Höstsallad med pumpa, linser och Bärta enrisrökt höstärta

I betalt samarbete med Bärta

Ett life hack för att laga god och kul näringsrik mat snabbt är att laga lite från scratch - och sedan slänga på lite sådant som är ruskigt gott och redo att äta på några sekunder. Ungefär så många sekunder som det - i det här fallet - tar att skära upp.

Svenska företaget Bärta tillverkar U R G O D A produkter gjorda på fermenterade och groddade svenska baljväxter. Burgare, helbitar som funkar utmärkt att tillaga som en stek i ugnen, marinerade bitar perfekta för spett eller i en wok, röka produkter som kan skäras upp och läggas på mackan.

Nu har de precis lanserat två nya produkter - och för att fira detta har jag svängt ihop två olika rätter där de nya Bärta-produkterna spelar huvudrollen; Nedan en enkel höstsallad, och en matig surdegsmacka.

Här kan du läsa i vilka butiker Bärtas produkter finns. Min rekommendation? LÖP OCH KÖP!

Höstsallad med pumpa, linser och Bärta enrisrökt höstärta

4 portioner

Ingredienser

1 förpackning Bärta enrisrökt höstärta

1 matpumpa, ca 1,2 kg

2 dl belugalinser, okokta

125 gram grönkål

65 gram babyspenat eller annat bladgrönt

6 torkade aprikoser

Olja

Flingsalt

Syrad rödlök

1 rödlök

1 dl vatten

1/2 dl äppelcidervinäger

Tahinidressing

1/2 dl ljus tahini

1 dl vatten

1 ekocitron, zest + 1 msk saft

Flingsalt

Gör såhär

Värm ugnen till 225°C.

Dela pumpan, gröp ur kärnorna och skär bort skalet. Dela pumpan i mindre bitar. Lägg på en plåt och blanda med lite olja. Rosta i mitten av ugnen i 20 minuter, tills pumpan mjuknat.

Riv grönkålen i mindre bitar. Massera med 1 tsk olja. Lägg på ugnsplåten, bredvid pumpan, när 5 minuter återstår.

Skala och skär löken i tunna skivor. Koka upp vatten och vinäger. Ta bort från värmen och lägg i löken, sätt på ett lock och låt stå 15 minuter.

Koka upp belugalinserna i rikligt med vatten, låt sjuda i 5 minuter. Ta av från värmen, sätt på ett lock och låt stå i 15 minuter. Häll av.

Strimla aprikoserna tunt.

Mixa ihop ingredienserna till tahinidressingen. Smaka av med salt.

Skär Bärtan i mindre tärningar.

Blanda belugalinser, rostad pumpa och grönkål samt spenat. Sväng runt med1 1/3 av tahinidressingen och torkade aprikoser.

Fördela på fyra tallrikar, toppa med Bärta och syrad lök. Ringla över lite extra dressing.

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Bärta is a Swedish brand and fermented plant based product made of legumes - similar to tempeh but made with Swedish legumes, sprouted, fermented and flavoured / prepared / smoked in creative and delicious ways.

Autumn salad with pumpkin, lentils and smoked pea tempeh

Serves 4

Ingredients

4 portions smoked pea tempeh, or any tempeh you like (important that it’s smoked if you want to use it like this - just sliced up without being “cooked”)

1 pumpkin, about 1,2 kg

1 dl Beluga lentils, or lentils of you choice

125 grams chopped kale

65 grams baby spinach

6 dried apricots

oil

flakey salt

Pickled onion

2 red onions

1 dl water

1/2 dl apple cider vinegar

Tahini dressing

1/2 dl light tahini

1 dl water

1 organic lemon, zest + 1 Tbsp juice

Flakey salt

How to

Pre heat the oven to 225°C.

Cut the pumpkin in half, remove the seeds and chop the rest in to small pieces. Put on a baking tray. Bake in the middle of the oven for 20 minutes, until the pumpkin is soft.

Massage the kale with oil and a pinch of salt. Put on the baking tray with the pumpkin the last 5 minutes.

