Noodle wok with tofu, veggies and peanut sauce

Noodle wok with tofu, veggies and peanut sauce

Serves 4

Ingredients

250 grams firm tofu

1 yellow onion

2 carrots

250 grams haricot verts

250 grams cocktail tomatoes

4 portions rice noodles, uncooked

About 1 1/2 liters of water (for boiling the noodles)

Baby spinach

Lemon

Oil for frying

Salt

Peanut sauce

1/2 dl peanut butter

3/4 dl water

1 Tbsp tamari 

1 Tbsp apple cider vinegar

1 Tbsp nutritional yeast

1/2 Tbsp ginger, grated

1 small garlic

Salt

At home

Mix the peanut sauce. Press out excess water from the tofu by placing layers of folded paper towels around it, then putting it between two cutting boards and putting something heavy on top. Let sit for at least 30 minutes.

On the adventure

Pre heat a saucepan, drizzle with oil. Tear the tofu in to smaller pieces, fry until golden, toss with a bit of the peanut sauce. Set aside. Peel and cut the onion. Slice the carrot thinly. Fry garlic and onion in oil until soft. Add haricot verts and tomatoes and fry for another couple of minutes. Cook the noodles according to instructions on packaging. Toss everything, including the rest of the sauce, together. Serve with spinach and salt!

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En rätt som kan varieras i det oändliga! Nudlar, tofu och jordnötssåsen tillsammans med de grönsaker du är mest sugen på för tillfället är som uppgjort för succé!

Nudelwok med tofu och jordnötssås

4 portioner

Ingredienser

250 gram fast naturell tofu

1 gul lök

2 morötter

250 gram haricot verts

250 gram cocktailtomater

4 portioner risnudlar, torra

Ca 1 1/2 liter vatten (att koka nudlarna i)

Färsk bladspenat

Citron

Olja till stekning

Salt

Jordnötsås

1/2 dl jordnötssmör

3/4 dl vatten

1 msk tamari, eller annan sojasås

1 msk äppelcidervinäger

1 msk näringsjäst (valfritt)

1/2 msk färsk ingefära, riven

1 liten vitlöksklyfta, riven

Salt

Gör hemma

Mixa ihop Jordnötssåsen. Smaka av med salt.

Lägg tofun mellan två hushållspapper och placera mellan två skärbrädor, under något tungt för att pressa ut vätskan i minst 30 minuter (valfritt steg men tofun drar åt sig mer smaker och blir mer fast om detta görs).

 Gör på utflykten

Värm ett stekkärl, ringla över lite olja och bryt ner tofun. Fräs tills den får lite färg. Ställ åt sidan och blanda med lite av jordnötssåsen.

Skala och klyfta löken. Skär moroten i tunna bitar. Fräs lök och morot i lite olja tills de mjuknar. Vänd ner haricot verts och tomater, fräs ett par minuter.

​Koka nudlarna enligt anvisning på förpackningen. Vänd ner i grönsakswoken tillsammans med jordnötssåsen.

​Servera med spenat och ev citron.

⠀

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!

Carrot- and tomato soup with red lentils and quinoa

With a high speed blender at home you can not only make creamy nut butters, smooth smoothies, sauces, dressings, ice creams, hummus in minimum amount of time - you can also make a delicious soup in almost no time at all. Mix your raw veggies until completely smooth, then just transfer to a saucepan and let the whole thing simmer for a couple of minutes. READY! Add some kind of topping (can be shaved veggies, beans, nuts or seeds or quinoa as I have here) for a even more hearty soup. I also added some red lentils, if you want to do the same and are using soaked + sprouted ones you can just add them without any extra simmering, but it you're using raw ones you would want to simmer for about 10 minutes, on low heat. 

In this recipe I use carrots and tomatoes as the base for the soup - but you could also add fennel, parsnip, pumpkin or whatever you find in you fridge. You could also make a green soup with broccoli, peas, spinach etc. Feel free to vary the soup depending on what you're craving at the moment! Also, this is a clever recipe if you want to make a smaller amount of soup, to serve one or two. Just use half of everything! 

 

Carrot- and tomato soup with red lentils and quinoa

Serves 4

Ingredients

600 g carrots

400 g tomatoes (or same amount crushed tomatoes, without citric acid)

1 small red onion

1 garlic clove

4 dried organic apricots

1 liter water

1 tbsp unfiltered apple cider vinegar 

2 dl / 0.8 US cups red lentils (optional, preferably soaked + sprouted)

1 handful fresh herbs of your choice 

unrefined sea salt or mountain salt and freshly ground black pepper to taste

Topping

2 dl / 0.8 US cups cooked red quinoa (optional)

250 g cocktail or plum tomatoes in different colors

1/2 dl / 0.2 US cups hemp seeds 

1 handful of fresh parsley, chopped

How to

Wash and slice the carrots in to smaller pieces. Cube the tomatoes. Peel the onion and cut in to smaller pieces. Put in a high speed blender with apricots and water, blend until completely smooth. I use one of the three timed blend cycle buttons (35 seconds, 60 seconds and 90 seconds - I use the 90 seconds one for soups like this) on my Omniblend high speed blender to make sure the soup gets really creamy. Add some water if the soup is too thick (especially if you want to add red lentils in the next step, as the lentils will absorb some of the water). 

Transfer to saucepan and bring to a simmer. Add 2 dl red lentils (soaked over night + sprouted for 24 hours) and let simmer for about 2 minutes*.

Wash and cut the tomatoes in half. Toss together with the parsley and quinoa.

Pour the soup in to 4 bowls, top with the quoinoamix and hemp seeds.

* If you're using raw red lentils let simmer for about 10 minutes, until soft but still "al dente".

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!