|A breakfast, because I needed a picture!|
The potato casserole is based on a traditional Swedish dish called Jansons Temptation. Such a corny name, but it was always one of my favourite holiday food when I was a kid. It consists of potatoes, cream, bread crumbs and pickled sprats (fish). I don't have an exact recipe of my own, but I'll share someone else's instead. I didn't use this one since I didn't have all the ingredients, but mine was similar an I think this is even better. Only the best for you guys!
1 kg / 2,2 pound potatoes
2 yellow onions
1,5 dl / 0,6 cup capers + 1 tbs of the brine
1,5 dl/ 0,6 cup green olives
2,5 dl / 1 cup + 2 tbs soy creamer
1,5 dl/ 0,6 cup soy milk
1/4 tsp allspice
2 tbs breadcrumbs
- Preheat oven to 200 C/390 F.
- Peel the potatoes and cut in thin stripes. Do the same with the onions. Cut the olives in small pieces and mix them with the capers.
- Put half of the potatoes in an oven safe pan and spread the olive mixture on them. Put the rest of the potatoes on top.
- Mix the soy creamer and milk, capers brine and allspice and some salt. Pour the mixture over the potatoes and then the breadcrumbs on top of that.
- Bake in the lower part of the oven for 45-60 minutes, until very tender and browned on top.
Beet root salad
I won't share a recipe for this one, since it's soo easy that I'm sure you'll figure it out with just a few guidelines. Beet root salad is eaten all year around, with a peak during every holiday. Outside of the holidays, it's most common serving is in a sandwich together with meat balls. You should definitely try it out with some vegan meat balls!
- Take a lot of pickled beet roots and cut in cubes or small pieces.
- Cut a small onion in tiny pieces.
- Peel a small apple and shred it.
- Mix everything.
- Add vegan mayonnaise until desired creaminess. Add a splash of vinegar and a bit of non-dairy milk if you don't want it to be so thick. Add salt and black pepper to taste.