HOMETOWN VLOG - A BELATED CHRISTMAS VIDEO | Good Eatings - YouTube
It’s been a while! I’ve been on a blogging, vlogging, content creating break. Or a figuring things out and studying a lot break. Now I’m glad to be here this evening finally to share this very belated hometown vlog which we filmed back in December before Christmas. Sorry it is a little out of date but at least the snow lays thick here still so I can imagine while watching the video that it’s actually the right time, maybe you can too?
I’m looking forward to sharing more videos with you soon that are more current. Maybe I will film one soon so that you can see the snow that has been coming down hard the last few days. It’s winter wonderland here. I was expecting spring though, haha. You never know here in Sweden! Even though we live in the very southern part.
Anyway, I hope you enjoy this vlog and I promise to be back soon with more food related posts as well as more current vids. I’m also figuring out some health and nutrition related posts and videos to share with you all inspired by my health coaching course. I hope that’ll be something you’re interested in. But for now I’m sending you all much love – see you soon! x
I hope you’ve all had a lovely Christmas, and to those of you who don’t celebrate I hope you had a lovely week. We’ve been enjoying spending time here in London with Rob’s family. And then we got ill. Which was less fun but now we’re on the mend. Either way I wanted to share a couple of recipes and ideas with you today perfect for a New Year’s celebration. It’s been inspired by the countless beautiful platters I’ve seen on blogs and instagram all year. I thought it was time I make my own and I made a baked almond cheese and a pumpkin bean dip to go on it as the two main pieces on the board.
Below you’ll find the recipes for the almond cheese as well as the pumpkin dip but I wanted to share with you what else I like to include on my platter. First of all I like to add items that are good for scooping and dipping, being vessels for whatever dip and cheese you choose for your board. I included some store bought thin crackers with herb as well as some toasted sourdough bread cut into smaller pieces. I also added some carrot and celery sticks as well as halved radishes, it’s always nice to have fresh elements on there and a great option for people with gluten or other bread related sensitivities. The radishes also look very festive if you find some with the greens still on them and vegetables in general add a pop of colour to your board. On top of this I added some of this spiced nut mix that’s super easy to make and always appreciated.
Other than that I like to add some antipasti items like marinated artichokes, garlic cloves, sun dried tomatoes and olives. For me olives are a must and if you’ve never tried marinated garlic cloves and you like garlic – you’re in for a treat. I find all of these items in my supermarket already made which makes life much simpler on the day. This time of year calls for simple solutions and I’m a big supporter of making life easier when you feel that’s what you need.
To complete the circle I love to add some fruits. For this boars I went with some red grapes which I think are a very pretty option as well as wedged kiwi fruit. Again I think kiwi fruit is a very good looking, and tasty, option. Otherwise you can go with whatever fruit you like really. A classic cheese board option, other than grapes, is pear. The one thing I like to keep in mind though is that some fruit, like apple, goes brown when cut and sitting out in the air. Either you could stay clear of these fruits or you could put some lemon juice on each slice which prevents the browning from happening. For me personally that’s a little too much work. The choice is yours my friends. Also, if you wanted to add more sweet elements to your platter you could include some nice chunks of chocolate or dried fruit.
Now I wish you a beautiful weekend followed by a breezy, light, bright entering into the new year. Happy New Year friends! x
BAKED ALMOND CHEESE
YIELDS: 1 10cm in diameter cheese round / TIME: 60 min
1 cup raw almonds, soaked in hot water for 2 hours
1 garlic clove, roughly sliced
1 1/2 tbsp lemon juice
1 tbsp plant yogurt
1 tbsp light miso paste
1 tbsp nutritional yeast
1/2 tsp sea salt
1/4 cup water
Preheat the oven to 175 degrees celsius.
Line a small (roughly 10 cm in diameter) glass form or other suitable vessel. A small spring form pan will work very well as well.
Drain and rinse your almonds and then start removing the skins. They should be loosened from the hot water and you should easily be able to ‘pop’ them out of their skins.
Place your now blanched almonds in a high speed blender or a small jug of a powerful food processor along with the remaining ingredients. Blend the mixture for several minutes until it is mainly a smooth quite thick paste. It doesn’t have to be absolutely smooth but should’t have visible pieces of almond.
