Quick

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Perfect for curries, dips, salads, bean bowls, or even just a tasty snack. The silken tofu adds extra protein while keeping the naan soft and tender. Ingredients For the Naan 135 g spelt flour (scant 1 cup) 135 g plain flour (1 cup) 1 tsp bicarbonate of soda (5 ml) ½ tsp sea salt (2.5 ml) 100 g silken tofu 3 tbsp soy yoghurt (45 ml) 2 tbsp olive oil (30 ml) 1 tbsp water (15 ml) For the Garlic Butter 3 tbsp melted vegan butter or olive oil (45 ml) 2 garlic cloves, grated ½ tsp sea salt (2.5 ml) small bunch of fresh parsley leaves, very finely chopped Instructions In a mixing bowl, sift the flours and bicarbonate of soda, then add the salt. Gently mix to combine. In a small blender, blend the silken tofu and soy yoghurt together until smooth. Make a well in the center of the dry ingredients, then pour in the tofu mixture, along with the olive oil and water. Knead with your hand until a ball forms. If it’s too dry, add a splash more water. If it’s too wet, add a touch more flour. You want it to be dry and spring back a little when you touch it. Cover the dough with a damp tea towel and set aside to rest for 20 minutes. Once rested, dust the work surface with a little flour, then divide the dough into 4 equal pieces and roll each one into a ball. Roll out each ball with a rolling pin (or if you don’t have one, a clean bottle of wine or vinegar will do) into naan shapes, about 5-7mm thick. Heat a dry frying pan or griddle over medium-high heat. Cook each naan for 2-3 minutes on each side until puffed and golden brown spots appear. While still hot, mix together the garlic butter ingredients. Brush the cooked naan generously with the garlic butter mixture. Serve immediately while warm. Notes Protein boost: The silken tofu not only adds protein but also creates a softer, more tender texture than traditional naan. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. You can choose whether you want the dough ready as quickly as possible or if you want to prepare it in the morning and let it ferment until evening. It’s only the amount of yeast that differs. Ingredients For Quick Fermentation (1 hour) 8 g fresh yeast (1½ tsp) or 2.5 g instant yeast 400 g cold water (4 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1½ tsp) 600 g bread flour (10 dl) For Slow Fermentation (11 hours) 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast 400 g cold water (4 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1½ tsp) 600 g bread flour (10 dl) Instructions Quick Method (1 hour total) Mix all ingredients (with 8g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 45-60 minutes. Slow Method (11 hours total) Mix all ingredients (with 4g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 8-10 hours at room temperature or in the refrigerator. Shaping (Both Methods) Scrape the dough onto a floured work surface and divide it into 4 equal pieces (about 250g per pizza). Shape the dough pieces into smooth balls and place them on a tray or platter. Drizzle a few drops of oil on each dough ball and cover with plastic wrap (the oil prevents the plastic from sticking). Let proof at room temperature for about 15 minutes, or in the refrigerator for up to 10 hours. Baking When ready to bake, preheat your oven to its highest setting (usually 250-275°C / 480-525°F) with a baking steel or stone if you have one, for at least 30 minutes. Stretch each dough ball into a pizza base, add your toppings, and bake until the crust is golden and the cheese is bubbling. Notes Flexible timing: The beauty of this recipe is flexibility. Use more yeast for quick pizza tonight, or less yeast to prepare in the morning for evening pizza. ...

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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. These breads are incredibly easy to make and so much better than the ready-made ones you buy. Wheat flour tortillas are preferred because they’re significantly easier to bake than corn tortillas. (If you still want to try baking with corn flour, you must get maseca flour, a corn flour specifically for tortillas.) The trick is to try to cook one tortilla while rolling the next - once you find the rhythm, it goes very quickly. ...

