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⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A simplified homemade version of the classic buttery, spiced, and slightly sweet Indian curry. Rich tomato-cashew sauce with soft paneer cubes. Perfect for weeknight dinners, meal prep, or serving to guests. Ingredients For the Cardamom Rice 350 ml water (3.5 dl) 1 tsp salt 1 tsp whole cardamom pods 300 ml basmati rice (3 dl) 1 tbsp neutral rapeseed oil For the Paneer Butter Masala 1 yellow onion 1 tbsp oil 150 ml cashew nuts (1.5 dl) 400 g passata (crushed tomatoes) 1 tbsp garam masala 3 tbsp sugar 2 tbsp red wine vinegar 1 tsp salt 400 g paneer or halloumi 50 ml cream (0.5 dl) 50-75 g butter 300 ml water (3 dl) 1 tsp dried fenugreek leaves (optional) 1 tsp chili powder (optional) Instructions Make the Cardamom Rice Bring water to a boil with salt and cardamom pods. Rinse rice until water runs clear (at least 3 times, ideally up to 7). Add drained rice to boiling water. Simmer very gently, covered, on lowest heat for about 10 minutes until all liquid is absorbed. Remove from heat, drizzle with oil and gently fold through. Let rice steam, covered (no heat), for 10-15 minutes. Make the Paneer Butter Masala Peel and roughly chop onion. Sauté in oil over low heat in a large pot for about 4 minutes until soft but not browned. Add cashews, passata, garam masala, sugar, optional chili, vinegar, and salt. Stir to combine. Simmer very gently, covered, for 15-20 minutes. Meanwhile, cut paneer into small cubes. Blend the sauce completely smooth with an immersion blender (this takes a few minutes). Add cream and butter, let melt. Thin with 300 ml water - the sauce should be loose. Let sauce simmer on low heat, then add paneer cubes (or fry them separately first if preferred). Add fenugreek leaves if using. To Serve Serve the curry over cardamom rice. ...

⚠️ 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. Of course, it’s difficult, if not impossible, to replicate at home the super-hot oven used when baking naan bread the traditional way. But you can get pretty close! This recipe uses both a frying pan and the oven - first pan-frying to get the right surface, then finishing in the oven. If you want, you can skip the frying pan step, and the bread will still turn out well. ...

⚠️ 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan take on Indian Butter Chicken with spiced tomato sauce and creamy cashew cream. Perfect with naan. Ingredients Main Curry 1 large onion, diced 7 garlic cloves, minced thumb-sized piece fresh ginger, peeled and grated 3 tsp ground cumin 2 tsp ground coriander 1½ tsp ground turmeric ½ tsp salt (more to taste) 4 tsp curry powder 4 tsp garam masala 3 tsp sweet smoked paprika ½ tsp ground cinnamon 2 bay leaves 1 tbsp tomato purée (15 ml) 2 × 400 g cans chopped tomatoes (800 g / 14 oz each) 35 g nutritional yeast (1¼ oz) 960 g chickpeas (2 lb 2 oz), from cans or jars olive oil salt and black pepper For the Cashew Cream 290 g silken tofu (10¼ oz) juice of 1 large lemon ½ tsp salt 80 g cashews (3 oz / ½ cup), soaked in boiling water for 15 minutes, then drained 50-80 ml water (2-2½ fl oz / 3½-5 tbsp), to loosen To Serve fresh herbs chilli flakes high-protein naan, rice, or toasted sourdough Instructions In a large, heavy-bottomed saucepan or shallow casserole on medium heat, fry the onion in olive oil with a pinch of salt for about 8 minutes until caramelising. Add the garlic and ginger and sauté for another 2-4 minutes until the raw aroma has subsided. Add the spices (you may need more oil), bay leaves and cook until fragrant before adding the tomato purée and chopped tomatoes. Fill the can halfway with water and add this, too. Season to taste. Bubble on medium heat for 5 minutes, then turn off the heat, allow to cool and stir in the nutritional yeast. Remove the bay leaves, transfer to a bullet or food processor and blitz to a paste. Add all the cashew cream ingredients to a bullet blender and blitz until you have a smooth consistency. Season to taste. Return the blitzed tomato sauce to the pan, add half of the cashew cream and all of the chickpeas and stir through. Simmer for 10-15 minutes and season to taste. Garnish with some of the remaining cashew cream, fresh herbs, chilli flakes and seeds, if you like. Enjoy with naan, rice or toasted sourdough bread. Notes Protein boost: Add some smoked tofu (torn into small pieces) in with the chickpeas to bump up the protein content. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan carrot and lentil patties using soaked (not cooked) red lentils. Simple and well-structured. Ingredients 200 ml dried red lentils (2 dl) 1 garlic clove 1 tbsp peanut butter or tahini (15 ml) 3 medium carrots (approximately 200 g) 1 tbsp potato starch (15 ml) 1 tbsp sesame seeds (15 ml) 1 tbsp parsley, fresh or frozen (15 ml) salt and black pepper to taste oil for frying Instructions Submerge red lentils in water for 4-8 hours (or overnight). Drain completely. Combine soaked lentils, garlic clove, and peanut butter or tahini in a food processor. Blend until finely mixed. Coarsely grate the carrots and press out excess moisture using a clean kitchen towel or your hands. Mix the lentil blend with grated carrots, potato starch, sesame seeds, and parsley in a bowl. Season with salt and pepper to taste. Form the mixture into 8 patties. Heat oil in a frying pan over medium heat. Cook patties in the oil, allowing each side to set and become golden before flipping. Don’t turn prematurely to prevent them from falling apart. Fry until golden brown on both sides. Notes Falafel principle: This recipe uses the falafel technique of soaking rather than cooking the lentils, which results in firmer patties with better structure. ...

