Pumpkin tray with pea pesto, yoghurt and fresh herbs
The idea is simple - but a veggie on a tray, bake until soft and sweet and top with pea pesto, drizzled yoghurt, seeds and some shaved red cabbage for extra crisp!
So, the the idea with this dish is to start with a veggie (preferably in season) which you bake and then top with some legume pesto/hummus/bean spread etc. Serve it as a side to your dinner, part of a buffet or add a handful of cooked or soaked grains (oats, spelt, sorghum etc) or pseudo grains (quinoa, buckwheat) to make it a filling and complete dinner!
Pumpkin tray with pea pesto, yoghurt and fresh herbs
Serves 4 as a side
Ingredients
1 butternut squash or pumpkin such as Hokkaido pumpkin *
Pea pesto
250 grams green peas
1/2 dl / 0.2 cups pepitas/pumpkin seeds
2 handfulls of fresh basil
1 Tbsp nutritional yeast
1 Tbsp cold pressed olive oil
salt and freshly ground black pepper
For serving
Cammelina seeds **
fresh basil
red cabbage, raw shaved
How to
Pre heat the oven to 175°C / 350°F. Wash and cut the pumpkin in smaller pieces (but not too small - I like to serve quite big chunks!). Put on a baking tray and bake in the oven for about 25-30 minutes until soft and sweet. When baking pumpkins, butternut squash and courgettes I usually don’t use any oil since they contain quite a lot of water as it is! However - for that extra shiny cover and some crisp brush with oil before baking in the oven.
Mix all the ingredients, except for the pumpkin seeds, for the pesto in a food processor until your preferred pesto texture. Add the pumpkin seeds and pulse a few times. Salt and pepper to taste.
Add bid dollops of pea pesto straight on top of the pumpkin, drizzle over som yoghurt and sprinkle with camelina seeds!
* Other yummy things to put on your tray could be: cauliflower, new potatoes, courgette, aubergine, carrots and sweet potatoes JUST TO MENTION A FEW. Feel free to add your favourites below!
** Camelina seeds are fiber and protein rich tiny seeds which roasted taste a bit nutty. Gives a nice texture on top of salads, crisp bread toppings or porridge! Great to add to your smoothie as well. Also I've heard it can be used as a egg replacement but never tried it - any of you who’ve done it?
Vindaloo masala daal with carrots and spinach + courgette raja with mint
From a tiny man selling his home mixed spice blends in a small town in India - to my kitchen, and soon maybe yours as well! This is a lentil daal like no else, with a secret trick to make it creamy as ever!
This recipe is inspired by a man with a spice mix stand in the small village Agonda in the Indian province Goa. He told me he made the best home made masala there is. Unfortunately I didn’t get to try his version - but tried my very best to remember each and every word he said when he explained how to make it. The result is right here below!
Vindaloo masala daal with carrots and spinach + courgette raja with mint
Serves 4-6
Ingredients
1 yellow onion
1-2 Tbsp vindaloo curry (to taste)
1 Tbsp ground turmeric
2 garlic cloves
1 aubergine
400 grams crushed tomatoes
8 dl / 3 1/3 cups water
3 dl / 1.2 cups red lentils
400 grams carrots
8 dried organic apricots
1 handful of fresh parsley + extra for serving
100 grams organic fresh baby spinach
2 Tbsp cold pressed coconut oil
salt and freshly ground black pepper
Courgette raja with mint
1/2 courgette
5 dl / 2 cups natural unsweetened plant yoghurt
1 handful of fresh mint
1 pinch of chiliflakes
salt och freshly ground black pepper
How to
Peel and finely chop the onion and garlic. Peel the aubergine and cut in to pieces. Heat the coconut oil over medium heat in a large saucepan. Add the vindaloo mix, turmeric, onion and garlic. Fry until fragrant and the onion has soften.You might want to add 1-2 Tbsp of water if it feels too dry.
Add aubergine, tomatoes and water. Bring to a boil and let cook for 10 minutes, until the aubergine is soft. Mix everything until smooth using an immersion blender.
Scrub and slice the carrots. Chop the apricots. Add to the saucepan together with lentils. Bring to a boil and let simmer for 20-25 minutes, until you get a very creamy daal. Maybe add a bit more water if it feels too dry. Remove from heat and add the parsley and spinach. Salt and pepper to taste.
