Category: Vegan

Vegan pineapple pie

Vegan pineapple pie

I have been cooking a lot of exotic food lately and thus the vegan pineapple pie was born. I love pineapple and to me, there’s nothing as exotic as a pineapple. It makes me think of sunny endless days, good vibes and sunkissed skin. The exact opposite of what’s going on in Sweden at the moment. Although to be fair, I have never seen a pineapple tree grow in Scandinavia.Anyway, wanted to make something to be reminded of everything that’s good in life. And at the moment the grocery shops are filled with beautiful pineapples. Therefore, I decided to make a vegan pineapple pie, to suit everyone’s needs.

As you may have seen on my Instagram stories, I was hired to make a menu for a new Restaurant, called the Rum Shack. And so finally last Thursday it was the sneak preview. It was so much fun to see how well the food was received. It’s like stepping inside a tropical place. Which I for one really need right now. I’m longing for days when the sun never sets, salty hair and flip flops, oh those summer nights.

Anyway, this vegan pineapple pie was born and I hope you like it as much as I do. I have been experimenting with egg replacements and in this recipe, I have used both ground flaxseeds and banana as a substitute.

I found that ground flaxseeds were better to use in the dough and that banana went well with the exotic flavours of the pineapple pie. If you don’t like banana, you can use ground flaxseeds in the filling too.

If you like love all things pineapple here are my top three things you can make from using only one pineapple!

3 ways to use a pineapple or the ever so popular vegan banoffee pie!

 

Tip:

Use 1/2 of a banana instead of one egg when baking. This may give a subtle banana taste to whatever you are baking. 

Ground flaxseeds are excellent for egg replacement. Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and thicker. This amount replaces 1 egg. You can either pre-ground, I use my coffee grinder.

 

Vegan Pineapple pie
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

Delicious and creamy vegan pineapple pie 

Course: Dessert
Cuisine: Scandinavian
Servings: 10 people
Ingredients
Crust
  • 300 ml flour
  • 150 gr soft butter (vegan option) in Sweden there's one from Carlshamn mejeri, otherwise you can use raw almond butter too
  • 1 tbsp ground flaxseed mix it with 3 tbsp of water until it's fully absorbed
  • 130 ml icing sugar
  • 1 tsp salt
Filling
  • 450 gr pineapple make sure to squeeze out the excess fluid
  • 100 ml icing sugar
  • 2 tbsp brown sugar
  • 1 tsp vanilla powder
  • 120 gr lemon curd vegan
  • 300 gr oat cream cheese I use oatly på mackan
  • 1/2 banana instead of an egg
Sticky thyme syrup:
  • 200 ml pineapple juice
  • 100 gr brown sugar
  • 2 tsp powdered vanilla
  • 1,5 tsp tried thyme
Topping
  • 200 ml soy ice cream I use tofuline
Instructions
  1. Set the oven to 175 degrees Celcius.

    Pie crust:

    Mix all of the ingredients together for the pie crust. 

    Egg replacement:

    Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and add as you would an egg. 

    Cover the top of the bowl with a damp kitchen towel and let it rest in the fridge for about 30 minutes. 

    Use a round pie tin and distribute the dough evenly. Bake for 15 minutes in the middle of the oven.

    Let it cool.

    Filling:

    While the piecrust is the oven it's time to make the filling.

    Slice the pineapple and cut into chunks. Squeeze out as much moisture as you can. (this is very important, otherwise, the pie will get very watery.)

    Mix the lemon curd, banana, vanilla and brown sugar. 

    Mix the oat cream cheese with the icing sugar and mix it with the lemon curd mixture. 

    Fill the pie crust with the filling and top it with the pineapple.

    Bake it in the middle of the oven for about 30-35 minutes.

    Thyme syrup:

    While you bake your pie, make the sticky thyme syrup.

    Mix all of the ingredients together and bring it to a boil. Let it simmer for 20 minutes until reduced.


vegan pineapple pie

Roasted sweet potato soup

Roasted sweet potato soup

When you try to eat seasonally in Scandinavia it gives you an option to eat a lot of root vegetables. Even though the sweet potato is only remotely related to the potato, it’s still in the same family. I love roasted vegetables, therefore roasted sweet potato soup wasn’t far off to make. Let me tell you guys, it’s really tasty. It’s creamy, it’s full of flavours and it’s vegan too!