Place your paste in the lined form and smooth it out. If you suspect any air pockets carefully tap your vessel in the counter a couple of times.
Bake in the middle of the oven for 25-30 minutes, it should be slightly golden on top. Let cool for roughly 30 minutes before turning out of the form and serving.
GOLDEN PUMPKIN BEAN DIP
YIELDS: roughly 1 1/2 cup / TIME: 10 min
1 can white beans such as cannellini or butter beans
1/3 cup pumpkin puré or equal amounts from fresh roasted pumpkin
1/2 lemon, juice as well as some rind if you wish
1 tsp light miso paste
1 tbsp nutritional yeast
1/4 – 1/2 tsp ground turmeric, depending on your taste preference
Sea salt and black pepper, to taste
1 tsp olive oil
Fresh herbs, I used parsley
Combine all your ingredients in a food processor, starting with 1/4 tsp turmeric.
Process until a smooth paste is formed. If this isn’t happening after a couple of minutes you might want to add a splash of water and process again.
Taste and see if you’d like to add a little more turmeric, if so add it and then process until well incorporated.
Serve in a bowl and make a nice swirl in it if you wish using the back of a spoon.
Decorate with sesame seeds and chopped fresh herbs of your choice.
Still looking for vegan options to place on your table this Christmas? Then this dish is one for you. It would also be a lovely dish to eat those days after Christmas when you want something fresh but still warming in the winter weather. It’s a lovely festive millet salad with kale, parsley, dried cranberries and pomegranate jewels served in roasted pumpkin wedges. Serving it as I’ve done in the photos makes it a lovely dish on a buffet or served family style on the table.
I haven’t included a sauce or dressing more than what goes on in the massaging of the kale as at Christmas we often have plenty of sauces going around but if you did want to eat it as a stand alone meal (which it works perfectly for as well) you might want to make a nice tahini dressing like the one from this recipe.
Now I want to finish off by wishing you all a very merry Christmas! I hope you will have a lovely time with family and?or friends. I’ve now landed in Lodon and am getting into the festive spirit with Rob’s family. Tonight we’re off to see the new Star Wars film which I’m really looking forward to. Going to the cinema is such a cosy wintery thing to do I think. Do you guys agree with me? What will you be getting up to this Christmas? I’d love to hear all about it. x
FESTIVE MILLET SALAD IN ROASTED PUMPKIN BOATS
YIELDS: 8 servings + a bowl of spare salad / TIME: 35 min
1 delica squash, deseeded cut into 8 wedges
A drizzle of olive oil
Sea salt and black pepper, to taste
3/4 cup millet, uncooked
1 tsp vegetable stock powder
3 large kale leaves, destemmed and cut fine
2 tbsp balsamic vinegar
1 medium red onion, finely chopped
1 large handful of fresh parsley, roughly chopped
1/2 pomegranate, the jewels
1/2 cup dried fruit, I used a mixture of dried cranberries and golden raisins
1/2 cup mixed pumpkin and sunflower seeds
*You will end up with more salad than it takes to fill the boats so if you wish to simply have enough for the wedges I’d half the salad recipe.
Preheat the oven to 200 degrees celsius.
Place your pumpkin wedges on a lined oven tray and drizzle with olive oil. Sprinkle sea salt and black pepper over them and then make sure the wedges are coated with oil and spices before roasting in the oven for 25 minutes, flipping them over halfway through the roasting time.
Place your millet in a small sauce pan and add the vegetable stock powder as well as one and a half cup of water. Bring to a boil and then let simmer until all the water has evaporated, roughly 15-20 minutes.
Toast your seeds in a small frying pan over medium heat until you hear a popping sound and the seeds are fragrant. Set aside on a plate or bowl.
In a large mixing bowl massage the kale with the balsamic vinegar and a generous pinch of salt. Take a couple of minutes to do this to make the kale less tough, it will shrink to about half the size you started with.
Add your onion, parsley, pomegranate, dried fruit and toasted seeds to the bowl and mix well. And then mix in the millet until well combined.
