Fralla med rostad pumpa, spenatpesto och kantareller

En fralla kommer lastad - med riktigt läcker och matig fyllning! En flört med hösten, både i form av säsongens råvaror men också de sprakande färger som vi snart omges utav. Se gärna till att göra lite extra av allt när du ändå är igång. Tillsammans med lite kokt havre, durra eller quinoa, och en näve rostade kikärtor, kan du även blanda ihop ingredienserna nedan till en god och matig sallad till en kommande måltid!

Fralla med rostad pumpa, spenatpesto, kantareller och syrad rödkål

4 frallor

Ingredienser

4 surdegsfrallor

1/2 pumpa, exempelvis Butternut eller Hokkaido

200 gram färska kantareller

50 gram färsk babyspenat

1 msk rapsolja

Flingsalt och nymalen svartpeppar

Syrad rödkål

200 gram rödkål

2 dl vatten 

1 dl äppelcidervinäger

Spenatpesto

100 gram färsk babyspenat

1 näve färsk persilja

1 dl pumpakärnor

1 liten vitlöksklyfta

1/2 dl extra virgin olivolja

1 msk näringsjäst (valfritt)

1 tsk äppelcidervinäger

Salt och nymalen svartpeppar

Gör såhär

Syrad rödkål: Hyvla rödkålen tunt på mandolin, eller skär tunt med kniv. Koka upp vätskan, dra av värmen och lägg i rödkålen. Sätt på en lock. Låt stå minst 30 minuter. Ta upp ur vätskan innan servering.

Värm ugnen till 200°C. Tvätta, dela och skiva pumpan i tunna skivor. Lägg på en bakplåt, pensla med lite olja, strö över lite flingsalt och rosta i ugnen i 20 minuter tills mjuka och lätt gyllene.

Spenatpesto: Rosta pumpakärnorna i en torr, medelhet stekpanna tills de börjar poppa och det doftar nötigt. Mixa alla ingredienser till en bitig pesto i matberedare. Smaka av med salt.

Borsta kantarellerna, förväll sedan sedan i en torr stekpanna på medelvärme tills all vätska försvunnit. Ringla över lite rapsolja och fräs tills gyllene. Salta och peppra efter smak.

Skär ett snitt i varje fralla. Fyll dem med färsk babyspenat, pumpa, rödkål, kantareller och pesto.

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Sourdough roll with roasted pumpkin, spinach pesto, chanterelles and pickled red cabbage

Serves 4

Ingredients

4 sourdough rolls

1/2 butternut squash or pumpkin

200 grams chanterelles

50 grams baby spinach

1 Tbsp rapeseed oil

flakey salt and freshly ground black pepper

Pickled red cabbage

200 grams red cabbage

2 dl water

1 dl apple cider vinegar

Spinach pesto

100 grams fresh baby spinach

1 handful fresh parsley

1 dl pumpkin seeds

1 small garlic clove

1/2 dl extra virgin olive oil

1 Tbsp nutritional yeast

1 tsp apple cider vinegar

flakey salt and freshly ground black pepper

How to

Pickled red cabbage: Shred the cabbage using a mandoline or a sharp knife. Bring water and apple cider vinegar to a boil. Remove from heat, add the cabbage and put on a lid. Let sit at least 30 minutes.

Pre heat the oven to 200°C. Wash, cut and slice the butternut squash. Put on a baking tray, brush with oil and sprinkle with salt. Roast in the oven for 20 minutes, until soft and lightly golden.

Spinach pesto: Toast the pumpkin seeds in a dry pan on medium heat until they start to pop. Mix all the ingredients for the pesto until crumbly. Salt to taste.

Brush the chanterelles. Fry in a dry pan until all water is gone. Add a drizzle of oil and fry until the chanterelles gets slightly golden. Salt and pepper to taste.

Fill the sourdough rolls with baby spinach, butternut squash. pickled red cabbage, chanterelles and pesto.

Bakad purjo med linser, plommon och gräslökspesto

- scroll down for recipe in English -

Stora fat med grönsaker tillagade på enkla vis, men upplagda med finess - det är det senaste jag fått riktig dille på i matväg!

