Pannkakor med kantareller, trädgårdsbönor och zucchini

En pannkaka, som egentligen är en fransk crepe! En klassisk crepe görs på bovetemjöl, vatten och salt - inget annat. Så även här! Fyllningen utgörs här av zucchini som torrstekts och sedan kort bakats i ugn - då får du en zucchini som smakar mycket, och är fast i konsistensen. Tillsammans med len yoghurt, frästa kantareller och trädgårdsbönor är detta en fyllning du bara måste testa!

Pannkakor med stekta kantareller, trädgårdsbönor och zucchini

4 portioner

Pannkakssmet / Crepesmet

2 dl bovetemjöl

3 dl havredryck

1/2 tsk salt

Rapsolja att steka i

Fyllning

200 gram vaxbönor, brytbönor eller sockerärtor

300 gram kantareller

1 stor zucchini, eller 2 små

1 tsk rapsolja

Flingsalt och nymalen svartpeppar

Till servering

Fet växtbaserad yoghurt

Färsk basilika

Gör såhär

Vispa ihop crepesmeten, låt svälla minst 1 timme.

Värm ugnen till 175°C. Skär zucchinin i skivor på snedden, skåra ett rutmönster på båda snittytorna till varje skiva. Stek i en torr, medelhet stekpanna på båda sidor tills zucchinin fått färg. Lägg på en bakplåt och baka i ugnen i 10 minuter. Ringla över lite kallpressad rapsolja och strö över en nypa salt. Skär på mitten.

Skär bort kvistbiten från bönorna, skär i mindre bitar. Borsta bort eventuell jord från kantarellerna, förväll i en torr stekpanna tills vätskan kokat bort. Blanda ner bönorna, ringla över lite olja och stek tills kantarellerna är gyllene och lätt krispiga i kanterna, och bönorna mjuknat något. Smaka av med salt och peppar.

Grädda crepen i en medelhet stekpanna, på båda sidor, tills du får en fin pannkaka. Gör likadant med resterande smet.

Fyll crepen med en klick yoghurt, zucchini och kantarellfyllningen. Strö över färsk basilika.

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Pancakes with chanterelles, garden beans and courgette

Serves 4

Ingredients

2 dl buckwheat flour

3 dl oat mylk

1/2 tsp salt

Rapeseed oil for frying

Filling

200 grams wax beans or haricot vests, or a mix of them two

300 grams chanterelles

1 big courgette, or 2 smaller

1 tsp rapeseed oil for frying

1 tsp cold pressed rapeseed pil for drizzling

Flakey salt and freshly ground black pepper

For serving

Fat plant-based yoghurt

Fresh basil

How to

Whisk together the crepe batter, let sit for 1 hour.

Pre heat the oven to 175°C. Slice the courgette in 1 cm thick pieces on the width. Lightly cut a grid pattern on both sides of every slice. Fry in a dry frying pan, on both sides, until the courgette get a bit of color. Put on a baking tray and bake in the oven for 10 minutes. Drizzle with some cold pressed rapeseed oil and sprinkle with salt.

Cut away the spring from the beans. Cut the rest in smaller pieces. Brush the chanterelles, fry in a fry pan until all water is gone. Add the beans and some rapeseed oil, fry until chanterelles are golden and and lightly crisp in the edges, and the beans have soften a bit. Salt and pepper to taste.

Fry the crepes in a medium hot frying pan drizzled with a bit of oil, on both sides, until golden and lightly crisp in the edges.

Fill the crepe with a dollop of yoghurt, zucchini and the chanterelle filling. Garnish with fresh basil.

Carrot and courgette stir fry with sorghum, cabbage and avocado + kale marinated lentils

A stir fry is something a make all the time, but they close to never look the same! I take whatever veggies I have at home, grate some of them and cut some of them. I fry the greens with garlic and ginger (those two are pretty much always the same. Never get tired of them) for a few minutes, mix with any pre cooked cereal or pseudo cereal that I have at home, add some fresh herbs, salt and pepper. Might add an avocado on top + some extra (pre cooked) lentils or beans that I've just marinated.

So, the key to having the dinner, lunch or whatever ready in 15 is to have a few things sorted out the day before. And it's really (REALLY) easy bits. Cooking any/a couple of cereals or pseudo cereals (quinoa, buckwheat, sorghum, millet, naked oats, brown rice, red rice, wild rice...you get the point!) + any/a couple of legumes. Then you're ready to create masterpieces in just 15 minutes the days ahead. But if you have not pre cooked anything you don't have to feel down, you can do it all at the same time too. 

Anyways - here comes the recipe!!

