Våfflor med sötpotatis, grönkål och avokado

Scroll down for recipe in English

Frasiga havrevåfflor toppade med sötpotatis, grönkål och avokado. Få saker är så mycket barndom för mig som våfflor. Minns hur mormor burkade grädda meterhöga (i alla fall så jag minns det) högar av mumsiga våfflor, som vi toppade med mängder av vispad grädde och mormors jordgubbssylt. G O T T. Idag blir det våfflor med matig topping, dessutom med en extra protein boost eftersom de är gjorda på havremjöl och Plant protein booster från Puori. Ekologiskt, växtbaserat och perfekt i världens (kanske) godaste växtbaserade våffelrecept!

Våfflor med sötpotatis, grönkål och avokado

4 portioner

Ingredienser

3 dl havremjöl

4 skopor Puori plant protein booster (1/2 dl)

1 dl havregryn

1 1/2 tsk bakpulver

4 1/2 dl växtdryck

2 msk olivolja

1/2 tsk salt

Topping

1 stor sötpotatis

3 schalottenlökar

100 gram grönkål

1 avokado

Olivolja

Salt och svartpeppar

Till servering

Groddar

Växtbaserad yoghurt

Färsk mynta

En god olivolja (valfritt)

Gör såhär

Vispa ihop ingredienserna till smeten. Låt svälla 20 minuter.

Värm ugnen till 200°C.

Skrubba och tärna sötpotatisen. Skala och strimla löken. Skär bort den grövsta biten av grönkålsstammen, riv resten i mindre bitar. Blanda Sötpotatis och lök med lite olja, lägg på en bakplåt och baka i ugnen tills mjuka i ca 20 minuter. Massera grönkålen med olja och en nypa salt och lägg på plåten, baka i ytterligare 5 minuter.

Dela, kärna ur och gröp ut avokadon. Skär i tärningar. Blanda med de rostade grönsakerna. Salta och peppra lätt.

Grädda våfflorna i ett våffeljärn tills gyllene och frasiga.

Servera våfflorna nygräddade, toppade med grönsaker, yoghurt, groddar och färsk mynta. Ringla gärna över lite god, smakrik, extra virgin olivolja också!

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Savory oat waffles with sweet potato, kale and avocado. Few things reminds me so much of my childhood as waffles. My grandma made lots of waffles (yard-long piles, at least that is how I remember it) which we topped with whipped cream and grandmas strawberry jam. Y U M. Anyways, here I’m serving you some savoury waffles, with a protein boost as they’re made of oat flour and a few scoops Plant Protein Booster from Puori. Organic, plant-based and R E AL L Y delicious!

Waffles with sweet potato, kale and avocado 

Serves 4

Ingredients

3 dl chickpea flour

4 scoops Puori Plant protein booster (X dl)

1 dl rolled oats

1 1/2 tsp baking powder

4 dl plant milk

2 Tbsp olive oil

1/2 tsp salt

Topping

1 big sweet potato

3 shallots

100 grams kale

1 avocado

Olive oil

Salt and pepper

For serving

Sprouts

Fresh mint

Extra virgin olive oil (optional)

Plant-based yoghurt

How to

Whisk together all the ingredients for the waffle batter. Let sit for 20 minutes.

Pre heat the oven to 200°C.

Wash the sweet potato, cut in small pieces. Peel and slice the shallot. Toss with a bit of oil, put on a baking tray and bake in the oven until soft - for about 20 minutes. Remove the trough stalk from the kale, tear the rest in smaller pieces and massage with oil and a pinch of salt. Put on the baking tray and bake for another 5 minutes.

Dice the avocado and toss together with the baked veggies. Salt and pepper to taste.

Pour the batter onto your hot waffle iron. Cook until golden and crisp.

Serve the waffles right away - topped with the veggies, sprouts, yoghurt and fresh mint! Drizzle over some good cold pressed olive oil!

Pannkakor med kantareller, trädgårdsbönor och zucchini

En pannkaka, som egentligen är en fransk crepe! En klassisk crepe görs på bovetemjöl, vatten och salt - inget annat. Så även här! Fyllningen utgörs här av zucchini som torrstekts och sedan kort bakats i ugn - då får du en zucchini som smakar mycket, och är fast i konsistensen. Tillsammans med len yoghurt, frästa kantareller och trädgårdsbönor är detta en fyllning du bara måste testa!

