Hummus med ölkaramelliserad lök och rostad morot

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I betalt samarbete med Finska ambassaden

Ett gott grönt tillbehör med spännande inslag - karamellisera löken i en skvätt öl för extra gott djup och spännande smaker!

Hummus med ölkaramelliserad lök och rostad morot

4 portioner som tillbehör

Hummus

1 förpackning (á 230 gram) kokta kikärtor

1 msk ljus tahini

1/2 dl vatten

2 krm malen spiskummin

1 tsk citronsaft eller äppelcidervinäger

1 nypa flingsalt

Ingredienser

6 morötter

3 gula lökar

1 msk växtbaserat matfett

2 tsk kokossocker, eller annan sötning

1 dl öl (jag använde denna)

1 tsk äppelcidervinäger

1 nypa flingsalt

Garnering

Färsk basilika

Olivolja

Porcini salt

Gör såhär

Värm ugnen till 175°C.

Skrubba och skär morötterna i bitar Lägg på en ugnsplåt, ringla över lite olja och blanda runt. Baka i mitten av ugnen i ca 45 minuter, tills de är mjuka och lätt krispiga utanpå - men fortfarande har en inre kärna.

Skala och strimla lökarna. Fräs i matfett tills de mjuknar. Strö över sockret och blanda runt. Slå över ölen, rör om och låt sjuda i ca 5 minuter. Rör om då och då. Vänd ner äppelcidervinäger. Smaka av med salt.

Häll av och skölj kikärtorna. Mixa med resten av ingredienserna till en hummus. Smaka av med salt.

Bred ut hummusen på ett fat. Toppa med ölkaramelliserad lök och morötter. Strö över hackad basilika och svampsalt. Ringla över olivolja.

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Hummus with beer caramelised onion and roasted carrot

Serves 4 as a starter / green side

Hummus

1 can (230 grams) pre cooked chickpeas.

1 Tbsp light tahini

1/2 dl water

1/2 tsp ground cumin

1 tsp lemon juice or apple cider vinegar

flakey salt

Ingredients

6 carrots

3 yellow onions

1 Tbsp plant based butter

2 tsp coconut sugar, or any other sweetener

1 dl beer

1 tsp apple cider vinegar

flakey salt

For garnishing

Fresh basil, chopped

Olive oil

Porcini salt / mushroom salt (I used this one)

How to

Pre heat the oven to 175°C.

Scrub the carrots and cut in pieces. Put on a baking tray and drizzle with oil. Bake in the oven for about 45 minutes, until soft yet with an al dente taste to it.

Peel and slice the onions. Fry in plant based butter until soft. Add the sugar and stirr around. Add the beer and let simmer / fry for about 5 minuter, stirr every now and then. Add the vinegar. Stirr and salt to taste.

Drain and rinse the chickpeas. Mix with the rest of the ingredients to a hummus. Salt to taste.

Spread out the hummus on a plate. Top with beer caramelised onion and carrots. Drizzle with olive oil and sprinkle with fresh basil and porcini salt.

Ugnsrostad tofu med gul ärthummus och syrlig tahinidressing

I betalt samarbete med yipin

Hummus som bas, toppad med smakrik örtmarinerad tofu och grönsaker är en perfekt - och snabbfixad - måltid som passar både till lunch och middag. Här gör jag min hummus på gula ärtor - som först måste blötläggas i 12 timmar och sedan kokas i 45 minuter eftersom de inte går att köpa förkokta. För en snabbare variant går det fint att byta ut de gula ärtorna mot kikärtor eller vita bönor som du hittar på tetrapak i alla matbutiker. Vill du köra på med de gula ärtorna kan du följa instruktionerna kring tillagning på förpackningen.

