To celebrate the beginning of the most beautiful season, I cooked one of my favourite dishes: Savoykål dolmar fylld havre med lingon, gräddsås och kantareller 🍄, in my Le Creuset Nectar – the latest and prettiest addition to my new kitchen. ✨
500g savoy cabbage (outer bigger leaves)
3 dl oatmeal
3 dl water
1 dl olive oil
2 red onions
4 garlic cloves
3 tbsp mushroom flavoured soy sauce
Sautéed chanterelle mushrooms
Vegan cream sauce
For the cream sauce
1 yellow onion grated
1 tbsp olive oil
1.5 dl plant based cream
1 tbsp mushroom soy sauce
Salt and pepper to taste
1. Clean the cabbage, soak the leaves in boiling water for 10 minutes until they are slightly soft.
2. In a pan, sauté onions and garlic wit olive oil until caramelized. Then add the oatmeal, mushroom soy sauce and water, mix together.
3. Place the cabbage leave with the back side up on the cutting board. Place the oat filling in the center of cabbage leaves. Roll the cabbage, squeeze a little bit using your hands. Place in @lecreusetse pot. Repeat the process for the rest of cabbage leaves. Add some water and close the lid. Cook for 15-20 minutes until tender.
4. To make cream sauce, fry grated onion until nicely brown. Pour in plant based cream, add the mushroom soy sauce, oil and season with salt and pepper.
5. Sauté your mushrooms with a little bit oil and salt in the pan.
6. Serve your savoy cabbage dolmas with lingonberry jam, sautéed chanterelles and cream sauce. Enjoy!
In paid collaboration with @lecreusetse
Celebrating the little moments of life with sweet breaks, “Raw Fika” – a modern healthy dessert book a delicious compendium of nearly 50 recipes, designed by Chef Nazli Develi, is served throughout the year in Sweden.
This collection of seasonal raw recipes includes classics such as
Kanelbulle (Cinnamon Bun)
Semla (Fat Tuesday Bun)
Princesstårta (Princess Cake)
Kladdkaka (Sticky Brownie Cake)
Lussekatter (Lucia Buns)
Blåbärstårta (Blueberry Cake)
Jordgubbstårta (Strawberry Midsummer Cake)
Gräddbulle (Cream Buns)
Pepparkaksbollar (Gingerbread Balls)
Hallongrottor (Raspberry Caves)
Dammsugare (Swedish Vacuum Cleaner)
Rulltårta (Roll cake)
Singoalla (Chocolate Shortbread Biscuits with Jam)
Schakrutor (Chessboard Cookies)
Chokladsnittar (Diagonal Cut Chocolate cookies)
Some of sju sorters småkakor (Seven Types of Seven Cookies)
Smulpaj (Apple Crumble Pie)
Morotskaka (Swedish Carrot Cake)
But also modern, more casual sweets such as Kitkats, Coconut Bacon Brownies, Mango Chocolate Tart, Black Forest Cake, Heliodor Truffles with Solar Plexus Crumb, Matcha Yuzu Cake, Emerald Pandan Cake, Golden Milk Cake, Raspberry Valentines Day Cake, Cherry Buckwheat Crunchy Slices, Oat Tiramisu, Classic Tiramsu Cake, Tosca Coins and more.
The book starts with a “Swedish Pastry Calender” to help you catching up everything through the year, continues with detailed knowledge about raw fika ingredients and make-ahead pastry staples. And you find almost 50 brand-new fika recipes with photos.
For traditional desserts, there are also different take-ons and flavour ideas. For example 3 ways of Swedish Vacuum Cleaner: traditional green, bounty, citron and 3 ways of Semla: chokladbollsemla with avocado frosting, almond raspberry jam version, chocolate version. You will also find re-interpreted and refined desserts with a touch of the big wide world.
With the emphasis always on simplicity, but also quality, seasonal ingredients, these fika recipes are pure joy to share and enjoy with those you love.
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Paperback Item Weight: 12.3 ounces
Book Dimensions: 8.5 x 0.32 x 8.5 inches
Published in February 2023, Copyright All Rights Reserved
Get your copy via our sales channels:
Our tiramisu the Swedish way is much healthier, full of fiber, no need to bake, easy-to-make and so delicious! Not like original tiramisu but a kind of a taste reminiscent of it. Try it!
