Quina stir fry med tempeh och örtig mandelsås

Se till att alltid koka lite extra quinoa, ris eller annat sädesslag när du väl kokar - det passar nämligen utmärkt att svänga ihop med tärnade grönsaker och tofu, tempeh eller kokta baljväxter för en snabbfixad lunch eller middag! 

Quina stir fry med zucchini, tempeh och örtig mandelsås

4 portioner

Ingredienser

2 dl vit eller röd quinoa, okokt

300-400 gram tempeh *

1 zucchini

150 gram sockerärtor

250 gram cocktailtomater

75 gram spenat

Olja till stekning

Salt

Örtig mandelsås 

1/2 dl mandelsmör

1/2 dl vatten

2 tsk äppelcidervinäger

1 msk tamari eller 2 tsk soja

1 stor näve färska örter; basilika och / eller persilja

Salt

Till servering

Pinjenötter

Växtbaserad “ost” parmesan style ** (valfritt)

Gör såhär

Koka quinoan enligt anvisning på förpackningen.

Skär tempehn och zucchinin i små tärningar. Strimla sockerärtorna tunt på snedden. Dela tomaterna på mitten.

Dela purjon på mitten, skölj noga. Strimla. Fräs i lite olja tills den mjuknar. Tillsätt zucchini och tempeh och fräs tills de får färg.

Rosta pinjenötterna i en torr stekpanna på medelvärme tills de får gyllene färg.

Örtig mandelsås: Mixa ihop alla ingredienser, smaka av med salt.

Sväng ihop spenat, quinoa, frästa grönsaker och tempeh, tomater och sockerärtor. Fördela i fyra skålar, toppa med pinjenötter och eventuellt växtbaserad “ost”. Ringla över dressing.

* Tempeh är från början en fermenterad - det vill säga jäst - sojabönsprodukt, men idag hittar du varianter gjorda även på andra baljväxter i välsorterade matbutiker. Får du inte tag på tempeh blir det även gott att använda tofu, eller annat växtbaserat protein som du gillar.

** Min absoluta favorit bland de som finns i “min” matbutik Ica Munkebäck är en Italiensk som heter Gondino stagionato.

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Quinoa Stir Fry with tempeh and herby almond dressing

Serves 4

Ingredients

2 dl red or white quinoa

300-400 grams tempeh *

1 courgette

150 grams sugar peas

250 grams cocktail tomatoes

75 grams spinach

oil for frying

salt

Herby almond sauce

1/2 dl almond butter

1/2 dl water

2 tsp apple cider vinegar

1 Tbsp Tamari or 2 tsp soy

1 big handful of fresh herbs, basil and / or parsley

salt

For serving

pine nuts, toasted

Plant-based “parmigiano cheese” (optional)

How to

Cook the quinoa according to instructions on the packaging.

Cut the tempeh and zucchini in small pieces. Skred the sugar peas thinly on the width. Cut the tomatoes in half.

Cut the leek in half, rinse carefully. Finely slice. Fry in a drizzle of oil in a frying pan on medium heat until soft. Add tempeh och zucchini. fry until they are golden brown.

Toast the pine nuts in a dry frying pan until golden

Herby almond sauce: Mix all the ingredients until smooth using a mixer. Salt to taste.

Toss together spinach, quinoa, fried vegetables, tomatoes and sugar peas. Divide in to 4 bowls or on 4 plates. .Topp with pine nuts and drizzle with the almond sauce.

Plant roast with nuts, porcini mushrooms and quinoa

Plant roast with nuts, porcini mushrooms and quinoa

Topped with kale chips and apple lingonberry compote

Serves 6-8 at a buffet

Ingredients

350 grams parsnip

300 grams celeriac

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

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

10 cm leeks

3 garlic cloves

3 sprigs of fresh rosemary, finely chopped

15 fresh sage leaves, finely chopped

150 grams of kale

1 1/2 dl almond flour

2 dl walnuts

3 Tbsp chia seeds

1 tsp flakey salt

1 pinch freshly ground black pepper

Kale Chips

100 grams of kale

1 teaspoon rapeseed oil

1 pinch of flake salt

Apple and lingonberry compote

3 red winter apples, for example Ingrid Marie

1 dl lingon, frozen works fine

For serving

Roasted almonds *

How to

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

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

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

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

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

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

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Nöt- och svamplimpa med quinoa och rotsaker

Toppad med Grönkålschips och äpple- och lingonkompott

6-8 portioner på en buffé

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

Ingredienser

350 gram palsternacka

300 gram Rotselleri

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

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

10 cm purjolök 

3 vitlöksklyftor, finhackade

3 kvistar färsk rosmarin, finhackade blad

15 färska salviablad, finhackade

150 gram grönkål

1 1/2 dl mandelmjöl

2 dl valnötter

3 msk linfrön

1 tsk flingsalt

1 krm nymalen svartpeppar

Grönkålschips

100 gram grönkål

1 tsk rapsolja

1 nypa flingsalt

Äpple- och lingonkompott

3 röda vinteräpplen, exempelvis Ingrid Marie

1 dl lingon, frysta

Till servering

Rostade mandlar *

Gör såhär

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

Koka quinoan enligt anvisning på förpackningen.

