FOOD

VEGAN ”SENAPSSILL” (PICKLED MUSTARD HERRING)

Idag spenderar jag förmiddagen med att göra min (legendariska) variant på vegansk senapssill, det blir mitt bidrag till julbordet i år. De senaste åren har jag och Sean experimenterat fram ett recept som är så pass bra att jag nu känner en plikt att dela med mig av detta recept till alla juleveganer. Det finns så otroligt många olika recept på auberginesill med väldigt varierande svårighetsgrad och resultat och jag tror mig har provat alla. Här följer resultatet av denna lilla studie:

The Christmas preparations is ON! Today I’m spending the morning making my famous aubergine mustard herring. It’s my vegan take on the classic Swedish mustard herring. I don’t know if this is a very weird recipe for some of you guys, but pickled herring is a must on the Christmas dinner table here, and fortunately it’s actually possible to make an extremely similar, and maybe even better, vegan alternative. I’ve tried lots of different recipes, but this one is the best for sure. Try it out and let me know what you think about this classic Swedish Christmas (and actually midsummer too) food!

Ingredients:
2 small aubergines (or one big)
1 pot of fresh dill
1 dl rapeseed oil
1/2 dl dijon mustard
1/2 dl sweet mustard, preferably with whole grains
1/2 dl sugar
1 tbsp white wine vinegar
1 teaspoon salt

Cut the aubergines to herring like pieces (maybe 1,5 x 3 cm’s). Boil them in salted water until they turn soft (2-4 minutes). Put the pieces to dry on a piece of paper while you make the mustard sauce. Mix mustard, salt, sugar and vinegar in a bowl and slowly, carefully pour in the oil while whipping. When the sauce have a nice texture, add the dill and finally the aubergine ”herring”. Leave in the fridge for 24 hours and ENJOY!

MY AMAZING VEGAN CASHEW TRUFFLES

Jag må ha blivit mer liberal när det kommer till att äta animaliska livsmedel men helt ärligt tycker jag bara inte att det hör julen till. Att frossa i alla möjliga sorters kött och fisk på den högtid som ju framför allt handlar om godhet, att ta hand om varandra känns bara märkligt.
Det finns ju en uppsjö av bra vegetariska varianter till julbordet på nätet: Flora och Green Kitchen Stories har tipsat om flera juliga vego-rätter, själv tänkte jag i veckan bidra med ett par personliga favoriter.
Vi börjar med julgodiset (helt rimliga prioriteringar): Låt mig presentera de TOKgoda veganska tryfflarna jag trollade ihop helt utan recept förra veckan!

I may have become more liberal when it comes to food lately but honestly, I just don’t think eating meat has anything to do with Christmas. To indulge in all kinds of meat and fish on a holiday that mainly is about kindness and taking care of each other just feels strange. Am I right?
There’s plenty of good vegetarian Christmas recipes table online: Minimalist baker and Green Kitchen Stories, for example, have shared lots of delicious dishes. Anyway, I thought I’d contribute with a couple of personal favorites this week. Let’s start with Christmas candy: let me introduce the amazing vegan truffles I invented last week!

Choklad-doppade HYFSAT NYTTIGA cashewtryfflar. Cashewmassan inuti smakar som någon slags kakdeg, så jag gjorde två olika smaksättningar på kaktemat: en med saffran (lussebullstryffeln) och en med choklad och salta mandlar (brownietryffeln).

Chocolate covered (pretty healthy!!) cashew truffles. The cashew paste inside tastes like some kind of cake dough, so I made two different flavors on that theme: one with saffron (the ”saffron bun truffle”) and one with chocolate and salted almonds (the ”brownie truffle”).

INGREDIENTS:
Filling:
2 dl cashew nuts (soaked in water overnight)
2 dates
a little pure vanilla powder (it’s okay without too)
salt by taste (it needs more than you might think!)

Coating:
100-200 g dark chocolate (70% or more)

Suggestions of flavourings:
0,5 g saffron + a tbsp rum
cacao + roasted and salted almonds
cardemom + cinnamon
1 tbsp disaronno
… or just leave them pure!