Hearty lentil bolognese made with beluga lentils, tomatoes, and crème fraiche. Quick weeknight pasta dish. Ingredients 320 g spaghetti 1 yellow onion, finely chopped 2 garlic cloves, grated 1 tbsp olive oil (15 ml) 2 tbsp tomato purée (30 ml) 200 ml dried beluga lentils (2 dl) 400 g crushed tomatoes (1 can) 200 ml crème fraiche (2 dl) 200 ml water (2 dl) 1 tsp dried oregano 1 tsp dried basil 1 tsp granulated sugar ½ tsp coarsely ground black pepper 1 tsp salt Instructions Fry onion and garlic in oil in a frying pan with lid or saucepan. Add the tomato purée and fry for another minute. Stir in lentils, crushed tomatoes, crème fraiche and water. Season with oregano, basil, sugar, salt and pepper. Let simmer under lid for about 25 minutes. Cook the pasta according to the package instructions. Serve the bolognese with the pasta. Source: https://www.coop.se/recept/belugabolognese/ ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan carrot and lentil soup that can also be used as a base for lasagna. Quick and budget-friendly. Ingredients 7 carrots 1 onion 2 garlic cloves 1 red chili (or sambal oelek to taste) oil for cooking 1 liter water (1 L) 1 vegetable bouillon cube 200 ml dried red lentils (2 dl) salt and pepper to taste Optional Toppings crumbled feta cheese (or vegan alternative) fresh herbs toasted nuts or seeds Instructions Peel carrots if needed and cut into rough chunks. Peel and coarsely chop onion and garlic. Cut chili into pieces (remove seeds for less heat). Heat oil in a pot and sauté carrot, onion, and chili over medium heat until starting to soften. Add water and crumble in the bouillon cube. Add red lentils and stir to combine. Simmer for approximately 15 minutes until carrots are soft and lentils are cooked. Blend soup until smooth using an immersion blender. Adjust consistency with additional water if needed. Season with salt and pepper to taste. Serve topped with feta (or vegan alternative), fresh herbs, or toasted nuts/seeds. Notes Versatile base: This soup can also be used as a sauce base for vegetarian lasagna. ...

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. ...

Mushroom season is as short as it is delightful. Make the most of forest gold with this delicious, creamy chanterelle pasta. Ingredients 400 g pasta (we like mezze maniche) butter 500 g chanterelle mushrooms a pinch of chili flakes (optional) 2 shallots, finely chopped 1 garlic clove, finely chopped 100 ml dry white wine (1 dl) 50 ml mushroom or vegetable stock (½ dl) 200 ml cream (2 dl) ½ tsp dried thyme 1 tsp mushroom soy sauce 1 tbsp oloroso sherry (optional) salt and pepper parmesan cheese Instructions Cook the pasta al dente in salted water according to package instructions. Save the pasta water! Meanwhile, parboil the mushrooms until the liquid has completely evaporated. Add butter and fry the mushrooms until golden over medium heat. Season with salt. Lower the heat and add shallots, garlic, and optionally chili flakes. Sauté for about 4 minutes until softened but not browned. Add the stock and wine and let reduce almost completely. Add cream and thyme and simmer for about 5 minutes. Add the soy sauce and taste for salt and freshly ground black pepper. Optionally add sherry. It’s optional, but the sherry brings out the umami and makes the mushrooms taste even more mushroomy. Add the cooked pasta and ½ dl pasta water and simmer together for a minute. Add more pasta water if needed. Taste again and add more salt if necessary. Serve immediately with parmesan. Notes Made on August 3rd, 2025, at the cottage, was well received. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Homemade tofu made from chickpea flour. Versatile protein base for frying, baking, or air-frying. Ingredients 100 g chickpea (gram) flour (3½ oz / generous 1 cup) ½ tsp salt 1 tbsp nutritional yeast (15 ml) 200 ml water (7 fl oz / ¾ cup) additional 200 ml water (7 fl oz) for boiling Instructions To a mixing bowl, add the chickpea flour, salt, nutritional yeast and 200 ml water. Whisk to combine. In a heavy-bottomed saucepan, bring 200 ml water to the boil. Turn down the heat and pour in the chickpea flour mixture. Now, this is the part where you whisk very quickly for 5 minutes, otherwise the chickpea mix will start to stick to the bottom of the pan and be a bit of a pain to clean off. You’re looking for a thick, glossy texture which is still pourable, but only just pourable! Once this has been achieved, take it off the heat. Immediately pour the mixture into a glass food container and smooth out the top with the back of a spoon, so it’s nice and even. Leave to set in the fridge for at least 1 hour, then you should be able to use it right away. After one hour, test to see if it lifts cleanly away from the side of the container with a knife, if not, leave to set for longer. Carefully upturn it onto a chopping board and give it a little wiggle to release. Cut it into 2 cm (¾ in) cubes, or your shape of choice, then either use right away or store in the fridge for up to 4 days. Notes Cooking: When you’re ready to cook it, experiment with baking, pan-frying or air-frying! Just make sure to give it a coating of cornflour, so the edges get nice and crispy. Pan-fry in olive oil, then add a little tamari towards the end of cooking for some salty, umami goodness. ...