Let the daal sit for at least 20 minutes before servering. Serve with extra spinach and rajta only, or with both + some wild rice/black rice/brown rice!
Recipe was first published in The Gothenburg-Post/Två dagar
Tray salad with roasted Brussels sprouts, romanesco broccoli, haricot and clementines
Like an ocean of rolling veggies. Serve this salad straight from the tray - a wonderful and relaxed way to serve this kind of food!
I love cooking and serving simple food. Unpretentious, yummy and pretty food served in a relaxed way - like here straight from the tray! Invite family or friends for a hearty dinner, or make a whole tray for yourself and you’ll hade lunch boxes sorted out for the rest of the week!
Just a note before starting with the recipe. As fresh garden beans (such as haricot verts and sugar snaps) are brought to Sweden by airplanes from far away places (primarily Africa/South America) I always get frozen ones when the Swedish garden beans aren’t in season. They work perfectly fine! Almos same thing with Brussels sprouts - the frozen ones can be used when fresh ones aren’t available, however the Brussels sprouts aren’t flown here so whenever I can get hold of fresh ones I’d prefer them even if they come from other European countries.
Now, lets get cooking!
Tray salad with roasted Brussels sprouts, romanesco broccoli, haricot and clementines
Serves 4
Ingredients
250 grams Brussels sprouts
1 romanesco broccoli, or broccoli
250 grams haricot verts (use frozen thawed ones when fresh ones aren’t in season)
1 radish bundle
2 avocados
1 Tbsp poppy seeds
1 Tbsp cold pressed olive oil
salt and freshly ground black pepper
For serving
4 portions of any cooked whole grain such as naked oats, quinoa, sorghum or wild rice (optional)
Any kind of dip, optional. For example my Golden turmeric hummus, Green pea spinach dip or Ginger tahini dressing
How to
Pre heat the oven to 175°C.
Remove the bottom part of the Brussels sprout if necessary. Remove the outer leaves and set aside. Cut the bigger ones in half and put them all in a oven tray. Break the romanesco broccoli in to smaller florets, save the leaves - cut the thicker ones in smaller pieces. Put on the baking tray. Toss with a tiny bit of oil. Bake in the oven for about 20-25 minutes, until veggies are tender and slightly crisp.
Steam the haricot verts (if using fresh ones) for 5-7 minutes, until al dente. If using frozen ones just thaw them.
Cut the radishes in half. Peel and cut the clementines in slices. Cut, deseed and scoop out the avocados and massage the Brussels sprout leaves with just a tiny bit of oil. Toss everything together with the baked veggies. Salt and pepper to taste. Sprinkle with poppy seeds. Serve with your choice of cooked whole grain!
Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip
A filling stir fry served with a creamy dip for extra heartiness and flavour! This is no doubt my favourite way to cook!
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!
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!
Potato flatbread wrap with creamy kale salad, falafel and pickled onion
3 ingredient flatbreads; might be one of the most genius things ever baked! Fill or top your flat bread with whatever you find at home and call it bread, wrap or a pizza - you choose!
Flatbread aka wrap aka pizza crust is all GENIUS food!! Because a) you can add whatever you have available at the moment and it will taste amazing = possibilities are endless b) food eaten with your hands is the best thing ever! and c) all you need is one recipe
This time a made a stack of flatbreads, called them wraps, and served with the yummiest kale, apple and walnut salad, falafel thingys and pickled onion. Also, you could top the flat breads with a yummy tomato sauce, your favourite pizza topping and make the most delicious pizzas. Give them a try!
Potato flatbread wrap with creamy kale salad, falafel and pickled onion
Serves 4
Potato flat bread
800 grams firm potato
2 - 2 1/2 dl / 0.8-1 cup chickpea flour
1 tsp dried oregano
1 tsp salt
Creamy kale salad
250 grams kale, chopped
1 small garlic clove, finely grated
2 Tbsp unsweetened dijon mustard
2 Tbsp cold pressed olive oil
2 Tbsp apple cider vinegar
1 Tbsp tamari
1 Tbsp nutritional yeast
1 red apple
1 dl / 0.4 cups walnuts
salt and freshly ground black pepper to taste
Pickled onion
1 red onion
1/2 dl / 0.2 cups water
1/2 dl / 0.2 cups apple cider vinegar
Herb falafel
2 packages (á 230 grams when drained) cooked chickpeas
1 handful of fresh parsley
1 tsp ground cumin
1 garlic clove, grated
2 Tbsp tahini
2 Tbsp water
1/2 tsp salt
1 pinch freshly ground black peppar
sesame seeds for rolling
How to
Peel and finely slice the onion. Bring water and vinegar to a boil. Add the onion and remove from heat. Let sit for at least 30 minutes.
