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.

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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.

Våfflor med sötpotatis, grönkål och avokado

Scroll down for recipe in English

Frasiga havrevåfflor toppade med sötpotatis, grönkål och avokado. Få saker är så mycket barndom för mig som våfflor. Minns hur mormor burkade grädda meterhöga (i alla fall så jag minns det) högar av mumsiga våfflor, som vi toppade med mängder av vispad grädde och mormors jordgubbssylt. G O T T. Idag blir det våfflor med matig topping, dessutom med en extra protein boost eftersom de är gjorda på havremjöl och Plant protein booster från Puori. Ekologiskt, växtbaserat och perfekt i världens (kanske) godaste växtbaserade våffelrecept!

Våfflor med sötpotatis, grönkål och avokado

4 portioner

Ingredienser

3 dl havremjöl

4 skopor Puori plant protein booster (1/2 dl)

1 dl havregryn

1 1/2 tsk bakpulver

4 1/2 dl växtdryck

2 msk olivolja

1/2 tsk salt

Topping

1 stor sötpotatis

3 schalottenlökar

100 gram grönkål

1 avokado

Olivolja

Salt och svartpeppar

Till servering

Groddar

Växtbaserad yoghurt

Färsk mynta

En god olivolja (valfritt)

Gör såhär

Vispa ihop ingredienserna till smeten. Låt svälla 20 minuter.

Värm ugnen till 200°C.

Skrubba och tärna sötpotatisen. Skala och strimla löken. Skär bort den grövsta biten av grönkålsstammen, riv resten i mindre bitar. Blanda Sötpotatis och lök med lite olja, lägg på en bakplåt och baka i ugnen tills mjuka i ca 20 minuter. Massera grönkålen med olja och en nypa salt och lägg på plåten, baka i ytterligare 5 minuter.

Dela, kärna ur och gröp ut avokadon. Skär i tärningar. Blanda med de rostade grönsakerna. Salta och peppra lätt.

Grädda våfflorna i ett våffeljärn tills gyllene och frasiga.

Servera våfflorna nygräddade, toppade med grönsaker, yoghurt, groddar och färsk mynta. Ringla gärna över lite god, smakrik, extra virgin olivolja också!

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Savory oat waffles with sweet potato, kale and avocado. Few things reminds me so much of my childhood as waffles. My grandma made lots of waffles (yard-long piles, at least that is how I remember it) which we topped with whipped cream and grandmas strawberry jam. Y U M. Anyways, here I’m serving you some savoury waffles, with a protein boost as they’re made of oat flour and a few scoops Plant Protein Booster from Puori. Organic, plant-based and R E AL L Y delicious!

Waffles with sweet potato, kale and avocado 

Serves 4

Ingredients

3 dl chickpea flour

4 scoops Puori Plant protein booster (X dl)

1 dl rolled oats

1 1/2 tsp baking powder

4 dl plant milk

2 Tbsp olive oil

1/2 tsp salt

Topping

1 big sweet potato

3 shallots

100 grams kale

1 avocado

Olive oil

Salt and pepper

For serving

Sprouts

Fresh mint

Extra virgin olive oil (optional)

Plant-based yoghurt

How to

Whisk together all the ingredients for the waffle batter. Let sit for 20 minutes.

Pre heat the oven to 200°C.

Wash the sweet potato, cut in small pieces. Peel and slice the shallot. Toss with a bit of oil, put on a baking tray and bake in the oven until soft - for about 20 minutes. Remove the trough stalk from the kale, tear the rest in smaller pieces and massage with oil and a pinch of salt. Put on the baking tray and bake for another 5 minutes.

Dice the avocado and toss together with the baked veggies. Salt and pepper to taste.

Pour the batter onto your hot waffle iron. Cook until golden and crisp.

Serve the waffles right away - topped with the veggies, sprouts, yoghurt and fresh mint! Drizzle over some good cold pressed olive oil!

Plättar med sötpotatiskräm, grönkål och kanderade nötter

I betalt samarbete med Falksalt

Med bakpulver i smeten blir plättarna lite fluffigare - perfekt när de ska serveras som aptitretare eller “finger food”! Låt säsongen avgöra vad du toppar dina plättar med!

