Swedish brown bean spread


4 dl cooked brown beans
1/2 dl rapeseed oil
1 tsp salt
1 pinch of black pepper
1 tsp vinegar (we used apple cider vinegar)
1 shallot

1) Soak dried brown beans in plenty of cold water. Leave them overnight.

2) Pour out the water and put the beans in a pot with new water and some salt. Cook for approximately 60 minutes until the beans are done and almost falling apart. Strain them in a strainer and rinse in cold water. Place the beans in a food processor.

3) Mix them with oil, salt, pepper and vinegar until it turns into a smooth, pale spread. It will get lighter the longer you mix it.

4) Put the spread into a bowl. Chop the shallot and add to the spread.

Today’s dinner

Today we made something different for dinner. Green lentils, fried tempeh och pureed peas with almond milk and soya spread. With that we had soya cheese sandwiches.


Pureed peas (4 portioner)

600 grammes frozen peas
175 grammes soya spread
vegetable stock
non-dairy milk

Add the milk, in this case almond milk, until you get the consistency you prefer.
Simmer for a few minutes.


Icelandic Pie

125 g margarine
1 dl sugar
2 dl wheat flour
2 dl rolled oats
1/2 tea spoons baking soda
1 table spoon water


150 g jam (raspberry, strawberry, apricot, gooseberry, cherry or whatever)

Turn on the oven ( 200 ° C). Grease a round pie dish.

Mix sugar, wheat flour, oats and baking soda in a bowl.

Crumble the margarine into the flour mix. Use a wooden fork or your fingers. Take out 1/4 of the dough and put aside for later. Add water and work into a firm dough.

Flatten the dough with your fingers so that it covers the bottom of the dish. Spread the jam over the crust. Pour the crumbled dough you put aside earlier over it.

Bake in the center of the oven for about 20 minutes until the pie is golden brown all over. Allow the pie to cool before removing it from the dish.

Vegetable Herb Spread

2 dl sun flower seeds
1/2 dl sesamy seeds
1/2 dl almonds
1/2 onion
2-3 table spoons dill
1/2 tea spoons thyme
2 table spoons ketchup
2-3 tea spoons lemon juice
1-2 tea spoons vegetable bouillon
1/2 – 1 dl water
1 table spoon vegetable oil

Again, you can leave out and/or add any spice you like, vary the amounts of ketchup, lemon juice and onion.

Grind the seeds and almonds. Put in a dish. Cut the onion into small chunks and chop the dill. Mix onion, spices, ketchup, lemon juice, bouillon and water into a smooth paste. Add the seed mix, dill and oil and mix carefully. Keep refrigerated in glass jars with tightly fitting lids. Serve on bread. You might try some other kind of nut instead of almonds, if you prefer.

Soy Mayonnaise

Makes 2,5 dl

2 tablespoons soy flour
3 tablespoons water
1 1/2 dl sunflower oil
1-2 teaspoons apple cider vinegar
1/2 – 1 teaspoons mustard
1 teaspoon herbal salt

Mix soyflour and water. Pour in the oil, while stirring vigorously. Add apple cider vinegar, mustard, herbal salt.

Bean Salad 2

Boiled cold white beans

Leek or chives


Lemon juice or vinegar

Vegetable oil (not olive oil unless you are very fond of the taste!)



Mix everything except the beans. Shake. Pour over the beans.

Bean Salad 1

5-6 dl boiled large white beans
2 red onions
juice from 2 lemons
2 table spoons water
4 table spoons maple syrup
2 tea spoons ground pepper
2 tea spoons coreander
1 tea spoon salt
2-3 table spoons finely chopped dill

Peel and slice the onions. Mix beans, onions, dill and the other spices into a glass jar with a lid. Mix lemon juice, maple syrup, water and salt. Pour over the beans. Shut the lid and shake the jar so the dressing will mix evenly with the beans. Leave to soak for at least 24 hours before serving. Shake a few more times.

Swedish sponge cake

50 gram margarine (I usually use half of that and I actually prefer that)
4 1/2 deciliters (225 gram) wheat flour
3 deciliters (190 gram, I usually use 2 thirds of that amount) sugar
2 tsp vanilla (I always use 2 tblsp)
1 tblsp baking soda
2 1/2 deciliters soy milk

  1. Pre-heat the oven to 200 C (390 F) degrees
  2. Grease the pan (1 1/2 liter) and coat with breadcrumbs
  3. Mix the dry ingredients.
  4. Melt the margarine and add the soy milk.
  5. Mix it with the rest of the ingredients
  6. Bake it in the lower part of the oven for 25 minutes.

Tips for variants:
2 tbsps cocoa powder for chocolate cake
thin apple slices, dipped in sugar and cinnamon
Serve as it is or with thick or whipped soy cream or oat cream (or any other vegan cream you like).