Vegan Oven Baked (gratinated) Falu-Sausage (Ugnsbakad Falukorv)

Traditional swedish dish, normally not vegan. But this took me back and made me very happy. Easy to make and very easy to eat. Love it. The lightly smokey flavour of the vegan falu-sausage mixed with tomato, pineapple, roasted onions and cheese/mustard sauce all baked together in the oven. Eaten with home made mashed potatoes and a trio of steamed veggies. (info on the meat version of falukorv can be found here)

You Will Need:

• Thick Vegan Sausage, Falu-Sausage Style (I used Astrid & Apornas Jättekorv)
• Fresh Tomatoes
• Pineapple
• Roasted Onions (or other onion of your choice)
• Vegan Cheese Sauce with Mustard (I made my own) 

Cheese Sauce: Melt 50g margarine in a sauce pan, add 2 tbs plain white flour, 1 veggie stock cube, black pepper, 200-250 ml vegan cooking cream, 2-4 slices Vegan Cheese and 1-2 tbs yellow mustard. Add water to the sauce until it reaches a creamy smooth liquid stage. (do it all on a medium heat)

1. Cut the sausage and tomatoes into slices and start layering them in an oven tray in a row.
2. Top the sausage with pineapple, onion and last cover with the cheese sauce.
3. Cook in the oven on 225C / 440F for 20-30 min or until golden.
4. Eat with steamed veggies and mashed potatoes.
5. ENJOY! Very tasty!

Swedish Easter With The Vegan Swedes 2012

This easter was my sister in laws first Swedish easter. So we focused on the decorations and the cosy feeling. I am not sure how other countries do, if all of you decorate your homes in the same way as we swedes do. In Australia you don't so it was fun for me to show her some of out traditions. Enjoy!

We had påskris (easter branches picked and decorated), filled big paper eggs (all have one that get filled with their favourite candy), picked spring flowers and more.


Here are some photos of my home this easter.

This is our påskris. It is a mix of branches (normally birch tree) decorated and put in a vase with water to have the green leaves representing the green to come.

Our ceramic hen-bowl filled with candy.

The 3 paper easter eggs (15cm) that decorated out home over easter, also filled with great swedish sweets.

Left: The decorated kitchen table with påskris, easter eggs, a hen and a small egg cup filled with picked spring flowers (purple crocuses and yellow coltsfoot).

Right: Our bay window with a ceramic rooster I got from my mum.

I had some hot chocolate out of my Pippi Långstrump (Longstocking) mug from my childhood.

Earth Hour Hot Chocolate 2012

Earth Hour 2012 with The Vegan Swedes

We had our Earth Hour with candles and hot chocolate. As many of you might know being vegan helps the environment alot already, but the more we can help the better. 

Hot Chocolate with Vegan Whip Cream

You Will Need:

• Non Dairy Milk (I use Alpro Soya Natural)
• Vegan Friendly Chocolate Powder
• Dairy Free Whip Cream (+a pinch of vanilla sugar or essence & sugar, optional)

1. Heat the milk and mix with wanted amount of chocolate powder.
2. Fill a cup with the chocolate milk and top it off with a few spoons of whipped cream.

Vegan Waffle Day, March 25th 2012. "Våffeldagen"

Today is waffle day in Sweden. Tasty tasty vegan waffles.

You Will Need:

• 2½dl (1cup) Water
• 2dl (0.8cup) Dairy Free Cooking Cream or Non Dairy Milk
• 1 pinch of Salt
• 3½dl (1½cup) Plain Flour
• 2tsp Baking Powder
• ½dl (1/4cup) melted Dairy Free Margarine or plain cooking oil.

Sweet Toppings: Vegan Whipped Cream, 1tsp Sugar, 1tsp Vanilla Sugar (or vanilla essence) and Berry Jam (or Strawberry, raspberry or blueberry Jam).

Savoury Toppings: Vegan Sour Cream, Salt, Pepper, Red Onion, Chives, Dill and Seaweed Caviar.

(Waffle iron to cook your waffles in)

1. Mix all dry ingredients in a bowl. While whisking add the liquids. (the melted margarine must have cooled down before adding to the batter) Keep on stirring while adding to avoid the batter getting lumps.
2. Leave the batter to "swell" for 5-10 minutes.
3. Whip your vegan whip cream with the sugars or if you are making savoury waffles mix your sour cream with salt, pepper, chives and dill.
4. Now that your waffle batter has rested, cook them in your hot waffle iron.
5. Eat the waffles warm straight out of the waffle iron.

