Looking for some lovely food inspiration for Easter? Look no further, time for some more delicious dishes from my vegan food ambassador gig. And again, the recipes can be found on the Årstiderna website or in the app, only in Swedish. So if something tickles your tastebuds please let me know and I'd be happy to translate the recipe. Possibly a bit better than Google translate.
Creamy curry stew with mango salad. The mango salad was unfortunately awful, since it turned out the mango was no way near ripe. The stew was nice but basic.
Mushroom-bean burger with fried onion, tomato relish and potato wedges. A bit of work but so very good, rustic and satisfying.
Onepot with tomato sauce, beans and fried mangold. Tomato sauce based dishes aren't my favourites, but it was quite nice. Well, if it hadn't been for the fact that the fresh rosemary figs fell apart in the pot and I had to fish them up one by one. The fried mangold was a lovely addition.
Fried pita bread with avocado-ruccola cream and spicy chickpeas. So easy to make and delicious.
Yellow peas tikka daal with minestra cabbage. Just lovely and flavoursome.
Baked sweet potato with tikka daal, coconut and couscous salad. Often you save half of the dish from the previous day and incorporate it with the dish the day after. Great way of making two different dishes of one. As much as I love sweet potato I think this dish would be better with a usual potato though.
Rainbow paella with portobello mushroom, carrot, minestra cabbage and turmeric. Melt in your mouth comfort food deliciousness.
The top image is of one of my favourite dishes so far, amazing flavours. Quinoa-squash steaks with warm beetroot-apple-mungbean salad. First time I tried the natural egg-substitute - more natural than eating eggs obviously - psyllium husks as binding agent for the steaks. Worked brilliantly.
One of few greens I dislike are capers, I forced myself to use them that week and I'm surprised how great flavour addition they were in every dish. That week's four dishes were all amazing.
One pot pasta with tomato and capers. Revelations: a) you can cook pasta in the actual sauce instead of separately in water. Fabulous. b) If you use a very generous amount of (rapeseed) oil when you fry the garlic/onion the sauce will taste so much better. c) Capers add flavour without overhelming. d) A simple tomato based pasta sauce can actually be really very good.
Buddha bowl with quinoa, mungbeans, avocado and sweetpotato. Delicious, the grilled sweetpotato added a caramelized flavour to the dish.
Curry stew with sweetpotato, aubergine, coconut and spinach. Again, use a generous amount of oil when you fry the vegetables for a more creamy, delicious (feline approved) stew.
Maccheroni pasta with pumpkin cream and warm squash-tomato salad. Loveliness.
Curry stew with chickpeas, butternut squash and broccoli. Nice but basic.
Cauliflower 'pizza' with black beans, avocado salsa and cashewnuts. To be honest this was by far the worst dish through all these months, a waste of cauliflower and tomato sauce basically.
Seitan tacos with black beans, roman salat and avocado salsa. Lovely.
Beetroot cornotto with beetroot-apple-hazelnut salad. The cornotto is made with spelt corn. And it's delicious.
Organic vegan food inspiration 1
Organic vegan food inspiration 2
Happy cooking, tasty, kind Easter weekend, one and all!
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