Apple Butter

apple butter spread and sourdough bread

My former boss Daniella once brought a whole bag full of small glass jars filled with “apple butter” to work and generously handed one to each of us employees. I brought the jar home and both Mike and I concluded that it was the most delicious thing we’d ever had and also that it was ridiculous that we’d never heard of it before. I asked Daniella for the recipe and while I don’t remember all the ratios exactly, I do remember that she said it took “lots of love to make”, referring to the fact that there’s a decent amount of stirring involved.

Read more

Vegan Apple Muffins

You’ve heard us praise apple season about one million times before, but really: is there anything better? Apple cakes, apple crumbles, apple muffins, apple sauce, apple cider, apple donuts… the list is endless. Paired with crisp, clear air, comfortable clothing and a cup of hot chocolate, coffee or tea and boom – that’s the quintessential fall day right there. These muffins are plant based, super easy to make and only use ingredients you typically have at home already (i.e. just the way we like it) and would be the perfect snack to bring the next time you go on an adventure outside somewhere. Or when you simply curl up on the couch after a long day at work – it’s your pick.

Read more

3 Easy Vegan Sandwich Wraps

3 vegan sandwich wraps on a white table.

In Sweden, we have one week off from school around late February, and this particular break is referred to as “Sports break”. Needless to say, it’s a break where everyone typically takes to the outdoors and goes skiing, ice skating etc.

My own sport breaks meant a loaded car, half a backpack full of tapes (my brother and I had a large collection to listen to during the ride) and everyone’s eyes set on a week up north. When finally there, we’d normally spend half the week downhill skiing and half the week cross-country skiing, and for breakfast, we were allowed to have as much store-bought, sweetened granola as we wanted. Dinners were wonderfully simple and widely popular among us kids – fish fingers and mashed potatoes, meatballs and pasta, and pancakes right, left and center. No prestige, no expectations. Instead, we popped into the local grocery store in colorful ski jackets and blushed cheeks every late afternoon to pick up whatever felt quick and easy after a full day outside.

Read more

Spiced Vegan Apple Cake

För recept på svenska, klicka här: Saftig vegansk äppelkaka

Fall equals many things: mushroom foraging, lit candles, crackling fires, gorgeous foliage, frost covered fields, warming soups – and apple desserts, of course. Now is THE time to take care of all the fruit out there. Preserve what needs to be preserved (by baking and making jam, butter, sauce etc.) and store what can be stored (this requires a cool, slightly humid place, such as a root cellar or unheated basement). If you happen to know what variety of apples you’re dealing with, it’ll be much easier to know whether they should be eaten and/or preserved immediately, or if they can be stored. So-called “winter apples” are still picked in the fall, but they will last – provided they’re stored in an appropriate manner – until the end of the winter. 

Read more

Vegan Morning Glory Muffins

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!

Read more

Crunchy Brussels Sprouts Salad

Brussels sprouts have been cool and hip for quite a few years now, wouldn’t you say? Well, we couldn’t be happier about their revival on the food scene. Besides being delicious and all, they belong to the out-of-this-world nutrient dense vegetable family of brassicas (the cabbage family). Its nutritional profile is simply awesome – vitamins en masse, minerals high and low, cancer fighting phytochemicals left and right. Brussels sprouts in particular have significant amounts of vitamins C and K, folate, potassium and iron, in addition to some B vitamins and plenty of gut-friendly fibers. We’re sort of crazy about all the different members of the cabbage family and have devoted most of garden to growing them ourselves. Broccoli, dino kale, green kale and sweetheart cabbage all live right outside the door this time of year – but we haven’t yet tried growing Brussels sprouts! You can find the locally sourced ones in any regular store right about now though, so we’ll be cooking with them often over the next month or so anyway. With that said… go buy some!

Read more