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⚠️ 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. 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. ...

⚠️ 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 ...

⚠️ 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Salt-preserved lemons in Moroccan style. Incredibly aromatic for use in stews, pasta, salads, and more. The entire lemon is edible, including the flavorful, salty “syrup” that forms! Ingredients 1200 g organic lemons (about 10 large), plus juice from 2 additional lemons 200 g salt, preferably unrefined sea salt Instructions Rinse and scrub the lemons thoroughly. Cut two slits from the top almost through to the bottom, creating four quarters that remain attached at the base. Fill the lemons generously with salt. Pack the lemons tightly into a suitable jar (approximately 1.5 liters). Pour the remaining salt and freshly squeezed lemon juice over the packed lemons. The lemons will release more juice within a couple of days, so they don’t need to be completely covered initially. Let the jar stand at room temperature for two days, turning it several times to distribute the salt and liquid. On day three, open the jar and press down the lemons with a clean spoon so they are completely covered by liquid. Make a weight (a water-filled bag works well) and close the jar. Let stand for about one month at room temperature, preferably in a dark place. After one month, move to the refrigerator. You can start using the lemons now, but they get even better with more aging. Rinse the lemon before use if desired, as the flesh is very salty. Notes Uses: Use preserved lemons as a flavoring in stews, pasta dishes, salads, cold sauces, guacamole, or when cooking quinoa/oat groats. Anywhere lemon zest would work, you can use preserved lemons. The entire lemon is edible, including the salty “syrup” that forms! ...

