Mango Coconut Curry

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.

Sweet Potato & Hummus Salad

Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!

On this plate:
sweet potato, diced and oven baked
red cabbage, thinly sliced
green soy beans
nectarines
hummus with looooots of tahini
cucumber
alfalfa sprouts
rock melon (hidden under the coriander)
baby spinach
capers
coriander
drizzle of vegan sriracha mayo
.
#neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove

Olive & Ajvar Pasta

A quick pasta dish with Mediterranean flavours. Garlic and onions, sliced mushrooms and zucchini, white cabbage, baby spinach leaves and green olives. Then I added some ajvar relish, fresh rosemary, lemon juice, salt and pepper. Served it with pasta (shaped as wild animals – the kids’ choice and the only animals we eat!), topped it with more olives, flat-leaf parsley and a spoonful of ajvar. Easy peasy!

Peach, Avocado & Red Cabbage Salad

Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!

Pasta Pesto

A deep green, healthy pesto with lots of iron and flavour. Use 1 dl each of lightly roasted natural cashews and sunflower seeds and 2 handfuls of fresh basil leaves and double the amount of baby spinach. Sauté 3 sliced cloves of garlic in olive oil until just soft. Add all ingredients to a food processor or blender. Add 0,75 dl of olive oil, 0,5 dl of nutritional yeast and 0,5 tsp salt. Blend until smooth but still a bit crunchy. Serve with spaghetti and sprinkle with nutritional yeast.

Veggie Waffle Sandwiches

Summer holiday means quick and easy lunches. I had some soft bread in the freezer, so I put a thin spread vegan mayo on one slice, Dijon mustard on the other slice, and stuffed baby spinach, thinly sliced zucchini, tomatoes and pickled red onions between them. Grilled the sandwiches in the waffle maker for a couple of minutes until they were hot and had some lovely colour. Done! Lunch on the table in less than 15 minutes.

Gecko’s Green Pancakes

GECKO’S GREEN PANCAKES
What’s in a name? Sometimes it’s everything! My 3,5-year-old loves PJ Masks, and these green pancakes are named after the green character (obviously). So these pancakes give you strength, agility and makes you able to climb any obstacle. No wonder my kid wanted to eat them! Oh well, they taste pretty good too.

Ingredients
2 dl rolled oats
0,5 dl millet flakes
1 dl green peas or soy beans
1 dl spinach
1 dl coconut milk
1 dl plant milk
0,5 dl crunchy peanut butter
1 tbsp hemp seeds
1,5 dl plain flour
2 tsp baking powder
2 tbsp aquafaba
0,5 tsp salt
zest from lime and grated ginger

In a food processor, mix oat and millet to a coarse flour. Add all the other ingredients and mix to a thick batter. Let the batter rest for 10-15 minutes before frying pancakes on medium heat in a little coconut oil.

Bibimbap

I just love these different bowls with cool names! Here’s a favourite – vegan bibimbap. The rice serves as a base, and is topped with ginger and lime marinated black beans, bean sprouts, garlic sautéed mushrooms and baby spinach, watermelon cubes, vegan mayo and – most importantly – spicy kimchi. A simple dressing with soy sauce, rice vinegar, roasted sesame oil and agave syrup. Recipe inspired by “Vego på 30 minuter” by @welldonesthlm.