Soy almonds

One of my best friends made these almonds for me and said, that it's the easiest little snack EVER. She usually exaggerate, but she didn't this time! It's SO easy to make the almonds and they are really, really tasty!

Medium serving
What do I need?
1 cup almonds
2 tbsp soy sauce


How do I do?
Mix the almonds with the soy sauce in a hot saucepan and keep stirring to avoid that it'll burn. Let them dry on a piece of piece of baking sheet. Enjoy!

Green risotto

Risotto is one of those great dishes, where you don't really pay attention to the absence of meat, because the risotto itself makes you so full. This version is really light and is perfect for spring and summer. You can make it vegan by not adding the cheese - I've tried and it turns out great, but I've got to admit that the cheese adds a creamy texture to the risotto.

Serves 4
What do I need?
1 onion, chopped
2 cloves of garlic, chopped
400 g risotto rice
8 cups vegetable broth
250 g peas
1 large handful of rocket
2 scallions, chopped
50 g pumpkin seeds, roasted for a few minutes
100 g shredded mozarella


How do I do?
Fry the onion and garlic in a little bit of hot oil in a large saucepan. Add the rice and allow them to get really greasy by the oil. Now, add the broth little by little. You should probably add about 1 cup at the time and allow the rice to absorb it before adding the next cup. Continue this way until you're out of broth. Remove the risotto from the heat and add peas, rocket (save a little for garnish), scallions, pumpkin seeds and cheese.. Mix it all very well and add salt and pepper to the taste. Serve with the last bit of rocket on top.

March with compassion

It's sounds a lot cooler in danish, but this is probably the most correct translation of Marts Med Medfølelse, which is a month-long event organized by a danish, vegan organization. The concept is very simple: go vegan for a month! I wanted to try last year, but I'd only been a vegetarian for a month, so that would've been too much at once. But this year, I'm so game! I'm ready to challenge myself and try a lot of new recipes. My only concern is my birthday... I'm still not sure what to cook for my birthday dinner, to impress my (very anti-vegetarian) family. The cake is under control, but the rest... If you got any good suggestions, pleeeeaaaase let me know!

Oatmeal with apple and cinnamon

My breakfast usually consists of some kind of oatmeal porridge. It tastes just fine, it's cheap, easy to make and it keeps me full for a long time - and in these cold months, it's actually really nice to get a warm breakfast. But sometimes it's just boring to eat the same thing day after day after day. You feel me? So I've been trying to spice it up a bit and this is one of the variants that really worked! I used an apple from my moms garden and those are really the best apples known to mankind! Or at least the best apples known to me...

1 person

What do I need?

1 cup of water

1/2 cup of quick oats

1 apple

1 tsp ground cinnamon

How do I do?

Bring the water to a boil and add the oats, grated apple and cinnamon. Stir, remove from heat and let it be for a few minutes - take a bath, do your hair or pack your back while waiting for it to be done. Eat your oatmeal and have a nice day!

Avocado with spicy quinoa stuffing

These avocados with quiñoa stuffing are just a gift to your body. The black beans are full of protein, the quiñoa is full of essential amino acids and the avocado is one big portion of the good kind of fat.
I think they're meant to be a starter, but I wasn't that hungry the night I made them, so I just ate them as a main course. They still got me pretty full...

Serves 4
What do I need?
1 cup cooked quinoa
1 1/4 cup cooked black beans
1 bell pepper
1 onion (I prefer it to be red)
1 small can of corns (drained)
1/2 cup fresh cilantro
2 tbsk taco spice mix

4 avocados
A bit of creme fraiche (I used vegan yoghurt to make it vegan)


How do I do?
Chop the onion, bell pepper and cilantro roughly and mix it well with qionoa, black beans, and spice mix. Put in it the fridge for an hour or so, to allow the spice mix to really add taste to the mixture.

Cut the avocados in halves, remove the stone and fill 'em with the quinoa stuffing. Add a little creme fraiche to the top and enjoy this healthy little dish. So full of flavor and vitamins - your body is going to love this!

Banana bread - and a special anniversary!

Today is a really special day. I never thought it would come and yet I've been looking SO MUCH forward to it! Today is my FIRST ANNIVERSARY as a vegetarian! I can't believe it's been a year and I am so, so proud of myself. Pretty much 95% of the people I know neither understand nor acknowledge my decision and that makes it pretty tough some times. It hasn't been more than 2 days since I had my last "breakdown" because someone was mocking me right in front of me. It's really hard when people attack you on your beliefs. Thank god I have the most amazing friend, who's alway there when I need her - even though we've got two very different reasons to be vegetarian.