Pannkakor med stekta kantareller, trädgårdsbönor och zucchini

4 portioner

Pannkakssmet / Crepesmet

2 dl bovetemjöl

3 dl havredryck

1/2 tsk salt

Rapsolja att steka i

Fyllning

200 gram vaxbönor, brytbönor eller sockerärtor

300 gram kantareller

1 stor zucchini, eller 2 små

1 tsk rapsolja

Flingsalt och nymalen svartpeppar

Till servering

Fet växtbaserad yoghurt

Färsk basilika

Gör såhär

Vispa ihop crepesmeten, låt svälla minst 1 timme.

Värm ugnen till 175°C. Skär zucchinin i skivor på snedden, skåra ett rutmönster på båda snittytorna till varje skiva. Stek i en torr, medelhet stekpanna på båda sidor tills zucchinin fått färg. Lägg på en bakplåt och baka i ugnen i 10 minuter. Ringla över lite kallpressad rapsolja och strö över en nypa salt. Skär på mitten.

Skär bort kvistbiten från bönorna, skär i mindre bitar. Borsta bort eventuell jord från kantarellerna, förväll i en torr stekpanna tills vätskan kokat bort. Blanda ner bönorna, ringla över lite olja och stek tills kantarellerna är gyllene och lätt krispiga i kanterna, och bönorna mjuknat något. Smaka av med salt och peppar.

Grädda crepen i en medelhet stekpanna, på båda sidor, tills du får en fin pannkaka. Gör likadant med resterande smet.

Fyll crepen med en klick yoghurt, zucchini och kantarellfyllningen. Strö över färsk basilika.

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Pancakes with chanterelles, garden beans and courgette

Serves 4

Ingredients

2 dl buckwheat flour

3 dl oat mylk

1/2 tsp salt

Rapeseed oil for frying

Filling

200 grams wax beans or haricot vests, or a mix of them two

300 grams chanterelles

1 big courgette, or 2 smaller

1 tsp rapeseed oil for frying

1 tsp cold pressed rapeseed pil for drizzling

Flakey salt and freshly ground black pepper

For serving

Fat plant-based yoghurt

Fresh basil

How to

Whisk together the crepe batter, let sit for 1 hour.

Pre heat the oven to 175°C. Slice the courgette in 1 cm thick pieces on the width. Lightly cut a grid pattern on both sides of every slice. Fry in a dry frying pan, on both sides, until the courgette get a bit of color. Put on a baking tray and bake in the oven for 10 minutes. Drizzle with some cold pressed rapeseed oil and sprinkle with salt.

Cut away the spring from the beans. Cut the rest in smaller pieces. Brush the chanterelles, fry in a fry pan until all water is gone. Add the beans and some rapeseed oil, fry until chanterelles are golden and and lightly crisp in the edges, and the beans have soften a bit. Salt and pepper to taste.

Fry the crepes in a medium hot frying pan drizzled with a bit of oil, on both sides, until golden and lightly crisp in the edges.

Fill the crepe with a dollop of yoghurt, zucchini and the chanterelle filling. Garnish with fresh basil.

Kimchi fritters with Tahini and ginger sauce

A twist on the Japanese Okonomiyaki (try to pronounce that)! I add kimchi in my fritters for extra flavour. The perfect fritters for brunch, weekend lunch or a light middle-of-the-week-dinner! You can make som extra mixture, keep it in the fridge and then fry once you want to eat!

- Scrolla ner för recept på svenska -

Kimchi fritters with Tahini and ginger sauce

Serves 4-6

Ingredients

3 handfuls of shredded cabbage

10 cm leeks

1 dl kimchi

1 dl oat flour

1 dl chickpea flour

2 dl water

2 handfuls of parsley, chopped

1/2 tsp salt

rapeseed for frying

Tahini and ginger sauce

1 dl light tahini

1 dl water

2 Tbsp tamari

1 Tbsp apple cider vinegar

2 cm grated ginger, fresh

salt to taste

For serving

Radish sprouts, alfa alfa sprouts or any sprouts you like

sesame seeds

pear, diced

How to

Shred the cabbage. Cut the leek in half, slice thinly and rinse carefully. Put cabbage and leeks in a bowl and massage with a pinch of salt. Set aside for 10 minutes. Finely chop the kimchi.

Whisk together the flour and water in a separate bowl. Add the cabbage, leek and kimchi. Stir together. Add the parsley, let sit for 10 minutes.

