Havrepaella med rökt tofu och yoghurt

En spansk klassiker - på svenskt vis. Istället för ris använder jag närodlat havreris - hela havrekärnor som ger både god smak, och gott tugg! Hittar du inte havreris i din matbutik kan du använda mathavre, matkorn eller matvete.

Tofu är ett proteinrik och växtbaserad livsmedel som görs på sojabönor. För enkelhetens skulle använder jag här en lättrökt tofu, som bara behöver stekas på i någon enstaka minut innan den är urgod att servera.

Saffransdoftande havrepaella med rökt tofu och yoghurt

4 portioner

Ingredienser

1 gul lök

1 vitlöksklyfta

1/2 gram saffran

2 1/2 dl haveris

4 dl vatten

1 dl vitt vin, eller vitt matlagningsvin

3 morötter

250 gram cocktailtomater

250 gram frysta gröna ärtor, tinade

1 kruka färsk persilja

300 gram rökt tofu

2 msk rapsolja

Salt och nymalen svartpeppar

Till servering

Fet växtbaserad yoghurt

Färsk persilja, finhackad

Pumpafrön, gärna rostade

Gör såhär

Skala och finhacka lök och vitlök. Strimla eller hyvla morötterna tunt. Tina ärtorna.

Fräs lök och vitlök tills mjuka i olja, tillsätt saffran och morötter, fräs i 5 minuter till morötterna mjuknat något. Tillsätt havren, blanda runt och slå sedan på vatten och vin. Låt koka upp och sjud enligt anvisning på förpackningen tills havren är mjuk, men fortfarande har ett gott tuggmotstånd.

Skär tomaterna på mitten och finhacka persiljan, vänd ner i havrekoket tillsammans med ärtorna. Smaka av med salt och peppar. Sätt på lock och ställ åt sidan.

Skär tofun i skivor, stek runt om i en stek medelhet stekpanna. Fräs i lite olja tills de får fin färg runt om.

Servera havrepaellan tillsammans med tofun och en klick yoghurt, toppat med pumpakärnor och persilja.

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Saffron oat paella with smoked tofu and yoghurt

Serves 4

Ingredients

1 yellow onion

1 garlic clove

1/2 gram ground saffron

2 1/2 dl “oat rice” *

4 dl water

1 dl white wine

3 carrots

250 grams cocktail tomatoes

250 grams green peas

1 handful of fresh parsley

300 grams smoked tofu

2 Tbsp rapeseed oil

Salt and freshly ground black pepper

For serving

Fat plant based yoghurt

fresh parsley, finely chopped

toasted pumpkin seeds

How to

Peel and finely chop onion and garlic. Thinly slice or shave the carrots. Thaw the green peas if frozen.

Fry onion and garlic in a bit of oil until soft. Add saffron and carrots, fry for another 5 minutes. Add the oat rice, water and wine, bring to a boil. Cook for 10 minutes.

Cut the tomatoes in half and chop the parsley, add to the paella together with the green peas. Salt and pepper to taste.

Cut the tofu in slices. Pan fry on both sides, in a drizzle of oil, until golden.

Serve the paella with the tofu, yoghurt, yoghurt and toasted pumpkin seeds.

• “Oat rice” is a new product in Sweden, it’s whole oats which need only about 10 minutes cooking time. If you cannot get hold of this type of oat you can use naked oats / whole oats. These need soaking + about 30 minutes cooking time. If using this you can pre cook it and then toss together it with the pan fried veggies)

Tahini oat cookies with carrot

These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!

Tahini oat cookies with carrot

Makes 12

Ingredients

4 dl rolled oats

1/2 tsp baking powder

1 Tbsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp pure vanilla powder

14 fresh dates, pitted 

1 dl light tahini

2 Tbsp oat mylk or water

1 medium carrot

1 pinch flakey salt

How to

Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.

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

Lentil cracker with seeds and rolled oats

A staple which can vary in so many different ways! Depending on what seeds or nuts + flour I have at home my crackers always look different. This one though, with red lentils, have become one of my absolute favourites! Why? The lentils make the crackers if possible even more crisp - try for yourself!