Plättar med sötpotatiskräm, grönkål och kanderade nötter

6-8 portioner på en buffé

Plättsmet

4 dl havremjöl

5 dl havredryck

1 msk bakpulver

olja att steka i

1/2 tsk salt Falksalt finkornigt Himalayasalt

Ingredienser

2 medelstora sötpotatisar

1 tsk färsk ingefära, riven

2 msk vatten

50 gram hackad grönkål

1 rött äpple

2 tsk kallpressad rapolja

Falksalt flingsalt från havet med jod

Kanderade nötter

1 stor näve blandade naturella nötter, exempelvis hasselnötter utan skal, mandlar och valnötter

2 lönnsirap eller honung

Falksalt flingsalt från havet med jod

Gör såhär

Vispa ihop ingredienserna till plättarna, ställ åt sidan i 15 minuter.

Värm ugnen till 200°C. Dela sötpotatisarna på mitten på längde, pensla snittytan med 1 tsk olja, lägg på en ugnsplåt med snittytan upp och baka i mitten av ugnen tills helt mjuka rakt igenom, ca 20-25 minuter. Låt svalna, gröp ut potatisen ur skalet och mixa tills slätt tillsammans med ingefära och vatten, smaka av med salt.

Massera grönkålen med 1 tsk olja och en nypa salt tills del mjuknar. Finhacka äpplet, eller skär i tunna stavar, och blanda med grönkålen.

Rosta nötterna i en torr stekpanna tills de blir lätt gyllene och det börjar dofta nötigt. Häll på lönnsirapen och låt koka in. Strö över en nypa salt och blanda ihop. Häll upp på ett bakplåtspapper och låt svalna. Hacka grovt.

Stek små plättar av plättsmeten. Toppa med sötpotatiskräm, grönkålssallad och kanderade nötter. Strö över en nypa flingsalt.

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With some baking powder in your pancakes they get a bit fluffier then the traditional thin pancakes - perfect when serves as an appetiser or finger food! Top with whats in season, and suits your occasion. During Christmas this is how I like to serve them!

Mini pancakes with sweet potato mash, kale and caramelised nuts

Serves 4 on a buffet

Mini pancake batter

4 dl oat flour

5 dl oat milk

1 Tbsp baking powder

oil for frying

1/2 tsp salt

Ingredients

2 medium size sweet potatoes 

1 tsp fresh ginger, grated

2 Tbsp water

50 grams chopped kale

1 red apple

2 tsp cold pressed rapeseed oil

Flakey salt

Caramelised nuts

1 big handful mixed nuts; hazelnuts, almonds and walnuts

2 Tbsp maple syrup or honey

Flakey salt

How to

Whisk together the ingredients for the mini pancake batter.

Pre heat the oven to 200°C. Cut the sweet potato in half of the length. Brush with oil. Bake in the oven until soft, about 25 minutes. Let cool, scoop out the potato from the peel and mix with ginger and water until smooth. Salt to taste.

Massage the kale with 1 tsp cold pressed rapeseed oil and a pinch of salt until soft and silky. 

Toast the nuts in a dry pan on medium heat until lightly golden, add the maple syrup and a pinch of salt. Stirr around. Remove from heat and put the caramelised nuts on a baking paper and let cool. Roughly chop.

Fry the mini pancakes. Then top with sweet potato mash, kale salad and caramelised nuts. Sprinkle with flakey salt. 

Rostad sallad med kryddpanerad tofu och bönkräm

Betalt samarbete med Eva Solo Green Tools

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.

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.

