Just like last time and everytime before that, the recipes (in Swedish, but easily translated) on Årstiderna's website, scroll to find Veganska matkassen's recipes (as they're organized per year/week, it might be tricky to find, if you want any help, let me know!).
The previous posts are linked at the bottom of this post.
Creamy pumpkin gnocchi with mangold and pumpkin seeds. Lovely.
Potato salad with parsley, cucumber, aubergine and rye bread croutons. It was nice, but let's just call it a bit too much work for the satisfaction level it brought.
Italian burger with red basil, aubergine, sage and oven roasted potatoes. Most plantbased a pretty great, so was this. But you should definitely add some good dairyfree dressing or sauce.
Millet salad with tarragon, mangold, pear, selleri and squash. Good flavours but a bit whishy-washy.
Pizza with cherry tomatoes, red onion, sage, red kale and nutritional yeast. Fennel salad. Very good, as usual.
Chili sin carne with onion, carrots, selleri, borlotti beans and lime. Not a great fan of chili, so I found this pretty basic. Very filling with all the beans and root veggies.
Coconut-miso rice with tofu and fried ginger marinated zucchini-paprika. Lovely!
Special rye bread with hummus and tomato-red onion salad (svedjerågbröd, can't find a decent English translation, bu it's some old, healthy, sustainable grain). It's not exactly a proper, filling dish, but eat a couple of sandwiches and load them with hummus and you're all set.
Potato-leek croquets with quinoa-watermelon salad. Good one.
Quesadillas with black beans, carrots, tomatoes, baby spinach and nutritional yeast. Served with that delicious water melon left-overs. Delicious dish. I love making vegan quesadillas!
Butternut squash with blue peas, black cabbage, spinach and Greek basil. I'm just not a fan of bean stews, and I found this one pretty blah as well as much ado about nothing much.
This was supposed to be tahini-fried aubergine on rye bread with bulgur, cucumber and padròn paprika. But of I remember correctly the aubergine was missing in the box, and I prefer zucchini anyway and I really enjoy hummus instead of bulgur. Not a fan of padròn paprika though, I find green paprika bitter and unappealing, so is this one. So hummus and tahini-fried zucchini on rye bread with padròn paprika is this.
Pizza with tomato sauce topped with zucchini marinated in parsley and kale oil. Salad with carrots and the rest of the zucchini. It was suppose to be parsnip instead of carrots, but this was lovely too. Interesting thing to bake a simple tomato sauce pizza and add a cold topping.
This was a super-lovely dish! Warm potato salad with tomatoes, green beans, oregano, rye bread croutons and mustard vinaigrette. I preferred to over roast the potatoes instead of making a classic potato salad. It was a great move.
Daal with different peas, sweet potato, ginger, onion and topped with cucumber. Pretty good, but not wow.
Noodles with kimchi-marinated winter radish and carrots with sesame oil and gomashio salt. Lovely dish. Fried tofu would have added some extra oomph.
Until next time, bon appetite!
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
Organic vegan food inspiration 7
Organic vegan food inspiration 8
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
Organic vegan food inspiration 7
Organic vegan food inspiration 8
1 comment:
Very attractive plating, Pia! Not a vegan but I do find these recipes and suggested pairings worth noting, especially the pizza served with fennel salad. I always sprinkle fennel seeds on pizza.
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