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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 – 3 tablespoons vegetable oil 2 pinches of salt Method: Mix all the ingredients with hand mixer and set aside for about 30 minutes. Heat a lightly 

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
Ingredients before mixing

Method:

  1. Put all ingredients in a food processor and mix untill all is combined. You can also use hand mixer.
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 

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, dill
Almost all the ingredients… I added buckwheat while cooking 🙂

Method:

  1. Soak lentils overnight and rinse them with water before cooking.
  2. In a large pot saute chopped onion and leek in vegetable oil (you can use olive oil) and add minced garlic. (be careful not to burn the garlic)
  3. Add sliced carrots, cauliflower, peas, lentils and buckwheat.
  4. Add 1,5l of water and let it boil (add more if you need to..)
  5. Add spices to your taste with bay leaves and let it simmer for 20-30 minutes.
  6. Serve and enjoy!
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 

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 (diced) – If you like tofu with more crisp cover it with 2 tbsp spelt flour before frying
  • 3-4 tbsp sesame oil for frying (or vegetable oil)
  • 1 large leek
  • 1 medium carrot
  • 1 zuchinni
  • 4 mushrooms
  • 1/2 green pepper (you can use any color, I prefer the green one)
  • 2 tbsp sesame seeds (black in this recipe)
  • a handful of chopped peanuts

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)
  • 1 lime juice
  • 1 tbsp peanut butter

Method:

  1. Cut tofu and all the vegetables.
  2. In 3dl cold water mix 1 tablespoon peanut butter, 2 tablespoons rice flour, lime juice and add chilli with soy sauces and turmeric.
  3. Fry tofu in a pan with some oil (I used sunflower and sesame 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. Take out the tofu and put it aside so you can sautee the vegetables.
  6. Add rice noodles in a pan and when it becomes softer.
  7. Add the peanut butter chilli-soy sauce mixture and keep stirring. Add the tofu, sesame seeds and peanuts.
  8. 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.

Fried tofu
Vegetables and rice noodles with sauce
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 1 tbsp brown sugar 1 tbsp all purpose flour 250g all purpose flour 200g spelt flour 1 tbsp of salt 4 tbsp olive oil