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Mushroom & Sunflower Seed Bolognese
After trying countless vegan minced meat substitutes, mainly soy or pea based and often not very tasty, I’ve finally found my favourite. And I love that it’s a whole food option and very easy to make. Hope you give this a try!.10-12 raw mushrooms3 dl sunflower seeds5-7 sundried tomatoes in oil.Cut the mushrooms in large […] Read more »
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Grilled Greens & Bread Salad
Summer is definitely the time to cook outside and put all sorts of things on the grill. Here’s a little buffet of grilled green goodies:• boiled and halved potatoes• mushroom skewers in a sesame oil, soy, garlic and ginger marinade (it’s a winner!)• red cabbage• asparagus• lemon• fresh onions• herby croutonsOn the side I served […] Read more »
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Ginger Miso Ramen
I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots […] Read more »
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Mushroom & Spinach Bibimbap
I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego på 30 minuter” (only available in Swedish as far as I know).A quick breakdown of the bowl:* mix of jasmine and black rice* sliced mushrooms with garlic and spinach* kimchi* avocado* cucumber* vegan […] Read more »
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Mushroom & Tomato Pasta
That headline is not very good. I should list all the ingredients in the opening, because they came together so well and created a creamy, deep flavoured pasta dish. The recipe is from @veganvida23, one of my favourite accounts that you should definitely check out. Warning – don’t scroll through the feed when you’re hungry!.You’ll […] Read more »
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Orange Tofu Rice Bowl
Here’s a bowl for #turmerictuesday with the best tofu I’ve had in a long time!.Orange tofu1 packet of tofu, drained and pressed, but in cubesMarinate for a few hours in juice and zest from 1/2 an orange, 2 tbsp soy sauce, 0,5 neutral oil, 0,5 tsp turmeric and 3 cloves of garlic, sliced. Toss the […] Read more »
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Stir Fry & Peanut Butter Sauce
I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top, […] Read more »
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Pizza Bianco
Since I went vegan, I’ve really taken a liking for white pizzas, without the tomato sauce. This autumn inspired version is topped with thinly sliced raw potatoes and onion, mushrooms and apple. Then I drizzled it with olive oil, added cashew parmesan, flaked almonds and sprigs of rosemary. I baked it in the oven at […] Read more »
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Grazing Platter
Can you tell that platters are my new hobby? I took a leap and tried making one with vegetables and dips instead of fruit. I was hoping that the kids would dive straight in and eat in the same manner as the fruit platters. They did not. Well, the carrots and tomatoes were alright, but […] Read more »
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Fried Rice with Sweet Potato
Happy World Vegan Day! A year ago, I wouldn’t have thought I’d eat a fully plantbased diet and enjoying it so much! I really honestly don’t feel like I miss anything non-vegan. I love how easy it it to eat like this, and vegan food can be advanced and complex as well as super simple […] Read more »