Have had what someone brilliantly called a cosmo-geek week. Loads of inspiration from strong, capable women and too much people for my poor intro/ambivert brain and personality. I'll write more about that when I've rested the brain and collected my thoughts.
For now I'm so very grateful for Friday, followed by blissful caturday. I'm suspecting next week will be fun and hectic too, so I'm putting my very snooze on all weekend. My only sadness is that there are no more episodes of Younger available. And that the foodstore hadn't gotten the delivery of peanut doodles (which is my new snack of choice).
I'll cook something nice from whatever I have in the fridge and freezer. And look forward to another fabulastic week of the vegan food ambassador gig. Here are the wonderful dishes I've cooked since I posted about the falafel. Some definitely more memorable than others. The recipes can as usual be found on the Årstiderna website or in the app, but in Swedish. So if something tickles your tastebuds please let me know and I'd be happy to translate the recipe.
The photo above is of a delicious sweet potato soup with curry, lime and coconutmilk - the sweet potato and pumpkin soups are two of my favourite dishes for the boxes, perfect comfort food packed with flavour - topped with a tomato salad with lemon grass and roasted pumpkin seeds, served with toasted pita bread. A fantastic meal with lots of texture!
Wholemeal noodle salad with broccoli, carrot, cucumber, coriander, cashewnuts and a spicy tamari sauce. Basic but good.
Spicy white beans cream - which then has become a new and simple favourite of mine, it's like hummus but with your favourite white beans instead - fried zucchini, tomato salad and grilled pita bread with za'tar spicing. Lovely flavours and textures.
Potato-leek soup with roasted pumpkin seeds served with sourdough baguettes. Basic but good.
Tartlets with asparagus, mungbeans and broccoli. Served with a lovely salad of point cabbage, apple and pomegranate. Great flavours, amazing textures.
Spicy stew with potato, chickpeas and chili-tomato salad. Basic but nice.
Mexi-bowl with quinoa, black beans, point cabbage, avocado and tomatoes. Basic but good.
Red curry stew with broccoli, carrot, grean beans in coconut milk served with wholemeal rice. Basic but good.
Fried rice with turmeric, oyster mushroom, broccoli, chard and cashewnuts.Lovely, the mushroom added extra oomf.
Peas-pumpkin hummus - oh my goodness... - with oven-baked aubergine and toasted wholemeal pitabread. Amazing and delicious.
Noodle salad with carrot, cucumber, roman lettuce, green beans, tahini sauce and gomashio salt. Very basic, but I like the touch with gomashio salt.
Seitan-sausages in bun served with cucumber salad and asian cabbage salad with sesame seeds. It's nice with those rare dishes you don't have to cook a lot to get, a pretty basic dish but the asian salad is mmm. Sesame seed oil and seeds make everything taste better.
Beetroot risotto with roasted hazelnuts and parsley-cabbage salad. Very nice, but I have to say the one I usually make is better, creamier.
Curry stew with chickpeas, sweet potato, carrot, tomato in coconutmilk. Basic but nice.
Latkes - potato-Jerusalem artichoke rösti - with hummus and fried kale. Lovely, but for the kale.
Celery cream with grilled spring onion, fried kale and roasted buckwheat. Lovely but for the kale. Roasted buckwheat, what a clever thing!
No matter how I've tried I really don't like kale. I can only have it in a smoothie, but it's rubbery and nasty in anything else I've tried, cooking myself or eating out. I don't care if it's a super plant, it's like eating weed to me. Sorry, kale, we will never be friends. I know your intentions are great, but you are not for me.
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