Gluten-Free

Smoky spiced chickpeas with kale in a creamy tofu sauce — 22 g plant protein and 12 g fibre per serving. Delicious mopped up with bread, or served with roasted veggies, grains, or salads. Doubles and freezes well. Ingredients Chickpeas 1-2 tbsp olive oil 1 medium onion, diced 3-4 garlic cloves, minced 2 tbsp harissa (pomegranate rose & preserved lemon harissa works great) 1 tsp smoked paprika 1 tsp cumin 1 tsp oregano 2 cans chickpeas (2 × 400 g), drained & rinsed ½ cup veggie stock (1.2 dl) 2 packed cups kale, chopped (about 60 g) big handful coriander, chopped big handful parsley, chopped juice from ½-1 lemon salt & pepper Cream 300 g silken tofu ⅓ cup nutritional yeast (0.8 dl) ½ cup veggie broth (1.2 dl) 2 tbsp tahini pinch of salt Instructions Heat the oil in a pot over medium heat and sauté the onion for 4-5 minutes. Add the garlic for 1 more minute, then mix through the smoked paprika, cumin, oregano, and harissa paste until coated. Add the chickpeas and stock, cover with a lid and simmer for 4-5 minutes. Add all the cream ingredients to a blender and blend until smooth. Add the chopped kale to the pot and cook for 2-3 more minutes until softened. Stir in the cream and heat through for a few more minutes. Remove from heat and mix through the fresh herbs, lemon juice, salt, and pepper to taste. Enjoy! Notes Substitution: The harissa can be swapped for gochujang (same amount). ...

A creamy, mild soup with roasted cauliflower and corn, finished with chili crisp oil for a complete dish. Ingredients 1 small cauliflower (about 800 g), including leaves 1 can (280 g) corn, drained 1 head of garlic a few sprigs fresh thyme 2 tbsp olive oil salt and pepper to taste 250 ml oat cream (havregrädde) 800 ml vegetable broth zest of 1 small lemon 1 tbsp lemon juice 1 medium potato, peeled and roughly chopped 2 bay leaves 1 tsp dried oregano 1/2 tsp paprika 1/4 tsp turmeric To serve chili crisp oil grilled cheese sandwich or bread Instructions Roast vegetables: Preheat oven to 175°C. Cut cauliflower (including leaves) into large florets. Cut off the top of the garlic head. Place cauliflower, garlic, corn and thyme on a baking sheet. Drizzle with olive oil and season with salt and pepper. Tuck thyme under the corn or cauliflower so it doesn’t burn. Place garlic cut-side down. Roast for 40-45 minutes until cauliflower is soft. ...

A simple tahini sauce that goes with falafel, kebab, grilled vegetables, and more. Ingredients 1 dl tahini (sesame paste) 1 dl water juice from 1 lemon (optional) 1 garlic clove, minced 1/2 tsp salt fresh parsley, finely chopped Instructions Combine tahini, water, lemon juice, garlic (if using) and salt in a bowl. Blend with a hand mixer or whisk for about 1 minute until smooth. Taste and adjust - more lemon for tartness, more water for thinner consistency. ...

A simple homemade black currant jam that preserves the flavor of sun-ripened berries year-round. Ingredients 2 liters black currants (svarta vinbär) 1 liter water 2 kg jam sugar (syltsocker) Instructions Prepare: Remove berries from their stems. Cook berries: Combine berries and water in a pot. Boil for 10 minutes. Add sugar: Add the jam sugar and continue cooking for 5 minutes. Finish: Remove from heat and skim off any foam. ...

Fresh, light Vietnamese spring rolls with crisp vegetables, herbs, and your choice of protein. The real stars are the three dipping sauces - make one or all three. Dipping Sauces Sauce 1: Peanut Sauce Rich, creamy, and slightly sweet with coconut. Ingredients: 50 ml crunchy peanut butter (0.5 dl) 100 ml coconut milk (1 dl) ½ onion, finely minced 1 garlic clove, minced 1 tsp fresh ginger, minced 1 red chili, minced (optional) 1 tsp red curry paste or sambal oelek 2 tsp palm sugar or brown sugar 2 tsp soy sauce salt to taste Instructions: ...