Peel and finely slice the onion. Bring water and apple cider vinegar to a boil. Remove from heat. Add the onion. Put on a lid. Let sit for 15 minutes.

Boil the lentils according to instructions on the packaging.

Slice the apricots.

Mix together ingredients for the dressing. Salt to taste.

Slice the tempeh in smaller pieces.

Toss together lentils, pumpkin, kale and spinach with 1/3 of the dressing. Divide in to 4 bowls. Topp with tempeh and pickled onion. Drizzle the dressing.

Ugnsrostad tofu med gul ärthummus och syrlig tahinidressing

I betalt samarbete med yipin

Hummus som bas, toppad med smakrik örtmarinerad tofu och grönsaker är en perfekt - och snabbfixad - måltid som passar både till lunch och middag. Här gör jag min hummus på gula ärtor - som först måste blötläggas i 12 timmar och sedan kokas i 45 minuter eftersom de inte går att köpa förkokta. För en snabbare variant går det fint att byta ut de gula ärtorna mot kikärtor eller vita bönor som du hittar på tetrapak i alla matbutiker. Vill du köra på med de gula ärtorna kan du följa instruktionerna kring tillagning på förpackningen.

Ugnsrostad örtmarinerad tofu och morötter med gul ärthummus, krispig fänkål och syrlig tahinidressing

4 portioner

Ingredienser

1 förpackning YiPin örtmarinerad tofu

6 morötter

1 fänkål

70 gram bladspenat

1 näve färsk mynta, valfritt

1/2 dl pumpakärnor

Gul ärthummus

4 dl kokta gula ärtor (alt kokta kikärtor eller vita bönor)

1 msk ljus tahini

1 msk äppelcidervinäger

1 näve färsk persilja

Flingsalt

Syrad gurka

1 gurka

2 dl vatten

1 dl äppelcidervinäger

Syrlig tahinidressing

3 msk ljus tahini

5 msk vatten

1/2 ekologisk citron, zest + saft

1/2 tsk lönnsirap, valfritt

Flingsalt

Gör såhär

Värm ugnen till 200°C. Skär tofun i kuber. Skrubba morötterna och skär i mindre bitar. Lägg morötterna på en bakplåt blanda med lite olja. Sätt in i ugnen och rosta tills mjuka och lätt krispiga i kanterna, ca 20 minuter. Blanda ner tofukuberna bland morötterna när 15 minuter återstår.

Mixa alla ingredienser till hummusen tills slätt. Smaka av med salt.

Skiva gurkan fint. Koka upp vatten och vinäger, ta bort från plattan och lägg i gurkan, sätt på ett lock och låt stå 10 minuter.

Rosta pumpakärnorna i en torr panna, på medelvärme, tills de börjar “poppa” och dofta nötigt.

Mixa ihop ingredienserna till tahinidressingen. Smaka av med salt.

Hyvla eller skär fänkålen tunt. Finhacka myntan. Blanda med spenat, rostad tofu och morötter.

Fördela hummusen på 4 tallrikar. Toppa med tofusalladen och syrad gurka. Strö över pumpakärnor och ringla över dressing.

//

Baked tofu and carrots with yellow pea hummus, fennel and lemony tahinidressing

Serves 4

Ingredients

460 grams marinated tofu

6 carrots

1 fennel

70 grams baby spinach

1 handful fresh mint

1/2 dl toasted pepitas

Yellow pea hummus

4 dl cooked yellow peas, or cooked chickpeas / white beans

1 Tbsp light tahini

1 Tbsp apple cider vinegar

1 handful fresh parsley

flakey salt

Pickled cucumber

1 cucumber

2 dl water

1 dl apple cider vinegar

Lemony tahini dressing

3 Tbsp light tahini

5 Tbsp water

1/2 organic lemon, zest + juice

1/2 tsp maple syrup

flakey salt

How to

Pre heat the oven to 200°C. Cut the tofu in pieces. Scrub the carrots and cut in smaller pieces. Put the carrots on a baking tray and drizzle with a bit of oil. Put in the oven and roast until soft and lightly crispy in the edges. Add the tofu when 15 minutes remains of the baking time.

