http://www.mykitchenmyplayground.com/

Janet Wahlquist, Stockholm (2025)

27/01/2025

PERSIAN YELLOW SPLIT PEA STEW & AUBERGINE

New Year, New Flavors!

Although I haven’t been posting, I didn’t stop making good food at home for my family.

I lost some inspiration for a short while when Arvid was exclusively breastfed, but now the adventurous side of me is back⚡️

I am honestly a little bored with the Indian style curry and today I was quite determined to do something different!

Keep doing things that makes you happy and this is what’s called

Inspired by

26/07/2024

Summer Noodle Salad Recipe🥢☀️

Looking for a refreshing meal on a warm summer day? This Summer Noodle Salad is perfect for you! It’s easy to make, healthy, and delicious.

**Ingredients:**

- Noodles
- Julienne vegetables (carrots, cucumbers, bell peppers)
- Fresh coriander leaves with tender stems
- Crushed cashews
- Air-fried tofu

**For the Dressing:**

- Soy sauce
- Rice vinegar
- Sugar
- Garlic, minced
- Ginger, minced
- Chili flakes
- Vegetable oil

**Instructions:**

1. **Cook Noodles:** Follow the package instructions to cook the noodles. While the noodles are cooking, prepare the dressing.
2. **Make Dressing:** Mix all dressing ingredients, except for the vegetable oil, in a heatproof bowl. Heat the vegetable oil in a frying pan on high heat until it’s smoking hot. Carefully pour the hot oil over the dressing ingredients and stir to combine. Set aside to cool.
3. **Cool Noodles:** Once the noodles are cooked, drain them in a sieve and rinse with cold water or place them in an ice bath for a few minutes. Drain thoroughly.
4. **Assemble Salad:** Transfer the noodles to a medium mixing bowl. For each serving, mix about 3 tablespoons of dressing with the julienned vegetables, a couple of tablespoons of crushed cashews, and a handful of fresh coriander leaves with tender stems.
5. **Serve:** Plate the noodle salad with air-fried tofu and serve immediately.

**Tips:**

- **Prep Ahead:** Make the dressing in advance and keep it in the fridge for up to a week.
- **Meal Prep:** Julienne the vegetables and store them individually in food containers for a quick and easy lunch.

Enjoy this refreshing Summer Noodle Salad that is sure to keep you cool and satisfied on a hot day!

10/05/2024

GARLIC LEMON RUNNER BEANS SALAD🍋🫛

Your barbecue season MUST HAVE along side with your favorite grilled cheese, meats or a selection of veggies!

The trick to make sure that you nailed this recipe is to quick blanched the runner beans in salted boiling water then immediately submerge them into an ice bath to keep their vibrant color and crispy texture.

In this recipe I used grounded, dehydrated lemon peel, which gives a different depth of citrus flavour in the dressing. But feel free to use freshly grated lemon zest if it’s more convenient for you.

If you want a stronger punch of garlic flavor in the dressing, you can finely grate garlic instead of thinly sliced.

Serve 2-3
A handful of runner beans, about 8, trim ends and sliced diagonally
1 tsp fresh lemon zest or 1 tsp roughly grounded, dehydrated lemon peel
Juice of half lemon
1 small garlic clove, thinly sliced or minced
1 tbsp extra virgin olive oil
Pinch of flaky sea salt

Mix all ingredients together (except runner beans) into a small mixing bowl. Taste and adjust with more lemon juice or salt to your liking. Set aside.

Bring a pot of salted water to boil. Add sliced runner beans and blanch for 30 seconds. Remove beans from heat, transfer beans into an ice bath for 30 seconds. Drain well and toss with garlic lemon dressing before serving.

Enjoy this upcoming sunny days☀️

19/01/2024

Friday night means PIZZA NIGHT in my house🍕
meatless | dairy-free | zero-guilt

12 hours fermentation (5⭐️ pizza dough app
)
70% hydration (great tips from )
Best plant-based melty cheese ever🤤 from .simplygood （available at )

Found some nice white asparagus and Jerusalem artichokes today, among other fav veggies as toppings, lastly a generous drizzle of white truffle oil, I am in heaven.

THE BEST FRIDAY MEAL⭐️

07/01/2024

First project of 2024.
Cauliflower leaves and stems kimchi. It took a little longer to brine the stems as I kept them whole and they are a little thicker than cabbage but the result is delicious.

05/01/2024

What a beautiful day here in Stockholm today🌞

Let’s get go 🌱

PUMPKIN & LENTILS CURRY RIGATONI

• 18G Protein per serving
• Budget friendly
• Ready in 30 min

One trick to get your meals ready faster is to start the stove while you gather your ingredients and start chopping🔪

Choosing red lentils for faster prep time and creamy finish in the sauce without using any additional cream, which means that the total fat in each portion is reduced.

