CHICKPEA AND SWEETCORN FRITTER PANCAKES + CARIBBEAN FEAST: WHAT I ATE IN A DAY

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


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



VEGAN VALENTINE'S DAY DINNER MENU: THREE COURSES AT HOME

This is my first ever vegan three course menu I think and I am posting it in time for Valentine’s day in case you need some inspiration for your dinner menu. But really any other day your feeling a little fancy this menu will work a treat as well! Do you guys celebrate Valentine’s day? Do you enjoy it? What are your thoughts?

Personally I’ve never been very into celebrating the day in a big way but I’m also not against the day as such. I just think every day is a good day to celebrate love and every opportunity to show the people you care about that you do just that is worth taking advantage of. It’s so easy to get carried away with every day chores and schedules that it’s good to be reminded to stop and smell the roses. Literally for some of us on this day of the red rose. Personally I am not expecting any roses but I do look forward to some good food, as always!

This three course menu is basically an homage to mushrooms. So, I hope you like mushrooms! In the starter I sauté king oyster mushrooms to resemble scallops and I honestly think they look so beautiful this way. The “scallops” lay on top of a very green pea pure which is such a refreshing pop of colour in the winter grey we are living in here in Sweden. A handful of rocket for some added freshness and some toasted nuts for crunch and that makes a first course in my book.

The main is a true favourite for most of us; spaghetti. I really do think the road to many hearts, including my own, is found with spaghetti in one hand a good sauce in the other. I have chosen to make a creamy mushroom sauce for mine with a homemade cashew cream. You could of course use a store bought vegan cream alternative if you want though to keep it a little less labour intensive. Not that it takes too long to blitz up the cashew cream. If you use oat cream I like to add a pinch of corn starch or arrow root powder to it as this helps it thicken a little when cooking which otherwise it usually doesn’t. I top the whole shebang with some toasted pine nuts and some fried sage leaves because a three course menu deserves some extra pizzazz, don’t you agree?

To finish the meal there’s chocolate. Of course. For the occasion I made a rich brownie cake that I top with warm mixed berries for some zing and whipped soy cream to lighten the mood. The cake is all vegan as well as gluten free. I use three different flours in it, sorry, but this is the best way to succeed in gluten free baking. Each flour does its own little thing and together they make the magic that is this brownie cake. I love it and I hope you will too!

Now to something a little more serious regarding this day of love. One thing that does concern me with the day is that it makes so many feel lonely and if you are one of those people I want you to know that I’ll be thinking of you. And please know that it’s totally cool to also celebrate or facilitate or work on the love you have for yourself on this day or to not acknowledge the day at all if you prefer. To be honest I spent most of the Valentine’s days in my life at home with a good tv-progrm and some even better snacks not really thinking about it being any kind of day at all.

One thing I do think is cool though is how cooking a nourishing meal for yourself can be such a beautiful gift from you to you! I know not all enjoy cooking for themselves but maybe Valentine’s day can be a chance to practice doing this. Put on your favourite tunes, light some candles (at least if you’re in winter like me) and place all your lovely ingredients out on the counter. Spend some time with your food and be creative. Dish it up with some flare, make it look good to you and enjoy the work and love you’ve put into the food in front of you. Just a thought and a gentle reminder, no push our pressure. You do you – today, tomorrow, on Valentine’s day and every day. Show the people you love that you love them as often as you can and enjoy the food you cook! Love is always the answer.

Malin x


VEGAN “SCALLOPS” ON PEA PUREE WITH ROCKET AND HAZELNUTS

Serves 2.


INGREDIENTS:

For the pea puree:

0,75 cup green peas, thawed if frozen

1 shallot, chopped

1-2 garlic cloves, sliced

Zest and juice from a quarter of a medium sized lemon

2 tbsp good quality olive oil

1,5 tsp light miso paste or 1 tsp dark

0.33 cup water

Salt and black pepper, to taste

For the “scallops”:

2-3 king oyster mushrooms with a wide stem

3 tbsp vegan butter or margarine

Salt and black pepper, to taste

To serve:

2 handfuls of rocket/arugula

A handful of hazelnuts

1 tbsp lemon juice


CREAMY MUSHROOMS SPAGHETTI

Serves 2.


