Sweet n’ nutty oat cookies with almond butter

Skrolla ner för recept på svenska

Sweet, slightly crisp and chewy. The perfect cookies for your next fika, weekend brekky, brunch or dessert-in-the-middle-of-the-week! This recipe can be varied depending on what you have at home - try substituting cashews / pumpkin seeds / almond butter for the same amounts of other nuts / seeds / nut or seed butter!

Sweet n’ nutty oat cookies with almond butter

Makes 10 cookies

Ingredients

2 Tbsp chia seeds

1 dl water

1 tsp ground cinnamon

1/2 tsp vanilla powder

1 pinch flakey salt

2 dl rolled oats

1 dl cashew nuts

1 dl pumpkin seeds

1 dl almond butter, or any other nut or seed butter

1/2 dl coconut syrup, or maple syrup

For garnish

1/2 dl finely chopped almonds, or any other nuts or seeds

How to

Pre heat the oven to 175°C.

Bring the water to a boil. Remove from heat and stir together with the chia seeds in a baking tin, let sit for 5 minutes. Add cinnamon, vanilla, salt and oats. Roughly chop the cashews, add to the tin together with the pumpkin seeds, almond butter and syrup. Stir together until you ger a sticky batter. Form in to 10 balls, put on a baking tray and press down. Garnish with cashews and chopped almonds.

Bake your cookies in the oven for 30 minutes, until golden and slightly crisp. Let cool.

Store in an airtight container in your fridge or freezer.

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Sötnötiga havrekakor med mandelsmör 

Ger 10 kakor

Efterrätter som går att förbereda helt är en god idé när det vankas trerätters tycker jag. Att de dessutom kan extraknäcka som lyxiga frukostkakor, eller eftermiddagsfika är ett stort plus! Du kan variera innehållet beroende på vad du gillar eller har hemma; cashewnötter, mandlar och mandelsmör kan bytas ut mot samma mängder av andra nötter, fröer och nöt- eller frösmör.

Ingredienser

2 msk chiafrön

1 dl vatten

1 tsk malen kanel

1/2 tsk vaniljpulver

1 nypa flingsalt

2 dl havregryn

1 dl cashewnötter + extra till garnering

1 dl pumpakärnor

1 dl mandelsmör, eller annat nötsmör

3/4 dl kokossirap, eller lönnsirap

Till garnering

1/4 dl finhackade mandlar (eller andra fröer / nötter som du haft i kakorna)

Gör såhär

Värm ugnen till 175°C.

Koka upp vattnet, blanda med chiafröna i en bunke och låt svälla i 5 minuter. Vänd ner kanel, vaniljpulver, salt och havregryn. Hacka cashewnötterna grovt, blanda ner i bunken tillsammans med pumpakärnorna. Tillsätt mandelsmör och sirap, rör runt till en smet. Forma till ca 10 bollar, tryck ut till runda platta kakor på en ugnsplåt. Garnera med cashewnötter och hackad mandel.

Baka i ugnen i 30 minuter, tills kakorna fått en lätt gyllene färg. Låt svalna.

Förvara i lufttät burk i kylen eller frysen.

Plant bourguignon with lentils, beets and kale

- Skrolla ner för recept på svenska -

Plant bourguignon with lentils, beets and kale

Served with potato mash, plant yoghurt and pickled carrot

Serves 4

Ingredients

2 small yellow onions

2 garlic cloves

250 grams fresh chanterelles, or 15 grams dried 

2 Tbsp tomato puree 

1 tsp dried thyme

3 bayleaves

4 carrots

4 beetroots

1,2 liter vegetable stock

4 dl red wine

2 Tbsp nutritional yeast

1 1/2 dl swedish lentils such as Gotlandslins, or any other firm lentils such as beluga lentils

