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.

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.

Potato Salad

We made a lovely potato salad for Midsummer from @deliciousaus. It was the perfect summer evening dinner, with new potatoes and radish together with a green bean salad and fried tofu. Horseradish isn’t really my cup of tea, but I hear from reliable sources that it’s a nice addition to this dish.

Ingredients
800 g new potatoes
1 red onion
3 celery stalks
2 tbsp capers
10 radishes
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 dl olive oil
50 g flat leaf parsley
horseradish for grating

Cook potatoes until just soft.
Finely chop red onion and celery. Finely slice radishes. Put in a big bowl together with capers.
Mix vinegar, olive oil and mustard in a small bowl. Add the dressing to the salad and mix well.
Cut the potatoes in large cubes while still warm. Carefully fold in with the vegetables and dressing. Season with salt and black pepper.
Serve while the salad is still slightly warm. Add coarsely chopped parsley just before serving. Grate fresh horseradish on top.

Baked Potato with “Seafood” Sauce

I had almost forgotten about baked potatoes. Glad I thought of it, because this was really simple and very good. Put the potatoes in the oven at 225 degrees for about 60-80 minutes. Check that they are baked all the way through. Cut them open in a cross and fill with toppings, like this seafood flavoured vegan sauce.

“Seafood” sauce
1 dl oat fraiche (or sour cream)
1 dl vegan mayonnaise
50 g red seaweed caviar
2 tsp lemon juice + zest
1 apple
3 tbsp red onion (raw or pickled)
1/2 nori sheet
black pepper

Mix oat fraiche and mayo with seaweed caviar in a bowl. Add lemon juice and zest from about 1/3 of the lemon. Cut the apple in small pieces. Chop the red onion. (I’m not a fan of raw onion, so I use pickled instead.) Add apple and onion to the sauce. Crumble the nori sheet into flakes and mix well. Season with black pepper. You can also add finely chopped fresh dill, that would go really well with this. Serve with a steaming hot baked potato and a side salad.

Burger with Peach Salsa

Burgers on the barbecue tonight. I topped mine with cucumber, a peach salsa, vegan mayo and pickled red onion – and the very first leaf of our home grown lettuce!

For the salsa: Finely chop ripe peaches, fresh coriander and mint, and a little bit of red chili. Add the juice from half a lime, a pinch of salt och a pinch of sugar (depending on how sweet the peaches are). Mix well and rest for at least 30 minutes before serving.

Sweet Potato Bowl with Peanut Tahini Sauce

Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite.

Ingredients
whole bulghur, cooked in vegetable stock
sweet potato
panko
green lentils
olive oil
lemon juice
garlic
basil
pickled carrots and red onions
baby corn
nectarines or peaches
edamame beans
vegan sriracha mayo

Peanut Tahini Sauce
1 tbsp crunchy peanut butter
1 tbsp tahini
0,5 tsp brown sugar
2 tbsp water or almond milk
a squeeze of lemon juice
a pinch of salt

Peel and dice the sweet potatoes, cubes of 1×1 cm is a good size. Cook until fork tender. Drain well.
In a small bowl, mix lemon juice, olive oil, finely chopped garlic and a pinch of salt. Add the green lentils (pre-cooked), chop a few leaves of basil and leave to marinate until the rest of the food is ready to serve.
Slice the necatrines and cook the edamame beans.
Roll the sweet potato cubes in panko and fry in cooking oil on high heat.
Stir the ingredients for the tahini sauce together and add more water or almond milk for a thinner sauce.
Put bulgur in the bottom of a bowl and top with all other ingredients. Finish off with a spoonful of peanut tahini dressing and drizzle sriracha mayo on top.

Tofu Bahn Mí

No, it might not look like anything special. But it is. An absolute favourite in our house, and a reminder of our amazing time in… no, not Vietnam, but in Australia. We had this at least once a week, and I can almost feel the sun on my face when I eat this, dreaming back to the warm summer nights on our porch. Lovely times!

Simply stuff a baguette until you can hardly close it with:
a thick spread of crunchy peanut butter
lettuce
marinated and fried tofu
avocado
thinly sliced cucumber
pickled carrots
pickled red onions
bean sprouts
vegan sriracha mayo
fresh mint and coriander