Krämig rårisrisotto med svamp, färska örter och mandel

Krämig rårisrisotto med svamp, färska örter och mandel

4 portioner

Jag använder råris eftersom jag tycker att det har extra god och rik smak. Välj ett råris som tar runt 45 minuter att koka, istället för ett snabbris. Välj den svamp du får tag i, eller gillar bäst. Risotton behöver en stund att koka, men själva arbetsinsatsen är egentligen minimal. Krämigheten får den här risotton tack varje en vitbönkräm med en ostig smak tack vare näringsjäst, den blandas ner strax innan servering och förvandlar risotton till matkonst på några sekunder.

Ingredienser

2 vitlöksklyftor

1 liten gul lök

3 dl råris

9 dl lantbuljong

2 dl vitt vin, eller matlagningsvin

400 gram blandad svamp (exempelvis en blandning av skogschampinjoner, trattkantareller och ostronskivling)

2 stora nävar färsk persilja

1 kvist färsk dragon

1 msk olivolja

Flingsalt och nymalen svartpeppar

Vit bönkräm

1 förpackning (á 230 gram avrunnen vikt) kokta stora vita bönor

1 msk näringsjäst

1 msk kallpressad olivolja

1 msk vatten

1 nypa flingsalt

Till servering

Färsk babyspenat

1/2 dl finhackad mandel

Extra färska örter

Kallpressad olivolja med tryffel

Gör såhär

Mixa ihop ingredienserna till bönkrämen. Ställ åt sidan.

Skala och finhacka lök och vitlök. Fräs tills mjuka i lite olja i en gryta. Tvätta riset enligt anvisning på förpackningen. Vänd ner i grytan och låt fräsa med löken i 1 minut. Koka upp buljongen, håll varmt under tillagningen, så att du kan tillsätta lite pö om pö allt eftersom buljongen kokar in i riset. Tillsätt vin och tillräckligt mycket buljong till grytan så att allt ris täcks. Koka på svag värme under lock, tills vätskan kokat in och tillsätt då ytterligare ett par dl av vätskan. Rör om då och då. Fortsätt på samma sätt tills riset mjuknat men fortfarande har en inre kärna. Koket ska kännas lite rinnigt när det är dags att vända ner bönkrämen. Rör runt till en krämig risotto, låt koka ihop i ett par minuter. Tillsätt eventuellt lite extra buljong om den känns för torr. Hacka örterna fint, vänd ner i risotton. Smaka av med salt och peppar.

Borsta svampen, skär eventuellt i skivor beroende på vilken svamp du använder. Fräs svampen tills gyllene i en stekpanna, vänd ner i risotton.

Rosta mandeln i en torr medelhet stekpanna tills gyllene.

Servera risotton tillsammans med babyspenat, toppad med rostad mandel, örter och ringlad olivolja.

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I use brown rice for this risotto as I think it gives even more flavour and texture! Make sure to use brown rice which needs longer cooking time, around 45 minutes, instead of the fast cooking ones. The risotto needs some time to simmer, but the prepp time is close to none! The creaminess comes from a white bean “cheese” sauce, and the “cheesy” flavour comes from nutritional yeast — seriously one of the best friends in my plant based kitchen!

Brown rice mushroom risotto with herbs and almond

Serves 4

Ingredients

2 garlic cloves

1 small yellow onion

3 dl brown rice (not a fast cooking one, should take around 45 minutes to cook it)

9 dl vegetable stock

2 dl white wine or white cooking wine

400 grams mixed mushrooms (for example chanterelles, oyster mushrooms and portabello)

2 handfulls of fresh parsley

10 tarragon leaves

1 Tbsp olive oil

flakey salt and freshly ground black pepper

White bean “cheese” sauce

230 grams cooked white beans

1 Tbsp nutritional yeast

1 Tbsp cold pressed olive oil

1 Tbsp water

1 pinch flakey salt

For serving

Fresh baby spinach

1/2 dl finely chopped almonds

extra herbs for garnishing

cold pressed truffle olive oil

How to

Mix the ingredients for the white bean cheese sauce. Set aside.

Peel and finely chop garlic and onion. Fry in oil in a big saucepan until soft. Rinse the rice according to instructions on the packaging. Add to the saucepan and let fry for a minute. Bring the stock to a boil in a separate saucepan, keep warm during the cooking.

Add wine and water hot stock just enough to cover all the rice. Let simmer and add more hot stock when the rice have absorbed the liquid. Stir every now and then. Repeat until the rice is soft, yet al dente. When a little liquid still remains in the risotto saucepan, add the white bean cheese sauce and stir to combine. Stir until you get a creamy risotto, add some extra stock (or hot water) if it feels to dry. Add finely chopped parsley, salt and pepper to taste. Remove from heat.

