Höstsallad med pumpa, linser och Bärta enrisrökt höstärta

I betalt samarbete med Bärta

Ett life hack för att laga god och kul näringsrik mat snabbt är att laga lite från scratch - och sedan slänga på lite sådant som är ruskigt gott och redo att äta på några sekunder. Ungefär så många sekunder som det - i det här fallet - tar att skära upp.

Svenska företaget Bärta tillverkar U R G O D A produkter gjorda på fermenterade och groddade svenska baljväxter. Burgare, helbitar som funkar utmärkt att tillaga som en stek i ugnen, marinerade bitar perfekta för spett eller i en wok, röka produkter som kan skäras upp och läggas på mackan.

Nu har de precis lanserat två nya produkter - och för att fira detta har jag svängt ihop två olika rätter där de nya Bärta-produkterna spelar huvudrollen; Nedan en enkel höstsallad, och en matig surdegsmacka.

Här kan du läsa i vilka butiker Bärtas produkter finns. Min rekommendation? LÖP OCH KÖP!

Höstsallad med pumpa, linser och Bärta enrisrökt höstärta

4 portioner

Ingredienser

1 förpackning Bärta enrisrökt höstärta

1 matpumpa, ca 1,2 kg

2 dl belugalinser, okokta

125 gram grönkål

65 gram babyspenat eller annat bladgrönt

6 torkade aprikoser

Olja

Flingsalt

Syrad rödlök

1 rödlök

1 dl vatten

1/2 dl äppelcidervinäger

Tahinidressing

1/2 dl ljus tahini

1 dl vatten

1 ekocitron, zest + 1 msk saft

Flingsalt

Gör såhär

Värm ugnen till 225°C.

Dela pumpan, gröp ur kärnorna och skär bort skalet. Dela pumpan i mindre bitar. Lägg på en plåt och blanda med lite olja. Rosta i mitten av ugnen i 20 minuter, tills pumpan mjuknat.

Riv grönkålen i mindre bitar. Massera med 1 tsk olja. Lägg på ugnsplåten, bredvid pumpan, när 5 minuter återstår.

Skala och skär löken i tunna skivor. Koka upp vatten och vinäger. Ta bort från värmen och lägg i löken, sätt på ett lock och låt stå 15 minuter.

Koka upp belugalinserna i rikligt med vatten, låt sjuda i 5 minuter. Ta av från värmen, sätt på ett lock och låt stå i 15 minuter. Häll av.

Strimla aprikoserna tunt.

Mixa ihop ingredienserna till tahinidressingen. Smaka av med salt.

Skär Bärtan i mindre tärningar.

Blanda belugalinser, rostad pumpa och grönkål samt spenat. Sväng runt med1 1/3 av tahinidressingen och torkade aprikoser.

Fördela på fyra tallrikar, toppa med Bärta och syrad lök. Ringla över lite extra dressing.

//

Bärta is a Swedish brand and fermented plant based product made of legumes - similar to tempeh but made with Swedish legumes, sprouted, fermented and flavoured / prepared / smoked in creative and delicious ways.

Autumn salad with pumpkin, lentils and smoked pea tempeh

Serves 4

Ingredients

4 portions smoked pea tempeh, or any tempeh you like (important that it’s smoked if you want to use it like this - just sliced up without being “cooked”)

1 pumpkin, about 1,2 kg

1 dl Beluga lentils, or lentils of you choice

125 grams chopped kale

65 grams baby spinach

6 dried apricots

oil

flakey salt

Pickled onion

2 red onions

1 dl water

1/2 dl apple cider vinegar

Tahini dressing

1/2 dl light tahini

1 dl water

1 organic lemon, zest + 1 Tbsp juice

Flakey salt

How to

Pre heat the oven to 225°C.

Cut the pumpkin in half, remove the seeds and chop the rest in to small pieces. Put on a baking tray. Bake in the middle of the oven for 20 minutes, until the pumpkin is soft.

Massage the kale with oil and a pinch of salt. Put on the baking tray with the pumpkin the last 5 minutes.

Peel and finely slice the onion. Bring water and apple cider vinegar to a boil. Remove from heat. Add the onion. Put on a lid. Let sit for 15 minutes.

Boil the lentils according to instructions on the packaging.

Slice the apricots.

Mix together ingredients for the dressing. Salt to taste.

Slice the tempeh in smaller pieces.

Toss together lentils, pumpkin, kale and spinach with 1/3 of the dressing. Divide in to 4 bowls. Topp with tempeh and pickled onion. Drizzle the dressing.

Bärtaburgare med rostad sötpotatis, spenatpesto och picklat

I betalt samarbete med Bärta

En burgare som heter duga! Fylld av olika smaker och färger blir detta garanterat en hit, extra gott är det självklart att grilla den saftiga tempeh-burgaren över öppen eld. Jag serverar gärna mina burgare mellan surdegsbröd - en fralla är perfekt! Både peston och rödkålen går bra att förvara i kyl i minst 1 vecka - så passa på att göra lite extra eftersom de båda är gott till det mesta!

Bärtaburgare med rostad sötpotatis, spenatpesto och picklat

4 portioner

Ingredienser

4 Bärta Burgare Umami

65 gram bladgrönt

2 små sötpotatisar

4 surdegsfrallor, eller burgarbröd

Spenatpesto

65 gram färsk babyspenat

1 kruka färsk persilja

1 msk näringsjäst / b-jäst (valfritt - för en ostigare smak)

4-5 msk extra virgin olivolja

1 dl mandlar

Salt

Picklad rödkål

2 dl vatten

1 dl äppelcidervinäger

1/4 litet rödkålshuvud

Gör såhär

Spenatpesto: Värm ugnen till 175°C. Lägg mandlarna på en bakplåt, rosta i ugnen i 7-10 minuter, tills de börjar dofta nötigt. Låt svalna. Mixa ihop ingredienserna till en bitig pesto, smaka av med salt.

Värm ugnen till 200°C. Skrubba sötpotatisarna och skär i 1/2-cm skivor på längden. Pensla med olja och lägg på en bakplåt. Rosta i ugnen tills mjuka, ca 15 minuter.

Picklad rödkål: Hyvla eller skär rödkålen tunt. Koka upp vatten och äppelcidervinäger. Ta av från plattan, lägg i rödkålen och sätt på ett lock. Låt stå minst 15 minuter.

