För recept på svenska, klicka här: Veganska blomkålstacos med majs
We’ve managed to grow our own corn this year! Wow. How we’ve been longing for fresher-than-freshest corn ever since we moved from America. You can definitely lay your hands on great corn here in Sweden too, but due to the fact that we live more than a stone’s throw away from the closest farmer’s market, we haven’t had any for two whole years. Corn season in New York is a wonderful time, and we have so many fond memories of eating ear after ear, dinner after dinner, during that precious late summer-early fall time.
För recept på svenska, klicka här: Bruschetta med tomat, basilika och vita bönor
How do you like your bruschetta? Or, should we say: how do you like the bread-part of bruschetta? We’re on team “a little on the softer side, please”. We just don’t like it when the bread is so crispy it risks tearing the roof of my mouth up, if you know what I mean? Mike toasts the bread to (our version of) perfection here, leaving the center nice and chewy but edges crispy golden. Of course, you choose whatever level of crispiness you like!
För recept på svenska, klicka här: Spenatsallad med bönor och ingefärsvinägrett
One simply cannot have too many simple yet delicious summer-style salads up one’s sleeve, correct? This one here has become a go-to over the past few weeks, when our spinach supply has been ample and our desire to spend lots of time in the kitchen limited. Nutritious and colorful often go hand in hand – here thanks to freshly picked spinach, bright orange carrot ribbons, black beans and pumpkin seeds. A tasty dressing to top it all off and this summer side salad dish is ready to serve.
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: Snabb och krämig grön ärtsoppa
This soup would most likely win the award for cheapest, most climate friendly meal ever – and it’s not lacking nutrients either. To top it all off, it also comes together in 20 min, start to finish, making it a weeknight savior extraordinaire. Green peas are great to have on hand in the freezer all throughout the winter for us – besides being versatile in dishes, they’re also very good as a stand alone vegetable side. A quick, filling meal we tend to turn to when time is limited (but hunger is real) is boiled potatoes, green peas and some sort of bean/veggie patty from the freezer. Some sort of dipping sauce added to the mix and we’re satisfied! This soup is a little more sophisticated looking than that, but in the end – the ingredients are about the same. Slow carbohydrates, protein and a whole range of micro nutrients make this a nutritious bowl for sure – and with a slice of bread with hummus on the side, it’s as complete as can be. And yummy. Enjoy!
För recept på svenska, scrolla nedåt eller klicka här: 3 varianter på bönröra
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!
För recept på svenska, scrolla nedåt eller klicka här: Snabblagad bönsallad med crunch
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.
För recept på svenska, scrolla nedåt!
Ah, wheat berries. Again. You’ll have to excuse us, but we love them! Nuttier and chewier than rice and about a million times more eco-friendly, it’s a winner any day. Another fun grain alternative is naked oats (Swedish: nakenhavre). Have you ever tried it? Really good as well, and actually even more of a nutritional power house than wheat berries, with higher protein content among other things. We’re working on developing some recipes with naked oats too, so stay tuned! But anyway. I think the first time wheat berries ended up in our home was back in New York, when Mike bought some with the intention of making his own wheat flour. Only, his coffee grinder surprisingly didn’t do the trick (it was hysterically funny) so the box was forgotten about for a while until one of those let’s-clean-out-the-cabinets cooking endeavors took place, and those wheat berries were put in a kale salad of some sorts. Since then, they’ve become a staple, and I’d say we eat wheat berries at least once a week.
För recept på svenska, scrolla nedåt eller klicka här: Gröna supertacos
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.