However, first of all, I wanted to tell you guys that the reason I have been really absent on my blog is that I have been really ill. I know this is a food blog, therefore I won’t dwell on personal stuff. However, it’s been a rough couple of weeks. I will let you know what’s going on when I have some answers. But for now, it’s still a lot of testing going on.

But still a lot of exciting stuff has been happening and I will from now on update my home regularly, three times a week to be more exact.  So stay tuned.

Back to the roasted sweet potato soup, I’m going dare to say it, it will change the way you eat soup forever. I have someone in my household who is a self-proclaimed soup hater. This same person found the cold soup after it had been tweaked and photographed. And he ate the whole thing cold, leaving him wanting more roasted sweet potato soup.

When you roast the veggies before using them in the soup you bring out the natural sweetness in the veggies and brings another depth of flavours. Try it for yourself why won’t you?

Roasted sweet potato soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Creamy, rich, full of super healthy vitamins, such as turmeric and ginger. Sweet and spicy at the same time. 

Course: Soup
Cuisine: Scandinavian
Ingredients
  • 2 pieces sweet potatoes
  • 2 shallots, diced
  • 3-4 cloves garlic
  • 2 tbsp ginger grated
  • 1/2 tbsp turmeric ground
  • 1 tbsp chilli flaked
  • 1 tsp cayenne pepper add more if you want more spice
  • 1/2 tbsp thyme dried
  • 3 tsp salt flaked
  • 3 tsp black pepper ground
  • 400 ml coconut milk
Instructions
  1. Preheat oven to 220 degrees C and cut the sweet potatoes and shallots in half. 

    Bake the sweet potatoes, garlic and shallots for about 30 minutes.  

    Skin the potatoes and garlic and puree with an immersion blender. Add the shallots and mix.

    Peel and grate ginger.

    Add the ginger, thyme, cayenne pepper, chilli, salt and pepper to the pot and cook for a minute.

    Stir in the coconut milk and bring to a boil. Reduce heat and let it simmer for about 15 minutes. 

    Serve!

roasted sweet potato soup

Do you love roasted veggie soups as much as I do? Try this wonderfully sweet roasted tomato soup. 

Lentil soup – the Crock Pot way

Lentil soup – the Crock Pot way

Lentil soup is one of my favourite meals during winter. Especially the red lentils. In my opinion, they keep their texture a lot better than other ones. Which makes them the perfect addition to this lentil soup. This lentil soup is packed with flavour and vitamins. One of which is ginger and turmeric, both have wonderful health benefits. Along with that is also has carrots, garlic, mungo beans and tomatoes.

The best thing it’s super easy to make and it really fills you up. Basically, you put all your ingredients in your Crock Pot, put the lid on and let it cook. This is also such an amazing soup to bring for lunch. Pour the lentil soup into a jar and take it to work. You will be satisfied until dinner time, I promise.

 

lentil soup

This post is sponsored by Bagaren och Kocken, and the Crock Pot I use for this recipe is this, which is also on sale right now.

Now as much as I love food, I’m a food blogger after all. However, the everyday meals for 7 people, is really overwhelming for to me too. Also, I have a confession to make, I hate doing dishes. Like a lot. I love it when I can use one pot only. My Crock Pot is my new best friend. It has given me my time back. I don’t have to watch anything. I put all of it in one pot, choose low heat or high heat, set the timer and then go off to running my business. Then it automatically keeps it warm until I turn it off. Such a good kitchen genie don’t you think?

Crock Pot

Crock Pot

Lentil Soup

17th January 2018
: 6
: 10 min
: 6 hr
: 6 hr 10 min
: Very easy

Lentil soup packed with vitamins and flavour all in one pot.