100 grams kale

Rapeseed for frying

salt and freshly ground black pepper

Potato mash with horseradish and dijon mustard

600 grams potato

2 tsp fresh horseradish, grated

1 tsk dijon mustard

flakey salt and freshly ground black pepper

Pickled carrot

2 carrots

2 dl boiling water

1 dl apple cider vinegar

1 Tbsp maple syrup 

1 pinch salt

For serving

Plant yoghurt

Fresh parsley, chopped

Fresh rosemary, finely chopped

How to

Soak the chanterelles if using dry. Peel and slice the onion, finely chop the garlic. Fry in a bit of oil in a pot until fragrant. Add chanterelles, tomato puree, bayleaves and thyme. Fry for another minute. 

Scrub the carrots and beets, cut away the bottom and top part of the beet. Cut carrots and beets in big pieces. Add to the pot together with vegetable stock, wine and nutritional yeast. Bring to a boil and let simmer for 15 minutes. Add the lentils and simmer for another 15 minutes, until lentils are soft but still got an “al dente taste” to them. Rinse the kale, tear the leaves in smaller pieces (remove the stalk but save for a smoothie moment to minimise food waste!). Add to the pot, remove from heat. Salt and pepper to taste.

Pickled carrot: Scrub the carrots, shred thinly. Bring water, vinegar, maple syrup and salt to a boil. Add the carrots, remove from heat and put on a lid. Let sit for at least 30 minutes.

Potato mash: Scrub the potato, boil until soft in lightly salted water, for 15-20 minutes. Drain and then mash with rest of ingredients. Salt and pepper to taste.

Serve the bourguignon with potato mash, pickled carrot och plant yoghurt, sprinkled with fresh herbs!

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Växtbourguignon med svenska linser, rödbetor och grönkål

Serverad med potatismos, växtyoghurt och syrad morot

4 portioner

Ingredienser 

2 små gula lökar

2 vitlöksklyftor

150 gram trattkantareller, eller 15 gram torkade och blötlagda

2 msk tomatpuré

1 tsk torkad timjan

3 lagerblad

4 morötter

4 rödbetor

1,2 liter grönsaksbuljong

4 dl rödvin

2 msk näringsjäst

1 1/2 dl svenska linser så som Gotlandslins, alternativt belugalinser

100 gram grönkål

rapsolja att steka i

salt och nymalen svartpeppar

Potatismos med pepparrot och dijon

600 gram potatis

2 tsk färsk pepparrot, finriven

1 tsk dijonsenap

flingsalt och nymalen svartpeppar

Syrad morot

2 morötter

2 dl kokande vatten

1 dl äpplecidervinäger

1 msk lönnsirap

1 nypa salt

Till servering

Växtyoghurt

Färsk persilja, finhackad

Färsk rosmarin, finhackad

Gör såhär

Blötlägg trattkantarellerna om de varit torkade. Skala och skär löken i smala klyftor, finhacka vitlöken. Fräs tills mjuka i lite olja i en gryta. Tillsätt svamp, tomatpuré, lagerblad och timjan. Fräs i ytterligare 1 minut.

Skrubba morötter och rödbetor noga. Skär bort rotbiten och blastbiten från rödbetorna. Skär morot och rödbetor i stora bitar / klyftor. Tillsätt rotsaker, buljong, vin och näringsjäst till grytan. Koka upp och låt sjuda i 15 minuter. Tillsätt linserna och låt sjuda i ytterligare 15 minuter, tills linserna är mjuka men fortfarande har lätt tuggmotstånd. Skölj och strimla grönkålen (ta bort den nedersta hårda delen av grönkålsstjälken (spara gärna och mixa ner i en smoothie för att minska matsvinn!), tillsätt i grytan och stäng av värmen. Smaka av med salt och peppar.

Syrad morot: Skrubba morötterna, hyvla med en mandolin eller potatisskalare, eller riv tunt. Koka upp vatten, vinäger, lönnsirap och salt. Ta av från värmen och lägg i moroten. Täck med lock och låt stå i minst 30 minuter.