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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

Plant bourguignon with lentils, beets and kale

- Skrolla ner för recept på svenska -

Plant bourguignon with lentils, beets and kale

Served with potato mash, plant yoghurt and pickled carrot

Serves 4

Ingredients

2 small yellow onions

2 garlic cloves

250 grams fresh chanterelles, or 15 grams dried 

2 Tbsp tomato puree 

1 tsp dried thyme

3 bayleaves

4 carrots

4 beetroots

1,2 liter vegetable stock

4 dl red wine

2 Tbsp nutritional yeast

1 1/2 dl swedish lentils such as Gotlandslins, or any other firm lentils such as beluga lentils

100 grams kale

Rapeseed for frying

salt and freshly ground black pepper

Potato mash with horseradish and dijon mustard

600 grams potato

2 tsp fresh horseradish, grated

1 tsk dijon mustard

flakey salt and freshly ground black pepper

Pickled carrot

2 carrots

2 dl boiling water

1 dl apple cider vinegar

1 Tbsp maple syrup 

1 pinch salt

For serving

Plant yoghurt

Fresh parsley, chopped

Fresh rosemary, finely chopped

How to

Soak the chanterelles if using dry. Peel and slice the onion, finely chop the garlic. Fry in a bit of oil in a pot until fragrant. Add chanterelles, tomato puree, bayleaves and thyme. Fry for another minute. 

Scrub the carrots and beets, cut away the bottom and top part of the beet. Cut carrots and beets in big pieces. Add to the pot together with vegetable stock, wine and nutritional yeast. Bring to a boil and let simmer for 15 minutes. Add the lentils and simmer for another 15 minutes, until lentils are soft but still got an “al dente taste” to them. Rinse the kale, tear the leaves in smaller pieces (remove the stalk but save for a smoothie moment to minimise food waste!). Add to the pot, remove from heat. Salt and pepper to taste.

Pickled carrot: Scrub the carrots, shred thinly. Bring water, vinegar, maple syrup and salt to a boil. Add the carrots, remove from heat and put on a lid. Let sit for at least 30 minutes.

Potato mash: Scrub the potato, boil until soft in lightly salted water, for 15-20 minutes. Drain and then mash with rest of ingredients. Salt and pepper to taste.

Serve the bourguignon with potato mash, pickled carrot och plant yoghurt, sprinkled with fresh herbs!

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Växtbourguignon med svenska linser, rödbetor och grönkål

Serverad med potatismos, växtyoghurt och syrad morot

4 portioner

Ingredienser 

2 små gula lökar

2 vitlöksklyftor

150 gram trattkantareller, eller 15 gram torkade och blötlagda

2 msk tomatpuré

1 tsk torkad timjan

3 lagerblad

4 morötter

4 rödbetor

1,2 liter grönsaksbuljong

4 dl rödvin

2 msk näringsjäst

1 1/2 dl svenska linser så som Gotlandslins, alternativt belugalinser

100 gram grönkål

rapsolja att steka i

salt och nymalen svartpeppar

Potatismos med pepparrot och dijon

600 gram potatis

2 tsk färsk pepparrot, finriven

1 tsk dijonsenap

flingsalt och nymalen svartpeppar

Syrad morot

2 morötter

2 dl kokande vatten

1 dl äpplecidervinäger

1 msk lönnsirap

1 nypa salt

Till servering

Växtyoghurt

Färsk persilja, finhackad

Färsk rosmarin, finhackad

Gör såhär

Blötlägg trattkantarellerna om de varit torkade. Skala och skär löken i smala klyftor, finhacka vitlöken. Fräs tills mjuka i lite olja i en gryta. Tillsätt svamp, tomatpuré, lagerblad och timjan. Fräs i ytterligare 1 minut.

Skrubba morötter och rödbetor noga. Skär bort rotbiten och blastbiten från rödbetorna. Skär morot och rödbetor i stora bitar / klyftor. Tillsätt rotsaker, buljong, vin och näringsjäst till grytan. Koka upp och låt sjuda i 15 minuter. Tillsätt linserna och låt sjuda i ytterligare 15 minuter, tills linserna är mjuka men fortfarande har lätt tuggmotstånd. Skölj och strimla grönkålen (ta bort den nedersta hårda delen av grönkålsstjälken (spara gärna och mixa ner i en smoothie för att minska matsvinn!), tillsätt i grytan och stäng av värmen. Smaka av med salt och peppar.

Syrad morot: Skrubba morötterna, hyvla med en mandolin eller potatisskalare, eller riv tunt. Koka upp vatten, vinäger, lönnsirap och salt. Ta av från värmen och lägg i moroten. Täck med lock och låt stå i minst 30 minuter.