A year and a half ago, I actually laughed at two of my friends because they became vegetarians. I said that I would never be able to live without meat. And here I am today: haven't eaten meat for a year and don't have any plans on eating some for the next many, many years. It's funny how you all of a sudden can change your beliefs and lifestyle.

This banana bread was a bit of a spontaneous project I started last summer. I had some old bananas that I didn't really felt like eating (I prefer them a bit green). I had wanted to make a banana bread for a long time and I guess this was the perfect time to give it a try. It turned out so gooooood and it was perfect for a hot summer day, since there isn't an awful lot of sugar in it.

1 large banana bread
What do I need?
300 g flour
2 tsp baking powder
50 g sugar
A pinch of salt
2 eggs
50 g margarine
3 really tender bananas, mashed
A large handful of walnuts, chopped
If you'd like: a handfuls of chopped, dark chocolate


How do I do?
Preheat the oven to 180 degrees celsius/350 degrees fahrenheit.
Mix all the dry ingredients in a bowl. Melt the margarine and beat the eggs until they're light and airy. Mix the wet ingredients with the dry and add the walnuts (and chocolate, if you want chocolate in it). Pour the dough into a buttered tin and throw it in the oven for about 30 minutes.

Breakfast cookies

Cookies for breakfast? Well, why not? These vegan cookies are made with oats and bananas, so technically it's just baked oatmeal.... I guess. Well, there's no added sugar in it, so it's not all bad! They keep you full and are easy to grab on your way out of the door - or maybe as an afternoon- or post-workout snach. You can easily make a large portion, throw 'em in the freezer and heat 'em in the oven on days, where you slept just a bit too long. Or eat them cold, they're still really tasty when they've been in the fridge for a few days. You can make different kinds by adding almonds, grated coconut, chocolate chunks, raisins or whatever you like. And if you'd like them to be a bit more sweet, just add 2 tbsp of syrup. Enjoy!


~9 cookies
What do I need?
3 ripe bananas, mashed
2 cups quick oats
1 tsp ground cinnamon
1 tsp baking powder
A pinch of salt


How do I do?
Preheat the oven to 175 celcius/350 fahrenheit.
Mix all the ingredients very well in a bowl. Make cookies of about 1/4 cup batter and place them on a baking sheet. Throw them in the oven and bake them for about 15 minutes.

Homemade tortillas

Whenever I have some vegetable leftovers, I love to fry them with some spices and eat them in a tortilla. Tortillas aren't exactly expensive (I usually buy them with a discount), but sometimes it's like I'm eating a piece of cardboard. They don't really taste of that much and they're not really as filling as you could've hoped they were. So I tried making them myself and they got waaaaay better than the store-bought. It takes some practice to get them really good, but once you've learned the technique, it's a piece of cake.

I usually roll out the dough and cut it in circles that fit into my pan - that way I avoid ending up with something, that has a star-like shape. I think they would be great for tapas too, with some nice homemade pesto or hummus!

I prefer to use plain flour, but you can easily use whole wheat or what else you like. When I made these, I only had whole wheat flour and it turned out great!

~8 tortillas

What do I need?

3 cups flour 

1/3 cup vegetable oil

1 tsp salt

1 cup hot water

How do I do?

Mix all the ingredients until it forms a ball - you might need to use your hands to remove the clumps. Cover with plastic wrap and let it rest for 30 minutes.

Cut it into 8 smaller pieces and form balls out of it. Roll out the balls to a size, that fits into your pan. I like it when the dough is to thin, that you can almost look through it.

Heat up a pan, but don't make it too hot - my experience tells me, that the tortillas get really stiff if the pan is too hot. Once it's well heated, the rolled out tortilla on it - don't use any oil! The tortilla will probably start to get bubbles (or what to call them), but those will disappear once they cool down. They burn easy, so keep an eye on them! They don't need more than 30 seconds on each side. Enjoy with your favorite tortilla stuffing!

Easy, vegan ice cream with banana and peanut butter

Two things, that vegetarians/vegans should always have in their kitchen: peanut butter and bananas. Before I went vegetarian, I didn't really eat peanut butter, unless I had some apple slices to dip in it. But that was a really delicious snack! And the reason why there should always be bananas in your kitchen is... Well, they're just great as a snack and it's the perfect post-workout-meat. Plus they're great in smoothies. Whether it's to give it a banana flavor or just to give the smoothie some texture.