Tanken är enkel - ta en grönsak som är i säsong och låt den spela huvudrollen. Håll det enkelt. Tillaga din (eller dina) utvalda grönsak och servera med några enkla tillbehör. Med någon krämigt, med krispigt. Med något sött, med något syrligt. Ja du förstår, de där små detaljerna som gör att något väldigt enkelt känns väldigt speciellt!

Allra helst läggs allt upp på stora, platta fat. Som gärna får ställas in i mitten av bordet tillsammans med gott bröd för alla att dela på!

Tips! Vill du inte syra dina plommon går det finfint att använda dem precis som de är.

Bakad purjo med linser, syrat plommon, yoghurt och gräslökspesto

4-6 personer som förrätt eller tillbehör

Ingredienser

2 medelstora purjolökar, eller 3 små

1 dl linser, typ beluga / korall / puy / gotlandslins

2 dl växtyoghurt

smörgåskrasse

1 tsk rapsolja

salt och nymalen svartpeppar

Syrat plommon

4 plommon

2 dl vatten

1 dl äppelcidervinäger

1 msk lönnsirap

Nötig gräslökspesto

2 rejäla nävar ruccola och / eller spenat

1 rejäl näve färsk persilja

2 msk näringsjäst

3/4 dl kallpressad rapsolja

1 msk färskpressad citronsalt

1/2 vitlöksklyfta, finriven

1 iltet knippe gräslök

1 dl valfria nötter eller frön, rostade

Flingsalt och nymalen svartpeppar

Gör såhär

Värm ugnen till 175°C.

Skär bort nedersta rotbiten på purjon och eventuellt den allra översta delen av det gröna i toppen ifall det känns torrt. Ta bort det allra yttersta lagret. Skär resten på mitten, på längden och sedan på bredden. Skölj noga. Lägg i en ugnsform och pensla med olja runt om. Baka i mitten av ugnen i ca 30 minuter, tills purjon är helt mjuk och har fått en lätt gyllene färg i kanterna. Täck över och ställ åt sidan.

Koka upp linserna i riklig mängd vatten, så att vattnet täcker en bra bit över linserna. Koka upp och låt sjuda i 5 minuter. Ta av från värmen, sätt på ett lock och låt stå i 10-15 minuter, tills linserna mjuknat men fortfarande har lite tuggmotstånd. Häll av vattnet.

Gräslökspesto: Rosta dina fröer eller nötter i en torr, medelhet stekpanna tills de blir lätt gyllene. Mixa alla ingredienser till en bitig pesto i matberedare eller blender. Smaka av med salt och peppar. 

Syrade plommon: Dela, kärna ur och skär plommonen i klyftor. Koka upp vatten, vinäger och sirap. Lägg i plommonen, sätt på ett lock och ta bort från värmen. Låt stå minst 20 minuter.

Varva bakad purjo och linser på ett fat. Klicka ut skedar med växtyoghurt över och toppa med pesto, plommon och krasse. Strö över flingsalt.

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Big plates filled with seasonal veggies and toppings, really simple cooking yet plated as if they were to be served at a really fancy place. That’s my latest foodie love!

Baked leeks with lentils, pickled plums, yoghurt and chives pesto

Serves 4-6 as a starter or side 

Ingredients

2 medium size leeks, or 3 smaller ones

1 dl lentils, such as beluga / puy / Gotlandlins / any lentil that will hold their texture when cooked

2 dl plant yoghurt

Cress

1 tsp rapeseed oil

Salt and freshly ground black pepper

Pickled plum

4 plums

2 dl water

1 dl apple cider vinegar

1 Tbsp maple syrup

Nutty chives pesto

2 handfuls of rocket or / and baby spinach 

1 big handful of fresh parsley

2 Tbsp nutritional yeast

3/4 cold pressed rapeseed oil

1 Tbsp freshly pressed lemon juice

1/2 garlic clove, grated

1 handful of chives

1 dl nuts or seeds of your choice

Flakey salt and freshly ground black pepper

How to

Pre heat the oven to 175°C.

Cut away the bottom part of the leeks, and if needed also the top part if it’s dry. Cut the rest in half, on the length then on the width. Put on a baking tray and brush with oil. Bake in the middle of the oven for about 30 minutes, until the leek is soft. Cover and set aside.