By:

Ingredients
  • 65 gr red lentils
  • 70 gr mung beans
  • 3 smaller carrots
  • 1 large rooted parsley
  • 3 cloves of garlic
  • 2 tbs chopped parsley
  • 2-3 tbs raw grated ginger
  • 1-2 tbs turmeric
  • 2 tsp salt
  • 3 tsp ground pepper
  • 3 tsp flaked chilli
  • 400 gr crushed tomatoes
  • 250 gr water
Directions
  • Step 1 Peel the carrots and the rooted parsley.
  • Step 2 Chop them finely in a mixer.
  • Step 3 Chop the parsley and peel the garlic.
  • Step 4 Place all the ingredients in the Crock Pot put the lid on and set the timer to 6 hours and low heat.
  • Step 5 Let it cook for 6 hours and serve with sour cream.

You can, of course, make this recipe even if you don’t have a Crock Pot. Use a thick bottomed pot and double the water and tomato sauce. Bring to a boil for about 10 minutes and then let it simmer for 6 hours with the lid on. Make sure you keep an eye on it to make sure it doesn’t burn.

lentil soup

Need more Crock Pot recipes? Check out this juicy pulled pork recipe!

Avocado chocolate mousse

Avocado chocolate mousse

To be honest, when I first heard Avocado chocolate mousse, I was sceptical. I love, love, love chocolate, did I mention that I love chocolate? Anyway, I didn’t think there was an easy and healthy way around chocolate mousse. Turns out, I was wrong. This Avocado chocolate mousse is scrumptious.

You can’t taste the avocado at all. This particular avocado that I used from Gram is even sweet. I have never heard of it before and I was very pleasantly surprised. It’s creamy, airy and has the perfect texture really.

I didn’t want to add sugar to this, so I used dates as a sweetener, but really ripe bananas tend to also be a little bit sweeter. Now, if you want to use sugar, you can of course. Feel free to experiment with flavours as you want. I added peanuts to mine and it’s like peanut butter and chocolate mousse all in one jar. Tasty right?

What’s really good about this Avocado chocolate mousse, other than it’s delicious, is that it’s very easy to make. It takes about 5 minutes, and you can experiment with it. Adding other types of nuts or even berries. Either way, I think you will like it very much.

Avocado chocolate mousse

20th October 2017
: 2
: 7 min
: 7 min
: Easy

Scrumptious avocado chocolate mousse with peanuts.

By:

Ingredients
  • 1 ripe avocado
  • 1 ripe banana
  • 2 tbs cacao powder
  • 3-4 dates
  • 3 tbs peanuts
  • Handful berries of your choice
Directions
  • Step 1 Peel the banana avocado.
  • Step 2 Put all the ingredients in a food processor.
  • Step 3 Mix well until smooth.
  • Step 4 Serve in glass jars and top with berries of your choice.

Don’t miss out on this Friday’s dinner recipe!

Scandinavian Friday tacos

Scandinavian Friday tacos

Scandinavian Friday tacos are almost like an institution in Sweden. We call it “fredagsmys” which loosely translates to cosy Friday. Loads of families eat Friday tacos, followed by crips and watching a movie on the sofa. Which sounds kind of relaxing right? True, but when your kids are asking for the same Friday tacos, every Friday what’s a mama to do? You find creative ways to make them differently. However not as differently so that the kids won’t eat them. It’s Friday tacos fun!

It’s also in this week’s Gram weekend food bag! This weekend we have totally embraced the Scandinavian Friday feeling. With the “fredagsmys”, but I have mixed it up a little too. Instead of buying your own tortilla bread, you make it, with beetroot. If the beetroot is too much to handle just skip that step. Because honestly, once you try this tortilla bread, you will always want to make your own. They are easy to make and makes a huge difference taste wise.

Now the trick is that you have to serve the tortillas immediately so that they won’t go stale. You can also wrap them up in baking paper and keep them in the oven on very low heat for a while.

The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

And to spice it up a little this dish comes with a spicy tomato and mung bean salsa. You can add more or fewer chilli flakes to it, of course, depending on your taste.

When you have “fredagsmys” you also have dessert, it would just not be fair otherwise, right? You’ll find the recipe for a delicious chocolate mousse here.

