Delicious Scandi Vegan Treats | Julia Kviberg

Delicious Scandi Vegan Treats | Julia Kviberg

Nordique has this week caught up with Julia Kviberg, a 22 year old food lover and breakfast enthusiast from Stockholm. Julia uploads her fantastic vegan breakfast treats on instagram on her account called 'Morning Temptations'. We're also really pleased to bring you five of Julia's best loved vegan treats!

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Tell us a bit about yourself

I’m a 22 year old foodie based in Stockholm. I just finished my bachelor’s degree in media and communication and live together with my boyfriend in a very small flat - when I say small I mean “I-have-my-food-processor-and-hand-blender-in-my-closet-small”… Besides managing my Instagram, I work with communication at the Swedish Ministry of Foreign Affairs and have far too many hobbies and interests, so I won’t even go there, haha!

How long have you been vegan and why?

I’ve made a really slow transition into a plant-based diet, starting with picking the vegetarian lunch option at high school because I didn’t like the low quality meat they served there. Then I started excluding more and more animal products from my diet. At the beginning it was mainly for health reasons, for example I had hormonal issues and read about milk products and how they can affect your hormones. But the more I learnt about it, the more environmental and ethical reasons I found for sticking to a plant based diet.

So, is breakfast your favourite meal of the day?

Breakfast is definitely my favourite meal of the day! Partly because I love breakfast food, that probably has got to do with my sweet tooth, haha! But it’s also so unpretentious in a nice way. And partly because I’m a morning person and breakfast time for me is me time. My boyfriend is a night owl, so he’s almost always asleep when I have my breakfast.

Where do you get your inspiration of creating such beautiful vegan breakfast on a daily basis?

What a sweet question, thank you! I get my inspiration from other food bloggers, food magazines and just conversations I have with people about food. Far from all my inspiration comes from vegan food, I might add. I love making non-vegan and “unhealthy” dishes vegan and healthier. I actually started my Instagram account to challenge myself to be more creative. I read somewhere that eating a different breakfast every day sparks your creativity and I was the kind of person who ate the exact same thing every single morning up until then. Don’t get me wrong though, I do have some favourites on repeat, so I don’t come up with something new every morning, although that’s how I started.

Is Stockholm a vegan friendly place to visit?

Yes, and more and more so! New vegan places, vegan options at non-vegan places and vegan products are popping up on a monthly basis.

Where is your favourite Vegan spots (cafe, restaurants etc) in Stockholm? And whats your favourite dish/treat there? 

When it comes to breakfast, Pom & Flora and Mahalo Hälsocaféet are my favourite places to go. I always get the acai and chia bowl with cinnamon buckwheat crunch, banana and homemade peanut butter at Pom & Flora. Mahalo is a new favourite of mine, so I’m still tasting my way through their menu. When it comes to take out, I love an Indian place called Masala Masala, their vegan thali with vegan garlic naan is my 'go to' dish there.

What is your favourite Nordic dish that you can recreate as a vegan option?

That’s a tough one! I don’t eat a lot of traditional Nordic cuisine, but, if I can call bolognese a typical Nordic dish based on the fact that it’s one of the staple dishes in most Swedish households, then that’s the one. I make mine with red lentils, tahini, dijon mustard, crushed tomatoes, onion, garlic, shredded carrots, a little honey and different dried herbs. I also use tons of oats and blueberries in my recipes, and that’s very Nordic of course.

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Here are the recipes for five of Julia's top Vegan treats!

1. SPICED CHOCOLATE CHIA PUDDING WITH CHERRIES

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Makes 2 servings:

  • 2 cups of plant based milk
  • 8 soft dates (if they're not soft, let them soak in the milk for a while before blending)
  • 4 tbsp of cacao powder
  • A pinch of vanilla powder
  • A pinch of salt
  • 6 tbsp of chia seeds
  • Optional (but delish!):
  • A sprinkle of cinnamon
  • A dash of cayenne pepper
  • 2-4 tsp of maple syrup if you have a little stronger sweet tooth


Blend all the ingredients except the chia seeds until smooth. Taste the chocolate milk and adjust the sweetness and spices to your preference. Stir in the chia seeds and let in sit for at least one hour, stirring every once in a while, to prevent lumps. Eat it as it is or serve it with your favourite red berries and a little whipped coconut cream (coloured with beet juice).

