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!

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

A dish where everything is cooked at the same time - on the same oven tray! Really easy, warming and comforting autumn winter food. Try roasting your cauliflower next time before mixing it to a mash - makes it taste even more! And oh - you might want to make a double batch of the kale crisps as they are to die fore and I’m pretty sure you’d want a couple of handfuls to snack on after dinner too!

Happy cooking,

Thess

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

Serves 4

Ingredients

1 pumpkin, I used Hokkaido

1/2 tsp ground ginger

1/4 tsp ground cloves

1 big cauliflower

200 grams kale

1 dl fat oat mylk, heated

1 Tbsp fresh frozen parsley

2 packages (á 230 grams drained weight) pre cooked chickpeas

1 tsp ground cumin

flakey salt and freshly ground black pepper to taste

rapeseed oil

Lingonberries

200 grams lingonberries, thawed

1-2 Tbsp maple syrup

For serving

Fresh parsley

How to

Pre heat oven to 175°C. Wash the pumpkin, cut in half, deseed (Save, wash, dry and then toss with a tiny bit of oil and salt and then toast until crispy in the oven at 125°C) and then slice. Brush with oil all around and sprinkle with ginger and cloves.

Remove the leaves from the cauliflower, if the outer ones are really big and rough you can through them away but otherwise they are really yummy to eat. Cut the bigger ones in smaller pieces. Tear the kale in smaller pieces. Massage the cauliflower leaves and kale with a tiny bit of oil.

Tear the cauliflower in smaller florets. Brush with oil. Put pumpkin and cauliflower in a baking dish and bake in the oven for 25 minutes. Add the cauliflower leaves and 2/3 of the kale when 10 minutes remains, roast until crispy and lightly golden.

Mix the cauliflower florets to a mash with the heated oat mylk and parsley. Salt and pepper to taste.

Rinse the chickpeas. Dry and then fry in a bit of oil in a frying pan until lightly golden and crisp. If you have a lid use it - the chickpeas tend to pop everywhere. Remove from heat, toss with cumin and salt.

Thaw the lingonberries, mix with maple syrup (to taste) using a fork.

Serve the pumpkin with the cauliflower mash, cauliflower and kale crisps, the rest of the massaged kale, crispy chickpeas and lingonberries. Garnish with fresh parsley.

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

Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad

Potato + rapeseed + herbs = true love. Instead of mixing my potatoes to a smooth mash I like to keep it quite chunky. Serve with a super simple stir fry and a dressing to always remember! It actually feels a bit strange (yet awesome) to drizzle over such a colourful thing over your food! Try for yourself!

Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad

Servers 4

Herby potato mash

400 grams new potatoes or small potatoes

1 Tbsp cold pressed rapeseed oil

1 organic lemon, zest + juice

2 handfulls fresh parsley

flakey salt and freshly ground black pepper

Green pea tempeh and courgette stir fry

250 grams green pea tempeh (or any tempeh of your choice) *

1 big courgette

2 spring onions

1 tsp cold rapeseed oil

1 Tbsp tamari, or any other soy sauce

cress

flakey salt and freshly ground black pepper

Tahini beet dressing

1 raw beetroot

1/2 dl / 0.2 cups light tahini (I like to use the light one for dressings rather then the darker one - made of toasted sesame seeds - as the dark one can taste a bit sharp)

3/4 dl / 0.3 cups water

1 Tbsp apple cider vinegar

1 tsp maple syrup

sesame seeds and dried flowers for garnish

flakey salt and freshly ground black pepper

Crispy salad

70 grams mixed leafy greens

1 handfull of radish

50 grams red cabbage

1 Tbsp toasted rapeseeds

How to

Scrub the potato, cut bigger ones in half. Boil potatoes until soft, takes about 15-20 minutes. Drain then mash with oil and lemon by hand using a potato masher until your preferred texture. Chop the parsley roughly and add to the mash. Salt and pepper to taste.

Crumble the tempeh. Slice the courgette and spring onion. Fry courgette and onion in a bit of oil until soft. Add the tempeh and fry for another few minute until it get a nice golden color. Pour over the tamari and let in sink in. Remove from heat. Salt and pepper to taste. Garnish with cress.

Peel the beetroot, cut in smaller pieces. Mix with rest of the ingredients for the dressing in a high speed blender or food processor until completely smooth. If you don’t have a high speed blender it might be a good idea to grate the beetroot before mixing it all together as that will help getting a smoother dressing. Salt and pepper to taste. Add more water for a more runny dressing.

Slice the radish and red cabbage thinly. Toss together with the leafy greens, drizzle with some cold pressed rapeseed oil and sprinkle with rapeseeds.

Serve the mash with the stir fry, dressing and crispy salad!

Enjoy!

