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Hej där.

Thess här. Välkommen till min lilla växtvärld! Här på min hemsida och blogg delar jag med mig av mina favoritrecept, guider, äventyr och annat jag gillar och funderar över.

Häng med på en läcker matresa där grönsaker är coola, baljväxter sexiga och mat smakar riktigt gott (och gör gott!). En värld fri från pekpinnar, där möjligheterna är oändliga!

Signa gärna upp dig på nyhetsbrevet för att få uppdateringar om vad som är på gång — allt ifrån nya recept till kommande workshops, äventyr och spännande projekt!

Kram, 

Thess

Hi there.

I’m Thess. Welcome to my little plant world! Here at my website and blog I share my favourite recipes, guides. Adventures ant other things I like and think about.

Come along for a delicious food adventure where veggies are cool, legumes are sexy and the possibilities are endless!

Click “Plant based Food Guide” for my guide to some of Swedens many restaurants, cafes, bakeries and other places serving really yummy plant-based food.

All recipes on my website are written in both Swedish and English, just click “recept” and then any of the photos that you like, then scroll down to find the recipe in English.

Xx, Thess

Veggie soup with cilantro tossed sweet corn and bean topping

Veggie soup with cilantro tossed sweet corn and bean topping

Let’s talk about soups and autumn. It can be one of the best “perfect match” there is! In Gothenburg we’re enjoying the most lovely late summer ever, and knowing that the time after will imply lots and lots of occasions when a hearty soup is just the right thing makes me ridiculously happy and excited.

Anyway, back to the soup-talk. Pretty much any veggies could be mixed in to a soup, it’s fast and easy cooking and it’s a perfect way to use bits and pieces you find in your fridge but don’t know how to use. That’s exactly what happened to me the other day, when I opened my fridge and found butternut squash, fennel, two carrots, half a sweet potato and one red onion. At first sight to little to make any interesting of, but perfect for mixing in to a tasty soup. I cut everything in to evenly sized pieces, tossed around with some oil and roasted for 20 minutes before I transfered it all to a big skillet, added tomatoes, spices and coconut milk. Brought to a boil, then mixed using a hand immersion blender, adding a little water to get the desired consistency. Easy peasy.

Since this is one of those take-what-you-have-at-home-recipes it doesn’t have very specific measurements. You will want to adjust it a bit depending on what veggies you’re using and what preferences you have on flavoring and how you like your soup consistency etc. Might sound a bit tricky, but if you start with the veggies, crushed tomatoes and coconut milk and then just add water a bit at a time while mixing you can’t go wrong! Feel free to use more of the species, or try different ones, to adjust to your taste. Whatever you do, or whatever veggies you are using, don’t forget the splash of apple cider vinegar – makes all the different! Use water to get the desired consistency.

Mix and enjoy!

Best,

Therese

Frozen cashew berry mousse layer cake

Frozen cashew berry mousse layer cake

Oat and almond thumbprint cookies w rhubarb curd

Oat and almond thumbprint cookies w rhubarb curd