Mix all the ingredients for the hummus until smooth, salt to taste.

Finely slice the cucumber. Bring water and vinegar to a boil, remove from the heat, add the cucumber and put on a lid. Let sit for 10 minutes.

Toast the pepitas in a dry frying pan on medium heat until they start to “pop”.

Mix the ingredients for the dressing. Salt to taste.

Finely shred the fennel. Finely chop the mint. Toss together with spinach, the baked tofu and carrots.

Spread out the hummus on four plates. Top with the tofu salad and pickled cucumber. Sprinkle the pumpkin seeds and drizzle the dressing.

Crispy salad with black kale, pine nuts and creamy saffron dressing

The perfect salad for any buffet! A plate filled with crispiness and creaminess, and lots of color. Everything can be prepared in advance to be put together right before serving.

Crispy salad with black kale, pine nuts and creamy saffron dressing

Serves 6-8 on a buffet

Ingredients

4 Chioggia beets

4 beetroots

4 carrots

4 apples

1 tsp apple cider vinegar

200 grams dino kale

1 tsp cold pressed rapeseed oil

50 grams pine nuts

1 pinch flaky salt

Saffron dressing

1 dl light tahini

1 dl water

1 Tbsp apple cider vinegar

1 pinch of ground saffron

1 pinch flaky salt

How to

Scrub the root veggies carefully. Cut away the bottom and the top from the beets. Thinly slice the beets and carrots (using a mandolin or sharp knife), put in ice cold water in separate bowls (each veggies in their own bowl). Slice the apples thinly. Toss with vinegar.

Rinse the kale and shred it. Steam the kale for 2 minutes, or blanch for a 1 minute.

Toast the pine nuts in a medium hot dry pan until golden.

Mix together the ingredients for the dressing. Salt to taste.

Rinse the veggie slices and dry with a kitchen paper. Spread out the veggies on a serving platter. Drizzle with dressing and sprinkle with pine nuts.

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Krispsallad med svartkål, pinjenötter och krämig saffransdressing

6-8 portioner på en buffé

Ett välkommet inslag på en buffé, en krispig och fräsch sallad med mycket smak och krämig dressing!

Ingredienser

4 polkabetor

4 rödbetor

4 morötter

4 äpplen

1 tsk äppelcidervinäger

200 gram svartkål

1 tsk kallpressad rapsolja

50 gram pinjenötter

1 nypa flingsalt

Saffransdressing

1 dl ljus tahini

1 dl vatten

1 msk äppelcidervinäger

1 knivsudd saffran

1 nypa flingsalt

Gör såhär

Skrubba rotsakerna noga. Skär bort det yttersta på ändarna på betorna, skär tunt med en vass kniv eller hyvla tunt med en mandolin (hyvlar du med mandolin kan du med fördel låta en av ändarna vara kvar så att du har något att hålla i när du hyvlar. Hyvla även morötterna, på längden, med mandolin eller potatisskalare. Lägg de hyvlade rotsakerna, var för sig, i skålar med kallt vatten. Skär eller hyvla äpplena i tunna skivor. Blanda med lite vinäger så att de inte blir bruna.

Skölj och strimla svartkålen grovt. Längst ner, där rotbiten är grov, kan du istället riv av bladen så att stjälken inte kommer med. Ånga svartkålen i 2 minuter, eller förväll i kokat vatten i 2 minuter. Häll av, skölj med kallt vatten och torka torrt. Massera med olja och salt.

Rosta pinjenötterna i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Mixa ihop ingredienserna till saffransdressingen. Smaka av med salt. 

Häll av rotsakerna och torka torra. Fördela betor, morot, äpple och svartkål över ett stort fat. Ringla över dressing och strö över pinjenötter.

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

Kimchi fritters with Tahini and ginger sauce

A twist on the Japanese Okonomiyaki (try to pronounce that)! I add kimchi in my fritters for extra flavour. The perfect fritters for brunch, weekend lunch or a light middle-of-the-week-dinner! You can make som extra mixture, keep it in the fridge and then fry once you want to eat!

