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 Not just because it’s so darn delicious, but also because the traditional cheese has been replaced by a sauce made of potatoes, butternut squash and nutritional yeast (among other things).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!
För recept på svenska, klicka här: Chokladpopcorn med polkakross
The holiday season is here and what better way to kick it off than by having some crunchy, chocolatey and minty popcorn? This cute treat comes together nice and easy, and could perhaps even be a fun thing to whip up together as a family – provided an adult supervises the double boiler on the stove, that is. The end result is perfect to serve in a big bowl when sitting down on the couch on a Saturday night to watch a Christmas movie, for example, but also as part of a party spread. We just love the look of the crushed up candy cane and all the childhood memories that are being brought to life.
För recept på svenska, klicka här: Picklad rödlök
Makes 1 pint size jar
2 medium red onions (200 g), cut in half and then thinly sliced
1 1/2 dl white wine or apple cider vinegar (or a mix of both)
1 1/2 dl water
1 1/2 tbsp sugar
1 tbsp salt
- Pace the thinly sliced onions in a glass jar (any airtight, food grade container will do, but we prefer glass because it doesn’t hold smell). Choose a container that you’ll more or less fill up over one where you’ll only fill up the bottom. For this, a 5 dl/pint size jar is appropriate.
- In a small saucepan, stir together water, vinegar(s), salt and sugar. Bring the mixture to a boil and then remove it from the heat.
- Pour the hot liquid into the jar, filling up so it covers the onions entirely. Screw on a lid and allow to cool before placing it in the fridge.
If you’ve enjoyed this recipe (and perhaps other ones as well), maybe you would like to support us on Patreon? For as little as $3 per month, you would play a huge part in helping us create more of the content you like, as well as keep our blog ad-free. And if Patreon isn’t your thing at all, please remember this: each time you like, comment, cook one of our recipes, recommend us to a friend or in any other way spread the word about us, you do us an immense favor. Thank you so much for being part of our mission.
– Sophia & Michael
För recept på svenska, klicka här: Veganska amerikanska pannkakor
Pancakes, you guys. In a typical Swedish fashion, I (Sophia) grew up with “pancakes” and “American pancakes”. The former: thin, crepe like things eaten with jam and whipped cream (very often served as lunch on Sundays). The latter: fluffy rounds topped with maple syrup (served on very special occasions only, perhaps if we had guests staying with us and we wanted to serve up a fun brunch-esque breakfast). Mike, on the other hand, obviously think of the fluffy business as standard pancakes (or at least up until he met me and eventually also moved to Sweden), whereas the thin version is similar to the “crepes” his Austrian grandmother would make. It’s fun, isn’t it, to think about cultural differences and find what you like best and want to make your own tradition?
Nowadays there are many recipes out there for green pea guacamole, and that’s awesome. It’s delicious and about one hundred times better for the world than regular guacamole, due to the questionable eco and humanitarian footprint of avocados (you could read more about that here, if you’re interested: How to Make Your Vegan Diet More Sustainable). But the thing with green pea guacamole is that it inevitably tastes like… green peas. Now, we love green peas and eat them in one way or another several times a week, so it’s not that, but… sometimes one just needs some guacamole.
Simpler, cheaper and now even vegan friendly – here’s an updated version of our original Granola Bars recipe. Granola bars fall into that category of money saving tips related to making things yourself vs. buying already made – purchasing prepackaged bars gets expensive quickly. Here, the ingredients for the whole batch cost about as much as one store-bought bar. That’s a good deal, wouldn’t you say? We love having some of these in the freezer for impromptu adventures or quick snacks when blood sugar levels are on the decline, and suggest you give the recipe a go. Super simple to make, very yummy to eat. Good luck!
Do you have dishes you just whipped up randomly one day that then became staples of your cooking repertoire? We have a few, and most of them are results of wanting to finish off a bunch of opened containers of various things in the fridge.
Creamy lentils, as we call them, would fit perfectly into that category. Lack of time and inspiration to cook often make us reach for lentils, as these need no soaking and are quick to prepare. Add to that some leftover creme fraiche asking to be taken care of and some staple flavorings, and this dish had come about. Lentils are typically used in “wet” contexts – either soups, stews or sauces – and can’t really be enjoyed by themselves. Beans are a little more versatile in that sense. But this way, when you make it a creamy concoction, the lentil part of the plate is really quite yummy and doesn’t feel one bit dry or boring. No necessary evil vibes whatsoever.
Remember how we’ve set out to bake all of our own bread in 2020? Well – so far, so good! We’re a third (!) into the new year and haven’t even been the slightest bit tempted to buy any soft bread when at the store (crisp bread is “allowed” though).
The key has of course been to always stay one step ahead and have some in the freezer all the time, which in turn also means always keeping bread baking ingredients around the house. We even reorganized our kitchen cabinets so as to give all the different flours the space they deserve – now we have an entire shelf dedicated to those bags only!
Can you even make a galette with carrots? Of course you can! Carrots make up one of our primary vegetable staples during the colder half of the year, and we turn to them almost daily for different applications.
We developed this recipe for our Easter Buffet, in hopes it would inspire to choose the in season produce over for example asparagus. Because the truth is, we’re still some weeks away from when the (locally grown) spring produce starts to arrive, and we better do Mother Earth the favor of staying away from veggies flown in from the other side of the world.
Happy Easter, everyone! The 2020 edition looks a lot different for many of us, due to the current COVID-19 situation in the world, but we believe celebrations should still be allowed – or at least adapted versions. Small gatherings of just the family you live with count too! We already live our lives in a semi-isolated kind of fashion, with few interactions with people on a daily basis, but stick even more to ourselves this year. Much of that is because of pregnancy and the upcoming trip to the labor ward, when we all want to be as healthy as we possibly can be.