Grilla eller stek Bärta Burgare Umami tills gyllene på båda sidor.

Skär upp surdegsfrallorna eller burgarbröden. Bred ut pesto på nederdelen, toppa med bladgrönt, burgare, rödkål, sötpotatis och mer bladgrönt. Bred rejält pesto även på ovandelen och sätt på som lock.

ÄT!

//

A juicy vegan burger, with a delicious and unique tempeh patty made of Swedish organic sprouted and fermented yellow peas. Great texture, locally produced and filled with flavours! This IS your next burger!

Tempeh burger with baked sweet potato, spinach pesto and pickles

Serves 4

Ingredients

4 Bärta Umami Burgars

65 grams leafy greens

2 small sweet potatoes

4 sourdough bread rolls, or burger buns

Spinach pesto

65 grams baby spinach

1 handful of fresh parsley

1 Tbsp nutritional yeast

4-5 Tbsp extra virgin olive oil

1 dl almonds

flakey salt

Pickled red cabbage

2 dl water

1 dl apple cider vinegar

1/4 of a small red cabbage

How to

Spinach pesto: Pre heat the oven to 175°C. Put the almonds on a baking tray and roast in the oven for 7-10 minutes, until they start to make “pop sounds”. Let cool, mix with the rest of the ingredients until a crumbly pesto. Salt to taste.

Pre heat the oven to 200°C. Scrub the sweet potato and cut in 1/2 cm slices on the length. Brush with oil, put on a baking tray and bake in the oven for 15 minutes.

Pickled red cabbage: Bring water and vinegar to a boil. Shred och finely slice the red cabbage, remove boiling liquid from the heat, add the cabbage and put on a lid. Let sit for 15 minutes.

Grill your Bärta Umami Burgers over open fire until golden on both sides, or fry in a frying pan.

Slice the bread rolls open. Spread some pesto on the bottom part, top with leafy greens, Umami Burger, red cabbage, sweet potato, more leafy greens and finely spread some pesto on the top bread.

ENJOY!

Chocolate chip cookies med glass och chokladkross

En barnsligt god och kul dessert - och ett roligt sätt att servera glass! Baka sega och mumsiga chokladkakor (som även kan ätas bara som de är förstås) och servera dem i par, med din favoritglass emellan. Det är som uppgjort för succé!

Chocolate chip cookies med glass

8 kakor

Ingredienser

4 dl havremjöl

1 1/2 dl kokossocker

100 gram mörk choklad

1/2 tsk bakpulver

1/2 tsk äkta vaniljpulver

1 nypa salt

50 gram rapsolja

3/4 dl växtdryck

Fyllning

Glass - min favorit är Lily och Hannas rawfoodglass!

50 gram mörk choklad

Gör såhär

Värm ungen till 200°C.

Blanda alla torra ingredienser. Hacka chokladen och vänd ner. Tillsätt växtdryck och olja, rör om till en smet. Klicka ut så bollar på bakplåt.

Baka kakorna mitt i ugnen i 12 minuter. Låt svalna helt på bakgaller. Lägg in i frysen och låt bli riktigt kalla.

Hacka chokladen till fyllningen.

Ta ut och lägg en skopa glass på hälften av kakorna, lägg en ytterligare kaka ovanpå. Rulla kakorna i den hackade chokladen, så att glassen täcks av chokladkross. Servera direkt, eller lägg in i frysen igen fram till servering.

//

Chocolate chip cookes with ice-cream

8 cakes

Ingredients

4 dl oat flour

1 1/2 dl coconut sugar

100 gram dark chocolate

1/2 tsp baking powder

1/2 vanilla powder

1 pinch sea salt

50 grams rapeseed oil

3/4 plant mylk

Filling

Ice-cream - my favourite is the Swedish raw food ice-cream from Lili and Hannas!

50 gram dark chocolate

How to

Pre heat the oven to 200 °C.

Blend all the dry ingredients. Chop the chocolate and add to the dry blend. Add plant mylk and oil and stir together to a batter. Add small dollops of the batter to a baking tray.

Bake the cookies for 12 minuter. Let cool on a cooling rack. Put in the freezer to make them really cold.

Chop the 50 grams chocolate for the filling.

Take out the cookies from the freezer and put a big spoon of ice-cream on half of the cookies. Put another one on top. Roll the cookies in the chopped chocolate to cover the ice-cream in chocolate. Serve straight away, or put in the freezer until serving!

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.

//

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.

Banankaka med kanelcashewsås och rostade valnötter

Favoriten bananbröd serverad i nytt format toppad med en len sås gjord på cashewnötter med lätt smak av kanel, perfekt till sommarfikat!

Banankaka med kanelcashewsås och rostade valnötter

14 bitar

Banankaka

3 dl havremjöl

2 1/2 dl bovete

1 tsk malen kanel

1 tsk malen kardemumma

1 tsk malen ingefära

1 tsk bakpulver

1 tsk bikarbonat

1 tsk salt

1 1/2 dl havredryck, eller annan valfri växtdryck

3 msk chiafrön

3 små bananer

1/2 dl kallpressad olivolja

Kanelcashewsås

1 dl cashewnötter, blötlagda över natten eller minst 4 timmar

4 färska dadlar

1 krm malen kanel

3/4 dl vatten

1 nypa salt

Topping

50 gram valnötter

Torkat blomströssel, valfritt

Gör såhär

Kanelcashewsås: Blötlägg cashewnötterna i vatten över natten (för en snabbare version blötlägg i kokhett vatten i 30 minuter), skölj av och mixa sedan tills helt slätt tillsammans med resten av ingredienserna.

Värm ugnen till 175°C.

Banankaka: Blanda alla torra ingredienser utom chiafrön i en bunke. Skala och mosa bananerna med en gaffel. Värm upp havredrycken och blanda med chiafröna, låt svälla i 5 minuter. Blanda ner i den torra blandningen tillsammans med bananerna och oljan, vänd runt så att allt blandas samman.

Täck botten i en kvadratisk bakform med bakplåtspapper, olja kanterna med rapsolja. Häll i smeten. Grädda mitt i ugnen i 45-50 minuter, tills banankakan blivit vackert gyllene. Ta ut och låt svalna i 5 minuter, vänd sedan upp kakan på ett bakgaller och låt svalna helt. Skär upp i fyrkanter. 

Rosta valnötterna i en torr, medelhet stekpanna tills de börjar dofta nötigt och blir vackert gyllene. Låt svalna.