And the breakfast for this weekend is Swedish pancakes.

Scandinavian Friday tacos

20th October 2017
: 2
: Easy/Medium

Friday tacos served with homemade beetroot tortilla bread and minced soy.

By:

Ingredients
  • For the tortilla bread
  • 150 gr (2 1/2 dl) wheat flour
  • 100 gr (1 dl) water
  • 3 tbs oil
  • 1/2 tsp salt
  • 1 pinch of baking powder
  • 1 beetroot (optional)
  • For the tacos
  • 3,5 dl minced soy
  • 3 tbsp Taco all spice mix (2 tbs paprika powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tbs ground cumin, 1 tsp chilli powder, 1 tbs oregano)
  • 140 gr (2 dl) couscous
  • 1 bell pepper
  • 1 avocado
  • 1 red onion
  • For the Bean and tomato salsa
  • 2-3 tomatoes, medium size
  • 150 gr (1,5 dl) mung beans
  • 2 tsp chilli flakes
  • 1 tsp salt
  • 1 tbp oil
Directions
  • Step 1 Start by cooking the mung beans. Bring 300 gr (3 dl) of water to a boil and cook for about 45 min.
  • Step 2 Clean and cut the beetroot into halves. Cook in salted water for about 10-15 min.
  • Step 3 At the same time let about 300 gr (3 dl) come to a boil and cook the minced soy in salted water for about 10 min.
  • Step 4 Pour off the water and heat up a skillet and fry the minced soy. Add the taco all spice mix and if it’s dry add a little water. Let it simmer for 10 minutes on low heat.
  • Step 5 While everything is boiling, you can chop the tomatoes finely for the salsa.
  • Step 6 Add the tomatoes to a bowl and mix them with salt, chilli and oil.
  • Step 7 Chop the veggies for the tacos.
  • Step 8 The beetroot should be ready by now. Blend it with a hand mixer and put the puré aside.
  • Step 9 Time to make the tortillas, mix all the dry ingredients in a bowl.
  • Step 10 Add water, oil and beetroot. Knead it until the dough comes together.
  • Step 11 Divide the dough into 7 pieces and roll each one into a ball. Use a rolling pin on a floured surface to get a thin round tortilla.
  • Step 12 Set the tortillas aside and finish off the mung bean ans tomato salsa. Pour off the water and rinse in cold water. Let it dry a little bit and add the beans to tomatoe mix. Blend well.
  • Step 13 Preheat a pan or skillet. (no oil needed)
  • Step 14 Fry one tortilla at the time, about 1 min on each side.
  • Step 15 Serve and eat immediately!

Overnight bircher with apples

Overnight bircher with apples

The overnight bircher with apples is not as new as one might think. It was invited by the Swiss doctor Bircher, who tried to get his institutionalized patients to eat more raw fruit. He was convinced that he had been cured of jaundice as a child by eating raw apples. Now, whether this is the case or not, this recipe has certainly made a come back after almost a 100 years. Bercher’s original recipe suggests condensed milk, which by today’s standards wouldn’t be considered healthy. So I have made some changes to it. As apple season is still going strong, overnight bircher with apples is a must! I do hope you enjoy it!

Overnight bircher with apples

13th October 2017
: 2
: 5 min

By:

Ingredients
  • 300 gr (3 dl) oats
  • 3 gr (3 dl) milk of your choice - I prefer almond milk for this
  • 3 tbs maple syrup
  • 2-3 tsp ground cinnamon
  • 4 apple rings
  • 25 gr (1/2 dl) chopped apples - dried
  • pinch of salt
  • a handful of almonds
  • 1 fig (optional)
Directions
  • Step 1 Put all the dry ingredients in a container and cover it with the milk of your choice.
  • Step 2 Put the lid on the container, put the mixture in the fridge and leave it overnight.
  • Step 3 Serve topped with cinnamon and figs (or fruits of your choice)

 

 

Crisp carrot salad –  to go with any dish

Crisp carrot salad – to go with any dish

Crisp carrot salad you say? That goes well with most dished? Yes! Do you ever wish for a little side salad that’s quick to make and it’s not just your usual sliced vegetables? Then this salad is for you. It’s quick, it’s sliced, but with a twist!

