organic vegan food inspiration, part 7

Whether or not you're signed up to Veganuary it's not too late to sign the pledge or go vegan.

And remember, that people still are consuming meat and dairy, while also contributing to immense suffering, pain and violence, is one of the major reasons for climate change. And stop doing that, going plantbased, is also one of the easiest way to create a better world. For everyone.

Here are some inspiration for delicious vegan food - the previous plantbased inspiration posts are linked at the bottom of this post.



The dish above is supposed to be an adlay millet salad with beetroot served with a sunflower seed cream, however I scorched the adlay and ended up having to use buckwheat instead. It was okey, but I'd prefer more chewy texture. The sunflower seed cream with nutritional yeast was brilliant though and so easy to make.



Cauliflower in creamy curry lentil sauce with baby spinach, chili and wholegrain rice. Basic but nice.



Springrolls with cabbage, cauliflower, carrots, portobello mushrooms served with a wholegrain rice salad and tamari sauce. Lovely. And for every time I make my own springrolls the quicker the process is and the nicer they look. Hooray.



Empanadas with a spicy filling of portobello mushrooms, carrots, squash, garlic and chili. Served with a bean, avocado, baby spinach and tomato salad. It tasted much better than it looks I'm happy to say. Empanada might not be my thing to make.



Potato-leek soup with bread croutons and roasted pumpkin seeds. A basic, rustic and nice soup, but to make my own bread croutons was a great experience. That such a simple thing could add so much to the dish.



Polenta with oven baked aubergine, squash, red onion and almonds served with tapenade and rocket salad. I really really don't like olives/tapenade, but other than that it was a nice dish. Possibly a bit much work with the veggies for what you got in flavour/texture.



Vegan burger with potato wedges, tomato salsa and cabbage-carrot salad. The burger itself was bland, a bit soggy and too much fennel, but as a complete dish it was a great meal. And the salad was great. I'm really rubish at making simple side salads on my own, I'm always remembered how easy it is with these recipes but I still keep forgetting it when it's "a week without the food box" alas. (Good idea for this year's personal goals perhaps? Make more diverse, simple salads.)



Chili sin carne with quinoa, avocado and cherry tomatoes. No I'm not a great fan of tomato-based dishes in general, and this wasn't one of the exceptions. Still a basic, nourishing meal. And the quinoa made it a bit different.



Seitan-tortellini with kale pesto and fried tomatoes. Not every vegan enjoys kale and I'm one of those. No matter how it's prepared I rarely find it edible, too much of a chewy weed texture/flavour for me. However, to turn it into a pesto was actually a pretty neat thing (alongside almonds, nutritional yeast, lemon, rapeseed oil, black peppar and salt).



Pakoras with cauliflower, onion and sweet-potato on a bulgur salad with cucumber and cranberries. Quite nice, though perhaps a bit much work with the pakoras compared to what you got flavour- and texture-wise.



Korma curry with kidney beans, cauliflower, carrots and baby spinach. Not a favorite, very basic and rather boring imho. I'm not big on stews like this.



Another vegan burger with potato wedges and pickled red onion this time. Same burger as above, so bit soggy and too much fennel again, but pickled red onion is really fabulous!



Marinated tofu with fried black cabbage, carrots, rice and tamari sauce. Lovely and simple.



Pumpkin soup with chili, lime and coconut chips. Pumpkin soup is one of my favourite kind of soups, this was no exception. Wonderful and flavourful. Healthy comfort food at its best. I sprinkled a bit of chia and pumpkin seeds on top too for extra crunch.



Salad tacos with beanmash, avocado, tomatoes and purple sweet potato fries. Pretty colours but taste-wise rather bland.



Vegan hotdog in bahn mi buns, tabbouleh and pickled red onion. Simple and tasty crossover plantbased food. The hotdogs were seitan frankfurters, which are delish and very filling.

As usual, the recipes can be found on the Årstiderna website or in the app. In Swedish only, but I'd be happy to translate if you're interested in any particular dishes. (There's a limit to Google Translate's skills...)

So, what's vegan cooking for you this week?


Previous inspiration posts -

Organic vegan food inspiration 1
Organic vegan food inspiration 2
Organic vegan food inspiration 3
Organic vegan food inspiration 4
Organic vegan food inspiration 5
Organic vegan food inspiration 6