Scrub the potatoes. Cook until soft. Let cool. Grate them finely or press using a potato press. Using your hands to mix and kneed the ingredients for the flatbread until you get a dough. Form in to 8-10 balls, dust bench top with flour and roll out your flatbreads.
Place one flatbread at a time in a medium hot, dry frying pan (preferably a cast iron or steel one) and fry for a few minutes until you get smallish golden brown spots on your bread. Turn around for a minute or so. Stack the cooked bread in a kitchen towel until serving.
Pre heat the oven to 200 °C / 400 °F. Rinse and drain the chickpeas. Mix all the ingredients for the falafels until smooth in a food processor or using an immersion blender. Form in to oblong falafels, roll in sesame seeds. Put on a baking tray and bake in the middle of the oven for 15 minutes. Flip around and bake for another 5 minutes.
Mix mustard, oil, vinegar, garlic and nutritional yeast for the creamy kale salad. Massage with the kale. Shred the apple. Add apple and walnuts to the salad. Salt and pepper to taste.
Serve the flatbreads filled with kale salad, falafel and picked onion.
Recipe was first published in The Gothenburg-Post/Två dagar
Tray of roasted root veggies with spinach, naked oats and turmeric hummus
Always a good idea: roasted seasonal veggies on a tray with spinach and steel cut oats. Served with a creamy turmeric hummus!
This is one of my go to-dishes when I want to make hearty and filling food without having that much time to spend cooking. Because this is food that almost cooks it self! So the idea of this dish is very simple; put whatever veggies that are in season/you have at home on a tray, add some cooked grain and leafy greens and serve with some kind of legume-spread/dip (such as a hummus) for extra protein. DONE!
By using veggies in season the tray will naturally change throughout the year. For extra variation use quinoa, buckwheat (soaked or cooked), sorghum or wild rice instead of naked oats, just to mention a few! And remember; when making of a creamy hummus - always make some extra and you’ll be well sorted for the coming days. A hummus is great to use as spread on a seeds cracker / piece of bread / in a wrap / with vegetable crudités, with any kind of salad or as the base for a hummus bowl (like this one)!
Tray of roasted root veggies with spinach, naked oats and turmeric hummus
4 porions
Ingredients
2 dl / 0.8 cups naked oats
300 g parsnip
300 g carrot
300 g mixed beets
1 handful dried apple
70 g organic baby spinach
1 Tbsp cold pressed rape seed oil
salt and freshly ground black pepper
Golden turmeric hummus
2 Tbsp light tahini (I like to use the non roasted one/light one here as the flavour is more smooth compared with the darker one which has quite a sharp taste to it)
1/2 dl / 0.2 dl water
1 Tbsp apple cider vinegar
2 packages (á 230 g drained) pre cooked white butter beans
1/2 tsp ground turmeric
1/2 tsp ground ginger
a pinch of chili powder
1 Tbsp cold pressed rapeseed oil
salt and freshly ground black pepper
For serving
2 dl / 0.8 cups naked oats
a pinch of salt
How to
Cook the oats in lightly salted water on low heat for about 30 minutes. You want them to be soft but still have a nice bite to them. If you cook it for too long you’ll get more of a porridge. Drain any excess water.
Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Scrub the root veggies thoroughly, then cut in smaller same size pieces. Put on a baking tray, mix with oil. Roast in the oven for about 20-25 minutes, until the veggies have soften and are slightly golden, but still has that al dente bite to them. Add the cooked oats, apple and spinach to the tray.
Mix the tahini and water for the hummus. Drain and rinse the white beans. Mix all the ingredients with a immersion blender or using a food processor until smooth. Add the oil and mix a few more seconds. Salt and pepper to taste.
Serve the food straight from the tray, with the creamy hummus!
Recipe for Coop Sverige. Photo by Magnus Carlsson.
Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin
Falafels - serve with a yummy spread, with a hearty salad or on a wrap. This is my favourite take on the classic chickpea dish!
In collaboration with koket.se
This really is falafel the Plant based by Thess way; made with pre cooked peas or beans + spices and sometimes grated root veggies, rolled in sesame seeds for crisp and baked in the oven! Easy PEAsy!
Serve this as a light(er) lunch or dinner, add some cooked grains for a even more hearty meal. Also, I love serving my falafels with a seasonal salad with leafy greens, baked root veggies, toasted nuts and seeds and some yummy dressing (like this one), also works very well for a smaller buffet! And never forget the wrap, falafels are awesome to put in a wrap! My favourite is to wrap up using cabbage leafs, crispy and YUM!
A few weeks ago I took this online course (as you probably would know by now if you’ve read my previous post) called “Skapa magi med grönsaker” from Kökets kurser! As an already conquered veggie lover I still enjoyed the course a lot and really enjoyed learning new stuff from talented Swedish chef Paul Svensson himself! He teaches you everything he knows about creating magic with vegetables - and believe me it’s A LOT!
Do you also want to learn more about cooking with veggies? Learn how to prepare them and what to make with parts of the veggies that are often (unfortunately) thrown away? Plus get lots of recipes? Then this course is probably for you! Take it, be inspired and make your twist on the dishes - like I did 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!
Baked green pea falafel with green pea spread, garden bean salad and baked pumpkin
serves 4
Ingredients
250 g green peas, thawed if frozen
10 cm leeks
1 dl / 0.4 cups rolled oats
2 garlic cloves
1/2 green chili
1 handful of fresh parsley
1 package (á 230 g) pre cooked chickpeas
1 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp salt
1 tsp freshly ground black pepper
1 dl / 0.4 whole sesame seeds for rolling
1 Tbsp cold pressed rapeseed for baking
Baked pumpkin
1 pumpkin, such as Butternut or Hokkaido
1 tsp sambal oelek
1/2 Tbsp coldpressed rapeseed oil
Green pea spread
250 g green peas, thawed if frozen
3 Tbsp cold pressed rapeseed oil
1 Tbsp apple cider vinegar
salt
Garden bean salad
300 g mixed garden beans (haricot verts, yellow beans, broad bean, sugar snap etc), when you cannot find fresh ones from near where you live you can use frozen ones!!
1/2 Tbsp coldpressed rapeseed oil
1 shallot
salt
For garnishing
fresh mint + parsley
rapeseeds or sesame seeds
How to
Pre heat the oven to 200 degrees celsius / 400 degrees Fahrenheit.
Thinly slice the leeks, then thoroughly rinse it. Peel and finely chop the garlic. Cut and deseed the chili. Chop the parsley. Rinse the chickpeas. Mix all the ingredients for the falafels in a food processor until smooth. Form falafels, roll in sesame seeds, brush with oil all around and put on a baking tray. Bake in the oven for 15 minutes, roll around and bake for another 10 minutes.
Cut, peel and deseed the pumpkin. Cut in smaller pieces. Topps with sambal, oil and a pinch of salt. Put on a baking tray and bake until soft, takes about 20 minutes. If you have a hot air oven you can bake the falafels and pumpkin at the same time!
Mix the ingredients for the green pea spread. Salt and peppar to taste.
Parboil the beans for 5-7 minutes if using fresh ones. Put in cold water. OR thaw the beans if using frozen ones. Peel and chop the onion. Fry in a bit of oil in a frying pan until soft. Add the beans and fry for a couple of minutes. Remove from heat.
Divide the spread on 4 plates. Top with bean salad, pumpkin and falafels. Garnish with fresh herbs and seeds.
Socca with kale pesto & mushroom and apple stir fry
First time I ever had a socca was at a early morning food market in Antibes, France. I’ve recreated my memories and paired it with the seasons finest!
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.
Cauliflower and chanterelle soup with crispy beans and apple topping
A White soup with a golden touch - cauliflower and chanterelles makes a perfect match in this creamy soup where you get a delicious sweetness from apples!