- Scrolla ner för recept på svenska -

Kimchi fritters with Tahini and ginger sauce

Serves 4-6

Ingredients

3 handfuls of shredded cabbage

10 cm leeks

1 dl kimchi

1 dl oat flour

1 dl chickpea flour

2 dl water

2 handfuls of parsley, chopped

1/2 tsp salt

rapeseed for frying

Tahini and ginger sauce

1 dl light tahini

1 dl water

2 Tbsp tamari

1 Tbsp apple cider vinegar

2 cm grated ginger, fresh

salt to taste

For serving

Radish sprouts, alfa alfa sprouts or any sprouts you like

sesame seeds

pear, diced

How to

Shred the cabbage. Cut the leek in half, slice thinly and rinse carefully. Put cabbage and leeks in a bowl and massage with a pinch of salt. Set aside for 10 minutes. Finely chop the kimchi.

Whisk together the flour and water in a separate bowl. Add the cabbage, leek and kimchi. Stir together. Add the parsley, let sit for 10 minutes.

Mix together the ingredients for the dressing in a blender or using a hand mixer, salt to taste.

Heat a drizzle of oil in a frying pan. Add a spoonful of cabbage mixture and press down lightly. Fry on medium heat for a couple of minutes, until golden, then flip around and fry for another minute on the other side too. Do the same with the rest of the mixture.

Serve the fritters with sprouts, pear, sprinkled sesame seeds and a good drizzle of the tahini ginger sauce!

//

En twist på den klassiska japanska pannkakan Okonomiyaki (försök uttala det, om du kan), här med smakrik kimchi i smeten! Toppa med groddar och skott för fräschör och extra näring, och gärna hackat päron för god sötma. Mixa enkelt ihop en läcker sås med smak av sesam och ingefära att servera till.

Dessa plättar är perfekta för brunch, helglunch eller middag-mitt-i-veckan. Det går fint att göra extra mycket smet, förvara den i kylen och sedan steka på strax innan servering!

Kimchiplättar med tahini- och ingefärssås

4-6 portioner

Ingredienser

3 stora nävar strimlad vitkål

10 cm purjolök

1 dl kimchi (finns att köpa färdig i den kylda grönsaksdisken)

1 dl havremjöl

1 dl kikärtsmjöl

2 dl vatten

2 nävar färsk persilja, grovhackad

1/2 tsk salt

Rapsolja till stekning

Tahini- och ingefärssås

1 dl ljus tahini

1 dl vatten vatten

2 msk tamari

1 msk äppelcidervinäger

2 cm färsk ingefära, skalad

Salt 

Till servering

Rädisskott

Alfa-alfagroddar

Sesamfrön

Päron, tärnad

Gör såhär

Strimla vitkålen fint. Skär purjolöken på mitten, skölj noga och strimla fint. Lägg kål och purjolök i en bunke och massera med salt. Ställ åt sidan i 10 minuter. Strimla kimchin.

Vispa ihop mjöl och vatten i en separat bunke. Vänd ner kål, purjo och kimchi och blanda ihop väl. Vänd ner den hackade persiljan och rör om. Låt stå i 10 minuter. 

Mixa ihop ingredienserna till tahini- och ingefärssåsen i en höghastighetsmixer tills du får en fluffig sås (har du ingen stark mixer kan det vara bra att riva ingefäran innan du mixar). Smaka av med salt.

Värm upp olja i en stekpanna, klicka ut skedar av smeten och platta till lätt. Stek på medelvärme i ett par minuter på båda sidor, tills du får en fin gyllene yta. Gör likadant med resterande smet.

Servera plättarna med skott, groddar och päron. Ringla över tahinisåsen och strö över sesamfrön.

Recept först publicerat i Vegomagasinet, Sveriges första och största helt vegetariska mattidning!

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!

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Stir fries - one of the worlds easiest and maybe quickest ways to cook! Use whatever plants you have at home and let that be the base of you fry! I like to use a wok pan because I find it easier to give it all a good toss and shake with that pan - but of course you could use just any. Most important thing is - just get cooking!