Servera bananbrödet toppat med en klick kanelcashewsås, rostade valnötter och lite blomströssel.

//

Banana cake with cinnamon cashew sauce and toasted walnuts

14 pieces

Banana cake

3 dl oat flour

2 1/2 dl buckwheat flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp flakey salt

1 1/2 oat mylk, or any other plant mylk

3 Tbsp chia seeds

3 small bananas

1/2 dl cold pressed olive oil

Cinnamon cashew sauce

1 dl cashew nuts, soaked over night or at least 4 hours

4 fresh dates

1/4 tsp ground cinnamon

3/4 dl water

1 pinch of flakey salt

Topping

50 g walnuts

Dried flower sprinkle, optional

How to

Soak the cashew nuts over night, or for at least 4 hours (for a quicker version soak in boiling hot water for 30 minutes). Rinse with water and then mix until completely smooth with the rest of the ingredients in a blender.

Pre heat the oven to 175°C.

Banana cake: Mix all the dry ingredients, except for the chia seeds, in a mixing bowl. Peel the bananas using a fork. Pre heat the oat mylk and blend with the chia seeds, let sit for 5 minutes. Add to the dry mixture along with the bananas and oil, fold everything together using a wooden spoon.

Cover the bottom in a baking tin. Grease the sides of the tin with oil. Put the batter in the pin. Bake in the middle of the oven for 45-50 minutes, until the cake is golden brown. Take out the cake the oven and let cool for 5 minutes, then turn upside down to remove from the baking tin to cool completely . Cut in to squares or any other pieces.

Toast the walnuts in a dry frying pan on medium heat until lightly golden. Let cool.

Serve the banana cake topped with the cinnamon cashew sauce and walnuts. Sprinkle with dried flower sprinkle.

Chokladrutor med salt jordnötskaramell

Kombinationen krämig jordnöt och choklad går alltid hem — och inte minst här tillsammans med söt kokos!

Chokladrutor med salt jordnötskaramell

Ger ca 16 bitar

Chokladbotten

1 dl solroskärnor, rostade

2 dl havregryn

1 dl kakao

1 nypa flingsalt

16 färska dadlar, urkärnade

1/2 dl kokosolja

Jordnötskaramell

10 färska dadlar, urkärnade

1 dl jordnötssmör

3 msk kokosgrädde

1 nypa flingsalt

Chokladtopping

100 gram mörk choklad

1 msk kokosgrädde

Flingsalt

Gör såhär

Rosta solroskärnorna i en torr, medelhet stekpanna tills de börjar dofta nötigt. Mixa tillsammans med resten av ingredienserna till botten till en slät deg i matberedare. Tryck ut i en bakform.

Mixa dadlar, jordnötssmör, kokosgrädde och flingsalt till en krämig karamell. Bred ut jordnötskaramellen över chokladbottnen.

Bryt chokladen och smält över vattenbad. Blanda med kokosgrädden. Låt svalna. Häll ut över jordnötskaramellen och strö över flingsalt. Ställ in i frysen i minst 30 minuter, tills chokladen stelnat. Skär upp i ca 16 bitar, och servera gärna välkyld!

//

Chocolate squares with salty peanut caramel

Makes 16 squares

Chocolate base

1 dl sunflower seeds, toasted

2 dl rolled oats

1 dl cacao

1 pinch flakey salt

16 fresh dates, pitted

1/2 dl coconut oil

Salty peanut caramel

10 fresh dates, pitted

1 dl crunchy peanut butter

3 Tbsp coconut cream

flakey salt

Chocolate top layer

100 grams dark chocolate

1 Tbsp coconut cream

pinch of flakey salt

How to

Toast the sunflower seeds in a dry frying pan on medium heat until lightly golden. Mix with the rest of the ingredients until a dough in a food processor. Press out the dough in a baking tin.

Mix the ingredients for the peanut caramel until smooth in a food processor. Spread out over the chocolate base.

Melt the chocolate over a water bath. Blend with coconut cream and a pinch of salt until a smooth chocolate mixture. Let cool for 15 minutes then pour over the peanut caramel and sprinkle with flakey salt. Put in the freezer and let sit for at least 30 minutes.

Cut up in about 16 pieces and serve chilled!

Lentil ragu with bean pasta and baked tomatoes

Scrolla ner för recept på svenska

This is my type of comfort food. Food that takes a bit longer to cook, but is very easy to make and doesn’t really require much work from you — it just simmers along all by it self!

I use lentils which doesn’t get too soft when cooking — as it gives the whole dish a nice texture — such as Swedish “Gotlandslins”, Puy lentils or Beluga lentils. I cook the lentils by themselves, in a separate saucepan, just to make sure I keep that texture. Bring them to a boil, let simmer for about 3 minutes them add a lid and remove from the heat. After 15 minutes you’ll have the perfectly cooked lentils; firm still soft!

Lentil ragu with bean pasta and baked tomatoes

Serves 4-6

Ingredients

1 yellow onion

2 garlic cloves

4 carrots

4 celery stalks

2 red bell peppers

8 dl vegetable stock

2 Tbsp red wine vinegar

2 dl lentils, dried

1 handful fresh herbs, finely chopped

Salt and freshly ground black pepper

1/2 Tbsp rapeseed oil

For serving

4-6 portions cooked bean pasta or any other type of pasta

500 gram cherry tomatoes

Fresh herbs

How to

Peel and finely chop the onion and garlic. Fry in a bit of oil, in a big saucepan until soft. Scrub the carrots, rinse the celery, cut the bell pepper in half and remove the seeds. Cut all the vegetables in small, same size pieces. Add to the saucepan. Fry for a minute. Add crushed tomatoes, water, vegetable stock and red wine vinegar. Bring to a boil and let simmer on low heat for about 45 minutes, until you get quite a thick sauce. Add more water if it feels to dry or thick.

Meanwhile cook the lentils in water and a pinch of salt in a saucepan. Bring to a boil and let simmer for 3 minutes. Remove from heat, add a lid and let sit for 15 minutes, until lentils are soft yet firm. Rinse, then add to the ragu sauce, add herbs and salt and pepper to taste.

Pre heat the oven to 175°C. Rinse the tomatoes. Put in an oven dish, drizzle with olive oil and sprinkle with salt. Bake until the tomatoes starts to soften, about 25 minutes.

