Five hours drive south of Stockholm is a small picturesque coastal town called Kalmar. In that city there is a small house that has a very special place in our hearts. Large portions of our books have been written there. Thank you Karin and Kristofer for having been so incredibly generous and lending your home to us. We can’t thank you enough! And, promise us that you won’t panic if you run on some dried red spots in the kitchen.

We suggest tasting them. It’s the world’s best lasagna!

Vegetarian Lasagna
(4 servings)

100 grams of sun-dried tomatoes in oil, drained (1 cup)
1 package solid natural tofu (about 270 grams)
½ cup walnuts
1 package of fresh basil
1 tbsp tamari soy
2 aubergines
1 yellow onion
1 garlic clove
1 tablespoon cold pressed coconut oil
2 cans of crushed tomatoes (400 grams)
2 teaspoons of dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons apple cider vinegar
Sea salt & freshly ground black pepper

Cut the sundried tomatoes into smaller pieces. Pour off the tofu and squeeze out the water. Pulse the tomatoes and walnuts, in a food processor, into a crumble texture. Add tofu and tamari soy and pulse to a meat like “mince”. Add most of the basil (save a little to garnish) and pulse a few more times.

Slice the aubergines very thin lengthwise with a cheese slicer or mandolin. Boil water in a saucepan. Steam the aubergines slices in a sieve under a cover for two minutes. Remove and dry slightly with paper towels. Heat the oven to 100°C/200°F. Place a spoonful of the “mince” at the bottom of each aubergines slice and roll together. Place all of the rolls in a baking dish.

Peel and finely chop onions and garlic. Gently heat the onion mixture in a pan with a little oil. Add the crushed tomatoes, dried herbs and vinegar. Season with sea salt and black pepper. Pour the tomato sauce over the aubergines rolls. Bake in the middle of the oven for about 30 minutes, until the eggplant rolls become soft and the tomato sauce starts to simmer.

Pumpkin Parmesan
This is for when you’re willing to go the extra mile, we love it to top of dishes like this vegetarian lasagna. Combine 1 dl of pumpkin seeds, 1 tablespoon nutrient yeast (optional but it creates the “cheesy” flavor), 1/2 garlic clove, 1 tablespoon cold pressed olive oil and a pinch of flake salt in a food processor and mix into a crumbly texture. Sprinkle to your heart’s desire!

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