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Walnut rolls

Walnut rolls

Ingredients: (for one large baking tray: cca 20 rolls) 20g fresh yeast (or 1 package dry yeast) 250 ml oat milk 2 tbsp brown sugar 450g all purpose flour 2 pinches of salt 40g coconut oil (4 tbsp) The filling: 40g brown sugar 150g walnuts 

Fried rice with vegetables and tofu

Fried rice with vegetables and tofu

Ingredients: (for 4 persons) 200g firm tofu (tofu scramble) salt, black pepper, turmeric & 3 tbsp sesame oil 300g basmati rice 2 tbsp sesame oil, 2 tbsp peanut oil 1 large onion 2-3 large carrots (diced) 1 cup green peas 4-6 spoons light soy sauce 

Creamy Leek Soup

Creamy Leek Soup

Ingredients:

  • 1,5 large leeks
  • 3 medium potatoes
  • 1 large carrot
  • vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, dill

Method:

  1. Saute chopped leek in vegetable oil (you can use olive oil) and add thinly sliced carrot and potatoes.
  2. Add 1,5l of water and let it boil (add more if you need to..)
  3. Add spices to your taste and after about 20 minutes of cooking on medium heat, mix everything with hand mixer.
  4. Serve and enjoy!

If you like your soups thicker like I do, add water gradually – you can always add more… 😉

Raw hazelnut bites

Raw hazelnut bites

Recipe for 40 bites Ingredients: 200g hazelnuts 250g dates 2 tbsp cocoa powder 2 tbsp coconut oil 2 tbsp maca (optional) Method: Soak dates for at least 2 hours (optional but it is easier to mix). Mix hazelnuts in a food processor, add 250g dates 

Grilled vegetables

Grilled vegetables

Recipe for 2 persons Ingredients: 1 medium cauliflower 2 potatoes (cut thinly) 1 medium pepper (I preffer the green one) 2 carrots 1/2 leek 5 mushrooms olive oil spices (salt, cayenne pepper, turmeric, dry garlic, dill) Method: Preheat oven to 200 degrees celsious / 392 

Rice noodles with leek and seitan (Mongolian noodles)

Rice noodles with leek and seitan (Mongolian noodles)

Ingredients: (for 4 persons)

  • 200g rice noodles
  • 200g seitan (or you could also use tofu)
  • 1-2 large leeks

Ingredients for the sauce:

  • 3dl cold water
  • 1/2 teaspoon dried chilli
  • 7 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 pinch of turmeric
  • 2 tablespoons rice flour (or potato starch)

Method:

  1. Cut seitan (or tofu) and leek.
  2. In 3dl cold water mix 2 tablespoons rice flour and add chilli with soy sauces and curcume.
  3. Fry seitan in a pan with some oil (I used sunflower oil) untill it gets just a little crispy.
  4. Put the rice noodles in hot water (prepare as said on the package, but usually it takes only 3 minutes to soften).
  5. Add diced leek to seitan in a pan and when it becomes softer add rice noodles.
  6. Add the chilli-soy sauce mixture and keep stirring. Bring it to a boil and if the sauce is too thick add some water.

You can always add some soy sauce if you like more salt and this recipe is a bit spicy so if you like it milder just use less chilli.

Szechuan tofu and vegetables with rice

Szechuan tofu and vegetables with rice

I am kind of obsessed with chinese food, so I was determined to make it at home as good as it is in our local chinese restaurant (but with more veggies…) and I think this is 100% success! 🙂 Ingredients: (for 4 persons) 200g dried, 

Coconut sugar cookies

Coconut sugar cookies

Ingredients: 300g flour 50g coconut flour 10g baking powder 25g vanilla sugar (or 1 tbsp vanilla extract) (optional) 70g powder sugar 6 tablespoons oat milk 130g coconut fat (or any other vegan fat – I used margarine in this recipe) Method: Melt coconut fat or 

Caramel sauce & Peanut butter caramel sauce

Caramel sauce & Peanut butter caramel sauce

So I decided to make a snickers cake and for that you need a caramel sauce. I was searching online and looking all the different recipes and decided to try sometnihg the most simple possible….

Ingredients: (for about 250g)

  • 100g brown sugar
  • 130ml vegan sweetened cream (I always use Schlagfix)
  • 2 – 3 tablespoons coconut butter

Method:

  1. Melt sugar on medium heat in a pan, make sure you don’t burn it so you have to keep whisking. The sugar will clump up first, but will eventually completely melt.
  2. When sugar is all melted remove from stove and mix in the coconut butter. The mixture will bubble up, but keep whisking until all the butter has melted and combined, then slowly add the whipping cream.
  3. Keep stirring on low to medium heat untill the right consistency.
  4. Put in small glass containers and keep in refrigerator up to 1-2 weeks.

If you like salted caramel just add a pinch of salt at the end.

When you need the caramel just melt it again on a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water. Or you could melt it in a microwave.

Peanutbutter caramel sauce

For one layer in the cake I combined this caramel sauce and peanut butter. I combined the mixture in a container glass, which was in a saucepan of simmering water and kept stirring. The mixture was very thick so I added about 1dl of water untill it was liquid enougt to run down the spoon.

Cashew parmesan “cheese”

Cashew parmesan “cheese”

Ingredients: (for about 220g) 150g cashew nuts 2 tea spoons garlic powder 2 pinches of salt 4 tbsp nutritional yeast Method: Put all ingredients in a blender and mix untill all is combined in a powder. Put in small glass containers and keep in refrigerator