Serve the ragu on a bed of freshly cooked pasta, topped with the baked tomatoes and fresh herbs.

//

Detta är min typ av “comfort food”. Mat som får puttra lite längre, men egentligen är väldigt enkel och som på något sätt ger en känsla av trygghet. Jag vill ha fasta linser som håller sin form när de kokas i min ragú, det ger gott tuggmotstånd! Min favorit är svenska korallfärgade Gotlandslinser, som odlas på just Gotland! För att kunna bestämma helt hur jag vill ha konsistensen på mina linser kokar jag dem för sig själv under tiden ragun puttrar. Det bästa knepet för att koka linser med gott tugg är att koka upp dem, låta dem koka i 3-4 minuter och sedan sätta på ett lock och dra av dem från värmen. Efter ca 15 minuter har de mjuknat, men är fortfarande fasta och urgoda i allt från sallader till grytor och som topping på soppor!

Linsragu med bönpasta och bakade tomater

4-6 portioner

Ingredienser

1 gul lök

2 vilöksklyftor

4 morötter

4 stjälkar blekselleri

2 röda paprikor

2 förpackningar á 400 gram krossade tomater

8 dl vatten

1 lantbuljongtärning

2 msk rödvinsvinäger

3 dl torkade fasta linser (exempelvis Svenska Gotlandslinser, Puylinser eller Belugalinser)

1 näve färska örter

Salt och nymalen svartpeppar

1/2 msk olja till stekning

Till servering

4-6 portioner kokt pasta, exempelvis bönpasta

500 gram cocktailtomater

Färska örter, exempelvis basilika och persilja

Gör såhär

Skala och finhacka lök och vitlök. Fräs i lite olja i en gryta eller kastrull tills de mjuknar. Skrubba morötterna, skölj sellerin, dela och plocka bort kärnorna från paprikan. Skär allt i små, jämnstora, bitar. Tillsätt till grytan. Fräs 1 en minut. Slå över krossade tomater, vatten, buljong och rödvinsvinäger. Låt koka upp och sedan puttra i minst 45 minuter, men gärna upp emot 1 h, tills du fått ett ganska så fast ihopkok.

Koka under tiden linserna i en annan kastrull. Koka upp med rikligt med vatten och en nypa salt. Låt koka i 3 minuter. Sätt på ett lock och dra av från värmen. Låt stå i ca 15 minuter, tills linserna är mjuka med fortfarande har ett gott tugg. Tycker du att linserna är lite för hårda kan du koka upp dem snabbt igen. Häll av vätskan. Tillsätt linserna till grytan. Vänd ner färska örter, smaka av med salt och peppar.

Värm ugnen till 175°C. Skölj av tomaten. Lägg i ugns ugnsform och ringla över lite olja. Baka i mitten av ugnen tills tomaten börjat mjukna och har spruckit, i ungefär 25 minuter.

Servera ragun på en bädd av kokt pasta av valfri sort (hel dinkel, nakenhavre eller vildris är också gott till), tillsammans med bakade tomater och toppad med rikligt med färska örter.

Plant roast with nuts, porcini mushrooms and quinoa

Plant roast with nuts, porcini mushrooms and quinoa

Topped with kale chips and apple lingonberry compote

Serves 6-8 at a buffet

Ingredients

350 grams parsnip

300 grams celeriac

2 dl white quinoa (I use Swedish quinoa! Available online and in well-stocked eco shops)

40 grams dried porcini mushrooms or chanterelles (Same as 400 grams of fresh mushrooms. You can also use other mushrooms such as chestnut mushrooms or oyster mushrooms)

10 cm leeks

3 garlic cloves

3 sprigs of fresh rosemary, finely chopped

15 fresh sage leaves, finely chopped

150 grams of kale

1 1/2 dl almond flour

2 dl walnuts

3 Tbsp chia seeds

1 tsp flakey salt

1 pinch freshly ground black pepper

Kale Chips

100 grams of kale

1 teaspoon rapeseed oil

1 pinch of flake salt

Apple and lingonberry compote

3 red winter apples, for example Ingrid Marie

1 dl lingon, frozen works fine

For serving

Roasted almonds *

How to

Scrub the parsnips carefully. Cut the peel off the celeriac. Cut the veggies into large pieces, cook until soft in lightly salted water, for about 15 minutes. Pour off the water and let cool down. Mash until chunky

Cook the quinoa according to the instructions on the packaging. Soak the dried mushroom in hot boiled water for at least 10 minutes. Pour off the water and chop the mushroom. If you use fresh mushrooms, you just skip the soaking step and chop the mushrooms right away instead. Cut the leeks in half, finely chop and rinse carefully. Peel and finely chop the garlic. Fry the leeks and garlic in a drizzle of oil until they soften. Add mushrooms, rosemary, sage, salt and pepper and fry for a few more minutes.

Rinse and chop the kale. Chop the walnuts. Preheat oven to 200 ° C. Mix the root veggie mash, quinoa, mushroom, kale, almond flour, walnuts and chia seeds together using a wooden spoon until you get a smooth batter. Cover a bread tin with baking sheet and add the batter to the bread tin.

Bake the roast in the middle of the oven for 40 minutes, then pick up the loaf from the tin, place on a baking sheet, and bake for another 20 minutes. Let stand for 10 minutes before serving.

Kale chips: Lower the oven temperature to 125 ° C. Tear the kale into smaller pieces, remove the tough part of the stalk. Massage the leaves with oil and a pinch of salt until it gets soft and silky. Spread out on a baking sheet. Bake in the middle of the oven for 7-10 minutes, until you get crispy chips.

Apple and lingonberry compote: Dice the apples. Bring apple, lingonberry and a splash of water to a boil and let simmer until you get a smooth compote. Serve the Plant-roast topped with kale chips, apple and lingonberry compote and toasted almonds.

//

Nöt- och svamplimpa med quinoa och rotsaker

Toppad med Grönkålschips och äpple- och lingonkompott

6-8 portioner på en buffé

I Storbritannien där stek är vanligt på julbordet är det numer även populärt att göra “stekar” på grönt, fyllda av smaker och olika texturer är de en ny favorit hos mig - och ett självklart inslag på den stundande högtidens bjudningar!

