Becoming Vegan did not let me forget the good taste of pulled pork or Bacon. The most unhealthy things one can possibly eat, yet i have to admit when someone fries Bacon Sunday mornings, my mouth is watering as well. 

Anyhow most important while being on a vegan diet is to take your time and research, to create a good alternative. This is so essential to stick to your decision and avoid cravings. Replace good food with something even better, that is healthy and proper tasty. The best example for this is Pulled Jackfruit. I had never heard of it until i came across some healthy vegan channels and literally i've been running around town for 2 weeks until i finally found it. In Europe you can mostly find Jackfruit canned, be careful not to take the one with sirup. A lot of asian shops offer it.

Level: EASY

What you need:

Time: 2h // Tools: Oven, Pot

280g Jackfruit (canned in Salt water/rinsed)

2 Tsp Maple Sirup

2 Cloves Garlic

1 Tsp BBQ Seasoning 

0,5dl Water

1 piece vegetable stew

1 Tsp Smoked Pepper Powder

2 Tsp Vegetable Oil

2Tsp Tomato Puree (Tube)
 

1. Rinse your Jackfruit and pull apart with your Hands and a Fork, put into a Bowl.

2. Dissolve your vegetable stew in cooking water and add into the Bowl.

3. Add all other ingredients to marinate the Jackfruit. Best press your Garlic fresh.

4. Let the mass rest overnight, so it soaks really up the spices.

5. Add into a cooking pot with 2dl water and cook for 30min

6. Heat up your oven to 170°c and bake in a form for around 1h until the texture gets a bit crispy. 

Serve with Avocado on homebaked Bagels.

I've been searching for a long time to find a satisfying Bagel recipe, ending up with my own, taking the best ingredients out of all. What i could see was, that in every recipe there was added sugar to the dough somehow, whether with honey, sugar or maple sirup. I don't like sweet bread and insisted on having my Bagels as sugarfree as possible. I avoid also using wheat flour, while for many recipes it is indeed neccessary to have some type of white flour. So below alternative Bagels are vegan, refined sugar and wheat-free.

Level: Middle

What you need:

Time: 3h // Tools: Oven, Pot, Bowl

9 Bagels

1 Package dry Yeast (14g)

3 dl warm Water

5 dl Spelt Flour

1,5 dl fullcorn Rye Flour

1,5 dl Buckwheat Flour

1/2 dl Chia Seeds

1/2 dl Flax Seeds

3/4 tsp Salt

Chia/Sunflower/Pumpkin/Flax Seeds for Topping

1. Fill a bowl with the warm water and add your dry Yeast. Let it rest for around 10min so it activates.
2. Meanwhile add your dry ingredients (except for the Topping Seeds) into a big Bowl and mix well.
3. Add your warm water and stirr and knead the dough, until it forms a sticky, but solid mass
4. Cover your Bowl with plastic foil and place it in a warm area. Let the dough rise for at least 1h, best is 2-3h.
5. Heat up Water with a bit of Salt in a big pot.
6. Take your dough and seperate into 9 Balls. Press them flat and add the hole in the middle.
7. When your water is cooking, add the Bagels one by one and cook until they come to the top.
8. Heat up your Oven to 200°c (fan)
9. Take your wet Bagels and place on a Baking sheet on a baking tray.
10. Decorate with Seed and bake in the Oven between 15-20min until they are gold-brown.

An apple a day keeps the doctor away. Apple Pie in the morning will remove all your sorrow from last evening. The problem with cakes is usually, that they are quite big. So either you share or you eat it all up on your own. If you know the struggle, here's this little cake, which is adapted to the single household.

What you need:

Time: 45min // Tools: Small baking form 9cm

3cm Banana Slice

Sprinkle Lemon Juice

1 Tbsp Oats

1 Tbsp Spelt Flour

0,5dl Plant Milk

1 Tsp Sunflower Butter

1/2 Apple

A pinch of Baking Powder

Cinnamon

1. Mash your Banana with a fork and add your Lemon Juice&Milk

2. Slowly add your Oats, Flour, Baking Powder and Butter

3. Oil your Baking form and preheat the Oven to 150°c

4. Add your dough in the Form and cut your Apple in small slices. Fan up like a rose and top on your Pie. Sprinkl with Cinnamon and Lemon Juice

5. Bake in the oven for around 30min or until the Top turns Crispy. The consistence of the cake below will have a fluffy Oatmeal consistence. If you like it more firm, add more flour.

Very shortly before my upcoming Trip to Paris, i decided that i need to taste one typical french dish: Crêpes. My mother and brother do really love them. Since i am allergic to milk and egg, i have never had the delight to actually taste them before. Luckily i found a recipe by simplyconny, which i used as inspiration for my coffee-kicking crêpes.

