Rödbetsgnocchi med valnötter och salvia

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We sure love our gnocchi – be it regular potato gnocchi or any other variety – and can’t imagine a more satisfying yet sophisticated meal. Over the years, we’ve tried and tested our way through a range of root vegetables as the base: parsnips, carrots, beets… And while we can’t quite pick a favorite flavor-wise, beets just provide the most gorgeous color – and the sweetness pairs so nicely with sage and walnuts. While it might seem a daunting meal to cook, making your own gnocchi is really quite simple – just some mixing, shaping and boiling and it’s all done. Here, you obviously have to make the beet puree*, but it’s not that big of a deal (plus, really convenient to prepare beforehand and store in the fridge until showtime). We just boil the beets for however long it takes until they’re soft (usually around an hour), and then peel them quickly by almost “squeezing” them out of the peel. Some blitzing later (hand mixer works just fine) and your puree is done. Just remember to wear an apron, because beet juice stains pretty badly…

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Löksoppa med grönkål och kikärtor

Billigare mat än löksoppa får man leta länge efter – och mer smakrik också, för den delen. Trots att lök (och då särskilt gul) är en sådan stapelvara i allas kök får den sällan stå i rampljuset själv. Nu när vintersäsongen (nästan) är på väg att ta slut får vi verkligen lov att gräva djupt i förråden och klia oss i huvudena för att komma på kreativa, roliga rätter att laga, och tänkte ta tillfället i akt att låta just gul lök vara huvudpersonen. Löksoppa är ju en klassiker, men här kommer en upplivad variant med både kikärtor och grönkål, för en såväl näringsrik som färgglad vintersoppa. Håll tillgodo!

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Chokladdoppade energibollar med kikärtor och jordnötssmör

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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.

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Pastagratäng med svamp och grönkål

Vårt första recept med svamp här på hemsidan! Trots att vi båda gillar svamp och äter det då och då har inget recept hittills känts tillräckligt bra för att dela – fram tills nu, förstås. Det här receptet är så enkelt, och en riktig höjdare som vardagsmiddag (och så blir resterna perfekta i lunchlådan). Dessutom kan vi här också minimera eventuellt matsvinn, genom att använda upp överbliven kokt pasta. Vi har valt (fryst) grönkål från i somras som grönsak, men det går lätt att föreställa sig hur rätten skulle kunna se annorlunda ut beroende på tidpunkt på året. Broccoli, spenat, brysselkål… alternativen är många allt eftersom vi rör oss genom årstiderna och grönsaksutbudet förändras. Det var det hela – dags att laga mat!

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3 varianter på bönröra

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Bean dips. Bean spreads. Hummuses. Staples of our fridge. Easiest things to make and best hanger-rescues there are. I could just keep going: they are cheap, packed with nutrients, easy to adapt based on season. Yesterday, we finished an entire tub as a mid-morning snack (actually, it was the butternut squash version you’ll see below that we dug into – it might very well be our favorite bean spread ever). Best afternoon-pick-me-up is a slice of bread, a thick layer of bean spread and a crispy vegetable on top. If we’re feeling fancy, we’ll go all in with a sprinkle of sesame seeds as well. Ah, the small things in life. Throw in some spring sun, which would mean snacking takes place while sitting on our deck, and we couldn’t ask for more! Appreciating those glorious moments in the day-to-day is key to contentment, we think. Taking the time to stop for a second, take in your surroundings, look up from the screens, notice the weather and the seasonal changes… to us, those are all crucial aspects of a life in harmony. And apparently, bean spreads can be a great help along the way!

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Gröna supertacos

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When I moved to New York, I learned a whole lot about tacos right from the start. The shredded lettuce, canned corn kernels and chopped tomato add ins of my childhood were all of a sudden nowhere to be seen – instead, the most elaborate combinations were served up and a food concept I had felt sort of “meh” about for a while became a new favorite. I recall this one conversation I had with Mike early on, where I sort of “explained” to him that in Sweden, we approach tacos in a much different way. I went on and on about the standard concept of ground beef, the aforementioned vegetables, the taco sauce or salsa, sour cream and shredded cheese – only to have Mike tell me afterwards that that’s how tacos are normally eaten in America too. Little did I know, back then, that I’d only been taken to these contemporary, trendy Mexican food places, where pickled red onions, thinly sliced radishes and habanero relish had just recently risen to the sky as the “new black” of taco toppings.

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Choklad- och pumpamuffins

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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.

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Örtig potatis- och kålrotsgratäng

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We buy potatoes in a 5 kg (10 lbs) bag from the store. It’s the best. We store it our pantry, and can dip in there whenever we feel up for a quick and easy, yet filling, dinner. Boiled or roasted potatoes with veggie patties and a dipping sauce on the side is a hit any day of the week, and we’ve come to like it as the meal we eat the night before a long run. Definitely proudly fueled by potatoes, over here! Eating “regular” potatoes has been an ingrained part of my life since, well, forever – here in Sweden, most people have it at least a few times a week. But with the wave of low carb diets and whatnot that swept in some years ago, potatoes have gotten themselves a bad rap (and an unbelievably unfair such). Sweet potatoes are being adored left and right, thought of as something much “healthier” (oh we’re so sick of that word!) and overall ranked as a wiser dietary choice than regular spuds. Poor regular potatoes! We won’t give in to the potato-discriminators by giving space for a side-by-side comparison, but let’s just get a few things cleared out. Regular potatoes contain a touch more protein than sweet ones, but the latter has a little more fiber. They’re fairly equal as far as caloric value, and they contain a range of vitamins and minerals (although different ones) respectively. If sweet potatoes can be called a “superfood”, then regular potatoes can too – but we’d prefer it if we just eat nourishing food without labeling everything something. Ok?

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Snabblagad bönsallad med crunch

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In all honesty, this wasn’t meant to become a share-worthy recipe. We were making dinner a few weeks ago, and the scene was really a whole mishmash of leftovers, summer veggies pulled from the freezer and some potatoes from the pantry. We were lacking sufficient protein, so I decided to whip up a side salad with beans as the main ingredient, while Mike was managing the rest of the pots and pans. The outcome exceeded our expectations, reminded us of a dish we used to cook often back in New York, and left us if not hungry for more that day, as least interested in making it again. So we did. And then a third time. And after that, we deemed it recipe-worthy, so… here it is.

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Zucchinibiffar

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Ah, the loyal zucchini plant. It relentlessly produces shiny, green fruits at a mind-boggling rate, surprising us with new ones in the morning that we could have sworn weren’t there the night before. Some may run out of things to make with them, but so far, that hasn’t happened to us. There’s nothing better than heating up some of these patties on a chilly winter’s day, reminiscing the summer, and hey – making a giant batch for the freezer on a rainy August afternoon isn’t too bad of an activity. With that said, you don’t have to use 8 lbs/4 kg of zucchinis (our record batch) when you take these on. This recipe yields somewhere around 10-12 patties, and we think you’ll be hard pressed to find any leftovers. If you do, though – know that they do hold up very well in the freezer. As for the cheese, something a little bit aged is preferred, and use whatever onions you have on hand – white, red, yellow, leeks, scallions, it’s your pick. Same goes for the herbs – we’ve tried and tested parsley, dill, basil and oregano and they all offer a quite lovely injection of summer flavors. That’s it – go make these!

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