Mix together the ingredients for the dressing in a blender or using a hand mixer, salt to taste.

Heat a drizzle of oil in a frying pan. Add a spoonful of cabbage mixture and press down lightly. Fry on medium heat for a couple of minutes, until golden, then flip around and fry for another minute on the other side too. Do the same with the rest of the mixture.

Serve the fritters with sprouts, pear, sprinkled sesame seeds and a good drizzle of the tahini ginger sauce!

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En twist på den klassiska japanska pannkakan Okonomiyaki (försök uttala det, om du kan), här med smakrik kimchi i smeten! Toppa med groddar och skott för fräschör och extra näring, och gärna hackat päron för god sötma. Mixa enkelt ihop en läcker sås med smak av sesam och ingefära att servera till.

Dessa plättar är perfekta för brunch, helglunch eller middag-mitt-i-veckan. Det går fint att göra extra mycket smet, förvara den i kylen och sedan steka på strax innan servering!

Kimchiplättar med tahini- och ingefärssås

4-6 portioner

Ingredienser

3 stora nävar strimlad vitkål

10 cm purjolök

1 dl kimchi (finns att köpa färdig i den kylda grönsaksdisken)

1 dl havremjöl

1 dl kikärtsmjöl

2 dl vatten

2 nävar färsk persilja, grovhackad

1/2 tsk salt

Rapsolja till stekning

Tahini- och ingefärssås

1 dl ljus tahini

1 dl vatten vatten

2 msk tamari

1 msk äppelcidervinäger

2 cm färsk ingefära, skalad

Salt 

Till servering

Rädisskott

Alfa-alfagroddar

Sesamfrön

Päron, tärnad

Gör såhär

Strimla vitkålen fint. Skär purjolöken på mitten, skölj noga och strimla fint. Lägg kål och purjolök i en bunke och massera med salt. Ställ åt sidan i 10 minuter. Strimla kimchin.

Vispa ihop mjöl och vatten i en separat bunke. Vänd ner kål, purjo och kimchi och blanda ihop väl. Vänd ner den hackade persiljan och rör om. Låt stå i 10 minuter. 

Mixa ihop ingredienserna till tahini- och ingefärssåsen i en höghastighetsmixer tills du får en fluffig sås (har du ingen stark mixer kan det vara bra att riva ingefäran innan du mixar). Smaka av med salt.

Värm upp olja i en stekpanna, klicka ut skedar av smeten och platta till lätt. Stek på medelvärme i ett par minuter på båda sidor, tills du får en fin gyllene yta. Gör likadant med resterande smet.

Servera plättarna med skott, groddar och päron. Ringla över tahinisåsen och strö över sesamfrön.

Recept först publicerat i Vegomagasinet, Sveriges första och största helt vegetariska mattidning!

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.

Socca with kale pesto & mushroom and apple stir fry

A south European savoury pancake made of chickpea flour that goes perfectly well with a LOT of different dips, salsas, stir fries and compotes! Here I’ve made a filling out of the seasons finest; kale, mushrooms and sweet winter apples!

Socca with kale pesto & mushroom and apple stir fry

4 portions

Ingredients

2 1/2 dl / 1 cup chickpea flour

3 1/3 dl / 1.4 cups water

1 pinch salt

600 grams forrest mushrooms

2 winter apples

1 package of pre cooked butter beans

1 handful of fresh parsley, chopped

cold pressed coconut oil for frying, flavour free

Kale pesto

100 grams fresh kale

1 handful of fresh parsley

1 small garlic clove

1 dl / 0.8 cups cold pressed rapeseed oil

1 Tbsp apple cider vinegar

2 Tbsp nutritional yeast

1 dl / 0.8 cups pepitas/pumpkin seeds

salt and freshly ground black pepper

For serving

Fresh parsley

sprouts

How to

Mix together the chickpea flour, water and salt. Let sit for 15 minutes. Heat a frying pan to medium heat. Add a drizzle of oil and a thin layer of batter. Fry for a couple of minutes, then turn around and fry for another minute. Do the same with the rest of the batter.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Mix all the ingredients, except for the pepitas, for the pesto until smooth. Add the pepitas and pulse a few times. Salt and pepper to taste.

Brush the mushrooms. Dice the apples. Rinse the beans. Fry everything in a tiny bit of oil until it get a nice lightly golden color. Salt and pepper to taste. Add the parsley.

