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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

Warming chai with orange

Warming chai with orange

A warming drink for cold days. Sweet, creamy and flavoured with spices that will fill your whole kitchen with a lovely aroma - and most likely wake up any late sleeper.

If you can and want I’d really recommend to mix your own almond milk - nothing beats a home made freshly mixed, creamy and sweet almond mylk!

Warming chai with orange

Yields 4 glasses

Ingredients

8 dl / 3 1/2 cups almond mylk, home made* or store bought

2 Tbsp almond butter

2 medjool dates, or 4 fresh dates

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ginger

1 pinch cloves

1 pinch black pepper

1 pinch flakey salt 


For garnishing 

1 organic orange

ground cinnamon


How to

Pitt the dates. Grate the orange zest, then squeeze the orange. Mix all the ingredients, except for the orange zest, in a blender until smooth. Pour in to a sauce pan and bring to a boil, simmer for a few minutes. Pour in to 4 cups. Grate orange zest and dust with extra cinnamon. Serve while hot!



  • Want to make your own almond milk? Easy peasy! Soak 2 dl almonds over night or for at least 8 hours. Drain and rinse the almonds. Mix with a pinch of salt and 8 dl of fresh water in a high speed blender until smooth. You then might want to pour the blended almonds through a nut bag or a fine mesh strainer as well to get a really smooth mylk. If so keep the pulp for making patties or for your baking!

    Keep the almond milk you won’t use right away in an air tight glass container in the fridge for up ro 3 days. Give it a shake before you use it.

Recipe first developed for Granit. Photo by Jonas Jacobsson.

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