 

Carrot and courgette fry with sorghum, cabbage and avocado

Served with kale marinated beluga lentils

4 people

Ingredients

6 carrots

2 courgettes

1 yellow onion

1 garlic clove

2 tbsp fresh ginger, grated

4 dl cooked sorghum (naked oats, quinoa, wild rice, brown rice etc works just as fine) (equals about 2 dl / 0.8 US cups uncooked lentils)

1/4 cabbage 

1 tsp turmeric

1/2 dl / 0.4 US cups fresh parsley, finely chopped

4 dl cooked beluga lentils (equals about 1 1/3 dl / 0.6 US cups uncooked lentils)

1 tbsp cold pressed coconut oil

Kale (pesto) marinade

3 dl / 1.2 US cups kale leaves, teared in to smaller pieces

1 dl pepitas, preferably toasted

1 dl cold pressed olive oil

1 small garlic clove

1 tbsp nutritional yeast * (optional)

flakey salt and freshly ground black pepper to taste

For serving

2 avocados

toasted buckwheat groats (learn how to make them here)

How to

Scrub and grate the carrots. Cut the courgette in smaller pieces. Finely slice the cabbage using a mandoline or vegetable peeler or just slice using a sharp knife.

Peel and finely slice the onion + garlic, fry in coconut oil until soft and fragrant in a frying pan with high sides (or use a wok pan if you have one!). Add the carrots and courgette and fry for a couple of minutes. Add the sorghum and turmeric, toss around until everything is golden, lovely looking and has a nice temperature.

Add the cabbage + parsley, toss around. Salt and pepper to taste.

Mix all the ingredients for the kale pesto. Salt and pepper to taste. Toss around with the beluga lentils. 

Serve your stir fry with lentils, avocado and sprinkle toasted buckwheat (or any nuts/seeds) on top. Other things that would be nice to add could be sprouts/shots/microgreens, baby spinach. 

Mindfully ENJOY! 

* Nutritional yeast is a deactivated yeast which is high in protein and contains some B-vitamins and also have traces of other vitamins and minerals. The yeast is flakey and yellow and has a nutty/creamy/cheesy flavour. Can be used in plant based cooking (in sauces, lasagna, on kale chips, popcorn and as one of the main ingredients when making vegan parmesan - just to mention a few!). You find nutritional yeast in natural/health food stores and online.

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.

Zoodles with fennel and herby avocado sauce + turmeric fried tofu

Veggie spaghetti - spiralized veggies which have the same shape as spaghetti - is a favourite of mine - both because I like the taste much better then the taste of regular pasta + it's a great way to get even more nutrition in to your meal! I usually spiralize carrots, pumpkin, sweet potato, radish and courgette. The later one I'm using for this dish - but you could just as well us any of the other veggies mentioned above, or why not a mix of them!  

To make nice spaghetti like strings you would need a spiralizer or a shred peeler. You could also use a regular potato peeler - but to be honest - it won't give you quite the same result as if you were using the "proper thing". If you like to make veggie spaghetti, plus shred fruits and veggies for garnish/salads, I would recommend you to get the right. Will save you time and make the cooking even more fun and efficient!  

If I'm making a big batch I'm using my Westmark Spiromat which gives me long and corkscrew like strings, and when I'm on the go or just want to spiralize one carrot or so I'm using my Grovstrimlare.  

When you have the right kitchen tools you can make this delicious dish in no time at all. It's my kind of fast food - perfect for days when you want something light and nourishing for lunch or dinner. You could add more veggies to make it a bigger meal - for example steamed sugar snaps and pak choi for a asian touch or maybe roasted pumpkin and crispy kale for a wintery touch. Let your mind flow! 

Hope you like it!! 

Photo by Fanny Hansson

Zoodles with herby avocado sauce + turmeric fried tofu

4 portions 

Ingredients

2 big zucchinis

1 fennel 

1 red apple 

270 grams firm natural tofu, organic

1 tsp grated fresh turmeric, or 1/2 tsp ground turmeric

1 tbsp grated fresh ginger, or 1 tsp ground ginger

1 tbsp tamari 

Fresh Thai basil 

1 tbsp cold pressed coconut oil, (flavour free)

Herby avocado sauce

2 avocados, peeled and pitted  

1 garlic clove, grated 

1/2-1 dl water

1 tbsp freshly squeezed lime juice

1 tbsp cold pressed coconut oil (flavour free)

2 handfulls of fresh herbs of your choice (I used Thai basil + cilantro) 

salt and freshly ground black pepper to taste 

For serving

crispy green leafs (mix of mache lettuce, baby spinach, rocket) 

seed cracker (you find two of my best recipes in my cookbook The new green salad!!)

toasted pepitas

How to

Spiralize the zucchinis. Mandoline the fennel lengthwise, or slice very thinly using a sharp knife. Deseed and mandoline the apples. But everything in a big bowl with cold water (will make everything even more crisp) while preparing the rest. 

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 turmeric and ginger, let fry for another minute. Add the tamari and let sink in, remove from heat.  

Mix the ingredients for the avocado sauce until a smooth using an immersion blender. Add more water if it's to thick. Salt and pepper to taste. 

Drain the zucchini and fennel well. Toss together with the avocado sauce. Topp with fresh herbs. Serve with the fried tofu, crispy green leafs and pepitas. And some seed crackers if you have any nearby!