Växtbaserad jultallrik

Växtbaserad jultallrik

På min jultallrik gottar sig knaprigt stekta bites från Oh mungood tillsammans med, hoppas allt några får plats på ditt julbord - eller när som egentligen!

Senapsgravad morot

En klassiker på växtbaserat vis! Ett både vackert och spännande inslag till årets alla högtider - här en variant med senapsfrön för extra smakexplotion.

Ingredienser

4-6 jämnstora morötter (ca 500 gram)

1 tsk rapsolja

1 dl grovkornigt salt

Gravlag

3/4 dl vatten

2 msk kokossocker

2 msk äppelcidervinäger

2 msk gula senapsfrön

Till servering

Färsk persilja

Kallpressad rapsolja

Gör såhär

Värm ugnen till 200°C.

Skrubba morötterna, pensla med olja. Lägg på en bädd av grovkornigt salt, i en ugnsfast form.

Baka i ugnen i 30-40 minuter, tills morötterna mjuknat med fortfarande har en inre kärna. Borsta bort saltet och låt morötterna svalna, peta sedan bort skalet.

Koka upp alla ingredienser till lagen. Låt svalna. Lägg ner morötterna i en glaslåda och häll över lagen. Lägg in i kylen. Låt ligga minst 4 timmar, eller över natten, vänd gärna efter halva tiden (behövs ej mitt i natten).

Ta upp och skär moroten i tunna skivor. Servera toppad med finhackad persilja och några senapsfrön från lagen. Ringla över lite kallpressad rapsolja.

Brysselkålssallad med saffranstahinidressing

4 portioner

En matig sallad perfekt på buffén - eller som en matig lunchsallad toppad med Oh Mungood bites! Dubbelkolla ifall det sädesslag du väljer behöver blötläggas först, det finns dock flera som du kan koka med en gång.

Ingredienser

500 gram brysselkål

2 dl helt sädesslag, exempelvis havreris / dinkel / durra / kamutvete

1 rött äpple

100 gram rödkål, tunt strimlad

1 näve valnötter

Olja

Salt

Saffranstahinidressing

1/2 dl ljus tahini

1 dl vatten

1 msk äppelcidervinäger

1 knivsudd saffran

Salt 

Gör såhär

Koka sädesslaget enligt anvisning på förpackningen.

Värm ugnen till 200°C.

Skär bort nedersta biten från brysselkål, skär resten på mitten. Lägg på en plåt och blanda med lite olja. Rosta i mitten av ugnen tills brysselkålen får en vackert gyllene färg, men fortfarande har en inre kärna, ca 15 minuter.

Lägg valnötterna på plåten och låt rosta med sista 5 minuterna.

Mixa ihop ingredienserna till dressingen. Smaka av med salt.

Strimla eller hyvla rödkålen fint. Skär äpplet tunt.

Blanda ihop sädesslag, brysselkål, rödkål och äpple. Lägg upp på ett fat och ringla över dressing.

Rödbetshummus med kallpressad rapsolja

4 portioner

Ett vackert och smakrikt inslag på julbordet - och gott att servera året om för den delen! Funkar fint som allt ifrån pålägg till som bas i en hummusskål som toppas med rostade grönsaker.

Ingredienser

250 gram rödbetor

1 förpackning kokta kikärtor

2 msk kallpressad rapsolja

1-2 msk vatten

Salt

Gör såhär

Värm ugnen till 200°C.

Skala rödbetorna, skär i mindre bitar. Lägg på en plåt och blanda med lite olja. Rosta i mitten av ugnen i 15-20 minuter, tills betorna är mjuka.

Mixa med resten av ingredienserna till en slät hummus. Tillsätt ev lite mer vatten för en lösare konsistens. Smaka av med salt.

Grönkålspesto

1 liten skål

Gott som tillbehör, pålägg eller som bas till en örtolja att ringla över bakade rotsaker - eller varför inte bre grönkålspesto över en burgare!

Ingredienser

2 nävar färsk grönkål

1 näve färsk persilja

1 dl olivolja

1 liten vitlöksklyfta

2 msk näringsjäst / b-jäst (valfritt, ger en lätt ostig och nötig smak)

Salt

Gör såhär

Rosta pumpakärnorna i en torr stekpanna, på medelvärme, tills de börjar dofta nötigt.

Mixa med resten av ingredienserna till en bitig pesto. Smaka av med salt.

Rostad pumpa med grönkålspesto

4 portioner

Ett enkelt sätt att göra rostad pumpa ännu mumsigare; blanda den med hemgjord grönkålspsto! 

Ingredienser

1 matpumpa

Olja

Salt

Till servring

Färsk persilja

1/2 dl grönkålspesto (se recept ovan)

Gör såhär

Värm ugnen till 200°C.

Dela, gröp ur och skär pumpan i mindre bitar (välj om du vill ha skalet kvar, eller om du vill skära bort det).

Lägg på en ugnsplåt och blanda med lite olja.

Rosta i mitten av ugnen i 20-25 minuter, tills pumpan är mjuk. Låt svalna.

Blanda pumpan med ett par skedar grönkålspesto.

Rödbetstartar med friterad potatis och sojamajonnäs

En lyxig - men enkelt ordnad - förrätt att charma gästerna med. Fylld av både smaker och texturer. Gör enkelt ditt eget friterade potatiskrisp - eller köp friterade rotfruktschips för en snabbare variant!

Rödbetstartar med friterad potatis och sojamajonnäs

4 portioner, som förrätt

Ingredienser

500 gram rödbetor

1 msk kapris

2 tsk olivolja

1 liten fänkål

Falksalt flingsalt

Friterad potatis med ramslökssalt *

2 potatisar

naturell rapsolja till fritering, eller annan frityrolja

Falksalt flingsalt

1 msk torkad ramslök (eller en blandning av torkad persilja och gräslök)

Sojamajonnäs

1 dl växtbaserad majonnäs

1-2 tsk soja

Till garnering

1/2 kruka färsk persilja, finhackad

Citronzest från 1 ekologisk citron

Gör såhär

Värm ugnen till 175°C.

Skala rödbetorna. Dela på mitten och blanda med 1 tsk olja. Lägg på en ugnsplåt och rosta i ugnen i ca 60 minuter, tills de är helt mjuka - utan att de blir krispiga i kanterna. Låt svalna.

Mixa tillsammans med kapris och 1 tsk olivolja tills finfördelat - men utan att det blir ett mos, det ska vara små hela bitar. Smaka av med salt.

Hyvla eller skär fänkålen så tunt som möjligt, lägg i iskallt vatten.

Skrubba potatisarna och skär i tunna skivor, sedan i tunna stavar. Skölj av med kallt vatten, torka torrt med hushållspapper.

Värm upp rapsoljan till 180°C i en stor kastrull. Testa värmen genom att försiktigt lägga ner en potatisbit, börjar det fräsa / fritera är temperaturen rätt. Fritera potatisen i omgångar, i ett par minuter tills de börjar få en lätt gyllene färg. Fånga upp med en hålslev och låt rinna av på hushållspapper. Strö flingsalt och ramslök över.