40 g sprouted oat flour (or regular oatmeal, grind in the blender first)
20 g desiccated coconut
70 g medjool dates pitted (measured after pitted), soaked
15 g hazelnut butter or coconut oil
10 g buckini (sprouted dehydrated buckwheat groats)
10 g raw cacao powder
1/8 tsp cinnamon powder
A pinch of licorice salt
A pinch of nutmeg
65 g rolled sprouted oats
95 g coconut cream
70 g coconut milk
20 g cold press espresso
50 g medjool dates pitted, soaked
30 g maple syrup
20 g hazelnut butter or coconut oil
1/4 tsp cinnamon powder
Raw cacao powder
1. To make oat mascarpone, place the oats in a bowl, add the coconut milk. Let it sit for at least 30 minutes or overnight.
2. Then transfer to your blender, add the coconut cream, cold press coffee, maple, medjool dates and cinnamon. Blend until silky smooth. Lastly add the hazelnut butter or coconut oil. Blend again until everything combined well and you get a smooth mixture.
3. To make the kladdkaka crust, place the oats, desiccated coconut, buckini, cinnamon and salt in food processor, blend together.
Then add the medjool dates and hazelnut butter. Combine together. If you need, add a tbsp water. The dough should come together when you press with your hands.
4. Transfer the mixture between jars. Pour the cream over the crusts. The recipe makes 4 small weck jars (160 ml)
5. Dust some raw cacao and drop coffee beans. Let it sit in the refrigerator for 4-5 hours or overnight. Serve cold.
If you liked this recipe, you might be interested in our RAW FIKA book.
Serves: This recipe makes 6 cm 4 pieces cookie
Time: 10 minutes preparation + 10 hrs dehydration
1 tsp chia seeds + 2 tbsp water
1/2 cup sprouted oat flour (Groddat Havremjöl from Da Carla, can be purchased from body store if you are in Sweden. Otherwise check options in your country or Amazon store. You can also sprout whole oats then dehydrate and grind into fine flour.)
2 tbsp raw cacao
1/2 tbsp raw coconut sugar
2 tbsp maple syrup ( or agave, coconut nectar)
2 tbsp unroasted hazelnut butter
1 tsp extra virgin olive oil
1/4 tsp licorice salt (from Saltverk Iceland, can be purchased from RawLiving UK . this salt adds another layer of dimension to the overall taste experience. So don’t skip but if you can’t do, just use pink himalayan salt)
1/4 tsp baking powder
2 tbsp chopped raw chocolate (Wermlands Raw Choklad or make your own.)
1. In a mixing bowl, mix chia seeds and water. Keep stirring for the first minute or so to prevent the chia seeds from clumping together. Then set asid for 5 minutes.
3. Then add the rest of ingredients in the chia seed mixture. Stir well to combine.
4. Fold in the chopped chocolate.
5. Transfer the dough onto a baking tray lined parchment paper. Lightly wet your hands with a little bit olive oil and shape the dough into small cookies. ( 6 cm X 4 pieces ) The cookie won’t spread, so shape it the way you want the end result to look like.
6. Dehydrate for 8-10 hours (or overnight) until fully dried both sides of the cookies in the Excalibur dehydrator.
7. It can be stored in the airtight container or jar up to 2 months. Once opened the jar, consume immediately for the best taste.
This Raw Chocolate Cookie recipe is from our “Mad About Raw: Exclusively Designed Raw Food Recipes” (Expanded Second Edition) Cookbook.
If you loved this recipe, you might be interested in our “ Mad About Raw” Cookbook.
90 g white quinoa uncooked
130 g water
1/4 tsp salt
1. Soak the quinoa in a bowl for at least 3-4 hours to remove its phytic acid and bitter taste.
2. Once soaked, rinse and strain, transfer to your blender along with the water and salt.
3. Blend for 40-50 seconds at a high speed blender or until the batter is smooth. The batter will not be too thick, it is just more liquid like a crepe batter.
4. Transfer the batter into a large bowl and let it sit for 10-12 minutes to thicken.
5. Warm a non-stick pan over medium heat and spray a little bit of olive oil all over the pan.
6. Pour 1/4 cup of batter into the center of the pan and using the back of a spoon.
7. Cook for 2 minutes on one side, then flip and cook on the other side.
8. Repeat the process for the rest. Make sure you spray the pan with olive oil for each crepe.
Storage: up to 2 days in an airtight container.
This recipes makes 5 x 20 cm crepes. Double the ingredients for big batch.
Serve with pulled oyster mushrooms, tomatoes, green onions, parsley and hemp hearts or with your favorite filling.
If you loved this recipe, you might be interested in our “FOOD WE LOVE: Feel-Good Wholesome Plant Based Recipes from Scratch”.
Bibimbap – A korean iconic dish which tastes so unique with authentic flavours even though it seems like a kind of buddha bowl.
In Korean, the word bibim means “mixed” and bap means “rice”, so bibimbap literally translates to “mixed rice”.
