Vintersallad med pumpa, grönkål och kikärtor

Vintersallad med pumpa, grönkål och kikärtor

4 portioner

Ingredienser

2 1/2 dl havreris

1 knivsudd saffran

1 matpumpa

150 gram grönkål och eller purpurkål

2 förpackningar kokta kikärtor

2 msk kallpressad olivolja

1 granatäpple

2 1/2 dl växtbaserad yoghurt

1/2 dl pumpakärnor

Salt

Gör såhär

Koka havreriset enligt anvisning på förpackningen, med en knivsudd saffran i vattnet.

Värm ugnen till 200°C. Dela och gröp ur kärnorna från pumpan, skär resten i mindre bitar. Lägg på en bakplåt och blanda med lite olja. Häll av och skölj kikärtorna, torka torra och blanda med 2 tsk olja och en nypa salt. Lägg på plåten tillsammans med pumpan. Rosta i ugnen i 20 minuter, tills pumpan är mjuk och kikärtorna lätt krispiga.

Skölj och riv grönkålen i mindre bitar. Massera med lite olja och en nypa salt tills den mjuknar. Lägg 2/3 av grönkålen på plåten och rosta i ytterligare 5 minuter.

Skär bort toppen och botten av granatäpplet. Skär snitt från botten till toppen, längs med hinnorna som delar upp kärnorna. Bryt sedan loss klyftor från granatäpplet och pilla loss kärnorna i en stor skål.

Blanda ner den råa grönkålen bland grönsakerna i plåten. Toppa med granatäppelkärnorna och klickar med yoghurt.

Passa på!

Koka lite extra havreris, det håller i upp till en vecka i kylen och kan blandas ner i alla typer av sallader, serveras som tillbehör till olika grytor, eller till och med toppa en soppa med för extra matighet.

Rosta extra mycket pumpakärnor. Gott på prick ALLT från frukost till dessert!

Variera

Byt ut haveris mot quinoa, durra, hirs, dinkel eller det sädesslag du har hemma

Byt kikärtor mot stora eller små vita bönor

Förenkla

Köp rostade nötter eller fröer 

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Whole oats cooked with saffron, baked pumpkin, lightly crispy chickpeas and kale chips! This is what my dinners look like most days - a tray filled with what’s in season (and what’s found at home) served with cooked cereals and any kind of legumes; cooked beans / lentils / peas or tofu / tempeh. Easy, quick and really delicious!

This is a dish to save as inspiration for many meals to come!

Winter salad with butternut squash, kale and chickpeas

Serves 4

Ingredients

2 1/2 dl whole oats (par bioled - I use what we in Sweden call “oat rice”, whole oat kernels which cooks in 10 minutes)

1 tiny pinch of saffron

1 butternut squash or pumpkin

100 grams kale

2 packages of pre cooked chickpeas

olive oil

1 pomegranate

2 1/2 dl plant-based yoghurt

1/2 dl pumpkin seeds, toasted

salt

How to

Cook the whole oats according to instructions on the packaging, with saffron.

Pre heat the oven to 200°C. Half the butternut squash and scoop out the seeds, cut the rest in smaller pieces. Put on a baking tray and brush with oil. Drain and rinse the chickpeas, dry and toss together with a drizzle of oil and a pinch of salt. Put on the baking tray with the pumpkin. Bake in the oven for 15 minutes, until pumpkin is soft and chickpeas lightly golden.

Wash and tear the kale in smaller pieces, remove the rough stalk. Missade leaves with a drizzle of oil and a pinch of salt until soft and silky. Add half to the tray and bake for another 5 minutes.

Cut away the botton and top from the pomegranate. cut along the inner “walls” of the pomegranate, from the topp to the bottom - to be able to break the whole pomegranate in to wedges. Then, in a bowl, poke out the pomegranate seeds.

Add cooked whole oats and the rest of the kale to the baking tray. Add dollops of yoghurt pomegranate seeds and toasted pumpkin seeds.

