Part of my Vegan MoFo 2013 is doing blog entries dedicated to each year I've been vegan.
One lovely Swedish tradition that I appreciate is that of fika- a coffee break and mid-afternoon snack. Fika (pronounced "feeka") literally means "to take," so it should speak to how, despite being a relatively recent tradition, coffee has become deeply ingrained in Swedish culture: when your friend asks you "ska vi fika? Shall we take?" the natural word to place at the end of that sentence is kaffe (coffee).
Naturally, the centerpiece of any fika is strong, hot coffee: my cousin Cathrine, in describing how Swedes generally take their coffee, uses a phrase which loosely translates to "miscarriage-inducing." But equally important as the coffee is what you serve along with it.
Making vegan kanelbullar at home is super easy- the only ingredient that may present a challenge is the pearl sugar. If you have an Ikea nearby, their food shop will undoubtedly carry it. Alternately, check with specialist baking shops or European food importers. I cannot 100% guarantee, but it's very probably likely that any pearl sugar imported from Scandinavia will be vegan- Denmark is a huge producer of sugar beets and bans the importation of cane sugar to their country. Because pearl sugar is an ingredient specific to Scandinavia, pretty much all brands that manufacture it use Danish beet sugar. Beet sugar production does not use the charcoal filters, often made from animal bone, that many commercial cane sugar producers utilize.
I've mastered what I think is a pretty decent (and flavor-wise, pretty accurate) vegan smörgås, perfect for fika. Although I prefer using Siljan's knäckebröd, I think Wasa or Finncrisp brands would work just fine (and probably be a more conveniently-sized package for kitchen shelves). Alternately, you can also build your smörgås on a thick slice of fresh limpa (baguette) or tunnbröd (think Arctic lavash).
Of course, a generous smear of smör (Earth Balance in this case) goes on first. If you've got some fancy vegan cheese like Cheezly or Sheese, then go to down on that with an osthyvel for a few thin slices to lay down on top of your EB. I don't routinely stock fancy expensive cheeses in my kitchen, so to get that hint of umami, I like to spread a thin layer of Marmite over the EB. Thinly-sliced gurka (cucumber) and tomat (o) are great toppers, as is a wee sprinkle of salt. If you have some vegan bacon or rashers, this would be a great place to use them as well.