Kräftskiva !

Once a year, in august, we have something called ”kräftskiva” in Sweden. It´s a festive tradition where we get together with the family, put our ugly party hats on, eat crayfish and drink nubbe (scandinavian vodka shot).Usually you have a cheesy pie to this and some bread with more butter and cheese.Because I really love these get togethers I don´t want to skip it just because I prefer having vegan food. So I decided I wanted to add a few yummy dishes to the party that I thought everyone would enjoy. This is how my plate looked like, (the first serving, it was so good I couldn´t stop eating!). Sorry for the mess, I didn't have patience to make the cream cheese pie look perfect. A cream cheese pie with flavours from the sea,. It tasted very much like the swedish ”skagenpaj” we have with shrimps and caviar.A sweetpotato hummus with chili, fried chanterelles picked from the forrest outside our house, a mixed salad and juicy garlic bread with parsley.I´m so excited to give you the repecies of these dishes, they all turned out soo good!First out is the creamcheese pie, and it´s super easy to make.The seaweed caviar tastes almost just like real caviar and the smoked seaweed caviar adds a flavour of smoked salmon to the cake. Lemon and lots of fresh dill and parsley is a must and will make it super fresh and tasty! Creamcheese pie with flavours from the sea IngredientsCrust:A few slices of a dark, whole wheat bread you likeZest of ½ a lemon Filling:4 packages of vegan cream cheese1 finely chopped red onion2 big tablespoons of red seaweed caviar2 big tablespoons of black seaweed caviarLots of fresh dill and parsley, choppedZest from ¾ lemon¾ tube of smoked seaweed caviarsalt and pepper InstructionsMix together the bread and the lemon zest for the crust and spread it out into a round pan.Mix together all the ingredients for the filling and put it in the fridge for a few hours. Decorate the cake with more seaweed caviar, lemon and fresh herbs before serving. Next up is a sweetpotato hummus. I am a huge lover of both sweet potato and hummus, so I thought why not make a mix of that?Sweetpotato hummus with chili Ingredients:1 big sweet potato1 can of chickpeas½ cup oil like rapeseed, corn or oliveoil2 pressed garlic cloves1 tablespoon of red wine vinegarchiliflakessalt and pepper Instructions:Peel the sweetpotato. Wrap it in some foile and drizzle some olive oil on top. Roast it in the oven on 390 °F (200°C) in an hour. Let it cool down.Mix the chickpeas to a puree. Add the sweet potato, the oil bit by bit and the rest of the ingredients. Top with chiliflakes, flingsalt and some oil. Last but not least, the garlic bread!Garlic breadIngredients:1 baguetteVegan butterChopped fresh parsleyCrushed garlic clovesSalt Instructions:Put the bread on a baking sheet.Cut the baguette from end to end with a little space in between, but not all the way through. Mix vegan butter, chopped fresh parsley, crushed garlic cloves and salt. Spread it out all over the bread, especially in between of the slices you made. The amount of batter is up to you but I make sure there is a LOT, the more the merrier.Put then in the bread in the oven on 480°F (250°C) in about 10-15 minutes, until the bread has a golden crust and the batter melted in properly.  All these dishes are really easy to make, and you can make them any time.Why not serve the fresh garlic bread to a warm, creamy carrot soup with ginger and chili?  It will be my next recepie on the blog so stay tuned for that!