My favourite way to serve them is with some kind of spread - you find a few of my favourites when scrolling though my recipes here on my website!

Lentil cracker with seeds and rolled oats

2 small trays

Ingredients

1 dl / 0.8 cups red lentils, soaked over night or for at least 8 hours

1 dl / 0.8 cups pepitas or pumpkin seeds

1 dl / 0.8 cups flaxseeds

1 dl / 0.8 cups rolled oats

1 dl / 0.8 cups oat flour

1 1/2 Tbsp chia seeds

1 1/2 Tbsp psyllium husk

1/2 tsp salt

2 dl water

2 Tbsp cold pressed rapeseed oil

How to

Soak the lentils, then rinse. Mix all the dry ingredients and the lentils in a bowl. Bring the water to a boil, pour over the dry mix together with the oil. Mix until a dough.

Divide the dough in two. Roll out, until very thin, between two pieces of parchment paper. Put on two baking trays. Let sit on the kitchen counter for at least 30 minutes.

Pre heat the oven to 150°C fan / 300°F fan. Bake the two trays in the oven for 30 minuter, carefully then turn the whole cracker thing around and bake for another 10 minutes, until dry and crisp. Let cool and indulge!!

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

Chocolate cranberry bliss balls with toasted sesame

Bliss balls is what I make when I crave something sweet but don’t want to make a whole cake. I use whatever dried fruits/berries (such as organic apricots, blueberries or mulberries) or fresh dates I have at home. Instead of oil I prefer to get my fat from tahini or any kind of nut butter as I like to use the WHOLE food, plus it’s adds LOTS of awesome flavour. Cacao is every so often in my bliss balls, and maybe some additional flavour such as cinnamon, blueberry powder or like here - cranberry powder! Then it’s the rolling left - coconut, toasted sesame seeds or nuts or berry powder all works perfectly!

These ones are my new favourites because A) they contain tahini which I love B) they are tangy thanks to cranberry powder and C) lightly crisp on the outside thanks to the toasted sesame seeds!

Hope you like them too! And please let me know your favourite bliss ball combinations!

Chocolate cranberry bliss balls with toasted sesame

Makes about 16

Ingredients

3 dl / 1.2 cups rolled oats

12 fresh dates, pitted

3/4 dl / 0.3 cups cacao, preferably raw

2 tsp cranberry powder

2 Tbsp light tahini

2-3 Tbsp water

1 Tbsp cacao nibs (optional)

a good pinch of flakey salt

For rolling

1 dl / 0.4 cups unhulled sesame seeds

How to

Mix the oats, cacao, cranberry powder and salt in a food processor. Add the dates and mix until crumbly. Add tahini and water to combine. Add a bit more water if necessary. Now you might want to add your cacao nibs. The batter should be a bit sticky as the oats will soak up the liquid when you let it sit for a moment.

Pre heat the oven to 175°C / 350°F. Spread out the sesame seeds on an oven tray and toast the seeds for 10 minutes. Let cool.

Form the batter in to about 16 balls. Roll in the sesame seeds. Store in the fridge or freezer - I like them best well chilled, pretty much straight from the freezer!

Cinnamon cookies with salty chocolate peanut butter

These little semi raw cookies are easy to make, pretty to look at and AWESOME to eat!!

I got the idea for these ones after yet another of my bliss balls-moments where I topped a cinnamon ball with a spoon of chocolate peanut butter. It was SO GOOD!

Here I’m using both almond butter (in the cookie) and the peanut butter (for the topping), but you could use either almond butter or peanut butter for both!

So, here’s my latest contribution to the world on yummy plant based treats, hope you like it!

Cinnamon cookies with salty chocolate peanut butter

Makes 16

Cinnamon cookies

10 fresh dates, pitted

1 Tbsp almond butter (or peanut butter)

3 dl / 1.2 cups rolled oats

1 Tbsp ground cinnamon

2-3 Tbsp water

1 pinch of flakey salt

Salty chocolate peanut butter *

1 1/2 dl / 0.6 cup unsweetened peanut butter crunchy (or almond butter)

1-2 Tbsp cacao powder, preferably raw

1/2 dl / 0.2 cups natural peanuts

1 Tbsp water (depending on how runny your PB is)

1 pinch of flakey salt

For garnishing

flakey salt

dried edible flowers (optional)

How to

Mix all the ingredients for the cinnamon cookies until you get a smooth dough, using a food processor. Add a bit more water in necessary. Form in to about 16 cookies, press down a small spoon in the middle of every cookie. Put the cookies on a plate.

