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!
I don’t cook a lot of Indian food, but when I do I always love it. All the spices and flavours, and of course the delicious naan, go so well together.
Here I’ve made Paneer Butter Masala after a recipe from @veggie_intervention and it was exactly as good as I was hoping for. I also made naan for the first time after a recipe from greenwarrior.se, and this was equally satifying. I’ll link to both their original posts in my Stories, and if you’re not following these accounts already, you most definitely should Gorgeous photos and delicious, inspiring food!
I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego på 30 minuter” (only available in Swedish as far as I know).
A quick breakdown of the bowl:
* mix of jasmine and black rice
* sliced mushrooms with garlic and spinach
* kimchi
* avocado
* cucumber
* vegan mayo
* dressing with soy sauce, sesame oil, rice vinegar and agave syrup
* black and white sesame seeds
How is it that salads taste even better served in a bowl? This was a particularly good one that I made last week. Whole bulgur (my favourite grain!), roasted sweet potato wedges, sugar snaps, blueberries, avocado, green baby leaves, honeydew melon and a handful of almonds. I drizzled it with a tahini lemon dressing, and it was heavenly!
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 @yipin.se tofu – not sponsored, just a happy customer!
I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
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In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.
One of my best friends on Instagram, the lovely @leeksnbeets, shared a recipe for Shawarma, which I have never tried before. It looked delicious and I just had to recreate it. It was just as tasty as I’d imagined, if not better. Head right over to Noha @leeksnbeets and check the original recipe out. (And you’ll find lots more that you’ll want to eat, I promise you!)
First I made the spice mix with cinnamon, cloves, ginger, turmeric, smoked paprika, etc. Then I made the yoghurt walnut sauce, and prepped some veggies. I strayed a little from Nohas recipe here, but the flavours were there anyway! I fried onion and soy bits from @halsanskok in a little bit of oil and a lot of shawarma spice mix. At the last minute, I added baby spinach and carrot. I took a shortcut and used a tortilla instead of making my own flatbread, which worked fine too. I put the filling on the toasted tortilla, added lots of walnut sauce (and even more after I took the photos…), sliced radishes and coriander. Wrapped the whole thing up and just enjoyed all those warming spices. Thank you so much Noha for the inspiration!
I’m trying to fuel myself through this rough patch, with the dark and cold season ahead of us, with lots of nourishing, delicious food. I love my salads even in the winter, but I try to add a few warm ingredients to keep the body temperature up and to feel more full.
In this nourish bowl is:
* whole bulghur cooked in vegetable stock and turmeric
* avocado
* wilted baby spinach with garlic
* steamed broccoli
* oven baked butternut squash
* cucumber
* green lentils (canned)
* tofu feta (see step by step recipe in my Storiy highlights!)
* pomegranate seeds
* walnuts
* drizzle of olive oil
ONE POT PASTA WITH CAPERS
We had another go at one pot pasta and this was my favourite so far. Onions, cherry tomatoes, thinly sliced carrot, baby spinach and white beans, and topped with roasted pumpkin and sunflower seeds. But what really made the difference was adding capers. I used the regular little ones and stirred into the pot, and decorated with extra large ones. I love the salty flavour of capers, which is a bit like olives. But more subtle and better suited for warm foods, if you ask me.
The original recipe is found over at @hannelenesvegetar, and an earlier adaption can also be found a bit further back in my feed. Do you have any other one pot recipes that I should try? It’s certainly quick and convenient on a week night!
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!
