You know when you find a stack of different leftovers in the fridge, and just throw them in a bowl together. Doesn’t it often end up better than the original meal? That was definitely the case here. Spicy potato wedges, crispy falafel, oven baked Greek salad, hummus, tzatziki and baby spinach. Dreamy!
This has to be one of my favourite soups. The Jerusalem artichoke (also known as sunchoke) adds such a unique and luxurious taste to it. I sautéed onion and garlic in a dash of oil, then added peeled and sliced potatoes (5 medium sized) and Jerusalem artichokes (6-8 small ones). I just about covered them with water, added a tablespoon of vegetable stock powder and brought to boil until soft. Then I added 1,5 dl plantbased cream, 1 dl white wine (or sub with some lemon juice), seasoned with salt and black pepper and blended with a mixer until super smooth. I served it with fresh thyme and pumpkin seeds.
How do you use Jerusalem artichoke? I’d love to get some new ideas!
I hadn’t had falafel in ages, and I got such a craving for it! I made the loveliest bowl with falafel (not homemade – I really need to start doing that!), oven roasted potatoes with a spicy rub, cucumber, avocado, purple cabbage coleslaw and spiralized carrots. Already dreaming of making this 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 found this photo from a couple of months back, and wish I could have these mini Hasselback potatoes for dinner tonight. Thinly sliced (only almost all the way through – use a chopstick as a stop!), then perfectly baked with vegan butter, panko and salt. Because nothing better than roasted potatoes, am I right?
I was so inspired by all the amazing food that my US friends posted last week for Thanksgiving. And what better reason to celebrate than reflecting on what you’re thankful for? So I decided to put together our very own little Thanksgiving feast! I have no idea if I’m even close to a traditional meal, but I simply picked out dished that appealed to me, and tried to get in those special ingredients that I’ve understood are closely connected to Thanksgiving.
For mains we had a kale and pomegranate salad with cranberries and butternut squash, stuffing (this was a first for me and thb I was surprised how delicious it was!), sweet potatoes with a tahini sauce, maple glazed carrots, and miniature Hasselback potatoes (this is funny, because Hasselback potatoes are named after a restaurant here in Stockholm where they were allegedly first served).
For dessert, we had apple pie with pecans, a fruit platter with satsumas, pomegranate arils and persimmon, and pumpkin muffins with maple butter frosting.
I just LOVED all the flavours, and it was so much fun making the food. I definitely want to do this again next year!
Since I went vegan, I’ve really taken a liking for white pizzas, without the tomato sauce. This autumn inspired version is topped with thinly sliced raw potatoes and onion, mushrooms and apple. Then I drizzled it with olive oil, added cashew parmesan, flaked almonds and sprigs of rosemary. I baked it in the oven at 250 C for 12-15 minutes until golden. Before serving I added a bit more olive oil, some extra cashew parmesan, salt and black pepper. Highly recommended!
Another new discovery that I’ve made through Instagram. A warm, comfy soup with sweetness from the corn. I don’t have an exact recipe, but I sautéed onion and garlic, added corn (I had to use frozen) and potato, water, vegetable stock and oat cream. When the potato was soft, I blended half of the soup until smooth and creamy, before pouring it back into the pot. I seasoned with salt, pepper and a little bit och chili. Toppings are corn, chopped tomato, pumpkin seeds, basil and croutons. We will definitely be making this again!
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.