Potatismos: Skrubba potatisen, koka mjuk i lättsaltat vatten, i ca 15-20 minuter. Låt ånga av i några minuter. Mosa sedan till ett mos tillsammans med havredryck, pepparrot och senap. Smaka av med salt och peppar.

Servera grytan tillsammans med potatismoset, den syrade moroten, växtyoghurt och färska örter!

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!

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

Plant-based by Thess Chocolate Mountain bars

During my mountain trail running adventure in the Swedish Jämtland mountains these ones were one of the few precious things I filled my tiny backpack with. Delicious and creamy bars filled with chocolate, protein and plant power to fuel you up during weekend hikes, long or short adventures, fika at home or whatever you’re up to!

As I like my bars / bliss balls to be reeeaaally creamy rather then only nutty (as it would be if using only nuts / dried fruit, something many of the bars you get from different stores are if you ask me), I like to use oats and protein powder (I use vegan unsweetened / natural pea protein to get it as clean as possible) in addition to the seeds and seed butter (which contains LOTS of protein!). Makes the most creamy chocolate protein bar ever believe me!! And also, feel free to use any nuts or seeds you want instead of the pepitas / tahini to fit your taste buds / pantry!

Let’s get baking!

Plant-based by Thess Chocolate Mountain bars

Ingredients

14 fresh dates, pitted

1 scoop protein powder (I use vegan unsweetened / natural pea protein)

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups cacao powder

2 dl / 0.8 cups pepitas / pumpkin seeds

1/2 dl / 0.2 cups light tahini

1 good pinch flakey salt

1-2 Tbsp water if needed 

For garnish

Flakey salt

dried flowers

How to

Pre heat the oven to 175°C. Spread out the pepitas on a baking tray, toast in the oven for 5-10 minutes, until they get slightly golden and start to pop. Let cool.

Mix alla the ingredients in a food processor until super creamy! Add a bit more water to combine if necessary. Put the dough in between two baking papers, roll out to a square using a rolling pin. Garnish with salt and flowers, roll with the rolling pin again to make the salt and flowers stick. Put the whole thing in the freezer for 1 hour. Take it out and cut in to good-size bars. Wrap them up in baking paper or aluminium foil (or just a glass box if you’re not taking them with you on adventure), store them in an air tight container in the freezer. Stays well for months! However I doubt they would ever last that long…

Hope you like them!

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

Cashew ice cream bites with crispy chocolate coating

Most times when I make “raw desserts” like these ones I use buckwheat in the base as I think it can get quite “heavy” and almost too filling if there is nuts and seeds in the whole thing. PLUS the toasted buckwheat gives a great crispy texture!

This goodies takes a bit of preparation or - more accurately - that you have time to do the cake the day before you’d want to serve/enjoy it. Mostly because the cake needs a good 8 hours or too so set in the freezer. The steps before though doesn’t take much time at all and aren’t tricky. So - let’s get baking right this second so that you could enjoy a bite or two (or 5) tomorrow!

Cashew ice cream bites with crispy chocolate coating

Makes 12

Chocolate layer

4 dl / 1.6 cups whole buckwheat groats

24 fresh dates, pitted

1 dl / 0.4 cups cacao, preferably raw

2 pinches sea salt

3 Tbsp light tahini *

Ice cream filling

3 dl / 1.2 cups cashew nuts, soaked for 2-4 hours

2 dl / 0.8 cups coconut milk or oat cream

10 fresh dates, pitted

1 tsp pure vanilla powder

1 pinch sea salt

100 grams frozen (or fresh if in season and locally grown) blueberries, thawed

25 grams freeze-dried berries, for example raspberries and strawberries

How to

Soak the cashews for 2-4 hours.

Pre heat the oven to 175°C / 350°F.

