (The recommendation in Sweden is to bring frozen raspberries to boil to eliminate the risk of contamination from noro virus, so I cook a packet and freeze it in ice cubes.) I added the rest of the nice cream to the bowls and topped it with chopped salted peanuts, sliced fresh strawberries and frozen blueberries.
The two little blonde ones enjoy the bowls in the back garden and finished it in no time. Happy times!r
A fresh and tasty salad perfect for dinner on a warm summer evening.
Vermicelli rice noodles
Tofu + soy, sesame oil and green curry for marinade
Green soy beans
Fresh bean sprouts
0,5 dl Japanese soy
1 tsp sugar
1 tsp grated ginger
1/2 – 1 red chili
• Press the tofu, cut it in cubes and marinate it in soy, sesame oil and green curry for at least an hour and up to a day.
• Use a potato peeler to make carrot and cucumber “noodles”. Mix with bean sprouts, soy beans and mango.
• Make the dressing with the juice from the limes, soy, sugar, ginger and sliced chili.
• Roll the tofu in sesame seeds and fry on medium heat in cooking oil until golden.
• Cook the rice noodles as instructed and rinse in cold water.
• Put the noodles in the bottom of a big bowl. Add vegetables, tofu, coarsely chopped peanuts and lots of coriander. Drizzle with dressing.