Place your roasted pumpkin boats on a serving platter or wooden board and scoop the salad onto the wedges. Or simply serve the wedges aside the bowl of salad for serving at the table.
Today I’m quickly popping in here to share this Christmas inspired roasted orange cabbage with baked tofu slabs with you all before heading off to the Christmas market. You see, Rob and I drove the four or so hours to my home town yesterday to spend a bit of time with my parents before travelling on to London to spend Christmas with his family. So today we’re going out in the snow with my father and his wife but first I want to show you this recipe of course.
The roasted cabbage is loosely inspired my friend Sara of ShisoDelicious. I saw her make a similar cabbage dish many times on her stories and decided it was time for me to play around with cabbage in the oven as well and here’s the result. I think it’s a perfect way to change up the regular old red cabbage at Christmas dinner. I spiced mine with orange and I love how it comes out of the oven very fragrant and shiny.
To top the whole thing off I made it easy and in my opinion you can’t go wrong with tofu, no matter what they say. Tofu is queen! I pick up some marinated firm tofu from the store and simply bake it in the oven until it has a slightly crisp surface and a golden brown colour. It’s delicious and beautiful. I don’t think Christmas roast needs to get much more complicated than that. And it’s great for those of us who are a little intolerant to gluten as a substitute to those store bought roasts that often contain vital wheat gluten.
Now I’m going to love you and leave you and spend some family time over here. I hope you all have a wonderful Sunday and of course that you try this recipe! If not for Christmas than why not for a Sunday roast with some roasted potatoes, brussel sprouts and onion gravy. Yum! x
ROASTED ORANGE CABBAGE W/ BAKED TOFU SLABS
YIELDS: Up to 8 servings / TIME: 40 min
2 x 270 g marinated tofu blocks, or natural tofu that you marinate yourself
3/4 head red cabbagr (roughly 8 cups), sliced
1/2 orange, zest and juice
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp coconut sugar
Sea salt and black pepper, to taste
1/2 cup pumpkin seeds
1/2 cup dried fruits, I used cranberries and green and yellow raisins
Preheat your oven to 170 degrees celsius on fan assist. If not using fan assist then go for 190 degrees celsius instead.
Cut your marinated tofu blocks in four equal pieces, see photo and video for more instruction. Place them on a lined baking tray and bake in the oven for roughly 25 minutes or until they are golden brown, flipping halfway through the baking time.
Place your sliced cabbage on another lined baking tray and drizzle with balsamic vinegar and olive oil. Add the orange zest and juice, coconut sugar, sea salt and black pepper as well. Mix with your hands until all the cabbage is well coated and all the flavours are evenly distributed. Roast in the oven for 25-30 minutes, mixing it halfway through the roasting time.
While your tofu is baking and cabbage is roasting place your pumpkin seeds in a small and dry frying pan over medium heat. Toast your seeds for 3-4 minutes or until you hear popping sounds from the seeds and they are fragrant. Set aside.
When your baking and roasting is done place your now mostly soft and fragrant cabbage on a serving dish. Sprinkle with the pumpkin seeds and dry fruits. Finally arrange your baked tofu on top and serve hot.
Have you guys gotten into the holiday spirit yet? Maybe some of you don’t celebrate Christmas even. I have a very secular relationship with Christmas and it’s all about being with family, giving gifts and eating a lot of food and sweets. All of which can be quite stressful sometimes but I totally think it’s such a cosy and relaxing time all at the same time. I guess that’s what Christmas is a little bitfor me; a big old paradox. Filled with yummy stuff. Like these vegan snickers truffles.
They are basically a really easy homemade snickers like treat that are perfect for gatherings around this time of year. The filling is rather healthy consisting of dates, cashews, desiccated coconut and peanut butter along with some whole roasted and salted peanuts if you wish. The coating is just plain chocolate melted and then coating the balls to make an impressive treat without much effort spent. For me that last part is quite important around this time. We spend a lot of time cooking many different dishes, and it’s not always easy to find ready made vegan alternatives to lighten the load, so I always like to keep the dishes I choose relatively simple. What is your kitchen strategy during the holidays?
