Zucchini Chickpea Curry

Few things come together as smoothly and result in something as yummy as this dish right here. Yes, those are some bold claims but they’re 100% true! If you happen to grow your own zucchini, this is a perfect dish to cook with the fruits that might have grown a little too big – if you haven’t already used those towards these Crispy Zucchini Fritters, that is. When the chunks of zucchini have soaked up all the creamy, curry flavored deliciousness here, you can’t tell one bit those weren’t the most tender fruits to begin with.

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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.

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Winter Bowl with Spelt, Chickpeas and Veggies

A bowl cooked Spelt, Chickpeas and Veggies on a wooden table

För recept på svenska, klicka här: Vinterbowl med dinkel, svartkål och morötter

To us, it’s still rather unclear what makes a bowl with food in it a bowl vs. just… well, a bowl with food in it, but what is indeed clear is that they’re kind of hip and make for beautiful Instagram pictures. The concept seems much like that of a deconstructed salad, but maybe that doesn’t sound as fancy? Either way, we figured it could be fun to make one using only local produce and skip the mango cubes and perfectly sliced avocado for more eco-friendly options – so we did!

Obviously, making a “bowl” doesn’t quite require a recipe. You basically just throw whatever you have at home in a bowl and eat it with a yummy sauce on top, but this is the formula that we find interesting and delicious at the same time. The Jerusalem artichokes could be whatever roasted root veggie you like, and feel free to replace the chickpeas with any legumes on hand. Whole spelt is a relatively new discovery for us – it’s a little chewier and nuttier than wheat berries, and makes for an excellent brown rice replacement. We can get locally grown, organic spelt at our grocery store and now consider it a new staple ingredient. Hope you’ll enjoy it as well!

Serves 4

3 dl uncooked whole spelt, soaked overnight in 6 1/2 dl water
1/2 tbsp bouillon powder (or 1/2 cube)
300 g Jerusalem artichokes
150 g dino kale
150 g red cabbage
3 medium carrots (~300 g)
4 1/2 dl cooked chickpeas, rinsed and drained
1 dl toasted pumpkin seeds
Canola oil, salt and black pepper

Pickled red onions (optional topping but absolutely delicious)

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
3 large garlic cloves, peeled

Sauce

2 dl sour cream, Greek yogurt or something of the like
1 1/2 dl fresh/frozen chopped parsley (~30 g)
1 tbsp mayonnaise
1/3 tsp salt
1 very small (or 1/2) garlic clove
Lots of black pepper

  1. Pickled onions Start with the pickled onions by placing 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. Add in garlic cloves and bring the mixture to a boil. Remove 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 (energy saving measure – in the winter, we always put food items to cool outside before placing them in the fridge). 
  2. Spelt Continue by preparing the spelt. After it’s been soaking overnight, bring it to a boil (using the same water and without adding any) and then turn it down to a simmer. Simmer for approx. 1 hr. Add the bouillon when about 10 min remain. The spelt is done when soft yet chewy and no water remains in the pot. Stir and set aside.
  3. Then set the oven to 200°C. Scrub the Jerusalem artichokes clean (no need to peel) and quarter them. Place them in an oven dish (preferably parchment paper covered) and then toss with a splash of canola oil and 1/4 teaspoon salt. Roast for about 30 min (or until soft), tossing them halfway through. Set aside when done.
  4. Move on to the dino kale. First, de-stem. Then, discard only the thickest part of the stems, and finely chop the rest of them. Roughly chop the leaves. Then either leave everything as is, or give the leaves a light “massage” with your hands until they turn darker and a little glossy. Set aside.
  5. Chop/slice the red cabbage into bite-size pieces. Set aside.
  6. With the help of a vegetable peeler, make ribbons out of the carrots. Whatever “core” is left, please snack away at 🙂
  7. Stir together chickpeas with the smallest drizzle of canola oil, a pinch of salt and some black pepper. Set aside.
  8. Whisk together all the ingredients for the sauce. If too thick to drizzle, mix in a tiny amount of water too thin. Store in the fridge until ready to serve.
  9. Time to assemble! Either arrange the components one by one so it looks all pretty, or mix everything together except the pumpkin seeds, pickled red onions and sauce. Once in a bowl, sprinkle over the seeds, scoop up some onions and then drizzle a generous amount of sauce across the top. Bon appetite!
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Christmas Kale Salad with Saffron Dressing

För recept på svenska, klicka här: Grönkålssallad med saffransdressing

To many, including us, Christmas and cooking go hand in hand. But as much as we love the food prepping and all of that, we appreciate dishes that come together quickly and without much fuss, but still carry that quintessential holiday spirit and all the flavors we associate with it. This is one of those dishes for us: a raw kale salad, with thin strips of red cabbage, soft raisins, crunchy nuts, crispy apple slices and a lovely saffron dressing.