Häll av fänkålen.

Fördela rödbetstartaren på fyra assietter. Lägg lite fänkål på varje tallrik. Klicka ut sojamajonnäs och strö över friterad potatis. Strö över ramslökssalt och persilja, riv över lite citronzest.

Tips! Gör egen växtbaserad majonnäs!

Ingredienser

1 dl kikärtsspad

1 msk dijonsenap

1 msk äppelcidervinäger

2 1/2 dl neutral rapsolja

Gör såhär

Mixa kikärtsspad, senap och vinäger. Tillsätt rapsoljan i en tunn stråle under fortsatt mixande tills du får en fluffig majonnäs. Smaka av med soja. 

Tips! Gör ditt eget ramslökssalt!
Blanda Falksalt flingsalt med torkad ramslök (eller annan valfri torkad ört för variation), för ett snabbfixat smaksatt salt att använda i din matlagning.

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A beautiful - yet easy to make - dish to serve as a starter at any dinner party this summer. Filled with both flavours and textures! Make your own crispy potato - or by root chips to an even easier version.

Beetroot tartare with fried potato and soy mayonnaise

Serves 4 as a starter

Ingredients

500 grams beetroots

1 Tbsp capers

2 tsp olive oil

1 smal fennel

Falksalt flakey salt from the ocean

Fried potato with ramson salt

2 potatoes

Natural rapeseed oil for frying, or any other oil suitably for frying

Falksalt flakey salt from the ocean

1 Tbsp dried ramson (or a mix of dried parsley and chives)

Soy mayonaise

1 dl plant based mayonnaise

1-2 tsp soy

For garnishing

1 handful of fresh parsley

Zest from 1 organic lemon

How to

Pre heat the oven to 175°C.

Peel the beets. Cut in half and toss with 1 tsp oil. Put on an oven tray and and bake in the oven for about 60 minutes, until beets are completely soft - without getting crispy in the edges. Let cool.

Mix the beets with capers and 1 tsp olive oil in a food processor until crumbly. Salt to taste.

Finely shred or finely slice the fennel. Important to make as thin pieces as possible as it will do great things for the flavour and dish! Put in a bowl with ice cold water.

Wash the potatoes. Slice thinly, then cut in to thin sticks. Rinse under cold water, dry using a paper towel. Heat the frying oil until 180°C in a big saucepan, test the temperature by putting one potato slice in the oil - if it starts to bubble and fry the temperature is perfect. Add some of the potato to the hot oil and fry for about 2 minutes, stirr around every now and then, until they turn in to golden and crisp. Put the fried potato on a paper towel using a hole spoon. Do the same until you’ve fried all of your potato sticks.

Toss the fried potato with flakey salt and dried ramson.

Drain the fennel.

Divide the beet tartare on 4 plates. Add some fennel on each plate. Add small dollops of soy mayonnaise and some crispy potato. Sprinkle with parsley, ramson salt and zest some lemon.

Tips! Make your own plant based soy mayonnaise

Ingredients

1 dl chickpea water (the liquid which the chickpeas comes in when you buy pre cooked) or soy milk

1 Tbsp dijon mustard

1 Tbsp apple cider vinegar

How to

Mix chickpea water, mustard and vinegar. Add the rapeseed oil a little my little - while still mixing - until you get a fluffy mayonnaise. Add soy to taste.

Tips! Make your own ramson salt!

Blend Falksalt flakey salt from the ocean with dried ramson - or any dried herb that you like - for a nice flavoured salt to use when cooking.

Pumpagalette med creamy cashew, lingon och pistage

Ett måste på vilket högtidsbord som helst; Pumpapaj i ny tappning! Galette är franska och är en form av paj där kanterna viks in över fyllningen. Baka portionsvis eller som en enda stor paj.

Ps. Pajdegen kan även fyllas med söta fyllningar - fikonpaj passar extra bra i juletider! Byt då ut Creamy cashew vitlök mot creamy cashew naturell.

Pumpagalette med creamy cashew, lingon och pistage

4 portioner

Galettedeg

100 gram växtbaserat matfett

3 dl dinkelmjöl

2 msk iskallt vatten

Ingredienser

1 förpackning HUJ creamy cashew vitlök

1/2 matpumpa, exempelvis butternut

1 rödlök

1 kvist rosmarin

1 krm malen kanel

2 msk olivolja

flingsalt

Topping

100 gram lingon

Färska örter, gärna en blandning av persilja och mynta

1/2 dl pistagenötter

Gör såhär

Mixa ihop matfett och mjöl till ett smul i matberedare. Tillsätt vattnet och pulsa tills en deg formas. Lägg i i kylen i 20 minuter.

Värm ugnen till 200°C.

Skala, dela och kärna ur pumpan. Skala och skär rödlöken tunt. Finhacka rosmarinen.

Kavla ut pajdegen till en tunn platta. Bred ut creamy cashew på botten av pajdegen, lämna ca 3 cm runt om. Fördela pumpan och rödlöken på toppen av creamy cashewn. Strö över rosmarin. Vik in kanterna. Ringla över olja och strö över kanelen.

Baka galetten i mitten av ugnen i 25-30 minuter, tills kanterna är vackert gyllene och frasiga. Låt galetten svalna något. Strö över flingsalt, finhackade örter, pistage och lingon.

Potatissallad med Greek style O'gurt och rödbetspesto

I samarbete med Friendly Vikings

Potatissallad med Greek style O’gurt och rödbetspesto

4-6 personer som tillbehör

Ingredienser

900 gram delikatesspotatis

1 förpackning (á 230 gram) kokta stora vita bönor

100 gram bladspenat

2 röda äpplen

2 msk kapris

1 förpackning Friendly Vikings O’gurt naturell

Olivolja

Salt

Rödbetspesto

2 rödbetor

1 msk näringsjäst (valfritt) *

5 msk extra virgin olivolja

1/2 liten vitlöksklyfta, finriven

1/2 dl mandlar, rostade

1 näve färsk persilja

Salt

Till servering

1/2 dl mandlar, rostade och grovhackade

1 ekologisk citron, zest

Skott eller groddar

Gör såhär

Värm ugnen till 200°C. Tvätta potatisen, dela eventuella större potatisar, lägg på en ugnsplåt och blanda med lite olja. Rosta i ugnen i 25 minuter. Häll av och skölj de vita bönorna. Torka torra, blanda med lite olivolja och en nypa salt. Låt rosta med potatisen sista 15 minuterna, tills bönorna blir lätt krispiga.

Rödbetspesto: Skala rödbetorna, mixa tillsammans med näringsjäst, olivolja och vitlök till en bitig pesto. Tillsätt persilja och mandlar och pulsa några gånger. Smaka av med salt.

Dela, kärna ur och skär äpplena tunt. Varva rostad potatis och bönor med äpple och kapris. Klicka ut generösa klickar Friendly Vikings havreyoghurt över salladen, och rödbetspesto ovanpå. Strö över mandlar, riv över citornzest och garnera med skott eller groddar.

