Countdown to Midsummer (part 2) – Food Pharmacy

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Countdown to Midsummer (part 2)

Ok, guys. We’re almost there. In a couple of days (on Friday!) it’s time to celebrate Swedish Midsummer. A typical Midsummer menu features a variety of dishes, and we’re here to help you plan the perfect dinner.

The cornerstones of a good Midsummer’s Eve are pickled herring, a dessert involving strawberries, and freshly picked flowers. It’s a bit too early to pick the flowers, but high time to start preparing the food. Last year, we made this creamy vegan pickled herring with eggplant and homemade mayonnaise. This year, we’re trying something new – vegan Swedish gubbröra. Gubbröra is originally an egg and anchovy salad whose Swedish name means ‘old man’s mix’. We prefer a vegan option with eggplant.

But, what about the strawberries? Well, we decided to go for a strawberry and rhubarb compote with coconut cream and toasted coconut chips this time. Yummy. Scroll down for recipes.

Vegan Swedish Gubbröra

5 potatoes, boiled and cold
1/2 eggplant
1 red onion
1 Tbsp capers
3-4 spring onions, chopped
1 Tbsp vinegar essence
1 tsp allspice
1 tsp salt
1 Tbsp dijon mustard
0.5 tsp white pepper
3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 tsp honey

Cut the eggplant into small cubes and put them in a bowl. Bring 0.5 cup water, 1 Tbsp vinegar essence and 1 tsp allspice to a boil, and pour the liquid over the eggplant. Let rest for an hour.

Finely chop red and spring onions and mix with salt. Cut the potatoes into chunks. Toss together potatoes, onions, capers and eggplant. Then make a vinaigrette by whisking together dijon mustard, white pepper, olive oil, apple cider vinegar and honey in a bowl. Allow the liquids to soak into the potatoes before serving. Serve on gluten-free seed crackers.

Strawberry and Rhubarb Compote With Coconut Cream and Toasted Coconut Chips

2 rhubarbs
1 cup strawberries
2 Tbsp chia seeds
2 vanilla pods
1 tsp honey
1 tsp coconut oil
1 can coconut cream
1 tsp cardamom
1 tsp cinnamon
0.5 cup coconut chips

Combine rhubarb, coconut oil and 0.5 cup water in a saucepan. Bring to a boil and cook over low heat until soft, then add chia seeds, vanilla and honey. Remove from the stove and add sliced strawberries. Let cool. Whip the coconut cream, and mix with cardamom and cinnamon. For a twist, try adding some lime juice. Serve with toasted coconut chips.

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