Put the buckwheat in a fine mesh strainer. Bring about 5 dl of water to a boil. Pour over the buckwheat, then rinse with cold water. Put the buckwheat on a baking tray, toast in the oven until dry and crisp - takes about 10-15 minutes. Stirr every now and then.

Mix the toasted buckwheat for a minute in a food processor. Add the rest of the ingredients and mix to a dough. You might want to add a bit more water if the dough feels too dry. Divide the dough in half. Roll the doughs, one at a time, in to thin “sheets” between two baking papers using a rolling pin. You want the sheets to be the same size as the bottom of a small baking tin which you’ll use to freeze the ice cream bites in. Put one sheet in the bottom of the baking tin (with a baking paper underneath). Put in the freezer for 30 minutes.

Rinse and drain the cashews. Mix with the rest of the ingredients - except the blueberries - until completely smooth using a blender. Pour 2/3 of the mix on top of the chocolate base. Add the blueberries to the blender and mix until completely smooth once more. Pour over the cashew base. Sprinkle over the freeze-dried berries. Put in the fridge for 2 hour. Take out, and finish by adding the second crispy chocolate layer on top, lightly press in down. Put back in the fridge and let sit over night.

Remove from the fridge and cut in to small pieces, to get the prettiest pieces it’s easiest to cut them straight out of the freezer - however I prefer to wait 5-10 minutes before serving. It’s THE BEST, trust me! Even though it’s reallyyyyy heard not to start eating them straight away…

HOPE YOU LIKE THEM!

*If you cannot find light one I’d suggest you’d use cashew butter instead, as a dark tahini will give to much flavour here - we want to get the “humble” flavour/quality wihich both light tahini and cashew butter have - unlike other nut/seed butters (which I LOVE too, but just not here).

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

Savoury banana muffins with ginger and cinnamon

This a my twist on my beloved banana bread from my second cookbook The new green protein, in the form of a muffin! Moist, savoury and perfect to bring to your picnic, as snack or serve for weekend breakfast. For variation try adding berries to the batter before baking them!

Also, fo a even more savoury muffins add a handful of finely grated carrot or parsnip!

Savoury banana muffins with ginger and cinnamon

Makes 12

Ingredients

2 dl / 0.8 cups oat flour

2 dl / 0.8 cups buckwheat flour

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

3 green bananas (as in not the most ripe ones)

3 Tbsp shia seeds

1 1/2 dl / 1 cup unsweetened oat mylk, or your choice of plant mylk OR water

1/2 dl / 0.2 cups cold pressed rapeseeds oil

How to

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

Bring the oat mylk to a boil, remove from heat and mix with the chia seeds. Let sit for 10 minutes until you get a pudding, mix half way through to avoid the chia seeds from clumping.

Peel and mash the bananas with a fork.

Combine all the dry ingredients in a bowl.

Add the chia mix, banana and oil to the dry mix and stir until you get a sticky batter. Divide in to 12 muffin moulds. Bake in the oven for 30-35 minutes, until the muffins get all golden.

ENJOY!

Ps. Check if the muffins are ready sticking a toothpick in the center of the muffin, the toothpick should come out clean with only a couple of crumbs clinging to the sides when the muffins are done!

The secret berry smoothie bowl

I love smoothie bowls. Because a) they are creamy and smooth 2) you can top with tons of things you love 3) they can be done in sooo many ways!! Usually I wouldn’t make a smoothie bowl during cold winter BUT I’ve had an revelation when it comes to smoothie bowls.

After years of making them smoothie bowls I just made my first one with CAULUFLOWER as the base. It’s AWSOME! The cauliflower gives that creamy touch, but without any cauliflower taste (I love cauliflower, but probably wouldn’t appreciate it in my morning smoothie bowl). A way of making a more locally produced smoothie bowl for me where I live, since we don’t have any bananas near by. LIKE IT A LOT!

Buy your organic cauliflower, tear it in to smaller florets, steam it for 10 minutes, let it cool and then freeze it. OR buy already frozen cauliflower from the grocery store!!

