Savoury banana muffins with ginger and cinnamon

This a my twist on my beloved banana bread from my second cookbook The new green protein, in the form of a muffin! Moist, savoury and perfect to bring to your picnic, as snack or serve for weekend breakfast. For variation try adding berries to the batter before baking them!

Also, fo a even more savoury muffins add a handful of finely grated carrot or parsnip!

Savoury banana muffins with ginger and cinnamon

Makes 12

Ingredients

2 dl / 0.8 cups oat flour

2 dl / 0.8 cups buckwheat flour

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

3 green bananas (as in not the most ripe ones)

3 Tbsp shia seeds

1 1/2 dl / 1 cup unsweetened oat mylk, or your choice of plant mylk OR water

1/2 dl / 0.2 cups cold pressed rapeseeds oil

How to

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

Bring the oat mylk to a boil, remove from heat and mix with the chia seeds. Let sit for 10 minutes until you get a pudding, mix half way through to avoid the chia seeds from clumping.

Peel and mash the bananas with a fork.

Combine all the dry ingredients in a bowl.

Add the chia mix, banana and oil to the dry mix and stir until you get a sticky batter. Divide in to 12 muffin moulds. Bake in the oven for 30-35 minutes, until the muffins get all golden.

ENJOY!

Ps. Check if the muffins are ready sticking a toothpick in the center of the muffin, the toothpick should come out clean with only a couple of crumbs clinging to the sides when the muffins are done!

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Photos by Anges Malterdotter

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Serves 4

Ingredients

1 butternut squash

1 cauliflower

250 g parsnips

200 g kale

230 g (about 4 dl / 1.6 US cups) pre cooked chickpeas

1 fennel

1 tsp mild curry blend (choose your favourite!)

2 tsp dried cilantro

1 tbsp cold pressed olive oil

flakey salt and freshly ground black pepper to taste

Avocado mash

2 avocados

1 tbsp apple cider vinegar 

a handful of fresh mint, finely chopped

flakey salt and freshly ground black pepper to taste

How to

Pre heat the oven to 175 degrees celsius / 345 degrees Fahrenheit.

Peel, remove the seeds and dice the butternut squash in 2x2 cm pieces. Tear the cauliflower in to smaller florets (and keep the light leaves - the are delicious to roast as well). Scrub the parsnips, cut in half. Rinse the chickpeas, then dry them with kitchen paper. 

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. Put half of the kale on your serving platter, the rest is going in to the oven when about 5-7 minutes remains on the roasted veggies.

Put the butternut squash, cauliflower, parsnips and chickpeas on a baking tray (separated), drizzle with olive oil. Massage the cauliflower florets + leaves and chickpeas with the curry blend. 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. Add half of the massaged kale when 5-7 minutes remains. Toss everything with the dried cilantro once out of the oven.

Shave the fennel using a mandoline or cut thinly using a sharp knife. Peel and pit the avocado, mash, with vinegar and finely chopped fresh mint, using a fork. Salt and pepper to taste.

Layer all the ingredients on a big serving plate. Top with dollops of the avocado mash. Sprinkle with flakey salt.

Sweet potato hummus with roasted garlic and tarragon

Hummus, my favourite dip/spread/sauce/filling - or what ever you might call it! Except for the lovely texture and delicious flavour I really like hummus because of it's nutrition - it's a great way to add some extra protein (and fibers and vitamins and minerals!) to your plant based meal! Spread it on seed cracker, add to your wrap or have it with a hearty salad. Traditionally a hummus is made of chickpeas, but sometimes I use white beans instead - I really like the variation (food hack #1 in this post - look for easy made variations and cooking will be much more fun and simple!)!

Another way to vary your hummus is to add different veggies (like beetroot, roasted carrot, green peas, grilled bell pepper etc) and herbs - also a perfect way to match the hummus with what ever you're serving it with - or what you're craving at the moment!

In my book The new green salad I share three of my favourite hummus recipes - and one of them you find here below! It happen to be my favourite hummus in the world - irresistibly creamy, sweet and nutty at the same time - with a herby touch! 

Photo by Fanny Hansson for The new green salad (Published by Bonnier Fakta)

 

Sweet potato hummus with roasted garlic and tarragon

Yield about 5 dl

Ingredients

240 grams (about 4 dl) cooked chickpeas *

1 small sweet potato, about 250 grams

1 garlic bulb **

2 tbsp tahini (preferably the light one, made of natural sesame seeds)

1/2 dl water

12 fresh tarragon leafs, or 1 tsp dried tarragon

2 tbsp cold pressed olive oil + extra to drizzle as garnish

Himalayan salt and freshly ground black pepper to taste. 

