Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

- In collaboration with Electrolux -

The ultimate winter feast cake! I’m using lots of flavours reminding me of winter to get that christmassy touch. Also, try switch parsnips for carrots if that’s what you have at home - or a combination of the two. A perfect way to use those last few carrots you find in the fridge.

Happy baking, and happy winter fika to you!

This Christmas I’ve partnered up with Swedish brand Electrolux to share a few of my favourite holiday baked goods (also check out my LUSSEKATTER), but also a creamy pumpkin soup with salad topping and a frothy carrot smoothie with tahini! Also I aim to inspire you to prepp your kitchen with the must-have-appliances which will help you get even more creative in the kitchen and cook even more yummy food - easy as 1 - 2 -3 . As Electrolux since their beginning have been creating products that make home life a little bit easier and a whole lot better, aims to create a better future PLUS works a lot on sustainable eating (and to inspire people to eat more plant based) it felt like a p-e-r-f-e-c-t match to team up.

You’ll see more of Electrolux and myself together throughout 2020 and I cannot wait to share it with you. And Ps. For this recipe I’ve used their Kitchen Assistant, makes baking easier for sure! Also I’ve got a green one and it’s really pretty.

Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

Makes 14-16 pieces

Ingredients

4 1/2 dl oat flour

2 1/2 dl oat buckwheat flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 pinch ground cloves

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp flakey salt

2 dl oat mylk

3 msk chia seeds

3 1/2 dl parsnip, grated and loosely packed

3/4 dl maple syrup

2 1/2 dl apple mash

Candied walnuts

1 dl walnuts

1 Tbsp maple syrup

1 pinch flakey salt

For serving

Thick plant yoghurt

Dried lingonberries *, or cranberries

Dried flowers, optional

Maple syrup

How to

Mix all the dry ingredients. Bring the oat milk to a boil, remove from heat and add the chia seeds. Stir to avoid chia seeds from clumping. Let sit while you grate the parsnip.

Add parsnip to the flour mix and start your kitchen assistant to combine. Add chia seed mix, parsnip, maple syrup and apple mash. 

Pre heat oven to 175°C. Line a round baking tin with baking paper in the bottom (I use a spring form pan with removable sides to make it easier to remove the cake after baking). Spread out the batter in the tin / pan. Bake in the oven for 50 minutes. Let cool.

Roughly chop the walnuts. Toast them in a dry pan on medium heat, when starting to smell nutty add the maple syrup and fry for another minute. Sprinkle with salt, remove from heat and put the walnuts on a plate. Let cool.

Top the cake with yoghurt, candied walnuts and dried lingonberries. Sprinkle dried flower on top and finish off by drizzling with maple syrup.

* Hey! Dry your own lingonberries! Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.

Plant roast with nuts, porcini mushrooms and quinoa

Plant roast with nuts, porcini mushrooms and quinoa

Topped with kale chips and apple lingonberry compote

Serves 6-8 at a buffet

Ingredients

350 grams parsnip

300 grams celeriac

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

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

10 cm leeks

3 garlic cloves

3 sprigs of fresh rosemary, finely chopped

15 fresh sage leaves, finely chopped

150 grams of kale

1 1/2 dl almond flour

2 dl walnuts

3 Tbsp chia seeds

1 tsp flakey salt

1 pinch freshly ground black pepper

Kale Chips

100 grams of kale

1 teaspoon rapeseed oil

1 pinch of flake salt

Apple and lingonberry compote

3 red winter apples, for example Ingrid Marie

1 dl lingon, frozen works fine

For serving

Roasted almonds *

How to

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

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

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

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

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

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

//

Nöt- och svamplimpa med quinoa och rotsaker

Toppad med Grönkålschips och äpple- och lingonkompott

6-8 portioner på en buffé

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

Ingredienser

350 gram palsternacka

300 gram Rotselleri

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

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

10 cm purjolök 

3 vitlöksklyftor, finhackade

3 kvistar färsk rosmarin, finhackade blad

15 färska salviablad, finhackade

150 gram grönkål

1 1/2 dl mandelmjöl

2 dl valnötter

3 msk linfrön

1 tsk flingsalt

1 krm nymalen svartpeppar

Grönkålschips

100 gram grönkål

1 tsk rapsolja

1 nypa flingsalt

Äpple- och lingonkompott

3 röda vinteräpplen, exempelvis Ingrid Marie

1 dl lingon, frysta

Till servering

Rostade mandlar *

Gör såhär

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

Koka quinoan enligt anvisning på förpackningen.