I hope you guys enjoy these truffles this Christmas and are able to share them with friends and family as you gather. And that you light lots of candles because for me that’s where the real Christmas spirit is found. Maybe even dedicating some of your moments and thoughts as you do to someone you think need a little extra thought, someone you’ve lost or simply to yourself and something you want to spend a minute to acknowledge for yourself. It’s easy to get caught up in the Christmas shopping, family feuds and other drama during this month and I hope you all take care of yourselves and take time out to set the intentions and do the things needed to make this time a lovely one.
Myself I’m going to spend some time leading up to Christmas in my home town with my parents and then travel to London to spend actual Christmas with Rob’s family there. Next week we take a little road trip to my mother’s house and from there we visit my father and his wife in shorter stints. It’s my mother’s birthday within that time as well which we hope to celebrate together with some good food and coat shopping. That’s my mother’s wish this year. I’ll be trying to make a little vlog from my home town this time. I don’t think I’ve ever really shared where I grew up (mostly) and my parents in that way so I think that could be fun. I hope you agree.
Now I’m off to photograph another holiday inspired recipe to share with you that’ll hopefully inspire you to embrace the vegan options available to you in this rather meat centric time of year (at least here in Sweden). Wishing you all a lovely weekend and see you back here next week with another recipe. It’s a good one, if I may say so myself, so don’t miss out! x
YIELDS: roughly 15 truffles / TIME: 60 min
1 cup raw cashews
1/3 cup desiccated coconut
9 small/medium sized fresh gooey dates*, pitted
4 tbsp smooth peanut butter, unsalted
2 handfuls roasted and salted peanuts + a little more for topping
150 g vegan chocolate, can use mylk or dark depending on preference
*If your dates are not very gooey and/or sticky you might want to soak them in hot water for roughly 15-30 minutes before making the balls. Drain before using. This will ensure they have enough moisture to create a good texture and stickiness of the ‘dough’.
Take one handful of your peanuts and crush them somewhat in a pestle and mortar and then set aside.
In a food processor pulse your cashews and coconut until it’s a rough meal. Add your dates and peanut butter and process again, using pulse feature if you see fit, until it has created a mainly sticky dough. If the dough seems dry add another date and process again and see if it’s made a better consistency. If not add another half a tablespoon of peanut butter and hopefully by now it should be sticky enough to roll into balls. If not add another date or two and process again.
Place your dough in a bowl and add the other handful of peanuts. Mix and press to incorporate into the dough. Then roll about 15 equally sized balls. Freeze the balls for roughly 30 minutes, or more if you wish (do note that you might not b able to eat them straight away after coating them if you’ve left them in the freezer or more than 30 or so minutes as they will be hard).
Break your chocolate into small pieces and place them in a small glass bowl. Place the bowl in a pot of hot water over medium heat on the stove. Melt the chocolate and turn it occasionally with a spatula in the process.
When the chocolate is melted smooth coat your now cold snickers like balls and then place them on a parchment paper. Sprinkle with a little bit of the crushed peanuts when the chocolate has set somewhat but before it is completely set.
Place the truffles in the fridge if you live in a hot climate or keep a very warm home. If not you can let them set on the counter and then serve.
Keep your truffles refrigerated for maximum freshness and eat within a week.
A MONDAY W/ ME FEATURING ANIMA MUNDI HERBALS | Good Eatings - YouTube
After a couple of high intensity weeks I’m back home for two weeks and it feels great. It took me this weekend but I’m finally posting my Monday vlog in collaboration with Anima Mundi Herbals and I’m very excited for you to see it. When they approached me and suggested we work together I was thrilled, I love their sleek look and golden company values. They care where their products come from and that is so lovely.
I’ve included three recipes here using a selection of their goods. First I made a green liver vitality smoothie for breakfast which is really creamy and only has a hint of green flavour. That was a nice surprise using their liver vitality powder, even though it contains spirulina which I usually don’t like the taste of and a whole bunch of other green herbs it really doesn’t taste that green. I also added their coconut cream powder which added a nice fullness to the smoothie.
