Therese-Elgquist_Photo-Fanny-Hansson

Hi there.

Welcome to my website. On my blog I share my best healthy, plant based and delicious recipes, and thoughts on a healthy lifestyle. I hope to inspire you to explore the wonderful world of plant based food and all that comes with it. In my portfolio you can find some of my work as a freelance food stylist. Hope you have a nice stay!

Best, 

Thess

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

For a really tasty and juicy plant burger filled with flavours I like to bake all (well, most of them) the ingredients in the oven before mixing together my patty as that adds quite a lot of extra flavour! When they’re baked and all soft and sweet I mix it all together with some quinoa for extra protein, walnuts for some crunch and lots of herbs, then form in to patties and then oven bake, fry or grill them!

Serve between whatever bread you prefer, or maybe some crispy lettuce leaves, and make sure to add a few yummy toppings - like this fava bean spread with lots of herbs for creaminess, sauerkraut for extra juiciness and that lovely sour-in-a-great-way-flavour and raw carrots for some extra crisp!

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

8 burgers

Ingredients

1/2 cauliflower (300 grams)

200 grams fresh chanterelles, or 150 grams frozen or 20 grams dried

1 yellow onion

3 garlic cloves

1 dl / 0.4 cups white quinoa

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

10 fresh tarragon leaves, or 1/2 tsp dried

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups walnuts, chopped

1 tsp rapeseed oil

1/2 tsp salt

1 pinch freshly ground black pepper

Fava bean spread

150 grams fava beans, dried

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

1 Tbsp cold pressed rapeseed oil

1 small garlic clove

salt and freshly ground black pepper

For serving

shaved carrots

sauerkraut

cress

Unsweetened rye bread

leafy greens

How to

Pre heat the oven to 175°C / 350°F. Cut the cauliflower in smaller florets. Brush the mushrooms, FÖRVÄLL in a pan (if using frozen ones just thaw them, if using dried soak them). Peel chop the onion and garlic. Put cauliflower, mushrooms, onion and garlic on a oven tray and bake for 30 minutes. Cook the quinoa according to instructions on the packaging.

Mix the roasted veggies, quinoa and herbs until a BITIG batter in a food processor. Add oats and walnuts and mix well using a wooden spoon. Let sit for 15 minutes. Form in to 8 patties. Put on a baking tray and bake in the oven for 20 minutes, until slightly goden and crisp around the edges. If you want some extra crisp you can finish by frying them in a bit of oil in a pan.

Cook the fava beans for 30 minutes. Remove any excess water. Mix with the rest of the ingredients in a food processor until a creamy spread. Add a bit of water for a creamier spread. Salt and pepper to taste.

Spread some fava bean spread on a slice of rye bread. Top with some leafy greens, a patty, sauerkraut, carrots and cress. Add some extra fava bean spread on top and finis with another slice of rye bread.

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

Fresh springrolls with strawberries, crispy vegetables and almond sauce

Fresh springrolls with strawberries, crispy vegetables and almond sauce

Pumpkin tray with pea pesto, yoghurt and fresh herbs

Pumpkin tray with pea pesto, yoghurt and fresh herbs