Posts Tagged ‘vegan’


Cinnamon, nuts and fruit granola

Sunday, January 11th, 2009


For xmas I decided to give away homemade gifts. Not only because I was poor and couldn’t afford buying amazing gifts but also because I thought it’s something everyone will appreciate. All of my friends and family got the same gifts (to make my life easier); a jar of vanilla sugar, a box of three different truffles and this amazing granola.

I’m not going to lie and say this granola is healthy, bla bla bla.. It isn’t! But it does have a few redeeming factors, like the fact that it has sesame seeds and flax seeds. And that 1/3 of my rolled oats are the extra fibre kind with oat bran and wheat bran in it. And aren’t nuts supposed to be health food anyway? What about fruit? I could eat this every day for breakfast, with just some plain soygurt and possibly some berries.  Yum!

Cinnamon, nuts and fruit granola:

  • 2 cups extra fibre rolled oats (or 2 cups oats + 1 tbsp oat bran & 1 tbsp wheat bran)
  • 4 cups rolled oats
  • 1/3 cup + 1 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 cup chopped mixed nuts (I like hazelnuts, almonds and walnuts)
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 1/3 cup golden syrup/maple syrup
  • 1 tsp vanilla extract
  • 1 cup chopped dried fruit (apricots, raisins, figs, papaya…)
  • 1/3 cup flax seeds

Preheat oven to 300F. In a big bowl, mix together oats, pumpkin seeds, sesame seeds, nuts, cinnamon, salt and brown sugar. In a separate bowl, stir together oil and syrup until combined. Add vanilla extract.  Pout the oil mixture over the oats and stir it well so everything gets well coated. Lightly oil a big baking tray and spread the oat mixture in an even layer. Bake in the oven for 40 minutes. After 20 minutes the granola needs to be stirred. Fold it over so it bakes evenly. Take the granola out and let it cool. Add in chopped dried fruit and flax seeds and store in airtight jars. Makes a ton! (Or about 8-9 cups).

This recipe in Swedish:  Müsli med nötter och frukt


Beetroot salad

Friday, December 19th, 2008

Most people have probably already decided what they’re having for xmas dinner. I made my final list just two days ago, and our xmas meal is going to be on Monday with friends and family invited. Xmas food in Sweden consist of a huge smörgåsbord of food, usually mostly meat and cream, and all the dishes are always the same. What you put on your table for xmas varies a little between the different parts of Sweden, but most dishes are eaten all over Sweden. I had never had cabbage at xmas before I moved down to the south for example. Now I love it, especially the purple cabbage, but cooked in glögg.

My little sister Sofie’s favourite on the smörgåsbord is a beetroot salad that I was never been particularly fond of. It’s often eaten with meatballs, and likely on bread as a sandwich. This beetroot salad is one of the things I cooked today to put in the fridge. I quite enjoy it now, as I’ve gotten older my likes and dislikes have changed a lot, and it looks beautiful with it’s colours.

Beetroot salad for xmas

Beetroot salad:

  • 1 jar of sliced pickled beetroot (400 grams/14 oz without juice)
  • 2 green apples
  • 1 tbsp dijon mustard
  • ½ tsp salt
  • 2 dl (3/4 cup + 1 tbsp) vegan mayo
  • ½ dl (3 tbsp) soy yoghurt or soy creamer

In a bowl, whisk together the mustard, salt, mayo and soy yoghurt. Drain the beetroot and chop them finely. Peel and core the apples and chop finely. Add the beetroot and apples to the mayo and mix together. Let it sit in the fridge overnight and serve as a side or on bread with tofuballs as a Swedish open topped sandwich.