Smoky, creamy tofu-tahini spread that works beautifully as a sandwich spread or as a flavorful base underneath roasted seasonal vegetables. Ingredients 250 g firm smoked tofu 3½ tbsp good-quality runny tahini (52.5 ml) 2 garlic cloves pinch of salt and black pepper juice of 1 medium lemon 50 ml water (3½ tbsp) Instructions Add all ingredients to a small blender cup or food processor. Blend until a smooth consistency is reached. Season to taste with additional salt and pepper if needed. Store in an airtight container in the fridge for up to 4 days. Notes Smoked tofu: The smoked tofu is key to the flavor. If you can’t find smoked tofu, you could use regular firm tofu and add a drop of liquid smoke. ...

Silky smooth cashew-based cream. Versatile base for sauces, dressings, and spreads. Ingredients 100 g cashews (3½ oz / ⅔ cup), quick-soaked in boiling water for at least 15 minutes 3 tbsp nutritional yeast (45 ml) juice of 1 large lemon ½ tsp sea salt pinch of ground black pepper 2 garlic cloves 60-80 ml water (2-3 fl oz), for blending to desired consistency Add-ins for Cashew Queso 1 tsp smoked paprika pinch of ground turmeric optional pinch of chilli powder Instructions In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved. Taste and adjust the salt and acidity as needed. Store in an airtight jar or container in the fridge for up to 4 days. Notes Cashew Queso variation: Add smoked paprika, turmeric, and optional chilli powder for a cheesy, nacho-style sauce. ...

Flavorful chickpea stew with a base of sunflower seeds and grilled peppers. Served with roasted potatoes and green beans. Ingredients For the Stew 200 ml sunflower seeds or walnuts (2 dl) 1 tsp cumin 2 grilled peppers (approximately 50-60 g each) 1 tbsp tomato paste (15 ml) 1 tsp balsamic vinegar or honey ½ tsp sambal oelek 1 tbsp lemon juice (15 ml) 2 tbsp rapeseed or olive oil (30 ml) 300 ml water (3 dl) 1 vegetable bouillon cube 500 ml cooked chickpeas (5 dl) For Serving 1 kg potatoes (preferably smaller varieties) oil and salt 200 g frozen haricots verts (green beans) 1 garlic clove 1 tbsp rapeseed or olive oil (15 ml) Instructions Roasted Potatoes Preheat oven to 225°C (440°F). Toss potatoes with oil and salt on a baking sheet. Roast for approximately 30 minutes until golden and tender. Prepare the Stew Toast sunflower seeds and cumin in a dry pan until colored and fragrant. Transfer toasted seeds to a blender along with grilled peppers. Add tomato paste, balsamic vinegar (or honey), sambal oelek, lemon juice, and oil to the blender. Mix until well combined. Pour mixture into a pot and add water and crumbled bouillon cube. Bring to a gentle boil. Add chickpeas and warm through for a few minutes. Season with salt and pepper to taste. Prepare Haricots Verts Bring water to a boil and cook frozen haricots verts for 1-2 minutes. Drain and return to pot. Press garlic into the pot, add oil, and warm gently. To Serve Serve the chickpea stew with roasted potatoes and green beans. ...

