– This post is a sponsored collaboration with Gold & Green Foods –
Each summer, as soon as vacation begins, I go to my family’s summer-house in the country-side. Our house is a typically Swedish red farmer’s cottage located on a hill, overlooking fields and a stream. We often eat lunch out on the porch, and we always keep the front door open (I love how the borders between inside and outside are blurred in the summer). Whenever you wanna pop into the kitchen to refill your glass of lemonade or get another popsicle, you have to navigate across the bumble bee highway passing right in front of the door. The way the bumble bees wiggle their butts before entering their home between the wooden facade and the isolation is so adorable, and just one of the little details that makes this place so special to me.
We’ve had this house in my family since I was one year old. When my parents bought it, they were still pretty young and could barely afford it. When my brother and I were little, we didn’t do much extravagant traveling in our family (because of money reasons I assume) so our summers were primarily spent here. It is like a second home. And though we are both grown up now, we still make time in our schedules to come back several times a year. I never thought of this as odd, but sometimes when I talk with friends I realize that not every family spend as much time together as we do.
In the evenings, we light the bbq and bring out plates of all possible kinds of veggies we are craving at the moments. Usually there’s some kind of delicious sauce involved, and always halloumi (everyone in my family are vegetarians, except dad…). There’s never a recipe, or even a proper “dish”, just a bunch of delicious stuff in bowls that we pick and mix on our plates. For this summer tacos recipe I was inspired by those countless bbq dinners out in the garden. It’s all the summer flavors combined.
I’ve made these summer tacos for friends several times over the past weeks, and everyone has loved it. This is a new thing I’ve started doing – inviting people over every week for spontaneous dinner parties! Partly because I create so many recipes nowadays that I need help eating all the leftovers, and partly because I’ve always dreamt of an open home where friends can come and go and where there’s always some delicious little thing to taste. Creating good vibes and seeing people enjoying themselves from my food/playlist/wine selection makes me all warm inside ♡ I would be the perfect Kosegruppa candidate 😂
What’s new to me in this taco constellation are the Pulled Oats, a Finnish product (apparently it’s been a huge success over there!) that just launched here in Sweden, made from oats, broad beans and pea protein. I always struggle with finding good sources of protein to include in my tacos. I’m not the biggest fan of soy products, and I’m kinda bored with chickpeas. So pulled oats sounded like a really exciting thing to try!
The texture is really tender and soft, with a slight resemblance to beans (rather than the stringy, chewy texture of pulled soy products). It soak up spices wonderfully, and I also like that it doesn’t release any water when cooking. So you actually end up with exactly the same amount as you put into the pan. For best result, fry it with a generous amount of oil and preferably some umami rich spices like garlic, paprika powder and tamari. Then you have a rich, nutty, fleshy plant protein, perfect for tacos, wraps, pita, fake kebab pizza or virtually any other decadent finger food you can think of ♡
The fact that pulled oats is made from well, oats, makes it so much more environmentally friendly than soy, which of course is a huge bonus. Oats are grown here in Sweden, and so are broad beans. The protein content in pulled oats is really high, and because of the combination with broad beans and pea protein, you get aaall the essential amino acids. Especially important for vegetarians and vegans like us to think about!
As of right now, you can find Pulled Oats at Paradiset, Urban Deli, ICA Kvantum Liljeholmen + Lidingö, Coop Centralen + Zinkensdamm, Hemköp Torsplan, Taku Taku and more to come!
Have you tried Pulled Oats already? How do you like it?
Also, image proof that these tacos are not only loved by humans but also bunnies!! 👇🏼😆 This pic is from a photo shoot that I did with Malin @poppyloveyou last Monday. Currently working on a “one photo per hour”-post from that day so stay tuned if you’re curious about what my freelance life can look like :-)
Summer Tacos with Smokey Pulled Oats, Spicy Paprika Sauce, Halloumi, Zucchini & Strawberries
250 g Pulled Oats Tomato & Smoked Paprika
1/4 cup (1/2 dl) rapseed oil
1 tbsp rice vinegar or white balsamic vinegar
1/2 tbsp agave syrup or honey
1 tsp liquid smoke
1 clove garlic, minced
2 tbsp tamari soy
salt & pepper
1/2 large zucchini or 1 small
8 cabbage leaves
200 g halloumi
Spicy Paprika Sauce
2 red bell peppers
just over 1/3 cup (1 dl) walnuts (toasted sunflower seeds also works)
1 small clove garlic
1 + 1/2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp sriracha
1 tsp agave syrup
salt & pepper
Heat oven to 200’C / 390’F. Halve bell peppers and remove stem and seeds. Place with the inside down on a baking tray covered in parchment paper and bake in oven for about 30 min or until completely soft.
Meanwhile, place pulled oats in a large bowl and crumble the large pieces with your hands to make them smaller and everything the same size. Add oil, vinegar, agave, liquid smoke and garlic and combine. Preferably let it sit for a while (like 30 min) before frying. Heat a glug of oil in a skillet and fry the pulled oats on medium heat until browned and fragrant (about 5 min). Lower heat to lowest and add the tamari soy + salt and pepper to taste. Cook for another minute or so. Set aside.
When the peppers are done, transfer to a food processor along with the rest of the ingredients for the paprika sauce. Mix until smooth. Season to taste with salt and pepper. Transfer to a bowl and set aside.
Slice the zucchini thinly and cut halloumi into chunks. Fry zucchini in a little oil and salt until golden. Transfer to a plate. Then fry the halloumi chunks in the same pan, also until golden.
Prepare the rest of the toppings and place in small bowls. I went for strawberries, fresh basil, pickled onions and rocket salad, but you can go for whatever you feel like here!
Tear off 8 cabbage leaves and place on a plate. Let everyone fill their own leaves with pulled oats, paprika sauce, zucchini, halloumi and the rest of the toppings. The more the better! Eat straight away with your hands. Omnomnom <3
And for dessert? I would make this No-Churn Cardamom Nice Cream with Almond Butter Caramel Ripple 100% of the times!
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Want more summer food inspiration? There’s plenty of recipes from the archive!
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.
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