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.

Rostad morot med grillad sallad, krutonger och cashewsås

Ett vackert inslag på middagen och buffén, eller en förrätt att dela på!

Rostat morotsstomp med grillad hjärtsallad, surdegskrutonger och syrlig cashewsås

4-6 portioner som förrätt eller tillbehör

Ingredienser

1 kilo morötter, med skalet kvar

4 små hjärtsallad

2 tsk rapsolja

Flingsalt och nymalen svartpeppar

Syrad rödlök

2 rödlökar

2 dl vatten

1 dl äppelcidervinäger

1 msk lönnsirap

Cashewsås

3 msk cashewsmör (eller 1 dl cashewnötter blötlagda i minst 4 timmar + 1 dl nytt vatten)

3/4 dl vatten

1 msk färskpressad citronsaft

1 tsk tamari, eller annan soja

Flingsalt och nymalen svartpeppar

Topping

2 skivor dagsgammalt surdegsbröd

1 tsk kallpressad rapsolja

Flingsalt och nymalen svartpeppar

Smörgåskrasse

Gör såhär

Värm ugnen till 175°C.

Skrubba morötterna, lägg på en ugnsplåt och blanda med lite olja. Rosta i mitten av ugnen i ca 30 minuter, tills de blivit ordentligt mjuka och skalet fått en vackert gyllene färg. Låt svalna något, mosa sedan till ett stop på ett stort platt fat.

Skala och skär rödlökarna i tunna klyftor. Koka upp vatten, vinäger och lönnsirap. Lägg i rödöken, sätt på ett lock, dra av från värmen och låt stå i minst 20 minuter.

Mixa ihop ingredienserna till cashewsåsen tills helt slätt (skölj först av cashewnötterna om du blötlagt hela, innan du mixar med vattnet). Smaka av med salt och peppar.

Riv brödet i små bitar, rosta i en torr stekpanna tills de får lite färg, ringla över rapsolja och en nypa salt och ta bort från värmen.

Skär hjärtsalladhuvudena i kvartar, skölj av och låt rinna av. Pensla med lite olja och grilla eller stek bitarna runt om i stekpanna tills de får fin färg. Lägg ovan på morotsstompet.

Toppa med syrad lök, surdegskrutonger och smörgåskrasse. Dra några varv med pepparkvarnen över fatet, och ringla över cashewsåsen.

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A nice plate for the dinner table or buffet - or why not serve as a starter to share!

Baked carrot mash with grilled gem lettuce, sourdough croutons and cashew sauce

Serves 4

Ingredients

1 kilo carrots

4 small gem lettuce

2 tsp rapeseed oil

flakey salt and freshly ground black pepper

Pickled onion

2 red onions

2 dl water

1 dl apple cider vinegar

1 Tbsp maple syrup

Cashew sauce

3 Tbsp cashew butter (or 1 dl cashews soaked for 4 hours)

3/4 dl water

1 Tbsp freshly squeezed lemon juice

1 tsp tamari or soy sauce

flakey salt

Topping

2 slices sourdough bread

1 tsp rapeseed oil

flakey salt and freshly ground black pepper

cress

How to

Pre heat the oven to 175°C. Wash the carrots, put on a baking tray and brush with oil. Bake in the oven for 30 minutes, until they are all soft and golden. Let cool. Mash roughly and put on a big flat plate.

Peel and cut the onion in to small boats. Bring water, vinegar and maple syrup to a boil. Add the red onion, put on a lid and remove from the heat. Let sit for at least 20 minutes.

Mix the ingredients for the sauce until smooth (first drain the cashews if soaking whole cashews). Salt and pepper to taste.

Tear the bread in to smaller pieces. Toast in a dry frying pan on medium heat. Drizzle with oil and sprinkle with salt. Toast for another couple of minutes until golden and crisp.

Cut the gem lettuce I quarters. Rinse and drain. Brush with oil and grill or pan fry until they get a nice lightly golden surface all around.

Put the grilled gem lettuce on top of the chunky carrot mash. Top with pickled onion, sourdough croutons and cress. Sprinkle with salt and freshly ground black pepper. Drizzle with cashew sauce.

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!

Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

A warming bowl of veggies and hearty broth. My love story with warming bowls of ramen hasn’t been going on for too long to be honest. But the second my very good friend treated me to one at her house a few months ago I knew what I’d been missing att these years.

Jump until today - my first ever ramen blog post; a Japanese inspired soup filled with veggies, noodles and of course a delicious broth! The broth gets even more tasty the longer you let it simmer, however I find this one to be perfectly fine with as little as 20 minutes on the stove too.