I don’t know about you, but I always have a bag of carrots in the fridge. And I’m a little sick to either just grate them or make them into carrots sticks. Wich, of course, is not bad, however, I needed something new. The twist in this salad is the spicy ginger and the apple cider vinegar that gives this crisp carrot salad a stingy and fresh taste. If you would like it a little hotter just add more ginger and/or chilli flakes. This side salad is a fresh addition to any main dish. Especially the Roasted pumpkin risotto.

Crisp carrot salad

13th October 2017
: 2
: 5 min
: 5 min
: 10 min
: Easy

An easy crispy carrot salad with a little sting.

By:

Ingredients
  • 1 large carrot
  • 1 handful pumpkin seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp oil of your choice, I prefer an oil that has a characteristic taste
  • 1 tsp flaked salt
  • 1 tsp flaked chilli
  • 1 tsp powdered ginger or fresh if you prefer
Directions
  • Step 1 Mix the apple cider vinegar, oil, salt, chilli and ginger.
  • Step 2 Peel the carrots and slice them very thin. (I use a cheese slicer for this.)
  • Step 3 Mix the sliced carrots with the oil mixture.

Roasted pumpkin risotto

Roasted pumpkin risotto

Eek, I’m so excited! Let me present to you, the Roasted pumpkin risotto. This is the first recipe of many for the Gram’s weekend bags. As a collaboration, we are creating recipes for you and your family to enjoy during the weekend.

We thought that this would be a great way to start off your weekend. Using local, seasonal and ecological ingredients for your vegetarian or vegan dinners.

This is really exciting and Gram’s philosophy goes well with my own. In terms of trying to think about the environment all the while, you enjoy food that good for the body as well as the soul. You will find this week’s order here. Delicious Friday dinner with dessert and a lovely breakfast to accompany any Saturday morning!

For the rest of you who ordered last week, here’s this weeks menu. For dinner, Roasted pumpkin risotto with dried cranberries with crisp carrot salad. Dessert is the pumpkin spice nice cream and breakfast is the best overnight bercher you will ever try. I promise.

Now, when you use the pumpkin for these recipes make sure you roast the pumpkin on its own since you need it for both the dessert and breakfast. And unless you really love garlic in your dessert it’s better if you roast the garlic in an oven proof container of its own.

To order next week’s food bag, please do it here.

 

Roasted pumpkin risotto with cranberries

13th October 2017
: 2
: 40 min
: 35 min
: Medium

Savoury and fresh risotto served with seasonal cranberries

By:

Ingredients
  • 1/2 pumpkin (200 gr (2dl) of pumpkin purée)
  • 1 shallot onion
  • 4 cloves of garlic
  • 3 tbsp chopped parsley
  • 300 gr arborio rice
  • 100-200 gr (1-2 dl) apple cider vinegar
  • 600 gr (6 dl) water
  • 1 tbsp vegetable broth
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp rapeseed oil
  • 60 gr dried cranberries
  • 100 gr grated parmesan cheese (optional)
Directions
  • Step 1 Preheat oven to 225 and start by deseeding the pumpkin.
  • Step 2 Drizzle with 2 tsp oil.
  • Step 3 Roast pumpkin and garlic. Roast for about 20-25 minutes.
  • Step 4 Once the pumpkin is roasted extract it from the skin.
  • Step 5 Remember to set 3 dl aside for the nice cream and berher. Before mixing with parsley.
  • Step 6 Put in a mixer along with garlic and parsley. Mix until smooth.
  • Step 7 Chop the shallot and fry it 2 tbsp oil for about 5 min. Add the rice mix and fry until the rice is seethrough about 6-7 min.
  • Step 8 Add half of the water and apple cider vinegar. Cook for about 15 min, stirring frequently. Add rest of the water and apple cider vinegar. Cook for about 15 min more. Keep stirring. The trick to a great risotto is the stirring.
  • Step 9 Add 2 dl pumpkin purée, salt and pepper. Stir until creamy.
  • Step 10 Add dried cranberries.
  • Step 11 Add grated parmesan cheese.
  • Step 12 Let it set for a little while and serve.

