Bowl Cheese Dinner Lunch Salad

Greek Salad Bowl

How about a bowl packed with flavours that will take you straight back to those warm summer days? I’ve always loved Greek Salad, and here’s a big bowl of all the yummy things – cucumber, cherry tomatoes, red pepper, red onions (pickled because I don’t like raw), baby spinach, avocado, cooked whole bulghur and of course vegan feta and tzatziki.

My favourite vegan feta cheese is one that I make myself with extra firm tofu marinated in water, olive oil, lemon juice, garlic, nutritional yeast, salt and oregano. You can find a step by step guide and measurements in my Story highlights. I can highly recommend tofu – not sponsored, just a happy customer!

Bowl Dinner Gluten Free Lunch

Avocado & Chickpea Rice Bowl

Just fill a bowl with some carbs and lots of veggies, and I’m happy! In this one I’ve put white and black rice, lightly steamed broccoli, cucumber, Shawarma spiced crispy chickpeas, pickled red onion, vegan mayo and sesame seeds. Can,t really go wrong when the avocado is that perfectly ripe, am I right?

Barbecue Dinner Lunch Ovenbaked

Guacamole Burger

Happy #veganuary friends! I remember thinking last year that it seemed nearly impossible to eat a vegan diet for a whole month. I didn’t eat meat, but thought it was too complicated to replace dairy, eggs and fish. But a thought had formed, and I gradually removed all animal products. Since mid February I’ve eaten a fully plantbased diet. And it’s not hard at all. No, on the contrary – it has really awakened my interest in cooking and made me try so many new dishes and products! Are you ready to take the leap yet?

The best way is to start simple. Just replace your ordinary beef burger with one of the many vegan brands available. I like the Swedish brand @anamma_sverige, and there are many other good ones out there. Serve it in a bun with lettuce, pickled red onion and obscene amounts of guacamole, and a side of oven baked sweet potato fries. It doesn’t have to be more complicated than that to eat vegan.

Dinner Fruit & Berries Gluten Free Lunch Salad

Fennel & Hazelnut Salad

My friend @leeksnbeets was kind enough to invite me to take part in the Christmas collab #cleangreenvegsmas Of course I’m happy to create a recipe that might inspire someone to add something new and green to their Christmas table! My contribution is a light and fresh salad with wintery flavours. Make sure you follow the hashtag #cleangreenvegsmas to see what my friends come up with – I know it will be good!
In this recipe, I’ve used pickled red onions. You have to make them at least 4 hours before making the salad. If you thinks it’s too much work, just skip them or substitute with fresh red onion, carrots of something else you might like!
1 small fennel
1/2 green apple, like Granny Smith
1/2 lemon
0,5 dl pickled red onion
0,5 dl hazelnuts
0,5 dl pomegranate arils
olive oil
Roast the whole hazelnuts in a dry pan. Leave to cool.
Cut the fennel in half and remove the hard stem. Slice the fennel in very thin slices. Remove the seeds from the apple and slice thinly. Squeeze the lemon over the fennel and apple and toss. (They brown quickly if you don’t add lemon.)
Add pickled red onion (see recipe below) and pomegranate arils. Decorate with the fennel “dill” tips. Drizzle with olive oil and season with salt.
Quickly pickled onions
2 red onions
1 dl white vinegar
2 dl caster sugar
3 dl water
Thinly slice the onions. Put in a clean, dry glass jar. Bring vinegar, sugar and water to boil in a pot. Immediately pour the liquid over the onions. Press down with a fork to make sure it’s all covered. Close the lid and leave to cool. It’s ready to eat as soon as it has cooled, and will last a couple of weeks in the fridge. This method can also be used for other vegetables like carrots, cucumber, peppers, etc.

Asian Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Lo Mein

I absolutely love noodles, and I was really excited to find this recipe for Lo Mein over at my good friend @fuel_my_smile. (Head right over check out her great feed!) The star is the flavourful sauce with tamari, hoisin, sesame oil and maple syrup. It’s just as delicious as it sounds. Pair it with noodles and lots of veg, and you’ve got one of my new favourite dishes!
You find the original recipe over at @fuel_my_smile. Here’s my take.
Mix 3 tbsp tamari (or soy sauce), 2 tbsp vegan hoisin sauce, 1 tsp sesame oil and 1 tsp maple syrup. Set aside.
Cook noodle according to instructions. I used thin somen noodles. Rinse in cold water.
Prepare the vegetables, anything you like works! I had carrots, broccoli, red and white cabbage, red onion, garlic, green soy beans and baby corn. Check my Stories for the prep!
Heat a pan and add some sesame oil. Quickly stir fry the veg on high heat. Add the noodles, and make sure everything is hot. Add 1 tbsp of mirin. Turn off the heat and toss the stir fry with the sauce. Serve immediately.