• Tempeh is traditionally made of soy beans which is fermented and, furthermore tempeh often comes in small blocks, similar to but more firm then for example tofu. Now days you can find a few different types of tempeh in many supermarkets and organic stories.

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!

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 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.

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".

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. 

Veggie hash with steel cut oats and poached egg

A quick, and kind of twisted, version of the classic Egg fried rice! Well, not very much like egg fried rice all really, but based on the same idea of frying veggies + some grain and serve with egg. 

I tend to use the veggies I have at home (or the seasonal veggies I just found at the grocery store), mix with cooked oats and serve with a poached egg. A filling and nourishing yet simple meal ready in 20 minutes! 

Veggie hash with oats and poached egg

Serves 4

Ingredients

4 carrots

2 yellow beets

1/2 leek

100 gram kale, or chard - or the double amount baby spinach

4 dl steel cut oats

1 tbsp cold pressed olive oil

salt and freshly ground black peppar

Poached egg

4 egg

1 liter water

2 tbsp vinegar

1 tsp salt

Topping

Walnuts

fresh lemon balm

How to

Cook the steel cut oats according to instructions on the packaging. 

Scrub the carrots, slice in to smaller pieces. Peel the beets, cut in to small chunks. Cut away the thick bottom steam part of the kale, tear the leafs in to smaller pieces. Cut the leek in half, wash carefully and finely shred.   

Bring water, vinegar and salt to a boil in a medium saucepan. Crack one egg in a small cup. Lower the heat, you want the water to be simmering. Whisk a whirlpool in the water and gently slip the egg in to the center of the whirlpool. Put on a lid and let simmer for 3-4 minutes. Lift up the egg using a slotted spoon. Follow the same procedure for the rest of the eggs, one at a time. 

Fry carrot and beet in a bit of oil in a frying pan or in a wok until golden och tender. Add the leek and kale and let fry for another couple of minutes. Remove from heat. Add the steel cut oats. Salt and pepper to taste. 

Serve the fry with walnuts, lemon balm and poached egg. 

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

Quinoa sweet potato burger with baked onion, chili mayo and rye sourdough bread

The perfect burger is a great burger - and a great (maybe even favourite) and very smart dish! I make my burgers, or patties, with only plant based stuff - full of nutrition and FLAVOUR!

This is a perfect burger to make when (if) you have a bit of leftovers in the fridge. Mix some baked sweet potato, cooked quinoa and add something green such as broccoli for an extra veggie touch! And remember - if you don't have any leftover sweet potato or quinoa it takes maximum 25 minutes to cook them. Then you'll mix together your burger batter in no time at all. Burger night ahead? Yes, please! 

Quinoa sweet potato burger with baked onion, chili mayo and rye sourdough bread 

6 burgers 

Ingredients

300 grams sweet potato

4 fresh yellow onions 

1 1/2 white quinoa, uncooked 

1 small broccoli 

1 dl fresh basil 

1 1/2 dl chickpea flour or quinoa flour

1 chia egg *

1/2 dl chives

1/2 tsp chili flakes

2 tbsp cold pressed olive oil 

salt and freshly ground black pepper to toaste

Chili mayonnaise

1 1/2 dl vegan mayonnaise (or store bought one, preferably sugar free) 

1/1 - 1 tsp red pepper paste 

For serving

Rye sourdough bread (or any bread/bun that you prefer)

lettuce

tomato

cress

fresh basil

How to 

Pre heat the oven to 200 degrees Celsius. Cut the potato in half, brush the cut surface with oil and put on a baking sheet. Wash, remove the stem and cut the onion in the middle, brush with oil and put next to the potato. Bake in the middle of the oven until potato are soft and onion starts to brown, takes about 25 minutes. Meanwhile, cook the quinoa according to instructions on the packaging. 

Scrape out the potato from it's peel. Mix potato, broccoli and basil until a batter like consistency in a food processor. Mix together with the quinoa, flour, chia egg, chives and chiliflakes using a wooden spoon. Salt and pepper to taste. Let sit for 15 minutes and then form in to 6 burgers. Put on a baking sheet and bake in the oven until firm and lightly golden around edges. If you want to can also fry them for one last minute in a frying pan or grill pan to get a extra grilled flavour! 

Mix the mayonnaise and chili paste. Salt to taste. 

Build the burgers with your favourite components! Sour dough rye bread - lettuce - quinoa sweet potato burger - tomato - baked onion - chili mayo - fresh herbs and cress - Sour dough rye bread. 

ENJOY! 

* Chia egg is a plant based substitute to hen egg. Put 1 tbsp chia seeds in a small mixing bowl. Bring 1/2 dl water to a boil (don't let it boil for to long as that will make the water evaporate, you only need to make sure the water is hot), pour over the chia seeds, stir and let sit for about 5 minutes until the mixture takes on a jelly like consistency. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. 

