Recipes, Therese Elgquist

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Tofu Scramble with Steamed Veggies, Green Pea Hummus, Salad and an Almond Dressing

The day I discovered that tofu scramble was one of my favorite dishes, I served it just like this. Tofu scramble tastes good, is easy to throw together, cooks fast and can be served on a rye toast to brunch as well as in a lunch or dinner bowl alongside some vegetables. Or, why not in a wrap? And not least of all, it definitely pairs well with an almond dressing.

When I cook root vegetables with thin peels (think carrots and parsnips) I always let the peels remain. It give flavor and texture while being very nutritious. In addition, peeling is seriously boring.

Please feel free to vary the vegetables more according to what’s in season where you live. Since it’s spring, now would be a great opportunity to add some asparagus and other early premiering veggies, and as summer gets going you could choose green beans and tomatoes of all shades.

Tofu Scramble with Steamed Veggies, Green Pea Hummus, Salad and an Almond Dressing
(4 servings)

500g/18 oz. of firm organic natural tofu
1 yellow onion
1 garlic clove
1 tsp ground turmeric
1 tablespoon nutritional yeast / brewer’s yeast
2 tablespoons plant-based milk (soy or oat)
1 handful of fresh parsley, chopped
Sea salt and freshly ground black pepper

Green pea hummus:
250 grams / 1 cup of frozen green peas, thawed
1 garlic clove, crushed
1 tablespoon light tahini
1 large handful fresh herbs, or 2 tablespoons frozen herbs, such as basil or parsley
½ -1 teaspoon ground cumin
1 tbsp apple cider vinegar
sea salt and freshly ground black pepper

Almond Dressing:
¼ cup almond butter
½ cup water
1 teaspoon apple cider vinegar
1/2 teaspoon ginger, grated
sea salt and freshly ground black pepper

For serving:
mixed salad
seed crispbread

Peel and cut onion into boats, peel and chop the garlic. Fry the onions and garlic in a frying pan in a splash of water until softened. Drain the tofu and crumble into the frying pan, cook with medium heat until everything is warm. Mix in the turmeric, nutritional yeast and plant milk while cooking for a few minutes more while stirring, until everything gets a nice color. Remove from the plate and add the parsley. Season with salt and pepper.

Scrub the root veggies and cut into smaller pieces. Steam for about 5-7 minutes until they soften but still have a crispy core.

Mix together the ingredients for the humms in a food processor. Season with salt and pepper.

Mix together the ingredients for almond dressing until creamy. Add more water if desired. Season with salt and pepper.

Divide the tofu scramble and steamed veggies into four bowls. Top with green pea hummus, mixed salad and sprouts, and drizzle over almond dressing. Serve with a seed crispbread or a piece of rye toast beside it. Enjoy your meal!

You can follow Therese Elgquist on Instagram @plantbasedbythess, or find even more inspiration on Therese’s website Also take a look at her books The new green salad and The new green protein.



Recipes, Therese Elgquist

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Vegelicious Green Smoothie Bowl

During the spring and summer I tend to eat more smoothie bowls for breakfast (and lunch and dinner). The nice thing about smoothie bowls is that you can blend up virtually anything (well… almost), so don’t be afraid to go outside the frozen-banana-berry-and-acai powder box.

I like to mix as much vegetables as possible since it gives a fulfilling breakfast filled with nutrients. In this particular smoothie I just threw in a bunch of greens and vegetables that I had at home, including my new favorite – chlorella. It gives a really nice color and has mega benefits!

Pause for a second of reflection on the topic of avocados. You have, as myself, likely become aware of the debates on, avocado water use and non-sustainable production as of recent. It is, among other things, regarding the fact that the hip crops are grown in such extreme quantities (as this gives the most yields) that the soils become overloaded.

Despite this, I have not completely stopped eating avocados. I do, however, make the occasions more rare and avoid buying if I do not find organic and grown “near” me or at least the continent I find myself on. Instead of making a point of eating an avocado every day, it is now a luxury that is saved for special occasions. Most recently, avocados ended up in this smoothie, and oh so delicious it was!

Vegelicious Green Smoothie Bowl
(1 bowl)

¼ – ½  fennel
1 handful fresh spinach, or about 4 cubes frozen
1 stalk of celery
½ inch (1cm) fresh ginger
1 tablespoon freshly squeezed lemon juice
½  avocado
1 large handful raspberries
2 fresh dates, pitted
1 – 1½  teaspoons of chlorella water to taste

granola or roasted seeds and/or nuts
hemp seeds
coconut pieces
dried berries or fruits, such as inca berries and apricots
fresh mint

Throw everything down in a powerful blender and mix until it becomes completely smooth. Add a little water at a time until you get a consistency that you like. Are you going to drink it on the road? Pour in more water for a looser smoothie or less water for a smoothie that is best eaten with spoon. Top with optional nummies!