Het kikärtsgryta med morot, hirs och broccoli

Scroll down for recipe in English

Kryddmixer är en vinnare när du vill förenkla matlagningen. De flesta matbutiker har flera olika currys, det vill säga färdiga blandningar av kryddor, som du kan slänga i allt från soppor och grytor till att blanda rotsaker med innan du rostar dem i ugnen eller smaksätta en dressing med. Här får den indiska mixen Garam masala ge smak åt en enkel kikärtsgryta som är klar på nolltid, börja med den mindre mängden kryddmix, och smaka av för att veta vilken mängd du gillar bäst.

Het kikärtsgryta med rostad morot, hirs och broccoli

4 portioner

Ingredienser

1 gul lök

1 vitlöksklyfta

1-2 tsp garam masala

400 gram morötter

500 gram krossade tomater

2 dl kokosmjölk

1 mak lantbuljong, eller grönsaksbuljong

2 förpackningar (á 230 gram avrunnen vikt) kokta kikärtor

250 gram cocktailtomater

100 gram bladspenat

Olja till stekning

Salt

Syrad gurka

1 dl vatten

1/2 dl äppelcidervinäger

1 msk lönnsirap

1 gurka

Till servering

2 dl hirs, okokt (eller ca 6 dl kokt)

1 broccoli

fet växtyoghurt

surdegsbröd

Till garnering

Färsk koriander

Valfria groddar, exempelvis alfa alfa eller grönkålsgroddar

Gör såhär

Skala och finhacka lök och vitlök. Fräs i lite olja i en gryta tills de mjuknar. Tillsätt kryddmixen och låt fräsa med i 2 minuter. Skrubba och skär morötterna i små bitar. Tillsätt i grytan tillsammans med krossade tomater, kokosmjölk och buljong. Låt puttra i 10 minuter. Häll av och skölj kikärtorna, dela cocktailtomaterna på mitten och vänd ner i grytan tillsammans med spenaten. Smaka av med salt. Stäng av värmen.

Syrad gurka: Koka upp vatten, vinäger och lönnsirap. Ta bort från värmen. Skär gurkan tunt och lägg ner i vätskan. Sätt på ett lock och låt stå i minst 20 minuter.

Koka hirsen enligt anvisning på förpackningen. “Fluffa” försiktigt upp den med en gaffel när den har svalnat något.

Bryt broccolin i mindre buketter, skär stammen i slantar, och ånga eller förväll i ca 5 minuter.

Servera kikärtsgrytan tillsammans med hirs, broccoli, syrad gurka, en klick yoghurt och eventuellt lite surdegsbröd. Toppa med koriander och groddar.

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Spicy chickpea stew with roasted carrot, millet and broccoli

Serves 4

Ingredients

1 yellow onion

1 garlic clove

1-2 tsp Garam masala

400 grams carrots, finely chopped

500 grams crushed tomatoes

2 dl coconut milk

1 Tbsp vegetable stock

2 cans (á 230 grams) cooked chickpeas

250 grams cocktail tomatoes

100 grams baby spinach

Oil for frying

Salt

Pickled cucumber

1 dl water

1/2 dl apple cider vinegar

1 Tbsp maple syrup

1 cucumber

For serving

2 dl millet, uncooked (or 6 dl cooked)

1 broccoli

Full fat plant yoghurt

For garnishing

Fresh cilantro

Sprouts

How to

Peel and finely chop onion and garlic. Fry in a bit of oil until soft. Add the spice mix and fry for another couple of minutes. Add carrots, crushed tomatoes, coconut milk and vegetable stock to the stew, bring to a boil and let simmer for 10 minutes. Drain and rinse the chickpeas. Cut the cocktail tomatoes in half, add to the stew together with the baby spinach. Salt to taste. Put a lid on and remove from heat

Pickled cucumber: Bring water, vinegar and maple syrup to a boil. Remove from heat. Slice the cucumber thinly, put in the pickle liquid. Add a lid and let sit for 20 minutes.

Cook the millet according to instructions on the packaging. Carefully “fluff” it using a fork once it’s been cooked and cooled for a few minutes.

Tear the broccoli in to smaller pieces. Steam for 5 minutes. Sprinkle with flakey salt.

Serve the chickpea stew with cooked millet, broccoli, pickled cucumber and maybe a dollop of yoghurt. Top with cilantro and sprouts!

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!

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.

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