• Näringsjäst är en inaktiv jästform, som ger en god lite ostig och nötig smak. Perfekt att använda till växtbaserad matlagning! Finns att köpa i välsorterade matbutiker, hälsokosten och online.

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Potato salad with Greek style O’gurt and beet pesto

Serves 4-6 as a side

Ingredients

900 grams small potatoes

1 package (á 230 grams) of pre cooked white beans

100 grams fresh baby spinach

2 red apples

2 Tbsp capers

1 package Friendly Vikings Greek style O’gurt natural

olive oil

salt

Beet pesto

2 beetroots

1 Tbsp nutritional yeast *

5 Tbsp olive oil

1/2 small garlic clove, grated

1/2 dl almonds, toasted

1 handful of fresh parsley

salt

For serving

1/2 dl almonds, toasted and roughly chopped

1 organic lemon, zest

shots or sprouts

How to
Pre heat the oven to 200°C. Wash the potato, put on a baking tray and drizzle with a little bit of oil and a pinch of salt. Bake in the oven for 25 minutes. Rinse the white beans, drizzle with a little bit oil of and a pinch of salt. Add to the baking tray when 15 minutes remains.

Beet pesto: Peel and chop the beets, mix with nutritional yeast, olive oil and garlic to a pesto. Add parsley and almonds and pulse a few times. Salt to taste.

Slice the apples thinly. Combine potato, beans, apple and capers on a serving plate. Add dollops of Friendly Viking Greek style O’gurt, and beet pesto on top. Sprinkle with almonds, zest the lemon peel and garnish with shots or sprouts.

• Nutritional yeast is a inactive form of yeast, and it’s great to use in plant-based cooking as it adds a cheesy and lightly nutty flavour to everything from kale chips and pesto to veggie lasagna and risotto.

Plättar med sötpotatiskräm, grönkål och kanderade nötter

I betalt samarbete med Falksalt

Med bakpulver i smeten blir plättarna lite fluffigare - perfekt när de ska serveras som aptitretare eller “finger food”! Låt säsongen avgöra vad du toppar dina plättar med!

Plättar med sötpotatiskräm, grönkål och kanderade nötter

6-8 portioner på en buffé

Plättsmet

4 dl havremjöl

5 dl havredryck

1 msk bakpulver

olja att steka i

1/2 tsk salt Falksalt finkornigt Himalayasalt

Ingredienser

2 medelstora sötpotatisar

1 tsk färsk ingefära, riven

2 msk vatten

50 gram hackad grönkål

1 rött äpple

2 tsk kallpressad rapolja

Falksalt flingsalt från havet med jod

Kanderade nötter

1 stor näve blandade naturella nötter, exempelvis hasselnötter utan skal, mandlar och valnötter

2 lönnsirap eller honung

Falksalt flingsalt från havet med jod

Gör såhär

Vispa ihop ingredienserna till plättarna, ställ åt sidan i 15 minuter.

Värm ugnen till 200°C. Dela sötpotatisarna på mitten på längde, pensla snittytan med 1 tsk olja, lägg på en ugnsplåt med snittytan upp och baka i mitten av ugnen tills helt mjuka rakt igenom, ca 20-25 minuter. Låt svalna, gröp ut potatisen ur skalet och mixa tills slätt tillsammans med ingefära och vatten, smaka av med salt.

Massera grönkålen med 1 tsk olja och en nypa salt tills del mjuknar. Finhacka äpplet, eller skär i tunna stavar, och blanda med grönkålen.

Rosta nötterna i en torr stekpanna tills de blir lätt gyllene och det börjar dofta nötigt. Häll på lönnsirapen och låt koka in. Strö över en nypa salt och blanda ihop. Häll upp på ett bakplåtspapper och låt svalna. Hacka grovt.

Stek små plättar av plättsmeten. Toppa med sötpotatiskräm, grönkålssallad och kanderade nötter. Strö över en nypa flingsalt.

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With some baking powder in your pancakes they get a bit fluffier then the traditional thin pancakes - perfect when serves as an appetiser or finger food! Top with whats in season, and suits your occasion. During Christmas this is how I like to serve them!

Mini pancakes with sweet potato mash, kale and caramelised nuts

Serves 4 on a buffet

Mini pancake batter

4 dl oat flour

5 dl oat milk

1 Tbsp baking powder

oil for frying

1/2 tsp salt

Ingredients

2 medium size sweet potatoes 

1 tsp fresh ginger, grated

2 Tbsp water

50 grams chopped kale

1 red apple

2 tsp cold pressed rapeseed oil

Flakey salt

Caramelised nuts

1 big handful mixed nuts; hazelnuts, almonds and walnuts

2 Tbsp maple syrup or honey

Flakey salt

How to

Whisk together the ingredients for the mini pancake batter.

Pre heat the oven to 200°C. Cut the sweet potato in half of the length. Brush with oil. Bake in the oven until soft, about 25 minutes. Let cool, scoop out the potato from the peel and mix with ginger and water until smooth. Salt to taste.

Massage the kale with 1 tsp cold pressed rapeseed oil and a pinch of salt until soft and silky. 

Toast the nuts in a dry pan on medium heat until lightly golden, add the maple syrup and a pinch of salt. Stirr around. Remove from heat and put the caramelised nuts on a baking paper and let cool. Roughly chop.

Fry the mini pancakes. Then top with sweet potato mash, kale salad and caramelised nuts. Sprinkle with flakey salt. 

Brysselkålssallad med äpple och hasselnötter

I betalt samarbete med Falksalt

Ett grönt tillbehör till årets högtider - och tillfällen där emellan!

Brysselkålssallad med äpple och hasselnötter

4 portioner som sidorätt

Ingredienser

500 gram brysselkål

1 fänkål

2 röda äpplen

2 medjooldadlar, eller 1/2 dl torkade tranbär

1 näve rostade hasselnötter

Falksalt flingsalt Himalaya

Apelsin- och senapsvinägrett

2 msk kallpressad rapsolja

2 tsk dijonsenap

zest + juice från 1 färskpressad ekologisk apelsin

10 färska myntablad

Falksalt finkornigt himlalayasalt och nymalen svartpeppar

Gör såhär

Värm ugnen till 200°C. Skär bort nedersta biten av stammen. Pilla eventuellt bort de yttre bladen från brysselkålen, om de ser tråkiga ut. Dela större brysselkål på mitten. Lägg alla på en ugnsplåt, blanda med lite olja och en nypa salt. Rosta i mitten av ugnen i 15-20 minuter, tills brysselkålen mjukat något och blivit lätt gyllene.

Hyvla fänkålen och äpplena tunt på mandolin, eller skär tunt med en kniv. Kärna ur och finhacka dadlarna. Blanda fänkål, äpple, dadlar och hasselnötter med brysselkålen. Ringla över vinägretten, strö över lite nymalen svartpeppar och flingsalt.