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

Skölj och finhacka grönkålen. Finhacka valnötterna.

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

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

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

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

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

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

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

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

Trifle with berry sauce, coconut yoghurt and granola

One of those desserts (aka weekend brekky or brunch) which looks very pretty yet is super easy to make. The perfect combo! All the different components can be prepared, and be ready to put together right before serving!

When it’s apple season, or rhubarb season you could make an apple compote or rhubarb compote - or a combination OR a fresh berry and rhubarb compote instead! Well you get my point, the “sauce” can be done in quite a few ways!

Trifle with berry sauce, coconut yoghurt and granola

4 portions

Berry sauce

250 grams frozen berries (for example raspberries and lingonberries)

2 Tbsp water

2 Tbsp chia seeds

1/2 tsp pure vanilla powder

1 pinch salt

For serving

2 1/2 dl / 1 cup coconut yoghurt, or any plant based yoghurt of your choice

2 dl / 0.8 cups granola (for example my Sweet buckwheat granola with parsnip or my Sweet date granola if you want to make your own), or just a mix or toasted nuts and/or seeds

freeze dried berries and berry powder (optional)

Dried flower sprinkles (optional)

How to

Put the berries and water in a saucepan, bring to a boil and let simmer for 5 minutes. Mix until a sauce using an immersion blender. Pour the sauce through a fine mesh strainer to remove any seeds (save the seeds and put in your next smoothie!). Add the chia seeds, mix using a spoon to avoid chia seeds from clumping, let cool.

Layer the berry sauce, coconut yoghurt and granola in 4 glasses. Garnish with freeze dried berries, berry powder and flower sprinkles. Serve!

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

Carrot cake porridge with lingonberries, apple and tahini

Carrot cake porridge with apple, lingonberries and tahini

Serves 2

Ingredients

2 dl / 0.8 cups steel cut oats

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

5 dl water

1 dl / 0.4 cups unsweetened oat mylk

1/2 dl / 0.2 cups soaked * buckwheat (optional but gives the porridge even more delicious texture)

1 carrot, finely grated

salt to taste

Topping

Frozen lingonberries

1 apple

cacao nibs

pepitas **

lingonberry powder

edible flower sprinkle

light tahini

flakey salt

How to

Bring oats, spices, water and almond mylk to a boil. Let simmer for a couple of minutes while stirring, until you get a creamy and delicious porridge. Rinse the buckwheat. Add the soaked buckwheat and carrot, let simmer 30 seconds. Salt to taste.

Divide in to two wide bowls. Topp with lingonberries, apple, cacao nibs, pepitas. Powder with lingonberry powder. Sprinkle the flowers and drizzle with tahini!!

* How to soak buckwheat: Put dried whole buckwheat in water and 1 tsp apple cider vinegar for every 2 1/2 dl water over night. Rinse thoroughly in the morning. You can store the soaked buckwheat in the fridge for several days and add in your morning porridge or lunch salad. Rinse before use.

** Pepitas are similar to pumpkin seeds but comes form hull-less pumpkin varieties whereas pumpkin seeds comes with a hull. However - the green seeds seen on the porridge above are sometimes referred to as pumpkin seeds too! Note that in Swedish we’d call them “pumpafrön”.

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.

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

Turmeric porridge with apple sauce, lingonberries and buckwheat

A warming and really smooth porridge filled with flavour! Cook your own apple sauce in no time att all, and top the whole thing with lingonberries and crispy toasted buckwheat. A perfect way to start the day!

Make a big batch of the spice blend for the porridge at the same time and store in an airtight container - ready to use for any porridge occasion during the coming weeks! 

Turmeric porridge with apple sauce, lingonberries and buckwheat

Serves 2

Ingredients

1.5 dl / 0.63 cups millet flakes

7 dl / 3 cups water

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

Apple sauce

1 red apple

1 pinch ground cinnamon

1 pinch salt

Topping

1 dl / 0.4 cups lingonberries

0.5 dl / 0.2 cups dried buckwheat groats 

How to 

Thaw the berries. 

Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge. 

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste. 

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top. 

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