INGREDIENTS:

1 large onion, finely chopped

4 garlic cloves, sliced into slithers

2-3 portobello mushrooms, depending on the size

The heads and ends of 2-3 king oyster mushrooms

A handful of dried porcini mushroom

2 tsp dried sage

3 tbsp nutritional yeast

2 tbsp soy sauce or tamari

Salt and black pepper, to taste

For the cream:

0,5 cup cashews, soaked over night

0,5 cup water

0,5 cup mushroom soaking water

0,25 tsp corn starch

To serve:

2 servings of spaghetti

10 fresh sage leaves

Olive oil

2-3 tbsp pine nuts


VEGAN AND GLUTEN FREE CHOCOLATE BROWNIE CAKE

WITH WARM BERRIES AND WHIPPED SOY CREAM

Makes 1 single layer cake, serves roughly 8.


INGREDIENTS:

2 tbsp milled flaxseed + 4 tbsp water (2 flax eggs)

100 g good quality dark chocolate (at least 70%)

0,5 cup melted coconut oil + more for greasing the pan

0,33 cup unsweetened soy milk or other plant milk

1 cup light demerara sugar

0,5 cup almond meal

0,5 cup buckwheat flour

0,25 cup white rice flour

0,5 cup cocoa or cacao powder (unsweetened)

0,25 tsp vanilla powder, or 0,5 tsp vanilla extract

A pinch of salt

1-2 tbsp fine bread crumbs, use gluten free if needed

To serve:

125 g frozen mixed berries

0,5 cup soy cream, whipped

A few squares of chocolate, grated



THREE WINTER WARMING VEGAN RECIPES BY KAROLINE JÖNSSON

In the spirit of sharing lots of winter wamers before we head into a new season I decided to make all my main meals in a day from Karoline Jönsson’s book Värmande Vego which means “warming veggie”. It’s a book filled with easy to cook everyday meals that are perfect for the colder seasons. Those seasons when you want some extra grounding and to be warmed up from the inside out. It’s full of hearty vegetables and roots made into soups, stews and other delicious dishes like the tortilla de patata and fried edamame sandwich I’m sharing in this post. And! They’re all vegan. Yay!

For this day of eating I chose three dishes that looked delicious in the book which enticed me to try them. They are all savoury but with different flavours and textures. I like how they contain relatively easy to find ingredients and are rather fuss-free and straight forward to make. Having now tried all of them I did really enjoy my day of eating from the book.  My favourite being the roasted corn soup, but this might be because sweetcorn is one of my all time favourite foods. It was closely followed by the fried edamame sandwich and third came the tortilla de patata. While they were all yummy I would have liked some sort of sauce to go with the tortilla de patata to brighten the dish up. A simple lemon tahini sauce I think would taste great with it or a tomato sauce similar to the one you make for patatas bravas. Just a little thought that you might like to incorporate if you decide to try the recipe for yourself!

I really hope you enjoy these recipes and like the video as well. It was a joy to make and fun to cook up someone else’s recipes for a change. Let me know if you try any of the dishes, I’d love to hear what you think of them!

Malin x


FRIED EDAMAME OPEN FACED SANDWICH

Makes 4 sandwiches.


INGREDIENTS:

2 shallots

2 garlic cloves

4 dl shelled edamame beans or broad beans

A pinch of chili flakes

Oil for frying

Salt and black pepper

2 handfuls of rocket/arugula

4 slices of your favourite bread

Lemon zest, optional

For the lemon mayonnaise:

0,5 dl unsweetened non-fortified soy milk

1 dl rapeseed/canola oil, not cold-pressed

1 tsp dijon mustard

2 tsp lemon juice

Zest from half a lemon

Salt and black pepper, to taste


TORTILLA DE PATATA

Makes 2 servings.


INGREDIENTS:

2,5 dl chickpea flour

2,5 dl water

1 tsp baking powder

1 tsp apple cider vinegar

1 tsp salt

3 small brown onions

3 large garlic cloves

1 red chili

1 tsp dried rosemary

Oil for frying

4 potatoes

Salt

Serve with:

Lemon juice

Rocket/arugula

Sambal oelek


ROASTED CORN SOUP

Makes 4 servings.


INGREDIENTS:

600 g (500 g deseeded) pumkin such as hokkaido or butternut squash

2 brown onions (Roughly 200 g)

1 l frozen sweetcorn

1 small garlic bulb

2 tbsp oil such as rapeseed or olive

1 bunch of fresh coriander

0,5 tsp ground coriander seed

2 mild chilis or 1 spicy, or to your taste

1 liter water

Salt and black pepper

A handful toasted sunflower and sesame seeds, optional.