Level: MIDDLE

What you need (4 Crêpes):

Time:45min // Tools: a good (!) Pan

2dl spelt flour

1dl freshly brewed dark coffee

1dl Oat Milk

1 Tsb Coconut Sugar

1 Tbsp Coconut Oil (melted)

1 Tsp Baking Powder

1. Add all dry ingredients in a Bowl and stirr well

2. Melt your coconut oil and add it with your Milk to the mixture. 

3. Stirr the dough well and let it rest for 5min, the texture will be liquid, so easy to pour in the pan.

4. Heat up your pan, with a bit of coconut oil. Test if it's hot by letting a drop of water in. When the water condenses, the pan has a good heat. 

5. Now pour your dough and spread quickly by moving the pan in circles, let bake on one side, until the edge turns crispy and turn over to the other side. 

6. Serve with Soy Joghurt and Frozen Berries. I topped the crêpes with homemade Almond Butter as well.

Most about different Seasons i like the change of fruit and vegetables. Especially autumn has so many nice veggies to offer, i can hardly choose between mushrooms, chestnuts, so many types of pumpkins and roots. 

To finally start into the most colourful season in Sweden, i decided to start with an easy Pumpkin soup, since i have not yet made so great experience with chestnuts.

Level: EASY

What you need:

Time: 2h // Tools: Hand-Blender

1 kg Hokkaido Pumpkin

2x2cm slice Ginger

1 piece vegetable stew

400ml Coconut Milk Light

3dl water

(served with garlic-oil roasted spinach)

1. Wash your pumpkin and remove the top and bottom.

2. Cut your pumpkin including skin/seeds into squares

3. Add your pumpkin pieces andthe ginger with water and vegetable stew in a pot and cook until the pumpkin is soft and falls apart. Let cool down.

4. Use your handblender and blend all ingredients in the pot. Add on Coconut Milk and a pinch of Salt if neccessary.

5. Let the soup rest. It tastes best the next day, when all the ginger has settled. 

Inspired by the amazing bread at Écru in Rome, a raw vegan bistro, i decided to try my own raw bread, just hoping it would turn out nice, which it did.

As a perfect topping for any Sandwich, everyone recommends Beetroot Hummus. I am no fan of either of these two, but i had some leftovers and gave it a try anyway. 

The below Sandwich is also topped with avocado, homegrown sprouts and vegan mayo. Another seaonal nice topping is pumpkin carpaccio.

For all people who hate baking, this recipe is great, since you do not need to bake at all. Another plus:this bread is vegan and glutenfree and full of healthy power ingredients.

Level: EASY

What you need:

TIME: 30min // TOOLS: Blender, Bowl, 10cm diameter Cup, 1 Glass

BREAD (glutenfree, 10 pieces)

1dl Chia Seeds

2dl Buckwheat Flour

1 dl Sunflower Seeds

1 dl Pumpkin Seeds

1 Tsp Herbes de Provence

1 Tbsp Olive Oil

1 dl Water

Salt

BEETROOT HUMMUS:

1 Beetroot (cooked&baked)

150g Chickpeas (canned&rinsed)

1 Tsp Tahini 

Salt

BREAD

 1. Start with chopping your Sunflower & Pumpkin seeds into small bits with your Blender.

2. Put all DRY ingredients in a bowl and stirr well, before adding the Oil and Water.

3. Stirr the dough until it turns firm and can be kneaded by hand,without sticking to it (the chia seeds will soak in the water)

4. Spread a bit of buckwheat flour on a flat surface and roll out your dough with a help of a glass (if you do not have a rolling pin like me)

5. Roll out until it is 5mm thick and with your cup cut out round forms. 

6. Redo the process until you used up all dough 

7. Put your bread on a baking sheet and let dry for 2h in room, or 30min lowest temperature in the oven (turnover after half the time)

8. Store in a sealed box in the fridge for up to 7 days to keep moist and fresh

BEETROOT HUMMUS

This is really super easy, just put all above mentioned ingredients in a Blender, mix and spread on your bread afterwards. Enjoy! 

#wheninRome, me and my friend visited this fantastic Burger Place called Flower Burger, nearby Vatican City. Honestly their Burger Buns are amazing, coloured in black, pink and blue, one really wants to try all of them. Also they have a huge variation of Burger patties, all plantbased of course.

So to have an amazing throwback to that one time, i decided to make my own Rainbow Burgers.
Well, the buns are the trickiest party and especially it's hard to get them fluffy, if you do neither use egg nor milk. Also i learned, that using spelt flour as a more heathy alternative, always makes the dough a big more dry and hard. Anyway i got inspired by some typical american recipes, tried to veganize them and the first time i actually forgot the yeast. Imagine me, waiting for around 4h and nothing happened to the dough. I thought it might be to cold, so i still put them in the oven and got rewarded with some little rocks. I hate food waste, but these i needed to toss away. The second time it went definitly more smooth, while my patience was gone, i did not let the dough rest long enough, but in the end they were quite ok. So bring a lot of time, if you want to make fluffy Burger Buns.