It is a warm bowl of mixed rice topped with various individually prepared seasoned raw and cooked vegetables, a protein of choice, and served with korean hot red pepper sauce called “gochujang.”
As the bibimbap mainly consists of rice and vegetables, it can be easily veganized no matter what Korean restaurant you go to. Just ask for tofu or mushrooms instead egg and meat.
I learned this delicious dish and more about Korean temple food during my visit to Seoul this year. There were so many variations of bibimbap I tasted and loved, the recipe I’m sharing is just one my favorite ways to eat it and close to original version.
1 cup brown rice or mixed rice of your choice
200 g oyster mushrooms
200 g pulled young jackfruit
2 tbsp olive oil
1 tbsp tamari or coconut aminos
1 tbsp gochujang + more for serving
1/4 cup pickled daikon (see below)
1/4 cup kimchi
5-6 shishito peppers
1/4 cup bean sprouts
100 g spinach
3 garlic cloves minced
1 julienne sliced carrot
2 toasted nori sheets
70 g daikon julienne sliced
50 ml rice vinegar
50 ml water
1 tsp pink himalayan salt + more as needed
1 + 1/2 tbsp coconut sugar
1/2 tsp gochugaru korean red pepper powder
1. Preheat oven to 200°C with fan. Clean mushrooms with a damp paper towel. Using your hands, pull the mushrooms roughly into pieces. Set on a parchment paper-lined baking sheet.
2. Strain the excess water of canned jack fruit, repeat the process for jackfruit as well.
3. Drizzle with 1 tbsp of the oil, 1 tbsp tamari and korean hot pepper paste. Toss around to evenly coat the mushrooms and jack, then bake for 20 minutes, or until mushrooms and jack are a bit crispy and brown on the edges.
4. To make pickled daikon, julienne slice the daikon and place in a jar.
Bring rice vinegar, water, coconut sugar and salt to a gentle boil.
Pour the hot pickling liquid over the daikon. The pickles can be eaten straight away, but they are worth making a day in advance as their flavour develops with time you sit them. Store in an airtight jar in the fridge. They can be stored up to 4-5 weeks.
5. Heat up 1 tsp of oil in a medium non-stick pan. Throw in the shishito peppers and fry them by pressing down with a lid of pot from time to time until they are nicely browned on all sides. Season with salt and set aside.
6. Throw in the spinach and chopped onions and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. . Add some minced garlic and stir well. Season with salt and pepper. Set aside.
7. Throw the julienne sliced carrots, 1 tsp olive oil and a pinch salt, fry on medium-high heat for 1-2 minutes. Set aside. Repeat the process for bean sprouts or you can serve them raw if desired.
8. Using a sharp knife, thinly slice toasted nori sheets. Set aside.
9. Divide all the veggies, kimchi, pickled daikon, thinly sliced nori sheets, oven baked pulled mushrooms and jackfruit between two bowls. Sprinkle with asian sesame seeds and top with extra gochujang about 1 teaspoon. Enjoy!
For the rice
2 cups sushi rice
2 cups water
1/4 cup rice vinegar
1 tbsp coconut sugar
1.5 – 2 tbsp beetroot powder
1/2 tsp salt
5-6 nori sheets
For the veggies
4-5 asparagus or 1 zucchini
A bunch of kale or spinach
1 large carrot cut
200 g mushrooms or tempeh
Tamari or soy sauce
Plant based mayo
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
2.After the rice has drained, put the rice in a heavy saucepan over, add the water and cook on medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
3.While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, coconut sugar, and salt. Heat mixture just until the sugar dissolves (don’t let it boil). Remove from heat and let cool to room temperature.
4.When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Then add the beetroot powder. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly and becomes pink.
5.Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
6.Lay down sauted carrots, zucchini, asparagus, spinach or kale, long strip cut tempeh or sauted mushrooms. To saute, cut each veggie in long thin strips ( don’t use inner parts of zucchini, only outer parts), fry each veggie seperately in the pan with a little bit soy sauce and oil until soften.
7.Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
8.Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
9.Brush the rolls with sesame oil and cut using a very sharp knife.
10.Top with vegan mayo, chili, fried onion and microgreens if desired.
B12 enriched macadamia cheese with probiotics from @helhetshalsa , maple baked plums, seaweed, pea sprouts, lemon powder, blackpepper. ✨
2 cups raw macadamia
1 tbsp garlic powder
2 tbsp nutritional yeast
1/2 cup water
2 tbsp lemon juice
2 probiotic capsules @helhetshalsa
1 vitamin B12 capsule @helhetshalsa
2 tbsp seaweed flakes
1/2 tsp pink himalayan salt
Place macadamias in a bowl, cover with water for 4-5 hours. Once soaked, drain thoroughly and add to food processor Add garlic, lemon juice, nutritional yeast, and sea salt and process until very creamy and smooth, scraping down sides as needed. Add the water a little at a time until a creamy consistency is reached.