Serve the socca with kale pesto, mushroom and apple stir fry and some sprouts!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Buckwheat carrot porridge with - lots of things

Ever heard of brinner? That’s a word for “Breakfast for dinner”. Genius if you ask me as breakfast is a favourite and when making a hearty breakky if works for any time of the day! I know this blog is starting to look like an all porridge feed but as I really wanted to share this one, with soaked buckwheat groats and fresh ginger in it, I figured there just have to be another porridge recipe here! So, enjoy - my latest porridge craving coming up below!

Photo by Agnes Maltesdotter

Buckwheat carrot porridge with - lots of things

Serves 2

Ingredients

1 dl / 0.4 cups rolled oats

1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *

3 dl / 1.2 cups water

2 dl / 0.8 cups unsweetened plant mylk of your choice

2 carrots, peel still on and finely grated

1 Tbsp fresh ginger, grated

1 tsp ground turmeric

a pinch of salt, preferably unrefined

Topping suggestions (pretty much everything works here)

kale powder (yes you read it, dried kale mixed in to a lovely powder!)

sweet cocktail tomatoes

tahini

shredded coconut

dried organic fruits and berries (such as goji berries, mulberries, apricots)

walnuts

How to

Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!

* How to soak whole buckwheat groats: Put the groats in a bowl and fill with the double amount of water. Add 1 Tbsp for every 5 dl / 2 cups (this helps the soaking process). Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating - but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

Carrot and courgette stir fry with sorghum, cabbage and avocado + kale marinated lentils

A stir fry is something a make all the time, but they close to never look the same! I take whatever veggies I have at home, grate some of them and cut some of them. I fry the greens with garlic and ginger (those two are pretty much always the same. Never get tired of them) for a few minutes, mix with any pre cooked cereal or pseudo cereal that I have at home, add some fresh herbs, salt and pepper. Might add an avocado on top + some extra (pre cooked) lentils or beans that I've just marinated.

So, the key to having the dinner, lunch or whatever ready in 15 is to have a few things sorted out the day before. And it's really (REALLY) easy bits. Cooking any/a couple of cereals or pseudo cereals (quinoa, buckwheat, sorghum, millet, naked oats, brown rice, red rice, wild rice...you get the point!) + any/a couple of legumes. Then you're ready to create masterpieces in just 15 minutes the days ahead. But if you have not pre cooked anything you don't have to feel down, you can do it all at the same time too. 

Anyways - here comes the recipe!!

 

Carrot and courgette fry with sorghum, cabbage and avocado

Served with kale marinated beluga lentils

4 people

Ingredients

6 carrots

2 courgettes

1 yellow onion

1 garlic clove

2 tbsp fresh ginger, grated

4 dl cooked sorghum (naked oats, quinoa, wild rice, brown rice etc works just as fine) (equals about 2 dl / 0.8 US cups uncooked lentils)

1/4 cabbage 

1 tsp turmeric

1/2 dl / 0.4 US cups fresh parsley, finely chopped

4 dl cooked beluga lentils (equals about 1 1/3 dl / 0.6 US cups uncooked lentils)

1 tbsp cold pressed coconut oil

Kale (pesto) marinade

3 dl / 1.2 US cups kale leaves, teared in to smaller pieces

1 dl pepitas, preferably toasted

1 dl cold pressed olive oil

1 small garlic clove

1 tbsp nutritional yeast * (optional)

flakey salt and freshly ground black pepper to taste

For serving

2 avocados

toasted buckwheat groats (learn how to make them here)

How to

Scrub and grate the carrots. Cut the courgette in smaller pieces. Finely slice the cabbage using a mandoline or vegetable peeler or just slice using a sharp knife.

Peel and finely slice the onion + garlic, fry in coconut oil until soft and fragrant in a frying pan with high sides (or use a wok pan if you have one!). Add the carrots and courgette and fry for a couple of minutes. Add the sorghum and turmeric, toss around until everything is golden, lovely looking and has a nice temperature.

Add the cabbage + parsley, toss around. Salt and pepper to taste.

Mix all the ingredients for the kale pesto. Salt and pepper to taste. Toss around with the beluga lentils. 

Serve your stir fry with lentils, avocado and sprinkle toasted buckwheat (or any nuts/seeds) on top. Other things that would be nice to add could be sprouts/shots/microgreens, baby spinach. 

Mindfully ENJOY! 

