Rostad sallad med kryddpanerad tofu och bönkräm

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Rostad kålsallad med kryddpanerad tofu och varm bönkräm 

4 portioner

Krydd- och nötmix

50 gram pistagenötter utan skal

2 msk kumminfrön

1 msk rosépeppar

1 msk flingsalt

Rostad sallad

1 blomkål

6-8 jordärtskockor

50 gram grönkål

2 morötter

1 rött äpple

groddar eller skott

salt och svartpeppar

Olja

Kryddpanerad tofu

275 gram naturell tofu

1 dl växtbaserad majonnäs

1 msk tamari eller soja

1 sats krydd- och nötmix (se recept nedan)

Bönkräm

2 förpackningar (á 230 gram) kokta vita bönor

2 msk kallpressad rapsolja

1 näve färsk mynta

1 liten vitlök, finriven

Flingsalt

Grönkålschips

100 gram grönkål

1 msk näringsjäst

1 krm flingsalt

1 tsk rapsolja

Gör såhär

Hacka pistagenötterna fint. Stöt de hela kryddorna i en kryddkvarn. Blanda med nötter och salt.

Värm ugnen till 200°C. Bryt blomkålen i mindre buketter, skrubba och dela jordärtskockorna. Lägg på en bakplåt, blanda med lite olja och salt. Rosta i mitten av ugnen i 30 minuter, tills grönsakerna fått fin färg och mjuknat.

Svep hushållspapper runt om tofun och pressa ut så mycket vätska som möjligt. Skär tofun i skivor. Blanda majonnäs och tamari. Pensla tofun med majonnäs och vänd runt i krydd- och nötmixen. Lägg på bakplåten tillsammans med rotsakerna de sista 20 minuterna. Vänd runt efter halva tiden.

Mixa ihop ingredienserna till bönkrämen tills slätt med stavmixer eller i matberedare. Smaka av med salt. Tillsätt eventuellt 1-2 msk vatten för en lösare kräm.

Skölj all grönkål (50 gram + 100 gram), riv i mindre bitar och lägg i salladsslungan. Slunga kålen helt torr. Massera med 2 tsk olja och en nypa salt tills den mjuknar. Lägg 1/3 åt sidan. Blanda resterande 2/3 med näringsjäst och sprid sedan ut grönkålen på en ugnsplåt. Sänk värmen till 150°C. Rosta i ca 10 minuter, tills grönkålen krispig.

Skrubba och hyvla morötterna. Finstrimla äpplet. Blanda morot och äpple med den masserade grönkålen och de rostade grönsakerna. Servera med den kryddpanerade tofun, bönkrämen och eventuellt skott eller groddar.

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

A dish where everything is cooked at the same time - on the same oven tray! Really easy, warming and comforting autumn winter food. Try roasting your cauliflower next time before mixing it to a mash - makes it taste even more! And oh - you might want to make a double batch of the kale crisps as they are to die fore and I’m pretty sure you’d want a couple of handfuls to snack on after dinner too!

Happy cooking,

Thess

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

Serves 4

Ingredients

1 pumpkin, I used Hokkaido

1/2 tsp ground ginger

1/4 tsp ground cloves

1 big cauliflower

200 grams kale

1 dl fat oat mylk, heated

1 Tbsp fresh frozen parsley

2 packages (á 230 grams drained weight) pre cooked chickpeas

1 tsp ground cumin

flakey salt and freshly ground black pepper to taste

rapeseed oil

Lingonberries

200 grams lingonberries, thawed

1-2 Tbsp maple syrup

For serving

Fresh parsley

How to

Pre heat oven to 175°C. Wash the pumpkin, cut in half, deseed (Save, wash, dry and then toss with a tiny bit of oil and salt and then toast until crispy in the oven at 125°C) and then slice. Brush with oil all around and sprinkle with ginger and cloves.

Remove the leaves from the cauliflower, if the outer ones are really big and rough you can through them away but otherwise they are really yummy to eat. Cut the bigger ones in smaller pieces. Tear the kale in smaller pieces. Massage the cauliflower leaves and kale with a tiny bit of oil.

Tear the cauliflower in smaller florets. Brush with oil. Put pumpkin and cauliflower in a baking dish and bake in the oven for 25 minutes. Add the cauliflower leaves and 2/3 of the kale when 10 minutes remains, roast until crispy and lightly golden.