Dinner Gluten Free Ovenbaked Soup

Roasted Tomato & Veg Soup

Happy Halloween! It’s not blood in this bowl, I promise. This tomato soup is so full of flavour and perfect for a chilly autumn night. I’m not sponsored by the tomato brand, I just really liked the tins! This recipe makes about 6 serving, and all six of us in our family liked it.
3 large carrots
2 tomatoes
1 red onion
5 cloves of garlic
1 large apple
olive oil
dried thyme
2 tins of tomatoes
2 tbsp miso
1-2 tsp agave syrup
1 tbsp vegetable stock powder
Cut all the vegetables in large pieces. Drizzle with olive oil and season with thyme, salt and black pepper. Roast in the oven at 225 C for about 20-25 minutes.
Add tinned tomatoes and the roasted veggies to a blender, and blend until super smooth and creamy.
Pour the soup into a large pot and bring to boil. Add miso, agave syrup and vegetable stock powder. Season to taste with salt and pepper. Serve with oat fraiche, basil and olive oil.

Dinner Lunch

Portabello Club Sandwich

The past week I’ve been been feeling great, and one thing that gives me away is that I start to crave comfort food. We had a couple of takeaway meals, but I like homemade versions just as much. Like this portabello club sandwich that my husband cooked for us. All I had to do was to bring out the camera.

Between pan toasted slices of bread is portabello hats marinated in balsamic vinegar and oil and then fried, avocado, baby spinach, tomatoes, cucumber, pickled red onion and vegan mayo. I squashed it a bit too hard when cutting the triangles, so it might be a little difficult to see all those stuffings. But hey – I could taste them all and that’s what counts!

Bowl Dinner Lunch Pasta & Noodles

One Pot Pasta

This is a recipe from @hannelenesvegetar, who I learnt about from the Swedish @vegomagasinet. I’ve tried a few of her recipes, and they are great. Easy to make, basic ingredients, and yet flavourful and inspiring. Go check her feed out! This one pot pasta was literally on the table in under 20 minutes.
Add the following to a large pot:
200 g baby tomatoes, cut in half
1 sliced red onion
3 garlic cloves, chopped
200 g spaghetti, broken in half
0,5 tsp chili flakes
1 tsp balsamic vinegar
1 tsp vegetable stock powder
1 tbsp olive oil
salt and pepper
Add 6 dl of boiling water to the pot and stir thoroughly. Bring to boil and cook for 8-9 minutes, until the pasta is soft. Remember to stir, because it might stick to the bottom of the pot. In the last minute, add 100 g of baby spinach or kale.
Serve immediately and top with fresh basil or oregano and roasted sunflower seeds, a drizzle of olive oil and balsamic vinegar. The flower on top is a tagetes, which is edible.
#neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #vรคxtbaserat #eatyourgreens #poweredbyplants #onepotpasta #hannelenesvegetar #easyveganeats #weeknightdinner

Bowl Dinner Lunch Salad Sauce, dip & salsa

Kale, Lentil & Bulghur Salad

Today marks the start of autumn, with the older kids going back to school. But I refuse to think that salads are only for summer evenings, so here’s a salad that smoothly eases you towards darker nights and lower temperatures.

In this salad is whole bulghur cooked in vegetable stock, green lentils, sliced baby tomatoes and roasted chickpeas. The kale is cut in pieces and massages for a few minutes with olive oil, salt and lemon juice. Combine all the ingredients in a bowl and top with pickled red onion and roasted sunflower seeds. Drizzle with an easy vinaigrette with oil, Dijon mustard, white wine vinegar, salt, pepper, agave syrup and lots of flat leaf parsley.

Dinner Fruit & Berries Gluten Free Lunch Ovenbaked Salad

Durra & Carrot Salad

A colourful and delicious salad with durra, ovenbaked carrots, pickled red onions, black beans marinated in lemon juice, ginger and olive oil, quartered strawberries, basil and pumpkin seeds. Drizzle with a classic Dijon mustard vinaigrette and serve with lovely pink beetroot hummus.

Durra is naturally gluten free, it’s a seed and similar to quinoa and amaranth.