Ingredienser

350 gram palsternacka

300 gram Rotselleri

2 dl vit quinoa (Välj gärna svensk! Går att få ta i på nätet och i välsorterade ekobutiker)

40 gram torkad karljohansvamp eller kantareller (motsvarar ca 400 gram färsk svamp. Det går även bra att använda exempelvis kastanjechampinjon eller ostronskivling som du hittar färsk i butik)

10 cm purjolök 

3 vitlöksklyftor, finhackade

3 kvistar färsk rosmarin, finhackade blad

15 färska salviablad, finhackade

150 gram grönkål

1 1/2 dl mandelmjöl

2 dl valnötter

3 msk linfrön

1 tsk flingsalt

1 krm nymalen svartpeppar

Grönkålschips

100 gram grönkål

1 tsk rapsolja

1 nypa flingsalt

Äpple- och lingonkompott

3 röda vinteräpplen, exempelvis Ingrid Marie

1 dl lingon, frysta

Till servering

Rostade mandlar *

Gör såhär

Skrubba palsternackorna noga. Skär bort skalet från rotsellerin. Skär rotsakerna i stora bitar, koka tills mjuka i lättsaltat vatten, i ca 15 minuter. Häll av och låt ånga av. Mosa till ett bitigt mos.

Koka quinoan enligt anvisning på förpackningen.

Lägg den torkade svampen i blöt i hett vatten i minst 10 minuter. Häll av och strimla svampen. Använder du färsk svamp hoppar du bara över blötläggningssteget, och strimlar istället svampen. Dela purjolöken på mitten, strimla fint och skölj noga. Skala och finhacka vitlöken. Fräs purjolök och vitlök i lite olja tills de mjuknar. Tillsätt svamp, rosmarin, salvia, salt och peppar och fräs i ytterligare ett par minuter.

Skölj och finhacka grönkålen. Finhacka valnötterna.

Värm ugnen too 200°C. Blanda rotsaksmoset, quinoa, svampfräs, grönkål, mandelmjöl, valnötter och linfrö tills du får en jämn smet. Täck en avlång brödform med bakplåtspapper och tryck ut smeten i formen.

Baka limpan mitt i ugnen i 40 minuter, ta sedan upp limpan i formen, lägg på en bakplåt, och baka i ytterligare 20 minuter. Låt stå i 10 minuter innan den serveras.

Grönkålschips: Sänk ugnstemperaturen till 125°C. Riv grönkålen i mindre bitar, ta bort den grövsta biten av stjälken. Masserad bladen med olja och en nypa salt så att allt täcks. Sprid ut på en bakplåt. Rosta i mitten av ugnen i 7-10 minuter, tills du fått krispiga chips.

Äpple- och lingonkompott: Tärna äpplena. Koka ihop äpple, lingon och en skvätt vatten tills du får en len kompott.

Servera Rotsaks- och svamplimpan toppad med grönkålschips, äppel- och lingonkompott och rostade mandlar.

* vill du rosta egna mandlar gör du det enkelt genom att lägga dem på en plåt och rosta i ugnen på 150° i ca 10 minuter, alternativt i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Recipe was first published in The Gothenburg-Post/Två dagar, winter 2019

Creamy pumpkin pasta with chanterelles, dino kale and tarragon

I might not have been a pasta queen in the past but then one day I was really craving a bowl of creamy, flavourful and hearty pasta. Then this happened!

- skrolla ner för recept på svenska -

Creamy pumpkin pasta with chanterelles, black kale and tarragon

Serves 4

Ingredients

4 portions pasta of your choice

200 grams fresh chanterelles

200 grams dino kale

1 shallot

1 tsp cold pressed rapeseed oil

salt and freshly ground black pepper

Creamy pumpking sauce

1 medium pumpkin

1 garlic clove

1 1/2 oat mylk

1 Tbsp nutritional yeast

1 Tbsp apple cider vinegar

rapeseed oil for brushing

flakey salt and black pepper

Sunflower seed parmesan

1 dl sunflower seeds

1 Tbsp nutritional yeast

1/2 tsp flakey salt

1 tsp cold pressed rapeseed oil

20 fresh tarragon leaves

For serving

fresh tarragon

black pepper

truffle oil (optional)

How to

Pre heat the oven to 175°C. Cut the pumpkin in half, deseed it and brush the inside with oil. Bake in the oven for about 25 minutes, until pumpkin is soft. Let cool and then scoop out the flesh. Mix with rest of the ingredients for the pumpkin sauce until smooth. Salt and pepper to taste.

Peel och finely chop the garlic and onion. Parboil the mushrooms. Add a bit of oil plus the onion and garlic, fry until onion and garlic are soft. Rinse and finely chop the dino kale, add to the mushrooms stir fry and let fry with for a couple of minutes. Salt and pepper to taste.

Sunflower seed parmesan: Toast the seeds in a dry, medium hot frying pan until they turn golden. Mix all the ingredients until crumbly in a food processor.

Cook the pasta according to instructions on packaging. Keep 1 dl of the cooking water.

Toss together the pasta, pumpkin sauce and pasta water until desired creaminess. Add the mushrooms stir fry.

Serve the pasta sprinkled with sunflower parmesan and some drizzled truffle oil.

//

Krämig pumpapasta med trattkantareller och grönkål

4 portioner

Jag ska i ärlighetens namn skriva att jag är en riktig pasta-rookie. Men så smög sig suget över mig, och så kom jag att tänka på den där krämiga pumpasåsen som jag nu ganska länge funderat över ett användningsområde till. Och så var denna pastan född; enkelt och säsongslyxigt!

Ingredienser

4 portioner valfri pasta (kelpnudlar eller svarvade grönsaker funkar också)

200 gram färska trattkantareller

200 gram svartkål

1 schalottenlök

1 tsk kallpressad rapsolja

Salt och nymalen svartpeppar

Kärmig pumpasås

1 medelstor matpumpa, exempelvis Hokkaido eller Butternut

1 liten vitlöksklyfta

1 1/2 dl fet havredryck eller annan växtdryck

1 msk näringsjäst

1 msk äppelcidervinäger

Rapsolja till pensling

Flingsalt och nymalen svartpeppar

Solrosparmesan

1 dl solroskärnor, rostade

1 msk näringsjäst

1/2 tsk flingsalt

1 tsk kallpresssad rapsolja

20 färska dragonblad

Till servering

Färsk dragon

Nymalen svartpeppar

Tryffelolja (valfritt)

Gör såhär

Värm ugnen till 175°. Dela pumpan på mitten, gröp ur fröna och pensla snittytan med olja. Rosta i mitten av ugnen i ca 25 minuter, tills pumpan mjuknat. Låt svalna något och gröp sedan ut innehållet. Mixa samma med resten av ingredienserna till pumpasåsen. Tillsätt eventuellt lite mer vätska om den känns för tjock.

