Chocolate Dipped Chickpea Peanut Butter Energy Balls

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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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Baked Pasta with Mushrooms and Kale

För recept på svenska, scrolla nedåt eller klicka här: Pastagratäng med svamp och grönkål

Our inaugural recipe featuring mushrooms is finally here! Even though we both like mushrooms and cook with them fairly often, we haven’t managed to put together a recipe that felt good enough to share until now. This one is as easy as can be, and quite the perfect weeknight dinner – plus, it can prevent food waste by inviting leftover pasta into the mix. Here, we’ve gone for (frozen) kale from last summer as far as the vegetable, but it’s easy to picture how this dish could look different throughout the year. Broccoli florets, spinach, Brussels sprouts… options are endless as we move through the seasons. That’s really all there is to it – enjoy!

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Butternut Squash with Curried Chickpeas

It happened again – the phenomenon where Mike disappears into the kitchen without really saying much, and then delicious food appears as if out of the blue. In all honesty though, this was the first time the end product was a savory dish and not something sweet (or a bread). He’s got his priorities straight, my husband!

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Butternut Squash Soup with Crispy Chickpeas

Few things feel more quintessentially fall than a blended winter squash soup, wouldn’t you agree? The color mimics that of the foliage outside the door, the warming flavors seem just right when coming in from the cold, the silky smooth consistency feels wonderfully comforting. Butternut squash is our go-to soup squash, and rightfully so – it makes for a creamy soup without adding any cream, the flavor is sweet and nutty AND it’s very versatile when it comes to toppings. Combinations are endless! 

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