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Recipes, Therese Elgquist

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Chocolate Protein Smoothie in a Nutshell

Did you know that plant-based ingredients contain protein? Yeah, if you fill your bowls, plates and smoothie glasses with different types (and sufficient amounts) of raw plant materials everyday you will get just what your body needs. If you want to learn more, simply click on Therese Elgquist’s mini-series about plant-based protein: Part 1, 2 and 3.

This smoothie, perhaps more reminiscent of a milkshake, is stuffed with plant protein and fits perfectly when a sweets craving kicks in, when you are on the go or when it is a weekend brunch. The inspiration for the smoothie comes from a small jungle cafe in India.

Chocolate protein smoothie
(2 large glasses)

organic green bananas, sliced and frozen
2 tablespoons unsweetened peanut butter
2 tablespoons husked hemp seeds
1/2 dl raw cacao
2 fresh dates, pitted
5 dl unsweetened oat milk
a pinch of sea salt

a sprinkle of hemp seeds

Run all ingredients in a high-speed blender until you have a smooth smoothie. Add more liquid if needed and maybe another date for a sweeter taste. Sip and enjoy!

The recipe is a favorite from Therese Elgquist’s latest cookbook The new green protein (only in Swedish currently). Photo by Fanny Hansson.




Recipes, Therese Elgquist

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Fresh Spring Rolls with Crispy Vegetables, Smoked Tofu and World-Class Dipping Sauces

Cooking together doesn’t have to be boring. We all have to eat anyways, so why not combine it with some company? Here’s a hot tip for you: start an unpretentious dinner club with a group of friends or family and cook for each other. Perhaps you meet every week, every month or just a couple times a year. It doesn’t need to be more complicated than that.

Imagine how wonderful it would be on a tired Tuesday to arrive to a set table and be served fresh spring rolls with crispy vegetables, amongst people who make you smile. This menu is both easy on the chef and the guest with think it’s delectable! You can vary the filling depending on the season or what you happen to have leftover at home. It’s not so particular, just let your imagination flow!

Fresh Spring Rolls with Crispy Vegetables, Smoked Tofu and World-Class Dipping Sauces
(4 servings)

You need:
Rice paper and a large bowl of crispy vegetables.
And maybe something cooked. Here’s some suggestions:

1 cucumber
2 carrots
1 beetroot
1 bundle of radishes
1 organic pepper
1 avocado
1 handful of bean sprouts
1 handful of sunflower shoots
1 pot of baby kale or tuscan kale (alt or 2 handfuls chopped fresh kale)
5 oz/150g of shiitake or other mushroom
1 teaspoon cold pressed canola oil
9 oz/250g of organic firm smoked tofu

Peanut sauce with ginger:
½ cup crunchy peanut butter
1 teaspoon fresh ginger, grated
2 tablespoons tamari (gluten-free soy sauce with an even deeper flavor)
1 tbsp apple cider vinegar
½ cup water
salt and freshly ground black pepper

Mango sauce with cayenne:
5 oz/150g of frozen mango, thawed
1 tbsp apple cider vinegar
pinch of cayenne pepper
2 tbsp water
1 handful of fresh cilantro, finely chopped

For serving:
8-12 rice paper
fresh cilantro and/or mint

Start with the tofu. Cut into slices, place on a baking sheet and heat in the oven at 150°C/300°F while chopping up the vegetables and preparing the sauces.

Cut all vegetables into thin slices or sticks. Massage the kale with the oil until it becomes soft and glossy. Saute the mushroom in a little water until it softens, season with salt and pepper. Mix together the ingredients for the different dipping sauces and taste with salt and pepper. If you want runny dips, add some water.

Time to roll spring rolls! Boil water, allow to cool for a few minutes and then pour into a pie dish or in a frying pan with at least the same diameter as your rice paper. Soak a rice paper at a time for about 30 seconds, until it softens. Place the rice paper on a plate and fill with vegetables, tofu and herbs (place everything at the bottom of the paper). Fold up the base over your filling, fold in both sides and then roll together to form a roll.

Serve with dipping sauces!


Think tacos! Show off all the ingredients on the table and let your guests make their own spring rolls. Even simpler and more fun!

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