Secondly I made a tahini chai latte using their adaptogenic mushroom powder as well as their plant based collagen. I think both these things have been trending for a while online and while adaptogenic powders are derived from mushrooms, collagen is usually derived from dead cows. I think it’s awesome that Anima Mundi has made this plant based collagen enhancing compound which is completely cruelty free and vegan. We don’t need to harm other beings to be beautiful. Don’t you agree? The powders themselves have very little flavour and lend themselves to a variety of drinks or treats. The adaptogenic powder has some caco in though and leaves a subtle hint of chocolate in anything you use it for. Next up I’m going to add some to my nut and fruit snack balls. Maybe a variety of these, or these, or these, haha.
Finally I made a bonus recipe which is not featured in the video but is all yours here if you scroll to the last recipe. It’s a ginger kombucha drink flavoured with apple juice and raspberries. To the drink I added Anima Mundi’s Happiness Tonic which again doesn’t have a flavour but is a concoction of herbs and plants that are soothing and hormone balancing. It should work as a stress reliever and I have yet to find out if it works for me. I’m adding it to both my water, tea and kombucha at the moment to keep my nerves at bay. So much studying, blogging and working with no extra hours in the day can be challenging sometimes and I enjoy adding the happiness drops to my day to aid me with my daily tasks.
I’m happy to let you know that Anima Mundi is offering you 15% off your purchase until the 31/12/2017 with the code: goodeatings. Enjoy! x
Golden raisins, or other dried fruit
Simply blend all the smoothie ingredients until smooth in a high speed blender.
Pour into a bowl and if you’d like to make the yogurt heart shapes in the smoothie dollop plant yogurt into the bowl evenly. Using a chopstick or similar draw the stick through the dollop to create the heart. See video for more instruction.
Top with your favourite toppings, I’ve listed mine here to the left.
ADAPTOGENIC TAHINI CHAI TEA LATTE
YIELDS: 1 servings / TIME: 10 min
Chai tea latte:
1/2 cup black tea, I used assam
1/3 cup plant milk, I use oat or soy
1/2 tbsp tahini
1 or more tsp of liquid sweetener, to taste and I used brown rice syrup
1 tsp adaptogenic mushroom powder
1/2 tsp plant based collagen
1 tsp chai spice blend, see instructions for spices and ratio
1/4 tsp vanilla extract, optional
If you’d like to make your own chai spice blend here is the recipe:
Mix 2 tbsp ground cinnamon, 1 1/2 tbsp ground cardamom, 1 1/2 tbsp ground ginger, 1 tsp ground cloves, 1/2 tsp ground black pepper and 1/2 tsp ground nutmeg. Store in an air tight jar/container.
To make the latte combine all the ingredients in a small sauce pan and heat while whisking vigorously. If you’d like you could blend all the ingredients together before heating them in the sauce pan to get an extra smooth latte.
Pour into a mug or glass and add your frothed mylk as well as dust with cinnamon.
If you’d like your latte to look extra pretty sprinkle some edible flower petals on top just before serving.
RASPBERRY, APPLE + GINGER KOMBUCHA HAPPINESS DRINK
YIELDS: 1 servings / TIME: 5 min
3/4 cup ginger kombucha
1/4 cup apple juice
30 – 40 drops happiness tonic
4-5 thawed frozen raspberries
Place your raspberries at the bottom of a glass and add a couple of ice cubes.
Pour in one part apple juice followed by the happiness tonic drops.
Greetings from my health coaching course meeting. I’m taking a break from studying this morning to share a new recipe with you. With sleepy eyes and a brain full of whirling thoughts on health, hormones and a beckoning oral presentation I’m savouring this moment to connect with you before it’s all go, go, go again. It gets better too because this post is all about cake. Plum cake to be exact. I started developing this recipe when we where in the high season for plums and I know that time is long gone here in Sweden but I’m hopingit’s plum season somewhere in the world, haha.
It’s a simple cake perfect for ‘fika’ as we call it here in Sweden. Meaning the cake is not fancy like a birthday or celebration cake but perfect for gatherings with friends and family where something a little sweet is in order.