Baked cauliflower with celeriac puree, black rice, kale pesto and pickled pumpkin

Baked cauliflower with celeriac puree, black rice, kale pesto and pickled pumpkin

Serves 4

Ingredients

1 big cauliflower (or 2 smaller ones) 

2 dl black rice, uncooked

1 tbsp cold pressed olive oil

salt and freshly ground black pepper

Celeriac puree

1 big celeriac

2 potatoes 

1 dl plant milk of your choice

salt and freshly ground black pepper

Kale pesto

50 grams kale leafs

1 small garlic clove

1/2 dl good quality cold pressed olive oil

1 tsp apple cider vinegar

1 tsp honey

1 dl walnuts

salt and freshly ground black pepper

Pickled pumpkin

300 grams pumpkin, peeled and cut in to small pieces

2 dl water

1/2 dl apple cider vinegar

1/ tbsp salt 

Garnish

2 small yellow beets, thinly slices (preferably using a mandoline, or a sharp knife)

1/2 dl walnuts

How to

Pre heat the oven to 175 degrees Celsius. 

Baked cauliflower: Remove the outer thicker leafs from the cauliflower, keep the lighter ones. Cut the cauliflower in to quarters (or halves if using smaller ones), and drizzle with olive oil all the way around. Season with salt and pepper. Put on a baking tray and bake in the oven for 25 minutes, turn around half way through. Turn up the temperature to 225 degrees and bake for another 5-10 minutes, until the cauliflower is soft and golden and crisp around the edges. 

Cook the rice according to instructions on the packaging. 

Celeriac puré: Peel and cut celeriac and potatoes in to small pieces. Boil in lightly salted water until soft, takes about 15 minutes. Remove the water, add the plant milk and mix in to a smooth puré using an immersion blender. Salt and pepper to taste. 

Kale pesto: Mix all the ingredients, except for the walnuts, until a smooth pesto. Add the walnuts and pulse until desired consistency. Salt and pepper to taste. 

Pickled pumpkin: Bring water, apple cider vinegar and salt to a boil. Remove from heat, add the pumpkin and put on a lid. Let sit for 30 minutes. Remove the liquid. 

Spread out the puree on 4 plates. Top with black rice and cauliflower. Add some kale pesto and sprinkle the pumpkin pieces. Garnish with yellow beet and walnuts. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft

Saffron scones with coconut yoghurt and fresh fig compote

Saffron scones with coconut yoghurt and fresh fig compote 

Makes 10 scones

Scones

4 dl oat flour 

3 dl buckwheat flour

1 tsp baking powder

1 tsp bicarbonate of soda 

1 tbsp potato starch 

1 tsp himalayan salt

1/2 gram pure saffron, ground 

1/2 dl organic raisins (or dried organic apricots, cut in to small pieces)

75 g cold pressed olive oil

3 dl oat yoghurt 

Fig compote

8 fresh green figs 

1/2 organic orange, freshly squeezed juice + zest 

1 tbsp honey 

1 tsp chia seeds (optional, for a thicker consistency)

1 pinch pure vanilla powder 

To serve

coconut yoghurt 

fresh figs 

How to

Scones: Pre heat to oven to 225 degrees Celsius. Mix the dry ingredients in a large mixing bowl. Mix oil and oat yoghurt, add to the dry mixture and combine quickly with a wooden spoon, the mixture should be quite sticky. 

Form in to 10 small scones, dredge with a bit of oat flour and put on a baking sheet. Bake in the middle of the oven for about 10-12 minutes, until scones are slightly golden and crisp on the top.

Fig compote: Wash and quarter the figs. Zest and squeeze the orange, put all the ingredients in a small saucepan and cook on medium heat until a compote, stirring all the time to avoid burning. 

Serve scones freshly baked with coconut yoghurt and fig compote. 

Happy holidays and lots of love! 

Recipe from a spread for Swedish food magazine Allt om Mat winter 2016. Photo by Jonny Lindh.

Jerusalem artichoke soup with toasted buckwheat, pickled shallot, cress and truffle oil

Jerusalem artichoke soup with toasted buckwheat, pickled onion, cress and truffle oil

Serves 4 as a first course

Ingredients

500 g Jerusalem artichoke 

1 shallot 

1 garlic clove

3 dl water

2 dl creamy oat milk

230 g cooked white beans

1 tbsp cold pressed olive oil

1 tsp apple cider vinegar

Salt and freshly ground black pepper

Pickled shallot

2 shallots 

1 dl water

1/2 dl apple cider vinegar

1 tbsp honey

Garnish

2 tbsp truffle oil

cress

1 dl dried whole buckwheat

How to

Peel and chop onion and garlic. Fry in oil until soft in a sauce pan. Peel the Jerusalem artichokes and cut in to smaller pieces. Add to the onion together with the the water and oat cream. Bring to a boil and let simmer until the Jerusalem artichokes are soft, takes about 15 minutes. Add the white beans when 5 minutes remains. Mix to a smooth soup with an immersion blender. You might want to add a bit more water to get your desired consistency. Add apple cider vinegar, salt and pepper to taste.

