I see so many gorgeous, colourful salads here in my feed. So inspiring! Here my contribution – a nourishing, yummy salad with every colour of the rainbow. I served it with a smooth hummus on the side (see recipe for a world class hummus in my Stories).
Ingredients by colour: • Red rice and sliced red apples (red, obviously) • Golden bread croutons and roasted walnuts (let’s count that as orange, shall we?) • Marigold petals (yellow) • Steamed broccoli, avocado, green lentils, parsley and pumpkin seeds (green) • Raw grated beetroot (purple) • Borage petals (blue)
I hope you also enjoy eating the rainbow, my friends!
As much as I love sushi, both nigiri and maki rolls, sometimes I just can’t be bothered with the nori sheets and the rice cushions. Ta-da – enter the sushi bowl! In this one I’ve got sushi rice, cucumber, green soy beans, red cabbage, roasted cashews, oven baked butternut squash, pineapple and avocados. Then drizzled with vegan sriracha mayo and soy sauce.
It takes a little while to make risotto, but it’s really quite relaxing to stir that rice until it’s creamy and delicious. With slow roasted cherry tomatoes and parsley, it’s downright amazing. My friend @happyherbivorekitchen made this the other day – thanks for the inspiration! Recipe from @happyskinkitchen. This is truly happy food, as you can tell!
Roasted tomatoes 200 g of cherry tomatoes cut in half (I used beautiful ones from #pekkastomater, who has ditched the horrible plastic boxes!) Place tomato halves with the cut side upwards, drizzle with olive oil, salt and pepper. Roast in the oven at 150 C for 35-45 minutes.
Risotto 1 small onion, finely chopped 2 cloves of garlic, finely chopped 2 tsp turmeric 300 g of tomatoes, cherry or regular 3 dl arborio rice 1 l of hot vegetable stock 1 tbsp nutritional yeast olive oil flat leaf parsley
Gently sauté onion and garlic in olive oil until soft. Turn up the heat, add risotto rice and fry for a minute until the rice is shiny. Add chopped tomatoes and turmeric and stir well. Add 2-3 dl of the hot (important!) stock and reduce the heat. Let simmer slowly until all liquid is absorbed. Add 1-2 dl stock at a time, simmer and stir until fully absorbed before adding more stock. Keep the stock hot att all times. When all vegetable stock has been absorbed, add salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with roasted tomatoes and parsley.
There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:
Ingredients 1 tbsp coconut oil 1 large onion, finely chopped 3 garlic cloves, minced 3 cm fresh ginger, peeled and finely chopped 1 tbsp curry powder 1 tbsp turmeric 2 tsp ground coriander seed 1 tsp paprika powder 400 ml coconut milk 2 tbsp spicy mango chutney 1 lime, the juice 2 tsp vegetable stock powder 400 g chickpeas, drained and rinsed 3 carrots, sliced 1 ripe mango, peeled and diced Salt 200 g baby spinach or kale For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.
Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.
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’ve seen so many beautiful photos of these sushi sandwiches on Instagram, and I had to try it. It was fun and easy enough to make. But eating it in any civilised way was another story. No food for a first date. But aside from the mess, it was super tasty!
Cook sushi rice and prepare whatever fillings you like. Inspired by @hannelenesvegetar, we used ovenbaked butternut squash in slices, red cabbage, avocado, alfalfa sprouts, peaches and cucumber. Put sushi rice on a nori sheet. Layer the fillings and finish with some rice. Fold the nori sheet like an envelope and flip over. Carefully cut in half with a sharp knife and open up to expose the middle. Drizzle with vegan sriracha and dried roasted onion. Serve with soy sauce, wasabi and pickled ginger.
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!)
Rich sweet potato, creamy avocado, crunchy cucumber and spicy sriracha – the perfect combo in vegan maki rolls!
Ingredients sushi rice, cooked nori sheets avocado cucumber sweet potato vegan sriracha mayo sesame seeds Japanese soy pickled ginger wasabi
Peel the sweet potato and cut like thick chips/French fries. Bake on a tray in the oven, 200 degrees for about 15 minutes. Don’t bake them too long, they should be soft but firm and just starting to get som colour. Cut avocado and cucumber the same way as the sweet potato. Use a bamboo mat I you have one, it makes it a lot easier to roll, but it’s not a must. Put a nori sheet with the blank side down on the mat or the table. Cover half of the sheet with sushi rice. Put sweet potato in a line on the rice near the edge of the sheet. Add a line of avocado and cucumber, and a line of sriracha mayo. Carefully roll the nori sheet, making sure that you start with the vegetable side to get it in the centre of the roll. Squeeze tight. Cut in 2 cm thick slices, using a very sharp knife. Plate and drizzle with sriracha mayo and sesame seeds. Serve with soy, ginger and wasabi.
A very quick and easy bowl for a weekday dinner, it took me just over 15 minutes to get this on the table. Nothing fancy about this, but what makes it worth a post is the hummus. The key here is tahini in large quantities.
In the bowl I put basmati rice cooked in vegetable stock, diced tomatoes and cucumber and chopped fresh coriander and mint leaves. I topped with falafel (not home-made, that’s a challenge for another day) and sliced and quartered zucchini that I just fried for a few minutes together with the falafel.
So to the star of the bowl – the hummus.
2 cloves of garlic
1 packet of cooked chickpeas (400 g)
1 dl tahini (the darker the better!)
2 tsp lemon juice
0,5 dl canola oil
0.75 dl olive oil
0,5 tsp salt
2-3 tbsp cold water (if needed)
• Peel and finely slice the garlic. I like to sauté it for 2-3 minutes in a pan to make the taste less intense, but add it fresh if you prefer.
• Rinse and drain the chickpeas. Mix in a food processor together with garlic, tahini, lemon juice, canola and olive oil. Add salt to taste and mix in water if the hummus is too thick. I like mine very creamy and soft. If it’s too thick the texture is a bit dry.
• Top your bowl with the hummus. Put the rest of he hummus in an air tight jar and use as a sandwich spread the next morning. It lasts at least five days in the fridge.