All the items in this post have one thing in common– Sweden!
1) Swedish House Mafia- My friend Tal sent me this video and at first I was like what the heck is this! BUT here’s a hint, if you love dogs, you must watch this music video, it is awesome and hilarious! (Thank you Tal for sharing!)
2) Swedish Picture Frame- Love or hate IKEA, this is a super cute hanging picture frame from the Swedish home furnishings shop! It’s not a traditional Swedish style frame or anything, but it’s made in Sweden and is named Fiskevik so I think it works with the theme. Plus it’s $5.99- can’t beat that!
3) Swedish “Meat”balls- And while at IKEA, I decided I wanted to see if I could find a vegan version of a Swedish meatball recipe. Which I did and I loved since the main ingredient was potato. But the best part was the ground almonds I think, which gave it an interesting flavor. Below is the recipe as well as one for gravy– which you will you have to use your imagination to picture since I burnt the whole thing while re-heating! Oops. Always check to make sure you have turned off the burner!
Swedish Meatless Balls
This recipe is from food.com, thank you Dreamer in Ontario for posting! The original recipe calls for frying the meatballs, which you can do, or you can try baking them as I did, which is what is instructed below.
- 3 or 4 medium potatoes, cubed (I used Russet potatoes)
– 1 vegan bouillon
– 1 cup ground almonds (I ground up almonds, cashews, and walnuts since I was short on almonds– just put it in a food processor or you can purchase it ground)
– 4 TBS flax seed
– 1 medium onion, chopped
– salt and pepper, to taste
– olive oil, for cooking
In a large pot, place potatoes, vegan bouillon, and enough water to cover the potatoes. Bring to a boil and cook until potatoes are soft. Stir mid way to make sure the bouillon has dissolved and is evenly distributed.
Drain water from potatoes, saving a cup to make gravy with. Mash and let cool.
While the potatoes are cooling, heat up some olive oil in a frying pan. Add onions and cook until they start to brown.
Place the flax seed in a small bowl, add 1/4 cup hot water and let stand for about 10 minutes. Once the seeds absorb the water, they will get sticky and gooey, which is what we want.
When the potatoes have cooled, add the flax seed and water it was soaking in, ground almonds, cooked onions, and salt and pepper. Mix well.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Shape the potato mixture into small balls and line on the baking sheet.
Bake the meatballs for about 20 to 30 minutes, until they are heated through and outsides are crisp and turning golden brown.
From Food.com, posted by Sharon123.
– 2 cups of vegetable broth OR 2 cups of water + a vegan bouillon
– 1/4 to 1/2 cup nutritional yeast (the less yeast you use, the less cheesier it is)
– 3 TBS cornstarch
– spices of your choice, to taste– I like to use onion powder, garlic powder, herbs de provence since that has a little bit of everything)
– salt and pepper, to taste
In a small saucepan, heat up the broth or water.
Ladle some of the heated liquid into a small bowl. Add the cornstarch to this, whisk well, then set aside.
To the pot of liquid, add the nutritional yeast and seasonings/spices, stirring until dissolved.
Add the cornstarch mixture to the pot, and cook on low heat until the liquid thickens (about a few minutes).
Add salt and pepper, and more seasonings if desired.
This is great over the Swedish meatballs, mashed potatoes, veggies, and pasta! (I will make it cheesier by adding more of the nutritional yeast when I use this over pasta.)