8 posts from May 2016

Port-a-gus in a blanket

I've been wanting to bake something "in a blanket" for a while now, but as usual, I'm not quick to make up my mind. In the end, I couldn't settle on just one thing, so it ended up being some smoked portabello and some asparagus sautéed in garlic - hence the very catchy name Port-a-gus in a blanket! Normally, people expect "pigs" in their blankets, but the only place cute little piglets should be is chillin' with their mom. So instead, I decided on my favorite new bacon-like treat: ... Continue Reading

Swedish Sandwich Cake

Sandwich and cake are two words that you normally wouldn't hear together, but this vegan version of the savory Swedish classic will have you saying these words over and over again in your head. And who knows, you might even catch yourself mumbling in Swedish: Smörgåstårta, smörgåstårta... While Gunnar Sjödahl is often credited as having invented the modern smörgåstårta in 1965, the word itself first appeared in writing in 1951, in a Swedish cookbook  But more than ten years ... Continue Reading

Pilaki (Turkish stew)

You know that you eat, sleep and dream food when you are constantly referring to and comparing real life events to MasterChef. And this time, I was faced with the Turkish mystery box challenge, featuring black-eyed peas and sivri peppers. Sometimes you pick a recipe and sometimes a recipe picks you! It all started when I saw this enormous bunch of long, pointy, green peppers at the supermarket. They looked so good and were so inexpensive that I just grabbed them before taking a really ... Continue Reading

Veggs Benedict Florentine with vegan hollandaise sauce

So, yesterday was my birthday  - another year older another year wiser, right? When I read about the origin of the term Eggs Benedict, I had to laugh: Supposedly, Lemuel Benedict, a retired Wall Street stock broker, strolled into the Waldorf Hotel in New York City in 1894 and ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise." Apparently the maître d' was so inspired by the request, that he added it the menu, but substituted ham for the bacon and an English ... Continue Reading

Zucchini pasta alla Puttanesca

Ok, now this is probably going to come as a surprise to some people, but did you know that puttanesca literally means prostitute in Italian!? Thus, "alla puttanesca" means "whore's pasta" - shocking, I know! The dish, however, is actually just a bunch of leftovers from the Italian kitchen - like Bubble and Squeak in England, Pytt i panna in Sweden or good ole Hash in the United States. According to one story, some diners entered a restaurant on the Island of Ischia just as it was about ... Continue Reading

Asparagus risotto with roasted peppers

It's not even the middle of May yet, and I think Stockholm might have had it's warmest day of the year yesterday! I just couldn't bring myself to cook anything when it was 80 F (27 C) outside, so I enjoyed some nice, cool, vegan sushi instead! Today I set my alarm to get up nice and early and made this delicious spring risotto, with asparagus and roasted peppers, before the sun started beating down on us again! Even though that bright ole sun seems to think it's summer already, I won't ... Continue Reading

Vegan TexMex Fiesta

It's ascension day today, and Sweden, for not being a very religious country, sure has a lot of religious holidays. Buttttt, that's not the holiday we're going to concern ourselves with - because today is also Cinco De Mayo, and I know which one is a lot more fun to celebrate! Like a lot of other people, I'm always up for a celebration - St Patrick's Day, National Grilled Cheese Sandwich Day, Swedish Midsummer - you name it, I'll celebrate it. Still, I always thought it was weird that ... Continue Reading

The Ultimate Vegan Chocolate Chip Cookies

I know what you're thinking, the Ultimate Vegan Chocolate Chip Cookies?! Really?! Well if Crisco can call their cookies ultimate, I am so totally calling my chocolate chip cookies the ultimate vegan ones. If you don't live in the US, or don't know what Crisco is, it's a brand of shortening that's been around in the US for over 100 years. And shortening, if you're still confused, is a broad term used to describe any fat that is solid at room temperature. However, for some strange reason, ... Continue Reading