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Servers 4

Ingredients

2 dl / 0.8 cups wild rice, uncooked *

600 grams mixed types of mushrooms, I used chanterelles and oyster mushrooms **

500 grams mixed Brussels sprouts and/or flower sprouts (or, use any typ of Brassica such as dino kale/kale/Savoy cabbage)

250 grams Jerusalem artichokes

1 handful of fresh parsley

cold pressed coconut oil for frying

salt and freshly ground black peppar

Green pea and spinach dip

500 grams green peas, frozen thawed

100 grams organic baby spinach, fresh

1 handful of fresh cilantro

1 garlic clove

2 Tbsp light tahini

1 Tbsp apple cider vinegar

Salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging. Let cool.

Brush the mushrooms, tear in to smaller pieces. Cut away the very bottom part of the Brussels sprouts and flower sprouts if necessary. Cut the bigger ones in half. Scrub the Jerusalem artichokes carefully, slice thinly.

Stir fry the Brussels sprouts and flower sprouts for 5 minutes in a tiny amount of oil (we want to keep it all fresh and light!) for 5 minutes. Add the mushrooms, Jerusalem artichokes and stir fry until it’s looks nice and gets a bit of golden coloured. Remove from heat. Salt and pepper to taste.

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

Serve the stir fry with with some wild rice and a good dollop of green pea spinach dip, sprinkle with parsley.

* If you cannot find wild rice any cooked whole grain will work!

** If you cannot get hold of fresh mushrooms of your liking dried (then soaked) or frozen ones works too!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Golden hummus bowl with red cabbage, tahini dressed carrots and blood orange

Hummus bowl might be my favourite go to of all times. It’s the perfect creamy base to top all sorts of roasted, marinated and raw veggies and leafy greens with!

Furthermore a hummus bowl can be made in so many ways. Firstly the hummus base can be made of not only chickpeas but also white beans, yellow peas, green peas and red lentils (which technically means it’s not a “real” hummus, but you get my point!) to mention a few - and you can season it with different spices; cumin/chili/turmeric/herbs are a few of my favourites.

As mentioned above the bowl can be topped with pretty much all veggies you can think of - choose what’s in season and/or what you find at home. Also, adding some nuts and raw shredded veggies gives that little extra finish the the whole thing. And add some cooked grain for an even more filling meal.

Now - let’s get cooking!

Golden hummus bowl with red cabbage, tahini dressed carrots and blood orange

Serves 4

Golden hummus base

2 packages (á 230 grams drained weight) cooked chickpeas

2 Tbsp light tahini

1 dl / 0.4 cups water

1 tsp ground turmeric

salt and freshly ground black pepper

Topping

1/2 red cabbage

400 grams carrots

100 grams kale, chopped

1 blood orange

1 handful of walnuts

Tahini dressing

1/2 dl light tahini

3 Tbsp water

2 Tbsp apple cider vinegar

1 pinch of chili flakes

salt to taste

How to

Scrub the carrots and cut in smaller pieces. Slice the cabbage. Steam* for about 10 minutes, until the veggies are soft but still have that al dente bite to them. Mix all the ingredients for the tahini dressing, salt to taste, toss with the carrots.

Rinse and drain the chickpeas. Mix tahini and water until creamy. Add the rest of the ingredients for the hummus and mix until creamy. Salt and pepper to taste.

Massage the kale with oil and a pinch of salt until soft and silky. Slice the blood orange.

Spread out the hummus in 4 bowls. Top with a handful of left greens, kale, cabbage and carrots. Top with walnuts and sprinkle some extra chili flakes.

* This time I steamed both my cabbage and carrots, both because it takes only a few minutes and I was very hungry when cooking. If you have more time, and want your cabbage and carrots to get that delicious crisp to it I’d suggest you roast them in the oven at 175 °C / 350 °F for about 25 minutes instead!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

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.

Swedish Chokladbollar By Thess

To make sure we’re all in the game: “Chokladbollar” is the Swedish word for this brilliant and VERY traditional no bake little treat. Directly translated it means chocolate balls, and that it just what they are!