Cook according to instructions on the packaging. I usually let them simmer for 5 minutes then add a lid and remove from the heat, letting them sit for 10-15 minutes before rinsing. This way the lentils gets the perfect firm texture every time!

Nutty chives pesto:  Mix all the ingredients until a chunky pesto using a food processor or blender. Salt and pepper to taste.

Pickled plums: Slice the plums. Bring water, vinegar and syrup to a boil in a saucepan. Add the plum slices, put on a lid and remove from heat. Let sit for at least 20 minutes.

Toss together leeks and lentils, put on a big plate. Top with dollops of yoghurt and pesto, plums and cress. Sprinkle with flakey salt!

Baked celeriac burger with carrot miso spread, sprouts and herb pesto

Nothing gets as soft and sweet as a root celeriac baked for hours, it’s delicious! Thinly sliced it makes the perfect topping on a crisp bread or a piece of sourdough bread, teared in to smaller pieces it goes very well in a hearty salad and sliced like this in a burger! Use smaller celeriacs if making tiny burgers, and bigger ones if making a normal size burger - you get it!

When it comes to burgers I think that the add-ons are just as important, they can be really simple but I do love for them to be there. Here I made a carrot spread which I seasoned with miso, fermented soy bean paste, and a 1-minute-pesto with lots of herbs. Let gets cooking!

Baked celeriac burger with carrot miso spread, sprouts and herb pesto

8 mini burgers

Ingredients

2 tiny celeriacs

1 tsp rapeseed oil

Carrot miso spread

250 grams carrots

1 tsp light or dark organic miso paste *

1 Tbsp cold pressed rapeseed oil

1 Tbsp applecider vinegar

flakey salt and freshly ground black pepper to taste

Herb pesto

2 handfuls of fresh herbs, for example basil, parsley and cilantro

2 Tbsp pepitas / pumpkin seeds

1 Tbsp nutritional yeast / b-jäst

2 Tbsp cold pressed olive oil

1 Tbsp applecider vinegar

flakey salt and freshly ground black pepper to taste

For serving

8 mini buckwheat sourdough buns (or any bund you prefer), I get my from Mällyeko

pea shots

beet sprouts

How to

Pre heat the oven to 175°C / 350°F. Cut away the bottom part from the celeriac. Scrub the rest thoroughly. Brush the whole thing with oil and put in an ovenproof dish. Bake in the oven for about 1 hour, until it’s completely soft. Let cool, then cut in slices.

Wash the carrots, cut in smaller pieces and steam or boil until soft. Let cool. Mix with the rest of the ingredients for the carrot miso spread in a food processor until smooth. Salt and pepper to taste.

Mix together the ingredients for the pesto until a bitey texture using an immersion blender or food processor. Salt and pepper to taste.

Cut the buns in half. Put some carrot miso spread on the bottom parts, and pesto on the top parts. Top the carrot miso spread with two pieces of celeriac, sprouts and shots. Put the lid on top. ENJOY!

* Miso paste is a paste made of fermented soybeans. The difference between light and dark is (simply put) it that the dark one has a deeper flavour and more umami taste to it than the light one,

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

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Salad is my religion. It’s what I eat pretty much all the time (and they basically never look the same!!), what best describes my food philosophy; a plate or bowl PACKED with yummy stuff in different colors, flavours and with all the textures you want in a meal. And of course it’s also filled with nutrition - because that’s how I love to cook!

Happy cooking!

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Serves 4

Ingredients

1 Muscat pumpkin

500 g carrots

250 g kale and purple kale, a mix of them both or your choice

2 dl / 0.8 cups wild rice

3 apples

1 fennel

1/2 dl organic raisins or chopped organic apricots

100 g mixed leafy greens

edible flowers, optional - but very pretty!

cold pressed olive oil

salt and freshly ground black pepper

Carrot top pesto

Carrot tops (if you cant get hold of carrots with carrot tops you can use 2-3 handfuls of parsley or baby spinach) + the fennel fronds

1 dl / 0.4 cups parsley or cilantro

1 garlic clove, grated

1 Tbsp apple cider vinegar

1/2 dl pepitas

1 dl cold pressed olive oil

salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging.

