Serves: 2 Ingredients 200 ml/2 dl/0.8 cups dried soya strips 2 pc roasted red peppers 2 pc roasted tomatoes 2 pcs garlic cloves 1 pc onion 1 pc vegetable stock…
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To celebrate world vegan day, I’m featured in Fresh View Magazine. I’ve compiled a menu consisting of 7 vegan Christmas recipes with Nordic take. I absolutely love Christmas and I had…
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Every year I make a new vegan toffee/caramel flavour. Spurred on by all the encouragement I’ve received – I decided to do a giveaway :) I have not decided on…
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This is a really easy recipe. However, it’s bursting with flavour and looks really pretty. It’s a perfect recipe for making the best of the time of year while bell…
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Lets talk body fluids. Not in the way you may think ;) I’m quite enraged actually, and I usually don’t participate in heated debates. But I cant just sit on the…
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I have loads of organic, wild lingonberries in my freezer. I’ve been pondering for quite a while what to do with them. I’ve tried to make jam, smoothies, even cooked…
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This basil and cashew nut paste is a versatile ingredient in pasta sauces, gratins and also something I use for making my renowned vegan ravioli. It’s also divine on crackers…
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I love cozy weekend breakfasts and mushrooms. This is stuffed Portabella which is made from an array of leftovers from the fridge. I quickly made a stuffing for two by…