I hope you’d want to try it out!

Ramen with miso broth, shiitake mushrooms, tempeh and pickled carrot

Serves 4

Miso broth

100 grams shiitake mushrooms

8 dl / 3 1/2 cups vegetable stock, unsweetened

1 heaped Tbsp organic light miso paste

2 Tbsp tamari

1 Tbsp apple cider vinegar

Ingredients

1 garlic clove

2 shallots

1/2 fresh pointy cabbage

400 grams organic tempeh

1 tsp cold pressed rapeseed oil

1 Tbsp tamari

1 handful mung bean sprouts

4 portions soba noodles (or any other noodles you prefer)

Pickled carrot

2 carrots

1 dl / 0.4 cups water

1/2 dl / 0.2 cups apple cider vinegar

For garnishing

Thai basil

1 dl / 0.4 cups natural peanuts

1 nori sheet, teared in to smaller pieces

How to

Brush the mushroom, cut the bigger ones in half. Peel and cut the onion and garlic in small pieces. Put it all in a pot with the rest of the ingredients for the broth and bring to a boil. Let simmer until you prepare the rest, or for at least 20 minutes.

Scrub and julienne the carrots. Bring water and vinegar to a boil. Remove from heat and add the carrots. Put on a lid and let sit for at least 15 minutes.

Shred the cabbage. Slice the tempeh in thin slices. Fry on low to medium heat, in a tiny bit of oil, until they get slightly crisp and golden brown. Pour over the tamari and let absorb, remove from heat.

Boil the noodles according to instructions on the packaging.

Divide noodles, veggies, sprouts and tempeh in 4 bowls. Add the broth. Garnish with herbs, peanuts and nori. Serve straight away!

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

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.

Carrot- and tomato soup with red lentils and quinoa

With a high speed blender at home you can not only make creamy nut butters, smooth smoothies, sauces, dressings, ice creams, hummus in minimum amount of time - you can also make a delicious soup in almost no time at all. Mix your raw veggies until completely smooth, then just transfer to a saucepan and let the whole thing simmer for a couple of minutes. READY! Add some kind of topping (can be shaved veggies, beans, nuts or seeds or quinoa as I have here) for a even more hearty soup. I also added some red lentils, if you want to do the same and are using soaked + sprouted ones you can just add them without any extra simmering, but it you're using raw ones you would want to simmer for about 10 minutes, on low heat. 

In this recipe I use carrots and tomatoes as the base for the soup - but you could also add fennel, parsnip, pumpkin or whatever you find in you fridge. You could also make a green soup with broccoli, peas, spinach etc. Feel free to vary the soup depending on what you're craving at the moment! Also, this is a clever recipe if you want to make a smaller amount of soup, to serve one or two. Just use half of everything! 

 

Carrot- and tomato soup with red lentils and quinoa

Serves 4

Ingredients

600 g carrots

400 g tomatoes (or same amount crushed tomatoes, without citric acid)

1 small red onion

1 garlic clove

4 dried organic apricots

1 liter water

1 tbsp unfiltered apple cider vinegar 

2 dl / 0.8 US cups red lentils (optional, preferably soaked + sprouted)

1 handful fresh herbs of your choice 

unrefined sea salt or mountain salt and freshly ground black pepper to taste

Topping

2 dl / 0.8 US cups cooked red quinoa (optional)

250 g cocktail or plum tomatoes in different colors

1/2 dl / 0.2 US cups hemp seeds 

1 handful of fresh parsley, chopped

How to

Wash and slice the carrots in to smaller pieces. Cube the tomatoes. Peel the onion and cut in to smaller pieces. Put in a high speed blender with apricots and water, blend until completely smooth. I use one of the three timed blend cycle buttons (35 seconds, 60 seconds and 90 seconds - I use the 90 seconds one for soups like this) on my Omniblend high speed blender to make sure the soup gets really creamy. Add some water if the soup is too thick (especially if you want to add red lentils in the next step, as the lentils will absorb some of the water). 

Transfer to saucepan and bring to a simmer. Add 2 dl red lentils (soaked over night + sprouted for 24 hours) and let simmer for about 2 minutes*.

Wash and cut the tomatoes in half. Toss together with the parsley and quinoa.

Pour the soup in to 4 bowls, top with the quoinoamix and hemp seeds.

* If you're using raw red lentils let simmer for about 10 minutes, until soft but still "al dente".