Mix the cauliflower florets to a mash with the heated oat mylk and parsley. Salt and pepper to taste.

Rinse the chickpeas. Dry and then fry in a bit of oil in a frying pan until lightly golden and crisp. If you have a lid use it - the chickpeas tend to pop everywhere. Remove from heat, toss with cumin and salt.

Thaw the lingonberries, mix with maple syrup (to taste) using a fork.

Serve the pumpkin with the cauliflower mash, cauliflower and kale crisps, the rest of the massaged kale, crispy chickpeas and lingonberries. Garnish with fresh parsley.

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

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

For a really tasty and juicy plant burger filled with flavours I like to bake all (well, most of them) the ingredients in the oven before mixing together my patty as that adds quite a lot of extra flavour! When they’re baked and all soft and sweet I mix it all together with some quinoa for extra protein, walnuts for some crunch and lots of herbs, then form in to patties and then oven bake, fry or grill them!

Serve between whatever bread you prefer, or maybe some crispy lettuce leaves, and make sure to add a few yummy toppings - like this fava bean spread with lots of herbs for creaminess, sauerkraut for extra juiciness and that lovely sour-in-a-great-way-flavour and raw carrots for some extra crisp!

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

8 burgers

Ingredients

1/2 cauliflower (300 grams)

200 grams fresh chanterelles, or 150 grams frozen or 20 grams dried

1 yellow onion

3 garlic cloves

1 dl / 0.4 cups white quinoa

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

10 fresh tarragon leaves, or 1/2 tsp dried

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups walnuts, chopped

1 tsp rapeseed oil

1/2 tsp salt

1 pinch freshly ground black pepper

Fava bean spread

150 grams fava beans, dried (OR use 1 package / 230 grams cooked chickpeas)

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

1 Tbsp cold pressed rapeseed oil

1 small garlic clove, finely grated

salt and freshly ground black pepper

Crispy carrots

3 carrots

1 tsp cold pressed rapeseed oil

pinch of flakey salt

For serving

sauerkraut (Can be bought in most supermarkets)

cress

Unsweetened rye bread, or any bread you like

leafy greens

How to

Pre heat the oven to 175°C / 350°F. Cut the cauliflower in smaller florets. Brush the mushrooms, fry in a pan (if using frozen ones just thaw them, if using dried soak them). Peel chop the onion and garlic. Put cauliflower, mushrooms, onion and garlic on a oven tray and bake for 30 minutes. Cook the quinoa according to instructions on the packaging.

Mix the roasted veggies, quinoa and herbs until a crumbly batter in a food processor. Add oats and walnuts and mix well using a wooden spoon. Let sit for 15 minutes. Form in to 8 patties. Put on a baking tray and bake in the oven for 20 minutes, until slightly goden and crisp around the edges. If you want some extra crisp you can finish by frying them in a bit of oil in a pan.

Cook the fava beans for 30 minutes, until soft. Remove any excess water. Mix with the rest of the ingredients in a food processor until a creamy spread. Add a bit of water for a creamier spread. Salt and pepper to taste.

Shave the carrots thinly using a potato peeler or mandolin. Toss together with a tiny drizzle of oil and pinch of salt.

Spread some fava bean spread on a slice of rye bread. Top with some leafy greens, a patty, sauerkraut, oil tossed carrots and cress. Add some extra fava bean spread on top and finish with another slice of rye bread.

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

The secret berry smoothie bowl

I love smoothie bowls. Because a) they are creamy and smooth 2) you can top with tons of things you love 3) they can be done in sooo many ways!! Usually I wouldn’t make a smoothie bowl during cold winter BUT I’ve had an revelation when it comes to smoothie bowls.

After years of making them smoothie bowls I just made my first one with CAULUFLOWER as the base. It’s AWSOME! The cauliflower gives that creamy touch, but without any cauliflower taste (I love cauliflower, but probably wouldn’t appreciate it in my morning smoothie bowl). A way of making a more locally produced smoothie bowl for me where I live, since we don’t have any bananas near by. LIKE IT A LOT!

Buy your organic cauliflower, tear it in to smaller florets, steam it for 10 minutes, let it cool and then freeze it. OR buy already frozen cauliflower from the grocery store!!

Now, let’s make a smoothie bowl! And cuddle up under a duvet when eating if it’s winter outside when you read this!

