Creamy Vegan Potato Leek Soup

Potato leek soup on a table with canola oil

One of our favorite soups all categories, and one we make sure to make often during the season of Swedish leeks. We like it blended as well as not, creamy as well as with a clear broth, and love to supplement a steaming bowl of it with a thick slice of homemade bread on the side.

When we had it most recently, we actually splurged and pulled out fall chanterelles from the freezer, and made mushroom toasts to go with. We both love how you can cook and enjoy food that feels like such a treat and makes such a beautiful scene at the dining table, yet keep costs and climate footprint so low. Potatoes, leeks, bread and foraged mushrooms – no obvious extravagance there – yet when you sit down to eat, you feel like the richest person in the world. That warms my heart endlessly.

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Bean Patties

In some shape or form, bean patties make up the no. 1 staple of our freezer. The convenience factor is sky high, obviously – with these on hand, a complete meal can come together quickly. Some roasted root vegetables, a filling salad, maybe pasta on the side – pairing options are many and easy to adapt throughout the seasons. Cranberry beans have a nutty flavor which, in our opinion, makes them the perfect legume to use (but feel free to hit up whatever beans suit your taste). Some grated zucchini in the batter prevents the patties from going dry and instead keeps them moist and scrumptious. Grated carrots is a great substitution now that the zucchini season is about to come to an end (at least here), and perhaps even sweet potatoes – but that would mean unexplored territory even for us. Speaking of keeping them moist (a.k.a. the most difficult part of making bean patties), the batter has to be quite sticky. You’re not looking for a consistency where you can form patties with your hands without having to go for a good rinse afterwards, ok? But don’t worry, they’ll firm up once in the pan – and they’ll be so much more enjoyable to eat!

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