Potatismos: Skrubba potatisen, koka mjuk i lättsaltat vatten, i ca 15-20 minuter. Låt ånga av i några minuter. Mosa sedan till ett mos tillsammans med havredryck, pepparrot och senap. Smaka av med salt och peppar.

Servera grytan tillsammans med potatismoset, den syrade moroten, växtyoghurt och färska örter!

Plant bouillabaisse with kale and rapeseed aioli

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Plant bouillabaisse with kale and rapeseed aioli

Serves 4

Inspired by a classic bouillabaisse this my take on a soup-meets-stew which you can serve both as a middle-of-the-week dinner and during festive holidays. Drizzle the soup with a lovely coloured rapeseed aioli and the soup is ready to serve!

Ingredients

10 cm leeks

2 garlic cloves

1 tsp fennel seeds

1/2 tsp cumin seeds

1/2 grams saffron, ground

4 carrots

1/2 celeriac

2 Tbsp tomato puree

14 dl vegetable stock

150 grams fresh kale

2 packages (á 230 grams rinsed weight) pre cooked small white beans or chickpeas

1 Tbsp apple cider vinegar

1 handful of fresh parsley

flakey salt and freshly ground black pepper

Rapeseed aioli

1 Tbsp dijon mustard

1 Tbsp apple cider vinegar

1 dl organic unsweetened soy mylk (or 1 dl of the aquafaba from a package of precooked chickpeas)

1 pinch of flakey salt

2 - 2 1/2 dl cold pressed rapeseed oil

1 small garlic clove

For serving

chiliflakes

fresh parsley, chopped

How to

Cut the leek in half, finely chop and then rinse carefully. Peel and finely chop the garlic. Fry leek, garlic, fennel seeds, cumin seeds and saffron in a pot in a drizzle of oil until soft.

Scrub the carrots and cut in smaller pieces. Scrub the celeriac (first cut away the root part, if there is any left, as it’s often quite dirty), cut in smaller pieces. Add carrots and celeriac to the pot together with the tomato puree. Add the vegetable stock and bring to a boil. Simmer for about 15 minutes, until the root veggies have soften but still got that bite to them. Drain and rinse the white beans. Add to the stew. Chop the parsley. Add to the stew together with the vinegar. Salt and pepper to taste. Chop the kale and add to the stew. Remove from heat.

Rapeseed aioli: Mix together dijon mustard, vinegar, soy milk and salt using an hand mixer or blender. Then VERY slowly drizzle in the oil while still mixing. Suddenly the mixture will thicken, and then you’ve got a mayonnaise! Peel and finely grate the garlic, add the the mayonnaise and mix one agan. Salt to taste.

Serve your soup drizzled with the rapeseed aioli, chili flakes and fresh parsley!

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Växtbouillabaisse med grönkål och rapsaioli

4 portioner

Med inspiration från en klassisk Bouillabaisse blev detta en riktigt god soppa-möter-gryta som du enkelt kokar ihop både till vardag och fest. Ringla över en vackert gul rapsaioli, då är soppan komplett!

Ingredienser

10 cm purjolök

2 vitlöksklyftor

1 tsk fänkålsfrön

1/2 tsk kumminfrön

1/2 gram saffran

4 morötter

1/2 medelstor rotselleri

2 msk tomatpuré

1,4 liter grönsaksbuljong

150 gram grönkål, färsk

2 förpackningar (á ca 230 gram avrunnen vikt) små vita bönor

1 msk äppelcidervinäger

1 näve färsk persilja

Flingsalt och nymalen svartpeppar 

Rapsaioli

1 msk dijonsenap

1 msk äppelcidervinäger

1 dl osötad sojadryck, eller spad från en förpackning kikärtor

1 nypa flingsalt

2 - 2 1/2 dl kallpressad rapsolja

1 liten vitlöksklyfta

Till servering

Chiliflakes

Färsk persilja, finhackad

Gör såhär

Dela purjolöken på mitten, strimla och skölj av noga. Skala och finhacka vitlöken. Fräs purjolök och vitlök i olja i en gryta tillsammans med fänkålsfrön, kumminfrön och saffran tills löken mjuknar. Skrubba och skär morötterna i slantar, skär bort skalet från rotsellerin och skär resten i små tärningar. Tillsätt till grytan tillsammans med tomatpurén. Slå på grönsaksbuljong och koka upp, låt sjuda i ca 15 minuter, tills rotsakerna mjuknat men fortfarande har en inre kärna.