Triple cheese beetroot pizza

Triple cheese beetroot pizza

Do you love cooking seasonally? Either way, you’ll love this recipe. Triple cheese beetroot pizza! It’s not only pretty to look at with all the autumnal colours. But it’s also packed with flavours to get you through the autumn.

Beets are not only delicious to eat, they are also packed with nutrients. Such as B vitamins, iron, manganese, copper, magnesium, and potassium. These red little gems are in season now, with all kinds of variations. I personally love the polka dot beetroot. Especially to eat raw in a salad. Fall apples are also in season, and they are particularly tasty to cook with. They tend to be a little bit more savoury and thicker. The flavours of beet, walnuts, cheese and apples are a match made in heaven! Triple cheese beetroot pizza, try it you guys!

Triple cheese beetroot pizza

10th October 2017
: 2
: 10 min
: 15 min
: 25 min
: Medium

Delicious beetroot pizza with creamy cheese

By:

Ingredients
  • For the dough
  • 3-4 Medium sized beetroots
  • 150 gr Feta cheese
  • 1 Egg
  • 150 gr Buckwheat flour
  • 150 gr Cornflour
  • 2 tbsp Oil (I use rapeseed oil)
  • 3 tbsp Thyme (either fresh or dried)
  • 2 Cloves of garlic
  • 100 gr Ground walnuts
  • 2 tsp flaked salt
  • 1 tsp ground pepper
  • For the topping
  • 150 gr Ricotta cheese
  • 50 gr Goat cheese
  • 1/2 Fall apple
  • 1 tsp Flaked salt
  • 1 tbsp Honey
Directions
  • Step 1 Put the oven on 225 degrees Celcius and peel the beetroots.
  • Step 2 Slice them and mix them in a food processor until you get beetroot rice.
  • Step 3 Either chop or ground the walnuts. Depending if you want bigger pieces of walnuts in the pizza or not.
  • Step 4 Mix beetroot rice, egg, buckwheat flour, cornflour.
  • Step 5 Crumb the feta cheese and mix with oil, salt and pepper. Blend with flour mixture.
  • Step 6 Flatten the dough and make two pizza bottoms.
  • Step 7 Put them on a baking sheet.
  • Step 8 Bake in the middle of the oven for about 10-12M.
  • Step 9 Take the bottoms out and spread ricotta on pizza bottoms.
  • Step 10 Slice the apple and goat cheese to about 2-3 cm.
  • Step 11 Put it in the oven for an additional 5 minutes.
  • Step 12 Drizzle with honey and serve immediately

Prickly pear smoothie bowl

Prickly pear smoothie bowl

Prickly pear smoothie bowl, have you tried it? If not, you really should. These beautiful little creations are not only gorgeous, but delicious. Such as prickly pear smoothie bowl.

I got a few questions about prickly pears, when I posted on Instagram. Just like the cactus, prickly pears have little hairs on them, that can stick you. Although they are easily removed with a damp cloth. Prickly pears are ripe when they are yellow, dark pink or orange. It’s sweet, like a hybrid between watermelon and yellow kiwi. As you understand it’s a wonderful addition to your breakfast table. Like a prickly pear smoothie bowl.

I also made jam from it, and it’s a perfect companion to any cheese platter. But for the prickly pear smoothie bowl, hollow out the fruit pulp and put in the freezer.

Prickly pear smoothie bowl

6th October 2017
: 2
: 5 min
: 10 min
: 15 min
: Easy

Perfect smoothie bowl with homemade granola for breakfast.

By:

Ingredients
  • 100 gr frozen prickly pear
  • 6 tbs coconut milk
  • 30 gr frozen blueberries (save some for topping)
  • 1 tbsp coconut flakes
  • 50 gr granola
Directions
  • Step 1 Mix the frozen prickly pear, coconut milk and frozen blueberries until smooth.
  • Step 2 Pour into a bowl and top with granola, coconut flakes and frozen blueberries.