Transfer mixture to a mixing bowl and add the probiotics and b12. Stir to combine with a wooden spoon.
Place a fine mesh strainer over a small or medium mixing bowl and lay down two layers of cheesecloth. gather the corners and gently twist the top to form the cheese into a ball.
Leave to set on the countertop at room temperature or dehydrator at 26 C for at least 24 hours, up to 48. The longer it sits, the firmer and tangier it will be.
Once the cheese has cultured enough for taste, transfer to the refrigerator to set for at least 6 hours to firm and chill. Coat with seaweed, lemon powder, blackpepper or whatever you want.
Enjoy on the top of your bread along with some seasonak fruits and greens.
1 cup cherry tomatoes
1 cup strawberries halved
1/2 bunch basil
1/2 cup pickled red onions
1/4 cup pickled black mustard
1/4 cup balsamic
Sunflower seed cheese shards ( recipe from our GOURMET RAW book) or roasted cubed old day bread of your preference.
In a large bowl, mix the tomatoes and strawberries. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend. Arrange with pickled red onion, black mustard, sunflower seed shards and fresh basil, serve.
170 g pulled young jack fruit cooked
200 g potato boiled
2 tbsp tapioca flour
1 tbsp olive oil to brush
1/4 tsp red chili
2 garlic minced
1 tbsp tamari or 2 tbsp coconut aminos
3 springs of green onion chopped
1 tsp pink himalayan salt
Chopped red cabbage
40 g pearl barley cooked
100 g mixed Thai rice cooked
1. Pressure cook potatoes. Once cooked peel and mash with a help of fork.
2. Pull the the cooked jackfruit with your hands so that it appears shredded instead of mashing it.
3. Combine both the jack and mashed potato in a bowl, add tapioca flour, salt to taste, minced garlic, chopped green onions, coconut aminos and red chilli powder.
4. Mix well, shape them into round cutlets by using a 5-6 cm ring mould with a pressing handle. Then refrigerate for 1 hour before cooking.
5. Brush some oil on both sides of the cutlets before placing them on the baking tray lined parchment paper. Bake in the oven at 200 C with a fan for 15-20 minutes or becomes crispy and golden brown.
6. Serve with plant-based mayo of your choice, grilled green onion, chopped cabbage, chili pepper, lime wedges and pearl barley and mixed rice.
There is also other way of serving this dish…
One of our most loved creations from our new raw vegan collection. The balsamic vinegar adds a nice tangy dimension to sweet beets, and creates a complementary flavor with chocolate.
120 g dried raisins soaked
100 g raw chopped beetroot
40 ml balsamic vinegar
20 g raw cacao powder
55 g desiccated coconut
90 g almond flour
20 g coconut oil melted
1/4 tsp licorice salt or pink himalayan salt + more as needed ( taste before rolling, to add more dimension add a little bit more salt if you need)
150 g melted raw chocolate
Edible gold, freeze dried raspberry powder or desiccated coconut
1. Place balsamic and beets in a food processor. Blend together until beet is chopped into very small pieces (rice-like).
2. Then add soaked raisins and continue to blend until you get a smooth paste.
3. Add the cacao powder, desiccated coconut, almond flour, salt and melted coconut oil. Blend together.
4. Transfer dough to a bowl, sit in the freezer for 30 minutes.
5. Once time is up, and the dough is thickened enough, roll the dough into small balls in desired size with your hands. Freeze for 10-15 minutes while you are melting the chocolate.
6. Melt the raw chocolate using bain marie, let it cool at room temperature for 10 minutes.
7. Remove the balls from the freezer. Dip each one in melted chocolate. Let it cool on a parchment paper.
8. Roll in edible gold powder and fd raspberry powder, or desiccated coconut according to your choice.
9. Place in the refrigerator for 15-20 minutes before serving.
If you loved this recipe you might be interested in our raw books: “RAW FIKA“, “GOURMET RAW CAKEBOOK” and “MAD ABOUT RAW.” For more, visit our SHOP.
Do you know that our first raw book called “GOURMET RAW” that first published in 2019, now has its expanded and new edition with 140 recipes? We want it to be accessible to all, so the kindle edition is now only 9.99 USD !
Ever since I visited Thailand, I noticed that many dishes in Europe is lack of flavour.