Pre heat the oven to 175 degres Celsius / 350 degres Fahrenheit.

Peel, remove the seeds and cut the pumpkin in slices. Scrub the carrots. Put on a baking tray, toss around with a drizzle of oil. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Sprinkle with salt and pepper.

Lower the heat to 150 degres Celsius / 300 degres Fahrenheit. 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. Spread out on a baking tray and roast in oven for 7-10 minutes, until the kale is crispy.

Carrot top pesto: Mix all the ingredients, except for the pepitas, until a smooth pesto. Add the pepitas and mix until a crunchy consistency. Salt and pepper to taste.

Shave the fennel (make sure to use the WHOLE fennel - the stalks as well!) thinly using a mandoline, or a sharp knife. Slice the apples on the with. Toss around with a Tbsp of the pesto.

Layer the leafy greens, wild rice, baked vegetables, fennel, apples and raisins on a big plate. Top with dollops of pesto.

ENJOY!

Photo by Magnus Carlsson

Rolled veggie lasagna with a mushroom and lentil mince + Spinach pesto

An all-in-one-dish packed with flavour, lots of different textures, nutrition - and pure plant based food love! I top this kind-of-lasagna-thing with an easily and quickly mixed spinach pesto - which is truly irresistible! For my veggie slices I use a mix of courgette and aubergines - but you can mix and match (e.g. only use courgettes or only use aubergines) however you want, just make sure to have enough to roll up all the yummy veggie mince!

Also, make it your own thing and use other herbs instead or basil if you have any other at home, use seeds instead of walnuts if you're allergic etcetera! 

Rolled veggie lasagna with a mushroom and lentil mince

Serves 4

Ingredients

2 dl beluga lentils, uncooked (about 6 dl pre cooked)

400 g mushrooms

2 handfuls of fresh basil

2 medium courgettes 

2 medium aubergines

500 g crushed tomatoes

1 tbsp unfiltered apple cider vinegar 

2 garlic cloves, finely chopped

1 tbsp dired oregano

230 g pre cooked gigant white beans

2 tbsp cold pressed olive oil

1 handful of walnut kernels, chopped

1 tbsp nutritional yeast * (optional, gives a delicious cheesy and nutty flavour to the whole thing)

Spinach pesto

2 big handfuls of organic baby spinach

1 big handful of fresh basil

1 big handful of walnut kernels, preferably toasted to add an even nuttier taste to the pesto

1 small garlic clove

1 tbsp nutritional yeast (optional, gives a delicious cheesy and nutty flavour to the whole thing)

a squeeze of organic lemon + zest from 1 lemon

1/2 dl /0.2 US cups cold pressed olive oil

unrefined salt and freshly ground black pepper

Garnish

Fresh basil

How to

Cook the lentils according to instructions on the packaging. Wash the mushrooms.  Mix lentils, mushrooms, basil and 1 tbsp olive oil until veggie a mince. Add a pinch of salt and pepper.

Wash and slice the courgettes and aubergines very thinly lengthwise. Put slices on a big tray, salt them lightly and let sit for about 15 minutes to allow any bitter juice to drain from the aubergine - and to make the slices easier to roll. Dry the slices with kitchen paper.

Pour the crushed tomatoes in to a oven proof dish - preferably a cast iron one as that helps increase the absorption of iron from the food (to be more specific - from the cast iron dish itself). Add vinegar, garlic, oregano and white beans. Stir to combine.

Pre heat the oven to 150 degrees Celsius/300 degrees Fahrenheit. Take a courgette or aubergine slice. Put a spoon of the mushroom and lentil mince in one end and make a roll. Put the roll in the crushed tomato blend. Continue to fill the whole oven dish. Drizzle with olive oil, sprinkle with walnuts and nutritional yeast. Put the dish in the oven for 15-20 minutes, until the whole thing looks slightly golden.

Meanwhile - mix all the ingredients for the pesto until your preferred pesto texture. I like mine to be kind of crunchy! Salt and pepper to taste.

Top the lasagna with BIG dollops of spinach pesto and fresh basil. 

ENJOY <3 

Ps. Watch my stories - under "highlighted stories"/Recipes - for a Cook-along guide on this recipe! 

Photo retouch by excellent Sofia Törnqvist