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Brussels sprouts salad with apple and hazelnuts

Serves 4 as a side

Ingredients

500 grams brussels sprouts

1 fennel

2 red apples

2 medjool dates, or dried cranberries

1 handful toasted hazelnuts

Flakey salt

Orange and mustard vinaigrette

2 Tbsp cold pressed rapeseed oil

2 tsp dijon mustard

zest + juice from 1 freshly pressed organic orange

10 fresh mint leaves

Salt and freshly ground black pepper

How to

Pre heat the oven to 200°C. Cut away the bottom stalk part from the brussels sprouts, and remove any outer leaf if needed. Cut bigger ones in half. Put the brussels sprouts on an oven tray and roast for 15-20 minutes, until al dente and lightly golden.

Thinly shave the fennel and apples using a mandolin, or cut using a sharp knife. Deseed and finely chop the dates. Toss together fennel, apple, dates and hazelnuts with the brussels sprouts. Drizzle the vinaigrette over the whole thing, sprinkle with flakey salt and black pepper. 

Gravad morot med pepparrot och dill

I betalt samarbete med Falksalt

En högtidsklassiker på växtbaserat vis! God som den är, eller som aptitretare, förrätt eller smörgåstopping! Extra snygg blir den med rödbeta i lagen.

Rödbetsgravad morot med pepparrot och dill

Ingredienser

4-6 jämnstora morötter (ca 500 gram)

1 tsk rapsolja

1 dl Falksalt grovkornigt salt för kvarnen

Gravlag

3/4 dl vatten

2 msk kokossocker

2 msk äppelcidervinäger

1 liten rödbeta

Till servering

Färsk dill

Kallpressad rapsolja - gärna med smak av citron

Färsk pepparrot

Falksalt Flingsalt Himalaya

Mandelsmör

Surdegsbröd

Gör såhär

Värm ugnen till 200°C. Skrubba morötterna, pensla med olja. Lägg på en bädd av grovkornigt salt, i en ugnsfast form. Baka i ugnen i 30-40 minuter, tills morötterna mjuknat med fortfarande har en inre kärna. Borsta bort saltet och låt morötterna svalna, peta sedan försiktigt bort skalet.

Koka upp alla ingredienser, förutom rödbetan, till lagen. Låt svalna. Skala och finriv rötbetan, lägg i lagen. Häll ner morot och lag i en tålig plastpåse. Lägg in i kylen. Låt ligga minst 4 timmar, eller över natten, vänd gärna efter halva tiden (behövs ej mitt i natten).

Ta upp och skär moroten i tunna skivor. Servera gärna med färsk dill och pepparrot, exempelvis på rostat surdegsbröd tillsammans med mandelsmör!

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Beetroot “grav” carrot with dill and horseradish

Ingredients

4-6 same size carrots (about 500 grams)

1 tsp rapeseed oil

1 dl coarse grain salt

3/4 dl water

2 Tbsp coconut sugar

2 Tbsp apple cider vinegar

1 small beetroot

For serving (optional)

Fresh dill

Rapseed oil

Fresh horseradish

Flakey salt

Almond butter

Sourdough bread

How to

Pre heat the oven to 200°C. Wash the carrots, brush with oil. Put on a layer of course grain salt in an oven dish. Bake in the oven for 30-40 minutes, until al dente. Brush off the salt, let cool then scrape of the peel.

Bring water, coconut sugar and vinegar to a boil. Remove from heat. Peel and finely grate the beetroot. Blend together and put in a plastic bag together with the carrots. Put in the fridge for at least 4 hours - but preferably over night.

Cut the carrots in thin slices. Drizzle with cold pressed rapeseed oil and grate fresh horseradish on top. Finis with dill and flakey salt. It’s really yummy to serve on toasted sourdough bread with some toasted almond butter!

Plant roast with nuts, porcini mushrooms and quinoa

Plant roast with nuts, porcini mushrooms and quinoa

Topped with kale chips and apple lingonberry compote

Serves 6-8 at a buffet

Ingredients

350 grams parsnip

300 grams celeriac

2 dl white quinoa (I use Swedish quinoa! Available online and in well-stocked eco shops)

40 grams dried porcini mushrooms or chanterelles (Same as 400 grams of fresh mushrooms. You can also use other mushrooms such as chestnut mushrooms or oyster mushrooms)

10 cm leeks

3 garlic cloves

3 sprigs of fresh rosemary, finely chopped

15 fresh sage leaves, finely chopped

150 grams of kale

1 1/2 dl almond flour

2 dl walnuts

3 Tbsp chia seeds

1 tsp flakey salt

1 pinch freshly ground black pepper

Kale Chips

100 grams of kale

1 teaspoon rapeseed oil

1 pinch of flake salt

Apple and lingonberry compote

3 red winter apples, for example Ingrid Marie

1 dl lingon, frozen works fine

For serving

Roasted almonds *

How to

Scrub the parsnips carefully. Cut the peel off the celeriac. Cut the veggies into large pieces, cook until soft in lightly salted water, for about 15 minutes. Pour off the water and let cool down. Mash until chunky

Cook the quinoa according to the instructions on the packaging. Soak the dried mushroom in hot boiled water for at least 10 minutes. Pour off the water and chop the mushroom. If you use fresh mushrooms, you just skip the soaking step and chop the mushrooms right away instead. Cut the leeks in half, finely chop and rinse carefully. Peel and finely chop the garlic. Fry the leeks and garlic in a drizzle of oil until they soften. Add mushrooms, rosemary, sage, salt and pepper and fry for a few more minutes.

Rinse and chop the kale. Chop the walnuts. Preheat oven to 200 ° C. Mix the root veggie mash, quinoa, mushroom, kale, almond flour, walnuts and chia seeds together using a wooden spoon until you get a smooth batter. Cover a bread tin with baking sheet and add the batter to the bread tin.

Bake the roast in the middle of the oven for 40 minutes, then pick up the loaf from the tin, place on a baking sheet, and bake for another 20 minutes. Let stand for 10 minutes before serving.

Kale chips: Lower the oven temperature to 125 ° C. Tear the kale into smaller pieces, remove the tough part of the stalk. Massage the leaves with oil and a pinch of salt until it gets soft and silky. Spread out on a baking sheet. Bake in the middle of the oven for 7-10 minutes, until you get crispy chips.

Apple and lingonberry compote: Dice the apples. Bring apple, lingonberry and a splash of water to a boil and let simmer until you get a smooth compote. Serve the Plant-roast topped with kale chips, apple and lingonberry compote and toasted almonds.

//

Nöt- och svamplimpa med quinoa och rotsaker

Toppad med Grönkålschips och äpple- och lingonkompott

6-8 portioner på en buffé

I Storbritannien där stek är vanligt på julbordet är det numer även populärt att göra “stekar” på grönt, fyllda av smaker och olika texturer är de en ny favorit hos mig - och ett självklart inslag på den stundande högtidens bjudningar!

