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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

Apple baked cauliflower with sauerkraut hummus and stir fried kale salad with quinoa

Apple baked cauliflower with sauerkraut hummus and stir fried kale salad with quinoa

In collaboration with koket.se

Playing with textures and flavours, inspired by an online veggie course that I did last week! LOVED IT.

Want to learn more about cooking with veggies? How to prepare them, combine them and what to make with parts of the veggies that are normally (unfortunately) thrown away? Then check out the new course “Skapa magi med grönsaker” (course is held in Swedish) from Koket.se. Talented Swedish chef Paul Svensson teaches you everything he knows about creating magic with vegetable - and believe me it’s A LOT! During the course you get plus lots of recipes! I cuddled in my sofa and did the whole course in one go - before heading to the kitchen to put my all plant based touch on the recipes - and out came this one here!

Curious for more? Here you can read more, and If you want you can use the code “THESS” when ordering your course to get SEK 50 off! The code is valid until January 31st. HOPE YOU LIKE IT!

Apple baked cauliflower with sauerkraut hummus and stir fried kale salad with quinoa

4 portions

Ingredients

1 cauliflower + leafs

1 onion

200 g forrest mushrooms

2 cm fresh ginger, peeled and finely chopped

2 dl / 0.8 cups appelmust

1 tsp ground cumin

salt and freshly ground black pepper

Sauerkraut hummus

1 package (á 230 grams drained) pre cooked chickpeas

1 dl / 0.4 cups sauerkraut

1 twig of thyme

1 Tbsp cold pressed rapeseed oil

1/2 dl / 0.2 cups broth from cauliflower

salt and freshly ground black pepper

Stir fried kale salad with lingonberries and quinoa

300 grams fresh kale

1 Tbsp coldpressed rapeseed oil

2 dl black quinoa, uncooked

100 grams frozen lingonberries, thawed

2-3 Tbsp horseradish (optional)

Chickpea croutons

1 package (á 230 grams drained) pre cooked chickpeas

1/2 Tbsp cold pressed rapeseed oil

1 pinch of saly

For serving

fresh thyme

How to

Pre heat oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Cut away the leaves from the cauliflower. Peel and cut the onion in smaller pieces. Crumble the mushrooms. Put leaves, onion, mushrooms, ginger, applemust and cumin in a pot (big enough to fit the cauliflower head), add enough water to cover everything. Bring to a boil and let simmer on low heat for at least 30 minutes - preferably an hour or more. The longer the broth get to simmer the more flavour it will get!

Add the whole cauliflower to the pot, bottom part down. Let steam for about 15-20 minutes (depending on size of cauliflower), until the cauliflower has an inner temperature of 80-86 degrees Celsius / 176-186 degrees Fahrenheit. If you don’t have a cooking thermometer you can use a sharp knife to know when it’s soft yet still has an al dente core. Remove the cauliflower from broth. Cut in 4 pieces. Strain the broth (save the rest and use as a base the next time you mix up a soup - will make the best base ever!). Salt and pepper to taste.

Pre heat oven to 175 degrees Celsius / 350 degrees Fahrenheit. Rinse the chickpeas. Dry them and then mix with oil and salt. Put on a baking tray and roast in the middle of the oven until crisp.

Cook the quinoa according to instructions on the packaging. Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with oil, then fry for a couple of minutes. Mix with quinoa, lingonberries and horseradish. Salt and pepper to taste.

Put a cauliflower piece in a semi flat bowl, pour some broth over. Add the sauerkraut hummus and kale salad. Topp with chickpea croutons and thyme.

Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin

Socca with kale pesto & mushroom and apple stir fry

Socca with kale pesto & mushroom and apple stir fry