Gurme Vegan

My gluten-free, no oil required vegan favorite tart dough works easily every time. This dough recipe I shared for Latvian pie a few days ago can be applied to other recipes as well.

🔗You will find the recipe in the recipe archive section, link in bio.

Curious more about whole food vegan recipes?
you may also be interested in our book “FOOD WE LOVE: Feel-Good Wholesome Plant-Based Recipes from Scratch”.📕✨

Don’t throw your parsley stems away. It is vitamin-packed herb can bring a burst of flavor to an array of dishes. They are much more bitter than the leaves, but you can balance the flavours with spinach, hot pepper and nuts.

Recipe for parsley spinach pesto: https://www.gurmevegan.com/parsley-stem-spinach-pesto/

Sklandrausis — Latvian carrot potato pie 🇱🇻 It was voted the worst food in Europe by a website. Not only Sklandrausis, the entire Latvian traditional cuisine has been recognized as one of the most untasty in Europe, leaving only Malta and Iceland behind.

When we accept the fact that things like the best or the worst vary depending on one’s experience, expectations and taste, we should not put these definitions on to any country or person. In addition, no matter how bad it is, kindness is a virtue that elevates people.

This beautiful traditional dish deserves good attention and re-branding. 🫶🏻
🔗Find my modern Sklandrausis (gluten-free & vegan) recipe here: https://www.gurmevegan.com/modern-sklandrausis-latvian-carrot-pie-gluten-free-vegan/

🌈Tip for making the perfect spaghetti squash: Cut them into rings! When you cut the squash into rings, as opposed to just slicing it down the middle, you work with the strands, not against them, since the spaghetti squash strands run horizontally, in a circle, inside of the squash. When you follow this method you will never get soggy squash anymore, just make sure you don’t cook longer than needed.

Full recipe here: https://www.gurmevegan.com/naturally-gluten-free-delicious-spaghetti-squash/

Alla hjärtans dag tårta 💖 Valentines Cake ( Raw, Vegan , Gluten-Free)

In the crust crunchy tigernur oat mulberry coloured with beetroots, in the middle coconut pastry cream half part flavoured with freeze dried raspberry powder, and raspberry chia jam, topped with coconut raspberry bubbles, using semi sphere molds in different sizes.
Decorated with fresh raspberries, pansies and edible gold.

Recipe from my “Raw Fika” book 📚
https://www.amazon.com/dp/B0BVSXDHSG

Potatommus—Hummus the Swedish Way. 🥰🇸🇪
for those who don’t like or can’t digest chickpeas. The texture and taste of Potatommus is very similar to regular hummus but more lighter and tastier with a flavour of sesame, hot pepper, garlic and spring onions. Mums 👌🏻

Ha en bra fettisdagen! 🎉🇸🇪

It is fat tuesday bun (semla) day in Sweden!

Have you ever tried these cardamom flavoured fluffy buns filled with almond paste, topped with whipped coconut cream?

Honestly I’m not a fan of baked version but the raw version tastes heavenly. I have two different raw versions of this cute treat in my Raw Fika cookbook, one of them is made of kohlrabi and almond dough which requires dehydration process and other one doesn’t require, just put the ingredients in the food processor and ready in minutes easily, filled with avocado chocolate cream.

In the caption, a raw vegan semla collection from my “Raw Fika: The Most Loved Swedish Pastry Recipes with A Touch or Big Wide World. “

Get your copy:
https://www.amazon.com/dp/B0BVSXDHSG

In Sweden, February is the month for celebrating Semla – A cardamom flavored Swedish bun. It is also known as Fettisdagen” (Fat Tuesday) in February/March. But Semlor (plural for semla in Swedish) are starting to pop up in the bakeries at the beginning of January.

There is also porridge version of this fat bun called Semmelgröt. It is a warming breakfast dish with a flavour of cardamom served with warm almond milk, whipped coconut cream, almond butter and chopped or sliced almonds on the top. Semmelgröt is truly wonderful for cold winter days to bring some comfort to your way.
Try our recipe here: https://www.gurmevegan.com/swedish-semla-porridge-semmelgrot/

Kitchari spiced cauliflower roasted in the oven, served with garlic cashew mayo, quinoa, pickled red onions, stir-fry cauliflower leaves, fresh parsley. 🌈
Kinda breakfast feast. The idea popped in my mind yesterday night, I couldn’t wait longer and made this beauty in the morning. 🌞

(fat tuesday) is just around the corner in Sweden! 🇸🇪I wanted to try something different this year. Instead raw semla, baked gluten-free one.

