Plantbased food by Mimmi Kvist
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.
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.
Life isn’t always easy, and the past few days have been tough. So this warming, slightly spicy soup is just what I need to get back on track and soothe my soul.
• Sauté 2 cloves of garlic, 1 onion and 3 cm ginger (all finely chopped) in oil in a large pot. Add 2-3 tsp red curry paste according to taste. • Next add 4 kaffir lime leaves and 400 ml of coconut milk. Bring to boil. Add 1 tbsp of miso and 1 tsp of soy sauce.
• Next, add whatever greens you like. Adjust cooking time depending on the vegetables. I added the following in this order: diced potato, broccoli, baby corn and carrots sliced with a potato peeler.
• At last, season the soup to taste with salt, extra curry paste and freshly squeezed lime.
• Cook the noodles. I used lovely thin somen noodles. Put noodles in a bowl and add soup. Top with coriander, cashews and lime wedges
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.
I don’t often eat the kind of old school Swedish food that we call “husmanskost”. But it’s something special about those childhood memories and the flavours that a whole country knows.
On this plate is:
* meat(less) balls from @anamma_sverige
* potato mash with lots of vegan butter
* pickled gherkin
* “Brown sauce” with butter, plant milk, some soy sauce, onion
* lingonberry jam.
Varsågoda! (Meaning something in-between Help yourselves and Bon appetite!)
I’ve been dreaming of creamy, delicious caesar dressing for a while. And there it was! I mixed to recipes from @nora_cooks_vegan and @thehiddenveggies. I don’t like the sharp taste of raw garlic, so I sautéed them gently before mixing. I served the dressing (yes – the dressing is the star here!) with Romaine lettuce, fried mushrooms, bread croutons and carrot “bacon”. (I’ll get back with a recipe for that. Fake bacon is great for us like pigs to be kept alive – check out the hashtag #gillagris – hijacked by vegans in an initiative from the great @javligtgott).
.
Dressing
2 dl soaked cashews
3 cloves of garlic, sauteed
1 tsp soy sauce
3 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp capers, drained
1 dl water
1/4 nori sheet
.
Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.
What better food for a hot day than summer rolls? Vermicelli rice noodles, red cabbage, alfalfa sprouts, mango, salted peanuts and green soy beans, all wrapped in a thin rice paper. A simple dip sauce with lime, soy sauce, chili and ginger on the side. And the crispy tofu sticks that I prepared but forgot to add to the rolls… Better luck next time – but these rolls were pretty great anyway!
Crisp cabbage thinly sliced, carrots and cucumber cut with a potato peeler. So simple! And poured on top is a umami flavoured dressing with:
3 tbsp miso paste
2 tbsp soy sauce
2 tbsp rice vinegar
10-15 drops of roasted sesame oil
3 cm finely chopped fresh ginger
juice from 1/2 lime
1 tsp cane sugar
A fresh and tasty salad perfect for dinner on a warm summer evening.
Ingredients
Vermicelli rice noodles
Tofu + soy, sesame oil and green curry for marinade
Sesame seeds
Green soy beans
Mango
Carrots
Cucumber
Fresh bean sprouts
Coriander
Salted peanuts
Dressing
2 limes
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.
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.
