Categories
Cheese Dinner Lunch Platter Salad Sauce, dip & salsa Snack

Meze Platter

I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
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Platter details:
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.

Categories
Bowl Dinner Fruit & Berries Lunch Ovenbaked Salad Sauce, dip & salsa

Sweet Potato & Avocado Bowl

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!

Categories
Breakfast Dessert Fruit & Berries Gluten Free Lunch Ovenbaked

Baked Sweet Potato with Granola

My friend @livingwith4fromscratch has such an inspiring feed. She’s also a mum of four, and has children with major food allergies. Has this stopped her from cooking delicious food? No way! And let’s just say we definitely share a love for loaded salad bowls.

I wanted to try something new to me, and my eyes were immediately drawn to her post with baked sweet potato with fillings. So I baked a sweet potato at 200 C for about 45 minutes, and stuffed it with home made Chunky Monkey Granola, peanut butter and a drizzle of coconut cream. It was beyond delicious! I know it doesn’t look too pretty on picture, but trust me on this one. Why not try it as a luxurious weekend breakfast or a treat-yourself-lunch?

Categories
Barbecue Dinner Lunch Ovenbaked

Guacamole Burger

Happy #veganuary friends! I remember thinking last year that it seemed nearly impossible to eat a vegan diet for a whole month. I didn’t eat meat, but thought it was too complicated to replace dairy, eggs and fish. But a thought had formed, and I gradually removed all animal products. Since mid February I’ve eaten a fully plantbased diet. And it’s not hard at all. No, on the contrary – it has really awakened my interest in cooking and made me try so many new dishes and products! Are you ready to take the leap yet?

The best way is to start simple. Just replace your ordinary beef burger with one of the many vegan brands available. I like the Swedish brand @anamma_sverige, and there are many other good ones out there. Serve it in a bun with lettuce, pickled red onion and obscene amounts of guacamole, and a side of oven baked sweet potato fries. It doesn’t have to be more complicated than that to eat vegan.

Categories
Dinner Fruit & Berries Ovenbaked Salad

Thanksgiving

I was so inspired by all the amazing food that my US friends posted last week for Thanksgiving. And what better reason to celebrate than reflecting on what you’re thankful for? So I decided to put together our very own little Thanksgiving feast! I have no idea if I’m even close to a traditional meal, but I simply picked out dished that appealed to me, and tried to get in those special ingredients that I’ve understood are closely connected to Thanksgiving.

For mains we had a kale and pomegranate salad with cranberries and butternut squash, stuffing (this was a first for me and thb I was surprised how delicious it was!), sweet potatoes with a tahini sauce, maple glazed carrots, and miniature Hasselback potatoes (this is funny, because Hasselback potatoes are named after a restaurant here in Stockholm where they were allegedly first served).

For dessert, we had apple pie with pecans, a fruit platter with satsumas, pomegranate arils and persimmon, and pumpkin muffins with maple butter frosting.

I just LOVED all the flavours, and it was so much fun making the food. I definitely want to do this again next year!

Categories
Asian Bowl Dinner Gluten Free Lunch

Fried Rice with Sweet Potato

Happy World Vegan Day! A year ago, I wouldn’t have thought I’d eat a fully plantbased diet and enjoying it so much! I really honestly don’t feel like I miss anything non-vegan. I love how easy it it to eat like this, and vegan food can be advanced and complex as well as super simple and straightforward.

Here’s a really easy one, and a perfect way to use left over rice and odd bits of veggies. Here I’ve used turmeric rice and sweet potato cubes from the day before, and fried it with onion and garlic, pak choy, green lentils and mushrooms. I topped it with peanuts, coriander, sweet chili and a tahini drizzle.

Categories
Dinner Gluten Free Ovenbaked

Sweet Potato Stroganoff

Stroganoff with a special type of “falukorv” sausage is a staple meal in many Swedish homes. This one is 100% plantbased and so much better. In my humble opinion.

Peel and dice 2 sweet potatoes. Bake in the oven at 225 C for about 15 minutes, until fork tender.

In the meantime, make the stroganoff sauce. Sauté 1 onion and 3 cloves of garlic, both finely chopped, in 1 tbsp oil in a large pot. (Use a cast iron pot if you’ve got one.)

Add 3 tbsp of tomato paste and fry for a minute. Then add one tin of tomatoes, 2 tsp vegetable stock powder, 1 tbsp of Dijon mustard and 2 tsp dried rosemary (If you sub with fresh rosemary, don’t add the sprigs until the last few minutes of cooking.) Simmer for ten minutes, stirring occasionally.

Next, add 1 dl of plant cream, 1-2- tsp agave syrup and 1 tbsp of miso paste. Bring to boil again. Add 2 carrots, coarsely grated. Season with salt and pepper. Don’t let the sauce boil more than a minutes or two after adding the carrots. You want to keep some crunch.

When you’re happy with the sauce, fold in the baked sweet potato, sprinkle with chopped almonds and rosemary. Serve with rice.

Categories
Bowl Dinner Lunch

Nourish Bowl

Luckily for me, craving comfort food doesn’t (only) mean I want fast food. A really good nourish bowl does the trick too. I guess I just want familiar tastes, a mainly warm meal and to feel full and satisfied after eating. This bulghur bowl ticks all those boxes.

• a base of whole bulghur cooked in vegetable stock and turmeric
• diced and boiled sweet potatoes tossed in corn flour and then fried in oil
• diced tomatoes and cucumber
• thinly sliced fennel
• diced mango
• half an avocado
• sprinkled with furikake made with crumbled nori sheet, nutritional yeast, sesame seeds and salt

Categories
Gluten Free Lunch Ovenbaked Salad

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
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#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

Categories
Bowl Lunch Salad

Asparagus & Sweet Potato Bowl

Hurry up and make this nourishing bowl before the asparagus season is over!

Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.
Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.
Break off the hard end bit on each asparagus stem. Finely chop two cloves of garlic. Quickly fry together on high heat for 1-2 minutes.
Serve in a bowl together with quartered strawberries, sliced avocado and basil leaves. Drizzle with vegan sriracha mayo.