Now, let’s make a smoothie bowl! And cuddle up under a duvet when eating if it’s winter outside when you read this!

Secret berry smoothie bowl

Serves 1

Ingredients

100 g steamed and frozen cauliflower

125 g mixed berries, like blueberries and raspberries

1 Tbsp seed butter or nut butter, like tahini or almond butter

1 dl / 0.4 cups unsweetened plant mylk

1 Tbsp fresh ginger, grated

1 Tbsp berry powder, optional

Topping suggestions

seasonal fruit/berries

coconut yoghurt

dried flowers

walnuts

hemp seeds

How to

Thaw the cauliflower for 10 minutes. Mix all the ingredients in a blender until REALLY creamy! Maybe add a bit more plant mylk if it’s too thick for your taste or not smooth enough. Pour in a bowl, top with your favourite things. Preferably a lot of things. ENJOY!

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.

Saffron quinoa with brassicas, avocado and pomegranate

Here comes one of my favourite salads for the winter season. Flavours and veggies that reminds me of candlelit dinners, cosy mornings and Christmas gatherings - all tossed together in to this recipe!

If you ask me every festive buffet requires a semi raw salad - a salad where at least most of the components are raw - great thing as that will add lots of texture and freshness which goes very well with basically anything. Cook the quinoa prior to serving and massage/shave/slice/deseed the rest of the components (preferably put the brassica i ice cold water to get them really crispy!)- then just toss it all together just before serving!

Saffron quinoa with brassica, avocado and pomegranate

Serves 4-6

Ingredients

3 dl / 1.2 cups white quinoa

0.25 grams saffron, ground

100 gram kale (you might want to use black kale instead of kale if you’re pairing this one with my pumpkin tray recipe from the previous post)

50 gram red cabbage

1 fennel

1 avocado, sliced

1 pomegranate, deseeded

1 dl / 0.4 cups mixed seeds and nuts, toasted

1 Tbsp extra virgin olive oil

flakey salt

How to

Cook the quinoa according to instructions on the packaging, together with the saffron.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Since they’ll the added raw to the salad you want the pieces to be quite small. Massage with olive oil and a pinch of salt until silky.

Shred the red cabbage thinly using a mandoline, a vegetable peeler or a sharp knife. Trim the fennel bulbs, then shred thinly on the width using a mandoline/vegetable peeler/sharp knife. Put cabbage and fennel in ice cold water for 20 minutes - this will make them extra crispy!

Toss together the cooked saffron quinoa, kale, cabbage, avocado, pomegranate and seeds/nuts!

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten. Photo by Stefan Edetoft

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

Roasted carrots and parsnips with ginger tahini dressing and pomegranate

Roasted baby carrots + baby parsnips. Drizzled with a ginger tahini dressing. And sprinkled with toasted almonds, lots of fresh herbs and fruity pomegranate seeds. Easy peasy planty side for ANY occasion!!

AND, if you want to make it a main dish you could serve with some cooked grains of your choice (quinoa, wild rice, sorghum, millet etc) and some kind of protein packed spread, for example my sweet potato and roasted garlic hummus (might be my favourite one in the world) or my Pea and cilantro hummus.

Roasted carrots and parsnips with ginger tahini dressing and pomegranate

4-6 servings, as a green side

Ingredients

500 g new season/baby carrots/carrots bought in a bunch (you could use any type of carrot really, but I find that the baby ones are even better for this recipe as I prefer to roast them whole - and with the peel on)

10 baby parsnips (see note on carrots above, same thing here)

2 dl / 0.8 US cups fresh parsley

2 dl / 0.8 US cups pomegranate seeds

1 dl / 0.4 US cups almonds

1 tbsp rapeseed oil

unrefined sea salt

Ginger tahini dressing

1/2 dl / 0.2 US cups light tahini (I prefer to use tahini made of non roasted sesame seeds as the flavour is not as sharp as if you would use a dark tahini)

3/4 dl / 0.3 US cups water

zest from 1 organic lemon + 2 tbsp freshly pressed lemon juice

1 tbsp fresh ginger, grated

unrefined sea salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Remove the carrot tops if there are any (these ones are GREAT to use in a home made pesto, smoothie or herb hummus!). Scrub the carrots and parsnips (if the peel on the parsnips is too thick you might want to peel them - otherwise it’s great to leave on).