A hearty and flavorful chili with beans and mince. Ingredients 2 tbsp olive oil (30 ml) 1 medium onion (about 150 g), chopped about 500 g mince 2 celery stalks (about 100 g), sliced 2 carrots (about 150 g), sliced 2 garlic cloves, pressed 2 tbsp chili powder (NOTE: gochugaru is too strong) 1 tsp ground cumin 1 tsp dried oregano ¼ tsp cayenne pepper 1 tsp smoked paprika 1 large can crushed tomatoes (800 g) 250 ml vegetable stock (½ bouillon cube + 250 ml water) 1 small can tomato paste (140 g) 1 can kidney beans (400 g), drained and rinsed 1 can black beans (400 g), drained and rinsed 2 tbsp light soy sauce Instructions Heat the olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add the mince and brown for a few minutes. Add celery, carrots, and garlic. Sauté for another 3–4 minutes. Add chili powder, cumin, oregano, cayenne pepper, and smoked paprika. Stir and let the spices toast for about 1 minute until aromatic. Pour in crushed tomatoes, vegetable stock, and tomato paste. Stir well. Add kidney beans and black beans. Simmer on low heat for about 25–30 minutes. Stir occasionally. Season with soy sauce and adjust seasoning as needed. Serve with your choice of accompaniments, such as rice, tortilla chips, sour cream, or avocado. Source: Unknown ...

Classic coleslaw with white cabbage, carrots, and red onion in a tangy dressing. Ingredients Vegetables white cabbage, finely shredded or sliced 1 carrot, peeled and finely grated red onion, thinly sliced Dressing mayonnaise (adjust amount for desired creaminess) Dijon mustard, to taste salt and black pepper to taste Instructions Start by shredding or finely slicing the white cabbage. Peel and finely grate the carrot. Thinly slice the red onion. Combine everything in a large bowl. In another bowl, mix together the dressing ingredients and blend well. For a richer coleslaw, just use mayonnaise! Stir the dressing and vegetables together and mix well. Taste and adjust the amount of mustard, salt and pepper until it tastes good to you. Let stand in a cool place for about an hour before serving. Stir again just before serving. Notes Richer version: For a creamier, richer coleslaw, use only mayonnaise without other dressing ingredients. ...

Rich Swedish-style cream sauce with blackcurrant jelly, soy sauce, and juniper berries. Perfect with meatballs and potatoes. Ingredients 300 ml oat cream (3 dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp blackcurrant jelly (15 ml) 1 tbsp dark Chinese soy sauce (15 ml) 1 tsp dried thyme 5 dried juniper berries salt and black pepper to taste Instructions Combine all ingredients in a saucepan. Heat while stirring until the jelly has dissolved and the sauce is hot. Let simmer for a few minutes to allow flavors to develop. Season with salt and pepper to taste. Strain out juniper berries before serving if desired. Source: https://javligtgott.se/recept/kottbullar-med-graddsas-och-hasselbackspotatis/ ...

Simple and affordable creamy cabbage dish with vegetarian mince or lentils. Comforting weeknight meal. Ingredients 200 g white cabbage (or napa cabbage) 1 yellow onion oil for cooking 2 tsp syrup 300 g vegetarian mince (or use 300 ml cooked lentils as alternative / 3 dl) 1 tbsp Japanese soy sauce (15 ml) 200 ml cream (2 dl) (oat cream works well) salt and black pepper to taste Instructions Slice the cabbage thinly and cut the onion into thin slices. Heat oil in a pan over medium heat and sauté cabbage and onion for a couple of minutes until softened. Drizzle syrup over the mixture and cook 1-2 minutes longer. Add the vegetarian mince (or cooked lentils as alternative) and soy sauce, cooking together for several minutes. Pour cream over everything and let simmer together for approximately 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Notes Protein options: Use vegetarian mince for a meatier texture, or cooked lentils (yellow or beluga varieties work well) for a more budget-friendly option. ...

