Vegan "senapssill" (Mustard aubergine) ---------------- 1 big Aubergine 1 Dl Mustard 2 Tsp salt 2-3 Tbsp Sugar 1 Tbsp Vinegar (Prefarbly applecider or white wine, but I used whatever I had a home) 1 dl neutral oil 1 dl plant-based cream (I prefare soy, but others should work) 1 dl chopped dill (optional) Peel the aubergine then cut it into strips ( about 5 centimeters length and about 1 cm thick). Boil the strips in lightly salted water untill it is soft and slippery. Let that drain. Mix the mustard, sugar, salt and vinegar. Carefully add in the oil and then mix in the plant-based cream. Add the aubergine slices and the dill, then let it marinade for at least a few hours, prefered over night. Holds a few days covered in the fridge (also I usally let it marinate for a few hours to a day in the fridge) ---- Lentil balls ----------- 2 Dl Red lentils 4 Dl water ½ veg bullion cube 1 Dl leek Allspice, salt, pepper Flour (as needed) Rinse the lentils as usual. Boil them in the water with the buillion untill they get soft and mushy. Add the leek towards the end of the cooking time (so maybe 15-20 minutes in). Remove any left over water when the lentils has reached the mentioned soft and mushy step, and put the lentils into a bowl. Add the salt,pepper and allspiece. Mix well, add some flour and let it stand cool away to make it easier to make to work with. Then roll into smallballs (adding more flour if needed) and fry or deepfry the balls in hot oil Kale in sweet-mustard dressing ------------ 2 Tablespoons coarse mustard (If available a darker one like Swedens Skånsk Senap) 1 Tablespoon (scandinavian) light Syrup (so like dansukkers Lys Sirup. Non Scandinavians van find out more about this at https://www.thespruceeats.com/light-and-dark-syrup-ljus-sirap-2952908) 2 tablespoon neutral oil (like rapeseed oil) A punch of sea-salt 150 grams (7½ dl coarsley grated) Kale Mix together mustard, syrup, oil and salt to a dressing. Mix well with the kale, can be topped wiht roasted almond shavings. Fried marinaded mushrooms -------------------- Sorry for no clear messuarments, never written this down before Mushrooms (Portabello works well, as does just champignons) Olive oil Vinegar Liquid Smoke Herbs you like, salt, peppar. In a platsic bag mix 1 part vinegar to 3 parts olive oil, add about a cap of liquid smoke and the herbs, salt and peppar). Make sure the bag is well sealed and then spin it around so the marinade mixes up well. Slice up the mushrooms in bite chunks and put it into the bag. Spin it around some more so the mushrooms get well coated and let it marinade for a few hours. Fry it up in a pan, with perhaps some oil for a few minutes. You can also do this and not fry it, would not recommend the liquid smoke in that case. Vegan Janssons (recpipe with lots of portions so perhaps half it when not many people are involved) ------ 2 yellow onions 5 tbsp vegan margarine ½ dl Capers ½ tsp ground allspiece 1 dl sunflower seeds 1 Kilo potatoes 5 dl plant-based cream (oat probably) 1 ½ dl plant-based milk (use the same type as for the cream, so if oat cream use oat milk etc) 2 pinches of ground cloves 1 pinch ground cinamon 1 tsp salt 2 pinches newley ground black-peppar ½ dl breadcrumbs Put oven on 200C Peel and thinly slice the onions. Chop the capers a bit. Fry the onions soft in 2 tbsp vegane margarine. Season the onions with the allspiece and add in capers and sunfloower seeds and continue to fry for a minute or two then remove it from the stove. Peel and finely slice the potatoes. In an ovenproof container add potatoes and onion mix in a pattern (so 1 unit of potato then one unit of onion mix). Mix together the plant-based cream, milk and remaining spieces and pour over the potatoes and onions. Top with breadcrumbs and the remaining vegan margarine. Bake in the bottom of the oven for about an hour Knäck ("Christmas butterschotch") ----- 2 dl granulated Sugar 2 dl Oat cream (probably works with others, not sure how important fat procent is) 2 dl "light syrup" (https://www.thespruceeats.com/light-and-dark-syrup-ljus-sirap-2952908 , treacle is probably a good subsitution but unsure) 1 dl finley chopped almond Put small candy cups on a steady surface (this recipie is reported to make 50) In a wide pot with a heavy botton mix sugar, oatcream and syrup. Warm the mix until it reaches around 125C (the temperature will effect how firm it is). Remove pot from heat and mix in almonds. Move the warm mix to a pourable container to then directly pour it into the candy cups. Then leave to set. You can keep the Knäck either in a dry cool place or freeze it.