All posts by Mervin

Christmas Breakfast with Pom & Flora


Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up .

We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup.


Lucia Saffron Buns “Lussebullar”
Makes around 24 large buns

For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt.

50 g fresh active yeast or 1 tbsp dry active yeast
1/2 tsp sea salt
1 g (2 sachets) saffron powder
120 g organic butter (or 100 g coconut oil + 20 g almond butter)
2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk)
100 g / 1/2 cup coconut sugar or maple syrup
250 g / 1 cup quark cheese, greek yogurt or vegan yogurt
800-1000 g / 7-8 cups flour (we use half light and half whole grain)
50 raisins (approx. 1/3 cup)

Brush with
1 egg yolk, beaten  (use plant milk for vegan alternative)

Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C / 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets.

Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve!


Xmas Tree Smoothie
2 glasses

2-3 large kale leaves, stems removed
1 banana
2 dates
1 tbsp hazelnut butter
250 ml / 1 cup oat milk or plant milk of choice
1/2 lemon, juice
2 tsp freshly grated ginger
1 tsp ground cinnamon

To serve
1 tbsp shredded coconut “snow”
2 spruce sprigs

Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs.

Lingonberry Smoothie Bowl
Serves 2
2 frozen bananas (sliced)
 250 ml / 1 cup oat milk or milk of choice, more if needed
500 ml / 2 cups frozen lingon berries
1 tsp ground cardamom
2 tbsp tahini (sesame paste)
For serving
2 tbsp toasted buckwheat 
2 tbsp desiccated coconut
Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes.
Pom’s Christmas Porridge
Serves 4
500 ml / 2 cups oat milk
250 ml / 1 cup water
1 tsp ground cardamom
1 pinch sea salt
100 g / 1 cup steel cut oats
100 g / 1 cup rolled oats
0,5 g ground saffron (1 sachet)
2 tbsp raisins
2 tbsp dried cranberries
For serving 
4 tbsp mascarpone
125 ml / 1/2 cup foamed oat milk
Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk.

Gingerbread truffles
Makes 20 truffles

16 soft dates, pitted
60 g almonds
2 tbsp coconut oil
1/2 tsp ground ginger

½ tsp cinnamon
½ tsp cardamom
½ tsp allspice
1 pinch cloves
¼ tsp salt

For rolling
50 g / ½ cup desiccated coconut
50 g / ½ cup desiccated coconut mixed with ½ tsp beetroot powder

Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 – 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesn’t stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge.

Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/with 🙂

Gado Gado with Spicy Peanut Sauce (30 Minutes!)

Gado Gado with Spicy Peanut Sauce (30 Minutes!)

We’ve previously shared a recipe for Gado Gado — a quick, simple, and flavorful Indonesian-inspired dish perfect for weeknight cooking. We love that recipe so much we wanted to share a slightly different, but equally simple and delicious variation.

This version uses sweet potato instead of carrots, swaps the red cabbage for extra green beans, and includes an optional egg. Oh, and we kicked things up a notch with a spicy version of the peanut sauce.

Gado Gado with Spicy Peanut Sauce (30 Minutes!) from Minimalist Baker →

Pea Pasta with Shallot Cream Sauce

Over the past few weeks, I’ve posted a couple times about this pasta on instagram. I have a similar summer pasta but everyone seemed extremely interested in this spring pea version. I love this pasta. The sauce is kind of heavy but there’s just enough to coat the pasta. It comes together quickly and is the perfect go-to, last minute dinner.


When it comes to vegetables, pretty much anything would work for this dish. I keep frozen peas on hand for a simple dinner but this time of year, fresh peas are the way to go. During the spring, I’ve also been known to add asparagus and spinach while summer is all about corn and tomatoes.

The Sauce

This sauce is rich, but it’s one of the reasons I really load up on vegetables in this pasta. You don’t need a lot of sauce to make this pasta really shine. Of course, you don’t have to make this with cream/cheese. I have a similar recipe with an almond sauce. It’s quite a solid vegan swap.


I didn’t include this is this version, but I use herbs a lot in this pasta. Basil, chives, and dill are usually the ones I add first. Add the herbs when you’re adding the parmesan.


I prefer this pea pasta with smaller shapes: orecchiette, penne, or rigatoni. Of course, this could easily work with long noodles. Just use what you have on hand or if you have any favorites.


Serve this pasta with roasted/grilled vegetables or a big salad. I like to load up on greens when I make this pasta dish.

[tasty-recipe id=”38148″]

Creamy Pasta with peas and a parmesan-shallot cream saucecontinue reading

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Kale Falafel Hummus Wraps (30 Minutes!)

Kale Falafel Hummus Wraps (30 Minutes!)

If you couldn’t already tell, falafel is one of our absolute favorite Mediterranean dishes (see exhibits A, B, C, D, and E).

And although these falafel are amazing on their own, adding them to pita wraps with hummus and greens brings them to the next level. Plus, they’re incredibly simple to make — coming together in just 30 minutes.

The falafel are packed with flavor (hello, garlic and cumin!), loaded with fiber and protein from chickpeas and oat flour, and have plenty of green vibes from fresh kale!

Kale Falafel Hummus Wraps (30 Minutes!) from Minimalist Baker →

Favorites List (6.9.19)

Hi all! Here’s a fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. I’m working on a garden edition for the next one. 

