Plantbased food by Mimmi Kvist
I found a recipe in @vegomagasinet for green pea falafel. I haven’t made my own falafel before, so I thought I’d give it a try. I had some trouble getting the falafel batter to hold together in the pan, but with some extra flour they turned out pretty decent. A beetroot hummus was a nice match, and with potato wedges, and tomatoes, parsley and the last cornflower from our garden it made a colourful bowl.
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Don’t miss my Story highlight on how to make the smoothest and best hummus!
A flavourful green salad that stands for itself or as a side to oven roasted veggies.
Slice four leaves of kale and remove the hard stems. Massage the kale for a few minutes with olive oil, a squeeze of lemon and a large pinch of salt. Add steamed haricot verts, roasted hazelnuts and halved Cape gooseberries (also called physalis). For the dressing: Add 2 tbsp tahini with 0,5 tsp agave syrup, a pinch of salt and 1 tsp lemon juice to a mug. Stir with plant milk to a runny dressing.
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!
Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing.
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In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.
An improvised stack of purple pancakes for breakfast. Bananas, rolled oats, millet flakes, tahini, oat milk, baking powder, plain flour, aquafaba, apple cider vinegar and blueberries of course. I didn’t take any measurements, just mixed it in the food processor until I had a thick batter. I served it with this beautiful lilac syrup that I made in the early summer. Loved the flowery tones – and the colour of course!
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!
Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite.
Ingredients
whole bulghur, cooked in vegetable stock
sweet potato
panko
green lentils
olive oil
lemon juice
garlic
basil
pickled carrots and red onions
baby corn
nectarines or peaches
edamame beans
vegan sriracha mayo
Peanut Tahini Sauce
1 tbsp crunchy peanut butter
1 tbsp tahini
0,5 tsp brown sugar
2 tbsp water or almond milk
a squeeze of lemon juice
a pinch of salt
Peel and dice the sweet potatoes, cubes of 1×1 cm is a good size. Cook until fork tender. Drain well.
In a small bowl, mix lemon juice, olive oil, finely chopped garlic and a pinch of salt. Add the green lentils (pre-cooked), chop a few leaves of basil and leave to marinate until the rest of the food is ready to serve.
Slice the necatrines and cook the edamame beans.
Roll the sweet potato cubes in panko and fry in cooking oil on high heat.
Stir the ingredients for the tahini sauce together and add more water or almond milk for a thinner sauce.
Put bulgur in the bottom of a bowl and top with all other ingredients. Finish off with a spoonful of peanut tahini dressing and drizzle sriracha mayo on top.
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.
• 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.