The dough made with gluten-free flours such as almond, buckwheat, tapiocw and psyllium husk powder from 🌱
In the middle almond paste along with skåne rosehip marmalade and whipped coconut cream on top. Dusted coconut milk powder instead confectionerys sugar.✨

📝Many of you asked for the recipe when I shared on my stories. It’s long enough and doesn’t fit here. Well, here it is: https://www.gurmevegan.com/gluten-free-vegan-semla/

Naturally Gluten-Free Delicious Spaghetti Squash
Spaghetti squash is also known as vegetable marrow or noodle squash – A nutritious winter vegetable that offers lots of fibre, rich in beta-carotene and folate. Vitamin C and vitamin B6 are also important vitamins found in spaghetti squash. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Regular spaghetti contains on average about 200 calories and 42 grams of carbohydrates per serving (60g). However, spaghetti squash contains only 70 calories and around 17 carbohydrates per serving. A serving of spaghetti squash is about 120 g, and one spaghetti squash serves 4-5 people depending on size.

Tip for making the perfect spaghetti squash: Cut them into rings! When you cut the squash into rings, as opposed to just slicing it down the middle, you work with the strands, not against them, since the spaghetti squash strands run horizontally, in a circle, inside of the squash. When you follow this method you will never get soggy squash anymore, just make sure you don’t cook longer than needed.

Recipe: https://www.gurmevegan.com/naturally-gluten-free-delicious-spaghetti-squash/

Taco salad; black rice, pea mince, guacamole, jalapeños, red cabbage, red onion, tomatoes, lemon juice, and fresh parsley.

instant chaga, served with brand-new development; oat taro thins, Miyazaki chestnut crème 🇯🇵 and Skåne rosehip marmalade 🇸🇪 ✨

Tempeh with Hot Pumpkin Curry and Basil Pesto 🤌🏻

Seasoning pumpkin purée with spices is a surefire way to improve the flavour. Pumpkin works wonders with the basil and subtle flavors of pine nuts along with full of bold flavours coming from birds eye chili and coriander, can be served with plant based meat alternatives and common base ingredients can be oats, rice or pasta.

Ingredients
250 g tempeh
1 cup rice + 1 1/4 cup water
1 chili pepper sliced to serve

Tempeh marination
1 cup water
2 tbsp tamari
1 tbsp agave or coconut nectar
1 tbsp grated ginger

For the pumpkin curry
200 g pumpkin cubed
2 tbsp extrs virgin spanish olive oil
1 onion chopped
3 chili pepper
4 garlic cloves
1 cup water
1 tsp ground coriander
1 tsp himalayan salt

For the pesto
50 g basil
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/4 cup pine nuts or cashews
3 garlic cloves minced
1/2 tsp himalayan salt

1. In a deep container, mix marination ingredients. Cut your tempeh into cubes. Add into marination liquid. Let it sit in the fridge overnight.
2. Place all pumpkin curry ingredients except water in a pot, cook on medium heat for 2-3 minutes until gets colour. Then add the water and cook until pumpkins absorb water content and soft enough. Transfer mixture in blender, blend until smooth. Transfer back to the pot.
3. Place tempeh along with marination liquid in a pan, cook until all water evaporates, then slightly fry all sides of tempeh on the pan.
4. Cook your rice according to package instructions.
5. To make pesto, pulse the pine nuts or cashews, salt, lemon juice, and garlic in food processor until they’re finely chopped. Add the basil and pulse again. Next, drizzle in the olive oil with the food processor blade still running. Transfer mixture in a small pan, heat for 2-3 minutes.
6. Pour pumpkin sauce over the tempeh and stir together to coat.
7. Serve your rice along with pumpkin coated tempeh, basil pesto and hot chili pepper on top.

Raw balsamic beet truffles with reishi 🍄 ✨

The balsamic vinegar adds a nice tangy dimension to sweet beets, and creates a complementary flavor with chocolate.

INGREDIENTS
120 g dried raisins or dates 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 cold press coconut oil melted
4-5 drops reishi extract
1/4 tsp grated pink himalayan salt + more as needed ( taste before rolling, to add more dimension add a little bit more salt if you need)

For dipping
150 g melted raw chocolate from natessen Freeze dried lingonberry powder

INSTRUCTIONS
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 or dates and continue to blend until you get a smooth paste.
3. Add the cacao powder, pink himalayan salt, desiccated coconut, almond flour 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.
8. Sprinkle some freeze dried lingonberry. Let it cool on a parchment paper.
9. Place in the refrigerator for 15-20 minutes before serving.




Rigatoni with Roasted Beetroot Pesto 🌈
A comforting pasta dish, one of the best ways to use beetroots and perfect for cold winter days.