Strimla grönkålen. Häll av och skölj de vita bönorna. Finhacka persiljan. Tillsätt till grytan tillsammans med vinäger. Ta av från värmen och låt stå 5 minuter. Smaka av med salt och peppar.

Rapsaioli: Mixa ihop senap, vinäger, sojadryck och salt med stavmixer eller i en blender. Tillsätt oljan, i en tunn stråle, under fortsatt mixande tills du får en fluffig majonnäs. Riv i vitlöken och mixa på nytt. Smaka av med salt.

Servera soppan toppad med färsk persilja och chiliflakes, ringlad med rapsmajonnäs.

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

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

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!

Golden hummus bowl with red cabbage, tahini dressed carrots and blood orange

Hummus bowl might be my favourite go to of all times. It’s the perfect creamy base to top all sorts of roasted, marinated and raw veggies and leafy greens with!

Furthermore a hummus bowl can be made in so many ways. Firstly the hummus base can be made of not only chickpeas but also white beans, yellow peas, green peas and red lentils (which technically means it’s not a “real” hummus, but you get my point!) to mention a few - and you can season it with different spices; cumin/chili/turmeric/herbs are a few of my favourites.

As mentioned above the bowl can be topped with pretty much all veggies you can think of - choose what’s in season and/or what you find at home. Also, adding some nuts and raw shredded veggies gives that little extra finish the the whole thing. And add some cooked grain for an even more filling meal.

Now - let’s get cooking!

Golden hummus bowl with red cabbage, tahini dressed carrots and blood orange

Serves 4

Golden hummus base

2 packages (á 230 grams drained weight) cooked chickpeas

2 Tbsp light tahini

1 dl / 0.4 cups water

1 tsp ground turmeric

salt and freshly ground black pepper

Topping

1/2 red cabbage

400 grams carrots

100 grams kale, chopped

1 blood orange

1 handful of walnuts

Tahini dressing

1/2 dl light tahini

3 Tbsp water

2 Tbsp apple cider vinegar

1 pinch of chili flakes

salt to taste

How to

Scrub the carrots and cut in smaller pieces. Slice the cabbage. Steam* for about 10 minutes, until the veggies are soft but still have that al dente bite to them. Mix all the ingredients for the tahini dressing, salt to taste, toss with the carrots.

Rinse and drain the chickpeas. Mix tahini and water until creamy. Add the rest of the ingredients for the hummus and mix until creamy. Salt and pepper to taste.

Massage the kale with oil and a pinch of salt until soft and silky. Slice the blood orange.

Spread out the hummus in 4 bowls. Top with a handful of left greens, kale, cabbage and carrots. Top with walnuts and sprinkle some extra chili flakes.

* This time I steamed both my cabbage and carrots, both because it takes only a few minutes and I was very hungry when cooking. If you have more time, and want your cabbage and carrots to get that delicious crisp to it I’d suggest you roast them in the oven at 175 °C / 350 °F for about 25 minutes instead!

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

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

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

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

Serves 4

Potato flat bread

800 grams firm potato

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

1 tsp dried oregano

1 tsp salt

Creamy kale salad

250 grams kale, chopped

1 small garlic clove, finely grated

2 Tbsp unsweetened dijon mustard

2 Tbsp cold pressed olive oil

2 Tbsp apple cider vinegar

1 Tbsp tamari

1 Tbsp nutritional yeast

1 red apple

1 dl / 0.4 cups walnuts

salt and freshly ground black pepper to taste

Pickled onion

1 red onion

1/2 dl / 0.2 cups water

1/2 dl / 0.2 cups apple cider vinegar

Herb falafel

2 packages (á 230 grams when drained) cooked chickpeas

1 handful of fresh parsley

1 tsp ground cumin

1 garlic clove, grated

2 Tbsp tahini

2 Tbsp water

1/2 tsp salt

1 pinch freshly ground black peppar

sesame seeds for rolling

How to

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

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

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

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

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

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

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

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.