Stirfried sesame and ginger cabbage

Wednesday, July 23rd, 2008

Recently we started ordering an organic box of vegetables that we pick up every week. It’s full of delicious things and the best part about it is that it forces us to be a bit creative with food. We can still plan out our weekly food plan, their website lists what you’ll receive, so it’s awesome in every way. However, this week has been a rather lazy week (food wise atleast, we cleaned out our closet and sorted a bunch of things recently – not so lazy!) and we’ve not been planning. We’ve still eaten, and a few days ago we had a lovely stir-fried cabbage dish. The cabbage was one of the vegetables in our box and not being the biggest cabbage fan I didn’t quite know what to do with it. Enter stir fry! We’ve run out of brown rice so we served it over white jasmine rice, but brown rice has a nice nutty flavour that would have been delicious with this.

Stirfried sesame and ginger cabbage

Stir-fried sesame and ginger cabbage: Serves 4

  • 1 tsp olive oil
  • 2 tsp toasted sesame oil
  • 1/2 onion
  • 2.5 cm (1 inch) fresh ginger
  • 1 clove garlic
  • 1 tsp chilli flakes
  • 1 cabbage
  • 2 carrots
  • 2 tbsp japanese soy sauce
  • 2 tbsp water
  • 3 tbsp toasted sesame seeds
  • freshly ground black pepper

Prepare the vegetables. Chop onion finely, mince the garlic and the ginger (or grate it on a microplane grater). Shred the cabbage finely, don’t worry if it looks like a lot of cabbage, once it starts cooking it shrinks a lot. Slice the carrots finely.

Add both oils to a big wok or a large pot. Sauté the onion for about 3 minutes over medium heat, until it starts to soften. Add the garlic and the ginger and raise the temperature to medium-high. Stir fry for another minute. Add the chilli flakes. Add the cabbage together with the carrots. Stir fry for about 5 minutes. Add soy sauce and water so the cabbage doesn’t get dry, cover with a lid and let the cabbage cook for about 5 minutes until it is tender. Add black pepper to taste.

Sprinkle sesame seeds over the top and serve immediately over rice or noodles together with some sweet chilli sauce.

(I wanted a bit of a protein punch so I also stirfried some tofu in sesame oil, added garlic, ginger and some soy sauce, a tiny bit of liquid smoke and at the end, some sesame seeds. I put the tofu on top of the whole thing, and enjoyed!)


Mapo tofu

Tuesday, July 8th, 2008

We’re planning out weekly food menus again and it’s working wonderfully. We eat better, spend less money and I’m less cranky when it’s already decided what we’re eating.

I’ve had a week and a half of holiday and we’ve been going here and there in Skåne, taking walks and enjoying ourselves. I’ve spent an unholy amount of time in the kitchen making up new recipes and cooking up a storm. It’s been a blast but it’s also been insane in this heat.

Yesterday I cooked up some mapo tofu using a recipe from Vegetarian Times. I was reading through the recipe when I realised it told me to use 12 oz of soy crumbles. I converted it to metirc and thought ‘holy shmoly that can feed and entire nation of hungry people’. Only, it said soy crumbles, not TVP and I don’t have the former.

So, here’s the recipe with my alterations, using TVP instead of packaged soy crumbles. It was soo delicious. This is one of my new absolute favourite dishes! (ps. aren’t my Swedish glasses awesome, they have dala horses on them!)

Mapo tofu

Mapo Tofu:

Serves 4

  • 250 ml (1 cup) TVP mince
  • 600 ml (2½ cups) vegetable stock
  • 1 tbsp chinese soy sauce
  • 1 tbsp canola oil
  • 4 green onions (about 4 tbsp)
  • 2 cloves garlic
  • 3 tbsp fermented black bean sauce
  • 1 tsp sugar
  • 150 ml (2/3 cups) water
  • 1 package (about 400gr/14 oz) firm tofu
  • 2 tbsp water
  • 1½ tsp cornstarch
  • 1½ tsp hot chili oil