Meatout 2012

The Wonderful Time Of Meat Out 2012 Is Here

This is one of my favourite times of the year, new vegans, wannabe vegans and curious omnivores all gather to look at the healthy choices of a green lifestyle. Great for you, the animals and the enviroment. 

Below I will list some of our readers favourites, please enjoy and let us know what you think.

Vegan Lasagna

Vegan Swedish Meatballs

Vegan Club Sandwich & Roasted Potato Wedges

Poor Knights

Vegan Banana Cake 

Vegan Swedish Sandwich Cake

Vegan Swedish Cinnamon or Vanilla Buns

Vegan Broccoli and Cauliflower Canneloni

Crushed Crispy Potato Salad

Vegan Snoddas

Vegan Flakey Pastry Cups Filled w/ Custard, Ice Cream and Topped w/ Choco Dipped Strawberry

Vegan Potato Pizza

Vegan Potato Pancakes

Vegan Chocolate Cake w/ Butter Cream

Vegan Fat Tuesday Buns / Semla

Hot Cross Buns 2012

The time is here, the time for HOT CROSS BUNS! Religious or not, the hot cross buns are tasty and is a must eat for everyone.

You will need:

• 1 cup Dairy Free Milk
• 150 g Vegan Margarine
• 50 g Fresh Yeast (5 tbs active dry yeast or according to packet instructions)
• ½ cup White Sugar
• 4 cups Plain Flour
• 1 tsp Allspice
• ½ tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Cloves
• 1 tsp Salt
• Egg Replacer equal to 3 eggs
• 1 cup Sultanas and 
• (Optional: Peel of 1 cleaned Orange)

For the crosses: 

• 4 tbs Plain Flour
• 4 tbs Cold Water.

Glazing: 

• ½ cup Water
• ½ cup Sugar.

1. Crumble your fresh yeast in a big bowl. Melt your margarine, add the milk and heat until body temperature (37 C / 98 F). Pour the liquid over the yeast and mix until lump free.
2. Add the sugar, salt and spices. Mix well and then add your egg recplacer (pre-mixed accoring to the directions on the packet), sultanas and peel.
3. Add your flour and mix until the dough gets glossy and smooth.
4. Leave in a lightly floured bowl, dust the dough with flour and cover with a clean kitchen towel.
5. Leave to rise for 1 hour, or until the dough has doubled in size.
6. After rising, divide the dough into 20 equal sized round buns and place them on a oven tray with baking paper. (make sure you don't knead the dough to much, to save air in the buns)
7. Cover again with the clean kitchen towel and leave to rise for another 45 minutes.
8. Pre-Heat your oven to 200 C / 390 F and prepare the glaze by adding the sugar to boiling water and stirring until clear.
9. Mix the flour and water for your crosses.
10. Pipe the cross shape onto your buns right before baking them for 10-12 min (until golden).
11. When the hot cross buns comes out of the oven brush them with your sugar glaze. This will make them shiny and sticky, a must for the hot cross buns.
12. Eat them by cutting them in half and spreading with margarine (toasting the hot cross buns is a grat tip).
13. Very tasty! Enjoy!

2011 years hot cross buns

Oat Porridge

Super fast, super easy and super healthy. SUPER OAT PORRIDGE! 
I recently rediscovered the oat porridge I loved as a child and here it is. This can be eaten with so many different extras, as banana, fresh berries and fruit, vanilla sugar or my favourite raspberry jam.

You Will Need:

• 2 dl (0.85 cups) Traditional Rolled Oats
• 4 dl (400 ml) Water
• 1 pinch of salt

1. Mix all ingredients in a pan and gently bring to a boil. 
2. The porridge is done once the oats have soaked up all the water.

To Eat

• Vegan Milk, I use Alpro Natural Soya Milk.
• Raspberry Jam 
• (+ small sprinkle of sugar)

1. Serve warm in a bowl. Sprinkle with a small ammount of sugar, some raspberry jam and milk.

Alternatives:

• Cinnamon & Sugar
• Banana Slices
• Vanilla Sugar
• Fresh Fruit
• Berries