For years I’ve been making several types of raw food bliss balls (no grains, only nuts/seeds etc), then I remembered that I’ve eaten the most delicious chokladbollar every other day when growing up. Chokladbollar might be the one thing ALL Swedish kids learn to bake as soon as they kan stand on a stool (so they reach the countertop).

Anyway, I went back to the roots, made a batch of classic ones - but with a #plantbasedbythess twist. And to be honest they are great. No fuss.

Swedish Chokladbollar

By Thess

Ingredients

Makes about 20-24 balls

🌿3 dl / 1.2 US cups rolled oats

🌿12 fresh dates, pitted

🌿1/2 dl light tahini or almond butter

🌿1 dl / 0.4 US cups raw cacao powder

🌿1 Tbsp brewed coffee

🌿1/2 tsp ground cinnamon or vanilla powder, optional

🌿A good pinch of flakey salt

🌿Shredded coconut for rolling 

How to

Mix all of the ingredients until smooth (you want it to be sticky but rollable) in a food processor. Add a bit water or oat mylk (any plant mylk really) if it feels too dry, or a bit more rolled oats if it feels to wet.

Form in to balls. As big or small as you want. Basic knowledge - if you make smaller ones you can eat many and you get more (!) coconut coating.

Put shredded coconut in a bowl, add a few balls at a time and give the bowl a good shake so the balls get all covered. OR even smarter - use a bowl with a lid, then you can give it a proper shake!!

Let the chokladbollar sit in the fridge for about an hour before eating. Best when chilled! Eat within a couple of weeks (you will never be able to keep them for that long. Trust me on that one!).

Good to know!

The chokladbollar can be stored in the freezer if you want to keep them for longer, or make in advance in you have a fika coming up.

Tahini and caramel mousse truffles with raspberries

Carob is a seed that comes from a brown pod of a tree of the same name, originally from the Mediterranean. The flavour is a bit similar to cacao - but with a more caramel touch to it. Except from the great flavour it's said to have quite a few health benefits such as; containing good fibers and minerals, contains a good amount of antioxidants and the seed is also naturally low in fat. Carob can normally be found in well stocked food stores, health food stores and online. However, if you cannot get hold of any carob, raw cacao would work just as fine. 

I like the truffles best properly chilled - close to frozen. Therefore I tend to always store them (if there are any left that is...) in the freezer. Which is good to make sure they stay fresh for as long as possible anyway!

The combination of a sweet yet light base, decadent caramel mousse and a dark chocolate top layer with hints of goji berries is just a prefect combination - time to get baking!

 

Tahini and caramel mousse truffles with raspberries

About 16 truffles

Buckwheat and coconut base

2 dl / 0.8 US cups whole buckwheat, soaked for 8 hours or over night

2 dl / 0.8 US cups grated coconut

8 fresh dates, pitted

1 pinch sea salt

Caramel mousse layer

1/2 dl / 0.2 US cups light tahini

1 dl / 0.4 US cups coconut cream

1 ripe avocado

1 1/2 dl / 0.6 US cups carob powder (to be found in well stocked food stores, health food stores and online)

1/2 tsp sea salt

8 fresh dates, pitted

Chocolate layer

1/2 dl / 0.4 US cups cold pressed coconut oil

1 dl / 0.8 US cups cacao (preferably raw)

1 pinch sea salt

1/2 dl / 0.4 US cups goji berries

How to

Drain and rinse the buckwheat carefully. 

Mix all the ingredients for the base in a food processor until everything comes together and gets a smooth texture. Cover a small baking tin with plastic film. Press the dough into the tin. Put in the freezer. 

Peel and deseed the avocado. Mix all the ingredients for the mousse in a high speed blender until completely smooth (could also be done in a good food processor, but might take some more time). Spread out the mousse over the base, put back in the freezer. 

Heat the coconut oil on low heat, you want it to be liquid but not hot. Add the cacao and salt and whisk together. Let cool. Drizzle over the mousse layer, making sure every bit gets covered. Add the goji berries on top. Put back in the freezer for at least 1 hour. 