Ingredienser

350 gram palsternacka

300 gram Rotselleri

2 dl vit quinoa (Välj gärna svensk! Går att få ta i på nätet och i välsorterade ekobutiker)

40 gram torkad karljohansvamp eller kantareller (motsvarar ca 400 gram färsk svamp. Det går även bra att använda exempelvis kastanjechampinjon eller ostronskivling som du hittar färsk i butik)

10 cm purjolök 

3 vitlöksklyftor, finhackade

3 kvistar färsk rosmarin, finhackade blad

15 färska salviablad, finhackade

150 gram grönkål

1 1/2 dl mandelmjöl

2 dl valnötter

3 msk linfrön

1 tsk flingsalt

1 krm nymalen svartpeppar

Grönkålschips

100 gram grönkål

1 tsk rapsolja

1 nypa flingsalt

Äpple- och lingonkompott

3 röda vinteräpplen, exempelvis Ingrid Marie

1 dl lingon, frysta

Till servering

Rostade mandlar *

Gör såhär

Skrubba palsternackorna noga. Skär bort skalet från rotsellerin. Skär rotsakerna i stora bitar, koka tills mjuka i lättsaltat vatten, i ca 15 minuter. Häll av och låt ånga av. Mosa till ett bitigt mos.

Koka quinoan enligt anvisning på förpackningen.

Lägg den torkade svampen i blöt i hett vatten i minst 10 minuter. Häll av och strimla svampen. Använder du färsk svamp hoppar du bara över blötläggningssteget, och strimlar istället svampen. Dela purjolöken på mitten, strimla fint och skölj noga. Skala och finhacka vitlöken. Fräs purjolök och vitlök i lite olja tills de mjuknar. Tillsätt svamp, rosmarin, salvia, salt och peppar och fräs i ytterligare ett par minuter.

Skölj och finhacka grönkålen. Finhacka valnötterna.

Värm ugnen too 200°C. Blanda rotsaksmoset, quinoa, svampfräs, grönkål, mandelmjöl, valnötter och linfrö tills du får en jämn smet. Täck en avlång brödform med bakplåtspapper och tryck ut smeten i formen.

Baka limpan mitt i ugnen i 40 minuter, ta sedan upp limpan i formen, lägg på en bakplåt, och baka i ytterligare 20 minuter. Låt stå i 10 minuter innan den serveras.

Grönkålschips: Sänk ugnstemperaturen till 125°C. Riv grönkålen i mindre bitar, ta bort den grövsta biten av stjälken. Masserad bladen med olja och en nypa salt så att allt täcks. Sprid ut på en bakplåt. Rosta i mitten av ugnen i 7-10 minuter, tills du fått krispiga chips.

Äpple- och lingonkompott: Tärna äpplena. Koka ihop äpple, lingon och en skvätt vatten tills du får en len kompott.

Servera Rotsaks- och svamplimpan toppad med grönkålschips, äppel- och lingonkompott och rostade mandlar.

* vill du rosta egna mandlar gör du det enkelt genom att lägga dem på en plåt och rosta i ugnen på 150° i ca 10 minuter, alternativt i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Recipe was first published in The Gothenburg-Post/Två dagar, winter 2019

Crispy salad with black kale, pine nuts and creamy saffron dressing

The perfect salad for any buffet! A plate filled with crispiness and creaminess, and lots of color. Everything can be prepared in advance to be put together right before serving.

Crispy salad with black kale, pine nuts and creamy saffron dressing

Serves 6-8 on a buffet

Ingredients

4 Chioggia beets

4 beetroots

4 carrots

4 apples

1 tsp apple cider vinegar

200 grams dino kale

1 tsp cold pressed rapeseed oil

50 grams pine nuts

1 pinch flaky salt

Saffron dressing

1 dl light tahini

1 dl water

1 Tbsp apple cider vinegar

1 pinch of ground saffron

1 pinch flaky salt

How to

Scrub the root veggies carefully. Cut away the bottom and the top from the beets. Thinly slice the beets and carrots (using a mandolin or sharp knife), put in ice cold water in separate bowls (each veggies in their own bowl). Slice the apples thinly. Toss with vinegar.

Rinse the kale and shred it. Steam the kale for 2 minutes, or blanch for a 1 minute.

Toast the pine nuts in a medium hot dry pan until golden.

Mix together the ingredients for the dressing. Salt to taste.

Rinse the veggie slices and dry with a kitchen paper. Spread out the veggies on a serving platter. Drizzle with dressing and sprinkle with pine nuts.

//

Krispsallad med svartkål, pinjenötter och krämig saffransdressing

6-8 portioner på en buffé

Ett välkommet inslag på en buffé, en krispig och fräsch sallad med mycket smak och krämig dressing!

Ingredienser

4 polkabetor

4 rödbetor

4 morötter

4 äpplen

1 tsk äppelcidervinäger

200 gram svartkål

1 tsk kallpressad rapsolja

50 gram pinjenötter

1 nypa flingsalt

Saffransdressing

1 dl ljus tahini

1 dl vatten

1 msk äppelcidervinäger

1 knivsudd saffran

1 nypa flingsalt

Gör såhär

Skrubba rotsakerna noga. Skär bort det yttersta på ändarna på betorna, skär tunt med en vass kniv eller hyvla tunt med en mandolin (hyvlar du med mandolin kan du med fördel låta en av ändarna vara kvar så att du har något att hålla i när du hyvlar. Hyvla även morötterna, på längden, med mandolin eller potatisskalare. Lägg de hyvlade rotsakerna, var för sig, i skålar med kallt vatten. Skär eller hyvla äpplena i tunna skivor. Blanda med lite vinäger så att de inte blir bruna.

Skölj och strimla svartkålen grovt. Längst ner, där rotbiten är grov, kan du istället riv av bladen så att stjälken inte kommer med. Ånga svartkålen i 2 minuter, eller förväll i kokat vatten i 2 minuter. Häll av, skölj med kallt vatten och torka torrt. Massera med olja och salt.

Rosta pinjenötterna i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Mixa ihop ingredienserna till saffransdressingen. Smaka av med salt. 

Häll av rotsakerna och torka torra. Fördela betor, morot, äpple och svartkål över ett stort fat. Ringla över dressing och strö över pinjenötter.

Recipe was first published in The Gothenburg-Post/Två dagar, winter 2019

Gazpacho with celery, cucumber and crispy topping

My take on an Italian classic. This chilled soup can be prepared up to 3 days before serving, store in an air tight container in the fridge until serving! If so, wait with adding the parsley and do so just before serving!

Gazpacho with celery, cucumber and crispy topping

12 buffet portions

Ingredients

1 yellow onion

1 garlic clove

1 Tbsp fresh ginger, grated

2 Tbsp tomato puree

2 packages (á 400 grams) whole tomatoes

4 celery stalks

4 dried apricots

8 dl water

1 cucumber

1 Tbsp apple cider vinegar

1 handful of fresh parsley

salt and freshly ground black pepper

Topping

1/2 dl mixed seeds, for example pepitas / pumpkin seeds / sunflower seeds

1 celery stalk

1 handful of fresh parsley

salt and freshly ground black pepper

How to

Peel and finely chop the onion and garlic. Fry in a bit of water in a saucepan (preferably a cast iron one as that will add significant amounts of iron to your soup) with the ginger until soft. Slice the celery. Finely chop the apricots. Add the tomato puree, whole tomatoes, celery, apricots and water to the saucepan. Bring to a boil and let simmer for 15 minutes. Remove from heat. Chop the cucumber and add to the soup. Add vinegar, cucumber and parsley and mix until a chunky soup using an immersion blender. Salt and pepper to taste. Cool completely before serving.