Garnish

Sesame seeds

Chili flakes 

How to

Pre heat the oven to 200 degres Celsius. Peel the potato and cut in to chunks, put on a baking sheet and mix with 1/2 tbsp olive oil. Remove the outer skin from the garlic bulb, enough for you to see the garlic cloves (skin on) separately with but yet you want the whole bulb to stick together. Brush with 1/2 tbsp olive oil. Put next to the sweet potatoes and roast in the oven for 30 minutes until potatoes and garlic are soft. Let cool.  

Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients (squeeze out the garlic), except for the olive oil and tarragon, mix until creamy. Add 1 tbsp olive oil and tarragon and mix to combine. Salt and pepper to taste. Drizzle with oil and sprinkle with sesame seeds and chili flakes before serving. 

Tip! Make a big batch and store in a air tight container in your fridge! Then you'll be ready for snackning, brunching, dining or having guest at any time. Food hack #2 in this post. A staple in my home! Lasts up to about a week. 

* Either use canned ones, or by dried and soak/cook yourself! If so, make sure to cook a big batch and put the ones you're not using for the recipe in different sized portions in your freezer! Takes about 2 seconds to take out when ever you want to use chickpeas the next time! Food hack #3 in this post) 

* * YES, a whole (!) garlic bulb! After half an hour roasting in the oven it will be all soft and sweet with an almost caramelised kind of flavour. It's lovely! 

Beluga lentil and naked oats salad with cinnamon roasted carrots, black kale and pecans

This is perfect way of enjoying all the wonderful winter flavors that are around this time of year. Great texture, warming flavors and lots of healthy goodies in one plate is how I would describe this pretty salad. I used one of my favorite grains, naked oats, and beluga lentils as the base for this salad. The naked oats needs to soak for a few hours before cooking, so this one needs a bit of preparation. But it’s well worth it! I often cook a lot (both naked oats and beluga lentils) at the same time and store some in the fridge. Then I have a great base for all sorts of salads at any time.

Crispy-on-the-outside-soft-on-the-inside-carrots, crispy kale, soft and warming apples, nutty pecans and sweet cranberries all add to the whole winter feeling in this salad. I finished it all off with another thing I always have in the fridge – my herb dressing. It’s super easy and makes any sallad or dish really yummy.

Serve the salad as it is or with a piece of goat cheese, or as a side salad to your winter dinner. Why not put in on your christmas dinner table? I hope you really enjoy it! 

Beluga lentil and naked oats salad with cinnamon roasted carrots, black kale and pecans

Serves 4

Ingredients

1 dl beluga lentils

1 dl naked oats

4 medium sized carrots

250 grams black kale

2-3 garden apples

50 grams pecan nuts (approx. 1 dl)

60 grams dried cranberries (approx. 1 dl), preferably without sugar

Herb dressing

1 dl cold pressed rapeseed oil

1/2 garlic clove

1 tsp lime juice

1 dl of your favorite fresh herbs (or 3 tbsp frozen)

sea salt, black pepper to taste

How to

Preheat the oven to 225 degrees celsius. Cook the naked oats and beluga lentils according to the instructions on the packaging (naked oats needs to soak for at least one hour before cooking).

Peel and cut the carrots in to chuncks. Drizzle with olive oil, season with salt and pepper. Wash and tear the black kale in to bits, massage with olive oil, salt and pepper. Cut the apples in to chunks and season with cinnamon. Put the carrots on a baking sheet and roast in the oven for about 25 minutes. Turn the carrots half way through. When 10 minutes remains, lower the temperature to 200 degrees, and add the black kale and apples. Bake until the kale are crisp.

Mix all the ingredients for the herb dressing in a mixer, or using a immersion blender. 

Mix the roasted carrots, kale and apples with the naked oats and beluga lentils. Put on a big plate, sprinkle with pecans and dried cranberries. Drizzle with the herb dressing. Serve and enjoy!

Roasted beets with fresh raspberry vinaigrette and toasted buckwheat

This i the perfect side dish for Swedish midsummer which is coming up in a few days time. To be honest its the perfect side dish for any occasion, year around. Roasted beets tossed in a fresh raspberry vinaigrette sprinkled with toasted buckwheat. Really simple, and really delicious! Choose beets in season, that will give the best flavour (and it's a good thing for our planet), and let this pretty side salad brighten up your table! 

Recipe from The new green salad. Photo by Fanny Hansson. 

Roasted beets with fresh raspberry vinaigrette and toasted buckwheat

Ingredients

1,2 kg mixed beets (use the ones that are in season now, and that you'll find in your grocery store) 

1 tbsp cold pressed rapeseed oil

2 pinches mineral salt 

1 pinch freshly ground black peppar 

Raspberry vinaigrette

2 tbsp white vine vinegar 

1 tbsp cold pressed rapeseed oil 

1/2 tsp whole fennel seeds, ground up slightly 

10 fresh raspberries

mineral salt and freshly ground black pepper to taste 

Topping

1/2 dl dried buckwheat groats 

cress (optional)

How to

Pre heat the oven to 200 degrees Celsius. 

