Oh My Sweet Potato Risotto.

DSC_0283I am on somewhat of a risotto roll at the moment. This one here is my 3rd in a week’s time. At this rate I will be a (if but self announced) risotto expert in no time! I even cooked this very same recipe over an open fire (#originalhipster) last Friday night, which added some lovely smokey undertones to the mix. Possibly as I may have burnt the onion slightly…

As you can tell, I am working hard on being able to add “great outdoorsy type” to my list of personal traits. The only problem I have found with being a GOT (yes, Great Outdoorsy Type, not Game of Thrones! So 2013!) is of course that one is bound to reek of bonfire smoke the fortcoming dayS in plural – anyone have some tricks up their sleeves on how that is avoided? Rubbing your hair in garlic cloves?

Right. A little less conversation (or monologic ramble), a little more action, as Elvis would say. He was obviously refering to cooking action.


→ 2 medium sized sweet potatoes
→ 2 tbsp olive oil
→ salt, pepper, cayenne pepper (opt.)

→ 1 litre vegetable bouillon
→ 5 tbsp dairy free butter
→ 2 onions
→ 3-4 garlic cloves
→ 4 dl arborio rice
→ 1 dl white wine
→ a handful fresh or frozen spinach

Set oven to 200°C.
Cut sweet potatoes into smaller chunks, then drizzle with oil, salt and pepper. You can always experiment a bit with other spices, perhaps some cayenne, cinnamon, etc! Roast in oven for about 30 minutes.
First things first with risotto, I like to get the bouillon warmed up and ready. Leave it on low heat in a sauce pan with lid while preparing the remaining ingredients.
Then, chop onions and saute on low to medium heat until softened, about 8 minutes, adding the garlic cloves when circa 2 minutes remain.
Add rice and give the mix a good stir, before pouring the wine in. Let this cook for about 2 more minutes, before you start adding the bouillon. Add about 2 dl at a time, and make sure the liquid is absorbed before adding more. Keep stirring all the while. This will take about ~30 minutes.
Finally, add in the roasted sweet potato and spinach. Stir to mix. Season with salt and pepper to taste. Perhaps top it all of with a vegan cheese if you are in that mood. Voila!

What are your favourite things to put in a risotto? Hit me up with ideas or recipes to try!

Also have a look at some more things sweet potato:

Sweet Potato, Tahini & Roasted Chickpea Bowl.
4-ingredient Sweet Potato Falafel.
Sweet Potato Pizza w/ Artichoke Cream.


Roasted Parsnip & Pear soup.

DSC_0383Hey bloggy! I feel like a long time no post is in order as I, despite the few scheduled ones before the trip, have not actually sat down to write a single word in ~real time~ for about a month.

… And what a month it has been. Except for my trip to Japan I have also changed jobs, homes, countries and marital status. Everything, all at once. In order not to have a complete freak out I try to occupy myself (my mind) best I can, and chopping vegetables are as per usual proving to be a good escapism.
This months theme for #MånadensGröna hosted by Annelie is the letter P. I was pretty set on cooking something using Parsnips, and they ended up blended into a soup with Pears and Leek (whos Swedish translation gives an extra P – purjolök!). This is the first time I have used fruit in a savoury dish but I must say the results were unexpededly grand!

The creation was topped up with some thin pear slices fried in butter and maple syrup

→ Also read my post on 3 ways to make soup more filling + fun.



→ 2-3 parsnips
→ 2 tbsp olive oil
→ 3/4 tsp nutmeg
→ salt, pepper
→ 3-4 pears, save some slices for garnish
→ an inch fresh ginger
→ 1 yellow onion
→ ½ leek
→ 1 litre vegetable bouillon
→ 1 bay leaf
→ 50 grams coconut cream

→ 2 tbsp dairy free butter
2 tbsp maple syrup
→ a pinch each of ground cummin + coriander

Set oven to 220°C. Slice parsnips and toss with oil, nutmeg, salt and pepper. Bake for ∼20 minutes. Add sliced pears and bake for another 15 minutes.
Meanwhile, saute onion and leek on medium heat until softened. Add ginger, bouillon, bay leaf and the roasted vegetables and bring to a simmer for about 20 minutes.
Melt butter in a larger skillet on medium-high heat, add in maple syrup and ground spices along with the pear slices. Cook and stir for about 4 minutes until the pears are tender.
Remove bay leaf from soup before mixing soup with stick blender, stir in creamed coconut and combine.
Top soup with pear slices and some seeds of choice.