Socca with kale pesto & mushroom and apple stir fry

A south European savoury pancake made of chickpea flour that goes perfectly well with a LOT of different dips, salsas, stir fries and compotes! Here I’ve made a filling out of the seasons finest; kale, mushrooms and sweet winter apples!

Socca with kale pesto & mushroom and apple stir fry

4 portions

Ingredients

2 1/2 dl / 1 cup chickpea flour

3 1/3 dl / 1.4 cups water

1 pinch salt

600 grams forrest mushrooms

2 winter apples

1 package of pre cooked butter beans

1 handful of fresh parsley, chopped

cold pressed coconut oil for frying, flavour free

Kale pesto

100 grams fresh kale

1 handful of fresh parsley

1 small garlic clove

1 dl / 0.8 cups cold pressed rapeseed oil

1 Tbsp apple cider vinegar

2 Tbsp nutritional yeast

1 dl / 0.8 cups pepitas/pumpkin seeds

salt and freshly ground black pepper

For serving

Fresh parsley

sprouts

How to

Mix together the chickpea flour, water and salt. Let sit for 15 minutes. Heat a frying pan to medium heat. Add a drizzle of oil and a thin layer of batter. Fry for a couple of minutes, then turn around and fry for another minute. Do the same with the rest of the batter.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Mix all the ingredients, except for the pepitas, for the pesto until smooth. Add the pepitas and pulse a few times. Salt and pepper to taste.

Brush the mushrooms. Dice the apples. Rinse the beans. Fry everything in a tiny bit of oil until it get a nice lightly golden color. Salt and pepper to taste. Add the parsley.

Serve the socca with kale pesto, mushroom and apple stir fry and some sprouts!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Saffron quinoa with brassicas, avocado and pomegranate

Here comes one of my favourite salads for the winter season. Flavours and veggies that reminds me of candlelit dinners, cosy mornings and Christmas gatherings - all tossed together in to this recipe!

If you ask me every festive buffet requires a semi raw salad - a salad where at least most of the components are raw - great thing as that will add lots of texture and freshness which goes very well with basically anything. Cook the quinoa prior to serving and massage/shave/slice/deseed the rest of the components (preferably put the brassica i ice cold water to get them really crispy!)- then just toss it all together just before serving!

Saffron quinoa with brassica, avocado and pomegranate

Serves 4-6

Ingredients

3 dl / 1.2 cups white quinoa

0.25 grams saffron, ground

100 gram kale (you might want to use black kale instead of kale if you’re pairing this one with my pumpkin tray recipe from the previous post)

50 gram red cabbage

1 fennel

1 avocado, sliced

1 pomegranate, deseeded

1 dl / 0.4 cups mixed seeds and nuts, toasted

1 Tbsp extra virgin olive oil

flakey salt

How to

Cook the quinoa according to instructions on the packaging, together with the saffron.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Since they’ll the added raw to the salad you want the pieces to be quite small. Massage with olive oil and a pinch of salt until silky.

Shred the red cabbage thinly using a mandoline, a vegetable peeler or a sharp knife. Trim the fennel bulbs, then shred thinly on the width using a mandoline/vegetable peeler/sharp knife. Put cabbage and fennel in ice cold water for 20 minutes - this will make them extra crispy!

Toss together the cooked saffron quinoa, kale, cabbage, avocado, pomegranate and seeds/nuts!

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten. Photo by Stefan Edetoft

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans

This is the kind of food I’ll put on our Christmas table year after year - hearty salads with seasonal veggies and delicious dressings! I like to make a couple (or more…) of them, with different components, and one or two dressings/hummus/dips on the side!

