Protein rye bread


For anyone looking for a wholesome homemade bread that is rich in protein and super easy to make. I’ve used a course rye flour for this recipe however, you can substitute the flour for other varieties that you prefer.

Protein rye bread
Yields 14
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For the liquid
  1. 2dl dry lentils, to cook
  2. 6 dl water to cook the lentils in
  3. 2 tbsp dried oregano, optional
For the dough
  1. 50 g dry yeast powder
  2. more water
  3. 1 tsp Himalayan pink salt
  4. 1/2 dl rapeseed oil
  5. 1 tbsp honey or light syrup
  6. 5 dl rye flour, I used a variety with is really coarse for extra fibre and texture
  7. 6-8 dl wheat or spelt flour
  1. Cook the lentils in a pot with the water for 15 minutes, including any spices. Once done, put the pot, i.e don’t drain the lentils, including the water to the side. Let cool off.
  2. Once the lentils and water has cooled off, add the lentils to a jar so that you can mix them with a hand blender into a smooth liquid. Add water so that you get 7dl of liquid in the jar or the container you use.
  3. The liquid should be 42 C (or as otherwise indicated on the packaging for the yeast you use). Mix lentils, honey/syrup and water until smooth.
  4. Add the liquid to a large bowl, add salt and oil, mix well.
  5. Add the coarse rye flour and mix well.
  6. Add 4 dl of the wheat flour and mix well.
  7. Continue to add 1 dl at a time of the wheat flour until you have a dough that does not stick to the sides of your bowl.
  8. Then cover the bowl and let the dough rest for 30 minutes.
  9. Work the dough for a minute or two with floured hands and divide into 16 pieces. If the dough is sticky add som extra what flour until it’s less sticky.
  10. Place the buns on trays, covered with baking sheets, cover the buns and let them rest for 30 minutes.
  11. Bake in a preheated over, 225 C for 10-15 minutes depending on the size of the buns.
Elegantly Vegan

White bean and coriander hummus

Large white beans (also known as Elephant beans) are a really versatile bean which is great to use as a base in dips and spreads.

White bean and coriander hummus
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  1. 230 g big white beans (cooked)
  2. 1 garlic clove
  3. 2 dl of fresh coriander
  4. 3 tbsp water
  5. 2 tbsp olive oil
  6. 2 tbsp lemon juice
  7. sea salt
  8. pepper
  1. Add garlic, herbs and white beans to a food processor and process until as smooth as possible.
  2. Add lemon juice
  3. Add oil until you have reached your desired smoothness and consistency. Note that add very little water, if any, as the white beans "dilute" quickly in water. So test your way with a tablespoon at a time until you are happy with the smoothness of the dip.
  4. Salt and pepper to taste.
Elegantly Vegan

Nectarine and apple juice

Sweet nectarines and sweetly sour apples are a really awesome combination. This will also make a really interesting and fresh base for a fresh cocktail. I’d pair it with rum and shake on ice.

Nectarine and apple juice
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  1. 8 pcs nectarines
  2. 8 pcs apples
  3. 1 pc lemon
  1. Juice the fruit and serve on ice
Elegantly Vegan

How to cook spaghetti squash


I love spagetti squash. However it’s super rare to find some in Sweden where I reside. When I do it’s a real treat and often imported from Germany. 


Spagetti squash is very easy to cook. I usually cook them like this:
  1. Slice the spagetti squash in 2, oil the inside
  2. Place them face down on a baking tray covered with baking paper
  3. Place the tray in a pre-heated oven, 175C, in the middle of the oven
  4. Bake for 25-40 minuted depending on the size of the squash. You know it’s done once the insides are tender.
  5.  Scoop out the insides, add additional oil, salt, pepper and fresh lemon juice to taste. 


If you are wondering about the dish in the picture above, I’ve made a quick salad with salad in the bottom, artichokes and then added spagetti squash on top, which I’ve dressed with freshly ground pepper, sea salt, truffle oil and freshly chopped parsley.