After letting the cashew nuts soak in water at least 6 hours, mix them in a blender together with the rest of the ingredients of the filling until it’s a smooth but thick paste. Add the flavoring. Roll the paste to balls and leave them in the refrigerator while you’re melting the chocolate. Carefully cover the cashew balls in chocolate, and let the chocolate harden for 20 minutes in the fridge before eating.

Och! Om du får smält choklad över efter att du täckt alla tryfflar- rör ner några nävar nötter, krossade pepparkakor eller torkade tranbär och låt alltsammans stelna på en plåt. Vips så har du ett svingott och fint bräck till godisbuffén också.

Bonus! If you happen to have some melted chocolate left after you’ve covered all truffles, add a bunch of nuts, crushed gingerbread or dried cranberries and pour it out on a baking paper to dry. Then you have a lovely christmasy ”rocky road”-ish chocolate to add to your candy buffet!

2 INGREDIENT (!!) VEGAN SWEET POTATO GNOCCHI

Jag vet inte ens var jag ska börja när jag ska beskriva denna gnocchi. Den är:
– Svingod! Vegansk! Busenkel! Fin att titta på! Rolig att göra! …Övertygade?
Att göra egen klassisk pasta är kul men krångligt, att göra gnocchi går däremot inte att misslyckas med. En perfekt rätt att laga tillsammans med någon man tycker om på en lördag som denna, då man har lite extra tid (och gärna undviker kladdig deg som fastnar i pastamaskinen, tortellinis som läcker fyllning och nödlösnings-takeaway).
Här kommer receptet:

I don’t even know where to start describing this gnocchi. It’s: – Delicious! Vegan! Super easy! Pretty! Fun to make! … Convinced yet?
Making your own classic pasta is fun but difficult, but making gnocchi simply can’t go wrong. A perfect dish to cook together with someone you like on a Saturday like this, when you have some extra time (and you want to avoid stuff like sticky dough in the pastry machine, filling-leaking tortellinis and plan B-takeaway).
Here’s the recipe:

INGREDIENTS (4 servings):
2 big sweet potatoes (or 3 small ones)
6 dl flour
(salt)

… serving suggestions:

Baby spinach
Green peas / sugar snaps
Sweet cherry tomatoes
(optional: parmesan)

Or:
Fresh sage leaves
Diary free butter
Roasted pine nuts

Peel and chop the sweet potato in smaller pieces, and roast in the oven at 200 degrees until it’s soft. Mash the sweet carefully potato with a fork or a potato masher and add two teaspoons salt and then the flour, one deciliter at a time, until it’s a nice dough.
Time for the fun part: divide the dough into six pieces, and roll each piece to a thin log or ”snake”. Cut the log in about 1 cm wide pieces.

Put the little gnocchis in boiling water and cook until they float up to the surface (about 5 minutes). Fry them in lots of (diary free) butter and any of the optional flavorings above, until they get a nice surface.

Varsågoda för det ultimata helgmiddags-tipset. Smaklig måltid!

I hope you’ll enjoy this recipe! Bon apetit!

VEGAN BEETROOT BURGERS WITH COLESLAW, TRUFFLE MAYO AND PICKLED RED ONIONS


Plates/cutlery from Kähler

Hej bejbs! Har ni en bra vecka so far? Helgen börjar ju sakta men säkert närma sig, så jag tänkte passa på att tipsa er om en tokigt god fredagsmiddag vi lagade för någon vecka sedan, inspirerade av food pharmacy-boken vi fick i julklapp. Låt mig presentera våra veganska rödbetsburgare med picklad rödlök, coleslaw och tryffelmajo!
(Det bästa med det här receptet är att varje tillbehör går att använda till massvis av andra rätter. Den picklade rödlöken är perfekt att ha stående i kylen och äta med exakt allt som behöver något syrligt. Colslawen bli i princip bara godare ju längre den får ”vila”, och eftersom den inte innehåller några mejeriprodukter håller den superlänge. Passa på att göra en extra stor sats och ät som tillbehör till rökt tofu, fisk, sallads-bowls eller något annat kul!)

