Sweet

Choco coco nana cake

3 dl wheat flour
1 dl cocoa powder
1 dl sugar
0.5 tsp salt
1 tsp vanilla sugar
1.5 tsp baking powder
2 very ripe, soft bananas
3/4 dl coconut oil
About 1 dl water
A little butter for greasing the pan
Shredded coconut for dusting

  1. Preheat the oven to 175°C.
  2. Grease and dust a 25 cm springform pan or a loaf pan with shredded coconut.
  3. Mix all the dry ingredients in a bowl and set aside.
  4. Mash the bananas into a purée with a fork.
  5. Add the oil and water to the bananas and stir.
  6. Pour the banana mixture over the dry ingredients and mix until combined. (Do not overmix, as this develops excess gluten and pops the gas bubbles, making the cake tough and flat.) If the batter feels dry, thin it with a little more water. Note though that it should still be fairly thick.
    Optional: Taste the batter (and disregard the raw baking powder flavor) to see if you need to add another pinch of salt or sugar.
  7. Pour the batter into the pan and bake in the middle of the oven until no or very little batter sticks to a cake tester, about 30 minutes.

This cake is on the darker side taste-wise (and quite filling; I often eat it as a snack in-between meals) and as such it goes very well with a sweet whipped cream (like this one) and/or some raspberry jam. 🍓

False tosca cake
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Chocolate cake:
150 g plant-based butter
2 dl almond milk
1 dl granulated sugar
1.5 dl muscovado sugar – adds more caramel flavor but can be replaced with regular white sugar
2 tsp vanilla sugar
2 tbsp cocoa powder
2 tsp baking powder
4.5 dl all-purpose flour
A pinch of salt

Tosca topping:
1 dl light syrup (golden syrup)
2 dl granulated sugar
1.5 dl unwhipped plant-based whipping cream (I think the one from Oddlygood is the best)
75 g plant-based butter
Optional: A pinch of flaky sea salt

  1. Preheat the oven to 200°C. Line a 20*30 cm baking tray or baking dish with parchment paper. Make sure the sides are fairly high so the tosca topping doesn’t overflow later (or use a larger pan and shorten the baking time).
  2. Melt the butter in a saucepan and add the milk. Let it cool slightly.
  3. In a separate bowl, mix all the dry ingredients thoroughly.
  4. Stir the butter mixture into the bowl with the dry ingredients and mix into a smooth batter.
  5. Pour the batter into the pan and bake in the middle of the oven for about 10 minutes. Meanwhile, prepare the tosca topping:
  1. Combine all ingredients in a saucepan and bring to a boil. Then reduce the heat to medium and let it simmer for about 5 minutes.
  2. Remove the chocolate cake from the oven when it’s ready and pour the tosca mixture over it.
  3. Return to the oven and bake for another 10 minutes, or until it looks beautifully golden brown.
  4. Take it out, let it cool slightly and then cut it into pieces. Don’t wait too long to cut it, as the tosca topping tends to crack once it has fully cooled!

Super simple bittersweet

If you are like me and do not like bananas that have ripened beyond the point of having a tiny bit of green around the base of the stem, this tip is for you:

Eat your overripe banana with this tahini (which, according to me, has a perfect thickness and degree of saltiness) and enjoy a perfect blend of bitter, sweet and salty. 🍌☕

Savory

Sweet potatoes with tahini butter chickpeas
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4 servings: 40 g plant-based butter
3 tbsp tahini
½ tbsp soy sauce
1 tsp maple syrup
1 tbsp lime juice
4 sweet potatoes
2 x 400g cans drained cooked chickpeas
150 g kale
3 tbsp sesame seeds
Crispy chilli oil
2 Spring Onions

  1. Preheat the oven to 200°C. Prick the potatoes all over with a fork and rub with a little olive oil, salt and pepper. Place in the oven for 40-50 mins.
  2. Melt the butter. Add the tahini, soy sauce, maple syrup, lime juice, and 1 tbsp of warm water to a bowl and mix well. It might curdle but keep mixing and add a little more water if you need to thin it down as each tahini brand is slightly different. It will split/ curdle but keep whisking with a fork or a small misc until it comes together into a smooth sauce, about 2 mins. Meanwhile, cook the chickpeas and kale:
  3. Drain the chickpeas and add them to a large frying pan with a drizzle of olive oil and season well with salt and pepper. Fry for about 8 mins on medium heat until they start to brown and pop. Add the kale and stir for another few minutes until the kale has wilted.
  4. When your potatoes have cooked and are very tender, place them on a plate and slice each one down the middle. Feel free to add a little butter into the middle of each one at this point, if you want to. Use a fork to mash the potatoes flat and season them with salt and pepper.
  5. Scatter chickpeas over the potatoes then drizzle plenty of tahini butter over the top. Finish with some crispy chilli oil, sesame seeds and finely sliced spring onion.

Awesome plant-based groceries(that can be found in Sweden)

Plant-based krögarpytt

Basically just pieces of potato, onion and soy ''meat''! A super good low-effort food for lazy days. I just fry and eat it as it is, but traditionally this dish is eaten with pickled beets.

Plant-based krögarpytt by Felix Crispy ch*cken by Oumph Crispy green nuggets by Max Beyong burger by Beyond meat Sensational burger by Hälsans kök/Garden gourmet Plant-based cabanossy by Peas of heaven Alderwood-smoked tofu Beechwood-smoked tofu Rich vegetable vegan fond by Knorr Umami sauce by Yipin Ramen shoyu soup base by Kikkoman Instant noodles by Samyang Ramen Instant noodles by Indo mie Vegovesuvio by Anamma Meal replacement shake by Huel Turkish style oatgurt by Oatly Plant butter by Flora Salmon slices by Ocean kiss Smoked slices by Quorn Epic cheese block by Violife Supreme mature cheese by Violife Casheuzola by Casheury Aseitunas manzanilla olives by Bernal Chili mango by Dave and Jon's Roasted edamame beans by Dave and Jon's Rye bread snacks by Ica Dark chocolate and raspberry protein bar by Star nutrition Whipping cream by Oddlygood