Lovely people around the world! I hope you are well and coping during these trying times. It’s such a strange time at the moment and I try to wrap my head around all the news and developments flying around each day. I’m sure you are trying to make sense of it all as well. At the same time I find it hard to speak about in a way that is respectful to all. There are so many issues and tragedies going on i the world on a daily basis that we don’t acknowledge and I am reminded of them as I navigate what is happening with the spread of covid-19. It is difficult to acknowledge one type of suffering without feeling like you’ve simply ignored many others in the past. As this has hit closer to home than ever before and completely taken over the media and many lives around the world it simply is not something we can ignore talking about also in this space.

I hope you are all staying well and distancing yourself from others physically as much as possible. It seems this is the best way to break the chain of spreading this virus further and is what Rob and I have been doing for about a week now. We have been to the store once and taken walks in the park but other than that not interacted physically with others and made sure we keep a safe distance when out in the park. Here in Sweden precautions are slow to come into action and many are still moving around as previously while I know in many other countries around the world many are now asked to stay inside their homes as much as possible.

This is why I thought I’d make this video focusing on cooking from my pantry and freezer. My thinking is that it would be a way to spark some creativity in your kitchen as well and I hope you feel that it does. Cooking can be such a grounding and joyful experience which I think we need more of at the moment. Below you’ll find recipes for the breakfast and lunch dishes I made in the video if you’d like to try them at home and here you can find the recipe for the lentil bolognese.

Like I said in the video though this is the time to be creative and try new things while using the things you have at home. We are trying to go to the store as little as possible now which I am sure many around the world are choosing or made to do as well. So don’t be afraid of experimenting and swapping ingredients for what you have on hand. The kitchen is for playing and comfort as well as for nourishing yourself.

I really hope you are all well and feel supported by your communities and governments in these unusual times. Wishing you all good health, calm and love!

Malin x

CHICKPEA AND SWEETCORN FRITTER PANCAKES

Makes 8 fritter pancakes, serves 2-3 persons.

INGREDIENTS:

1 cup chickpea flour
0,75 cup water
2 tbsp nutritional yeast
1 tsp baking soda
0,5 tsp smoked paprika
1,5 cup thawed frozen sweetcorn
1 small red onion, sliced into half-moons

Top with:

Chutney or hot sauce or lemon tahini sauce, I used tomato and chilli chutney

Thawed frozen green beans tossed with lemon pepper seasoning

METHOD:

Use a whisk to combine all the dry ingredients in a mixing bowl. Pour in the water as you whisk until the mixture is smooth. Add your red onion and sweetcorn and fold in using a spatula.

Heat a frying pan over medium heat. Use a non-stick pan or add some oil to the pan. Once hot use a soup ladle to ladle the mixture into the pan. Flatten it out into a disc using the backside of the ladle. Fry for 2-4 minutes or until slightly golden underneath and firm enough to flip. I use a wide spatula for the flipping. Fry for another 2 minutes or so on the other side. Repeat until the batter is finished.

Serve with a dip, chutney or sauce of your choice as well as a handful of thawed frozen green beans tossed in lemon pepper seasoning.

CARIBBEAN INSPIRED PLATE WITH RICE AND BEANS, JERK-ISH CHICKPEAS AND GARLIC SAUTEED GREENS

Makes 4 servings.

INGREDIENTS:

Rice and beans:
0,5 brown onion, chopped
2 garlic cloves, finely chopped or minced
1-2 tsp grated ginger (or substitute with ginger powder)
1 cup white basmati rice
1 carton kidney beans, rinsed and drained
0,5 cup coconut milk
1,5 cup water
1 tbsp vegetable stock powder or 1 stock cube
1 tsp dried thyme
0,25 tsp all spice
3 bay leaves
Black pepper, to taste

Jerk-ish chickpeas:
1,5 brown onion, chopped
4 garlic cloves, finely chopped
An inch long piece of ginger, grated (or substitute with ginger powder)
1,5 tbsp jerk seasoning
1 tsp dried thyme
Chili flakes or finely chopped fresh chili, to taste
2 chickpea cartons or cans, drained and rinsed
1 carton or can chopped tomatoes
1 cup water
1 tbsp vegetable stock powder or 1 stock cube
Salt and black pepper to taste

Sauteed greens:

3 garlic cloves, minced

4 handfuls frozen green beans

1,5 cup frozen spinach

METHOD:

Start by preparing the rice and beans. Saute the onion in a little oil or water until slightly golden. Add in the garlic and ginger and saute another minute until fragrant. Sprinkle in the spices and saute yet another minute. Add in the rice and beans and give it all a good mix. Finally sprinkle in the bay leaves as well as vegetable stock powder and pour in the coconut milk and water. Season with black pepper and give it all a good mix. Cover with a lid and bring to a boil. Leave to simmer until all the liquid has been soaked up by the rice, this takes about 10-15 minutes if using white rice.

In the meantime prepare the jerk-ish chickpeas. Saute the onion until slightly golden. Add in the garlic and ginger and saute another minute, until fragrant. Sprinkle in the spices and saute yet another minute. Pour in the chopped tomatoes as well as water and sprinkle in the stock powder. Season with salt and pepper. Mix well and let simmer on medium heat for a few minutes. Finally pop in the chickpeas and give the stew a good mix. Let simmer uncovered for about 10-15 minutes.

Prepare the greens by sauteeing the garlic in a little oil or water over medium-low heat. This only takes a minute until it’s fragrant. Toss in the green beans and mix well. Add in the frozen spinach and a tiny splash of water and cover with a lid. Let steam for a couple of minutes and then prod the frozen spinach to break it apart. Let steam another minute or two or until the greens are completely defrosted and warm.  Season with salt and pepper and mix well before taking off the heat.

Serve altogether in a bowl and enjoy.

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