Spicy lentil soup

Once again, I'm gonna have to make an apology. School is taking up all of my energy ATM and all I can do when I get home, is just collapse in my chair and try to empty my mind. As if that wasn't enough, I'm starting to get sick. I've been coughing a lot during the weekend, but luckily it's getting better. My birthday is in a week, so I just GOTTA get over it by then!

Anyway, I made this soup saturday night and it was just what I needed. I know that when you've already got a cold, there's nothing you can do to get better sooner, but I always tell myself that spicy food is exactly what I need and soup is just so easy to get down - at least for me, since I usually lose my appetite when I'm sick. I may or may not have made a banana-chocolate ice cream for dessert. But that's okay when you're sick.


Serves 4
What do I need?
2 onions, chopped
2 minced garlics
1 tsp curry
1 tsp chili - powder, crushed or fresh
200 g potatoes, peeled and diced
150 g carrots, peeled and diced
250 g green lentils, rinsed
7 cups of vegetable broth
1 tbsp balsamic vinegar
A drizzle of thyme, fresh or dried


How do I do?
Heat up a splash of oil in pan and fry the onions and garlic. Add curry and chili and allow it to absorb the rest of the oil. A spice like curry doesn't really taste of anything unless it get a little burned. Add the potatoes, carrots, lentils, broth and balsamic vinegar. Bring it to the boil and let it simmer with a lid until the vegetables and lentils are tender - it'll take about half an hour. Serve with a drizzle of thyme.

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.