Secret berry smoothie bowl

Serves 1

Ingredients

100 g steamed and frozen cauliflower

125 g mixed berries, like blueberries and raspberries

1 Tbsp seed butter or nut butter, like tahini or almond butter

1 dl / 0.4 cups unsweetened plant mylk

1 Tbsp fresh ginger, grated

1 Tbsp berry powder, optional

Topping suggestions

seasonal fruit/berries

coconut yoghurt

dried flowers

walnuts

hemp seeds

How to

Thaw the cauliflower for 10 minutes. Mix all the ingredients in a blender until REALLY creamy! Maybe add a bit more plant mylk if it’s too thick for your taste or not smooth enough. Pour in a bowl, top with your favourite things. Preferably a lot of things. ENJOY!

Apple baked cauliflower with sauerkraut hummus and stir fried kale salad with quinoa

In collaboration with koket.se

Playing with textures and flavours, inspired by an online veggie course that I did last week! LOVED IT.

Want to learn more about cooking with veggies? How to prepare them, combine them and what to make with parts of the veggies that are normally (unfortunately) thrown away? Then check out the new course “Skapa magi med grönsaker” (course is held in Swedish) from Koket.se. Talented Swedish chef Paul Svensson teaches you everything he knows about creating magic with vegetable - and believe me it’s A LOT! During the course you get plus lots of recipes! I cuddled in my sofa and did the whole course in one go - before heading to the kitchen to put my all plant based touch on the recipes - and out came this one here!

Curious for more? Here you can read more, and If you want you can use the code “THESS” when ordering your course to get SEK 50 off! The code is valid until January 31st. HOPE YOU LIKE IT!

Apple baked cauliflower with sauerkraut hummus and stir fried kale salad with quinoa

4 portions

Ingredients

1 cauliflower + leafs

1 onion

200 g forrest mushrooms

2 cm fresh ginger, peeled and finely chopped

2 dl / 0.8 cups appelmust

1 tsp ground cumin

salt and freshly ground black pepper

Sauerkraut hummus

1 package (á 230 grams drained) pre cooked chickpeas

1 dl / 0.4 cups sauerkraut

1 twig of thyme

1 Tbsp cold pressed rapeseed oil

1/2 dl / 0.2 cups broth from cauliflower

salt and freshly ground black pepper

Stir fried kale salad with lingonberries and quinoa

300 grams fresh kale

1 Tbsp coldpressed rapeseed oil

2 dl black quinoa, uncooked

100 grams frozen lingonberries, thawed

2-3 Tbsp horseradish (optional)

Chickpea croutons

1 package (á 230 grams drained) pre cooked chickpeas

1/2 Tbsp cold pressed rapeseed oil

1 pinch of saly

For serving

fresh thyme

How to

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

Cut away the leaves from the cauliflower. Peel and cut the onion in smaller pieces. Crumble the mushrooms. Put leaves, onion, mushrooms, ginger, applemust and cumin in a pot (big enough to fit the cauliflower head), add enough water to cover everything. Bring to a boil and let simmer on low heat for at least 30 minutes - preferably an hour or more. The longer the broth get to simmer the more flavour it will get!

Add the whole cauliflower to the pot, bottom part down. Let steam for about 15-20 minutes (depending on size of cauliflower), until the cauliflower has an inner temperature of 80-86 degrees Celsius / 176-186 degrees Fahrenheit. If you don’t have a cooking thermometer you can use a sharp knife to know when it’s soft yet still has an al dente core. Remove the cauliflower from broth. Cut in 4 pieces. Strain the broth (save the rest and use as a base the next time you mix up a soup - will make the best base ever!). Salt and pepper to taste.

Pre heat oven to 175 degrees Celsius / 350 degrees Fahrenheit. Rinse the chickpeas. Dry them and then mix with oil and salt. Put on a baking tray and roast in the middle of the oven until crisp.

Cook the quinoa according to instructions on the packaging. Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with oil, then fry for a couple of minutes. Mix with quinoa, lingonberries and horseradish. Salt and pepper to taste.

Put a cauliflower piece in a semi flat bowl, pour some broth over. Add the sauerkraut hummus and kale salad. Topp with chickpea croutons and thyme.