Put the root veggies on a baking tray and drizzle with oil. Sprinkle with salt. Roast in the middle of the oven for about 35 minutes, until they are slightly golden and the peel is slightly crispy.

Put the almonds on a baking tray. Roast in the middle of the oven for about 10 minutes, until a nutty aroma fills the kitchen. Stir around halfway through. Let cool.

Mix all the ingredients for the ginger tahini dressing using a blender/immersion blender. Salt and pepper to taste.

Put the roasted veggies on a serving plate, drizzle over ALL (important part, the dressing is great) the dressing. Sprinkle with chopped parsley, almonds and pomegranate seeds. And some flakey salt!

Best,

Thess

Recipe was first published in The Gothenburg-Post/Två dagar. Photo by Fanny Hansson.

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Photos by Anges Malterdotter

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Serves 4

Ingredients

1 butternut squash

1 cauliflower

250 g parsnips

200 g kale

230 g (about 4 dl / 1.6 US cups) pre cooked chickpeas

1 fennel

1 tsp mild curry blend (choose your favourite!)

2 tsp dried cilantro

1 tbsp cold pressed olive oil

flakey salt and freshly ground black pepper to taste

Avocado mash

2 avocados

1 tbsp apple cider vinegar 

a handful of fresh mint, finely chopped

flakey salt and freshly ground black pepper to taste

How to

Pre heat the oven to 175 degrees celsius / 345 degrees Fahrenheit.

Peel, remove the seeds and dice the butternut squash in 2x2 cm pieces. Tear the cauliflower in to smaller florets (and keep the light leaves - the are delicious to roast as well). Scrub the parsnips, cut in half. Rinse the chickpeas, then dry them with kitchen paper. 

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. Put half of the kale on your serving platter, the rest is going in to the oven when about 5-7 minutes remains on the roasted veggies.

Put the butternut squash, cauliflower, parsnips and chickpeas on a baking tray (separated), drizzle with olive oil. Massage the cauliflower florets + leaves and chickpeas with the curry blend. 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. Add half of the massaged kale when 5-7 minutes remains. Toss everything with the dried cilantro once out of the oven.

Shave the fennel using a mandoline or cut thinly using a sharp knife. Peel and pit the avocado, mash, with vinegar and finely chopped fresh mint, using a fork. Salt and pepper to taste.

Layer all the ingredients on a big serving plate. Top with dollops of the avocado mash. Sprinkle with flakey salt.

Carrot and courgette stir fry with sorghum, cabbage and avocado + kale marinated lentils

A stir fry is something a make all the time, but they close to never look the same! I take whatever veggies I have at home, grate some of them and cut some of them. I fry the greens with garlic and ginger (those two are pretty much always the same. Never get tired of them) for a few minutes, mix with any pre cooked cereal or pseudo cereal that I have at home, add some fresh herbs, salt and pepper. Might add an avocado on top + some extra (pre cooked) lentils or beans that I've just marinated.

So, the key to having the dinner, lunch or whatever ready in 15 is to have a few things sorted out the day before. And it's really (REALLY) easy bits. Cooking any/a couple of cereals or pseudo cereals (quinoa, buckwheat, sorghum, millet, naked oats, brown rice, red rice, wild rice...you get the point!) + any/a couple of legumes. Then you're ready to create masterpieces in just 15 minutes the days ahead. But if you have not pre cooked anything you don't have to feel down, you can do it all at the same time too. 