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

Skölj och finhacka grönkålen. Finhacka valnötterna.

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

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

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

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

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

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

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

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

For a really tasty and juicy plant burger filled with flavours I like to bake all (well, most of them) the ingredients in the oven before mixing together my patty as that adds quite a lot of extra flavour! When they’re baked and all soft and sweet I mix it all together with some quinoa for extra protein, walnuts for some crunch and lots of herbs, then form in to patties and then oven bake, fry or grill them!

Serve between whatever bread you prefer, or maybe some crispy lettuce leaves, and make sure to add a few yummy toppings - like this fava bean spread with lots of herbs for creaminess, sauerkraut for extra juiciness and that lovely sour-in-a-great-way-flavour and raw carrots for some extra crisp!

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

8 burgers

Ingredients

1/2 cauliflower (300 grams)

200 grams fresh chanterelles, or 150 grams frozen or 20 grams dried

1 yellow onion

3 garlic cloves

1 dl / 0.4 cups white quinoa

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

10 fresh tarragon leaves, or 1/2 tsp dried

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups walnuts, chopped

1 tsp rapeseed oil

1/2 tsp salt

1 pinch freshly ground black pepper

Fava bean spread

150 grams fava beans, dried (OR use 1 package / 230 grams cooked chickpeas)

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

1 Tbsp cold pressed rapeseed oil

1 small garlic clove, finely grated

salt and freshly ground black pepper

Crispy carrots

3 carrots

1 tsp cold pressed rapeseed oil

pinch of flakey salt

For serving

sauerkraut (Can be bought in most supermarkets)

cress

Unsweetened rye bread, or any bread you like

leafy greens

How to

Pre heat the oven to 175°C / 350°F. Cut the cauliflower in smaller florets. Brush the mushrooms, fry in a pan (if using frozen ones just thaw them, if using dried soak them). Peel chop the onion and garlic. Put cauliflower, mushrooms, onion and garlic on a oven tray and bake for 30 minutes. Cook the quinoa according to instructions on the packaging.

Mix the roasted veggies, quinoa and herbs until a crumbly batter in a food processor. Add oats and walnuts and mix well using a wooden spoon. Let sit for 15 minutes. Form in to 8 patties. Put on a baking tray and bake in the oven for 20 minutes, until slightly goden and crisp around the edges. If you want some extra crisp you can finish by frying them in a bit of oil in a pan.

Cook the fava beans for 30 minutes, until soft. Remove any excess water. Mix with the rest of the ingredients in a food processor until a creamy spread. Add a bit of water for a creamier spread. Salt and pepper to taste.

Shave the carrots thinly using a potato peeler or mandolin. Toss together with a tiny drizzle of oil and pinch of salt.

Spread some fava bean spread on a slice of rye bread. Top with some leafy greens, a patty, sauerkraut, oil tossed carrots and cress. Add some extra fava bean spread on top and finish with another slice of rye bread.

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

Baked sweet potato with quinoa chickpea salad and kale dressing

Bake a bunch of sweet potatoes, prepare a bunch of different add-ins (or only one - you choose) and let everyone fill their own! Easy peasy lemon squeeze!

Baked sweet potato with quinoa chickpea salad and kale sauce

4 portioner

Ingredients

4 sweet potatoes

2 tsp rapeseed oil

Quinoa and chickpea salad

1 dl white quinoa, uncooked

1 package (about 230 grams drained weight) pre cooked chickpeas

2 handfuls of mixed leafy greens

1 handful of fresh herbs

100 grams red cabbage, finely sliced

flakey salt and freshly ground black pepper

Kale dressing

100 grams frozen kale, thawed

1 dl / 0.8 cups almonds, soaked for 1 hour

1/2 garlic clove

1/2 dl / 0.2 cups water

1 Tbsp apple cider vinegar

flakey salt and freshly ground black pepper

For serving

Almond yoghurt, or your favourite plant based yoghurt

fresh oregano

Za’atar (a middle eastern spice mix made of sesame seeds, sumac and dried herbs)

How to

Pre heat the oven to 175°C / 350°F.

Scrub the potatoes. Brush with oil and put on a baking tray. Cut a cross on top of all the potatoes. Bake in the middle of the oven for about 45-60 minutes, until the potatoes are really soft. Remove from oven.

Cook the quinoa according to instructions on the packaging. Let cool. Rinse and drain the chickpeas. Toss the ingredients for the salad together. Salt and pepper to taste.