Skala och finhacka löken. Fräs i lite olja tills den mjuknar. Lägg åt sidan. Förväll och stek svampen. Skölj och strimla svartkålen fint, blanda ner med svampen och lägg tillbaka löken. Ringla över lite olja och fräs ett par minuter. Salta och peppra lätt.

Solrosparmesan: Mixa alla ingredienser till ett fint smul. 

Koka pastan enligt anvisning på förpackningen. Häll av när den har gott tugg motstånd och är al dente, men behåll lite (ca 1 dl) av pastavattnet. Blanda pastan med pumpasåsen, tillsätt det sparade pastavattnet tills du får en önskad krämighet. Blanda ner svartkål och trattkantareller i pastan. Servera toppad med solrosparmesan, färsk dragon och eventuellt ringlad tryffelolja.

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

Tahini oat cookies with carrot

These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!

Tahini oat cookies with carrot

Makes 12

Ingredients

4 dl rolled oats

1/2 tsp baking powder

1 Tbsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp pure vanilla powder

14 fresh dates, pitted 

1 dl light tahini

2 Tbsp oat mylk or water

1 medium carrot

1 pinch flakey salt

How to

Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.

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

Banana bread with coconut yoghurt, almond sauce and apple cinnamon compote

When I was in the making of my second book The new green protein I probably baked this banana bread at least 20 times. Over and over again, to make sure it got exactly the way I wanted. The perfect combination of sweet and savoury, moist yet not-as-moist-as-a-pancake and the perfect ratio of spices.

After all those baking sessions this one became a favourite and I more often then not have a loaf, sliced so I can take out 1 or 10 pieces, in my freezer for all kinds of occasions: weekend breakfasts, brunch, when having soup and I want something semi-sweet on the side, when I realise I don’t have any dessert to serve for tonights dinner party AND SO ON.

I use green banans for this recipe, just when they are soft enough to mash (if using too unripe ones they are hard as rocks), both because green bananas contain more fiber (instead of sugar) but most because I don’t like the super sweet banana flavour yellow bananas have. When using green this bread becomes both savoury AND sweet, and I serve then both as a dessert as pictured below - but also topped with hummus / leafy greens / avocado / cress / whatever! Both DELISH if you ask me!

So, done with the writing - time to bake some banana bread!

Banana bread with coconut yoghurt, almond sauce and apple cinnamon compote

Makes 1 loaf

Ingredients

3 dl / 1.25 cups oat flour

2 1/2 dl / 1.5 cups almond flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 tsp baking powder

1 tsp baking soda

1 tsp salt

3 small green bananas

1 1/2 dl / 0.6 cups almond mylk

3 Tbsp chia seeds

1/2 dl / 0.2 cups cold pressed olive oil + extra for oiling the baking tin

Almond sauce

1/2 dl / 0.2 cups unsweetened almond butter

2 Tbsp water

a pinch of flakey salt

Cinnamon apple compote

2 red apples, cut in to pieces, peel still on

a splash of water

1 tsp ground cinnamon

a pinch of flakey salt

For serving

Coconut yoghurt

Ground cinnamon for dusting

How to

Pre heat the oven to 175°C.

Mix all the dry ingredients, except for the chia seeds, in a bowl.

Peel and mash the bananas until chunky.

Heat up the almond mylk, stirr together with the chia seeds, let sit for 5 minutes until you get your “chia egg”. Add to the dry ingredients, together with the banana mash and oil.

Oil a baking tin, put baking paper in the bottom. Pour in the batter. Bake in the middle of the oven for 55-60 minutes, until the banana bread turns golden. Take out, let cool for 5 minutes. Take out the loaf from the tin and put it on a cooling rack. Let cool completely. Slice it.

Mix the ingredients for the almond sauce until smooth. Salt to taste.

Fry the apple pieces in a splash of water together with the cinnamon until soft and sweet.

Serve a piece of banana bread with a dollop of coconut yoghurt, a big spoonful of cinnamon apple compote, drizzle with almond sauce and dust with cinnamon for a fancy look!

Hope you like it!

Baked sweet potato with quinoa chickpea salad and kale dressing

Bake a bunch of sweet potatoes, prepare a bunch of different add-ins (or only one - you choose) and let everyone fill their own! Easy peasy lemon squeeze!

Baked sweet potato with quinoa chickpea salad and kale sauce

4 portioner

Ingredients

4 sweet potatoes

2 tsp rapeseed oil

Quinoa and chickpea salad

1 dl white quinoa, uncooked

1 package (about 230 grams drained weight) pre cooked chickpeas

2 handfuls of mixed leafy greens

1 handful of fresh herbs

100 grams red cabbage, finely sliced

flakey salt and freshly ground black pepper

Kale dressing

100 grams frozen kale, thawed

1 dl / 0.8 cups almonds, soaked for 1 hour

1/2 garlic clove

1/2 dl / 0.2 cups water

1 Tbsp apple cider vinegar

flakey salt and freshly ground black pepper

For serving

Almond yoghurt, or your favourite plant based yoghurt

fresh oregano

Za’atar (a middle eastern spice mix made of sesame seeds, sumac and dried herbs)

How to

Pre heat the oven to 175°C / 350°F.

Scrub the potatoes. Brush with oil and put on a baking tray. Cut a cross on top of all the potatoes. Bake in the middle of the oven for about 45-60 minutes, until the potatoes are really soft. Remove from oven.

Cook the quinoa according to instructions on the packaging. Let cool. Rinse and drain the chickpeas. Toss the ingredients for the salad together. Salt and pepper to taste.

Mix all the ingredients for the dressing. Salt and pepper to taste.

Squeeze the potatoes so they open in the middle. Serve the sweet potatoes stuffed with salad, drizzled with kale dressing, almond yoghurt and Za’atar. Garnish with fresh oregano!

Sweet buckwheat granola with parsnip

I always have a batch of granola at home, I think it’s the perfect topping on yoghurt, smoothies and porridge - but also just as a snack! My granolas look different pretty much every time I make them as I tend to use what I find in my pantry at the specific time - both when it comes to flavouring, sweetening (if any) and the main ingredients in general!