Toast the almond in a medium hot, dry frying pan until golden.

Brush the mushrooms. Slice or tear in to smaller pieces. Fry in a bit of oil until golden around the edges. Add to the risotto.

Serve the risotto on a bed of baby spinach, topped with extra herbs, toasted almonds and drizzles with truffle oil!

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Baked celeriac burger with carrot miso spread, sprouts and herb pesto

Nothing gets as soft and sweet as a root celeriac baked for hours, it’s delicious! Thinly sliced it makes the perfect topping on a crisp bread or a piece of sourdough bread, teared in to smaller pieces it goes very well in a hearty salad and sliced like this in a burger! Use smaller celeriacs if making tiny burgers, and bigger ones if making a normal size burger - you get it!

When it comes to burgers I think that the add-ons are just as important, they can be really simple but I do love for them to be there. Here I made a carrot spread which I seasoned with miso, fermented soy bean paste, and a 1-minute-pesto with lots of herbs. Let gets cooking!

Baked celeriac burger with carrot miso spread, sprouts and herb pesto

8 mini burgers

Ingredients

2 tiny celeriacs

1 tsp rapeseed oil

Carrot miso spread

250 grams carrots

1 tsp light or dark organic miso paste *

1 Tbsp cold pressed rapeseed oil

1 Tbsp applecider vinegar

flakey salt and freshly ground black pepper to taste

Herb pesto

2 handfuls of fresh herbs, for example basil, parsley and cilantro

2 Tbsp pepitas / pumpkin seeds

1 Tbsp nutritional yeast / b-jäst

2 Tbsp cold pressed olive oil

1 Tbsp applecider vinegar

flakey salt and freshly ground black pepper to taste

For serving

8 mini buckwheat sourdough buns (or any bund you prefer), I get my from Mällyeko

pea shots

beet sprouts

How to

Pre heat the oven to 175°C / 350°F. Cut away the bottom part from the celeriac. Scrub the rest thoroughly. Brush the whole thing with oil and put in an ovenproof dish. Bake in the oven for about 1 hour, until it’s completely soft. Let cool, then cut in slices.

Wash the carrots, cut in smaller pieces and steam or boil until soft. Let cool. Mix with the rest of the ingredients for the carrot miso spread in a food processor until smooth. Salt and pepper to taste.

Mix together the ingredients for the pesto until a bitey texture using an immersion blender or food processor. Salt and pepper to taste.

Cut the buns in half. Put some carrot miso spread on the bottom parts, and pesto on the top parts. Top the carrot miso spread with two pieces of celeriac, sprouts and shots. Put the lid on top. ENJOY!

* Miso paste is a paste made of fermented soybeans. The difference between light and dark is (simply put) it that the dark one has a deeper flavour and more umami taste to it than the light one,

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

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

This is a salad perfect for a festive buffet - or a side to any meal really! The simplicity of baked cabbage, the flavours and textures which arises when being baked is extraordinary!! It’s silky, sweet and just v.e.r.y. tasty! Drizzle the whole thing with a lovely green oil and toss with a couple of hand fulls of shaved crispy vegges and fruits for great textures and flavours - and you’re good to go!

During winter I would probably use kale (which I massage with cold pressed rapeseed oil and a pinch of salt) instead of the fennel - and when you want to vary the recipe you can use any citrus fruit instead (or together with the) of the apples. Anyhow - the cabbage is key!

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

Serves 4-6 as a side salad

Ingredients

1 cabbage (preferably fresh cabbage, or pointy cabbage)

1 fennel

2 red apples

1 dl / 0.4 US cups sunflower seeds

1 tbsp rape seed oil

fresh thyme for garnish

Herb oil

1 dl / 0.4 US cups cold pressed rapeseed oil

1 dl / 0.4 US cups fresh herbs (e.g parsley, thyme, mint)

1 garlic clove

2 tbsp apple cider vinegar

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Cut the cabbage in pieces, drizzle with oil. Put on a baking tray and bake in the middle of the oven for 30 minutes, until the cabbage is all silky and sweet - but still have that bite to it. Let cool.

Put the sunflower seeds on a baking tray. Toast in the middle of the oven for 10 minutes, until a nutty aroma fills the kitchen. Stir around halfway through. Let cool.

Mix all the ingredients for the herb oil (I tend to use the herbs I have at home, so every herb oil gets different). Salt and pepper to taste.

Toss the cabbage with half of the herb oil. Shave the fennel and apples using a mandoline, or slice thinly using a sharp knife. Layer the cabbage, fennel and apples and most of the sunflower seeds on a serving plate. Drizzle som extra herb oil on top and sprinkle with the rest of the sunflower seeds. Garnish with fresh thyme.

Recipe was first published in The Gothenburg-Post/Två dagar. Photo by Fanny Hansson.

