– This post is a sponsored collaboration with Gold & Green Foods –
Three weeks ago, Pulled Oats was officially launched in Sweden. If you’ve been hanging around here for a while, you might know that I’ve already created a bunch of recipes for them since early summer and that this nordic plant protein has been available in selected stores in for a few months. But this one Thursday at the very end of August, it was time for the big launch at Paradiset Matmarknad! Since I’m a proud ambassador for this product, I was invited to cook my Pulled Oats Paella at the event for about 100 people (!).
In order to pull this off, I brought my brilliant vegetarian food blogger colleague Annie aka Vegokäk with me. Though we were short on time, she was all game! In this business you sometimes have to completely reshuffle your entire week (including rescheduling plane tickets for a wedding!) to fit in last minute commissions. I’m so glad she wanted to do this with me, as it’s always more fun to be two when you (for example) cause repeated power outages in the store while attempting to hook up 4 induction plates to the same outlet as the meat & cheese counter… ;-)
For this event I was making my Pulled Oats Paella with saffron, broccoli, string beans, sun-dried tomatoes, olives and lemon. A super simple one-pot recipe with a mediterranean feel. Kinda summery and fresh, though the saffron and rice makes it super comforting and totally a recipe you can enjoy all year around. Annie was making nachos with smokey pulled oats, sweet potato puree, mint pesto & pomegranate <3
In my tiny pentry at home I had prepared like 4 kg saffron rice, 2 kg chopped broccoli and 2 kg chopped string beans for my Pulled Oats Paella 🙈 Sometimes you gotta make do with what you have! And I don’t have me no fancy restaurant kitchen, no. It worked out perfectly fine and I woke up well rested and 100% game at the day of the event.
First we cooked for the press event. We served countless of tiny portions of our respective recipes for the attendants to try while they were listening to an inspiring panel discussion and learning a bit more about the history & qualities of Pulled Oats. As I mentioned before, Pulled Oats is a nordic plant protein. I’m a little picky with plant proteins as I’m not a super big fan of soy. Pulled Oats though is soy-free and instead it’s made out of protein sources that we have growing up here in the north – oats, broad beans and peas to be specific. To give you all them essential amino acids! I’m all for locally and sustainably produced products so this is a huge bonus for me.
If you haven’t tried Pulled Oats before, I would describe the texture as tender and a little bit grainy similar to beans. It soak up spices really well, but you need to cook it with plenty of oil. Then you get that perfect balance of texture vs. melts-in-your-mouth <3
What I loved the most about the press event was that I got to meet so many fellow creatives that I’ve just had sporadic online contact with but never actually met, though we live in the same city. I talked with Gustav of Jävligt Gott, Natalie of Happy Healthy Blog and Flora Wiström. All crazy talented and boss bloggers!
After the press event we continued to cook for all our forces to the lunch guests at Paradiset. Here we got to serve our Pulled Oats recipes to anyone who happened to stop by. Everyone was super curious and many stayed long to chat and asked questions. Though spending hours cooking in the middle of a busy lunch crowd can be quite draining for an introvert like myself, I loved these meetings and the immediate feedback on my recipe that I got from the guests. It’s challenging to me, yet meaningful.
I thought I would be so drained after this day but instead I was filled with so much positive energy! It was a true inspiration boost and I would love to do something similar again!
Now to the recipe!
Pulled Oats Paella with Saffron, Broccoli, String Beans & Olives
1 cup (2,5 dl) jasmin rice
1 + 2/3 cups (4 dl) water
1/3-1/2 tsp sea salt
0,25 g saffron
about 5 tbsp rapseed oil
250 g broccoli (about one head)
100 g green string beans
2 cloves garlic
240 g Pulled Oats Nude
6 sun-dried tomatoes
1 tsp sweet paprika powder
15 greek olives, without stones
salt & pepper
1/2 lemon, juice
Rinse and cook the rice according to the instructions on the packet.
Meanwhile, chop and sauté broccoli and string beans in a large skillet with about 2 tbsp rapseed oil, until they’ve got some color. Lower heat, add minced garlic and cook for a minute or two more. Crumble the Pulled Oats into the pan, add about 3 tbsp rapseed oil, chopped sun-dried tomatoes, paprika powder, salt & pepper. Cook on medium head for about 3-4 minutes or until fragrant and slightly browned.
When the rice is done cooking, remove from heat and fold in the saffron until the rice is completely covered and yellow. Transfer to the skillet with pulled oats and stir to combine. Add the olives and squeeze over the lemon juice. Serve with fresh parsley. Enjoy :*
If you try this, or any of my recipes, I’d love to hear what you think! If you share it on instagram, make sure to tag @cashewkitchen so that I can see your creations!
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This post was created in sponsored partnership with Gold & Green Foods. Sponsorships support my kitchen adventures and enable me to create blog posts for you guys full-time ♡ All opinions are my own, as per usual.7