Anyways - here comes the recipe!!

 

Carrot and courgette fry with sorghum, cabbage and avocado

Served with kale marinated beluga lentils

4 people

Ingredients

6 carrots

2 courgettes

1 yellow onion

1 garlic clove

2 tbsp fresh ginger, grated

4 dl cooked sorghum (naked oats, quinoa, wild rice, brown rice etc works just as fine) (equals about 2 dl / 0.8 US cups uncooked lentils)

1/4 cabbage 

1 tsp turmeric

1/2 dl / 0.4 US cups fresh parsley, finely chopped

4 dl cooked beluga lentils (equals about 1 1/3 dl / 0.6 US cups uncooked lentils)

1 tbsp cold pressed coconut oil

Kale (pesto) marinade

3 dl / 1.2 US cups kale leaves, teared in to smaller pieces

1 dl pepitas, preferably toasted

1 dl cold pressed olive oil

1 small garlic clove

1 tbsp nutritional yeast * (optional)

flakey salt and freshly ground black pepper to taste

For serving

2 avocados

toasted buckwheat groats (learn how to make them here)

How to

Scrub and grate the carrots. Cut the courgette in smaller pieces. Finely slice the cabbage using a mandoline or vegetable peeler or just slice using a sharp knife.

Peel and finely slice the onion + garlic, fry in coconut oil until soft and fragrant in a frying pan with high sides (or use a wok pan if you have one!). Add the carrots and courgette and fry for a couple of minutes. Add the sorghum and turmeric, toss around until everything is golden, lovely looking and has a nice temperature.

Add the cabbage + parsley, toss around. Salt and pepper to taste.

Mix all the ingredients for the kale pesto. Salt and pepper to taste. Toss around with the beluga lentils. 

Serve your stir fry with lentils, avocado and sprinkle toasted buckwheat (or any nuts/seeds) on top. Other things that would be nice to add could be sprouts/shots/microgreens, baby spinach. 

Mindfully ENJOY! 

* Nutritional yeast is a deactivated yeast which is high in protein and contains some B-vitamins and also have traces of other vitamins and minerals. The yeast is flakey and yellow and has a nutty/creamy/cheesy flavour. Can be used in plant based cooking (in sauces, lasagna, on kale chips, popcorn and as one of the main ingredients when making vegan parmesan - just to mention a few!). You find nutritional yeast in natural/health food stores and online.

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

Soft raspberry ice cream with whipped coconut cream and hazelnuts

A quick dessert, or why not a weekend breakfast och brunch. That's one of many clever things about nourishing food, you can have them at anytime from breakfast to dessert! Avocado is the secret ingredient which makes this quick ice cream irresistibly soft and creamy. Try substitute raspberries for blueberries, blackberries or a mix of you favourite berries!

And oh, if you can't find hazelnuts without skin in your grocery you can scroll down to find my tips on how to remove skin from hazelnuts (as it has the tendency to give a bitter taste we want to remove it). Plus tips on how to best deseed a pomegranate - knowledge you cannot live without!

Now, who wants soft ice cream in 15 minutes?!

Soft raspberry ice cream with whipped coconut cream and hazelnuts

Serves 4

15 minutes

Ingredients

3 ripe avokados

500 g frozen raspberries

1 tsp pure vanilla powder

4 fresh dates, pitted (use more for a sweeter taste)

Topping

1 1/2 dl / 0.6 US cups coconut cream

1 dl / 0.4 US cups pomegranate seeds

1/2 dl / 0.4 US cups toasted hazelnuts, skin removed 

2 tbsp cacao nibs

Fresh lemon balm

How to

Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.

Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.

Divide in to 4 small (or 2 big if you're on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!

Toast and peel hazelnuts

Pre heat the oven to 175 degrees celsius. Put the hazelnuts on a baking tray and toast for about 10 minutes, until the skin starts to crackle. Let cool. Put in a clean kitchen towel and rub to remove the skin.

