Vegan

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: ...

⚠️ 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. ...

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. 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. ...

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. ...

⚠️ 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! ...

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. ...

⚠️ 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. ...

Four delicious bar recipes perfect for hiking, workouts, or snacks. Choose between sweet energy bars (no-bake chocolate, baked fruit and nut, or quick outing bars) or savory vegetable bars. Recipe 1: No-Bake Chocolate Energy Bars Makes: Approximately 10 bars Time: 15 minutes + chilling Cost: About 2 kr per piece Ingredients 6 fresh pitted dates 400 ml oats (4 dl) 100 ml peanut butter (1 dl) 50 ml cold coffee (½ dl) 50 ml cocoa powder (½ dl) 1 pinch salt 1 pinch vanilla powder water as needed Instructions Core and chop the dates finely. Combine half the oats, peanut butter, cold coffee, cocoa powder, and chopped dates in a mixer. Process until completely smooth. Add salt and vanilla powder. Mix briefly. Add water if needed to achieve proper texture. Stir in the remaining oats without mixing them completely smooth. Roll mixture into a long rope and cut into 2-3 cm pieces. Refrigerate or freeze until ready to serve. Storage: Freeze individual pieces for extended storage. ...

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 ...

Creamy homemade hummus topped with spiced vegan mince, pine nuts, and Lebanese seasonings. The best way to eat hummus! Ingredients Hummus 2 × 210 g cooked chickpeas, canned and drained (420 g total) 2 garlic cloves juice of 1 lemon or lime 100 ml liquid tahini (1 dl) 1 tsp ground cumin 50-100 ml water (½-1 dl) salt to taste Vegan Mince 400 g plant-based mince 3 garlic cloves 1 large red or yellow onion 1 tbsp dried mint (15 ml) 1 tbsp paprika powder (15 ml) 1 tbsp ground cumin (15 ml) 1½ tsp chili powder 2 tbsp tomato paste (30 ml) 1½ tbsp soy sauce (22.5 ml) 300 ml water (3 dl) juice of ½ lemon olive oil for cooking Toppings 100 g walnuts or pine nuts 1 tsp paprika or sumac olive oil to taste Instructions Make the Hummus Whisk tahini with garlic, lemon juice, and water until creamy and smooth. Add chickpeas and blend until completely smooth. Season with salt and cumin to taste. Make the Vegan Mince Dice the onion and mince the garlic. Sauté onion and garlic in olive oil with tomato paste and all the spices (dried mint, paprika, cumin, chili powder) until fragrant. Add plant-based mince and let it firm up without stirring for a few minutes before breaking it into chunks. Pour in water and simmer until desired consistency is reached. Season with salt, lemon juice, and adjust spices as needed. Toast the Nuts Toast walnuts or pine nuts in a dry pan until golden and fragrant. Assembly Spread hummus generously in serving bowls. Top with warm spiced mince. Drizzle with good quality olive oil. Scatter toasted nuts over the top. Finish with a sprinkle of paprika or sumac. Notes Hummus consistency: Adjust water amount to achieve your preferred creaminess. Start with less and add more as needed. ...

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/ ...

Classic Sichuan dish with silky tofu, vegan mince, and fermented black beans in a spicy, numbing sauce. Ingredients 3 garlic cloves 2 tbsp Chinkiang vinegar (30 ml) 1 tbsp cornstarch (15 ml) 1 fresh red chili salt to taste 1 tsp rapeseed oil for frying jasmine rice to serve 2 × 2 cm piece fresh ginger 4 spring onions ½ tbsp Sichuan peppercorns (7.5 ml) 400 g firm natural tofu 100 g vegan mince 1 tbsp sesame oil (15 ml) 1 tbsp Japanese soy sauce (15 ml) 2½ tbsp Japanese soy sauce (37.5 ml) 3 tbsp fermented black beans in chili oil (45 ml) 400 ml water (4 dl) 2 tbsp water (30 ml) for cornstarch slurry Instructions Peel and finely chop garlic and ginger, and slice the lower white part of the spring onions separately from the green part. Rinse and slice the chili. Remove the seeds if you want a milder dish. Toast the Sichuan pepper in a dry frying pan and set aside for now. Bring water to a boil in a saucepan. Cut the tofu into approximately 1½ × 1½ × 1½ cm cubes and simmer them in the water for about 3 minutes. This makes the tofu firmer while absorbing a bit more liquid and becoming silkier. Heat rapeseed oil in a wok or frying pan with high sides and fry the vegan mince until crispy together with sesame oil and 1 tablespoon Japanese soy sauce. Remove the mince from the pan and then fry garlic, ginger, chili and white spring onion in the remaining fat until the onion becomes soft and starts to smell good. Pour in the fermented beans and fry for 1 more minute. Add tofu, 4 dl water, vinegar and 2½ tablespoons soy sauce and let cook for 6-8 minutes on low heat until the sauce has reduced somewhat and the flavors have come together. Let the mince cook with it for the last 2 minutes. Mix cornstarch with 2 tablespoons water and stir into the pan little by little until you get a medium-thick consistency. Stir in the green spring onions and taste with soy sauce. Grind the Sichuan pepper in a mortar and sprinkle over the dish and remove from heat. Serve with freshly cooked jasmine rice. Notes Spice level: Remove chili seeds for a milder dish. The Sichuan peppercorns provide the signature numbing sensation. ...

⚠️ 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. 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. 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. ...

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. ...