Cauliflower and chanterelle soup with crispy beans and apple topping
4 portions
Ingredients
1 cauliflower
2 shallots
1 garlic clove
2 red apples
150 gram chanterelles (or the corresponding amount dried mushroom. 80 gram dried per 500 gram fresh is a good “rule” to have in mind)
10 dl / 4 cups water
2 dl / 0.8 cups oat mylk
1/2 dl / 0.2 cups parsley, finely chopped
1 Tbsp apple cider vinegar
2 Tbsp cold pressed olive oil
sea salt and freshly ground black pepper
Topping
1 red apple
230 gram pre cooked cannellini beans
1 Tbsp cold pressed olive oil
1/2 dl / 0.2 cups parsley, finely chopped
edible flowers (optional)
How to
Remove the leafs from the cauliflower, trim off the woody ends of the stem. Rinse, dry and give a toss together with some oil and a pinch of salt. Set aside. Tear the cauliflower in smaller pieces.
Cut the apple in smaller pieces (seeds removed). Brush the chanterelles, then parboil them for 3 to 5 minutes in a saucepan. Add some oil, shallot and garlic and fry for another minute until the onion is soft. Add the cauliflower, apple, water and oat mylk and bring to a boil, simmer for about 10 minutes, until all is soft. Remove from heat, add vinegar and parsley and mix until smooth using an immersion blender. Salt and pepper to taste.
Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Put the cauliflower leaves on a baking tray, without the leaves touching each other, and roast in the oven until crispy - takes about 10 minutes.
Rinse and drain the cannellini beans, dry with a piece of kitchen paper (starting off with dry beans will make it easier to get really crisp beans when roasting them). Mix with some oil and a pinch of salt. Cut the apple in small pieces. Stir fry the beans in a pan until golden and slightly crisp. Add the apples and fry for another minute. Add the parsley. Salt and pepper to taste.
Serve the soup topped with the bean fry, crispy leaves and maybe som edible flowers!
Photo by Magnus Carlsson
Saffron quinoa with brassicas, avocado and pomegranate
Golden saffron with a lovely saffron flavour tossed with a bunch of different brassica! A semi raw favourite for the festive buffet!
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
Hearty curry stew with aubergine, pumpkin and kale
Let the spices fry until fragrant, the veggies simmer until soft and enjoy a bowl of hearty curry stew!
The great thing about a stew is that is can be made with lots of different veggies - for example the exact veggies that you happen to have at home! These days I want to have pumpkin in almost everything - and so I added them to this stew as well.
Adding some pre cooked legumes when the stew is almost done is a great way to add som extra protein (and taste!). And then I always want to add something green - kale is a favourite! Best thing is to add the kale once you have removed the pot from the heat, that way the kale will stay green and perfectly soft.
You could serve the stew just like it is, or with your choice of grain och pseudo-grain; like sorghum, quinoa, naked oats or millet, for a even more filling meal.
And last but not least - don’t forget the golden rule when it comes to stews; they are even better the day after when the flavours have had the chance to REALLY evolve!! Now, time to cook.
Hearty curry stew with aubergine, pumpkin and kale
Serves 4
Ingredients
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp caraway seeds
2 Tbsp paprika powder
1 onion
1 garlic clove
1 aubergine
1 small pumpkin, Hokkaido or Muscat
1 Tbsp fresh ginger, grated
500 g crushed tomatoes
400 ml coconut milk
230 g / 4 dl / 1.6 cups pre cooked chickpeas
100 g kale, rough stalk removed and leaves shredded
2 Tbsp cold pressed coconut oil
salt and freshly ground black peppar
For serving
2 dl / 0.8 cups sorghum, uncooked
fresh cilantro
How to
Cook the sorghum according to instructions on the packaging.
Fry the spices in the oil in a thick bottom pot at medium heat until fragrant. Peel and finely chop onion and garlic, add to the pot at fry until soft.
Cut the aubergine in bite size pieces. Wash the pumpkin then half it, remove seeds and cut in to bite size pieces. Add the aubergine and pumpkin to the stew. Fry for 2 minutes together with the ginger. Add the crushed tomatoes and coconut milk. Bring to a boil and and let simmer for 20 minutes, until the aubergine and pumpkin have softened. Salt and pepper to taste.
Rinse the chickpeas. Add to the stew together with the kale. Remove from the heat and let sit for 15 minutes before serving.
Serve the stew together with cooked sorghum and cilantro.
Recipe was first published in The Gothenburg-Post/Två dagar
Buckwheat carrot porridge with - lots of things
Porridge is my religion. Creamy and hearty, topped with sweet and savoury stuff!