Put TVP mince in a bowl and reconstitute it using hot vegetable stock. Add the soysauce and stir. While the TVP is swelling prepare the other ingredients. Chop green onions and garlic finely. Drain the tofu and cut it into 1 cm/½ inch cubes. In a large skillet on medium heat, heat canola oil and add garlic and 3 tbsp green onions. Saute for about 2 minutes. Drain the TVP mince of any excess liquid and add it to the pan. Add black bean sauce, sugar and the 150 ml (2/3 cup) water. Bring the mixture to a simmer and then add the tofu cubes. Simmer the tofu for about three minutes, until heated through. Whisk together the cornstarch with 2 tbsp water and add the cornstarch slurry to the pan. Cook for about a minute, until the sauce thickens a bit. Take off the heat and add the chili oil, stir through. Serve with rice and garnish with green onions. A little bit of chinese soy sauce is good with it.


Green pea soup

Friday, May 16th, 2008

It’s spring! I love it, every minute of extra sunshine, all the flowers, the green trees.. it’s amazing. Last week we had some crazy weather with summer temperatures and not a cloud in sight. It’s been cooler for a while now but definitely lovely. The day we had this soup I had to put my jacket on when I went to work, it was sunny but the winds were cold. I knew I wanted something warming but preferably not the thick and hearty soups of winter. So green pea soup it was. Green peas are not my favourite vegetables. I dislike them immensely and would not voluntarily have them with my dinner. Except for one exception.. they’re delicious with wasabi.

Green pea soup

With a swirl of horseradish-wasabi yoghurt and a toasted bagel with cream cheese on the side this was satisfying but light.

Green pea soup: Serves 4

  • 1 tsp olive oil
  • 1 yellow onion
  • 5 dl (2 cups) vegetable stock
  • 700g (1.5 lbs) frozen green peas
  • 150 ml (0.5 cup + 2 tbsp) soy milk
  • black pepper to taste
  • 150 ml (0.5 cup + 2 tbsp) yoghurt
  • 1 tbsp minced horseradish
  • 0,5 tsp wasabi

Chop the onion finely. In a medium size soup pot sauté the onion over medium heat until translucent and soft. Add in the vegetable stock and the peas and let boil for about 7 mins. With a stick blender or in a food processor blend the soup and add in the milk. Season to taste with black pepper and reheat.

Mix the yoghurt with the horseradish and wasabi. Serve the soup with a yoghurt swirl and some nice bread.

And a link to my recipe for wasabi pea pureé. The only other tolerable way to eat peas.


Swedish style tofu balls

Monday, May 12th, 2008

I’m still here! Life has just been kind of shit lately and I’ve had a lot on my mind. Ever since my mum’s neck and arms got bad I’ve been feeling moody and things haven’t been great.

I’ve had fun times too. Lots of them! And these last two weeks have been sunny and warm. I’m a positive person, really!

Today we had a really lovely lunch. Every now and then I get cravings for Swedish food, like I used to have when I was younger and ate meat. Today was one of those days so I decided we’d have some tofuballs with lingonberries, potatoes and gravy. Boy, am I ever glad I made that decision.

Tofuballs, potatoes, gravy and lingonberries

It was a simple meal and didn’t take very long. I suppose most people can’t get lingonberries but these babies would be good with cranberries, or blackcurrant jelly… or a red onion jelly maybe. The gravy was just gravy granules mixed with stock, some milk and a little bit of soy sauce and black pepper. Potatoes are boiled and then lightly buttered and salted.

Delicious ‘Swedish’ Tofuballs: 4 servings

  • 1 pack of tofu 500 gr (17.5 oz)
  • 2 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 2 tbsp nutritional yeast
  • 1 tbsp dried herbs
  • 1 tbsp dark soy sauce
  • 0.5 tsp liquid smoke
  • 1 tbsp tomato paste
  • 1 tsp marmite (optional)
  • 1 tsp paprika
  • 1/8 tsp allspice
  • Black pepper to taste
  • 0.75 dl (1/3 cup) breadcrumbs/panko
  • 3 tbsp gluten flour (vital wheat gluten)
  • Olive oil spray

Crumble the tofu and squeeze some of the water out. Chop onions and garlic finely.

