Vegan Mac and Cheese

För recept på svenska, klicka här: Vegansk mac and cheese

Here’s a recipe that will (hopefully) blow your minds. Not just because it’s so darn delicious, but also because the traditional cheese has been replaced by a sauce made of potatoes, butternut squash and nutritional yeast (among other things). How is it even possible that you can make something this yummy with such simple ingredients?! We’ve shared before that we’re not big fans of vegan substitutes in general (soy mince excluded) and vegan cheese in particular, so the fact that this actually worked and turned out so scrumptious is almost too good to be true. But it’s not. Vegan mac and cheese, you guys. And not one bit complicated or time consuming either. Just go make it. Good luck!

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Vegan Swedish Lentil Meatballs

För recept på svenska, klicka här: Veganska julköttbullar på linser

We have a widely popular recipe for Vegan Swedish Meatballs using soy mince, but we’re pretty excited about this alternative as well: same flavor, same level of yumminess – but the main ingredient is black lentils. Perfect for anyone preferring the whole food approach or those with a soy allergy, for example – or heck, for all of us enjoying a budget option!

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Vegan Swedish Meatballs

För recept på svenska, klicka här: Veganska julköttbullar

No Christmas buffet spread without meatballs – at least not here in Sweden. Good thing it’s easy breezy to make a vegan version so 1. everyone can enjoy them and 2. we can celebrate Christmas in that sustainable fashion we like so much. Some allspice and a pinch of ground cloves  and the holiday feels are left, right and center – and don’t forget the batter is excellent to prepare in advance for a stress free celebration. You can even fry them up in advance too, and then just freeze them. The same goes for any leftovers, of course – just pop them in the freezer and enjoy again another day.

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Pizza With Brussels Sprouts and Caramelized Red Onions

För recept på svenska, klicka här: Pizza med brysselkål och karamelliserad rödlök

Can one serve pizza as part of a holiday spread and not feel one bit embarrassed? Yes. Especially if it features Brussels sprouts, caramelized red onion and thyme, as all these doubtlessly bring on the Christmas vibes. We actually think a sort of “artisan” pizza cut into small slices make an excellent addition to just about any gathering in December – it’s beautiful, it’s simple to make and it’s a perfect opportunity to both highlight seasonal produce AND minimize food waste. Because honestly: what CAN’T go on pizza?

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Spiced Lentil Salad with Carrots

Lentil salad with carrots on a plate.

För recept på svenska, klicka här: Kryddiga linser med morötter och tahinidressing

Mm, some warming spices paired with a perfectly chewy lentil-grain mix, sweet and ginger-y carrots and a creamy dressing on top – sounds like food heaven to us. And despite the multiple components to this recipe, it comes together nice and quick too, and the prepping doesn’t include much advanced stuff at all. A weeknight winner for sure, but also interesting enough to qualify as a Saturday night dinner or perhaps as something to cook someone who “doesn’t like vegetarian food”. We always find that comment funny. You mean you don’t like potatoes? Or pasta?

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Crunchy Broccoli Tacos

Three tacos with broccoli.

För recept på svenska, klicka här: Asiatiska tacos med broccoli och jordnötssås

If you want to go ahead and call us taco obsessed, feel free. We’d be the first ones to admit to it. Most weeks, we have tacos for Friday night dinner, actually, and we let the season and our garden together determine what goes in them. This means we’ve tried our fair share of combinations over the years, to say the least, and whenever we’ve come across an especially awesome filling or combination of yummy things, we’ve made sure to turn them into recipes. In our index, you can find recipes for e.g. Cauliflower & Corn Tacos, Smoky Lentil Mushroom Tacos and Loaded Veggie Tacos, but if we had to pick a favorite, it’d be difficult to not say these Vegan “Fish” Tacos With Breaded Celery Root, Cabbage and Lime Sauce. If you close your eyes, you can almost feel the sand in between your toes, see the sunset and hear the waves come crashing in. Nothing like grabbing some food at a taco shack after a day at the beach – or at least that’s how cool we used to be back in our NYC days. Now? Rag socks and couch time thank you very much. Add in some sourdough prep and we need nothing else. Life, huh.

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Vegetarian Sweet Potato Chili

Sweet potato chili in a cast iron pot.

För recept på svenska, klicka här: Vegetarisk chili med sötpotatis

Back in New York, we had about 1% of the time we have now to spend in the kitchen cooking. It was a constant battle to try to eat home cooked meals every night without having to bend over backwards and pull a complete circus act in the process, but the times we ended up with take out weren’t actually that many. Especially not after we got serious about money saving – then we never did. Our key tools included meal planning, grocery shopping every Sunday, big batch cooking and early morning prepping. Having the veggies be pre-chopped when we got back home from work could literally feel like a total life-saver.

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Creamy Broccoli Pasta

Pasta with broccoli on a plate.

För recept på svenska, klicka här: Krämig pasta med broccoli

When we first started cooking entirely plant based, we were definitely new to some of the tricks and smart-to-have-around ingredients commonly found in those types of recipes. Three years later and that’s no longer the case at all – our pantry now always stocks nutritional yeast, chickpea flour, ground flax seeds, oat milk etc. – and plant based food has become our norm, with some deviations away from it once in a while. But a plant based creamy, cheesy pasta sauce, using those plant based pantry ingredients? That we didn’t think was within reach at all – or not until we started experimenting, at least.

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Fennel Stew with Potatoes and Saffron

Saffron fennel potato stew in a bowl

Yes, saffron is a little expensive but every so often, it’s totally worth the splurge! Especially as the darker half of the year is here and we need a little something to brighten things up. When you hear saffron + stew, many immediately think of bouillabaisse or similar seafood dishes, and growing up, that was basically the epitome of a luxury meal in my (Sophia’s) family – or at least one that my dad would spend half a Saturday cooking! Now I’m not sure if it’s the saffron or what, but this stew definitely has that same “little extra” feeling. It qualifies as both a dinner party and weekend dish without question – but with one giant upside as opposed to other recipes in that category: it comes together quickly.

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Pasta with Cauliflower, Garlic and Bread Crumbs

Pasta on a plate with cauliflower and breadcrumbs

It was back in New York that we got into eating local and seasonal produce only, which we’ve mentioned plenty of times before, and every fall (obviously) meant the biggest selection of fruit and veggies. Harvest season brought the most amazing display to the farmers market – open year round in Union Square – and it was such an incredible joy shopping there. Red Jacket, this one particular farm in upstate New York, had the BEST looking broccoli and cauliflower. For a month or so in the early fall, they would do $5 a head (they were massive!) and it became a staple in our tote – one head of broccoli and one of cauliflower, every week.

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