Smoky Lentil Mushroom Tacos

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Some vegetarians/plant-based eaters search for recipes and products that will mimic meat in one way or another – either as far as consistency/texture or flavor (or both). We typically don’t, simply because we’re not missing meat, but the lentil-mushroom concoction part of this recipe most definitely feels… a little bit more towards that rich, smoky, umami-like end of the spectrum. Not rich as in heavy, but rich as in carrying deeper, bolder flavors. The texture has been made a little more interesting, with both non-mushy green lentils, chewy mushrooms and finely chopped walnuts, and pairs perfectly with crispy cabbage on top. And please, name a taco not benefitting from pickled red onions on top?

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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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