Some previous #MånadensGröna works of mine:

Strawberry & Avocado Salsa
Blackberry Pizza Bianco.
Cauliflower Mac n’ Yeast

Spruce up your Soup | 3 ways to make soup more filling + fun.

I find it a bit bland to eat soup “just as it is”. Perhaps this is something derived from how a typical Swedish soup meal would involve a boiled egg for topping, or be followed by pancakes for dessert — in other words, a little something to bulk up the soup.

Sometimes it is nice to just serve it with some fancy bread and hummus on the side, but here are 3 ways I like to spruce up my soup with toppings:

∗ Sautéed Potatoes and Tahini Drizzle
∗ Roasted Seeds/Nuts (like sunflower kernels is an inexpensive and tasty staple!) and Balsamic Vinegar
∗Roasted Chickpeas and Fresh Herbs

… Or why not mix and combine as you feel? Do you have any tips and tricks for making a soup more fun?

Some more soup ideas where this philosophy is practised:

Khao Soi with Crispy Noodles.
Vegan Friendly Phở.
Potato and Leek soup.

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Khao Soi for the reminiscing Vegan.

February evenings in Scotland definitely makes reminiscing over bygone days in the East a thing of the ordinariness. But alas, if the mountain will not move to you, you must go to the mountain… of course, in this case, the mountain is a (terrific I know) metaphor for a soup. Spicy, warming, crunchy and DELICOUS – quite the opposite of most mountains – this soup has it all! dsc_0185Khao Soi is a traditional curry-like soup much popular in the northern regions of Thailand and Laos, although it is said to originate from the Burmese cuisine. This dish is, to my great despair, not something you would normally find at your local thai take away in the west along with pad thai and massaman curries. Through my many visits to Chiang Mai, this dish was a definite go-to of my evening street grub.

Now I do not know what genius came up with having 50-50 of regular noodles and deep-fried noodles in the same dish, but it is such a game changer.



• 4 red chillies
• 5 small shallots
• 5 cm fresh ginger
• 4 cloves of garlic
• 2 stalks lemongrass
• 1 tbsp coriander seeds, roasted + crushed
• a handful coriander stalks
• 1 tsp curry powder, like garam masala or madras)

→ In food processor, or large mortar, combine all ingredients until smooth paste has formed.


• a handful of cooked noodles, set a bit more than half aside for the main dish
• vegetable oil

→ In small sauce pan, heat vegetable oil. Once hot, throw in one noodle and once it sizzles, add in more to form a little noodle nest. Using thongs, turn frequently and once golden brown and crispy – set aside on a prepared dish with kitchen roll. Repeat with the rest of your noodles; I find it best to work in small batches here.


• 2 cans coconut milk
• 2,5 dl vegetable stock
• 3 tbsp soy sauce
• 1 tbsp brown sugar

• lime wedges
• noodles
• fresh coriander
• thinly sliced shallots
• pan fried tofu

→ In large skillet over medium heat, fry curry paste until browned, about 8-10 minutes. (Whilst turning your fried noodles for instance.)
Add coconut milk and bring to a boil, then add the remaining ingredients. Let simmer for about 15-20 minutes.

To serve, add boiled noodles to a bowl, top with tofu and/or vegetables of choice, pour soup over and top off with crispy noodles, fresh coriander leaves, lime wedges and thinly sliced shallots.


… And why not have a look at:

My Week in Silence at Doi Suthep.
Photo diary: Chiang Mai.
Quick vegan Phở-inspired soup.

Veganized Ramen.

For the past month-or-so I have made a big batch of veg broth at least once a week; ready to be warmed up and, accompanied by noodles and veggies, turned into a hearty bowl of ramen. Comfort food at its finest for this insanely windy January we are having.

Exactly what goes in the soup changes based on what is available in the fridge and/or what is currently on special price, but the broth remains the same. It goes like this ↓


→ 4-5 cloves of garlic
→ 2,5cm/one inch fresh ginger
→ 1 yellow onion
→ 1,5 litre vegetable stock
→ 2 tbsp soy sauce or tamari
→ 14 g dehydrated shiitake mushrooms
→ 1 tbsp miso paste (*ensure it is SFV)
→ 1 x noodle nest per person (*again, make sure is SFV)

Chop onion, ginger and garlic roughly. Let sauté in large pot on medium heat for about 8 minutes, until softened.
— Add vegetable broth, shiitake mushrooms and soy sauce – give a good stir. Bring close to a boil, then reduce heat and let simmer, covered, for at least one hour. If possible, leave for 2-3 hours as the longer you let it cook, the more developed the flavours will be.
— Prepare your noodles and vegetable fillings in a serving bowl. If you wish you may strain the broth (but save the shiitake mushrooms for serving!) or eat it as it is; simply pour over to cover your fillings.

Suggested fillings:

→ tofu
→ bean sprouts
→ carrots
→ pak choy
→ broccoli
→ mushroom
→ spring onion
→ coriander


For similar recipes, have a look at:

Quick vegan Phở-inspired soup.
Potato and Leek soup | with a Spicy Twist.
Thai Green Curry Stuffed Sweet Potatoes.

Vegan Satay sauce | Quick & Simple Dinner Ideas.

Fellow nut butterists, this one is for you. A simpler-than-ridiculously-simple dinner. From chopping board to table in less than 30 minutes. Let’s go.


→ 1 can coconut milk
→ 3 tbsp peanut butter
→ 1 tbsp tamari or soy sauce
→ 1 yellow onion
→ 3-4 garlic cloves
→ 2,5 cm fresh ginger
→ (opt.) ground turmeric, cayenne pepper, cumin – to taste

Chop onion roughly before sauting in a pan on medium heat until softened, add ginger + garlic and fry for another minute. Add in tamari, peanut butter and coconut milk and bring to a boil. Let simmer on medium heat whilst the sauce thickens.

Serve with one, plenty or all of the following:

⋅ stir fry-vegetables
⋅ diced tofu
⋅ diced vegan quorn fillets
⋅ rice
⋅ fresh coriander
⋅ spring onion


Potato and Leek soup | with a Spicy Twist.

dsc_0193I reckon Potato and Leek soup was one of, if not the very, first recipe we ever tried in the mandatory Home Economics in grade 7. Personally, I had never really been a fan of such traditional soups (in before strong deja vu’s of Sunday dinners at grandma’s and stews with chewy pieces of meat floating around…) yet I remember as we slurped on the warm soup before our next class was to commence just how tasty I thought it was. I guess there is just something special about having cooked something yourself from scratch – is it not?
Needless to say, potato and leek soup is somewhat a western classic. If you are a frequent visitor of the blog, you may know how I like to twist classics up with more ~oriental~ flavours. As I vistied Sweden at the beginning of the month, I tried this soup made of leek, potato and red thai curry and my tastebuds broke out in a choreography of the happy dance. What follows here is my recreation ↓


→ 2 leeks, trimmed + chopped
→ 3-4 medium sized potatoes, diced
→ 1 brown onion
→ 2-4 cloves garlic
→ 1 can coconut milk
→ ½-1 litre vegetable stock
→ 1 tbsp red thai curry paste
salt + pepper, to taste
→ some fresh coriander

For garnish: fresh coriander, black pepper, potato dices

Saute onions and leeks until softened, add in rest of ingredients. Stir thoroughly, let simmer on low heat until potatoes are softened. The tinier you have diced the potatoes, the shorter the cooking time will be. Mix until smooth in food processor.

—› Alternatively, shove everything into a slow cooker – cook on low temperature for 9hrs. No need for blending the soup after this as it will be super tender.

Add salt + pepper to taste. Garnish with fresh coriander, black pepper and diced potato.