Mix peanut butter, water, cacao and water until well combined. You might want to add a splash of water if the PB feels too thick. Add the whole peanuts and pulse until desired crunchiness.

Fill/top the cookies with the chocolate peanut butter using a small spoon. Sprinkle with flakey salt and dried flowers.

Put in the fridge, preferably for about an hour before serving.

Dig in and ENJOY!

* Make your own OR, you could also use the “Peanut butter chunky choco from” Urtekram. Super yummy and ready to go!

Apple cake bliss balls with cacao nibs

Delicious small bites of - my take on - a soft and sweet Swedish apple cake! Inspired by my dear friends at Food Pharmacy I made these ones the other day when I wanted something sweet for fika (Swedish word for a time of day when you sit down/chill out/have a snack + cup of tea or coffee or some other drink maybe). And I am very happy with the result - natural sweet, nutty and nutritious ingredients flavoured with two of my favourite spices; cinnamon and cardamom cannot go wrong. So it wasn't much of a gamble to be honest.

Unlike most bliss balls these ones are soft - and almost kind of chewy. As the cashews are soaked before mixing the bliss ball batter, they are easier to digest (+ nutrients even more accessible)+ adds an extra creaminess to the balls. Now let's bake!

Apple cake bliss balls with cacao nibs

Makes about 20 bliss balls

Ingredients

2 dl cashew nuts, soaked for 1-2 hours in 5 dl water I 1 tsp unfiltered apple cider vinegar

2 dl steel cut oats

1 red apple, roughly grated

6 fresh dates, pitted

2 tsp ground cinnamon

1 tsp ground cardamom

2 tbsp cacao nibs (optional)

grated coconut for rolling

How to 

Drain and rinse the cashews. Mix with the rest of the ingredients, except for the cacao nibs, until a soft and smooth batter. Add the cacao nibs and pulse a few times. Form in to 20 balls, and roll in grated coconut.

Store in the fridge or freezer. 

Favourite cracker spreads

Seed cracker is one of my big obsessions. It's a staple in my kitchen and I make a batch every other week to make sure I always have some at home. I like them with a creamy avocado and sprouts for breakfast, as a side to a hearty salad or delicious soup, as a nibble during a party or just as they are. Nutty, crispy and yummy. No matter when they are served a creamy spread goes very well with them. And creamy spreads is just what this blog post is about. 

These two are easy to make, contains lots of nutrition and flavour AND can be stored in the fridge for quite a few days. Make a big batch and keep some for upcoming breakfasts, lunches, afternoon snack moments and dinners. Except from having the spreads on a crispy cracker they could also be served to a hearty salad or in your favourite wrap. 

* The cracker above is "Oat and walnut cracker" from my cookbook The new green salad.

Pea and cilantro hummus

250 grams green peas 

2 tbsp tahini (I prefer the light one here, made of raw sesame seeds instead of toasted) 

1/2 dl water 

1 big handful of fresh cilantro 

1/2 dl cold pressed olive oil

salt and pepper to taste

fresh or dried cilantro for garnishing 

Carrot and tarragon hummus

4 dl/320 grams cooked chickpeas

250 grams cooked/steamed/baked carrots

2 tbsp tahini (I prefer the light one here, made of raw sesame seeds instead of toasted) 

1/2 dl water

1 small garlic clove, minced  

1 tsp dried tarragon

2 tbsp cold pressed olive oil

salt and pepper to taste 

sesame seeds + cold pressed olive oil for garnishing  

How to

Green pea and cilantro hummus: Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients and mix until creamy. Salt and pepper to taste. Sprinkle with cilantro before serving. 

Carrot and tarragon hummus: Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients, except for the olive oil, and mix until creamy. Add the oil and mix to combine. Salt and pepper to taste. Drizzle with oil and sprinkle with sesame seeds before serving. 

DONE!