Pulled Jackfruit in Sofrito with Oven Roasted Corn on the Cob and Guacamole

Jackfruit makes an excellent replacement of pulled pork in South American dishes. Here it is cooked for several hours in Sofrito. Compared to the time it took to make the stew, the Corn on the Cob that goes with it comes together incredibly quick. Simply pop the corn in the oven, without removing the husk, on 200 degrees Celsius for half an hour or so. Couldn’t be easier! Serve with red rice.

Pulled Jackfruit with Corn on the Cob

Soy Meatballs, Almond Potatoes and Blackened Savoy Cabbage with Chanterelle sauce

A hearty meal for a rainy day – I was hungry for some meatballs and potatoes but ended up doing a slightly fancier version of it. The meatballs are TVP-based and the sauce was made using Oatly’s new awesome Faux Créme Fraiche.

Soy Meatballs, Almond potatoes and chanterelle sauce

Almond potatoes are just what they sound like – potatoes which tastes slightly like almonds. They are a delicacy stemming from the north of Sweden and these were kindly given to me by my parents straight from their vegetable garden.  Here the meal was paired with a nice vegan porter.

Seitan Peanut Stew

Trying to compensate for the unhealthy awesomeness of our travels last week, this Seitan Stew with peanuts, bell peppers and tomatoes made a healthy-ish dish. For good measure, it is served with Silken Tofu Cilantro cream and Swiss Chard, generously given to us by a neighbour at our cultivation plot.

Seitan Peanut stew

The recipe for the seitan comes from Vegan Eats World by Terry Hope Romero, a book which I couldn’t recommend enough. It is the “Seitan Coriance Cutlet”, the oven-baked variety.

Vegans visiting Umeå, part 2

Chanterelle Garlic Pizza.

Chanterelle Garlic Pizza.

Artichoke Pizza with truffle flavoured potato crisps.

Artichoke Pizza with truffle flavoured potato crisps.

The next stop on our food journey through Umeå was the Basilica pizzeria. They had four vegan pizzas to choose form, each one including vegan cheese! We ordered one with Chanterelles and Garlic and another one with Artichokes and truffle flavoured crisps(!). Quite unorthodox, quite damn tasty. There wasn’t any shortage of cheese either, so we left the place wobbling rather than walking.

Fresh Raspberry pie with a generous serving of vanilla custard and two soy lattes.

Fresh Raspberry pie with a generous serving of vanilla custard and two iced soy lattes.

Lastly, we mustn’t forget Valls Kafé, a cozy café in the town centre with a variety of vegan options available, bot savoury and sweet. We opted for the latter with a Raspberry Pie with loads of vanilla custard, as well as two iced soy lattes. Nice to see that there isn’t a lack of “fika” options for vegans in Umeå either!

Vegans visiting Umeå, Part 1

When in Umeå, there is no shortage of vegan food available. I visited the city along with my girlfriend a week ago and thought that I would share the culinary highlights of the trip. This is the first post of two, each containing two such highlights.

First up – Västerbottens Museum. The cafe at this museum had a Beetroot Hummus Wrap with apples and cashews which was anything but a bad start of our trip. Unfortunately, the pictures weren’t of the same quality, hence the lack of illustrations from this particular place.

Tempeh burger with sweet potato fries.

Tempeh burger with sweet potato fries.

Sweet potato fries with chipotle mayonnaise. Yours truly in the background.

Sweet potato fries with chipotle mayonnaise. Yours truly in the background.

Next up – Båten. Everything tastes better at sea, they say (or someone has said it at some point at least, I’d wager) and this was as far as we were willing to go. Båten is a floating restaurant at the shore of Ume River and they have a great selection of vegan food with a carribean twist. We ordered a Tempeh Burger with pickled red onions as well as a Burrito filled with deep fried avocados, everything served with sweet potato fries. As unhealthy and sinfully delicious as it gets, and that’s even without mentioning the awesome dessert consisting of a coconut pannacotta or the craft beers available to go with the meal. All in all one of the best eating out experiences I have had as a vegan, I could rave about it all day.

Deep fried avocado burrito with loads of chipotle mayonnaise.

Deep fried avocado burrito with loads of chipotle mayonnaise.

Coconut pannacotta with fresh strawberries and lime zest.

Coconut Pannacotta with fresh strawberries and lime zest.

Stay tuned for part 2!

Raw cheesecake

Raw cheesecake Making a raw cheesecake is even easier than making an ordinary one. This one here has a crust made from cashews, dates and peanut butter while the filling consists of (preferably soaked) cashews, water, a banana, lemon juice and zest and melted coconut oil. The only preparation needed is to blend the two sets of ingredients and then form a cheesecake. The coconut oil solidifies the filling after one or two hours in the refrigarator. Some semi-mashed blueberries make a great topping.

Taco Flavoured Chickpeas with Sweet Potato Mash

Taco Flavoured Chickpeas with Sweet Potato Mash

For a healthy and ethical alternative to meat in tacos, burritos etc. taco flavoured chickpeas work wonders. Simply fry the chickpeas along with some random veggies and add your favourite taco spices.

Sweet Potato Mash makes a nice side dish: roast some sweet potatoes with a generous amount of vegan margarine in the oven at a high temperature and add some finely chopped onions and garlic at the very end. Mash and enjoy.

For a complete dish, add a simple salad, such as the avocado-tomato one shown above.

Thai Coconut Curry

Thai Coconut Curry

A coconut curry always come together quickly. Simply chop up the vegetables you have at home – in this case, carrots, fresh cabbage, zucchini and bell peppers. Add some tofu and/or cashews for protein. The only seasonings needed are some finely chopped garlic, ginger, spring onions, cilantro, parsley and chili. Toss everything together in a very hot frying pan and finish off with a dash of coconut milk.  Serve with rice, preferably basmati.

Saffron Eggplant Dhal

Saffron Eggplant Dhal

A Saffron Dhal is great all year round. Here, oven roasted eggplant provides additional creaminess as well as some smoky hints. Served with a side dish of cumin fried tofu and lettuce straight from my parents’ garden.