Spicy, sweet, sticky Korean-style tofu mince. Meaty texture with bold flavors, perfect over rice. Ingredients 1 block (300-400 g) firm tofu, crumbled 2 spring onions, chopped (plus extra for topping) 2 garlic cloves, minced 2 cm piece fresh ginger, grated 1 tbsp gochugaru (Korean chili flakes) (15 ml) 1 tbsp gochujang (Korean chili paste) (15 ml) 2 tbsp tamari or soy sauce (30 ml) 1 tbsp brown sugar (15 ml) ½ tbsp rice vinegar (7.5 ml) ½ tbsp sesame oil (7.5 ml) 2-3 tbsp water (30-45 ml) oil for baking sesame seeds for topping rice to serve Instructions Preheat your oven to 200°C (400°F). Add crumbled tofu to a baking tray and drizzle with oil. Bake for about 20 minutes until crisp, checking and stirring periodically until you reach your desired crispness. You could also do this in an air fryer. Meanwhile, mix the gochujang, gochugaru, tamari, brown sugar, rice vinegar, sesame oil, and water together in a small dish to make the sauce mix. When the tofu is done, sauté the spring onion, garlic, and ginger in a pan until fragrant. Add the crispy tofu followed by the sauce mix. Stir in and cook down until thick and sticky. Serve immediately over rice, topped with extra spring onion and sesame seeds. Notes Meaty texture: For an even meatier texture, freeze the tofu block, then thaw completely before crumbling. This creates a more porous texture that absorbs flavors better. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Creamy coconut chickpea bowl with silken tofu sauce, spinach, and spiced cherry tomatoes. Ingredients Main Bowl 1 small/medium white onion, finely chopped 4 garlic cloves, minced 3 cm (1¼ in) piece fresh ginger, peeled and grated 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric ½ tsp cayenne chilli pepper (less if you don’t like spice) 2 × 400 g tins cooked chickpeas (800 g total / 14 oz each) 200 ml coconut milk (7 fl oz / ¾ cup), from a can 2 large handfuls chopped spinach (about 120 g / 4 oz) 200 g cherry tomatoes (7 oz), cut in half 1 tsp smoked paprika salt and black pepper olive oil For the Sauce 290 g silken tofu (10¼ oz) juice of 1 lemon 3 tbsp nutritional yeast (45 ml) 50 g cashew nuts (1¾ oz / ⅓ cup), soaked in boiling water for 10 minutes then drained 1½ tbsp sweet white miso paste To Serve fresh basil leaves chilli flakes nigella seeds (optional) Instructions Begin by soaking your cashew nuts in a small bowl. If you have a nut allergy, swap these for sunflower seeds. In a medium pan on medium heat, fry off the onion in plenty of olive oil for 8 minutes with a pinch of salt until lightly caramelised, then add ¾ of the garlic and all of the ginger, frying for a further 3 minutes. Add the spices and toast for 1 minute more, until fragrant. Add the chickpeas, coconut milk, spinach, and a splash of water to loosen the dish, then turn the heat down whilst you blend the sauce ingredients together. In a small blender cup, blend all white creamy sauce ingredients and season to taste, adding salt if you need to. Pour into the pan, mix well. Turn the heat up to a bubble, then down to a simmer and cook, stirring occasionally for 5 minutes, whilst you prepare the tomatoes. In a medium frying pan on medium/high heat, fry the tomatoes in olive oil and a pinch of salt for 5-6 minutes, until they start to visibly break down. Add the smoked paprika and remaining garlic, fry for a further 3-4 minutes. Season to taste. Divide into bowls, place the fried tomatoes on top and garnish with the chilli flakes, fresh basil and nigella seeds. Enjoy with a cooked grain of choice or a slice of toasted sourdough bread. Notes Nutrition: Protein per serving: 41g, Fiber: 22g, Plant diversity score: 12 ...