Brown rice rigatoni, vodka roasted beetroot sauce with h**p hearts, cashew yoghurt, scallions, roasted broccoli, garlic and toasted siberian pine nuts from Glimja and extra virgin spanish olive oil from EGB Gastro 🫒👌🏻✨

Plate Kockums Jernverk

📝Full recipe here: https://www.gurmevegan.com/rigatoni-with-roasted-beetroot-pesto/

Zero-Waste Leek Triangles 🌿

Stuffed leeks are a great way to use up the entire vegetable, including the often-discarded green tops.🌟

In this recipe, the leeks are stuffed with rice, inner parts and tops of leeks and pea mince as a vegan meat alternative (mushroom leftovers also can be used), served with hot tomato sauce, and yoghurt. 🌶️🌴👌🏻This dish can be served as a main course or side dish. If you’re craving for some comfort food in these winter days, it will definitely please you and your friends.��Try my recipe ⬇️

Ingredients
1 kg leeks outer large parts for stuffing (chop inner parts and use in filling mixture)
1/2 cup brown rice
1 1/4 cup water
2 tbsp pea mince (mushrooms can be used as an alternative)
1 tbsp soy sauce (use tamari for gluten-free and coconut aminos for soy-free)
1/2 carrot diced
1 red pepper diced
1 onion finely chopped
4 garlic cloves minced
2 tbsp olive oil (use water or beet juice for oil-free)
1 tbsp fresh rosemary finely chopped Kabbarps Trädgård
1 tsp salt with chili EGB Gastro

For the Sauce
3 tbsp tomato paste
1 tbsp hot red pepper paste
3 garlic cloves minced
1/3 cup water
3 tbsp olive oil EGB Gastro
1 tsp salt
1 tbsp fresh rosemary chopped, from Kabbarps Trädgård

For Serving
1 cup cashew or coconut yoghurt
A handful of parsley leaves chopped Kabbarps Trädgård
A handful of scallions chopped, from
1-2 tbsp extra virgin olive oil flavoured chili from EGB Gastro

Plate: Kockums Jernverk

INSTRUCTIONS
1. Preheat the oven to 180°C.
2. In a pot, combine all the filling ingredients.
3. Trim the bottom of the leeks, make a lengthwise slit to the center, and separate them into leaf-like layers. Place in a large pot, add 1 lt hot water, let it sit for 10-12 minutes, then strain and set aside. Chop the green tops and inner parts of leeks, set aside.

📝Recipe continued in the comments.
Alternatively you can check my website for the full recipe: https://www.gurmevegan.com/zero-waste-leek-triangles/
Clickable link on the bio, you will find it under the recipe archive section.

Balsamic Beet Truffles (Raw, Vegan & Gluten-Free) - 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.

Recipe: https://www.gurmevegan.com/balsamic-beet-truffles-raw-vegan-gluten-free/

Welcome Veganuary 2024!
Try vegan this year with our feel-good wholesome plant based recipes.
Order now https://www.amazon.com/dp/B09RJVJ3Z4

Winter Kitchari — A feel-good mixture of rice and lentil with a good balance of spices that eliminates accumulated toxins from the mind and body tissues, improves digestion and restore regular bowel movements.

Here is my take on ayurvedic winter kitchari ☃️🌈

1 cup brown rice
1 cup red lentil
250 ml coconut cream
800 ml water + more as needed
1/2 lemon juice
1.5 tsp Vimergycurcumin with turmeric from Glimja
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp chili flakes
2 tsp pink himalayan salt
1 red onion
4 garlic cloves minced
2 tbsp extra virgin olive oil with chili EGB Gastro
Cashew yoghurt to serve
A handful of fresh parsley

Instructions
1. Wash and rinse lentil and rice together. Place in a deep pot, add water and bring to boil until absorbs all water content.
2. Add the coconut cream, curcumin, coriander, cumin, salt and chili. Stir together. Continue to cook for additional 1-2 minutes.
3. In a pan, sauté onions and garlic with a little bit olive oil or water. Transfer to the pot, stir together with kitchari.
4. Lastly add lemon juice and mix everything together.
5. Serve kitchari with cashew yoghurt, fresh parsley and a drizzle of chili oil if desired. Enjoy!

Vad säger ni om den här ljuvliga desserten skapad av ? 😍 Med våra bakbalkar fick kakan perfekta och jämna kanter. Bollarna gör du enkelt med hjälp av halvklotsformen 🥳

Klicka in hos för receptinspiration.

