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

METHOD:

Prepare the lemon mayonnaise by combining all the ingredients in a stick blender mixing bowl. Whizz with your stick blender until you reach a thick and creamy mayo consistency. If the mayo ends up too thick simply mix in some more soy milk and if it is too lose then simply mix in some more oil. Set aside

Peel and finely chop your shallots. Peel and finely slice the garlic.

Saute your edamame, shallots and garlic on medium-low heat until the beans are warm and have softened. Season with chili flakes, salt and black pepper to taste.

Divide and place the rocket between your slices of bread, spread some mayo over it and add your fried edamame on top. If you wish you can zest some lemon over the top of your open sandwich.

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

METHOD:

Mix chickpea flour, water, baking powder, vinegar and salt with a whisk until smooth.

Peel and slice the onion. Peel and slice the garlic finely. Chop the chili finely. Saute the onion, garlic, chili and rosemary in oil for a minute or two, until the onion starts to soften.

Peel the potatoes and slice them thin. Add to the frying pan and saute until it starts to soften. Sprinkle with salt and pour the contents of the pan into the flour mixture you prepared earlier. Scrape the pan clean.

Pour new oil into the pan and place it over medium-low heat. Pour your mixture into the pan and even it out using a spatula. Cover with a lid and let it cook for roughly 10 minutes or until the surface starts to dry.

Place a plate, roughly the same size as the pan, upside down over the pan. Place a hand across the plate and flip the frying pan upside down so the tortilla ends up on the plate. Let the tortilla slide back into the pan, this time the previously fried side is up. Fry until the tortilla reaches a nice looking surface on this side as well.

Squeeze some lemon over the rocket. Cut the tortilla into triangular pieces and serve with rocket and 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.

METHOD:

Preheat your oven to 250 degrees celsius.

Scrub the pumpkin clean. Half it, remove the seeds and chop it into chunks. Peel the onion and roughly chop it. Cut your garlic through the middle so the cloves are exposed on each side. Place onion, garlic, pumpkin and sweetcorn onto an oven tray drizzled with the oil. Roast in the centre of the oven until the contents are golden and the pumpkin is soft, roughly 30 minutes.

Pour your roasted vegetables into a pot. If you wish you can reserve some of the corn for topping your bowls with later. Cut the leaves off your coriander and place the stems in the pot along with the ground coriander seeds, roughly chopped chili and water. Blitz with a stick blender until smooth.

Season with salt and pepper, bring to a boil and serve topped with the coriander leaves, reserved sweetcorn kernels and if you wish some toasted seeds like sunflower and sesame. Eat with a slice of your favourite bread.

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