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.

//

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. 

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Flatbread aka wrap aka pizza crust is all GENIUS food!! Because a) you can add whatever you have available at the moment and it will taste amazing = possibilities are endless b) food eaten with your hands is the best thing ever! and c) all you need is one recipe

This time a made a stack of flatbreads, called them wraps, and served with the yummiest kale, apple and walnut salad, falafel thingys and pickled onion. Also, you could top the flat breads with a yummy tomato sauce, your favourite pizza topping and make the most delicious pizzas. Give them a try!

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Serves 4

Potato flat bread

800 grams firm potato

2 - 2 1/2 dl / 0.8-1 cup chickpea flour

1 tsp dried oregano

1 tsp salt

Creamy kale salad

250 grams kale, chopped

1 small garlic clove, finely grated

2 Tbsp unsweetened dijon mustard

2 Tbsp cold pressed olive oil

2 Tbsp apple cider vinegar

1 Tbsp tamari

1 Tbsp nutritional yeast

1 red apple

1 dl / 0.4 cups walnuts

salt and freshly ground black pepper to taste

Pickled onion

1 red onion

1/2 dl / 0.2 cups water

1/2 dl / 0.2 cups apple cider vinegar

Herb falafel

2 packages (á 230 grams when drained) cooked chickpeas

1 handful of fresh parsley

1 tsp ground cumin

1 garlic clove, grated

2 Tbsp tahini

2 Tbsp water

1/2 tsp salt

1 pinch freshly ground black peppar

sesame seeds for rolling

How to

Peel and finely slice the onion. Bring water and vinegar to a boil. Add the onion and remove from heat. Let sit for at least 30 minutes.

Scrub the potatoes. Cook until soft. Let cool. Grate them finely or press using a potato press. Using your hands to mix and kneed the ingredients for the flatbread until you get a dough. Form in to 8-10 balls, dust bench top with flour and roll out your flatbreads.

Place one flatbread at a time in a medium hot, dry frying pan (preferably a cast iron or steel one) and fry for a few minutes until you get smallish golden brown spots on your bread. Turn around for a minute or so. Stack the cooked bread in a kitchen towel until serving.

Pre heat the oven to 200 °C / 400 °F. Rinse and drain the chickpeas. Mix all the ingredients for the falafels until smooth in a food processor or using an immersion blender. Form in to oblong falafels, roll in sesame seeds. Put on a baking tray and bake in the middle of the oven for 15 minutes. Flip around and bake for another 5 minutes.

Mix mustard, oil, vinegar, garlic and nutritional yeast for the creamy kale salad. Massage with the kale. Shred the apple. Add apple and walnuts to the salad. Salt and pepper to taste.

Serve the flatbreads filled with kale salad, falafel and picked onion.

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

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