Broccoli and chickpea pie with sesame dressing
A moderate vegan pie dish with crispy and fresh accessories.
- Maximillian Lundin, chef in Go'kväll
Brantevik sill on oyster slicing
A classic herring recipe that Tareq makes on oyster mushrooms. You can replace the mushroom with regular herring.
- Tareq Taylor, chef in Garden Times
Mattias carrot balls
As good as they are beautiful. The recipe gives 4 servings or 8 servings on a buffet.
- Mattias Kristiansson, chef in Best Diet
Matjesill at portabello
A classic herring recipe that Tareq makes on portable mushrooms.
- Tareq Taylor, chef in Garden Times
Vegan skagen pipe
Salted tofu replaces the shrimp, but seaweed caviar still gives a good taste of the sea.
- Erika Frost, chef.
Bruschetta with bean cream
Bruschetta with different toppings is very common in Tuscany. Here, the dish is flavored with bean cream, roasted peppers and olives.
- Maud Onnermark, chef in Go'kväll
Rainbow salad with root vegetables
Wonderfully tasty, crunchy salad that lasts for a long time in the fridge. If there is anyone left that means.
- Susanne Jonsson, chef in Go'kväll
Wool seed biscuits with green mess
This recipe I got from my friend Lisa who got it from her friend Ulla in Halland. Wonderfully good as they are, for cheese or with dips of various kinds - like the good bean tube here.
- Håkan Larsson, chef in Gomorron Sweden
Mini lemon pies
Lemoncurd is super easy to do without eggs, just skip it! The meringue is made on chickpea shovel and is burned off just like normal meringue with a gas burner.
- Mattias Kristiansson, chef in Best Diet
Raw brownie with frosting
Tasty rawfood brownie with walnuts and dates, topped with raw frosting. Need to cool for a while so that the frosting solidifies before serving.
- Elisabeth Johansson, chef.