Mix all the ingredients for the dressing. Salt and pepper to taste.

Squeeze the potatoes so they open in the middle. Serve the sweet potatoes stuffed with salad, drizzled with kale dressing, almond yoghurt and Za’atar. Garnish with fresh oregano!

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

Beetroot and quinoa patties with spring oat salad and tahini dressing

Grated beetroot together with cooked red quinoa makes be most delicious savory patties, which goes very well with a light spring salad such as this one above. Make a big batch of the patties, bake them in the oven on a oven tray, all of them at the same time, and you're good to go for many coming lunches and dinners!
 

Beetroot and quinoa patties with spring oat salad and tahini dressing

Serves 4

Spring oat sallad
2 dl / 0.8 US cups whole oats, preferably soaked for up to 6 hours
1 courgette
1 avocado
400 g tomatoes in different shapes, sizes and colors  
70 g mâche salad
40 g sunflower sprouts
20 g pepitas + extra for serving

Beetroot and quinoa patties
300 g beetroots
1 red onion
1 dl / 0.4 US cups fresh parsley, finely chopped
2 dl / 0.8 US cups red quinoa, uncooked
1 dl / 0.4 US cups quinoa flour
2 tbsp cold pressed olive oil
1 chia egg (or 1 regular egg) 
1/2 tsp unrefined mountain salt or sea salt
1 pinch Freshly ground black pepper

Tahini dressing 
1/2 dl / 0.2 US cups tahini
1/2 dl / 0.2 US cups water
1 tbsp apple cider vinegar
1 tbsp finely grated ginger
Unrefined mountain salt or sea salt and freshly ground black pepper

How to

Pre heat the oven to 200 degrees Celsius /390 degrees Fahrenheit. Cook the quinoa according to instructions on the packaging. Peel and finely grate the beetroot. Peel and finely chop the onion. Blend all the ingredients for the patties. Let sit for 15 minutes. Form the batter in to small patties and put on a baking tray. Bake in the middle of the oven for 15 minutes, until the patties gets a bit crispy around the edges. Flip over and bake for another 5 minutes. 

Cook the whole oats according to instructions on the packaging. Slice the zucchini lengthwise using a mandolin, or a sharp knife. Cut, deseed and slice the avocado. Cut the tomatoes in smaller pieces. Toast the pumpkin seeds in a dry frying pan on medium heat until slightly golden. Toss together all the ingredients for the salad. 

Mix all the ingredients for the dressing until creamy. Add a bit more water for a runnier texture. Salt and pepper to taste. 

Serve the patties with the spring oat salad, tahini dressing and some extra pepitas.

This is a recipe, among a few, that I created for Swedish design and lifestyle boutique GRANIT and their spring 2018 campaign. The collaboration with GRANIT continues - stay tuned for more! Photo by David Jerner for GRANIT.

Quinoa and tofu salad with roasted sweet potatoes

A normal day at my apartment involves opening the fridge to see what veggies the upcoming lunch or dinner might involve. The day I came up with this salad I found sweet potato, half a cauliflower head, a bunch of parsnips, some baby spinach and tomatoes from my parents garden. Together with some quinoa (that I always have at home, often already cooked), a good quality cold pressed olive oil (also a staple at my home) the lunch was served! 

Quinoa and tofu salad with roasted sweet potato

Serves 4

Ingredients

270 g extra firm organic natural tofu

2 small sweet potatoes 

6 parsnips 

2 dl uncooked black quinoa

1 small cauliflower 

250 g plum tomatoes 

100 g baby spinach

1 tbsp cold pressed coconut oil (preferably taste neutral)

Topping

1 handful of pecans 

good quality cold pressed olive oil to drizzle 

flakey salt 

How to

Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top. This is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours it will be mixed with really well. Let sit for at least 15 minutes, but the longer the better. Tear the tofu in to smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. Fry in coconut oil right before serving until lightly brown and crisp. 

Pre heat the oven to 200 degrees Celsius. Wash the sweet potatoes and parsnip well(when using organic vegetables keep the peel, does a lot both for flavour and texture!) and cut potatoes in to big chunks and parsnips in to big slices. Put on a baking tray and toss around with some olive oil. Roast in the oven for 20-25 minutes, until potatoes and parsnips are nice and soft (I like my parsnips to be kind of al dente though), tossing everything around half way through. Sprinkle with dried ramson, ord your favourite herb, ones roasted.  

Cook the quinoa according to the instructions on the packaging. Shave the cauliflower using a mandoline, a cheese slicer or a really sharp knife. Wash and cut the tomatoes in the middle. 

Toss tofu, sweet potato, parsnip, quinoa, cauliflower, tomatoes and spinach together. Drizzle with olive oil. Topp with pecans and sprinkle with your favourite flakey salt!