Quina stir fry med tempeh och örtig mandelsås

Se till att alltid koka lite extra quinoa, ris eller annat sädesslag när du väl kokar - det passar nämligen utmärkt att svänga ihop med tärnade grönsaker och tofu, tempeh eller kokta baljväxter för en snabbfixad lunch eller middag! 

Quina stir fry med zucchini, tempeh och örtig mandelsås

4 portioner

Ingredienser

2 dl vit eller röd quinoa, okokt

300-400 gram tempeh *

1 zucchini

150 gram sockerärtor

250 gram cocktailtomater

75 gram spenat

Olja till stekning

Salt

Örtig mandelsås 

1/2 dl mandelsmör

1/2 dl vatten

2 tsk äppelcidervinäger

1 msk tamari eller 2 tsk soja

1 stor näve färska örter; basilika och / eller persilja

Salt

Till servering

Pinjenötter

Växtbaserad “ost” parmesan style ** (valfritt)

Gör såhär

Koka quinoan enligt anvisning på förpackningen.

Skär tempehn och zucchinin i små tärningar. Strimla sockerärtorna tunt på snedden. Dela tomaterna på mitten.

Dela purjon på mitten, skölj noga. Strimla. Fräs i lite olja tills den mjuknar. Tillsätt zucchini och tempeh och fräs tills de får färg.

Rosta pinjenötterna i en torr stekpanna på medelvärme tills de får gyllene färg.

Örtig mandelsås: Mixa ihop alla ingredienser, smaka av med salt.

Sväng ihop spenat, quinoa, frästa grönsaker och tempeh, tomater och sockerärtor. Fördela i fyra skålar, toppa med pinjenötter och eventuellt växtbaserad “ost”. Ringla över dressing.

* Tempeh är från början en fermenterad - det vill säga jäst - sojabönsprodukt, men idag hittar du varianter gjorda även på andra baljväxter i välsorterade matbutiker. Får du inte tag på tempeh blir det även gott att använda tofu, eller annat växtbaserat protein som du gillar.

** Min absoluta favorit bland de som finns i “min” matbutik Ica Munkebäck är en Italiensk som heter Gondino stagionato.

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Quinoa Stir Fry with tempeh and herby almond dressing

Serves 4

Ingredients

2 dl red or white quinoa

300-400 grams tempeh *

1 courgette

150 grams sugar peas

250 grams cocktail tomatoes

75 grams spinach

oil for frying

salt

Herby almond sauce

1/2 dl almond butter

1/2 dl water

2 tsp apple cider vinegar

1 Tbsp Tamari or 2 tsp soy

1 big handful of fresh herbs, basil and / or parsley

salt

For serving

pine nuts, toasted

Plant-based “parmigiano cheese” (optional)

How to

Cook the quinoa according to instructions on the packaging.

Cut the tempeh and zucchini in small pieces. Skred the sugar peas thinly on the width. Cut the tomatoes in half.

Cut the leek in half, rinse carefully. Finely slice. Fry in a drizzle of oil in a frying pan on medium heat until soft. Add tempeh och zucchini. fry until they are golden brown.

Toast the pine nuts in a dry frying pan until golden

Herby almond sauce: Mix all the ingredients until smooth using a mixer. Salt to taste.

Toss together spinach, quinoa, fried vegetables, tomatoes and sugar peas. Divide in to 4 bowls or on 4 plates. .Topp with pine nuts and drizzle with the almond sauce.

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

Brunch stir fry with mushrooms, carrot and almond sauce

A savoury weekend breakky or brunch bowl, drizzled with a creamy almond sauce. This bowl can be made with pretty much ANY veggies/legumes/whole grains really, below you find my basic-bowl-recipe if you want to make your own bowl!

Plant based by Thess Basic bowl recipe

serves 1

1 handful cooked whole grain

1 handful cooked legumes

2-3 vegetables

1 handful leafy greens

1 tiny handful of herbs or micro greens/sprouts/shots

nut/seed based sauce

Brunch stir fry with oyster mushrooms, carrots and almond sauce

Serves 2

Ingredients

1 1/2 dl / 1 cup naked oats or “mathavre”, if using naked oats they need to soak for at least 8 hours or over night

1/2 red onion

100 grams oyster mushrooms

2 carrots

1/2 apple

2 dl / 0.8 cups pre cooked black beans

1 handful organic fresh baby spinach

1 handful fresh parsley, chopped

Salt and freshly ground black pepper

Almond sauce

1 Tbsp almond butter

1 1/2 Tbsp water

1 tsp apple cider vinegar

1 pinch flakey salt

For serving

Lentil cracker with seeds and rolled oats

How to

If using naked oats; soak the oats over night, or for at least 8 hour. If you’re using “mathavre” you don’t have to soak them, the packaging will say weather you’d need to soak or not.

Cook the oats according to instructions on the packaging.

Peel and finely chop the onion. Fry in a bit of water in a wok pan until soft. Grate the carrots, tear the mushrooms in to smaller pieces, dice the apple. Add everything to the wok pan and fry for a couple of minutes.

Rinse the black beans. Add to the wok together with the parsley and fry for another couple of minutes. Add the spinach and remove from heat. Smalt and pepper to taste.

Mix the ingredients for the dressing. Salt to taste.

Divide the fry in two bowls, top with extra parsley and drizzle with almond sauce. Serve with a crispy lentil cracker.