Toast the seeds in a dry pan on medium heat until they start to pop and looks slightly golden. Let cool. finely chop the celery and parsley for the topping, mix with the toasted seeds, salt and pepper to taste.

Serve the chilled soup topped with the celery parsley topping.

Fresh springrolls with strawberries, crispy vegetables and almond sauce

These yummy rolls could work either as the perfect family weekend feast, or when making a smaller buffet as a perfect buffet dish! When servering them during a dinner I like to prepare all the ingredients and then let the guests fill their own rolls - when serving them on a buffet I like to put them (as in the while roll) in salad leaves to make it easier for the guests to have them standing as well - perfect for a mingle party!

And oh - I should also mention that they are perfect for any day of the week too, just fill your rice papers with whatever leftovers you might find at home!

Now, let’s get rollin’!

Fresh springrolls with strawberries, crispy vegetables and almond sauce

12 portions on a buffet

Ingredients

12 small rice papers, or 6-12 bigger ones

125 grams fresh (Swedish) strawberries

1/2 cucumber

2 carrots

100 grams red cabbage

70 grams fresh spinach

250 grams smoked organic tofu

50 grams sprouts

12 fresh mint leaves

Mandelsås

1 dl mandelsmör

1 1/2 water

2 msk apple cider vinegar

1 tsp ginger, grated

salt and freshly ground black pepper

For serving

Fresh mint

camelina seeds, or sesame seeds

sprouts

How to

Slice the strawberries and all the vegetables thinly lengthwise. Cut the tofu in 12 pieces on the length.

Fill up a pie form / sauce pan or anything as big as the diameter of the rice papers with hot water. Dipp one paper at a time in the water for 10-15 seconds then put on a wet cutting board. Add a bit of the strawberries / veggies / tofu at the bottom part of the rice paper. Fold the sides inward, then tightly roll the rice paper, beginning at the end where you put the filling. Repeat with remaining rice papers and filling. Put on a big plate, and cover with a damp kitchen towel if not serving them straight away to keep them from drying. Make sure not to put them on top of each other as that might make them stick to each other, if you want to serve them on top of each other first put them in a salad leaf!

Mix together the ingredients for the almond sauce. Salt and pepper to taste.

Serve the rolls topped with mint and camelina seeds with extra sprouts on the side, and the almond sauce.

Recipe was first published in The Gothenburg-Post/Två dagar

Pumpkin tray with pea pesto, yoghurt and fresh herbs

So, the the idea with this dish is to start with a veggie (preferably in season) which you bake and then top with some legume pesto/hummus/bean spread etc. Serve it as a side to your dinner, part of a buffet or add a handful of cooked or soaked grains (oats, spelt, sorghum etc) or pseudo grains (quinoa, buckwheat) to make it a filling and complete dinner!

Pumpkin tray with pea pesto, yoghurt and fresh herbs

Serves 4 as a side

Ingredients

1 butternut squash or pumpkin such as Hokkaido pumpkin *

Pea pesto

250 grams green peas

1/2 dl / 0.2 cups pepitas/pumpkin seeds

2 handfulls of fresh basil

1 Tbsp nutritional yeast

1 Tbsp cold pressed olive oil

salt and freshly ground black pepper

For serving

Cammelina seeds **

fresh basil

red cabbage, raw shaved

How to

Pre heat the oven to 175°C / 350°F. Wash and cut the pumpkin in smaller pieces (but not too small - I like to serve quite big chunks!). Put on a baking tray and bake in the oven for about 25-30 minutes until soft and sweet. When baking pumpkins, butternut squash and courgettes I usually don’t use any oil since they contain quite a lot of water as it is! However - for that extra shiny cover and some crisp brush with oil before baking in the oven.

Mix all the ingredients, except for the pumpkin seeds, for the pesto in a food processor until your preferred pesto texture. Add the pumpkin seeds and pulse a few times. Salt and pepper to taste.

Add bid dollops of pea pesto straight on top of the pumpkin, drizzle over som yoghurt and sprinkle with camelina seeds!

* Other yummy things to put on your tray could be: cauliflower, new potatoes, courgette, aubergine, carrots and sweet potatoes JUST TO MENTION A FEW. Feel free to add your favourites below!

** Camelina seeds are fiber and protein rich tiny seeds which roasted taste a bit nutty. Gives a nice texture on top of salads, crisp bread toppings or porridge! Great to add to your smoothie as well. Also I've heard it can be used as a egg replacement but never tried it - any of you who’ve done it?

Tray salad with roasted Brussels sprouts, romanesco broccoli, haricot and clementines

I love cooking and serving simple food. Unpretentious, yummy and pretty food served in a relaxed way - like here straight from the tray! Invite family or friends for a hearty dinner, or make a whole tray for yourself and you’ll hade lunch boxes sorted out for the rest of the week!

Just a note before starting with the recipe. As fresh garden beans (such as haricot verts and sugar snaps) are brought to Sweden by airplanes from far away places (primarily Africa/South America) I always get frozen ones when the Swedish garden beans aren’t in season. They work perfectly fine! Almos same thing with Brussels sprouts - the frozen ones can be used when fresh ones aren’t available, however the Brussels sprouts aren’t flown here so whenever I can get hold of fresh ones I’d prefer them even if they come from other European countries.

Now, lets get cooking!

Tray salad with roasted Brussels sprouts, romanesco broccoli, haricot and clementines

Serves 4

Ingredients

250 grams Brussels sprouts

1 romanesco broccoli, or broccoli

250 grams haricot verts (use frozen thawed ones when fresh ones aren’t in season)

1 radish bundle

2 avocados

1 Tbsp poppy seeds

1 Tbsp cold pressed olive oil

salt and freshly ground black pepper

For serving

4 portions of any cooked whole grain such as naked oats, quinoa, sorghum or wild rice (optional)

Any kind of dip, optional. For example my Golden turmeric hummus, Green pea spinach dip or Ginger tahini dressing

How to

Pre heat the oven to 175°C.

Remove the bottom part of the Brussels sprout if necessary. Remove the outer leaves and set aside. Cut the bigger ones in half and put them all in a oven tray. Break the romanesco broccoli in to smaller florets, save the leaves - cut the thicker ones in smaller pieces. Put on the baking tray. Toss with a tiny bit of oil. Bake in the oven for about 20-25 minutes, until veggies are tender and slightly crisp.

Steam the haricot verts (if using fresh ones) for 5-7 minutes, until al dente. If using frozen ones just thaw them.

