Vegan comfort Christmas food, which
also goes great on a Swedish Christmas “smorgasbord”. Kale and buckwheat are
also a natural gastronomic pair. Enjoy!
Crêpes
300ml buckwheat
600ml water
1 tsp sea salt
Kale stew
1 onion
250g kale
500ml plant-based crème fraiche or yogurt
1 tbsp vegetable stock powder
2 tsp ground nutmeg
Sea salt
White pepper
Olive oil for frying
Topping
100ml almond flour
1 tbsp nutritional yeast
1 tsp sea salt
White pepper
In a mixing bowl, whisk together the
ingredients for the crêpes, set it aside to set for about 20 minutes. In a
frying pan, fry the thin crêpes in the olive oil (makes about 6-8).
Finely cut the onion. Rinse the
kale, cut off the stem, and roughly chop it. In a frying pan, fry the onion in
the olive oil on medium heat until soft. Add the kale, and fry another 5-10
minutes on low heat. Then add the rest of the ingredients and let the stew
simmer on low heat for 5-10 minutes.
In a household blender, mix together
the ingredients for the topping.
Then divide the stew on all the crêpes, roll the
crêpes up and put them in a baking dish. Top with the almond flour mix. Bake in
the oven (fan) for 20 minutes on 175 °C.
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