Pickled shallot: Bring water, vinegar and honey to a boil. Remove from the heat, add the shallots and put on a lid. Let sit for 10 minutes. 

Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Serve the soup drizzled with truffle oil, topped with pickled shallots, toasted buckwheat and cress. Serve with crispy seed crackers! 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft

Cinnamon fried winter apples with nutty crumble

A sweet finish to your dinner. Sweet and juicy winter apples from the garden under a crumble made of fresh dates, almond flour and oats flavoured with vanilla powder and cardamom. Serve with a plant based yoghurt and some fresh lemon balm! 

This is a recipe my me for Swedish food magazine "Mitt kök" (My Kitchen) from last year. Foto by Fanny Hansson. 

Cinnamon fried winter apples with nutty crumble

6 portions

Ingredients

700 g winter apples

1 tsp cinnamon 

1 pinch himalayan salt

2 tbsp cold pressed coconut oil

Crumble

3 dl rolled oats

1 dl almond flour

1/2 dl almonds

1/2 tsk cardamom 

1/2 tsk pure vanilla powder

10 fresh dates, pitted

1/2 cold pressed coconut oil

For serving

2 dl plant based yoghurt, unsweetened 

fresh lemon balm or fresh mint 

How to

Pre heat the oven to 200 degrees Celsius. 

Core and cut the apples in smaller pieces. Fry in coconut oil, cinnamon and salt on medium heat until soft, sweet and fragrant.  

Pitt the dates. Mix all the ingredients for the crumble until crumbly in a food processor. Add the whole almonds in the end to get bigger nutty bites. 

Divide the apples in 6 small cake tins (or in one big cake tin). sprinkle over the crumble. Bake in the oven for 15-20 minutes, until the crumble is golden and crisp. 

Let cool for a couple of minutes. Serve with lemon balm. 

Tips and tricks! Make ahead. Fry the apples, mix the crumble and put everything together. Then just bake the tartlets before serving! 

Red quinoa and roasted red cabbage salad with butternut squash, apple and herb baked falafels

To bake big chunks of red cabbage in the oven until soft but tender is my favourite way to cook red cabbage. In this salad I toss the cabbage around with some quinoa, small bites of butternut squash, thinly sliced apple and herby falafels! 

I roll my falafels in sesame seeds and bake them all at the same time at a baking sheet in the oven. Makes them really crisp but still healthy! You could serve this salad with an avocado dressing or any nut dressing that you like, but I actually prefer to just drizzle a really good cold pressed olive oil over the whole thing. 

Roasted red cabbage salad with butternut squash, apple and herb baked falafels

Serves 4

Ingredients

1 medium red cabbage 

1 small butternut squash 

2 dl red quinoa, uncooked 

1 apple 

100 grams mixed salad leaves 

Baked herb falafels

450 grams pre cooked white beans (2 packages or 8 dl) 

1 dl sunflower seeds (preferably toasted)

2 dl fresh herbs of your choice 

1 dl sorghum flour (quinoa-/buckwheat-/oat flour works just at fine)

1/2 tsp himalayan salt

2 tbsp cold pressed olive oil 

2 pinches freshly ground black pepper 

1 dl sesame seeds for coating 

How to

Pre heat the oven to 200 degrees. Mix white beans, sunflower seeds, herbs, flour, oil, salt and pepper until a sticky and semi smooth "batter" - you want to keep the texture from the sunflower seeds! Ad a bit of water if to dry, and a bit more flour if to wet. Let sit for 20 minutes, this helps the falafels stay together even better when rolling/baking/eating. Form in to falafel, about 20 pieces, and roll in sesame seeds. Place on a oiled baking sheet and bake in the oven for 15-20 minutes, until crispy on the outside. 

Remove the stalk bit from the cabbage and cut the rest in to big chunks. Brush with oil and place on a baking tray. 

Peel (start with removing the ends, then cut the squash in half lengthwise, and then in half on the width. Carefully cut of the peel using a sharp knife), scrape out seeds and stringy bits and cube butternut squash  Drizzle with oil and place beside the cabbage. Bake in the oven until both cabbage and squash gets soft and golden around the edges, takes about 20-25 minutes. 

Cook the quinoa according to instructions on the packaging.  

Thinly slice the apple using a mandoline, or a sharp knife. 

Mix cabbage, squash, quinoa, apple and salad leaves. Serve with herb falafels and drizzle with your favourite cold pressed oil! 

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!