Categories
Breakfast Lunch Ovenbaked Sweets & Baking

Focaccia Garden

One of my favourite things about the foodie community on Instagram is that it’s bursting with creativity. I just wish I had more time on my hands to try all the lovely things I see out there. One thing I just had to do was a focaccia garden. Have you seen them? I first saw my friend @sweetinnature post one, and started browsing the #focacciaart hashtag. So many gorgeous creations!

Here’s my first attempt, with baby tomatoes, flat leaf parsley, lemon thyme and asparagus. Yeah, it does look more vibrant and beautiful before it’s baked (swipe to see the before pic), but it was also lovely when it came out of the oven. And yes, it tasted delicious too.

Ingredients
20 g fresh yeast (or 12 g dry yeast)
3 dl water
0,5 dl olive oil
1 tbsp sea salt
1,5 tbsp agave syrup (or other sweetener)
7,5 dl plain flour

Dissolve the yeast in the water. If you’re in a hurry, use 37 C water, otherwise use cold. Add olive oil, sea salt and agave syrup, before adding the flour. Knead the dough for at least 5 minutes until smooth. Cover with a damp tea towel and leave to rise until doubled in size. I always prefer to start the dough with cold water and let it rise for a few hours in room temperature, or even all day in the fridge.

Transfer the dough to a tray, about 20 x 30 cm, covered in parchment paper and lightly greased. Flatten the dough carefully. Leave it for another 30 minutes.

Brush the dough with olive oil and decorate it with herbs and vegetables. Here I’ve used flat leaf parsley, baby tomatoes, asparagus and lemon thyme.

Bake for about 20 minutes in 225 C. Check often towards the end. (I didn’t, apparently. Should have taken it out 2 min earlier…) Leave to cool for a few minutes before serving.

Follow me on Instagram: https://www.instagram.com/neverenoughgreens/

Categories
Asian Dinner Ovenbaked

Paneer Butter Masala & Naan

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!

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 Lunch Salad

Tomato Bulghur Salad

I can’t describe how much I long for tomato season! I know, it’s like six months away. I found this mix with plum, yellow, purple and red baby tomatoes, and couldn’t resist it. Just cut them in half and combined them with cooked bulghur, green lentils, sunflower seeds, Kalamata olives and fresh basil. A drizzle of good quality olive oil, a dash of white vinegar and salt and pepper was all the dressing it needed. Lovely quick lunch salad!

Categories
Dinner Gluten Free Lunch Soup

Tomato Miso Soup

A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar and seasoned with salt and pepper. Served with pumpkin and sesame seeds, basil and a drizzle of olive oil.

Categories
Bowl Cheese Dinner Lunch Salad

Greek Salad Bowl

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!

Categories
Asian Bowl Dinner Gluten Free Lunch Salad

Black Rice Sushi Bowl

I posted a recipe for vegan tomato “tuna” the other day. You can also find it in my Story highlights. I had some leftovers so I made a super simple sushi rice bowl. For a healthier bowl, I switched the sweet sushi rice for black rice. It was just as delicious!

Details: Black rice, vegan tomato tuna, steamed edamame beans, carrots sliced with potato peeler, sushi ginger and fresh coriander. After I took the photo I drizzled it with sriracha mayo, for a little creaminess and spicy kick.

Categories
Asian Dinner Lunch

Vegan Tuna Nigiri

Sushi is one of the joys of life, and vegan sushi should not be limited to avocado rolls. (Don’t get me wrong, I love avocado rolls!) I tried this recipe that I found on @plantd.co , and it’s a really good substitute for tuna. It’s super simple too – peeled and sliced tomato wedges marinated in soy sauce, smoked paprika, olive oil and nori.
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I’ve made a Step by step in my Stories for this one. Do you find them useful? I often find when I jot down my recipes that things tend to sound more complicated in writing than they really are. This is an attempt to make a collection for a few favourites. Let me know what you think, and please tell me if there’s something you’d like to learn how to make!

Categories
Dinner Lunch Pasta & Noodles

Mushroom & Tomato Pasta

That headline is not very good. I should list all the ingredients in the opening, because they came together so well and created a creamy, deep flavoured pasta dish. The recipe is from @veganvida23, one of my favourite accounts that you should definitely check out. Warning – don’t scroll through the feed when you’re hungry!
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You’ll find the link to the original post in my Stories, and here’s my take:
Boil 3 servings of short pasta. Finely chop 3 cloves of garlic and a small onion and sautée in olive oil a pan. Add about 2 dl each of baby button mushrooms, broccoli in small pieces and cherry tomatoes cut in halves. Dissolve a cube of vegetable stock in 1 dl of hot water. Spoon the hot stock into the pan so the veg won’t stick and to steam the broccoli. Cook for 3-4 minutes. Stir in 2 tbsp of vegan butter. Add 0,5 dl coarsely chopped walnuts and lots of fresh thyme. Drain the pasta and add it to the pan. Stir well to cover everything in the sauce. Season with salt and pepper and a drizzle of olive oil.

Categories
Dinner Gluten Free

Saffron Risotto

Saffron is a spice closely related to Christmas here in Sweden. And even though I’d love to bake more saffron buns, I realise I have to eat food too. So I made saffron risotto! It turned out really nice, and even though it does take a bit of time to stir that risotto, it’s still really simple to make.
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1 small onion, finely chopped
3 cloves of garlic, finely chopped
1 dl white wine
0,5 g saffron
3 dl arborio rice
1 l of hot vegetable stock
1 tbsp nutritional yeast
olive oil
flat leaf parsley & cherry tomatoes for serving
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Gently sauté onion and garlic in olive oil until soft. Turn up the heat, add risotto rice and fry for a minute until the rice is shiny.
Add the wine and let it steam off. Next, add 2-3 dl of the hot (important!) stock and reduce the heat. Let simmer slowly until all liquid is absorbed.
Add 1-2 dl stock at a time, simmer and stir until fully absorbed before adding more stock. Keep the stock hot at all times.
When all vegetable stock has been absorbed, stir in the saffron. Season with salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with cherry tomatoes and parsley.