Pasta with Nettle Pesto

För recept på svenska, scrolla nedåt eller klicka här: Nässelpesto med spaghetti

Bright green, full of nutrients, completely free of charge – nettles are the no 1 spring food steal. Equipped with gloves and a few bags tucked in our pockets, we headed out early the other day for this year’s haul. Pesto is an excellent application and one of our favorites, but nettle soup isn’t too bad either – and the same goes for quiche. A versatile weed to say the least, wouldn’t you agree?

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Grilled Cabbage with Yogurt-Mint Sauce

För recept på svenska, scrolla nedåt eller klicka här: Grillad vitkål med yoghurt- och myntasås

Although evenings are still chilly and nighttime temperatures still flirt with frost, it’s without a doubt summer is on its way. We’ve had a week of quite glorious weather, and just couldn’t help ourselves – we had to grill something. With summer vegetables few and far between (read: not available at all here where we live, in mid-May), our choice fell on our most loyal cooking companion: green cabbage. Some doubters might still exist out there, but trust us when we tell you that grilled cabbage is exquisite. The somewhat sharp flavor mellows perfectly as the wedges slowly char, but the consistency remains crispy and refreshing. Topped with a yogurt sauce loaded with fresh mint (of which we have plenty growing already!) and lemon juice, this recipe really showcases a bright, nutrient-packed and beautiful side dish (plus it’s cheap – and climate friendly).

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No more stress, please

Women sitting on rocks in Stockholm Archipelago

I’m not really sure what this blog post will turn out like, but I figured I’ll just give it a go anyway. Sometimes, when an idea or main topic doesn’t strike me immediately, I get a little frustrated. It’s like a mini writer’s block settles in, and my mind starts to go in circles in an attempt to come up with the best and most interesting blog post ever. Now that can get a little stressful and take away from the fun, so I’m leaving those thoughts behind me right now. We’re having an unusually slow Sunday morning today, Mike and I (this post has taken me some time to write, so this very part was typed down last weekend). We ran a 50k race yesterday and are feeling a little achy here and there, and are enjoying just taking it easy for a bit. We both had oatmeal when we woke up, and Mike has since then transitioned to doing some school work (he’s taking Swedish and a photo editing class this semester, all online). I’ve been folding laundry and taking care of our plant “babies” (aka seedlings and teenage seedlings), moving some of them outside to get them used to the great outdoors. You know, a morning of this and that.

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Smoky Lentil Mushroom Tacos

För recept på svenska, scrolla nedåt eller klicka här: Smoky vegotacos med svamp och linser

Some vegetarians/plant-based eaters search for recipes and products that will mimic meat in one way or another – either as far as consistency/texture or flavor (or both). We typically don’t, simply because we’re not missing meat, but the lentil-mushroom concoction part of this recipe most definitely feels… a little bit more towards that rich, smoky, umami-like end of the spectrum. Not rich as in heavy, but rich as in carrying deeper, bolder flavors. The texture has been made a little more interesting, with both non-mushy green lentils, chewy mushrooms and finely chopped walnuts, and pairs perfectly with crispy cabbage on top. And please, name a taco not benefitting from pickled red onions on top?

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Pizza with Butternut Squash, Red Onion and Dino Kale

För recept på svenska, klicka här: Pizza med butternutpumpa, rödlök och svartkål

I (Sophia) sometimes joke and say that my time in NYC taught me a lot about many things, but I learned the most about pizza. And while that might not be 100% true, my pizza horizon was indeed widened big time. Red sauce, white sauce. Elaborate toppings and fancy names. Thin crust, thick crust, medium crust. Expensive. Cheap. Good. Really good. Quite bad. We definitely didn’t have pizza nearly as often as the regular New Yorker, but often enough for me to have collected a bunch of treasured memories.

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Jerusalem Artichoke Chips with Rosemary

För recept på svenska, klicka här: Jordärtskockschips med rosmarin

It seems appropriate to give Jerusalem artichokes a little shout out today, since we planted our first batch ever just a week or so ago. We’re very excited to see how the growing process and yield will turn out, and can’t wait to be cooking with our own homegrown funny-looking tubers in the future! For now though, organic and Swedish-grown from the store will have to do, and making your own chips with them is as easy as the outcome is scrumptious. Serving these as an appetizer definitely feels a little more sophisticated than traditional potato chips, and we can almost guarantee many would ask for the recipe. 

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Lemon Blondie Bars

För recept på svenska, klicka här: Veganska citron- och kokosrutor

This whole baking with beans-concept is definitely here to stay. Not that we typically search for reasons to justify eating sweets (we just eat them), but as the devoted legume lovers as we are… well, we need no persuasion. If we can get some of you on board as well, then even better! This recipe balances the line between lemon bar and lemon flavored blondie, and in all honesty, it doesn’t really know where it belongs. But that’s ok! It tastes delicious regardless, and packs some extra nutrients on top of that. We have some whole grain goodness from oats, besides the white beans obviously, which means you can count on these holding you over for a good while. A refreshing lemon flavor, perfect amount of sweetness and chewy consistency added to the mix and we can’t possibly ask for anything else (except another piece, that is). If you’re interested in more recipes for baked goods where beans are used, have a look at these Vegan Peanut Butter Chocolate Chunk Blondies and Black Bean Brownies.

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Green Falafel Pita Sandwich

För recept på svenska, klicka här: Gröna falafel i pitabröd

The resemblance is quite striking, and the similarities between the ingredient lists are hard to argue. But these aren’t quite falafels, after all. Sure, they’re little crispy balls made from chickpeas. Sure, they go very well in a pita bread together with some other plant goodies. But they taste like summer, thanks to heaps of (frozen) dill. And they have a generous amount of greens in them, making sure we all get our micro nutrients for the day. Plus, they have a touch of cheese flavor thanks to nutritional yeast, making them even more scrumptious.

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Dutch Oven Grain Bread

För recept på svenska, klicka här: Fullkornsbröd i gjutjärnsgryta

The smell of freshly baked bread is hard to beat, and with Mike seriously getting into baking, there’s no shortage of it right now. Few things are more satisfying to stockpile in the freezer and few things make better impromptu lunches, in our opinion. The seed and grain topping makes this bread feel a little special and tastes great, but is by no means necessary. You can also easily make up your own blend based on what you happen to have on hand! Baking the bread in a cast iron dutch oven gives it that “bakery touch” – it makes the bread look extra pretty, it preserves moisture and the crust comes out perfect. However, you can most likely bake it on an oven sheet as well so don’t let the absence of a dutch oven stop you from giving this recipe a try. And note that this is a cold rise bread, meaning it’ll sit in the fridge overnight. We find that cold rises seem easier, because the work is divided over two days and feels less overwhelming. We hope you’ll agree!

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