Ugnsrostad örtmarinerad tofu och morötter med gul ärthummus, krispig fänkål och syrlig tahinidressing

4 portioner

Ingredienser

1 förpackning YiPin örtmarinerad tofu

6 morötter

1 fänkål

70 gram bladspenat

1 näve färsk mynta, valfritt

1/2 dl pumpakärnor

Gul ärthummus

4 dl kokta gula ärtor (alt kokta kikärtor eller vita bönor)

1 msk ljus tahini

1 msk äppelcidervinäger

1 näve färsk persilja

Flingsalt

Syrad gurka

1 gurka

2 dl vatten

1 dl äppelcidervinäger

Syrlig tahinidressing

3 msk ljus tahini

5 msk vatten

1/2 ekologisk citron, zest + saft

1/2 tsk lönnsirap, valfritt

Flingsalt

Gör såhär

Värm ugnen till 200°C. Skär tofun i kuber. Skrubba morötterna och skär i mindre bitar. Lägg morötterna på en bakplåt blanda med lite olja. Sätt in i ugnen och rosta tills mjuka och lätt krispiga i kanterna, ca 20 minuter. Blanda ner tofukuberna bland morötterna när 15 minuter återstår.

Mixa alla ingredienser till hummusen tills slätt. Smaka av med salt.

Skiva gurkan fint. Koka upp vatten och vinäger, ta bort från plattan och lägg i gurkan, sätt på ett lock och låt stå 10 minuter.

Rosta pumpakärnorna i en torr panna, på medelvärme, tills de börjar “poppa” och dofta nötigt.

Mixa ihop ingredienserna till tahinidressingen. Smaka av med salt.

Hyvla eller skär fänkålen tunt. Finhacka myntan. Blanda med spenat, rostad tofu och morötter.

Fördela hummusen på 4 tallrikar. Toppa med tofusalladen och syrad gurka. Strö över pumpakärnor och ringla över dressing.

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Baked tofu and carrots with yellow pea hummus, fennel and lemony tahinidressing

Serves 4

Ingredients

460 grams marinated tofu

6 carrots

1 fennel

70 grams baby spinach

1 handful fresh mint

1/2 dl toasted pepitas

Yellow pea hummus

4 dl cooked yellow peas, or cooked chickpeas / white beans

1 Tbsp light tahini

1 Tbsp apple cider vinegar

1 handful fresh parsley

flakey salt

Pickled cucumber

1 cucumber

2 dl water

1 dl apple cider vinegar

Lemony tahini dressing

3 Tbsp light tahini

5 Tbsp water

1/2 organic lemon, zest + juice

1/2 tsp maple syrup

flakey salt

How to

Pre heat the oven to 200°C. Cut the tofu in pieces. Scrub the carrots and cut in smaller pieces. Put the carrots on a baking tray and drizzle with a bit of oil. Put in the oven and roast until soft and lightly crispy in the edges. Add the tofu when 15 minutes remains of the baking time.

Mix all the ingredients for the hummus until smooth, salt to taste.

Finely slice the cucumber. Bring water and vinegar to a boil, remove from the heat, add the cucumber and put on a lid. Let sit for 10 minutes.

Toast the pepitas in a dry frying pan on medium heat until they start to “pop”.

Mix the ingredients for the dressing. Salt to taste.

Finely shred the fennel. Finely chop the mint. Toss together with spinach, the baked tofu and carrots.

Spread out the hummus on four plates. Top with the tofu salad and pickled cucumber. Sprinkle the pumpkin seeds and drizzle the dressing.

Plant sushi with brown rice and yummy fillings

The perfect thing to make during a dinner with friends, prepare all the fillings (or whatever fillings you fancy today) and sit down together to make your rolls! However - these rolls I made a not-at-all-ordinary week day when I came of and found some leftovers in the fridge. So, it works very well for 1 person meals too!

Plant sushi with brown rice and yummy fillings

Makes about 60 pieces

Ingredients

6 nori sheets

6 dl brown rice

1/2 tsp salt

Filling 1 - Tahini dressed black kale / red cabbage / pickled ginger / avocado

100 grams black kale

1 Tbsp light tahini

1 Tbsp water

salt to taste

100 grams red cabbage

1 fresh ginger

1/2 dl apple cider vinegar

1/2 dl water

1/2 avocado

Filling 2 - Pickled carrot / black garlic hummus / chives / apple / avocado

2 carrots

1/2 dl apple cider vinegar

1/2 dl water

1 can (á 230 grams drain weight) pre cooked chickpeas

1 Tbsp light tahini

1/2 dl water

2 black garlics (fermented garlic, can be bought in delis and online. If you cannot find black garlic you can bake a regular garlic bulb instead and use a few cloves from that one, se notes in the end of the recipe *)

salt to taste

1 pinch of chives

1 red apple

1/2 avocado

For serving

Furikake (Japanese spice blend. I developed a blend for my friends at GRANIT. You can also make your own; blend 2 Tbsp white and 2 Tbsp black sesame seeds, 1 Tbsp dried chives, 1 Tbsp nutritional yeast, 2 Tbsp dried seaweed and 1 tsp flakey salt)