Deseed a pomegranate

Cut of the top crown and the bottom of the fruit. Now carefully cut the fruit from the top to the bottom, along the inner gentle ridges/fruit membrane which you are suposed to see once the top and bottom are removed. Normally you'll get about 6 cuts. Open the pomegranate, so that you get separate sections. Now you can easily deseed the pomegranate, using your fingers, preferably over a bowl. Remove any membranes that might come with the seeds.

This is a recipe that I created for Swedish vegan food magasin VEGO some time ago! Photo and recipe by me.

Almond and oat scones with coconut yoghurt and strawberry chia jam

If someone would ask me what my perfect weekend morning would look like I would probably mention these. It's something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen - and even apartment if you have a quite small place like myself. 

Anyway, before you scroll down and start tossing ingredients together I just want to write that except from serving the scones with coconut yoghurt and strawberry chia jam as I did here, they are also very delicious served with savoury toppings, such as avocado and sprouts! Well, that's all, let's bake! 

Almond and oat scones with coconut yoghurt and strawberry chia jam

8 scones 

Ingredients

200 grams oats

100 grams almond flour

2 tsp psyllium seed husk

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt 

0.5 dl / 0.2 cups cold pressed coconut oil

0.5 dl / 0.2 cups almond butter

3 dl / 1.3 cups unsweetened almond milk 

Strawberry chia jam

2 dl / 0.8 cups frozen strawberries 

0.5 dl / 0.2 cups water

2 tbsp chia seeds

For serving

Coconut yoghurt

fresh basil 

How to

Pre heat the oven to 235 degrees Celsius / 440 degrees Fahrenheit. Cook the strawberries in a small sauce pan with the water for a couple of minutes. Remove from heat. Mix until smooth using an immersion blender. Add the chia seeds to the strawberry sauce, stir and let sit for 30 minutes, stirring every now and then to avoid clumping. 

Mix 2/3 of the oats to a flour. Mix all the dry ingredients in a baking bowl. Mix the rest of the ingredients in to a smooth mixture, pour in to the mixing bowl. Fold everything together in to a sticky batter. Form in to 8 scones and put on a baking tray. Bake the scones in the middle of the oven for 15-20 minutes, until they get lightly golden and crispy. Let cool for a bit

Serve the freshly baked scones with coconut yoghurt, strawberry chia jam and fresh basil. 

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

Tofu taco with kale, avocado and pickled onion

My favourite way to have a taco is in a crispy lettuce leaf! Here filled with fried tofu and a bunch of other delicious and beautiful looking components. Serve with some baked sweet potatoes and black beans for an even more filling taco fiesta! 

Tofu taco with kale, avocado and pickled onion

Serves 4

Ingredients

275 grams organic, firm natural tofu

0.5 tsp chilipowder

1 tsp paprika powder

0.5 tsp ground turmeric 

0.5 tsp salt

1 tbsp cold pressed olive oil

For serving

100 grams kale

1 tsp cold pressed olive oil

1 red onion

0.5 dl / 0.2 cups apple cider vinegar 

1 tbsp honey

2 avocados

100 grams mango

4 little gem salad 

1 lime

fresh cilantro

How to

Press the excess water out of the tofu (if I have time I prepare the tofu in the same was as I do for THIS dish). Fry in oil on medium heat until golden around the edges. Add the spices and let fry for another minute.   

Cut away the thick bottom steam part of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt.

Peel and thinly slice the onion, put in a bowl. Bring water, vinegar and honey to a boil. Pour over the onion and cover. Let sit for 15 minutes. 

Cut, deseed, scrape out and slice the avocado. Thaw the mango. Remove the leaves from the lettuce, one by one. 

Assemble the taco in the lettuce leaves, using the tofu, avocado, red onion, kale and mango. Top with fresh cilantro.  

* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson.