Today’s Solstice meal was this Soy Seitan with Creamy Mashed Potatoes, Zucchini sautéed with Garlic & Tomatoes on top of a bed of Spinach in Lemon Dressing. Looking forward to a good year ahead with more food photography & cooking. Winter Solstice Tidings from our home to yours.🌲Read More →
It’s Thanksgiving & I will admit that I am missing the buzz & preparation of this holiday! However I know that although we are not preparing a feast this year, even here in Sweden we plan to, in coming years, celebrate this holiday as we usually do- with a beautiful,Read More →
“Guida di Sopravvivenza al Natale” My ‘Survival Guide to Christmas’ tips in December 2016 issue of Vegan Italy magazine Very honored to be a regular contributor to this wonderful publication! View a longer version of this piece (in original English) hereRead More →
Flashback to Christmas Dinner 2014! I loved preparing this spread! Macadamia Nut, Basil & Olive Oil Spread Arugula with Grape Tomatoes, Grapeseed Oil & Sea Salt Grilled Asparagus Minnesota Wild Rice with American Parsley & Shallots Steamed Brussel Sprouts drizzled with Hazelnut Oil Gardein Holiday Roast with Cranberry, Kale &Read More →
Holiday sampler! I love cooking dishes with different holiday favorites leading up to the festive season so I know what recipes I want to make for the feast. This holiday sampler included cranberry jelly, slices of gardein Holiday roast (with kale, cranberry & wild rice) and farro with onions, parsleyRead More →
Ask Annika! How do you plan holiday meals with the market being so overly directed at meat eaters? What would your holiday menu look like? For me the holidays are, as for many others, one of my absolute favorite times of the year to cook, bake and eat. When IRead More →
In my column for the 2015 holiday issue of Vegan Health & Fitness magazine I share some personal reflections on holiday feasts as well as some tips & ideas for really thriving as a vegan during this time of year. Also included are tips for those hosting vegans! I also reached outRead More →
I started making Butternut Squash Purée this year & simply love it. I bake the Butternut Squash until it is very soft (~45 minutes) & then remove from oven, de-seed it & scoop out the squash. I blend it with vegan butter (2-3 spoonfuls, depending on how creamy you wantRead More →
My first Vegan Thanksgiving! 2014 Manoa Valley, Oahu •Gardein Holiday Roast •Vegan Shepherds Pie (Recipe: Minimalist Baker) •Portobello mushrooms stuffed with Minnesota wild rice, shallots, & tomatoes & topped with crispy sage •Cranberry Jelly •Tomatoes & parsley with olive oil & sea saltRead More →