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
A warming and flavorful soup with roasted bell peppers, lentils, and coconut milk. Ingredients 3 roasted bell peppers 1½ large carrots 100 ml red lentils (1 dl) 1–2 tsp Korean chili flakes (gochugaru) 1 bouillon cube ½ can coconut milk (about 200 ml/2 dl) 1 can crushed tomatoes (400 g) a pinch of sugar 2 garlic cloves 400 ml water (4 dl) salt and pepper Optional additions 1 onion For serving pumpkin seeds grated parmesan bread Instructions If using onion, chop and sauté until soft in a little oil in a large pot. Chop the garlic and sauté for another minute. Add Korean chili flakes and stir. Pour in crushed tomatoes, water, coconut milk, and bouillon cube. Stir. Cut the carrots into pieces and add to the pot along with the roasted bell peppers and red lentils. Simmer on medium heat for about 25–30 minutes until the carrots and lentils are soft. Blend the soup smooth with an immersion blender. Season with sugar, salt, and pepper to taste. Serve with pumpkin seeds, grated parmesan, and bread.
Simple but delicious bread that’s perfect for toasting. About 75g of flour can be swapped with whole grain. Ingredients Single batch 12 g fresh yeast 300 g water (3 dl) 420 g special wheat flour (vetemjöl special) (7 dl) 15 g honey (1 tbsp) 10 g salt (1½ tsp) Double batch 25 g fresh yeast 600 g water (6 dl) 840 g special wheat flour (vetemjöl special) (14 dl) 30 g honey (2 tbsp) 20 g salt (1 tbsp) Instructions Crumble the yeast into a bowl and then add the rest of the ingredients. Mix the dough with a wooden spoon or spatula and blend thoroughly. Cover the bowl with a lid or plastic wrap and let rise for 1½ hours. After half the time, you can stir a few turns in the bowl – this makes the dough even smoother. Grease a bread pan that holds 1.5 liters. Turn the sticky dough out onto a floured work surface and roll it into a loaf. Place it in the bread pan. Cover the bread with a kitchen towel and let rise until the dough feels light and puffy, about 45–60 minutes. Preheat the oven to 225°C (437°F) when 20 minutes remain of the rising time. Spray or brush a little water on the bread and sprinkle with sesame seeds. Bake the bread in the middle of the oven until it gets a nice color, 30–35 minutes. Remove the bread and turn it out of the pan. Let cool on a rack. Variations Graham + Durum This makes a more compact bread, but very tasty. The graham/durum distribution is somewhat of an estimate. ...
Crunchy, tangy, creamy chickpea mixture perfect for sandwiches. Nutrient-dense and protein-packed. Ingredients For the Chickpea Smash Mixture 480 g chickpeas (1 lb 1 oz), from a can or jar, drained and rinsed 4 spring onions, finely chopped 3 tbsp runny tahini (45 ml) 2 tsp Dijon mustard 2 tbsp chopped sun-dried tomatoes, plus 1 tbsp oil from the jar (30 ml + 15 ml) 1 tbsp chopped red chilli (optional) 3 tbsp chopped fresh parsley (45 ml) juice of 1 lemon (about 3 tbsp / 45 ml) ½ tsp salt, plus more to taste lots of freshly ground black pepper For the Sandwich (per serving) 200 g extra-firm smoked tofu (7 oz) 2-3 medium/large tomatoes 1 large ripe avocado 6-8 lettuce leaves 6 slices wholewheat sourdough bread 6 tbsp cashew cream (90 ml) (see notes) Instructions In a large mixing bowl, combine all the chickpea smash ingredients and mash with a potato masher or fork until well mixed. Season to taste. Leave in the fridge whilst you prep the rest. Thinly slice the tofu, tomatoes and avocado. Separate, wash and dry the lettuce leaves. Toast the sourdough, then drizzle with a little olive oil and season with a small pinch of sea salt. Layer 3 slices of sourdough with the chickpea smash, then the remaining slices with the cashew cream first, then the lettuce leaves, tomato slices, tofu and avocado slices. Carefully sandwich the two layers together, wrap up, slice down the middle with a serrated knife, and enjoy. Notes Tofu preparation: For extra flavor, use extra-firm deli style tofu (brand: Taifun recommended). Alternatively, slice firm smoked tofu and marinate in 1 tbsp tamari or soy sauce, 1 tsp smoked paprika, and 1 tbsp olive oil. Grill or fry until a little charred. ...
Rich Swedish stroganoff with vegan chorizo, mushrooms, and oat cream. Quick comfort food with pasta. Ingredients 1 yellow onion 2 carrots 250 g forest mushrooms 2 packages Anamma and Jävligt Gott Vegochorizo 4 garlic cloves 1 tbsp dried thyme (15 ml) 1½ tsp yellow curry 2 tbsp tomato purée (30 ml) 400 g crushed tomatoes (1 tin) 250 ml oat cream (2½ dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp Japanese soy sauce (15 ml) salt and pepper to taste margarine for frying parsley for serving 500 g tagliatelle Instructions Peel the yellow onion and garlic, rinse the carrot and clean dirt from the mushrooms. Chop the onion, slice the garlic and carrot and quarter the mushrooms. Cut the vegan chorizo into about 1 cm thick slices. Heat a frying pan with high sides and fry the vegetables and sausage in vegan butter/margarine together with thyme, curry, tomato purée, salt and pepper until the vegetables have softened somewhat and the sausage has a nice sear. Pour in crushed tomatoes, oat cream, vegetable stock and soy sauce. Stir and let simmer for about 10 minutes while you cook your pasta. Taste with salt and pepper and finish by topping with fresh chopped parsley. Serve with freshly cooked pasta, preferably tagliatelle! Source: https://javligtgott.se/recept/lyxig-korvstroganoff/ ...