Cauliflower and chanterelle soup with crispy beans and apple topping

Cauliflower and chanterelle soup with crispy beans and apple topping

4 portions

Ingredients

1 cauliflower

2 shallots

1 garlic clove

2 red apples

150 gram chanterelles (or the corresponding amount dried mushroom. 80 gram dried per 500 gram fresh is a good “rule” to have in mind)

10 dl / 4 cups water

2 dl / 0.8 cups oat mylk

1/2 dl / 0.2 cups parsley, finely chopped

1 Tbsp apple cider vinegar

2 Tbsp cold pressed olive oil

sea salt and freshly ground black pepper

Topping

1 red apple

230 gram pre cooked cannellini beans

1 Tbsp cold pressed olive oil

1/2 dl / 0.2 cups parsley, finely chopped

edible flowers (optional)

How to

Remove the leafs from the cauliflower, trim off the woody ends of the stem. Rinse, dry and give a toss together with some oil and a pinch of salt. Set aside. Tear the cauliflower in smaller pieces.

Cut the apple in smaller pieces (seeds removed). Brush the chanterelles, then parboil them for 3 to 5 minutes in a saucepan. Add some oil, shallot and garlic and fry for another minute until the onion is soft. Add the cauliflower, apple, water and oat mylk and bring to a boil, simmer for about 10 minutes, until all is soft. Remove from heat, add vinegar and parsley and mix until smooth using an immersion blender. Salt and pepper to taste.

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Put the cauliflower leaves on a baking tray, without the leaves touching each other, and roast in the oven until crispy - takes about 10 minutes.

Rinse and drain the cannellini beans, dry with a piece of kitchen paper (starting off with dry beans will make it easier to get really crisp beans when roasting them). Mix with some oil and a pinch of salt. Cut the apple in small pieces. Stir fry the beans in a pan until golden and slightly crisp. Add the apples and fry for another minute. Add the parsley. Salt and pepper to taste.

Serve the soup topped with the bean fry, crispy leaves and maybe som edible flowers!

Photo by Magnus Carlsson

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.

Baked cauliflower with celeriac puree, black rice, kale pesto and pickled pumpkin

Baked cauliflower with celeriac puree, black rice, kale pesto and pickled pumpkin

Serves 4

Ingredients

1 big cauliflower (or 2 smaller ones) 

2 dl black rice, uncooked

1 tbsp cold pressed olive oil

salt and freshly ground black pepper

Celeriac puree

1 big celeriac

2 potatoes 

1 dl plant milk of your choice

salt and freshly ground black pepper

Kale pesto

50 grams kale leafs

1 small garlic clove

1/2 dl good quality cold pressed olive oil

1 tsp apple cider vinegar

1 tsp honey

1 dl walnuts

salt and freshly ground black pepper

Pickled pumpkin

300 grams pumpkin, peeled and cut in to small pieces

2 dl water

1/2 dl apple cider vinegar

1/ tbsp salt 

Garnish

2 small yellow beets, thinly slices (preferably using a mandoline, or a sharp knife)

1/2 dl walnuts

How to

Pre heat the oven to 175 degrees Celsius. 

Baked cauliflower: Remove the outer thicker leafs from the cauliflower, keep the lighter ones. Cut the cauliflower in to quarters (or halves if using smaller ones), and drizzle with olive oil all the way around. Season with salt and pepper. Put on a baking tray and bake in the oven for 25 minutes, turn around half way through. Turn up the temperature to 225 degrees and bake for another 5-10 minutes, until the cauliflower is soft and golden and crisp around the edges. 

Cook the rice according to instructions on the packaging. 

Celeriac puré: Peel and cut celeriac and potatoes in to small pieces. Boil in lightly salted water until soft, takes about 15 minutes. Remove the water, add the plant milk and mix in to a smooth puré using an immersion blender. Salt and pepper to taste. 

Kale pesto: Mix all the ingredients, except for the walnuts, until a smooth pesto. Add the walnuts and pulse until desired consistency. Salt and pepper to taste. 

Pickled pumpkin: Bring water, apple cider vinegar and salt to a boil. Remove from heat, add the pumpkin and put on a lid. Let sit for 30 minutes. Remove the liquid. 

Spread out the puree on 4 plates. Top with black rice and cauliflower. Add some kale pesto and sprinkle the pumpkin pieces. Garnish with yellow beet and walnuts. 

* 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

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!