This time I experimented and used parsnip as my sweetening (together with a couple of dates) - gives a really delicious flavour - try it for yourself!

Sweet buckwheat granola with parsnip

Yields about 1 liter

Ingredients

2 dl / 0.8 cups buckwheat groats (soaked over night or for at least 8 hours)

2 dl / 0.8 cups water

2 Tbsp cold pressed rapeseed oil

2-4 fresh dates (depending on how sweet you want it), pitted

1 tsp ground turmeric

1/2 tsp ground cardamom

2 dl / 0.8 cups steel cut oats *

4 dl / 1.6 cups mixed nuts/seeds of your choice

3 Tbsp chia seeds

2 parsnips

Add ins

2 dl / 0.8 cups mixed dried fruits/berries

1 dl / 0.4 cups coconut flakes

How to

Rinse the buckwheat thoroughly

Mix water, oil, dates and spices until smooth using a blender or an immersion blender. Chop the nuts is using any. Scrub the parsnips and finely grate them.

Pre heat the oven to 150°C fan / 300°F fan (if you don’t have a fan oven you can roast one tray at a time).

Mix all the ingredients in a big bowl using your hands, making sure it all gets covered in the date paste. Spread out on 2 baking trays. Roast in the oven until dry and crisp. Stir every now and then. Let cool and then add the dried fruits/berries + coconut.

Store in a glass jar with a lid. Stays well for weeks!

*In Swedish steel cut oats are “krossad havre”. If you cannot find steel cut oats/krossad havre you can use rolled oats/havregryn instead.

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

Cinnamon cookies with salty chocolate peanut butter

These little semi raw cookies are easy to make, pretty to look at and AWESOME to eat!!

I got the idea for these ones after yet another of my bliss balls-moments where I topped a cinnamon ball with a spoon of chocolate peanut butter. It was SO GOOD!

Here I’m using both almond butter (in the cookie) and the peanut butter (for the topping), but you could use either almond butter or peanut butter for both!

So, here’s my latest contribution to the world on yummy plant based treats, hope you like it!

Cinnamon cookies with salty chocolate peanut butter

Makes 16

Cinnamon cookies

10 fresh dates, pitted

1 Tbsp almond butter (or peanut butter)

3 dl / 1.2 cups rolled oats

1 Tbsp ground cinnamon

2-3 Tbsp water

1 pinch of flakey salt

Salty chocolate peanut butter *

1 1/2 dl / 0.6 cup unsweetened peanut butter crunchy (or almond butter)

1-2 Tbsp cacao powder, preferably raw

1/2 dl / 0.2 cups natural peanuts

1 Tbsp water (depending on how runny your PB is)

1 pinch of flakey salt

For garnishing

flakey salt

dried edible flowers (optional)

How to

Mix all the ingredients for the cinnamon cookies until you get a smooth dough, using a food processor. Add a bit more water in necessary. Form in to about 16 cookies, press down a small spoon in the middle of every cookie. Put the cookies on a plate.

Mix peanut butter, water, cacao and water until well combined. You might want to add a splash of water if the PB feels too thick. Add the whole peanuts and pulse until desired crunchiness.

Fill/top the cookies with the chocolate peanut butter using a small spoon. Sprinkle with flakey salt and dried flowers.

Put in the fridge, preferably for about an hour before serving.

Dig in and ENJOY!

* Make your own OR, you could also use the “Peanut butter chunky choco from” Urtekram. Super yummy and ready to go!

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Salad is my religion. It’s what I eat pretty much all the time (and they basically never look the same!!), what best describes my food philosophy; a plate or bowl PACKED with yummy stuff in different colors, flavours and with all the textures you want in a meal. And of course it’s also filled with nutrition - because that’s how I love to cook!

Happy cooking!

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Serves 4

Ingredients

1 Muscat pumpkin

500 g carrots

250 g kale and purple kale, a mix of them both or your choice

2 dl / 0.8 cups wild rice

3 apples

1 fennel

1/2 dl organic raisins or chopped organic apricots

100 g mixed leafy greens

edible flowers, optional - but very pretty!

cold pressed olive oil

salt and freshly ground black pepper

Carrot top pesto

Carrot tops (if you cant get hold of carrots with carrot tops you can use 2-3 handfuls of parsley or baby spinach) + the fennel fronds

1 dl / 0.4 cups parsley or cilantro

1 garlic clove, grated

1 Tbsp apple cider vinegar

1/2 dl pepitas

1 dl cold pressed olive oil

salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging.

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

Peel, remove the seeds and cut the pumpkin in slices. Scrub the carrots. Put on a baking tray, toss around with a drizzle of oil. 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. Sprinkle with salt and pepper.

Lower the heat to 150 degres Celsius / 300 degres Fahrenheit. 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. Spread out on a baking tray and roast in oven for 7-10 minutes, until the kale is crispy.

Carrot top pesto: Mix all the ingredients, except for the pepitas, until a smooth pesto. Add the pepitas and mix until a crunchy consistency. Salt and pepper to taste.

Shave the fennel (make sure to use the WHOLE fennel - the stalks as well!) thinly using a mandoline, or a sharp knife. Slice the apples on the with. Toss around with a Tbsp of the pesto.

Layer the leafy greens, wild rice, baked vegetables, fennel, apples and raisins on a big plate. Top with dollops of pesto.

ENJOY!

Photo by Magnus Carlsson

Swedish Chokladbollar By Thess

To make sure we’re all in the game: “Chokladbollar” is the Swedish word for this brilliant and VERY traditional no bake little treat. Directly translated it means chocolate balls, and that it just what they are!

For years I’ve been making several types of raw food bliss balls (no grains, only nuts/seeds etc), then I remembered that I’ve eaten the most delicious chokladbollar every other day when growing up. Chokladbollar might be the one thing ALL Swedish kids learn to bake as soon as they kan stand on a stool (so they reach the countertop).

Anyway, I went back to the roots, made a batch of classic ones - but with a #plantbasedbythess twist. And to be honest they are great. No fuss.

Swedish Chokladbollar

By Thess

Ingredients

Makes about 20-24 balls

🌿3 dl / 1.2 US cups rolled oats

🌿12 fresh dates, pitted

🌿1/2 dl light tahini or almond butter

🌿1 dl / 0.4 US cups raw cacao powder

🌿1 Tbsp brewed coffee

🌿1/2 tsp ground cinnamon or vanilla powder, optional

🌿A good pinch of flakey salt

🌿Shredded coconut for rolling 

How to

Mix all of the ingredients until smooth (you want it to be sticky but rollable) in a food processor. Add a bit water or oat mylk (any plant mylk really) if it feels too dry, or a bit more rolled oats if it feels to wet.