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

A what's-in-the-fridge-lunch. Use a bunch of veggies that you like (including nice and unprocessed carbohydrates, some kind of plant based protein, healthy fats, vitamins and minerals), cook them in different ways for texture and maybe add something unexpected or fun - like sorghum cooked in turmeric and cumin for colour and flavour - and you're in for a treat. It doesn't have to be any harder then that to cook healthy, delicious and exciting every day food! 

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

Serves 2

Ingredients

1 dl uncooked sorghum (Double or triple to get your meal prep going!)

1/2 tsp ground turmeric

1/2 tsp ground cumin

1 broccoli

1/2 a butternut squash

1 small courgette 

2 handfulls of chopped kale 

2 tbsp roasted, peeled hazelnuts (make sure to remove the peel by toasting them in the oven and then rubbing them off wrapped in a clean tea towel if you can't find already peeled as it can be a bit bitter) 

2 tbsp cold pressed olive oil 

fresh herbs of your choice to serve (I used Thai basil)

Herb hummus

4 dl pre cooked chickpeas (about 1 can/230 grams)

2 tbsp tahini 

1/2 dl water 

1/2 garlic clove

2 handfulls fresh herbs of your choice (I used parsley and basil)

1 tbsp good quality cold pressed olive oil 

salt and freshly ground black pepper to taste

How to

Pre heat the oven to 200 degrees Celsius. 

Cook the sorghum according to instructions on the packaging, adding 1 tsp turmeric and 1/2 tsp cumin to the cooking water. 

Rinse and cut of the steam from the broccoli florets. Tear the florets in to smaller pieces. Use a vegetable peeler to remove the tough outer layer of the stem, cut the rest of the steam in cubes. Peel the squash and remove the seeds, cut in to small cubes. Put on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and roast in the middle of the oven for about 15 minutes, until broccoli gets crisp around the edges and squash gets soft. 

Wash and spiralize the courgette using a spiralizer, julienne peeler or a vegetable peeler. Rinse, dry carefully and then massage the kale with 1 tbsp olive oil and a pinch of salt until it gets all silky and soft.  

Hummus: Mix tahini and water until creamy. Add the rest of the ingredients, except for the oil, and mix until smooth. Add the oil and pulse a few times, salt and pepper to taste. 

Layer the different components on two plates. Serve with hummus and fresh herbs. 

Red quinoa and roasted red cabbage salad with butternut squash, apple and herb baked falafels

To bake big chunks of red cabbage in the oven until soft but tender is my favourite way to cook red cabbage. In this salad I toss the cabbage around with some quinoa, small bites of butternut squash, thinly sliced apple and herby falafels! 

I roll my falafels in sesame seeds and bake them all at the same time at a baking sheet in the oven. Makes them really crisp but still healthy! You could serve this salad with an avocado dressing or any nut dressing that you like, but I actually prefer to just drizzle a really good cold pressed olive oil over the whole thing. 

Roasted red cabbage salad with butternut squash, apple and herb baked falafels

Serves 4

Ingredients

1 medium red cabbage 

1 small butternut squash 

2 dl red quinoa, uncooked 

1 apple 

100 grams mixed salad leaves 

Baked herb falafels

450 grams pre cooked white beans (2 packages or 8 dl) 

1 dl sunflower seeds (preferably toasted)

2 dl fresh herbs of your choice 

1 dl sorghum flour (quinoa-/buckwheat-/oat flour works just at fine)

1/2 tsp himalayan salt

2 tbsp cold pressed olive oil 

2 pinches freshly ground black pepper 

1 dl sesame seeds for coating 

How to

Pre heat the oven to 200 degrees. Mix white beans, sunflower seeds, herbs, flour, oil, salt and pepper until a sticky and semi smooth "batter" - you want to keep the texture from the sunflower seeds! Ad a bit of water if to dry, and a bit more flour if to wet. Let sit for 20 minutes, this helps the falafels stay together even better when rolling/baking/eating. Form in to falafel, about 20 pieces, and roll in sesame seeds. Place on a oiled baking sheet and bake in the oven for 15-20 minutes, until crispy on the outside. 

Remove the stalk bit from the cabbage and cut the rest in to big chunks. Brush with oil and place on a baking tray. 

Peel (start with removing the ends, then cut the squash in half lengthwise, and then in half on the width. Carefully cut of the peel using a sharp knife), scrape out seeds and stringy bits and cube butternut squash  Drizzle with oil and place beside the cabbage. Bake in the oven until both cabbage and squash gets soft and golden around the edges, takes about 20-25 minutes. 

Cook the quinoa according to instructions on the packaging.  

Thinly slice the apple using a mandoline, or a sharp knife. 

Mix cabbage, squash, quinoa, apple and salad leaves. Serve with herb falafels and drizzle with your favourite cold pressed oil!