Calorie: 449kcal
Protein: 18g
Carbs: 75g
Fat: 9g

Get full recipe in bio link💚

07/12/2023

One of the easiest party nibbles that you can imagine! Not only that you can prep ahead of time, without cooking plus you can serve this at any dinner parties!
A mixed of cream cheese and feta cheese enhance the flavour of each bite. I chose walnut and cranberries to taste a bit more festive but feel free to be creative with the nuts, seeds and dried fruit combo! Such as dried apricot and pistachio or hazelnuts and dried figs, just to name a few. Stay tune for more Christmas plant-based recipes for the upcoming weeks🎄❤️

Find recipe in bio.

17/11/2023

HOMEMADE VEGAN DASHI 🌊

Cold brewed 100% kombu dashi

Instructions:
1 large sheet (approximately A4 sized) kombu, use a dry clean cloth to brush off any dust or dirt on kombu.

Use scissors to cut kombu into smaller sheets, about 8cm width bands. Roll kombu sheets into a tight swiss roll to fit into a sterilized jar. Fill clean or filtered, cold water to fill the jar just over the kombu sheets. Seal and refrigerate for minimum of 6 hours or just about overnight. Drain out concentrated kombu dashi into a sterilized jug or bottle, refrigerate for up to 5 days. Use soaked kombu for slow braised kombu salad.

Isn’t it just the best time to have a warm bowl of miso soup or ramen? Have a cozy and warm weekend❤️

16/09/2023

Follow .wahlquist for more flavorful plant-based cooking ideas⭐️

PLANT BITES/CHARRED CABBAGE/SPICY TAHINI/AVOCADO COUSCOUS

All you see here is less than 30 minutes of “cooking” with only yummy stuff on this plate with wholesome food! And this SPICY TAHINI DRESSING is just🤌🏻

This is such a versatile recipe where you can switch from fully vegan, to plant-based or regular diets. The idea here is that you’ve got your healthy fats, a variety of vegetables and a protein source, all on one plate. Keep this as a guideline when you prepare your meals and this can be effortless to work towards a balanced eating habit.

More plants, less processed and animal products.

Save it and share it🌱

Serve 2
1 small avocado
30g greek style cheese
1/4 cabbage
6-8 pieces plant balls from
60-80g Pre-washed salad mixed
A handful snap peas
olive oil
1/2 dl Wholegrain couscous

Spicy tahini dressing:
2 tbsp tahini
1 tbsp siracha
3 tbsp soy sauce
1-2 tbsp rice vinegar
1 tsp maple syrup
Salt and pepper to taste

Mix all seasoning ingredients in a small bowl, whisky until well combined. set aside for serving.

Split cabbage into half. Parboiled or steamed for 5 minutes.

Prepare couscous as package instructions. Meanwhile, heat olive oil in a small frying pan, sear plant balls until crispy and brown all over. Divide into serving plates.

Using the same frying pan, heat pan to high heat, sear cabbage in pan until lightly charred on all sides. Divide into serving plates.

Assemble salad by mixing avocado chucks, greens, trimmed snap peas and cooked couscous with 1-2 tbsp of spicy tahini dressing.

Serve immediately with drizzles of spicy tahini dressing and a sprinkle of chili flakes.

05/09/2023

STIR-FRY GREEN BEANS & VEGO MINCE

Follow .wahlquist for more Asian style plant-based recipes that are budget friendly and feeds your mini football team on any school nights⚽️

In Hong Kong, this dish can be served with rice as a one-plate meal, or you can serve it in fresh lettuce cups or deep-fried rice paper or wonton cups as a party nibble or an appetizer.

Having a bag or two of vegan mince in my freezer is an absolute lifesaver and to name a few or are my favorites. It is such a versatile item that can get me very far! From spaghetti bolognese to chili con carne, and this one, is definitely one of my favourites back to routine weeknight meals.

Get the full recipe with link in bio.
Like it? Save it and share it🙌🏼

29/07/2023

I must say, my kids made me learn new things daily and they made me to explore new things all the time❤️

Carl wanted to get a fresh coconut from the supermarket yesterday so I bought one for him, he finished the coconut water and he wanted to eat the flesh but I said I don’t know if I can crack open that thing. Then he said, well let’s search online to find out how to crack open a coconut and get the flesh. We did and I learned how to do that simply with just the back of the knife without violence😅

This morning we have decided to slice the coconut flesh and toast them to make homemade granola with toasted coconut. And here we are, homemade toasted fresh coconut chips for granola/muesli🥥

What did you learn from your kids today?❤️

13/07/2023

Follow .wahlquist for more interesting plant-based recipes.

BIBIMBAP 🇰🇷

A Korean classic, it’s such a simple dish and packed with flavors. To make this dish plant-based, simply swap the beef with soy mince and don’t forget to serve with a generous amount of gochujang🥢

Getting into a meatless lifestyle is not as difficult as you think. Get more inspiration from my page and get started with plant-based eating today, small steps still makes a difference! It is never too late to save our environment.❤️

Janet Wahlquist

27/01/2025

26/07/2024

10/05/2024

19/01/2024

07/01/2024

05/01/2024

07/12/2023

17/11/2023

16/09/2023

05/09/2023

29/07/2023

13/07/2023

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