Cut the radishes in half. Peel and cut the clementines in slices. Cut, deseed and scoop out the avocados and massage the Brussels sprout leaves with just a tiny bit of oil. Toss everything together with the baked veggies. Salt and pepper to taste. Sprinkle with poppy seeds. Serve with your choice of cooked whole grain!

Tray of roasted root veggies with spinach, naked oats and turmeric hummus

This is one of my go to-dishes when I want to make hearty and filling food without having that much time to spend cooking. Because this is food that almost cooks it self! So the idea of this dish is very simple; put whatever veggies that are in season/you have at home on a tray, add some cooked grain and leafy greens and serve with some kind of legume-spread/dip (such as a hummus) for extra protein. DONE!

By using veggies in season the tray will naturally change throughout the year. For extra variation use quinoa, buckwheat (soaked or cooked), sorghum or wild rice instead of naked oats, just to mention a few! And remember; when making of a creamy hummus - always make some extra and you’ll be well sorted for the coming days. A hummus is great to use as spread on a seeds cracker / piece of bread / in a wrap / with vegetable crudités, with any kind of salad or as the base for a hummus bowl (like this one)!

Tray of roasted root veggies with spinach, naked oats and turmeric hummus

4 porions

Ingredients

2 dl / 0.8 cups naked oats

300 g parsnip

300 g carrot

300 g mixed beets

1 handful dried apple

70 g organic baby spinach

1 Tbsp cold pressed rape seed oil

salt and freshly ground black pepper

Golden turmeric hummus

2 Tbsp light tahini (I like to use the non roasted one/light one here as the flavour is more smooth compared with the darker one which has quite a sharp taste to it)

1/2 dl / 0.2 dl water

1 Tbsp apple cider vinegar

2 packages (á 230 g drained) pre cooked white butter beans

1/2 tsp ground turmeric

1/2 tsp ground ginger

a pinch of chili powder

1 Tbsp cold pressed rapeseed oil

salt and freshly ground black pepper

For serving

2 dl / 0.8 cups naked oats

a pinch of salt

How to

Cook the oats in lightly salted water on low heat for about 30 minutes. You want them to be soft but still have a nice bite to them. If you cook it for too long you’ll get more of a porridge. Drain any excess water.

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Scrub the root veggies thoroughly, then cut in smaller same size pieces. Put on a baking tray, mix with oil. Roast in the oven for about 20-25 minutes, until the veggies have soften and are slightly golden, but still has that al dente bite to them. Add the cooked oats, apple and spinach to the tray.

Mix the tahini and water for the hummus. Drain and rinse the white beans. Mix all the ingredients with a immersion blender or using a food processor until smooth. Add the oil and mix a few more seconds. Salt and pepper to taste.

Serve the food straight from the tray, with the creamy hummus!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans

This is the kind of food I’ll put on our Christmas table year after year - hearty salads with seasonal veggies and delicious dressings! I like to make a couple (or more…) of them, with different components, and one or two dressings/hummus/dips on the side!

This kind of food is very smart festive food as it feeds both few as well as many, depending on how many you’re cooking for. And it doesn’t take much time at all to cook it - just put it on a tray and the oven will help you do the rest! No matter if you have a Christmas table with exclusively plant based dishes - or if you want to keep room for your families traditional dishes food like this can be served. Why not make this an onwards classic in your home?

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans

Serves 4

Ingredients

2 small muscat pumpkins

400 gram kale

75 gram pecans

2 dl / 0.8 cups lingonberries

1/2 Tbsp cold pressed rapeseed oil

Dijon dressing

1/2 dl / 0.2 cups dijon mustard, unsweetened

1 dl / 0.4 cups cold pressed rapeseed oil

1/2 dl / 0.2 cups water

1 Tbsp apple cider vinegar

1 tsp maple syrup, optional for a sweeter taste

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Wash and cut the pumpkins in half, scoop out the seeds using a spoon (save the seeds for roasting) them and cut the rest in slices. Put on a baking tray and roast in the oven for 30 minutes, until the pumpkin is soft.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Add to the pumpkin tray together with the pecans when 5 minutes remains and bake until kale is soft - and some of it a bit crisp as that is delicious - and pecans crunchy!

Mix all the ingredients for the dressing. Salt and pepper to taste. Drizzle over the tray. Sprinkle with lingonberries.

Happy season!

Recipe was first published in The Gothenburg-Post/Två dagar

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Salad is my religion. It’s what I eat pretty much all the time (and they basically never look the same!!), what best describes my food philosophy; a plate or bowl PACKED with yummy stuff in different colors, flavours and with all the textures you want in a meal. And of course it’s also filled with nutrition - because that’s how I love to cook!

Happy cooking!

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Serves 4

Ingredients

1 Muscat pumpkin

500 g carrots

250 g kale and purple kale, a mix of them both or your choice

2 dl / 0.8 cups wild rice

3 apples

1 fennel

1/2 dl organic raisins or chopped organic apricots

100 g mixed leafy greens

edible flowers, optional - but very pretty!

cold pressed olive oil

salt and freshly ground black pepper

Carrot top pesto

Carrot tops (if you cant get hold of carrots with carrot tops you can use 2-3 handfuls of parsley or baby spinach) + the fennel fronds

1 dl / 0.4 cups parsley or cilantro

1 garlic clove, grated

1 Tbsp apple cider vinegar

1/2 dl pepitas

1 dl cold pressed olive oil

salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging.

Pre heat the oven to 175 degres Celsius / 350 degres Fahrenheit.

Peel, remove the seeds and cut the pumpkin in slices. Scrub the carrots. Put on a baking tray, toss around with a drizzle of oil. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Sprinkle with salt and pepper.

Lower the heat to 150 degres Celsius / 300 degres Fahrenheit. Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Spread out on a baking tray and roast in oven for 7-10 minutes, until the kale is crispy.

Carrot top pesto: Mix all the ingredients, except for the pepitas, until a smooth pesto. Add the pepitas and mix until a crunchy consistency. Salt and pepper to taste.

Shave the fennel (make sure to use the WHOLE fennel - the stalks as well!) thinly using a mandoline, or a sharp knife. Slice the apples on the with. Toss around with a Tbsp of the pesto.

Layer the leafy greens, wild rice, baked vegetables, fennel, apples and raisins on a big plate. Top with dollops of pesto.

ENJOY!

Photo by Magnus Carlsson

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

This is a salad perfect for a festive buffet - or a side to any meal really! The simplicity of baked cabbage, the flavours and textures which arises when being baked is extraordinary!! It’s silky, sweet and just v.e.r.y. tasty! Drizzle the whole thing with a lovely green oil and toss with a couple of hand fulls of shaved crispy vegges and fruits for great textures and flavours - and you’re good to go!

During winter I would probably use kale (which I massage with cold pressed rapeseed oil and a pinch of salt) instead of the fennel - and when you want to vary the recipe you can use any citrus fruit instead (or together with the) of the apples. Anyhow - the cabbage is key!