The plums bring a nice moisture and flavour whilst the overall flavour has hints of lemon throughout. It’s not the lightest or airiest cake but the texture is very satisfying and not heavy as such. The almond meal brings a nice touch both in flavour and texture. And with a little icing sugar dusted on top it fits right in with the Christmas holiday season we’re now entering.
I hope you guys like the look of my plum cake and that it’ll bring you much joy. Now I’m off to eat breakkie with my class mates before another big day starts here. Sending you all much love! x
YIELDS: 8 servings / TIME: 50 min
5 plums, halved and sliced
1 cup soy milk, or other plant milk
1/2 medium sized lemon, juice and zest
1/4 cup unsweetened apple sauce
3 tbsp extra virgin olive oil
1 tsp vanilla essence
3/4 cup coconut sugar
1 1/2 cup gluten-free all purpose flour
1 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
Preheat oven 175 degrees celsius.
Place a parchment paper at the bottom of a 24 cm spring form baking tin and secure the sides around it. Grease the paper and the sides of the tin.
Combine all the wet ingredients including lemon zest as well as coconut sugar in a mixing bowl.
Once thoroughly mixed sift in your flour, almond meal, baking powder and baking soda and whisk to combine.
Pour the batter into the greased spring form. Place the sliced plum halves around the outer edge of the cake as well as one piece in the centre.
Bake the cake in the middle of the oven for 40 minutes or until a knife comes out clean/dry from the center.
Let cool slightly before removing from the spring form.
PEANUT BUTTER HOT POT W/ WINTER VEGETABLES + CHICKPEAS | Good Eatings - YouTube
I’m back home and thoroughly enjoyed preparing this post for you this morning at my own desk, in my own living room, sitting on my own share. There is just something about being home that is so soothing and brings so much comfort. So from this cosy place I bring you a dlicious winter warming recipe for a peanut butter hot pot that was on repeat before we left for Dubai about ten days ago. It has some of my favourite autumn winter vegetables and chickpeas which make it a filling and very nourishing dish for those cold nights.
And as I say that I think that the flavour combination in the dish with the peanut butter and spices could be equally delicious in a warmer climate. I’ll leave the decision on this up to you guys. Either way it’s a combination of some of my favourite things like peanut butter, garlic and ginger along with chunks of pumpkin and topped with crunchy peanuts.
I must say that one of my favourite things about this peanut butter hot pot, flavour aside, is the colour. It’s a rich and warm orange hue which I can’t get enough of. Orange is one of my favourite colours though. And yes, I know that was about the 30th time I said the word ‘favourite’ in this post. I hope you will all try it and find out why it’s just that, my favourite, at the moment. Now I’m off to do some recipe testing for a vlog coming up shortly with some beautiful goods from Anima Mundi Herbals. Stay tuned for that and see you back here in this space next week! x
WHITE BEAN HOUMOUS W/ RAS EL HANOUT ROASTED CAULIFLOWER
YIELDS: 4-6 servings / TIME: 30 min
1 large brown onion, peeled and in eight rough pieces
5 garlic cloves, peeled
1 inch ginger, peeled and very roughly chopped
1 tsp hot chilli flakes, or less/more depending on your preference
1 tsp paprika powder
3/4 tsp ground turmeric
3/4 tsp cumin
1 can (400 ml) chopped tomatoes
1 cup unsweetened plant milk, I use soy or oat
1/2 cup water
1/2 cup smooth peanut butter
1 tbsp vegetable stock powder, or one cube
1 tbsp coconut sugar
1 small cauliflower, in florets
1/2 small sweet pumpkin, in bite sized cubes
5 large swiss chard leaves, stems removed and leafy parts in rough pieces
1 can chickpeas, drained and rinsed
Sea salt and black pepper, to taste
Start by blitzing your onion, garlic and ginger together with your spices (except for salt and pepper) in a food processor for a couple of minutes. You should have a rough, i.e. not smooth, paste.
Add a little oil to a sauce pan over medium heat and sauté the paste for a minute or two until very fragrant.
Then add your plant milk, water, peanut butter, vegetable stock powder and coconut sugar. Bring to a simmer and stir to combine into an almost smooth sauce. Let simmer for 2-3 minutes to let the flavours meld together.