Put all the ingredients in a big bowl and mix WELL. You want to work the gluten for a while. Form into smallish balls (the small ones are tastier!) and put on a baking tray with parchment paper. Spray them lightly with oil and bake them at 225C (440F) in the oven for about 25 – 30 mins. Take them out when they are browned and firm.


Cream baked sweet potatoes

Monday, April 14th, 2008

My birthday came and went and it was great. I was given 2 awesome cookbooks by Alex’s mum. One was The Joy of Vegan Baking and the other was Hot Damn and Hell Yeah/The Dirty South Cookbook. I’ve used the baking one already and it is great. We went out for italian pizza with friends the day after my birthday and had an amazing meal. I’m sure they thought I was on a diet when I asked for no cheese and said no thanks to dessert. Hah! They have no idea how wrong they were.

It’s been a hectic time and emotionally tiring lately. Things seem to change so rapidly and not for the better like I would have wanted. It seems like I’m finally getting things under control again now.

We had an amazing meal yesterday. I am back in the kitchen and enjoying it. The star of the show yesterday was this amazing cream baked sweet potato with ginger and garlic. We served it with a lentil patty and a bell pepper and leek compote.

Cream baked sweet potato

Cream Baked Sweet Potato: Serves 4

  • 1 kg (2 lbs) sweet potatoes
  • 2,5 dl (1 cup) vegan cooking cream
  • 1 large clove garlic
  • 2,5 cm (1 inch) ginger
  • 1 tsp salt

Peel the sweet potato and cut it in 0,5 cm (1/4 inch) thick slices. Peel the ginger and slice it thinly. In an oven proof dish put sweet potato and ginger in layers. Mix the cream with a clove of minced garlic and the salt. Pour cream over the sweet potatoes and bake in the oven for about 30 minutes, until the sweet potato is soft, in 225 C or 440 F.

Eat and enjoy!
Lentil patties w. leek and pepper compote and cream baked sweet potato


Strawberry lime pie

Friday, February 15th, 2008

We didn’t do anything special for valentines day, it’s not a big day for me. I did get a few gifts from Alex however, an awesome black apron with the text ‘My kitchen is a mess but I’m not’ (which is entirely true!), some chocolate, a cool card and some flowers. Oh, and some shower gel, because apparently I stink?

We didn’t have anything awesome baked yesterday, but we did today! A no-bake strawberry lime pie which was just amazing. I spotted the recipe over at Tofu for two and knew right away I wanted to make it. Even if you’re not interested in pie (which is TOTALLY blasphemous btw) you should still visit their blog, it’s full of awesome tasty recipes, and the photos are great.

My mum and sister came over for fika (coffee and something small and sweet) and both really liked it. I will definitely make it again,and maybe change things around. I’m already imagining lots and lots of blueberries…
Enough talking, have some pictures! Behold the glory of the strawberry lime pie!

Slice of delicous pie
Strawberry limeStrawberry lime pie

Recipe found here.


Quinoa soup

Thursday, February 14th, 2008

You should make this soup because:

  1. It’s one of my favourites
  2. It’s easy and cheap
  3. You can easily replace something or add something
  4. Quinoa is a complete protein (you haven’t heard that before, right? ;p )

When I made this soup end of summer I put very little chilli in it, this time I put more in, I need the heat on cold, late winter days. It’s good either way. It’s a very brothy and light soup, but with great taste and some heat that satisfies. What more can I say? It’s good it’s god it’s good it’s good!

Tastiest quinoa soup in history

Quinoa soup that rocks your boat: (Originally from a Swedish cookbook called Det vegetariska köket)

  • 2/3 cup quinoa
  • 2 cups water
  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 carrot, julienned
  • 1 leek, white part cut in half, rinsed and cut
  • 2 cloves garlic, minced
  • ½ – 1 red chili pepper
  • 1 can (400gr/15oz) crushed tomatoes
  • 4 cups vegetable stock (or 4 cups water + 2 stock cubes)
  • salt and pepper to taste

For garnish:

  • 1/3 cup finely chopped parsley
  • 2 tbsp grated lemon peel
  • Green part of leek, finely chopped

Variations: (Add these to the soup, or use instead of something else. Don’t want carrot? Or just feel like adding somethign else to the soup? These are great.)

