On Friday it’s Midsummer’s Eve in Sweden and for most Swedes, there are two things that are absolutely mandatory to eat on this day. Can you guess what it is? New potatoes and strawberries. By the end of June, the first strawberries and new potatoes of the year have arrived in the food stores, and for a lot of people, these fresh foods symbolize summer. And since Midsummer’s Eve is all about celebrating the arrival of summer, I guess it all makes sense that we eat tons of potatoes and strawberries on this day. Kalle and I are not that traditional, we eat what we like and it doesn’t matter what day it is. But, of course, we make something extra when it’s Christmas or Midsummer. On our Midsummer dinner table, you’ll be able to ...
Spaghetti with cauliflower sauce | v + gf
It’s mid-June and I’m probably supposed to write about strawberries, tomatoes, picnics, and potatoes all the time. Well, I did share a potato recipe recently. Anyway. I love to eat seasonally and I try to do that as much as possible all year round. And we are stuffing our faces with all the seasonal produce, but sometimes we like to mix things up a bit and do something completely different. Like a traditional pasta dish for example. This is one of my absolute favorite everyday-recipes. It has very few ingredients and it takes almost no time at all to prepare. It’s inspired by the classic spaghetti carbonara, which is a very popular dish in Sweden. The carbonara is made from eggs, cream, ham, and cheese and is as non-vegan as it gets. ...
Pilaf with chickpeas + vegan tzatziki | v + gf
If there is one thing I really like, it’s a simple recipe with tons of flavor. Like when you look at the ingredient list of a recipe and think to yourself: meh, this can’t be anything special, and then you cook it anyway and you’re completely blown away by all the flavors? That feeling, or experience, is my goal when I create a recipe. Well, it’s nice if you get excited when you read the ingredient list too of course, but on the other hand, there’s a reason a recipe always comes with a picture. Right now, when there are only a couple of weeks left before the summer vacation, simple recipes are more than welcome. I love all things food and baking, but right now, just the thought of baking a cake makes me tired. Maybe a simple ice cream ...
Midsummer salad with potatoes, asparagus and ramson | v + gf
Finally! Summer is here, which means that you can go out and enjoy all the things nature provides at the moment. Right now we are crazy about ramson and elderflower, and soon the first of our homegrown strawberries will be ready to eat. Before we know it we’ll be able to go out and pick raspberries, blueberries, and cloudberries. Regarding our own vegetable ”garden”, our tomato plants are blooming, and so are the chili and bell pepper plants. We’re already enjoying fresh herbs and if they keep growing I think we’ll have enough herbs for the rest of the year. Nothing inspires me more than to be able to cook with homegrown, fresh ingredients. It’s amazing! I can’t wait to spend time in our summer house and fill our kitchen with as many ...
Summer beauty – organic favorites for the warmer season
This post is sponsored by Bruns Products and contains affiliate links, which means that at no additional cost for you, I will earn a small commission if you click on the link and make a purchase. All affiliate links are clearly marked. Sponsored posts make it possible for me to create recipes, and other content to share with you for free. My opinions are 100% my own and are uninfluenced. Read more about how I work with sponsored content here. Spring is here, which means that summer is just around the corner. And that, in turn, means spending all your time outdoors in the sun, on the beach and jumping in and out of the ocean. More or less, right? Let’s not talk about those Swedish summers when it’s raining all day, every day and is ...
No knead glutenfree bread
Hi darlings, how are you? It has been such a long time since I published a new post, two weeks to be exact. I’ve had so much to do lately, like developing and photographing recipes for a magazine (12 recipes in two weeks, phew!), shooting a couple of collaborations and all this while working half-time as brand manager for a vegan supplements company. Something had to give and unfortunately, it was the blog. I hope you’ve followed along on Instagram, where I try to post every day. The good news is that I have SO many recipes in the pipeline, almost ready to be shared on the blog. I’ve shared photos of some of them on Instagram, like stuffed oven baked tomatoes, spaghetti with cauliflower sauce and pasta marinara. I also have a super ...