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Vegan Spring Rolls

Vegan Spring Rolls

Ingredients: (for about 24 small spring rolls) 20 – 25 rice paper wrappers water 1 small leek (60g) 2 medium carrots (80g) 1/4 cabbage (500g) 2 cloves garlic (finely chopped) 180g mungo beans (1 jar) 50g soy granulat (before cooking soak in water) black pepper, 4-6 

Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

Recipe for 3 persons Ingredients: (for 20x30cm glass baking tray) 12 lasagna leaves 1 large leek (chopped) 2 cloves minced garlic 250g fresh mushrooms (champignon) 1-2 grated carrots 1 broccoli 1 pepper (I like green pepper, sometimes I use red) 1 can of red beans 

Vegan Crepes

Vegan Crepes

Ingredients: (for about 8-10 crepes)

  • 230g all purpose white flour
  • 100g rice flour
  • 600 ml cold water
  • 2 โ€“ 3 tablespoons vegetable oil
  • 2 pinches of salt

Method:

  1. Mix all the ingredients with hand mixer and set aside for about 30 minutes.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan (I use a soup ladel) and tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. When you see the edges curling (about 2-3 minutes) turn the crepe around and cook for about 1 minute more.
  4. Repeat until you ran out of batter or keep the batter in the fridge (It’s good for about 2-3 days if you cover it, just mix it again before using).
  5. Cover your crepes with your favourite jam or hazelnut spread and enjoy ๐Ÿ˜‰ I am a huge fan of hazelnut spread and raspberry jam ๐Ÿ™‚
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 donโ€™t burn the garlic because it will give a bitter tasteโ€ฆ)
  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 ๐Ÿ˜‰
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 1/2 medium cauliflower (or broccoli) 3 medium carrots 1 cup frozen peas 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, 

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 workโ€ฆ ๐Ÿ™‚

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 ๐Ÿ™‚

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 ๐Ÿ˜‰

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! ๐Ÿ˜‰ Ingredients: (for 4 persons) 200g rice noodles 200g firm tofu