Form in to balls. As big or small as you want. Basic knowledge - if you make smaller ones you can eat many and you get more (!) coconut coating.

Put shredded coconut in a bowl, add a few balls at a time and give the bowl a good shake so the balls get all covered. OR even smarter - use a bowl with a lid, then you can give it a proper shake!!

Let the chokladbollar sit in the fridge for about an hour before eating. Best when chilled! Eat within a couple of weeks (you will never be able to keep them for that long. Trust me on that one!).

Good to know!

The chokladbollar can be stored in the freezer if you want to keep them for longer, or make in advance in you have a fika coming up.

Soft raspberry ice cream with whipped coconut cream and hazelnuts

A quick dessert, or why not a weekend breakfast och brunch. That's one of many clever things about nourishing food, you can have them at anytime from breakfast to dessert! Avocado is the secret ingredient which makes this quick ice cream irresistibly soft and creamy. Try substitute raspberries for blueberries, blackberries or a mix of you favourite berries!

And oh, if you can't find hazelnuts without skin in your grocery you can scroll down to find my tips on how to remove skin from hazelnuts (as it has the tendency to give a bitter taste we want to remove it). Plus tips on how to best deseed a pomegranate - knowledge you cannot live without!

Now, who wants soft ice cream in 15 minutes?!

Soft raspberry ice cream with whipped coconut cream and hazelnuts

Serves 4

15 minutes

Ingredients

3 ripe avokados

500 g frozen raspberries

1 tsp pure vanilla powder

4 fresh dates, pitted (use more for a sweeter taste)

Topping

1 1/2 dl / 0.6 US cups coconut cream

1 dl / 0.4 US cups pomegranate seeds

1/2 dl / 0.4 US cups toasted hazelnuts, skin removed 

2 tbsp cacao nibs

Fresh lemon balm

How to

Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.

Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.

Divide in to 4 small (or 2 big if you're on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!

Toast and peel hazelnuts

Pre heat the oven to 175 degrees celsius. Put the hazelnuts on a baking tray and toast for about 10 minutes, until the skin starts to crackle. Let cool. Put in a clean kitchen towel and rub to remove the skin.

Deseed a pomegranate

Cut of the top crown and the bottom of the fruit. Now carefully cut the fruit from the top to the bottom, along the inner gentle ridges/fruit membrane which you are suposed to see once the top and bottom are removed. Normally you'll get about 6 cuts. Open the pomegranate, so that you get separate sections. Now you can easily deseed the pomegranate, using your fingers, preferably over a bowl. Remove any membranes that might come with the seeds.

This is a recipe that I created for Swedish vegan food magasin VEGO some time ago! Photo and recipe by me.

Almond and oat scones with coconut yoghurt and strawberry chia jam

If someone would ask me what my perfect weekend morning would look like I would probably mention these. It's something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen - and even apartment if you have a quite small place like myself. 

Anyway, before you scroll down and start tossing ingredients together I just want to write that except from serving the scones with coconut yoghurt and strawberry chia jam as I did here, they are also very delicious served with savoury toppings, such as avocado and sprouts! Well, that's all, let's bake! 

Almond and oat scones with coconut yoghurt and strawberry chia jam

8 scones 

Ingredients

200 grams oats

100 grams almond flour

2 tsp psyllium seed husk

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt 

0.5 dl / 0.2 cups cold pressed coconut oil

0.5 dl / 0.2 cups almond butter

3 dl / 1.3 cups unsweetened almond milk 

Strawberry chia jam

2 dl / 0.8 cups frozen strawberries 

0.5 dl / 0.2 cups water

2 tbsp chia seeds

For serving

Coconut yoghurt

fresh basil 

How to

Pre heat the oven to 235 degrees Celsius / 440 degrees Fahrenheit. Cook the strawberries in a small sauce pan with the water for a couple of minutes. Remove from heat. Mix until smooth using an immersion blender. Add the chia seeds to the strawberry sauce, stir and let sit for 30 minutes, stirring every now and then to avoid clumping. 

Mix 2/3 of the oats to a flour. Mix all the dry ingredients in a baking bowl. Mix the rest of the ingredients in to a smooth mixture, pour in to the mixing bowl. Fold everything together in to a sticky batter. Form in to 8 scones and put on a baking tray. Bake the scones in the middle of the oven for 15-20 minutes, until they get lightly golden and crispy. Let cool for a bit

Serve the freshly baked scones with coconut yoghurt, strawberry chia jam and fresh basil. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me. 

Saffron scones with coconut yoghurt and fresh fig compote

Saffron scones with coconut yoghurt and fresh fig compote 

Makes 10 scones

Scones

4 dl oat flour 

3 dl buckwheat flour

1 tsp baking powder

1 tsp bicarbonate of soda 

1 tbsp potato starch 

1 tsp himalayan salt

1/2 gram pure saffron, ground 

1/2 dl organic raisins (or dried organic apricots, cut in to small pieces)

75 g cold pressed olive oil

3 dl oat yoghurt 

Fig compote

8 fresh green figs 

1/2 organic orange, freshly squeezed juice + zest 

1 tbsp honey 

1 tsp chia seeds (optional, for a thicker consistency)

1 pinch pure vanilla powder 

To serve

coconut yoghurt 

fresh figs 

How to

Scones: Pre heat to oven to 225 degrees Celsius. Mix the dry ingredients in a large mixing bowl. Mix oil and oat yoghurt, add to the dry mixture and combine quickly with a wooden spoon, the mixture should be quite sticky. 

Form in to 10 small scones, dredge with a bit of oat flour and put on a baking sheet. Bake in the middle of the oven for about 10-12 minutes, until scones are slightly golden and crisp on the top.

Fig compote: Wash and quarter the figs. Zest and squeeze the orange, put all the ingredients in a small saucepan and cook on medium heat until a compote, stirring all the time to avoid burning. 

Serve scones freshly baked with coconut yoghurt and fig compote. 

Happy holidays and lots of love! 

Recipe from a spread for Swedish food magazine Allt om Mat winter 2016. Photo by Jonny Lindh.