Peel and cut the beets in chunks. Put on a baking sheet, drizzle with oil and sprinkle with salt and peppar. Stir together and roast the beets in the oven for about 30 minutes, until beets are tender but still got a crispy core.  

Mash the raspberries with a fork and whisk together with white wine vinegar, 1 tbsp cold pressed rapeseed oil, 1/2 tsp fennel seeds (lightly grind them first) and salt to taste. 

Rinse the buckwheat groats with hot (as in was just boiling) water. Drain well. Toast in a hot, dry frying pan until dry and crisp. 

Let your roasted beets cool down slightly, then toss together with the raspberry vinaigrette. Topp with buckwheat and cress. Enjoy! 

Fruity brunch bowl with kale, tamari tofu and cannellini mint dip

During my last visit to London I met up with my dear friend, and big source of inspiration, Kimberly. She is an amazing prop stylist, food photographer and food blogger from London who I actually met through Instagram some time back. We had been following each others foodie journeys via Instagram for some time and then last autumn when I was in London we met up and attended a supper club hosted by Uyen Luu together with a couple of friends. I absolutely love how social communities like Instagram can bring people together. With an open mind you can meet the most interesting and kind people who share the same passions as you - all over the world! Anyway, this supper club that we went to on our first friend date really is a must do if you're in London and are looking for a really cool and delicious food experience! 

Back to the story about the recipe below. During my last visit Kimberly and I spent a day at her place cooking and chatting about what's inspiring us, the food styling business and exciting projects. And this is delicious salad bowl pictured above is what I made us for lunch. It's the perfect brunch, lunch AND light dinner dish. Perfect for any occasion really. It has got all the elements I'm looking for in a complete dish. Other than being full of nutritious plant based goodies it contains lots of different textures (creamy white bean mint dip/crunchy walnuts), flavours (sweet grape fruit/spicy tofu) and cooking methods (massaged raw kale/baked plum tomatoes).

It might sound like a lot of work, but it really isn't. Plus, most components in this salad bowl is something you could actually prepare in advance - or they take no time at all to prepare (like the massaged kale for instance. 2 minutes massaging work. 10 minutes rest. Ready to eat!). The white bean dip and the semi dried tomatoes for example is something that you could easily make a few days before and store in your fridge. And oh, you might want to double the recipe in case you make them in advance, since there is a chance you'll have eaten it all up before it's Saturday and you're about to make you weekend brunch bowl...

And one last tips. I made these salads without any grains at all, primarily because we were talking so much I forgot to cook any. Anyway, add 4 dl cooked grains of your choice (durrah, quinoa or buckwheat are a few favorites) for an even more filling dish. 

NOW, lets cook! 

Best, 

T

Fruity brunch bowl w kale, tamari tofu and white bean mint dip

Makes 4 bowls

Ingredients

270 grams firm tofu

     3 tbsp tamari

     1 tsp paprika powder 

250 grams plum tomatoes

100 grams curly kale 

250 grams sprouted broccoli

1 grapefruit 

1 avocado 

50 g cress, or mixed leafy greens  

2 tbsp cold pressed olive oil 

2 cold pressed coconut oil for frying

2 tsp sesame oil

flaky sea salt

White bean mint dip

1 can pre cooked canellini beans (about 230 g)

1 tsp dijon mustard 

1/2 organic lemon, juice + zest 

1 handful of fresh mint 

2-3 tbsp water

flaky sea salt + freshly ground black pepper 

Topping

40 g walnuts

fresh herbs (mint, parsley)

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. Cut the tofu in smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. 

Pre heat the oven to 200 degrees Celsius. Wash and cut the tomatos in half. Place in an ovenproof dish, drizzle with 1 tbsp olive oil and sprinkle with salt. Bake in the oven for about 30 minutes, until the tomatoes are semi dried and a bit crispy around the edges. Let cool. 

Massage the curly kale with 1 tbsp olive oil and a pinch of salt until soft and ”tender”. Put aside while preparing the rest of the salad. Steam the sprouted broccoli for about 3 minutes. Peel and fillet the grape fruit. Halve, peel and pit the avocado. Tear it in to smaller pieces. Drizzle with a bit of lemon juice.

Rinse and drain the cannellini beans. Mix all the ingredients for the dip, except the mint, until creamy using a hand blender. Add the mint and pulse a few times. Salt and pepper to taste. You might want to add a bit more water to ger your desired dip texture. 

Heat the coconut oil in a frying pan and fry the tofu until golden and crisp. Remove from heat. Drizzle with sesame oil (optional). 

Portion the bean dip in to 4 wide bowls, make a pretty swirl on one side using a spoon. Toss the kale, broccoli, tomatos, avocado and cress together carefully and divide in to the bowls. Topp with the tofu and sprinkle with walnuts and fresh herbs.

Enjoy!