Ever heard of brinner? That’s a word for “Breakfast for dinner”. Genius if you ask me as breakfast is a favourite and when making a hearty breakky if works for any time of the day! I know this blog is starting to look like an all porridge feed but as I really wanted to share this one, with soaked buckwheat groats and fresh ginger in it, I figured there just have to be another porridge recipe here! So, enjoy - my latest porridge craving coming up below!
Photo by Agnes Maltesdotter
Buckwheat carrot porridge with - lots of things
Serves 2
Ingredients
1 dl / 0.4 cups rolled oats
1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *
3 dl / 1.2 cups water
2 dl / 0.8 cups unsweetened plant mylk of your choice
2 carrots, peel still on and finely grated
1 Tbsp fresh ginger, grated
1 tsp ground turmeric
a pinch of salt, preferably unrefined
Topping suggestions (pretty much everything works here)
kale powder (yes you read it, dried kale mixed in to a lovely powder!)
sweet cocktail tomatoes
tahini
shredded coconut
dried organic fruits and berries (such as goji berries, mulberries, apricots)
walnuts
How to
Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!
* How to soak whole buckwheat groats: Put the groats in a bowl and fill with the double amount of water. Add 1 Tbsp for every 5 dl / 2 cups (this helps the soaking process). Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating - but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.
Creamy carrot cake porridge with avocado, apple, tahini and tomato
Creamy, hearty and warming - I welcome the porridge season like no other! This is one of my favourites - perfect for any meal of the day!
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 butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps
A flirt with late summer evenings and the first days of fall. A hearty, warming yet simple salad with roasted veggies, krispy kale and creamy avocado mash.
Photos by Anges Malterdotter
Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps
Serves 4
Ingredients
1 butternut squash
1 cauliflower
250 g parsnips
200 g kale
230 g (about 4 dl / 1.6 US cups) pre cooked chickpeas
1 fennel
1 tsp mild curry blend (choose your favourite!)
2 tsp dried cilantro
1 tbsp cold pressed olive oil
flakey salt and freshly ground black pepper to taste
Avocado mash
2 avocados
1 tbsp apple cider vinegar
a handful of fresh mint, finely chopped
flakey salt and freshly ground black pepper to taste
How to
Pre heat the oven to 175 degrees celsius / 345 degrees Fahrenheit.
Peel, remove the seeds and dice the butternut squash in 2x2 cm pieces. Tear the cauliflower in to smaller florets (and keep the light leaves - the are delicious to roast as well). Scrub the parsnips, cut in half. Rinse the chickpeas, then dry them with kitchen paper.
Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Put half of the kale on your serving platter, the rest is going in to the oven when about 5-7 minutes remains on the roasted veggies.
Put the butternut squash, cauliflower, parsnips and chickpeas on a baking tray (separated), drizzle with olive oil. Massage the cauliflower florets + leaves and chickpeas with the curry blend. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Add half of the massaged kale when 5-7 minutes remains. Toss everything with the dried cilantro once out of the oven.
Shave the fennel using a mandoline or cut thinly using a sharp knife. Peel and pit the avocado, mash, with vinegar and finely chopped fresh mint, using a fork. Salt and pepper to taste.
Layer all the ingredients on a big serving plate. Top with dollops of the avocado mash. Sprinkle with flakey salt.
Carrot and courgette stir fry with sorghum, cabbage and avocado + kale marinated lentils
A stir fry is the ultimate way to use whatever that is available in the fridge + to get dinner ready in 15! I add avocado for creaminess + marinated lentils for taste and texture.
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.
Rolled veggie lasagna with a mushroom and lentil mince + Spinach pesto
Plant based food love right here. My take on a lasagna - with a mushroom and lentil mince - topped with a ridiculously yummy spinach pesto!
An all-in-one-dish packed with flavour, lots of different textures, nutrition - and pure plant based food love! I top this kind-of-lasagna-thing with an easily and quickly mixed spinach pesto - which is truly irresistible! For my veggie slices I use a mix of courgette and aubergines - but you can mix and match (e.g. only use courgettes or only use aubergines) however you want, just make sure to have enough to roll up all the yummy veggie mince!
