As someone who spent years eating mostly Indian and American food, I now find myself more often reaching back to my Swedish roots when I cook. Simple ingredients, not overly seasoned, and lots of potatoes. Meat and potatoes, sea food by the coast. Dill and parsley, and did I mention potatoes? It is not the most vegetarian-friendly cuisine, but many things can be made without the meat.
My dad often made these potatoes when he cooked for us. Accordion potatoes, or Hasselback potatoes, named after the place in Stockholm where they were invented. These take a while in the oven, but they are really easy to make.
Preheat oven to 400°F. Peel about 2 potatoes per person (best if they are close to the same size). Slice the potatoes thinly, but only about 3/4 of the way. Cutting the potatoes on a wooden spoon will help prevent from accidentally cutting all the way through. Rub potatoes with oil and place in an oven-pan. Sprinkle with salt, pepper, and breadcrumbs. Spray with some more oil for extra crisp potatoes. Bake about 45 minutes (check with a knife).
For the stew, brown a pack of vegan beef and transfer to a bowl. Next, saute about 3 cups of veggies: carrots, celery, and whatever other veggies you like (great for clearing out the fridge!) for a few minutes. Lower the heat, add the vegan beef with a cup of red wine and a teaspoon of soy sauce, then cover and simmer until the vegetables are tender. Finish off with salt, pepper, and 1/4 cup chopped parsley.
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