Take out the cake from the freezer 15 minutes prior serving. Cut in to smaller pieces. Serve topped with fresh raspberries and fresh mint.

Enjoy! 

Photo by Fanny Hansson. Recipe originally published in The Gothenburg-Post/Två dagar in August 2018.

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.

Sweet potato hummus with roasted garlic and tarragon

Hummus, my favourite dip/spread/sauce/filling - or what ever you might call it! Except for the lovely texture and delicious flavour I really like hummus because of it's nutrition - it's a great way to add some extra protein (and fibers and vitamins and minerals!) to your plant based meal! Spread it on seed cracker, add to your wrap or have it with a hearty salad. Traditionally a hummus is made of chickpeas, but sometimes I use white beans instead - I really like the variation (food hack #1 in this post - look for easy made variations and cooking will be much more fun and simple!)!

Another way to vary your hummus is to add different veggies (like beetroot, roasted carrot, green peas, grilled bell pepper etc) and herbs - also a perfect way to match the hummus with what ever you're serving it with - or what you're craving at the moment!

In my book The new green salad I share three of my favourite hummus recipes - and one of them you find here below! It happen to be my favourite hummus in the world - irresistibly creamy, sweet and nutty at the same time - with a herby touch! 

Photo by Fanny Hansson for The new green salad (Published by Bonnier Fakta)

 

Sweet potato hummus with roasted garlic and tarragon

Yield about 5 dl

Ingredients

240 grams (about 4 dl) cooked chickpeas *

1 small sweet potato, about 250 grams

1 garlic bulb **

2 tbsp tahini (preferably the light one, made of natural sesame seeds)

1/2 dl water

12 fresh tarragon leafs, or 1 tsp dried tarragon

2 tbsp cold pressed olive oil + extra to drizzle as garnish

Himalayan salt and freshly ground black pepper to taste. 

Garnish

Sesame seeds

Chili flakes 

How to

Pre heat the oven to 200 degres Celsius. Peel the potato and cut in to chunks, put on a baking sheet and mix with 1/2 tbsp olive oil. Remove the outer skin from the garlic bulb, enough for you to see the garlic cloves (skin on) separately with but yet you want the whole bulb to stick together. Brush with 1/2 tbsp olive oil. Put next to the sweet potatoes and roast in the oven for 30 minutes until potatoes and garlic are soft. Let cool.  

Mix water and tahini until creamy using an immersion blender or food processor. Add the rest of the ingredients (squeeze out the garlic), except for the olive oil and tarragon, mix until creamy. Add 1 tbsp olive oil and tarragon and mix to combine. Salt and pepper to taste. Drizzle with oil and sprinkle with sesame seeds and chili flakes before serving. 

Tip! Make a big batch and store in a air tight container in your fridge! Then you'll be ready for snackning, brunching, dining or having guest at any time. Food hack #2 in this post. A staple in my home! Lasts up to about a week. 

* Either use canned ones, or by dried and soak/cook yourself! If so, make sure to cook a big batch and put the ones you're not using for the recipe in different sized portions in your freezer! Takes about 2 seconds to take out when ever you want to use chickpeas the next time! Food hack #3 in this post) 

* * YES, a whole (!) garlic bulb! After half an hour roasting in the oven it will be all soft and sweet with an almost caramelised kind of flavour. It's lovely! 

Favourite cracker spreads

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

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

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

Pea and cilantro hummus

250 grams green peas 

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

1/2 dl water 

1 big handful of fresh cilantro 

1/2 dl cold pressed olive oil

salt and pepper to taste

fresh or dried cilantro for garnishing 

Carrot and tarragon hummus

4 dl/320 grams cooked chickpeas

250 grams cooked/steamed/baked carrots

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

1/2 dl water

1 small garlic clove, minced  

1 tsp dried tarragon

2 tbsp cold pressed olive oil

salt and pepper to taste 

sesame seeds + cold pressed olive oil for garnishing  

How to

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

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

DONE!