Thai pumpkin coconut soup

Happy autumn everyone! Fall has always been my favorite season - the air is crisp and cool, the leaves are changing into beautiful colors, and the pumpkins are getting big, fat, round and orange. Some people may mourn the passing of summer, but this Thai pumpkin soup will spice up any chilly day and make you all warm and happy from the inside out! While everyone's favorite use for pumpkin - Pumpkin Pie - is still a couple months away,  I thought we'd kick off the fall season with a ... Continue Reading

Burmese tofu three ways

Man do I have a special treat for you! A quick and simple base recipe for homemade Burmese tofu and then, not one, not two, but THREE different ways to use it! This is Burmese tofu three ways. "Burmese tofu? What the heck is that!?" you might ask. Well, despite it's name, it's not made from soybeans, but from chickpeas! Or, chickpea flour to be precise. The color you see in the photo above is due to a small amount of turmeric. Other than chickpea flour and turmeric, the only other ... Continue Reading

Black bean empanadas

Black bean empanadas! Or are they pasties?  Call 'em what you like, but tuck some beans 'n' veggies into these tasty treats and tantalize your tastebuds today! Anyone who follows Planticize on Instagram knows that I've been going corn crazy this summer! Well, to be honest, it's not just this summer, it's every summer. So, while I'm calling these black bean empanadas, make no mistake about it, there's fresh corn in there, too. I just love fresh corn on the cob - plain and simple. Except, ... Continue Reading

Raw carrot cake

With Stockholm experiencing some unseasonably warm weather, it felt like the perfect time to make a raw dish. And seeing as how it's been awhile since I've made a dessert, I thought I'd treat you to some raw carrot cake! While carrots (and many other vegetables) are available to most of us year round, I still think of this time of year as harvest time - especially for small, backyard gardeners. There are certainly a whole lot of things you can do with carrots, but I think you'll agree ... Continue Reading

Vegan Flying Jacob

It's been a while since I shared a planticized version of any classic Swedish dishes, and I thought it was about time to do it again. So buckle your seatbelts and hold onto your hats, because here comes some culinary craziness, called Flying Jacob! I've been trying to figure out just how Ove Jacobsson, the man credited with creating this casserole, decided upon the ingredients you see in the photo above. (Note: Ove wasn't veggie so he used chicken and bacon - two ingredients that we, ... Continue Reading

Vegan scallops with pesto pasta

When September rolls around, I start thinking of autumn, and autumn reminds me of mushrooms, and mushrooms remind me of scallops and... Wait, what? Did I lose you? Well, that's understandable I guess. But keep reading and I'll let you in on a fantastic secret: How to make vegan scallops using these incredible mushrooms! These are not your ordinary, everyday, run of the mill kind of mushrooms. These are king oyster mushrooms! As their name hints, they are huge! More importantly for us, ... Continue Reading

Vegan Succotash

Sufferin' Succotash! Haha, no no, you haven't stumbled upon and old Loony Toons episode with Sylvester the cat! I just can't seem to say "succotash" all on it's own! While succotash is a popular dish in the south of the US, I've always seen as it as an American Indian dish. I was always interested in "indians" when I was little, and I still have a copy of "The World of the American Indian" - a fantastic National Geographic book that my mom gave me one Christmas. I was just about to add ... Continue Reading

Raspberry, Blueberry and Chocolate oat milk

Hope everyone has had a super summer and ready to get back to work or school or whatever it is you took a break from! No?! Oh, well, maybe these tasty and colorful, flavored oat milks - raspberry, blueberry and chocolate - can help! I've been taking it easy this summer and not posting a whole lot of recipes, but now I'm ready to get down to business again! My first recipe, just over 6 months ago, was for my favorite homemade plant milk, using a great mix of oats and just a few almonds. ... Continue Reading

Meze layer cake

Did you miss me? Well, I'm back! I should have told you guys that I was slip sliding away into vacation-ville, but it kind of snuck up on me too! I made this incredible creation a few weeks ago and I meant to share it with you then, but I lost track of time and well, one thing lead to another, and ...you know how it is. The idea for this all started when I uploaded my "massive meze mess" photo to Instagram just over a month ago. My IG followers and the IG community in general went ... Continue Reading

Vegan-friendly beer and wine sorbet

In case you've somehow managed to miss it, there's a global heat wave going on at the moment. So, I decided to treat you (and myself of course!) to one of the coolest desserts out there right now - Sor-beer! That's the fun name for a sorbet made with beer! But if you're not a beer person, I've got you covered too, with an equally cool red wine and raspberry sorbet! This sorbet is based on a recipe that local ice cream makers Stikki Nikki and brewers Carlsberg Sweden came up with. And ... Continue Reading