  • 1 big handful spinach leaves
  • 1 can white beans (rinsed and drained)
  • 1 red bell pepper, cut into small pieces

Add quinoa and water together and bring to a boil. Simmer for 5 minutes and in the meantime prepare your vegetables. Peel and chop onion and garlic. Cut leek in half lenghtwise and rinse it. Chop up. Peel and julienne the carrot. (If using bell pepper cut it into small pieces). When the quinoa has simmered for 5 minutes drain it. Pour oil into a large soup pot and add the vegetables and garlic (if using spinach in the soup, don’t add it yet). Sauté for a few minutes and then add finely chopped red chili, saute for another minute. Add quinoa, the can of crushed tomatoes, vegetable stock and let the soup simmer for about 20 minutes, until the quinoa is soft and has started opening. (If using spinach add this in just a few minutes before taking the soup of the hob and if using beans add them in 5 mins before taking it off, just enough to get them hot). Add salt and pepper to taste.
Add the garnish ingredients to a small bowl and sprinkle over the soup before you eat it.

Quinoa soup


Vegan checkerboard cookies

Monday, October 8th, 2007

We were going to a party on Saturday night and everyone there was supposed to bring something baked and delicious. I made some pretty fab coconut cupcakes frosted with a lemon icing (from VwaV). As a present for the birthday girl I bought a nice stoneware jar, light blue with polka dots and filled it with simple checkerboard cookies. I spent the day slaving away in a hot kitchen, no time to wash my hair, put on make up or be fancy in any way. Although I did make up for that later, the photo shows a less charming me.

First a photo of the cupcakes. They were lovely and Alex ended up eating about a third of them.

Coconut cupcakes with lemon frosting

It never ceases to amaze me just how vegan friendly some of our old Swedish cookies are. I KNOW you have checkerboard cookies in other countries too, but it’s also a very Swedish thing. Many recipes are so simple, no eggs, no milk, just butter/margarine. Hey, that’s almost too easy! I flipped through a Swedish cookies and cakes classic, we’ve had it in my home since forever. In Swedish it’s called Sju sorters kakor. Not long ago they translated the book to English, it’s called Swedish Cakes and Cookies. This recipe is from that book, the only thing I changed was the margarine, mine’s vegan, theirs isn’t. It’s one of those recipes that doesn’t even belong to a certain author or anything anymore, it’s so old and well used it’s public property now. They’re not terribly sweet, but they’re lovely with coffee or tea.

Who needs to wash their hair, there are cookies to be made!

Swedish checkerboard cookies: makes LOTS and LOTS!

  • 450 – 500 ml (1 3/4 cups + 2 tbsp – 2 cups) wheat flour
  • 100 ml (1/3 cup + 1 tbsp) sugar
  • 200 g (2 sticks) vegan margarine
  • 2 tsp vanilla sugar or 1 tsp vanilla essence (but make sure to use a little more flour!)
  • 2 tbsp cocoa powder

Mix together the sugar, margarine and flour until it forms a ball. (Kind of like when you’re making a pie crust). Divide the dough in two parts and mix each part with a flavouring. One of the doughs with cocoa and the other one with vanilla. Divide each dough into two pieces and roll them out to two rolls (I made three of each because I am hardcore!). Put two different coloured rolls next to each other and put two more on top of that making a checkerboard pattern. Press it a little so the doughs stick together and wrap it in plastic film. refrigerate for a little while. Turn the oven on to 200C (390F). Take the log out of the fridge and cut into 3-4 mm (1/6 inch or so) slices. Put on a baking paper on top of a baking tray and bake in the oven for about 10 minutes. Let cool. Enjoy!

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