 

2. NO BAKE BLUEBERRY CRUMBLE BARS

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Makes 8 bars

Base & crumble:

  • 1 cup of raw cashews
  • 1/2 + 1/4 cup of soft dates (about 12, if they're not soft you can soak them first)
  • 1/2 cup of oats
  • 2 tbsp of cashew butter (or other nut butter)
  • 1 big pinch of vanilla powder 
  • Cardamom to taste (I just wing it, freshly ground cardamom tastes stronger & better)
  • 1 pinch of salt


Use a food processor to mix all the ingredients to a crumbly consistency, starting with the cashews & ending with the oats because you don't want to ruin the texture of the oats by blending them for too long. Form a compact square on a baking sheet with about 2/3 of the mixture. Spread a layer of jam (recipe below) & finish of with the left over 1/3 of the mixture. Done!

Blueberry jam (makes more jam than needed for 8 bars, but that's only a plus right?)

  • 2 cups of blueberries (I used frozen)
  • 2 tbsp of chia seeds 
  • 2 tbsp of water
  • 0-2 tbsp of maple syrup (depending on your sweet tooth)
  • Optional: a little lemon or orange zest, vanilla powder

Heat up the berries, water and flavourings in a saucepan, add the chia seeds and simmer til you have a runny jam consistency. Let it cool & sit for a few minutes.

 

3. GINGERBREAD & ORANGE CHEESECAKE BITES

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Base: 

  • ½ cup of cashews
  • ½ cup of almonds
  • ½ cup of packed dates (around 8 big ones)
  • 1 tbsp of gingerbread spice mix
  • 1 tsp of amaretto (or any other suitable liquid)
  • 1 pinch of salt
  • 1 pinch of vanilla powder

Blend all the ingredients in a food processor & press down into small silicone molds or one big lined baking tray.

Topping:

  • ½ cup of soaked dates (measured raw)
  • ¼ cup of coconut cream
  • 2 tbsp of plant based milk
  • 1 heaped tbsp of orange juice
  • 1 generous squeeze of lemon juice
  • The zest from ½ -1 orange (taste as you go along)
  • 1 tbsp of maple syrup

Blend until smooth & pour over the base. Freeze until completely frozen, preferably over night, & cut with a warm knife (run the blade under warm water) if you used the baking tray.

 

4. CHOCOLATE HAZELNUT GRANOLA

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Makes a small batch, but you can easily double this recipe:

  • 1 cup of hazelnuts
  • 1 cup of oats
  • 2 tbsp of maple syrup
  • 2 tbsp of water
  • 2 tbsp of cacao powder
  • 1 pinch of salt

Grind 1/2 cup of hazelnuts finely & 1/2 cup hazelnuts roughly. Combine the nuts with the oats.
Whisk together the remaining ingredients. Pour it over the dry mixture & make sure it's all coated (this is easiest made with your hands, so let's get messy!).
Spread the mixture on a lined baking tray (you can form bigger or smaller clusters with your hands). Bake it for about 25 min on 175 C, take it out & stir it around after 10 min to make it bake evenly. Let cool completely before storing it in an air right container.

 

5. CARROT CAKE OVERNIGHT OATS

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Makes 1 serving

  • ½ cup + an extra splash of plant based milk
  • ½ cup of oats
  • ½ tbsp of chia seeds
  • ¼ cup of finely shredded carrot
  • 1 pinch of salt
  • 1 generous sprinkle of cinnamon, cardamom and ginger
  • 2 tsp of maple syrup (or less if your milk of choice is already sweetened)
  • Walnuts and mixed seeds to top it off
  • 1 dollop of plant based yoghurt or cashew cream (made with soaked cashews, water, vanilla powder and dates) for the serving.

Combine all the ingredients except the toppings and let it sit in the fridge over night. Top it with walnuts, mixed seeds & a dollop of plant based yoghurt or cashew cream.

 

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