This kind of food is very smart festive food as it feeds both few as well as many, depending on how many you’re cooking for. And it doesn’t take much time at all to cook it - just put it on a tray and the oven will help you do the rest! No matter if you have a Christmas table with exclusively plant based dishes - or if you want to keep room for your families traditional dishes food like this can be served. Why not make this an onwards classic in your home?

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans

Serves 4

Ingredients

2 small muscat pumpkins

400 gram kale

75 gram pecans

2 dl / 0.8 cups lingonberries

1/2 Tbsp cold pressed rapeseed oil

Dijon dressing

1/2 dl / 0.2 cups dijon mustard, unsweetened

1 dl / 0.4 cups cold pressed rapeseed oil

1/2 dl / 0.2 cups water

1 Tbsp apple cider vinegar

1 tsp maple syrup, optional for a sweeter taste

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Wash and cut the pumpkins in half, scoop out the seeds using a spoon (save the seeds for roasting) them and cut the rest in slices. Put on a baking tray and roast in the oven for 30 minutes, until the pumpkin is soft.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Add to the pumpkin tray together with the pecans when 5 minutes remains and bake until kale is soft - and some of it a bit crisp as that is delicious - and pecans crunchy!

Mix all the ingredients for the dressing. Salt and pepper to taste. Drizzle over the tray. Sprinkle with lingonberries.

Happy season!

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

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

Hearty curry stew with aubergine, pumpkin and kale

The great thing about a stew is that is can be made with lots of different veggies - for example the exact veggies that you happen to have at home! These days I want to have pumpkin in almost everything - and so I added them to this stew as well.

Adding some pre cooked legumes when the stew is almost done is a great way to add som extra protein (and taste!). And then I always want to add something green - kale is a favourite! Best thing is to add the kale once you have removed the pot from the heat, that way the kale will stay green and perfectly soft.

You could serve the stew just like it is, or with your choice of grain och pseudo-grain; like sorghum, quinoa, naked oats or millet, for a even more filling meal.

And last but not least - don’t forget the golden rule when it comes to stews; they are even better the day after when the flavours have had the chance to REALLY evolve!! Now, time to cook.

Hearty curry stew with aubergine, pumpkin and kale

Serves 4

Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp caraway seeds

2 Tbsp paprika powder

1 onion

1 garlic clove

1 aubergine

1 small pumpkin, Hokkaido or Muscat

1 Tbsp fresh ginger, grated

500 g crushed tomatoes

400 ml coconut milk

230 g / 4 dl / 1.6 cups pre cooked chickpeas

100 g kale, rough stalk removed and leaves shredded

2 Tbsp cold pressed coconut oil

salt and freshly ground black peppar

For serving

2 dl / 0.8 cups sorghum, uncooked

fresh cilantro

How to

Cook the sorghum according to instructions on the packaging.

Fry the spices in the oil in a thick bottom pot at medium heat until fragrant. Peel and finely chop onion and garlic, add to the pot at fry until soft.

Cut the aubergine in bite size pieces. Wash the pumpkin then half it, remove seeds and cut in to bite size pieces. Add the aubergine and pumpkin to the stew. Fry for 2 minutes together with the ginger. Add the crushed tomatoes and coconut milk. Bring to a boil and and let simmer for 20 minutes, until the aubergine and pumpkin have softened. Salt and pepper to taste.

Rinse the chickpeas. Add to the stew together with the kale. Remove from the heat and let sit for 15 minutes before serving.

Serve the stew together with cooked sorghum and cilantro.

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

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.

Carrot and courgette stir fry with sorghum, cabbage and avocado + kale marinated lentils

A stir fry is something a make all the time, but they close to never look the same! I take whatever veggies I have at home, grate some of them and cut some of them. I fry the greens with garlic and ginger (those two are pretty much always the same. Never get tired of them) for a few minutes, mix with any pre cooked cereal or pseudo cereal that I have at home, add some fresh herbs, salt and pepper. Might add an avocado on top + some extra (pre cooked) lentils or beans that I've just marinated.

