För recept på svenska, scrolla nedåt eller klicka här: Rabarberbullar
Buns are awesome. All buns. If we have to choose though, cardamom might be the winner – but only during fall, winter and spring. Early summer and summer, on the other hand, these will be our go-to from now on (no doubt). The sweet yet slightly tart and very flavorful rhubarb filling is something out of a dream. Despite the idiom sounding somewhat tacky, it really is finger-licking good.
För recept på svenska, scrolla nedåt eller klicka här: Vegansk Rabarber Tarte Tatin
Rhubarb tarte tatin. How romantic doesn’t that sound? I’m just as in love with the name itself, as I am with the actual outcome. It was all Mike’s idea, to begin with. We were just chitchatting away about rhubarb and things to make with it, and all of a sudden, we had decided to try to make a plant-based rhubarb version of the French classic. And while it looks super fancy and everything, making it is very simple – the dough comes together in literally 3 min, and the filling in not that much longer. Assembling it all isn’t one bit difficult, and 25 min later it’ll be done baking in the oven. The flipping thing really isn’t too big of a headache either – so there’s simply no reason to not give this a try! It’s a sophisticated-looking (and sounding) dessert, pretty as can be and perfect for any summer gathering. We love it with a dollop of ice cream on top, and often go for Oatly’s strawberry flavored vegan one for this application. (No affiliation though.) Graduation, midsummer, whatever is coming up – serve rhubarb tarte tatin. You won’t regret it!
För recept på svenska, scrolla nedåt eller klicka här: Rabarberglass
I can’t possibly start this intro text without mentioning Mike’s love for ice cream. I’ve never encountered someone as passionate of an ice cream lover as he is, and it makes me just as happy watching him devour his favorites as it makes him eating them. The combination of living in NYC with all its superb ice cream shops and marrying Mike has definitely widened my ice cream horizon as well. I’ve always loved it (duh), but the past 5-6 years have gotten me way past the standard strawberry ice cream I would go for 9 times out of 10 earlier in my life. Mint-chocolate chip is by far Mike’s no. 1 favorite (followed by coffee), while mine is probably salted caramel. There’s also a banana-walnut vegan ice cream at Van Leeuwen Ice Cream (a few blocks away from our old apartment) that blows our minds every time we have it. But this right here might very well sneak its way into our top-5. The rhubarb comes at you at full force, both through a rhubarb flavored ice cream base, but also a cooked down rhubarb swirl. It’s a summer’s dream in a bowl, and we’ll be making this time upon time the coming months. Hope you’ll give it a try too!
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.
För recept på svenska, klicka här: Veganska blondies med jordnötssmör och mörk choklad
We just couldn’t help ourselves – after we got completely hooked on these Black Bean Brownies we made a few months back, we’ve been eager to experiment with white beans in baking. While brownies are delicious, so are blondies – and all the testing in the kitchen eventually paid off. These peanut butter-chocolate blondies are both decadent and filling, and also give you a nice little boost of nutrients – plus, the recipe comes together quickly and doesn’t require a long list of ingredients either. We can’t get enough of these and hope you’ll like them just as much as we do – and hey, we love hearing about the recipes you try from here so let us know what you’ve made (and hopefully liked)! If you’re on Instagram, using #liveslowrunfar is an easy way to share with us what you’ve been cooking up. Otherwise, the comment section is all yours. That’s all!
För recept på svenska, klicka här: Veganska mellanmålsmuffins med morot och äpple
Muffins! Muffins galore! It’s certainly hard to find a more convenient and to go-friendly sweet treat, as well as one where flavor combinations are more abundant. This will most likely be our last muffin batch that has a fall/winter feel to them for this season, so bear with us – it’ll be all berries and fresh fruit in no time, but for now, just a little more of that warming cinnamon smell and crunchy nuts, ok? These are on the more nutritious and hearty side of the spectrum, with whole grain flours, grated carrots and a fairly anonymous amount of sugar, making them the perfect snack any time, any day of the week. They’ll last for months in the freezer and defrost quickly, no need to hold back on the batch size here. Oh, and they’re entirely plant-based, but that you’ll see as soon as you read the ingredient list. Hope you’ll like these as much as we do!
För recept på svenska, klicka här: Run Far energibollar
We all have our preferences when it comes to nutrition choices during training and racing – some prefer only liquid (as in sports beverage of some kind), others like primarily solid foods and many prefer a combination of both. Learning what works for you and what optimizes your performance doesn’t have to be a tricky task, but it certainly can be. We’re still figuring out how we like it, but the one thing we’re sure of is this: sports nutrition products are expensive, and we can think of many other things we’d rather spend money on. So. For the past 6 months, we’ve been experimenting with energy balls suitable for eating during running, and this recipe is the outcome of that. Using ourselves as guinea pigs, we’ve tried different flavors and ratios and found what both our taste buds and stomachs like the best. Practicing eating and testing out specific things is key to nailing your nutrition game come race day, and after a few stomach blow ups in the past, we’re trying to do it right this season! (We use nutrition when we go for runs 30k and up, by the way.)
För recept på svenska, klicka här: Veganska våfflor med havremjöl
Once a year, on March 25th, it’s National Waffle Day in Sweden. We eat waffles more often than that (of course), but it’s a fun tradition and we’re not the ones to turn down yet another opportunity to dig into a pile of crispy goodness topped with berries or jam. So we don’t! This entirely plant-based recipe only features ingredients available locally – no oils from far away or exotic flour mixtures here – and if you happen to have some berries on hand from last summer, this would be a great time to dig them out of the freezer. We did, and went for blackberries – but any will obviously do. And instead of heavy cream, we strained oat yogurt – a great plant-based alternative to e.g. Greek yogurt. That’s really all there is to say about this one – except enjoy, of course! And Happy Waffle Day!
För recept på svenska, scrolla nedåt eller klicka här: Chokladdoppade energibollar med kikärtor och jordnötssmör
Wait, chickpea balls? Seemingly covered in chocolate? Calm down. It’s not as crazy as it might sound. Mike suggested a while back we could try making an energy ball using chickpeas as the main ingredient, his mind obviously thinking of ways to make these types of snacks nutrient dense and perfectly acceptable to munch on whenever. An overall balanced diet usually provides us with all the macro nutrients we need, thus no need for the protein-packed this or protein-packed that even for us mostly plant-based folks, but listen to the micro nutrient bonanza in these balls: heaps and heaps worth of folic acid, vitamins E and K plus B1, B3 and B6, selenium, zinc, iron, phosphorus, calcium, potassium and magnesium.
För recept på svenska, scrolla nedåt eller klicka här: Choklad- och pumpamuffins
This past summer, we made about a gazillion of these Chocolate Zucchini Muffins, using up the zucchinis that had grown waaaayyy too big for “normal” eating. We (obviously) ate a lot of muffins then, preferably when soaking up the sun somewhere, but we could also put many in the freezer for later. We literally just finished the last ones from the summer – which can serve as an indication of exactly how many we actually made – and so, it was time to make new muffins. Because really, isn’t it just unbeatable to have chocolate muffins in the freezer that you can defrost in no time and fend off any blood sugar dips with? It is to us, at least. But with no zucchinis on hand now, during the winter, what to do? Introducing: winter squash. With essentially endless storage possibilities, winter squashes can be used throughout the whole dark and cold season, all the way until the garden is back to former glory. By making a puree using butternut squash, you’ll end up with the most moist, borderline sticky, muffins ever. No dry crumbs here, be sure of it. I was, after all, raised by my mother – a fan of all things sweet and dessert-like, and with a strong preference for stickiness and gooeyness.