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Quick Butternut Squash Soup with Carrots, Apple and Crispy Chickpeas

För recept på svenska, klicka här: Krämig butternutsoppa med krispiga kikärtor

Winter squashes are incredible. They really are. From a storing perspective, they beat all other vegetables. As opposed to being picky about exact degrees and humidity levels, winter squashes can be stored at room temperature without complaining. And they won’t start to look sad and soggy come late winter – oh no, they’ll happily be stored for another 3 months, and another 3 after that. We’ve so far grown our own delicata and acorn squashes, and these are two of our absolute favorites. But the loyal butternut is of course not to be looked down upon – we just haven’t tried growing our yet, much due to the (wonderful) fact that we can buy Swedish-grown at the store for fairly cheap. Until we have unlimited growing space, we then choose to grow other things in our garden. When there’s a good deal on butternut squash, we buy half a cart full and then store them in our little guest house/storage space for the winter. Then it almost feels as if we grew them ourselves, as that’s where we store a bunch of our own produce too 🙂

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Baked Pasta with Dino Kale and Tomatoes

För recept på svenska, klicka här: Pastagratäng med svartkål och tomater

This is the second baked pasta recipe we’ve shared (the first one we called Baked Pasta with Mushrooms and Kale), and the whole concept is slowly becoming a massive favorite around here. It’s unclear why it gets us even more excited than a “regular” pasta dish, but it somehow does. Maybe the fact that it is even more a-m-a-z-i-n-g as reheated leftovers/a packed lunch? Because that would be 100% true. This is such a weeknight winner – it comes together relatively quick, makes many servings and works great for any tupperware type of adventures the next day.

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Herb Rice with Spinach and Chickpeas

För recept på svenska, scrolla nedåt eller klicka här: Matig spenatsallad med råris och kikärtor

This whole dish is really just one big, big tribute to spinach – such a widely popular, highly nutritious and downright gorgeous green we wouldn’t want to live without. For those of us who grow spinach ourselves, the seasons are spring and fall (not summer, which we learned last year) and you’ll be eating it by the armful for breakfast, lunch and dinner during the sweet weeks of peak-spring, before it’ll bolt and leave you pretty seed stalks shooting up towards the sun. Here, we’ve created a warm salad-ish main dish, full to the brim with flavor, nutrients and energy alike. Tons of fresh herbs and lemon zest lend a bright kick, and the tahini dressing drizzled on top adds the final touch of yumminess. Leftovers keep well in the fridge and make an excellent packed lunch the next day. Go make!

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Green Falafel Pita Sandwich

För recept på svenska, klicka här: Gröna falafel i pitabröd

The resemblance is quite striking, and the similarities between the ingredient lists are hard to argue. But these aren’t quite falafels, after all. Sure, they’re little crispy balls made from chickpeas. Sure, they go very well in a pita bread together with some other plant goodies. But they taste like summer, thanks to heaps of (frozen) dill. And they have a generous amount of greens in them, making sure we all get our micro nutrients for the day. Plus, they have a touch of cheese flavor thanks to nutritional yeast, making them even more scrumptious.

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Onion Soup with Kale and Chickpeas

För recept på svenska, scrolla nedåt eller klicka här: Löksoppa med grönkål och kikärtor

Cheaper food than onion soup is hard to find – and more flavorful too, for that matter. Despite being such a cooking essential, onions rarely get the spotlight all to themselves. With the winter season (almost) coming to an end, we definitely have to dig deep into our pantry and really scratch our heads in order to come up with inventive, fun things to cook. It seemed a great opportunity to allow the good old yellow onion to shine, in other words. Onion soup is a classic, of course, but here’s a jazzed up version with both chickpeas and kale, for a nutritious ad well as colorful winter soup. Enjoy!

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