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.

One Pot Pasta

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!

Tom Kha Soup

When the cooking is a bit too jazzy to remember the recipe, a photo of the result will have to do. I remember adding coconut milk, ginger, kaffir lime leaves, miso, lime, nutritional yeast, red curry paste, cane sugar, lots of veggies and some coriander and cashews at the end. Well, something along those lines. Next time, I’ll be better prepared with the right ingredients and a recipe to follow!

Slow Roasted Tomato Spaghetti

This pasta was so simple to make, yet so full of flavour. Best combo, right? I cut 400 g large cheery tomatoes on the vine in half, and put them with the cut side upwards on a oven tray. I drizzled them richly with olive oil, salt and 2 cloves of sliced garlic. Then I slowly roasted them in the oven at 150 C for 1 h 15 min.

I chopped a handful of almonds and roasted them lightly in a pan. When the tomatoes were ready, I boiled the spaghetti. Meanwhile, I put the roasted tomatoes in a pan on medium heat. I added 1 tbsp of extra olive oil, 0,5 dl of white wine, a splash of white vinegar, black pepper and 10 leaves of fresh basil. I let it simmer until the pasta was ready.

When all was ready I simply poured the pasta into a large bowl and tossed it with the tomato sauce, and added some fresh basil and the roasted almonds. The best pasta we’ve had in a long time!

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

Portabello Club Sandwich

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!

Green Pea Falafel & Beetroot Hummus Bowl

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!

Tacos with Coleslaw

Hello there, #tacotuesday it’s good to see you! Especially loaded with goodies like soy mince, white beans, oven roasted potatoes, tomato salsa, sweetcorn, guacamole and coriander. And my new favourite taco topping – coleslaw! I love the crunch and creaminess it adds. I simply mixed thinly sliced red cabbage and grated carrots with a little vegan mayo, a dash of white vinegar, salt and pepper.

What’s your best addition to tacos? Give me your favourites, please!

Pasta Bowl with Dips

A nice dip or sauce can lift any salad bowl to new heights. And the more the merrier, right? So for this pasta bowl (yes, there is penne pasta well hidden underneath the greens), I topped it was guacamole, home made coleslaw with vegan mayo, and the smoothest hummus you could ever imagine.
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I’ve put a Story highlight in my profile how to make this divine, life changing hummus (after a recipe from @hannelenesvegetar). After trying this, where the trick is to boil canned chickpeas with baking soda, you’ll never want to eat another hummus again. You can thank me later.

Tomato Risotto

It takes a little while to make risotto, but it’s really quite relaxing to stir that rice until it’s creamy and delicious. With slow roasted cherry tomatoes and parsley, it’s downright amazing. My friend @happyherbivorekitchen made this the other day – thanks for the inspiration! Recipe from @happyskinkitchen. This is truly happy food, as you can tell!

Roasted tomatoes
200 g of cherry tomatoes cut in half (I used beautiful ones from #pekkastomater, who has ditched the horrible plastic boxes!)
Place tomato halves with the cut side upwards, drizzle with olive oil, salt and pepper. Roast in the oven at 150 C for 35-45 minutes.

Risotto
1 small onion, finely chopped
2 cloves of garlic, finely chopped
2 tsp turmeric
300 g of tomatoes, cherry or regular
3 dl arborio rice
1 l of hot vegetable stock
1 tbsp nutritional yeast
olive oil
flat leaf parsley

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 chopped tomatoes and turmeric and stir well.
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 att all times.
When all vegetable stock has been absorbed, add salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with roasted tomatoes and parsley.