⚠️ 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. Soy-free tofu alternative made from red split lentils. No overnight soaking required. Use in curries, stir-fries, bean or pasta dishes, or enjoy on its own with dipping sauce. Ingredients 100 g red split lentils (3½ oz / scant ½ cup) 1 tbsp nutritional yeast (15 ml) ½ tsp salt 300 ml water (10 fl oz / 1¼ cups) Instructions Pour the red lentils into a medium, heatproof bowl and cover with plenty of boiling water (the lentils will start to expand, so pour a good 10 cm / 4 in over them!). Soak for 45 minutes. Once soaked, drain the lentils, rinse them, and add to a blender with the nutritional yeast, salt and water. Blend until no lumps remain and you have a smooth, salmon-coloured liquid. Heat a medium heavy-bottomed saucepan or casserole on medium heat, then pour in the lentil mixture and whisk for 5-7 minutes until it’s thickened to a smooth paste. The mixture should be thick enough to stick to the whisk in globs. If it isn’t thick enough, keep heating and whisking. Grab a glass food storage container or silicone mould (5 × 5 in is a perfect size, however it doesn’t have to be square, a rectangle is fine) and pour the mixture in. Smooth it out on top so it’s even, then leave to cool for 1 hour in the fridge. Once cooled, pop the lid on and store in the fridge for up to 5 days. Notes Cooking: When you’re ready to eat it, upturn the container onto a chopping board and slice into rough 2 cm (¾ in) cubes (or any other shape of choice). Make sure to coat the red lentil tofu in cornflour, spices of choice and seasonings before either baking, air-frying or pan-frying. Pan-fry in plain cornflour, then add a splash of tamari towards the end as the edges start to crisp up nicely. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Wonderful, rustic rolls with plenty of apricots and nuts. Ingredients 350 g cold water (3.5 dl) 2–3 g fresh yeast (a piece the size of a pea) 100 g spelt flour (dinkelmjöl) (1.5 dl) 1½ tsp salt 100 g dried apricots, cut into small pieces 50 g walnuts 350 g special wheat flour (vetemjöl special) (6 dl) Instructions Weigh up the water 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. Mix the ingredients by hand using a spoon. You can run the dough in a mixer, but it’s not necessary. The important thing is that everything is mixed thoroughly. Make sure no flour is left dry and unmixed. Let the dough rest at room temperature in a bowl covered with plastic for 12–14 hours. Set the oven to 230–250°C, convection, and place a tray in the middle of the oven. Take out a piece of parchment paper. Shape the dough with the help of 2 spoons into 6 large rolls and place them on the parchment paper. Dust lightly on top if you want. Remove the tray when the oven is hot, and pull the parchment paper with the rolls onto the hot tray. Bake the rolls in the middle of the oven for 15 minutes. Let cool slightly before cutting into them. Source: Maria Blohm, Långjäst och lättbakat ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Swedish-style patties made with root celery, chickpeas, and apple. Served with browned vegan butter and lingonberries. Ingredients 250 g root celery (celeriac) 200 g cooked chickpeas 1 apple 2 tbsp miso paste (30 ml) 50 ml chickpea aquafaba (½ dl) 200 ml breadcrumbs (2 dl) 2½ tbsp cornstarch (maizena) (37.5 ml) salt to taste black pepper to taste 1 yellow onion To Serve browned vegan butter raw stirred lingonberries roasted chickpeas seasoned with smoked paprika Instructions Set the oven to 200°C (400°F). Halve and core the apple and place the halves on an oven-safe dish with the skin facing up. Bake until the apple has a soft core (about 15 minutes). Wash and scrub the root celery thoroughly to remove dirt and cut away “pits” that are difficult to scrub clean. (If you want to peel off the skin that’s fine too, but you’ll lose a bit of flavor). Then grate the root celery using the coarse side of the grater. Finely chop the onion. Drain the chickpeas in a strainer and let drain, but save the aquafaba for later. Blend the chickpeas with the apple into a paste. Mix the chickpea paste with the root celery and add yellow onion, miso paste, salt, aquafaba, black pepper, cornstarch and breadcrumbs. Let the mixture stand for 20 minutes so the breadcrumbs swell. Test fry one celery patty. The mixture should be easy to form into “potatisbullar” while not being too compact. If it’s too loose, add a little cornstarch and breadcrumbs. Taste and add more miso, salt and pepper if desired. Form into patties and fry or bake until golden and crispy. Serve with browned vegan butter, raw stirred lingonberries and roasted chickpeas seasoned with smoked paprika. Notes Texture: The mixture should be easy to shape but not too compact. Adjust with cornstarch and breadcrumbs as needed. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish Lent buns with cardamom, filled with almond paste and whipped cream. They’re also excellent to eat as a plain bun with coffee. Ingredients Buns 300 g cold milk (3 dl) 1 tsp dry yeast ½ tsp salt 1 tbsp cardamom (kardemumma) 100 g granulated sugar 150 g room temperature butter 600 g special wheat flour (vetemjöl special) (10 dl) 1 egg for brushing Filling 100 g sweet almonds 100 g powdered sugar 1 tsp vanilla sugar 1 pinch salt 2 tbsp cold water 500 ml heavy cream (5 dl) Instructions Buns 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 rest for 12–14 hours at room temperature. Turn the dough out onto a lightly floured surface, and divide it into 10 parts weighing 110–120 g each. Roll them round, and place them on a tray lined with parchment paper. Place a towel on top and cover with plastic wrap or a large plastic bag. Let the buns rise for 1½ hours at room temperature. Heat the oven to 230°C, convection. Brush the buns with whisked egg. Bake them in the middle of the oven for 10–12 minutes. Let cool if you’re going to make semlor from them. Filling Place sweet almonds, powdered sugar, vanilla sugar, and salt in a food processor, and run them until the almonds have become a fine powder. Then add the water and run again until you have a loose almond paste. Cut a lid on each bun. Hollow out the buns a little and fill them with the almond paste. Whip the cream and distribute over the buns. Press the lid back on, and optionally dust with powdered sugar. 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 ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy pizza dough with whole grains, spelt, rye flour, chia seeds, and flax seeds. Ingredients 400 g cold water (4 dl) 10 g fresh yeast 20 g oil 1½ tsp salt 30 g whole flax seeds (linfrön) 1 tbsp chia seeds (chiafrön) 50 g spelt flour (dinkelmjöl) (83 ml) 50 g coarse rye flour (grovt rågmjöl) (1 dl) 500 g special wheat flour (vetemjöl special) (8 dl) Instructions Weigh up the water 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. Let the dough rest at room temperature in a bowl covered with plastic for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 6 parts weighing 170–180 g each. Roll the pieces round and place on a tray or baking sheet lined with parchment paper that you’ve lightly brushed with olive oil (this makes it easier to remove the dough pieces later). Place a towel over the entire tray and cover the towel with plastic wrap or a large plastic bag. Place the pizza dough in the refrigerator for 18–24 hours. When the pizza is to be baked, set the oven to 250–275°C. Use bottom heat, with or without convection. Place a tray in the middle of the oven. Take the pizza dough out of the refrigerator. Carefully remove one dough piece at a time from the parchment paper and turn it in plenty of flour. Stretch the dough into a round pizza. The dough can be stretched by hand, just like they do at the pizzeria. You can also roll it out, if you want. Shake off the flour and place the pizza on a piece of parchment paper. Top with your choice of toppings. Remove the tray you placed in the oven and pull the topped pizza together with the parchment paper onto the hot tray. Bake the pizza for 6–7 minutes in the middle of the oven. Source: Maria Blohm, Långjäst och lättbakat ...