* Nutritional yeast is a deactivated yeast which is high in protein and contains some B-vitamins and also have traces of other vitamins and minerals. The yeast is flakey and yellow and has a nutty/creamy/cheesy flavour. Can be used in plant based cooking (in sauces, lasagna, on kale chips, popcorn and as one of the main ingredients when making vegan parmesan - just to mention a few!). You find nutritional yeast in natural/health food stores and online.

Veggie hash with steel cut oats and poached egg

A quick, and kind of twisted, version of the classic Egg fried rice! Well, not very much like egg fried rice all really, but based on the same idea of frying veggies + some grain and serve with egg. 

I tend to use the veggies I have at home (or the seasonal veggies I just found at the grocery store), mix with cooked oats and serve with a poached egg. A filling and nourishing yet simple meal ready in 20 minutes! 

Veggie hash with oats and poached egg

Serves 4

Ingredients

4 carrots

2 yellow beets

1/2 leek

100 gram kale, or chard - or the double amount baby spinach

4 dl steel cut oats

1 tbsp cold pressed olive oil

salt and freshly ground black peppar

Poached egg

4 egg

1 liter water

2 tbsp vinegar

1 tsp salt

Topping

Walnuts

fresh lemon balm

How to

Cook the steel cut oats according to instructions on the packaging. 

Scrub the carrots, slice in to smaller pieces. Peel the beets, cut in to small chunks. Cut away the thick bottom steam part of the kale, tear the leafs in to smaller pieces. Cut the leek in half, wash carefully and finely shred.   

Bring water, vinegar and salt to a boil in a medium saucepan. Crack one egg in a small cup. Lower the heat, you want the water to be simmering. Whisk a whirlpool in the water and gently slip the egg in to the center of the whirlpool. Put on a lid and let simmer for 3-4 minutes. Lift up the egg using a slotted spoon. Follow the same procedure for the rest of the eggs, one at a time. 

Fry carrot and beet in a bit of oil in a frying pan or in a wok until golden och tender. Add the leek and kale and let fry for another couple of minutes. Remove from heat. Add the steel cut oats. Salt and pepper to taste. 

Serve the fry with walnuts, lemon balm and poached egg. 

* This is a recipe for Swedish food magazine Allt om Mat, issued January 2018. Recipe and styling by me, photo by Magnus Carlsson. 

Zoodles with fennel and herby avocado sauce + turmeric fried tofu

Veggie spaghetti - spiralized veggies which have the same shape as spaghetti - is a favourite of mine - both because I like the taste much better then the taste of regular pasta + it's a great way to get even more nutrition in to your meal! I usually spiralize carrots, pumpkin, sweet potato, radish and courgette. The later one I'm using for this dish - but you could just as well us any of the other veggies mentioned above, or why not a mix of them!  

To make nice spaghetti like strings you would need a spiralizer or a shred peeler. You could also use a regular potato peeler - but to be honest - it won't give you quite the same result as if you were using the "proper thing". If you like to make veggie spaghetti, plus shred fruits and veggies for garnish/salads, I would recommend you to get the right. Will save you time and make the cooking even more fun and efficient!  

If I'm making a big batch I'm using my Westmark Spiromat which gives me long and corkscrew like strings, and when I'm on the go or just want to spiralize one carrot or so I'm using my Grovstrimlare.  

When you have the right kitchen tools you can make this delicious dish in no time at all. It's my kind of fast food - perfect for days when you want something light and nourishing for lunch or dinner. You could add more veggies to make it a bigger meal - for example steamed sugar snaps and pak choi for a asian touch or maybe roasted pumpkin and crispy kale for a wintery touch. Let your mind flow! 

Hope you like it!! 

Photo by Fanny Hansson

Zoodles with herby avocado sauce + turmeric fried tofu

4 portions 

Ingredients

2 big zucchinis

1 fennel 

1 red apple 

270 grams firm natural tofu, organic

1 tsp grated fresh turmeric, or 1/2 tsp ground turmeric

1 tbsp grated fresh ginger, or 1 tsp ground ginger

1 tbsp tamari 

Fresh Thai basil 

1 tbsp cold pressed coconut oil, (flavour free)

Herby avocado sauce

2 avocados, peeled and pitted  

1 garlic clove, grated 

1/2-1 dl water

1 tbsp freshly squeezed lime juice

1 tbsp cold pressed coconut oil (flavour free)

2 handfulls of fresh herbs of your choice (I used Thai basil + cilantro) 

salt and freshly ground black pepper to taste 

For serving

crispy green leafs (mix of mache lettuce, baby spinach, rocket) 

seed cracker (you find two of my best recipes in my cookbook The new green salad!!)

toasted pepitas

How to

Spiralize the zucchinis. Mandoline the fennel lengthwise, or slice very thinly using a sharp knife. Deseed and mandoline the apples. But everything in a big bowl with cold water (will make everything even more crisp) while preparing the rest. 

