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Mushroom & Sunflower Seed Bolognese
After trying countless vegan minced meat substitutes, mainly soy or pea based and often not very tasty, I’ve finally found my favourite. And I love that it’s a whole food option and very easy to make. Hope you give this a try!.10-12 raw mushrooms3 dl sunflower seeds5-7 sundried tomatoes in oil.Cut the mushrooms in large… Read more »
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Tomato Bruschetta
I love tomatoes, and I think that the perfect way to highlight this produce is by making a tomato bruschetta. I diced a perfectly ripe tomato and added lots of chopped basil, salt, black pepper and olive oil. (Also add red onion if you like, but raw onions just aren’t my cup of tea.) Then… Read more »
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Roasted Tomato & Avocado Spaghetti
How about a delicious, creamy yet light pasta with lots of flavour? I suggest you try this one! Cut about 400 g baby plum tomatoes (or regular) in half. Place with the cut side up on a baking tray. Mince 3 cloves of garlic and sprinkle on top of the tomatoes. Drizzle with olive oil… Read more »
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Grilled Greens & Bread Salad
Summer is definitely the time to cook outside and put all sorts of things on the grill. Here’s a little buffet of grilled green goodies:• boiled and halved potatoes• mushroom skewers in a sesame oil, soy, garlic and ginger marinade (it’s a winner!)• red cabbage• asparagus• lemon• fresh onions• herby croutonsOn the side I served… Read more »
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Twisted Herb & Garlic Bread
This has been a very strange time, the past few months. With everything going on in the world, I know I’m not the only one to feel overwhelmed. A good way to unwind for me is to get creative in the kitchen, and best of all is to bake. Like this twisted herb & garlic… Read more »
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Asparagus, Pea & Lemon Risotto
My friend @happyherbivorekitchen posted a risotto a while back, that I immediately put down on my (ever growing) must-try-list. She had used a recipe from @happyskinkitchen that I followed pretty closely, and then added asparagus at the end. It was absolutely lovely, maybe even the best risotto I’ve had. I just loved the flavours coming… Read more »
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Caesar Salad
Let’s pretend I didn’t see the snow that fell today, and say that it’s spring and time for salads! A classic Caesar never gets old. Here’s Romaine lettuce, cucumber, “bacon” (thinly sliced eggplant fried crispy with oil, smoked paprika powder and salt), fried soy bits, avocado and bread croutons. And then I literally drenched the… Read more »
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Ginger Miso Ramen
I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots… Read more »
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Mushroom & Spinach Bibimbap
I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego på 30 minuter” (only available in Swedish as far as I know).A quick breakdown of the bowl:* mix of jasmine and black rice* sliced mushrooms with garlic and spinach* kimchi* avocado* cucumber* vegan… Read more »
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Jerusalem Artichoke & Potato Soup
This has to be one of my favourite soups. The Jerusalem artichoke (also known as sunchoke) adds such a unique and luxurious taste to it. I sautéed onion and garlic in a dash of oil, then added peeled and sliced potatoes (5 medium sized) and Jerusalem artichokes (6-8 small ones). I just about covered them… Read more »