It is a fact that the first week in Thailand was tough. 🙂 It was an upset stomach experience since I’m not familiar with such intense spices. I must admit I mixed it up a bit too much too. I remember I called the Vegano Bangkok @veganobkk to order some vegan pizza almost every night for the first week, to recover. 😀 But after the first week I started to feel that everything I ate was incredibly aromatic, delicious and healthy. It is said about Thailand that you either love it very much or you don’t like it at all, there is no middle way. I’m definitely one of those who love the most! Can’t wait to visit this beautiful country again one day.
Today, I’m sharing one of my favorite Thai dishes with you. This Khao Soi is our vegan take on the traditional Coconut Curry Noodle Soup from Chiang Mai, Northern Thailand where I spent almost my 2 months. It is delicious, hearty, creamy and packed full of Asian flavours. If you visit Chiang Mai one day, be sure you try it at @goodsoulskitchen, they make the best one in the town.
If you want to make it at home, here is our recipe:
150 g rice noodles
1 lt water
4 tbsp vegan fish sauce
1 tbsp coconut sugar
40 g dried shiitake mushrooms soaked or 200 g fresh mushrooms of your choice
400 ml coconut milk
1/2 tsp salt
70 g chiles chopped
75 g shallots about chopped
3 garlic cloves roughly chopped
1 stalk lemongrass white part only, chopped
4 kaffir lime leaves
5 slices galangal or 1 tsp galangal powder
1 small fresh turmeric (5 g)chopped or 1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
A handful of fried gf wonton strips (remove if you are avoiding oil)
Pickled sour mustard leaves thinly sliced or pickled jalapeno
A few lime slices
A handful of chopped cilantro
Cut 8-19 wrappers into thin strips.( You can use store-bought or make your own gluten-free wonton, recipe here) Fill a small pot with enough oil and turn on the heat. Once the oil is heated, quickly fry the wonton strips until golden brown. Remove and drain on a paper towel to absorb excess oil. Set aside until ready to use.
Place the chiles, shallot, garlic, lemongrass, lime leaves, galangal, salt, plus coriander, and turmeric in a food processor. Add a drizzle of oil, then blend into a fine paste. You can also use a mortar and pestle to pound the ingredients if you prefer.
Heat up a large wok and add a little bit olive oil (use water if you are avoiding the oil).
Add the chile paste and stir-fry over medium-low heat until fragrant. If it appears dry, add a little more water or oil. Do not over-fry the paste or it will turn bitter.
Then add the mushrooms, coconut sugar, vegan fish sauce or protein of your choice ( tempeh, tofu etc would work. Just cook the tofu or tempeh in the oven or pan before adding to the curry paste at this stage ) and continue to stir-fry until they release their aroma.
Now add the water and half of the coconut milk. Bring it to a boil and leave it simmering for 20-25 minutes.
NOODLES AND GARNISH
Meanwhile cook your noodles of choice as directed by the package, then evenly divide the cooked noodles between three bowls.
Prepare the toppings and side ingredients.
Back to the soup, turn down the heat and add the rest of coconut milk. Let it simmer for another 5 minutes.
Ladle the hot curry over the noodles. Garnish with fried wonton strips, shallots, sour mustard, lime wedges, and cilantro.
For the leeks
4 thin leeks
4 nori leaves
Peelings from a whole lemon
5-6 springs thyme
1/2 tsp salt
2 tbsp olive oil
1/2 cup cashew cream cheese
2 strips pickled daikon cubed
8-10 fresh small basil leaves
1-2 tbsp pickled mustard seeds
1. Cut the tops and ends of the leeks, wash and clean them. Cut in two. Place in a square pyrex. Using a small knife make incisions on the leeks. Drizzle a bit olive oil. Add the lemon peelings, salt and thyme. Cover the pyrex in order to prevent leeks burnt. We want them soft and juicy. Bake in the oven at 175 C for 1 hour. Once done, let it cool at least 20 minutes. Then remove the first layer of leeks.
2. Place the leek on a nori sheet, roll it all around, cut the nori sheet in two. Use the other half for another leek. Repeat the process until all leeks are rolled in nori.
3. Place 4 of them on a plastic wrap, lay another 3 on the top of 4 leeks, then 2 and lastly one. Cover it completely with the plastic wrap and roll it up tight. Make a knot on both sides, make sure they are right enough. Let it sit in the fridge at least 5-6 hours.
4. Once time is up, cut the roll in 7-8 equal thin pieces. Divide between plates. Brush with some olive oil and lemon juice.
5. Decorate with cashew cream cheese, pickled daikon cut in cubes, small basil leaves and mustard seeds.