Tamari / soy sauce

green pea tempeh (stir fried tempeh / tamari / fresh parsley)

cucumber salad (slices cucumber / tamari / chili flakes)

How to

Rinse the rice in cold water a couple of times. Then add new water (I good help is to always have about 2 centimeters between the uncooked rice and the water surface in your pot, the rice always gets perfect that way!), salt and bring to a boil. Simmer until rice is ready. Let cool.

Filling 1) Remove the tough steam from the black kale, chop the rest in smaller pieces. Whisk together tahini, water and salt. Toss around with the black kale. Finely shred the red cabbage. Scrape off the ginger peel using a small spoon. Cut the ginger in thin slices. Bring vinegar and water to a boil, add the ginger, remove from heat, put on a lid and let sit for minimum 20 minutes. Peel and deseed the avocado, and slice it thinly.

Filling 2) Scrub the carrots and slice thinly - OR preferably use one of my favourite kitchen tools; a julienne peeler to get thin strips in seconds. Bring vinegar and water to a boil, add the carrot, remove from heat, put on a lid and let sit for minimum 20 minutes. Rinse the chickpeas. Mix all the ingredients for the hummus together using a mixer or food processor, until smooth. Salt to taste. Slice the apple thinly. Peel and deseed the avocado, and slice it thinly.

Put a nori sheet on a clean kitchen towel. Top a nori sheet with a layer of cooked brown rice, leaving about 1 centimeter at either of the short sides, and flatten gently. Wet your fingers in dipping water if rice starts to stick to your fingers when pressing down on the sheet. Place the filling at the middle of rice (on the width). Then start to roll the whole thing together by folding in the side where you have rice all the way out. Continue to roll together, hold the filling down using your fingers, and keep a gentle pressure on the roll during the whole rolling (you’ll get help from the kitchen towel here, traditionally you’d use a bamboo mat but if you don’t have one a towel work fine). Put som water on the free part of the nori sheet and roll together, this with make the nori sheet to stick together. Do the same thing with the rest of the sheets / rice / fillings. Slice the rolls in 10 pieces / roll.

• Whole baked garlic. Remove the outer layer ot the garlic peel, however you still want the bulb to stick together. Brush with oil all around and bake in the oven at 175°C for about 30 minutes. Let cool and then press out the smooth garlic. When baked the garlic get’s a lighter taste to it, so you can use more cloves then if you were using raw. I often have a whole baked garlic when makes for example hummus!

Tray of roasted root veggies with spinach, naked oats and turmeric hummus

This is one of my go to-dishes when I want to make hearty and filling food without having that much time to spend cooking. Because this is food that almost cooks it self! So the idea of this dish is very simple; put whatever veggies that are in season/you have at home on a tray, add some cooked grain and leafy greens and serve with some kind of legume-spread/dip (such as a hummus) for extra protein. DONE!

By using veggies in season the tray will naturally change throughout the year. For extra variation use quinoa, buckwheat (soaked or cooked), sorghum or wild rice instead of naked oats, just to mention a few! And remember; when making of a creamy hummus - always make some extra and you’ll be well sorted for the coming days. A hummus is great to use as spread on a seeds cracker / piece of bread / in a wrap / with vegetable crudités, with any kind of salad or as the base for a hummus bowl (like this one)!