If you peel the bananas and slice them, you can easily throw them in the freezer. I use this trick when there's a discount on large amounts of bananas. Although, these frozen bananas make the smoothie more frozen and this has given me a brain freeze several times...

Anyhoo! If you need a little snack, if you're craving ice cream, this is the perfect recipe. The fact that it's vegan just makes it even more delicious and you don't have to feel bad for eating it. Eat it with your favorite kind of ice cream topping - I like chocolate sauce and shredded coconut. Yummy!

Serves 1
What do I need?
1 tender banana
2 tbsp peanut butter


How do I do?
Peel the banana, slice it and throw it in the freezer for 10 minutes. It doesn't have to be completely frozen, but if it is, your blender needs to be the powerful kind.
Blend the banana slices and peanutbutter and add a bit more peanutbutter if you'd like.

Peanutbutter Fudge

This year (or last year, I guess) I wanted to make some personal christmas presents. When I was younger and didn't have any money, I made all my present myself and I actually miss that. Those were so simple times and since I'd made it all with so much love, no one cared that it didn't cost a fortune. Those were the days, man, those were the days....

I decided, that since I love being in the kitchen and since I am much more creative in the kitchen, than when it comes to different kinds of DIY-projects. One of the things I made were these delicious, crunchy peanut butter fudge bits. I gave some to a good friend of mine and her sister ended up eating pretty much all of them and she later tried to make them herself. I also gave some to my uncle and aunt and they too were really exited about them. So they are definitely worth a try!

~64 pieces
What do I need?
125 g margarine
200 ml milk (I used soy milk, to make it vegan)
500 g brown sugar
1 tsp of vanilla extract
A jar of crunchy peanut butter (~250 g)
300 g icing sugar


How do I do?
Line a square tin tray with baking paper.
Melt the butter in a pan along with the milk. When melted, add the sugar and vanilla extract and stir well, until dissolved. Turn up the heat and let it bubble for about 2 minuted. Stir in the peanut butter and keep mixing until it's equally combined and smooth. Pour the hot mixture into a gown (one that can handle the hot mass!) and mix well with the icing sugar, until the icing sugar is well incorporated and the fudge is beginning to cool - it'll take about 2-4 minutes, so be patient!
Pour the fudge into the lined tray and allow it to cool completely - the fridge is better than the kitchen counter. When it has cooled down, cut it into small pieces - the colder it is, the easier it is to cut.
Wrap it into a packaging (I used cellophane bags), tie it with a cute ribbon and label it for a friend or family member.
Keep it for a week or so in a sealed container.

Stuffed potatoes - and an apology!

So... I've been really absent lately and I am so, SO sorry. As I've mentioned before, I've been really busy with my internship. I've been really stressed out about it and I've been feeling bad both physically and mentally. I've felt really depressed and I've had a hard time coping with my blog - because blogging DOES take a lot of time.

Anyhoo, I'm back on track (sort of) and let's celebrate it with a recipe for Meatless Monday. I made these stuffed potatoes for NYE and the other girls went cray-cray. The potatoes were too delicious and actually a bit too big for us, but they tasted so good, that we ate it all anyway.

It takes a long time to cook the potatoes, so I'm not making them very often (all though I would!). But the great thing about them is, that you can make them just the way you like it. You like green pesto more than the red kind? No problem. You don't like pesto at all? No problem. You can't do without a drizzle of bacon? Guess what - no problem! There's pretty much no limitations!

Serves 4
What do I need?
4 large baking potatoes
200 g red pesto
3 scallions, chopped
A handful of chopped chives
2 handfuls of grated mozzarella
1 clove of garlic, minced


How do I do?
Preheat the oven to 200 degrees celcius/400 degrees fahrenheit.
Cover the potatoes with tin foil, stab each potato a few time with a fork and throw them in the oven for several hours. It might take up to 4 hours to cook them tender, but it depends on your oven. Try to stick a small knife into the potatoes - if there's hardly any resistance, the potatoes are perfectly tender.
Now, cut a large hole on top of each potato and remove the skin from the hole. Scrape out as much of the inside as possible, without making holes in the remaining skin. Mix the insides in a bowl with the remaining ingredients and fill the potatoes with some of the mixed stuffing. The stuffing gets a bit fluffy, so there won't be room enough for it all. Instead, you can make little pancakes out of it.
Throw the stuffed potatoes back in the oven (don't cover them with tin foil) for about 20-30 minutes. Serve with a delicious salad and some fresh bread.