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

Serves 4-6 as a side salad

Ingredients

1 cabbage (preferably fresh cabbage, or pointy cabbage)

1 fennel

2 red apples

1 dl / 0.4 US cups sunflower seeds

1 tbsp rape seed oil

fresh thyme for garnish

Herb oil

1 dl / 0.4 US cups cold pressed rapeseed oil

1 dl / 0.4 US cups fresh herbs (e.g parsley, thyme, mint)

1 garlic clove

2 tbsp apple cider vinegar

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Cut the cabbage in pieces, drizzle with oil. Put on a baking tray and bake in the middle of the oven for 30 minutes, until the cabbage is all silky and sweet - but still have that bite to it. Let cool.

Put the sunflower seeds on a baking tray. Toast in the middle of the oven for 10 minutes, until a nutty aroma fills the kitchen. Stir around halfway through. Let cool.

Mix all the ingredients for the herb oil (I tend to use the herbs I have at home, so every herb oil gets different). Salt and pepper to taste.

Toss the cabbage with half of the herb oil. Shave the fennel and apples using a mandoline, or slice thinly using a sharp knife. Layer the cabbage, fennel and apples and most of the sunflower seeds on a serving plate. Drizzle som extra herb oil on top and sprinkle with the rest of the sunflower seeds. Garnish with fresh thyme.

Recipe was first published in The Gothenburg-Post/Två dagar. Photo by Fanny Hansson.

Roasted carrots and parsnips with ginger tahini dressing and pomegranate

Roasted baby carrots + baby parsnips. Drizzled with a ginger tahini dressing. And sprinkled with toasted almonds, lots of fresh herbs and fruity pomegranate seeds. Easy peasy planty side for ANY occasion!!

AND, if you want to make it a main dish you could serve with some cooked grains of your choice (quinoa, wild rice, sorghum, millet etc) and some kind of protein packed spread, for example my sweet potato and roasted garlic hummus (might be my favourite one in the world) or my Pea and cilantro hummus.

Roasted carrots and parsnips with ginger tahini dressing and pomegranate

4-6 servings, as a green side

Ingredients

500 g new season/baby carrots/carrots bought in a bunch (you could use any type of carrot really, but I find that the baby ones are even better for this recipe as I prefer to roast them whole - and with the peel on)

10 baby parsnips (see note on carrots above, same thing here)

2 dl / 0.8 US cups fresh parsley

2 dl / 0.8 US cups pomegranate seeds

1 dl / 0.4 US cups almonds

1 tbsp rapeseed oil

unrefined sea salt

Ginger tahini dressing

1/2 dl / 0.2 US cups light tahini (I prefer to use tahini made of non roasted sesame seeds as the flavour is not as sharp as if you would use a dark tahini)

3/4 dl / 0.3 US cups water

zest from 1 organic lemon + 2 tbsp freshly pressed lemon juice

1 tbsp fresh ginger, grated

unrefined sea salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Remove the carrot tops if there are any (these ones are GREAT to use in a home made pesto, smoothie or herb hummus!). Scrub the carrots and parsnips (if the peel on the parsnips is too thick you might want to peel them - otherwise it’s great to leave on).

Put the root veggies on a baking tray and drizzle with oil. Sprinkle with salt. Roast in the middle of the oven for about 35 minutes, until they are slightly golden and the peel is slightly crispy.

Put the almonds on a baking tray. Roast in the middle of the oven for about 10 minutes, until a nutty aroma fills the kitchen. Stir around halfway through. Let cool.

Mix all the ingredients for the ginger tahini dressing using a blender/immersion blender. Salt and pepper to taste.

Put the roasted veggies on a serving plate, drizzle over ALL (important part, the dressing is great) the dressing. Sprinkle with chopped parsley, almonds and pomegranate seeds. And some flakey salt!

Best,

Thess

Recipe was first published in The Gothenburg-Post/Två dagar. Photo by Fanny Hansson.

Rolled veggie lasagna with a mushroom and lentil mince + Spinach pesto

An all-in-one-dish packed with flavour, lots of different textures, nutrition - and pure plant based food love! I top this kind-of-lasagna-thing with an easily and quickly mixed spinach pesto - which is truly irresistible! For my veggie slices I use a mix of courgette and aubergines - but you can mix and match (e.g. only use courgettes or only use aubergines) however you want, just make sure to have enough to roll up all the yummy veggie mince!

Also, make it your own thing and use other herbs instead or basil if you have any other at home, use seeds instead of walnuts if you're allergic etcetera! 

Rolled veggie lasagna with a mushroom and lentil mince

Serves 4

Ingredients

2 dl beluga lentils, uncooked (about 6 dl pre cooked)

400 g mushrooms

2 handfuls of fresh basil

2 medium courgettes 

2 medium aubergines

500 g crushed tomatoes

1 tbsp unfiltered apple cider vinegar 

2 garlic cloves, finely chopped

1 tbsp dired oregano

230 g pre cooked gigant white beans

2 tbsp cold pressed olive oil

1 handful of walnut kernels, chopped

1 tbsp nutritional yeast * (optional, gives a delicious cheesy and nutty flavour to the whole thing)

Spinach pesto

2 big handfuls of organic baby spinach

1 big handful of fresh basil

1 big handful of walnut kernels, preferably toasted to add an even nuttier taste to the pesto

1 small garlic clove

1 tbsp nutritional yeast (optional, gives a delicious cheesy and nutty flavour to the whole thing)

a squeeze of organic lemon + zest from 1 lemon

1/2 dl /0.2 US cups cold pressed olive oil

unrefined salt and freshly ground black pepper

Garnish

Fresh basil

How to

Cook the lentils according to instructions on the packaging. Wash the mushrooms.  Mix lentils, mushrooms, basil and 1 tbsp olive oil until veggie a mince. Add a pinch of salt and pepper.

Wash and slice the courgettes and aubergines very thinly lengthwise. Put slices on a big tray, salt them lightly and let sit for about 15 minutes to allow any bitter juice to drain from the aubergine - and to make the slices easier to roll. Dry the slices with kitchen paper.

Pour the crushed tomatoes in to a oven proof dish - preferably a cast iron one as that helps increase the absorption of iron from the food (to be more specific - from the cast iron dish itself). Add vinegar, garlic, oregano and white beans. Stir to combine.

Pre heat the oven to 150 degrees Celsius/300 degrees Fahrenheit. Take a courgette or aubergine slice. Put a spoon of the mushroom and lentil mince in one end and make a roll. Put the roll in the crushed tomato blend. Continue to fill the whole oven dish. Drizzle with olive oil, sprinkle with walnuts and nutritional yeast. Put the dish in the oven for 15-20 minutes, until the whole thing looks slightly golden.

Meanwhile - mix all the ingredients for the pesto until your preferred pesto texture. I like mine to be kind of crunchy! Salt and pepper to taste.

Top the lasagna with BIG dollops of spinach pesto and fresh basil. 

ENJOY <3 

Ps. Watch my stories - under "highlighted stories"/Recipes - for a Cook-along guide on this recipe! 

Photo retouch by excellent Sofia Törnqvist