Som sagt, gjut- och bakbalkarna är mångsidiga. Du kan använda dem både till bak OCH godis 😋

The perfect square 📐

Almond coconut pistachio flax crust,
Avocado pandan pistachio coconut cream in the middle layer
And coconut framboise cream on the top along with fresh raspberries. ✨🌴

This development was truly unique with a hint of grassy vanilla, coconut and banana-leafy and makes me excited at every bite.

I shared recipe in my cookbook called “ Raw Fika: The Most Loved Swedish Pastry Recipes with A Touch of Big Wide World 🌎 “

The book starts with a swedish pastry calender to help you catching up everything through the year, continued with detailed knowledge about raw fika ingredients and make-ahead pastry staples. And you will find almost 50 brand-new fika recipes with full-color photos. 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 ♥️

⬆️ Hit the link in my bio to get your copy! 📚

Giving is the true gift! 🎁

Get something special this christmas for yourself and your loved ones!✨🎄

Our cookbooks are ranked #2 among the best gifted cookbooks on Amazon last month. 🌟

My latest book “RAW FIKA” is packed with so many inventive delicious raw vegan dessert recipes you’ll want to make over and over again — everything made from scratch with a pinch of nordic flavour and a touch of big wide world ✨ 📚

order here: https://www.amazon.com/dp/B0BVSXDHSG
🫶🏻

Today I’m sharing a recipe for one of my most loved starters: Marinated beetroot papers, caramelized red onion, strawberries, ginger gel, basil oil.

• Ingredients

2 large beetroot, cut in thin slices using vegetable sheet cutter

Lay slices on your cutting board, trim the sides and shape in equal squares.

• Marination:
50 ml white balsamic vinegar
15 g tamari , mushroom sauce or coconut aminos
3 g salt

Mix everything in a large bowl. Place sheeted beets in the marination mixture for about 30 minutes. Keep marination water to use in filling mixture.

• Filling:
3 red onions finely chopped
30 g coconut sugar
20 ml olive oil
Rest of marination juice from the beetroots

Chop onions and fry in the pan with the rest of marination juice. Add some coconut sugar and olive oil, cook constantly stirring on medium heat until soften and nicely caramelized, absorbed all water content. Let it cool.

• Ginger gel:
100 ml balsamic white vinegar
30 g ginger syrup
30 ml maple syrup
30 g pear juice
3 g agar powder
2 g salt

Mix everything in a small pan, bring to boil for 1 minute. Pour in a bowl, let it cool completely. Then transfer to blender, blend until smooth gel. Transfer to a piping bag, set aside.

• Basil oil
30 g fresh basil
140 ml olive oil

Blend everything in a blender at 65 C, pass through a sieve.

To serve
300g halved strawberries
30g baby basil leaves
Edible flowers

Drop some caramelized onion in the middle of marinated beetroot squars, fold in triangle. Arrange on the plate. Then drop some halved strawberries. Pipe ginger gel on the each edge of beet papers. Drop some baby basil leaves and flowers on the ginger gel dots. Squeeze some basil oil in round shape covering the edges of beet papers on the plate. Serve at room temperature or cold.

Butterfly Uramaki
A vibrant inside-out sushi roll coloured with natural butterfly pea flower from Nature Restore , filled with asparagus, mushrooms, caramelised onions, sautéed kale and carrot.
Recipe:
https://www.gurmevegan.com/butterfly-uramaki/

Better than 🐠— jerusalem artichoke dip

Ingredients

�1 kg Jerusalem artichoke
1 tbsp olive oil + 1 tsp salt for roasting
1/2 bunch fresh dill
Juice of 2 lemons
1 tbsp algamar gomasio from Glimja
2 tsp mara kombu flakes from Glimja
1 tsp dulse flakes

Instructions
�1. Wash, brush and clean your Jerusalem artichokes. Place them in a bowl, add some salt and drizzle olive oil. Then transfer to a roasting bag. Wrap the ends. Roast in the oven at 200 C for 1 hour.
2. Once roasted, remove from the bag, transfer to a bowl. Gently mash them with a fork. We want them tender and fluffy so don’t mash too much. You may need to remove some parts of skin if it is not thin enough.
3. Add lemon juice, chopped fresh dill, kombu flakes and dulse flakes. Mix together.
4. Sprinkle some gomasio and serve with knäckebröd or your favourite bread.

In the picture it is served with beluga seed cracker from our cookbook FOOD WE LOVE. 📕

Raw Chocolate Hazelnut Cake 🍫

Charcoal hazelnut buckini crust, hazelnut chocolate praline, chocolate ganache, halved hazelnuts.

Find the recipe in my latest cookbook “ RAW FIKA : The Most Loved Swedish Pastry Recipes with A Touch of Big Wide World” 🍰✨

⬆️ Link in bio.