Also, make it your own thing and use other herbs instead or basil if you have any other at home, use seeds instead of walnuts if you're allergic etcetera!
Rolled veggie lasagna with a mushroom and lentil mince
Serves 4
Ingredients
2 dl beluga lentils, uncooked (about 6 dl pre cooked)
400 g mushrooms
2 handfuls of fresh basil
2 medium courgettes
2 medium aubergines
500 g crushed tomatoes
1 tbsp unfiltered apple cider vinegar
2 garlic cloves, finely chopped
1 tbsp dired oregano
230 g pre cooked gigant white beans
2 tbsp cold pressed olive oil
1 handful of walnut kernels, chopped
1 tbsp nutritional yeast * (optional, gives a delicious cheesy and nutty flavour to the whole thing)
Spinach pesto
2 big handfuls of organic baby spinach
1 big handful of fresh basil
1 big handful of walnut kernels, preferably toasted to add an even nuttier taste to the pesto
1 small garlic clove
1 tbsp nutritional yeast (optional, gives a delicious cheesy and nutty flavour to the whole thing)
a squeeze of organic lemon + zest from 1 lemon
1/2 dl /0.2 US cups cold pressed olive oil
unrefined salt and freshly ground black pepper
Garnish
Fresh basil
How to
Cook the lentils according to instructions on the packaging. Wash the mushrooms. Mix lentils, mushrooms, basil and 1 tbsp olive oil until veggie a mince. Add a pinch of salt and pepper.
Wash and slice the courgettes and aubergines very thinly lengthwise. Put slices on a big tray, salt them lightly and let sit for about 15 minutes to allow any bitter juice to drain from the aubergine - and to make the slices easier to roll. Dry the slices with kitchen paper.
Pour the crushed tomatoes in to a oven proof dish - preferably a cast iron one as that helps increase the absorption of iron from the food (to be more specific - from the cast iron dish itself). Add vinegar, garlic, oregano and white beans. Stir to combine.
Pre heat the oven to 150 degrees Celsius/300 degrees Fahrenheit. Take a courgette or aubergine slice. Put a spoon of the mushroom and lentil mince in one end and make a roll. Put the roll in the crushed tomato blend. Continue to fill the whole oven dish. Drizzle with olive oil, sprinkle with walnuts and nutritional yeast. Put the dish in the oven for 15-20 minutes, until the whole thing looks slightly golden.
Meanwhile - mix all the ingredients for the pesto until your preferred pesto texture. I like mine to be kind of crunchy! Salt and pepper to taste.
Top the lasagna with BIG dollops of spinach pesto and fresh basil.
ENJOY <3
Ps. Watch my stories - under "highlighted stories"/Recipes - for a Cook-along guide on this recipe!
Photo retouch by excellent Sofia Törnqvist
Carrot- and tomato soup with red lentils and quinoa
Mix, simmer, top, serve. The easiest way to cook a hearty and warming soup for any occation!
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
Delicious patties with a light spring salad and a creamy dressing, perfect for Easter brunch!
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.
Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing
Enjoy a bowl filled with flavourful mushrooms, nutty red rice and smooth silken tofu!
Enjoy a bowl filled with flavourful mushrooms, nutty red rice and smooth silken tofu!
Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing
Ingredients
350 grams organic silken tofu
2 dl / 0.8 cups red rice
400 grams mixed mushrooms (for example champignon, oyster mushroom, shiitake mushroom)
1 garlic clove
2 cm fresh ginger
1 red chili
1/2 pointy cabbage
2 spring onions
1 tbsp cold pressed coconut oil
Sesame tamari dressing
2 tbsp tamari
2 tbsp sesame oil
Garnish
Thai basil
How to
Cook the rice according to the instructions on the packaging.
Brush the mushrooms. Slice the bigger ones. Peel and finely chop the garlic and ginger. Chop the cabbage. Cut the chili in half, remove seeds and pith, finely chop the rest. Slice the spring onion.
Fry garlic, ginger, mushrooms and chili in oil until fragrant. Add the mushroom and fry until soft and crispy around the edges. Add the cabbage and fry for another minute. Remove from heat, add the rice and spring onion.
Cut the tofu in cubes. Mix tamari and sesame oil.
Divide the mushroom and rice fry in 4 bowls. Put the tofu on top, drizzle with the dressing. Garnish with Thai basil.
* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson.
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