Press the excess water out of the tofu (if I have time I prepare the tofu in the same was as I do for THIS dish). Fry in oil on medium heat until golden around the edges. Add turmeric and ginger, let fry for another minute. Add the tamari and let sink in, remove from heat.  

Mix the ingredients for the avocado sauce until a smooth using an immersion blender. Add more water if it's to thick. Salt and pepper to taste. 

Drain the zucchini and fennel well. Toss together with the avocado sauce. Topp with fresh herbs. Serve with the fried tofu, crispy green leafs and pepitas. And some seed crackers if you have any nearby! 

Jerusalem artichoke soup with toasted buckwheat, pickled shallot, cress and truffle oil

Jerusalem artichoke soup with toasted buckwheat, pickled onion, cress and truffle oil

Serves 4 as a first course

Ingredients

500 g Jerusalem artichoke 

1 shallot 

1 garlic clove

3 dl water

2 dl creamy oat milk

230 g cooked white beans

1 tbsp cold pressed olive oil

1 tsp apple cider vinegar

Salt and freshly ground black pepper

Pickled shallot

2 shallots 

1 dl water

1/2 dl apple cider vinegar

1 tbsp honey

Garnish

2 tbsp truffle oil

cress

1 dl dried whole buckwheat

How to

Peel and chop onion and garlic. Fry in oil until soft in a sauce pan. Peel the Jerusalem artichokes and cut in to smaller pieces. Add to the onion together with the the water and oat cream. Bring to a boil and let simmer until the Jerusalem artichokes are soft, takes about 15 minutes. Add the white beans when 5 minutes remains. Mix to a smooth soup with an immersion blender. You might want to add a bit more water to get your desired consistency. Add apple cider vinegar, salt and pepper to taste.

Pickled shallot: Bring water, vinegar and honey to a boil. Remove from the heat, add the shallots and put on a lid. Let sit for 10 minutes. 

Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Serve the soup drizzled with truffle oil, topped with pickled shallots, toasted buckwheat and cress. Serve with crispy seed crackers! 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

A what's-in-the-fridge-lunch. Use a bunch of veggies that you like (including nice and unprocessed carbohydrates, some kind of plant based protein, healthy fats, vitamins and minerals), cook them in different ways for texture and maybe add something unexpected or fun - like sorghum cooked in turmeric and cumin for colour and flavour - and you're in for a treat. It doesn't have to be any harder then that to cook healthy, delicious and exciting every day food! 

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

Serves 2

Ingredients

1 dl uncooked sorghum (Double or triple to get your meal prep going!)

1/2 tsp ground turmeric

1/2 tsp ground cumin

1 broccoli

1/2 a butternut squash

1 small courgette 

2 handfulls of chopped kale 

2 tbsp roasted, peeled hazelnuts (make sure to remove the peel by toasting them in the oven and then rubbing them off wrapped in a clean tea towel if you can't find already peeled as it can be a bit bitter) 

2 tbsp cold pressed olive oil 

fresh herbs of your choice to serve (I used Thai basil)

Herb hummus

4 dl pre cooked chickpeas (about 1 can/230 grams)

2 tbsp tahini 

1/2 dl water 

1/2 garlic clove

2 handfulls fresh herbs of your choice (I used parsley and basil)

1 tbsp good quality cold pressed olive oil 

salt and freshly ground black pepper to taste

How to

Pre heat the oven to 200 degrees Celsius. 

Cook the sorghum according to instructions on the packaging, adding 1 tsp turmeric and 1/2 tsp cumin to the cooking water. 

Rinse and cut of the steam from the broccoli florets. Tear the florets in to smaller pieces. Use a vegetable peeler to remove the tough outer layer of the stem, cut the rest of the steam in cubes. Peel the squash and remove the seeds, cut in to small cubes. Put on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and roast in the middle of the oven for about 15 minutes, until broccoli gets crisp around the edges and squash gets soft. 