Flavorful Indian lentil soup with mango chutney, garam masala, and ginger. Quick and delicious weeknight meal. Ingredients 300 ml red lentils, dried (3 dl) 1 yellow onion 2 garlic cloves 4 tsp curry 2 tbsp garam masala (30 ml) 100 g baby spinach 1.5 liters vegetable stock (1½ L) 300 g crushed tomatoes (1 can) 100 ml coconut milk (1 dl) 50 ml lemon juice, freshly squeezed (½ dl) oil, grated ginger, mango chutney, salt and pepper to taste Instructions Peel and chop onion and garlic and fry together in a little oil. Add curry, garam masala and baby spinach, let fry for 1 minute. Add the lentils and stock. Stir in crushed tomatoes, coconut milk, lemon juice and grated ginger. Season with mango chutney, salt and pepper. Cook under lid for about 15-20 minutes. Source: https://www.gogreen.se/recept/indisk-linssoppa-med-roda-linser-och-kokosmjolk/ ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Simple light fruit bread that was often found on the Westman/Sundin Christmas table. Ingredients 250 g dried apricots 25 g fresh yeast 4 tbsp honey (60 ml) 3 tbsp oil (45 ml) 150 g special wheat flour (vetemjöl special) (2.5 dl) 50 g rye flour (rågmjöl) (1 dl) 40 g graham flour (grahammjöl) (67 ml) 300 g wheat flour (5 dl) 1.5 tsp cinnamon 1 tbsp vanilla 100 g blanched almonds 100 g walnuts 400 g water (4 dl) Instructions Bake at 200°C (392°F) for 45 minutes. Notes About the flour: The original recipe called for a four grain flour mix (fyrkorns­mjölmix) containing wheat 61%, barley 13%, rye 13%, oat 9%, plus scalded rye, rye sourdough powder 1%, malt flour, and flour treatment agent (ascorbic acid). The ingredient list above uses a simplified substitute with the flours we keep on hand. ...

Truly juicy homemade burger buns. Tommy Myllymäki’s recipe lives up to expectations. Ingredients For 6 buns 25 g yeast 250 ml milk (250 g / 2.5 dl) 330 g special wheat flour (vetemjöl special) (5.5 dl) 0.5 tsp salt 25 g butter milk for brushing sesame seeds for topping Instructions Crumble the yeast into a bowl. Melt the butter in a saucepan. Pour in the milk and stir. Heat to 37°C (98°F). Add the liquid to the bowl and stir until the yeast dissolves. Add salt and almost all the flour, saving a little for kneading. Work the dough for 10 minutes in a mixer or 15 minutes by hand. Let rise for 40 minutes under a kitchen towel. Knead the dough lightly with the remaining flour. Roll into balls, one per bun. Place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for 30 minutes. Preheat the oven to 225°C (437°F) and brush the buns with whisked egg (alternatively use plant milk, add sugar for a sturdier/glossier surface). Bake in the oven for about 10 minutes until the buns get a nice color. (optional) Some double-brush if using plant milk, preferably with a sugar solution for durability. Source: https://www.koket.se/myllymakis-hembakade-hamburgerbrod ...

Quick and easy fake carbonara with smoked tofu, green peas, and cream. Perfect weeknight lifesaver that the whole family loves. Ingredients 1 yellow onion 1 package smoked tofu (230 g / 8 oz) 1 tsp smoked paprika oil for frying 200 ml cream (2 dl) (oat cream works well) 300 ml frozen green peas (3 dl) 1 vegetable stock cube 100 ml cheese, preferably flavorful (1 dl), grated 4 portions pasta salt and black pepper Instructions Cook the pasta according to package instructions. Finely chop the onion. Fry paprika and onion in oil until soft. Dice the smoked tofu. Add and let fry for a while. Pour in cream. Crumble in stock cube. Let simmer for a few minutes. Stir in peas. Let simmer for a few minutes. Stir in grated cheese. Add some black pepper and serve with pasta. Notes Variation: Works well with corn instead of peas. ...

Ingredients 400 ml frozen lingonberries (lingon) (4 dl) 50 ml sugar (50 g / 0.5 dl) Instructions Fill a jar with frozen lingonberries (lingon) and sugar. Let the lingonberries (lingon) thaw at room temperature. Stir occasionally until the sugar has dissolved and the lingonberries (lingon) have become juicy. Store in the refrigerator. Source: Unknown