⚠️ 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Rich Indian chickpea curry with aromatic spices, tomatoes, and fresh coriander. Perfect with fried tortilla bread and raita. Ingredients 2 tins chickpeas (400 g each) including aquafaba 2 yellow onions 2 tbsp fresh grated ginger (30 ml) 4 garlic cloves 0-2 fresh green chilies 2 bay leaves 1½ tsp whole cumin seeds 1 tbsp yellow curry powder (15 ml) 1 tbsp garam masala (15 ml) 1 tbsp chili powder (15 ml) 2-4 tbsp water (30-60 ml) for spice paste 1 tbsp sugar (15 ml) 1 tbsp Japanese soy sauce (15 ml) 1 tbsp vegetable stock concentrate (15 ml) 4 fresh tomatoes or 1 tin (400 g) whole tomatoes 1½ pots fresh coriander juice of 1 lime 50 ml fried onions (½ dl) rapeseed oil for frying salt to taste Instructions Start by peeling and chopping the onion, peeling and grating the garlic and ginger, rinsing and slicing any fresh chili. Rinse and chop the fresh tomatoes if using, or pour the whole canned tomatoes into a bowl and crush them with your hands if using canned. It also helps if you measure out all the dry spices and place them on a plate before you start cooking so you don’t have to deal with a bunch of jars while stirring the pot. Heat plenty of rapeseed oil in a heavy-bottomed pot, preferably a cast iron pot. Add the whole cumin seeds and bay leaves and let them fry for a little while as the oil heats up. If using ground cumin, don’t add it now as it can burn. When the whole spices have flavored the oil, add the yellow onion with a little salt and fry until it starts to brown on medium-high heat. Lower the heat to medium and add all the dry spices, the fresh chili, and the grated ginger and garlic. Stir and dilute the spices with a little water, just enough to make a spice paste that you can fry. This prevents the spices, garlic and ginger from burning while you fry them and awaken their flavors. Let fry for 1-2 minutes. Pour in the tomatoes, sugar, soy sauce and vegetable stock and stir. Bring to a boil and then cook on low-medium heat for about 30-45 minutes until the tomatoes have dissolved and all the flavors have come together. At this stage the sauce can advantageously cook as long as you have time. The longer the better, but then remember to dilute the sauce with a little water now and then so it doesn’t cook dry. When you’re satisfied with the sauce, pour in the chickpeas and all the aquafaba from the tins. Bring to a boil and then cook for about 10 more minutes to get a thick and creamy sauce. Taste with salt and chili powder and then stir in 1½ pots of fresh coriander and the fried onions and squeeze in juice from 1 lime. Remove from heat and serve immediately. Notes Serving suggestions: Serve with fried tortilla bread and raita. You can also have rice and salad if you like! ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Naan bread is great to tear pieces from and dip in a stew, and it’s absolutely best freshly baked. Ingredients 250 g cold milk (2.5 dl) ½ tsp dry yeast 10 g honey 1 tsp salt 350 g special wheat flour (vetemjöl special) (6 dl) Instructions Weigh up the milk in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Cover the bowl with plastic and let the dough ferment at room temperature for about 8 hours. Set the oven to 230–250°C, convection. Place a tray in the oven so it also gets hot. Turn the dough out onto a lightly floured surface, and divide it into 10 pieces weighing 55–60 g each. Roll out each dough piece into a round bread. If you let the dough rest a bit between rollings, it’s easier to get the breads thin. Take out 2 pieces of parchment paper and place 5 on each. Pull the parchment paper onto the hot tray. Bake one tray at a time in the middle of the oven for 4–5 minutes. Cover the baked breads with a towel or aluminum foil so they don’t dry out. Source: Maria Blohm, Långjäst och lättbakat ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Soft and chewy wheat tortillas. Make the dough in advance, then roll and fry on taco night. Ingredients 400 g special wheat flour (vetemjöl special) (7 dl) 1 tsp salt 30 g flavorless oil (e.g., rapeseed oil) 200 g boiling water (2 dl) Instructions Boil the water. Weigh up the other ingredients in a bowl. Then pour the boiling water into the bowl. Mix the dough immediately, either in a stand mixer or with a spoon, spatula, or dough scraper. Make sure it’s well mixed and that no flour is left dry and unmixed anywhere. Wrap the dough in plastic wrap, or place it in a plastic bag. Place the dough in the refrigerator for 8–24 hours. Divide the dough into 10 pieces weighing 65 g each. Roll each dough piece round and then roll it out thin. Fry the tortilla breads on high heat in a dry pan. First fry about 30 seconds on each side and then 30 seconds more on each side. Then they “puff up” and are ready. Stack the breads on top of each other. Cover them with a clean towel or aluminum foil, so they don’t dry out. Source: Maria Blohm, Långjäst och lättbakat ...