Road Tripping with Diana Kennedy (NY Times) 
12 Lovely Swimsuits (great links in comments too!)
Best Books for Summer (Vogue)
This recipe. (LA Times + Botanica)
– Also, Diana Kennedy Says Goodby to Her Cookbooks (NY Times)
Herbal Iced Tea brainstorm
– Summer Reading – (NY Times)
A Tale of Two Kitchens (Netflix)
– Reading this right now, next up.
– Everything you didn’t even know you wanted to know about celery (LA Times)
– Flageolet Salad with Lemon, Radishes + Oven-Roasted Tomatoes
– The Mission grape is cool in L.A. again
– Also watching this.
– Karl Blossfeldt, Art Forms in Plants
– The Mexico City home of artist Pedro Reyes and fashion designer Carla Fernández 


Continue reading Favorites List (6.9.19) on 101 Cookbooks

Crispy Portobello Mushroom “Bacon”

Crispy Portobello Mushroom “Bacon”

I hosted a ladies’ brunch recently and was looking for a “meaty” side to accompany the mains I was serving.

And while I already have recipes for eggplant and coconut bacon on the blog, I was craving mushrooms because they mock the texture of meat so well. After some experimenting with both portobello and shiitake mushrooms, I settled on this beauty of a recipe.

Friends, behold Portobello “Bacon” — just 10 ingredients and simple methods required!

Crispy Portobello Mushroom “Bacon” from Minimalist Baker →

Avocado Asparagus Tartine

Lunch on Monday was pretty great, and dead simple. I smeared avocado across toasted, day-old slabs of sesame bread, and started by layering a bit of arugula on top. Added a few stalks of garlicky caraway-sprinkled asparagus beyond that, and the final touch? A few toasted pepitas. Caraway is under-utilized, and I love it’s distinctive earthiness here playing off the bright green asparagus notes.

Avocado Asparagus Tartine Recipe
When you’re buying asparagus, whether it’s thick or thin, look for vibrant, green asparagus, with structured stalks. No soft spots, or droopiness.

Avocado Asparagus Tartine Recipe
I very rarely bother peeling asparagus, but will trim the bottoms to get rid of the woody, tough base of the stalks.
Avocado Asparagus Tartine RecipeAvocado Asparagus Tartine Recipe

These little open-faced tartines took less than ten minutes to pull together, and ended up being the epitome of spring. You can also cut each one into 4 or 5 pieces, in triangles, for little party / get-together bites.

Continue reading Avocado Asparagus Tartine on 101 Cookbooks

Smoky Shredded Marinated Jackfruit

Smoky Shredded Marinated Jackfruit

Mmm, smoky marinated jackfruit. If you haven’t delved into the world of jackfruit yet, you’re missing out!

Green or underripe jackfruit has a neutral flavor and the texture of shredded cooked chicken, making it perfect for absorbing just about any flavor or sauce.

This smoky jackfruit recipe is incredibly easy to make, and great for preparing ahead of time and enjoying throughout the week in Mexican-inspired dishes and beyond.

Smoky Shredded Marinated Jackfruit from Minimalist Baker →

Easy Egg-Free Frittata

Easy Egg-Free Frittata

If you haven’t tried our Fluffy Vegan Scrambled Eggs yet, now is the perfect time to put this genius egg-free recipe to use!

This version was adapted to be perfectly suited for a frittata topped with the seasonal vegetables of your choice. Not only is it delicious, it’s also easy to make with just 10 ingredients required. Let’s get started!

The base of this frittata starts with soaked split mung beans, also known as “moong dal.”

Mung beans are typically small in size and green.

Easy Egg-Free Frittata from Minimalist Baker →

Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce

Close-up overhead photograph of halloumi skewers with summer vegetables and a peanut sauce on the side.

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

Chances are, during the summer, I’m grilling halloumi skewers once a week. There’s nothing like putting fire to vegetables and cheese. I love the charred flavor and crisp cheese. In this recipe, I’ve paired the skewers with a delightful peanut butter sauce because who can refuse grill vegetables and a delicious sauce?

Halloumi Skewers: forever grilling

Because we don’t buy meat, I don’t mind spending money on the halloumi. This tasty, salty cheese is the perfect star of the show for a vegetarian main. If you can’t find halloumi or don’t want to spend the money, there are different grilling cheeses (literally called grilling cheese). The other option, which would make these easily vegan, is to use extra firm tofu.

Cubed halloumi with olive oil, salt, and pepper

That Peanut Butter Life

If you were to ask my family what one pantry staple they couldn’t live without, it would be peanut butter. We go through it quite often. Whether it’s for the classic peanut butter sandwich (usually with banana and honey), as a dip for some fresh cut apples, or as a sauce, like in these halloumi skewers.

I’ve also found, with a kid running around, peanut butter is still an easy way to get him a little extra protein and fiber in his diet (his favorite is spread on a rice cake topped with thin slices of bananas!) If you need even more peanut butter inspiration, you can pop over to this site for more recipes.

Overhead photograph of peanut sauce with chipotles and limes

The Vegetables

When it comes to vegetables on skewers, you can’t really go wrong. I like to stick with the classic vegetable skewer options but I’ve also been known to experiment. Snap peas can be fun as well as heartier vegetables, like sweet potatoes. I also think these skewers would be delicious with blanched green beans and peanut butter sauce!

Make it Vegan

As mentioned above, but I found it worth stating again, swap the halloumi out for tofu. You can’t go wrong here. Sure, some of that salty goodness from the cheese is gone but I do love a good grilled tofu skewer as well.

Serve it With

Best of all, these skewers hold their own but you could easily serve them with a grain pilaf, simple salad, or maybe some nice marinated beans. Think summer cookout and party!

For even more peanut butter recipes, head here.

Halloumi and Vegetable skewers with a peanut sauce on the side

[tasty-recipe id=”38141″]

Overhead photograph of halloumi and summer vegetable skewers topped with a chipotle peanut sauce

continue reading

The post Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce appeared first on Naturally..