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Falafel yogurt sauce

Falafel yogurt sauce

Ingredients: 500ml soy yogurt 4-6 tbsp vegan mayonaisse 1-2 tbsp ketchup 1/4 small onion 1-2 large cloves garlic 1 tsp salt a pinch or two black pepper 1/2 tsp turmeric 1/2 tsp smoked paprika 1/2 tsp dill a pinch of cayenne pepper Method: Put all 

Falafel

Falafel

Ingredients: (for cca 15 patties) 250g dry chickpeas (soak overnight) 1 small onion (chopped) 3 large cloves garlic (minced) a handful of parsley 4-6 tbsp chickpea flour 1,5 tsp salt a pinch or two black pepper 1 tsp turmeric 1 tsp cumin powder a pinch 

Mushroom soup

Mushroom soup

Ingredients: (for 3-4 persons)

  • 400g mushrooms (I used fresh, you can also use frozen)
  • 1 medium onion
  • 3 cloves garlic
  • 2 large carrots
  • 2 celery sticks
  • 4-6 medium potatoes (dice 4 potatoes and slice 2 thinly)
  • 2 bay leaves
  • vegetable oil, salt, pepper, dill, cayenne pepper, a pinch of smoked paprika
  • a handful of parsley

Method:

  1. Cut and slice all the vegetables and prepare all the ingredients.
  2. Saute chopped onions in vegetable oil (you can use olive oil) and add chopped garlic cloves (make sure you don’t burn the garlic because it will give a bitter taste…)
  3. Add thinly sliced mushrooms and mix.
  4. Add carrots and potatoes in small pieces and put them in the stockpot over the onions, garlic and mushrooms..
  5. Add 1,5l of water and 2 bay leaves and let it boil.
  6. Add spices to your taste (we like it spicy so I use cayenne pepper) and simmer for 20-30 minutes on medium heat.
  7. If you like your soup thicker just use hand mixer and pulse a few times. (IF YOU DO THAT DO NOT FORGET TO TAKE BAY LEAVES OUT OF THE POT FIRST! :))
If you slice potatoes with potato peeler, the soup will be thicker 😉
Quick pulses for thickening..

Lentil minestrone with buckwheat

Lentil minestrone with buckwheat

Ingredients: (for 4 persons) 250g brown lentils (soak overnight) 100g buckwheat 1 medium onion 3 cloves garlic 1 large leek !/2 medium cauliflower 3 medium carrots 1 cup frozen peas 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, dill Method: 

Spelt “risotto” with zuchinni, green pepper and mushrooms

Spelt “risotto” with zuchinni, green pepper and mushrooms

Ingredients: (for 2 persons) 200g spelt 1 medium onion (chopped) 2-3 cloves garlic (chopped) 300g zuchinni 1 green pepper 200g mushrooms sliced thinly (champignons in this recipe) fresh parsley and dill salt and pepper, turmeric Method: Rinse spelt with water and cook in hot and 

Chocolate cake balls

Chocolate cake balls

Every time I bake a cake I end up with some leftover sponge cake that I just can’t throw away, because it hurts my heart to throw away food.

So I make some chocolate cake balls that you can keep in a refrigerator for a few days and treat yourself (and your co-workers) at work… 🙂

Ingredients: (for about 15 90g balls)

  • leftover sponge cake (about 250-300g)
  • 250g digestive cookies (I used one package of gran cereale digestive)
  • 2-4 tbsp dark cocoa powder
  • 4 tbsp brown sugar
  • 1 tbsp vanilla extract
  • 3 tbsp coconut oil
  • 2,5 dl plant milk (oat milk)
  • 0,3 dl rum

Method:

  1. Crumble your sponge cake with your fingers in a large bowl.
  2. Mix cookies in a food processor and add the cookie powder to the bowl.
  3. Add all the other ingredients and mix well with a spoon.
  4. Let it cool in refrigerator for about 2 hours.
  5. Make large 90g balls and cover them in coconut.

If you have more time you can make bite size balls 🙂

You can store them in a refrigerator for about 4-6 days, but usually they last for maybe 2 days because they are so good 😉

Pad Thai with Vegetables

Pad Thai with Vegetables

I enjoy thai dishes but they are just a little too sweet for my taste so I made my version of Pad Thai with more vegetables and not so sweet… Hope you like it! 😉 Ingredients: (for 4 persons) 200g rice noodles 200g firm tofu 

Wild garlic swirls

Wild garlic swirls

Ingredients: (for one large baking tray: cca 20 rolls) 20g fresh yeast (or 1 package dry yeast) 250 ml warm water milk 1 tbsp brown sugar 1 tbsp all purpose flour 250g all purpose flour 200g spelt flour 1 tbsp of salt 4 tbsp olive 

Pasta with soy “bolognese” sauce

Pasta with soy “bolognese” sauce

Ingredients: (for 4 persons)

  • 400g whole wheat spaghetti (or any other pasta)
  • 2 medium onions
  • 2-3 large cloves garlic (minced)
  • 2 medium sized carrots (grated)
  • 1 green pepper (diced in small pieces)
  • 700ml tomato puree
  • 100g soy granulat
  • 1 can peas (or frozen) – optional
  • 3 tablespoons vegetable oil
  • 2 bay leaves
  • salt, pepper, cayenne pepper, turmeric, red smoked pepper, dill, origano, basil

Method:

  1. Saute chopped onions in vegetable oil (you can use olive oil) and add chopped garlic cloves (make sure you don’t burn the garlic because it will give a bitter taste…)
  2. Add grated carrots and diced green pepper in the stockpot over the onions and garlic and keep stirring while sauteing.
  3. Add tomato puree, soy granulat, 2 bay leaves and spices. (If you will add frozen peas, this is the time to add them. If you use canned peas you can add them at the end)
  4. Add 1-2dl water if the sauce is too thick and cook for 5 more minutes
  5. Check if the sauce is seasoned enough before using it and you can also add some nutritional yeast or vegan parmesan.
Snickers nice cream

Snickers nice cream

Ingredients: (for 1-2 persons 😉 ) 3 medium bananas (ripe, pealed, cut into pieces and frozen) 25g finely chopped dark chocolate (I used 70% cocoa and fairtrade) 2 – 3 tablespoons peanut butter Method: Defrost bananas a little bit (If you don’t have a strong