Hey guys! How’s your week going so far? The weekend is getting closer, so I wanted to share the recipe for a surprisingly easy and insanely delicious Friday dinner we made some week ago. Let me introduce our vegan beetroot burger with pickled red onions, coleslaw and truffle mayo!
(The best thing about this recipe is that each part of it can be used as compliments to a lot of other dishes. The pickled red onion is perfect for storing in the fridge and top every dish that needs some more sourness. The coleslaw pretty much gets better the longer you let it ”rest”, and since it does not contain any dairy products it takes a really long time before it gets bad. Imagine eating it with smoked tofu, fish, bbq veggies or salad bowls!)


Burger:
3 finely grated raw beetroots
1 garlic clove
2 dl rolled oats
1 tbsp chia seeds mixed with 1 tbsp water (or a normal egg)
mixed herbs
1/2 dl capers
the juice from 1/2 lemon
salt and pepper

”pickled” red onions:
A red onion
Apple cider vinegar
water
salt+sugar

Mayo:
We used this recipe and added some truffle oil.

Coleslaw:
1 dl cashews, soaked in water at least 2 hours (but the longer the better)
1 cabbage
2 tbsp tahini
1 garlic clove
1 tbsp mustard
1,5 dl water
1 tbsp honey (or a vegan replacement)
2 tbsp lemon juice
Salt and pepper

The night before: chop the red onion and put it in a jar together with water, vinegar and the amount of salt/sugar you like.
Cover the cashews with water.

Put the oven on 100 C and mix water and chia seeds. Chop garlic, herbs and capers and mix them together with the chia seeds and the rest of the burger ingredients. Make burger shaped patties and put them in the oven for 25 minutes.
Meanwhile, chop the cabbage and mix all the other ingredients for the coleslaw in a blender until it’s a creamy sauce. Mix the chopped cabbage with the sauce. Make the mayo and add some truffle oil.
When the burgers are ready, put them on some big salad leaves and serve them with the Coleslaw, then put some mayo and pickled onions on top. ENJOY!

EVERYDAY FOOD: CREAMY VEGAN LENTIL POT

Puuh, jag jonglerar fashionweek, tyskaplugg, socialt liv och jobb för fullt just nu. Är så tacksam över att vi gjorde en stor sats av denna gryta förra veckan, resterna står nämligen på spisen i detta nu och ger mig lite extra tid att avsluta jobbet istället för att laga mat. Minns att ”rester” var en av mina absoluta favoriträtter som barn, haha. Denna fantastiska gryta är perfekt att göra en stor sats av; den är mättande, sötstark, krämig, helt vegansk och blir bara godare om den får ”stå till sig” lite i kylen. Här kommer receptet:

I’m juggling fashion week, German studies, social life and work the best I can right now. I’m so grateful that we made a big batch of this pot last week, because the leftovers are simmering on the stove right now (it smells delicious!) and gives me some extra time to finish off my work instead of having to cook something else. When I was a kid, ”leftovers” was one of my favorite dishes, haha.
This amazing pot is perfect to make some extra of to keep for stressful days, it will make you full, it’s sweet and spicy, super creamy, completely vegan and only gets better after a few days in the refrigerator. Here’s the recipe:

1 dl lentils (we used green ones, but red works just as well)
1 pack of cherry tomatoes, sliced in halves
1 can of coconut milk
2 tbsp coconut oil
3 dl water
One mango, or 250 grams frozen mango
1 onion
3 garlic cloves
3 cm’s fresh ginger
1 chili
1/2 dl tomato puré
100 grams spinach leaves
2 tbsp turmeric
Salt and pepper

Chop onion, garlic and ginger and fry it in the coconut oil together with the turmeric. Add all the other ingredients besides the tomatoes, lentils and spinach, and mix everything with a hand mixer until the texture is smooth. Add the lentils and let it simmer until they’re nice and soft (add more water if you think the sauce gets too thick). Finish by adding the tomatoes and spinach. Done! Serve with a slice of nice bread, quinoa, salad or just as it is. Enjoy!

Hey please let me know if you try this recipe, and how you like it! It’s one of my favorite everyday dishes for sure!

….and the pretty plates and salt/pepper mills are from Kähler.