Crunchy homemade seed cracker with red lentils, carrot, and mixed seeds. Beautiful and nutritious. Ingredients 100 ml dried red lentils (1 dl) 300 ml mixed seeds (3 dl) (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds) 1 carrot 100 ml potato starch (1 dl) 200 ml boiling water (2 dl) 50 ml rapeseed or olive oil (½ dl) 2 pinches dried herbs (rosemary, fennel, or dill) 2 pinches fleur de sel Instructions Soak dried red lentils in abundant water for 8 hours or overnight. Drain thoroughly. Preheat oven to 150°C (300°F). Grate the carrot and squeeze out excess moisture. Combine soaked lentils, mixed seeds, grated carrot, and potato starch in a bowl. Pour boiling water and oil over the mixture. Stir well and let rest for approximately 10 minutes to allow the mixture to swell and bind. Place a sheet of parchment paper on a baking sheet. Transfer the mixture and place another sheet of parchment paper on top. Roll the mixture between the two sheets to create a thin, even layer. Remove the top parchment sheet and sprinkle with salt and desired dried herbs. Bake in the center of the oven for 60-75 minutes until golden brown and crispy. Allow to cool completely. Break into pieces and store in an airtight container at room temperature. Notes Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. An addictive chocolate bark with a crunchy seed and nut base. Sweet, salty, and satisfying - a healthier way to enjoy chocolate. Ingredients Base 1/2 cup (1.2 dl) raw pumpkin seeds 1/2 cup (1.2 dl) raw sunflower seeds 1/2 cup (1.2 dl) black sesame seeds 1/2 cup (1.2 dl) raw cashews, chopped (or more seeds for nut-free) 1/2 cup (1.2 dl) unsweetened coconut chips 4 tbsp maple syrup 2 tbsp coconut oil 2 tbsp tahini Topping 170 g dark chocolate, chopped (optional) 1 tsp coconut oil flaky sea salt Instructions Prep: Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy air-fried chickpeas coated in chocolate - a high-protein snack that’s easy to make and surprisingly addictive. Ingredients 1 can (400 g) chickpeas, drained 100 g dark chocolate 1 scoop chocolate protein powder (optional) 1 tsp coconut oil flaky sea salt Instructions Crisp chickpeas: Drain and pat dry chickpeas thoroughly. Air fry at 180°C for 15 minutes or until crispy. (Or roast in oven at 200°C for 25-30 minutes.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Umami-rich veggie burgers with shiitake mushrooms, caramelized onions, and cashews. Gluten-free (with oat flour) and soy-free (with coconut aminos). Ingredients 2.5 dl cooked and cooled brown rice 4 tbsp neutral oil, divided 1.5 dl thinly sliced yellow onion 5 dl sliced shiitake mushrooms 1.75 dl raw cashews 1-2 dl oat flour 0.5 tsp salt 0.5 tsp black pepper 2 tsp miso paste 1 tbsp coconut aminos 0.25 tsp smoked paprika Instructions Caramelize onions: Heat 1 tbsp oil with sliced onion over medium-low heat, stirring until translucent. Reduce heat to low, add 2 tbsp water, cover and stir occasionally for 25+ minutes until onions reduce by half. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Swedish rhubarb marmalade with warming cardamom and aromatic vanilla. Perfect on toast or as a tart filling. Ingredients 500 g rhubarb 500 g jam sugar (syltsocker) 2 tsp ground cardamom, or 10-12 whole pods (crushed) 1 vanilla pod, or 1 tsp vanilla powder, or 2-4 tsp vanilla sugar Instructions Prepare: Rinse and slice the rhubarb. If using whole cardamom pods, crush them in a mortar. Combine rhubarb with jam sugar and cardamom in a saucepan. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish quince marmalade (rosenkvittenmarmelad) with a beautiful pink color and floral, honey-like flavor. Perfect on toast, served with cheese, or given as a gift. Ingredients Basic Recipe 1 kg quince (rosenkvitten) 6 dl sugar or jam sugar (syltsocker) 5 dl water With Apple (alternative) 600 g quince (rosenkvitten) 400 g apples 6 dl sugar or jam sugar (syltsocker) 5 dl water (optional) 200 g finely diced apple for texture Instructions Prepare jars: Warm clean glass jars and lids in a 100°C oven for at least 15 minutes. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crunchy, spicy Korean cucumber pickle. This vegan version skips the fish sauce but keeps all the bold flavors. Great as a side dish, on rice bowls, or with Korean BBQ. Ingredients 450 g cucumbers (Persian, Lebanese, or pickling), about 1 lb 1 tbsp coarse sea salt (for salting) 2 scallions, finely chopped 2 cloves garlic, minced 1 tsp fresh ginger, minced 2 tbsp gochugaru (Korean chili flakes) 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar or maple syrup 1 tsp sesame oil Sesame seeds for garnish (optional) Optional Additions 50 g carrots, julienned Garlic chives, chopped Instructions Salt cucumbers: Cut cucumbers in half lengthwise, then into ⅛-inch half moons. Toss with salt in a bowl and let sit 20-30 minutes. This draws out water for better texture. ...