Wash and spiralize the courgette using a spiralizer, julienne peeler or a vegetable peeler. Rinse, dry carefully and then massage the kale with 1 tbsp olive oil and a pinch of salt until it gets all silky and soft.  

Hummus: Mix tahini and water until creamy. Add the rest of the ingredients, except for the oil, and mix until smooth. Add the oil and pulse a few times, salt and pepper to taste. 

Layer the different components on two plates. Serve with hummus and fresh herbs. 

Quinoa and tofu salad with roasted sweet potatoes

A normal day at my apartment involves opening the fridge to see what veggies the upcoming lunch or dinner might involve. The day I came up with this salad I found sweet potato, half a cauliflower head, a bunch of parsnips, some baby spinach and tomatoes from my parents garden. Together with some quinoa (that I always have at home, often already cooked), a good quality cold pressed olive oil (also a staple at my home) the lunch was served! 

Quinoa and tofu salad with roasted sweet potato

Serves 4

Ingredients

270 g extra firm organic natural tofu

2 small sweet potatoes 

6 parsnips 

2 dl uncooked black quinoa

1 small cauliflower 

250 g plum tomatoes 

100 g baby spinach

1 tbsp cold pressed coconut oil (preferably taste neutral)

Topping

1 handful of pecans 

good quality cold pressed olive oil to drizzle 

flakey salt 

How to

Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top. This is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours it will be mixed with really well. Let sit for at least 15 minutes, but the longer the better. Tear the tofu in to smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. Fry in coconut oil right before serving until lightly brown and crisp. 

Pre heat the oven to 200 degrees Celsius. Wash the sweet potatoes and parsnip well(when using organic vegetables keep the peel, does a lot both for flavour and texture!) and cut potatoes in to big chunks and parsnips in to big slices. Put on a baking tray and toss around with some olive oil. Roast in the oven for 20-25 minutes, until potatoes and parsnips are nice and soft (I like my parsnips to be kind of al dente though), tossing everything around half way through. Sprinkle with dried ramson, ord your favourite herb, ones roasted.  

Cook the quinoa according to the instructions on the packaging. Shave the cauliflower using a mandoline, a cheese slicer or a really sharp knife. Wash and cut the tomatoes in the middle. 

Toss tofu, sweet potato, parsnip, quinoa, cauliflower, tomatoes and spinach together. Drizzle with olive oil. Topp with pecans and sprinkle with your favourite flakey salt! 

Curried carrot and coconut soup - with courgette and parsley topping

This pretty thing, a creamy soup to lighten up the darker season that awaits here up in the north, is exactly what I need this time of year. The moment of cuddling up in the sofa with a warming, nourishing and comforting bowl of soup in my hands, looking out over a landscape with the most colourful leaves is one of my favourite things about the autumn. 

 

Curried carrot and coconut soup - with courgette and parsley topping

Serves 4-6

Ingredients

1 yellow onion

1 tsp ground turmeric

1/2 tbsp paprika powder 

1/2 tsp chili flakes 

1 tbsp freshly grated ginger 

5 big carrots

2 dl red lentils 

400 ml coconut milk 

600 ml water

1 tbsp apple cider vinegar

2 tbsp cold pressed coconut oil 

salt to taste 

Courgette and parsley topping

2 small courgettes

1 tbsp cold pressed sesame oil

1 handful of fresh parsley 

2 tbsp sesame seeds

salt and freshly ground black pepper to taste 

How to

Peel and finely chop the onion. Fry in coconut oil, on medium heat, until soft in a big pot.

Add the ginger and all the spices and let fry for another minute until spices become fragrant. Wash the carrots and cut in to smaller pieces. Rinse the lentils.

Add carrots, lentils and water to the pot. You might want to add a bit more water - all of the carrots should be covered with water! Let simmer for about 20 minutes, until carrots and lentils are soft. Remove from heat and mix until completely smooth using an immersion blender. Add the coconut milk and apple cider vinegar, bring back pot to the heat, and let simmer for another 5 minutes. Add more spices and salt to taste. 

Topping: Spiralize, or finely chop, the courgette. Chop the parsley. Mix courgette and parsley in a bowl, drizzle with sesame oil, sprinkle with sesame seeds. Give it a toss. Salt and pepper to taste. Serve as topping, together with some extra sesame seeds, on the soup. 

Good luck!