So, the key to having the dinner, lunch or whatever ready in 15 is to have a few things sorted out the day before. And it's really (REALLY) easy bits. Cooking any/a couple of cereals or pseudo cereals (quinoa, buckwheat, sorghum, millet, naked oats, brown rice, red rice, wild rice...you get the point!) + any/a couple of legumes. Then you're ready to create masterpieces in just 15 minutes the days ahead. But if you have not pre cooked anything you don't have to feel down, you can do it all at the same time too. 

Anyways - here comes the recipe!!

 

Carrot and courgette fry with sorghum, cabbage and avocado

Served with kale marinated beluga lentils

4 people

Ingredients

6 carrots

2 courgettes

1 yellow onion

1 garlic clove

2 tbsp fresh ginger, grated

4 dl cooked sorghum (naked oats, quinoa, wild rice, brown rice etc works just as fine) (equals about 2 dl / 0.8 US cups uncooked lentils)

1/4 cabbage 

1 tsp turmeric

1/2 dl / 0.4 US cups fresh parsley, finely chopped

4 dl cooked beluga lentils (equals about 1 1/3 dl / 0.6 US cups uncooked lentils)

1 tbsp cold pressed coconut oil

Kale (pesto) marinade

3 dl / 1.2 US cups kale leaves, teared in to smaller pieces

1 dl pepitas, preferably toasted

1 dl cold pressed olive oil

1 small garlic clove

1 tbsp nutritional yeast * (optional)

flakey salt and freshly ground black pepper to taste

For serving

2 avocados

toasted buckwheat groats (learn how to make them here)

How to

Scrub and grate the carrots. Cut the courgette in smaller pieces. Finely slice the cabbage using a mandoline or vegetable peeler or just slice using a sharp knife.

Peel and finely slice the onion + garlic, fry in coconut oil until soft and fragrant in a frying pan with high sides (or use a wok pan if you have one!). Add the carrots and courgette and fry for a couple of minutes. Add the sorghum and turmeric, toss around until everything is golden, lovely looking and has a nice temperature.

Add the cabbage + parsley, toss around. Salt and pepper to taste.

Mix all the ingredients for the kale pesto. Salt and pepper to taste. Toss around with the beluga lentils. 

Serve your stir fry with lentils, avocado and sprinkle toasted buckwheat (or any nuts/seeds) on top. Other things that would be nice to add could be sprouts/shots/microgreens, baby spinach. 

Mindfully ENJOY! 

* Nutritional yeast is a deactivated yeast which is high in protein and contains some B-vitamins and also have traces of other vitamins and minerals. The yeast is flakey and yellow and has a nutty/creamy/cheesy flavour. Can be used in plant based cooking (in sauces, lasagna, on kale chips, popcorn and as one of the main ingredients when making vegan parmesan - just to mention a few!). You find nutritional yeast in natural/health food stores and online.

Tofu taco with kale, avocado and pickled onion

My favourite way to have a taco is in a crispy lettuce leaf! Here filled with fried tofu and a bunch of other delicious and beautiful looking components. Serve with some baked sweet potatoes and black beans for an even more filling taco fiesta! 

Tofu taco with kale, avocado and pickled onion

Serves 4

Ingredients

275 grams organic, firm natural tofu

0.5 tsp chilipowder

1 tsp paprika powder

0.5 tsp ground turmeric 

0.5 tsp salt

1 tbsp cold pressed olive oil

For serving

100 grams kale

1 tsp cold pressed olive oil

1 red onion

0.5 dl / 0.2 cups apple cider vinegar 

1 tbsp honey

2 avocados

100 grams mango

4 little gem salad 

1 lime

fresh cilantro

How to

Press the excess water out of the tofu (if I have time I prepare the tofu in the same was as I do for THIS dish). Fry in oil on medium heat until golden around the edges. Add the spices and let fry for another minute.   

Cut away the thick bottom steam part of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt.

Peel and thinly slice the onion, put in a bowl. Bring water, vinegar and honey to a boil. Pour over the onion and cover. Let sit for 15 minutes. 

Cut, deseed, scrape out and slice the avocado. Thaw the mango. Remove the leaves from the lettuce, one by one. 

Assemble the taco in the lettuce leaves, using the tofu, avocado, red onion, kale and mango. Top with fresh cilantro.  

* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson.