New Potato Picnic Wraps | with Cauliflower Rice & Cashews.

Potato. My one true eniment love in this life. It also so just happens to be the theme of this month’s Månadens Gröna, hosted by initiator Annie from Vegokäk, or New Potatoes to be specific.

So here is my, falling-right-on-the-deadline-last-minute-contribution.
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I have been swamped with going back to full days of work along with plentiful of paintwork done of both in- and exteriors of the summer cottage. (It is me, Stephen Fry reading Harry Potter into my ears and circa one thousand mosquitos hanging out down there in the late pm.)

All in all, I haven’t really felt like I had much time to make a dish this month, but then realised I kinda already had – in shape of my lunch wraps filled with potato and a magnificent nutritional yeast dressing. So here it goes ↓
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POTATO PICNIC WRAPS with Cauliflower Rice & Cashews

→ 500 g new potatoes
→ a couple of cauliflower florets
→ fresh mint & parsley
→ wraps
→ cashew nuts

Nutritional yeast dressing:
→ ½ dl apple cider vinegar
→ ½ dl olive oil
→ ½ dl water
→ 3-4 cloves of garlic
→ 3-4 tbsp nutritional yeast
→ salt to taste

Start by washing the potatoes, if needed, before bringing them to a boil. While potatoes are boiling, shred the cauliflower and leave aside in heat proof bowl. In a mixer, combine ingredients for salad dressing until smooth. Finely chop your fresh herbs.
Once potatoes are cooked, pour its boiling water over the shredded cauliflower. Let sit for circa 1-1½ minute before combining with salad dressing, herbs and potatoes cut into chunks.
Serve in wraps, sprikling a generous amount of cashew nuts on top for extra crunch.
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I also threw some left over chickpeas in there; excellent chance of a fridge cleanse!
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Best picnic tip must be: wraps and a large salad. All you need to bring in terms of cutlery is a bowl and a spoon for serving. No washing up needed! (Well, hardly any…)

More potato recipes:

Oh My Sweet Potato Risotto.
Pizza con Patate.
− ÌSpiced Potato & Leek Soup

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Celebrating bidsummer, vegan lemon curd & floral crowns.

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DSC_0807DSC_0820DSC_0814DSC_0826DSC_0833DSC_0841Happy Midsummer – and here is a cavalcade of photos! Since my 23rd birthday took place on the 23rd, and the following day coincided with the Swedish Midsummer, I took the liberty of creating my very own holiday – namely BIDSUMMER (birthday midsummer, get it?) yesterday.

The weather was gloomy here in Scotland so I turned the living room into a floral haven and set the table with veganized versions of dishes with typical midsummery flavours, such as elderflower, strawberries, dill and new potatoes.

As our main we had Vegotekets dill- and lemon marinated tofu and parsley cream along with Annie/Vegokäk‘s French new potato salad with asparagus. As for dessert, I made a cake with aqua faba meringue, vegan lemon curd, coconut cream and strawberries marinated in mint, olive oil and lemon. It was D-I-V-I-N-E!
To wash it all down the mandatory nubbe of some leftover rum and licorice (Tyrkisk peber!) and elderflower cordial mixed with prosecco.

Månadens Gröna: Rhubarb Mojitos | with Ginger Beer.

FullSizeRender (1)A bunch of inspirational Swedish bloggers have started this vegetarian food challenge. Each month a host blog picks a produce in season for anyone to participate and create new fab-tastic veggie recipes!

This month Rhubarb is the star of the show, which I was really excited to read as it gave me a push to finally try out this recipe that I have been meaning to make since just about 4ever… Namely, Rhubarb Mojitos!
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I was pondering whether I should add a bit of ginger to the rhubarb puree, for a nice sting you know, but decided to incorporate it via Ginger Beer instead and opt out the common club soda.
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I am not really a big drinker but when I do, I am almost certain to go for rum. However, you can easily enjoy this as a refreshing mocktail by simply skipping the alcohol.

You’ll need (per drink):

→ ½ dl rhubarb puree*
→ 10 fresh mint leaves
→ ½ lime, sliced in wedges
→ rum
→ ginger beer
→ ice cubes

*Recipe listed below.
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1. Muddle the mint leaves with the lime juice in the bottom of a drinking glass.
2. Add in some ice cubes.
3. Add the rhubarb puree, rum and ginger beer.
4. Stir to combine and then serve immediately.
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Rhubarb puree:

→ 2 stalks rhubarb
→ 3 dl water
→ ½ dl sugar

1. Trim and chop the rhubarb stalks.
2. In a small pot, add water, rhubarb and sugar. Bring to boil for about 10 minutes, until rhubarb has softened.
3. Add to blender and process until you have smooth consistency.
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I am so looking forward to seeing what the other participants are gonna come up with! x