Finally add your chopped tomatoes and vegetables, except for chard, and simmer covered for 15 minutes or until your vegetables are tender.
Add your chard and chickpeas, stir to combine and let simmer another couple of minutes until the chard is wilted and chickpeas warm.
Serve with brown rice studded with sesame seeds, quick pickles (I used carrots but I often make the ones from this recipe as well), spring onion, salted peanuts and lime wedges to squeeze on top.
Rob and I have lived in Sweden for over a year now and I thought it’s about time that I give you some tips on where to go if you ever visit. We live about a one hour drive away from Malmö which is Sweden’s third largest city and we’ve visited the sea side city quite a lot since moving over. Even though Malmö is the third largest city it’s not very big, it’s proportionate to the country I guess, and houses roughly 330 000 people. It’s way larger than our little village but still not anywhere near the size of London where we used to live. Either way we love visiting and enjoying the cafes, restaurants and shops available to us there. And a perk of the size of Malmö is that you can walk around the central parts which we really enjoy. I think renting a bike would be another great way to get around the city. As we were walking around Malmö on our self-proclaimed day off and filming this vlog I thought I should list three of the places I love in Malmö for you. If you enjoy this post please let me know and I’ll do more Malmö related posts, there are loads more spots that I could share with you. So, here goes the first one.
This is the place Rob and I have eaten at the most times since living in Sweden. It’s a Meixcan and Korean fusion restaurant set in a bar environment. The food is inspired by street food and is served in disposable bowls. If there’s a down side to the place it’s this. Their vegan bibimbap makes up for it though. A rice bowl topped with the tofu you usually find wrapped around rice at sushi restaurants, seaweed salad, pickles, black beans and spicy as well as a milder green sauce. On he side a deep fried wheat cracker that is to die for. It might sound like a strange combo but believe me you won’t regret trying this fusion bibimbap!
This bakery and pastry shop has been very talked about for the vegan donuts they offer every Friday. We were sadly not there on a Friday but visited on a Thursday instead but we had a fantastic experience nonetheless. I had the most beautiful vegan baked goodie I have ever had in the shape of a mini tarte with a sea buckthorn filling and sweet aquafaba meringue to top. Rob had a sweet wheat bun filled with house made apple sauce. We also brought home their ‘grötbröd’ which is a sourdough bread with a porridge base. Everything we had at this charming and modern meets rustic bakery gets ten out of ten. A must visit for vegans in Malmö who like to ‘fika’.
This is a concept store with focus on sustainability. You can find beautiful clothes, home wares and plants here. Not all vegan and not for all wallets but still a great place for inspiration and mooching around. They even have a very cosy café where they serve oat milk coffees and always have something vegan to snack on. I usually buy my bamboo tooth brushes here and dream of what I want our home to look like and what should go on my Christmas wish list.
Have you guys been to Malmö? Where are your favourite spots? x
I’m back in Dubai (for more work) and what better time than now to share this simple but impactful recipe for walnut dukkah? None I tell you. This nut, seed and spice mix is a take on a classic Middle Eastern recipe and brings lots of flavour to your salads, soups, buddha bowls, houmous and whatever else you can sprinkle it onto. The toasted walnuts, sesame seeds and spices really do take things to a whole new flavour universe.
Place your walnuts on a baking tray and roast them in the oven for 5-10 minutes. They should become slightly darker and fragrant. Watch out to prevent burning.
Toast the sesame seeds in a skillet over medium heat. Move them around a lot. This will only take about 3 or so minutes. They will become slightly golden. Place them in a mixing bowl and set aside.
Add your whole spices to the now empty skillet and return to the heat. Dry toast your spices for a couple of minutes moving them around frequently until they become very fragrant and start making a slight popping sound.
Place your toasted spices in a pestle and mortar and roughly grind them. Add to the bowl with the sesame seeds.
When your walnuts are toasted you can roughly pound them in the pestle and mortar until they are slightly ground yet still a little chunky, you don’t want the nuts to be completely ground.
Add the nuts to the bowl along with the sea salt and mix to combine all the components.
Store in an air tight container and sprinkle generously over salads, soups, houmous and anything else you fancy.