Rostad morot med grillad sallad, krutonger och cashewsås

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

Rostat morotsstomp med grillad hjärtsallad, surdegskrutonger och syrlig cashewsås

4-6 portioner som förrätt eller tillbehör

Ingredienser

1 kilo morötter, med skalet kvar

4 små hjärtsallad

2 tsk rapsolja

Flingsalt och nymalen svartpeppar

Syrad rödlök

2 rödlökar

2 dl vatten

1 dl äppelcidervinäger

1 msk lönnsirap

Cashewsås

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

3/4 dl vatten

1 msk färskpressad citronsaft

1 tsk tamari, eller annan soja

Flingsalt och nymalen svartpeppar

Topping

2 skivor dagsgammalt surdegsbröd

1 tsk kallpressad rapsolja

Flingsalt och nymalen svartpeppar

Smörgåskrasse

Gör såhär

Värm ugnen till 175°C.

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

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

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

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

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

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

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

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

Serves 4

Ingredients

1 kilo carrots

4 small gem lettuce

2 tsp rapeseed oil

flakey salt and freshly ground black pepper

Pickled onion

2 red onions

2 dl water

1 dl apple cider vinegar

1 Tbsp maple syrup

Cashew sauce

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

3/4 dl water

1 Tbsp freshly squeezed lemon juice

1 tsp tamari or soy sauce

flakey salt

Topping

2 slices sourdough bread

1 tsp rapeseed oil

flakey salt and freshly ground black pepper

cress

How to

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

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

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

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

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

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

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Flatbread aka wrap aka pizza crust is all GENIUS food!! Because a) you can add whatever you have available at the moment and it will taste amazing = possibilities are endless b) food eaten with your hands is the best thing ever! and c) all you need is one recipe

This time a made a stack of flatbreads, called them wraps, and served with the yummiest kale, apple and walnut salad, falafel thingys and pickled onion. Also, you could top the flat breads with a yummy tomato sauce, your favourite pizza topping and make the most delicious pizzas. Give them a try!

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Serves 4

Potato flat bread

800 grams firm potato

2 - 2 1/2 dl / 0.8-1 cup chickpea flour

1 tsp dried oregano

1 tsp salt

Creamy kale salad

250 grams kale, chopped

1 small garlic clove, finely grated

2 Tbsp unsweetened dijon mustard

2 Tbsp cold pressed olive oil

2 Tbsp apple cider vinegar

1 Tbsp tamari

1 Tbsp nutritional yeast

1 red apple

1 dl / 0.4 cups walnuts

salt and freshly ground black pepper to taste

Pickled onion

1 red onion

1/2 dl / 0.2 cups water

1/2 dl / 0.2 cups apple cider vinegar

Herb falafel

2 packages (á 230 grams when drained) cooked chickpeas

1 handful of fresh parsley

1 tsp ground cumin

1 garlic clove, grated

2 Tbsp tahini

2 Tbsp water

1/2 tsp salt

1 pinch freshly ground black peppar

sesame seeds for rolling

How to

Peel and finely slice the onion. Bring water and vinegar to a boil. Add the onion and remove from heat. Let sit for at least 30 minutes.

Scrub the potatoes. Cook until soft. Let cool. Grate them finely or press using a potato press. Using your hands to mix and kneed the ingredients for the flatbread until you get a dough. Form in to 8-10 balls, dust bench top with flour and roll out your flatbreads.

Place one flatbread at a time in a medium hot, dry frying pan (preferably a cast iron or steel one) and fry for a few minutes until you get smallish golden brown spots on your bread. Turn around for a minute or so. Stack the cooked bread in a kitchen towel until serving.

Pre heat the oven to 200 °C / 400 °F. Rinse and drain the chickpeas. Mix all the ingredients for the falafels until smooth in a food processor or using an immersion blender. Form in to oblong falafels, roll in sesame seeds. Put on a baking tray and bake in the middle of the oven for 15 minutes. Flip around and bake for another 5 minutes.

Mix mustard, oil, vinegar, garlic and nutritional yeast for the creamy kale salad. Massage with the kale. Shred the apple. Add apple and walnuts to the salad. Salt and pepper to taste.

Serve the flatbreads filled with kale salad, falafel and picked onion.

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

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.