Tray of roasted root veggies with spinach, naked oats and turmeric hummus

4 porions

Ingredients

2 dl / 0.8 cups naked oats

300 g parsnip

300 g carrot

300 g mixed beets

1 handful dried apple

70 g organic baby spinach

1 Tbsp cold pressed rape seed oil

salt and freshly ground black pepper

Golden turmeric hummus

2 Tbsp light tahini (I like to use the non roasted one/light one here as the flavour is more smooth compared with the darker one which has quite a sharp taste to it)

1/2 dl / 0.2 dl water

1 Tbsp apple cider vinegar

2 packages (á 230 g drained) pre cooked white butter beans

1/2 tsp ground turmeric

1/2 tsp ground ginger

a pinch of chili powder

1 Tbsp cold pressed rapeseed oil

salt and freshly ground black pepper

For serving

2 dl / 0.8 cups naked oats

a pinch of salt

How to

Cook the oats in lightly salted water on low heat for about 30 minutes. You want them to be soft but still have a nice bite to them. If you cook it for too long you’ll get more of a porridge. Drain any excess water.

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Scrub the root veggies thoroughly, then cut in smaller same size pieces. Put on a baking tray, mix with oil. Roast in the oven for about 20-25 minutes, until the veggies have soften and are slightly golden, but still has that al dente bite to them. Add the cooked oats, apple and spinach to the tray.

Mix the tahini and water for the hummus. Drain and rinse the white beans. Mix all the ingredients with a immersion blender or using a food processor until smooth. Add the oil and mix a few more seconds. Salt and pepper to taste.

Serve the food straight from the tray, with the creamy hummus!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

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.

Sweet potato hummus with roasted garlic and tarragon

Hummus, my favourite dip/spread/sauce/filling - or what ever you might call it! Except for the lovely texture and delicious flavour I really like hummus because of it's nutrition - it's a great way to add some extra protein (and fibers and vitamins and minerals!) to your plant based meal! Spread it on seed cracker, add to your wrap or have it with a hearty salad. Traditionally a hummus is made of chickpeas, but sometimes I use white beans instead - I really like the variation (food hack #1 in this post - look for easy made variations and cooking will be much more fun and simple!)!

Another way to vary your hummus is to add different veggies (like beetroot, roasted carrot, green peas, grilled bell pepper etc) and herbs - also a perfect way to match the hummus with what ever you're serving it with - or what you're craving at the moment!

In my book The new green salad I share three of my favourite hummus recipes - and one of them you find here below! It happen to be my favourite hummus in the world - irresistibly creamy, sweet and nutty at the same time - with a herby touch! 

Photo by Fanny Hansson for The new green salad (Published by Bonnier Fakta)

 

Sweet potato hummus with roasted garlic and tarragon

Yield about 5 dl

Ingredients

240 grams (about 4 dl) cooked chickpeas *

1 small sweet potato, about 250 grams

1 garlic bulb **

2 tbsp tahini (preferably the light one, made of natural sesame seeds)

1/2 dl water

12 fresh tarragon leafs, or 1 tsp dried tarragon

2 tbsp cold pressed olive oil + extra to drizzle as garnish

Himalayan salt and freshly ground black pepper to taste. 

Garnish

Sesame seeds

Chili flakes 

How to

Pre heat the oven to 200 degres Celsius. Peel the potato and cut in to chunks, put on a baking sheet and mix with 1/2 tbsp olive oil. Remove the outer skin from the garlic bulb, enough for you to see the garlic cloves (skin on) separately with but yet you want the whole bulb to stick together. Brush with 1/2 tbsp olive oil. Put next to the sweet potatoes and roast in the oven for 30 minutes until potatoes and garlic are soft. Let cool.  

Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients (squeeze out the garlic), except for the olive oil and tarragon, mix until creamy. Add 1 tbsp olive oil and tarragon and mix to combine. Salt and pepper to taste. Drizzle with oil and sprinkle with sesame seeds and chili flakes before serving. 

Tip! Make a big batch and store in a air tight container in your fridge! Then you'll be ready for snackning, brunching, dining or having guest at any time. Food hack #2 in this post. A staple in my home! Lasts up to about a week. 

* Either use canned ones, or by dried and soak/cook yourself! If so, make sure to cook a big batch and put the ones you're not using for the recipe in different sized portions in your freezer! Takes about 2 seconds to take out when ever you want to use chickpeas the next time! Food hack #3 in this post) 

* * YES, a whole (!) garlic bulb! After half an hour roasting in the oven it will be all soft and sweet with an almost caramelised kind of flavour. It's lovely! 

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.