Level: ADVANCED

What you need:
BURGER BUNS 4PIECES

4dl Spelt Flour

1dl Soy Milk

1/4 dl neutral Oil

1 tsp Salt

1 Package dry active Yeast (14g)

Sesame

COLOURS

Blue: Blue Spirulina powder

Pink: Redbeet Juice

Orange: Kurkuma
QUINOA PATTIES (link)
VEGAN MAYONNAISE (link)

In total the preparation will take around 4h. So if you like the Burgers for lunch, better get up early. While most of the time the dough is resting, you can prepare the patties and other treats.
Start with blending all dry ingredients (flour, yeast, salt) in a bowl.
If you colour all your buns the same, you can already add your colouring now. Since i wanted all different, i coloured them afterwards (see below)
Slowly add Oil and Milk, start working the dough. Very important when using spelt flour is to not overdo it.
Now cover the bowl with a plastic wrap. While the dough is resting, it's important that no humity passes out the bowl. You will see small water drops start to develop, when the fermenting process starts.


Place the bowl close to the heating or in a warm place and wait for 2h. The dough should have approximately the double size now.
Now seperate the dough for your buns and form Balls. By now it is not possible anymore to add the colouring within the bun, because kneading the dough now will make it hard and dry.
Instead mix the blue spirulina with a bit of plant milk and paint your bun from the outside. The Kurkuma needs to be dissolved in oil to develop it's full colour. The redbeet juice is easiest to apply.
Let the now coloured Balls rest in small bowls (closed by plastic film) for another hour.
You will see they still grow.
Put the Balls on a Baking Sheet and tap them carefully in the middle, to achieve a bun shape.
Paint them one more time, before putting them in the preheated oven (150°c)
Bake for 10min and paint again. Now add your sesame seeds.
Bake another 10min until they are crispy from the outside.
Let them cool down and TASTE THE RAINBOW
(the blue and red bun almost taste like normal bread, while the orange really has a kurkuma hint)

This is a meatfree alternative for crispy Burger Patties. I am not a big fan of Quinoa, but anyway i bought it a while ago, because it is so healthy. This recipe helped me to like it a bit more.

Whether you form patties or small little meatballs, is up to you. While this mass is a bit lighter than my Blackbean Köttbullar, it is more a chicken alternative. 

Level: EASY

What you need (5 Patties):

TIME: 45min // TOOLS: Blender, Bowl

2dl Oats

1 dl Quinoa mixed (before cooking)

1 piece vegetable stock

1 Tsp Tomato Paste (Tube)

1 Tsp Mustard

1 Tsp Flax Seeds

2 tsp aquafaba (Chickpea Water)

2 tsp corn starch

1 Tsp neutral Oil

1 Tsp Onion Powder

1 Tsp Garlic Powder

Salt / Chili Pepper

Start adding the oats, the flax seed and the starch. The flax seeds and starch are added to make the mass stick together, instead of an egg, as well as the chickpea water. Add all ingredients and blend until the mass forms a ball on its own. If your blender has a hard time, continue by hand.

Have you ever asked yourself, how the sweet potato fries in all places get so crispy? Everytime i tried to make some at home they just turned really soft in the oven. So obviously i thought they must be fried instead, which i absolutely not wanted to do. 

Nevertheless there are several tricks, which i have now collected, to make Sweet Potato Fries crispy in the oven, with a minimum of Oil. 

Anyhow the vegan mayonnaise i served it with, is kind of pure oil, making up for the non-fried fries.

 Level: EASY

What you need:

TIME: 2h // TOOLS: Blender

FRIES

1 Big Sweet Potato

3 Tsp Corn Starch

Smoked Pepper Powder

2 tsp neutral Oil

Salt

VEGAN MAYONNAISE

3 dl Rapeseed Oil

1 dl Soymilk

2 tsp white wine vinegar

2 Tbsp Aquafaba (Chickpea water)

Salt

FRIES

1. Peel your Sweet Potato and cut into approximately 1cm thick pieces.
2. Put them in a bowl of cold water for 1h in the fridge. This sounds super weird, but it helps the starch inside the potato to come out, which is important for the crispiness. 

3. Remove the water from the Bowl and add 2tsp of neutral Oil and the Corn Starch. Stirr well so the starch covers all fries. Now add your smoked pepper seasoning. DO NOT add Salt. This will be done before serving at the end. 

4. Now spread your fries on a baking sheet, leaving each single and seperate. 

5. Preheat your oven to 170°c and bake for around 30min or until crispy. My oven does not spread the heat equally, so i always have to check in between. 

While your fries are in the oven, you can prepare
VEGAN MAYONNAISE

Did you know that making mayonnaise is one of the most simple things ever. You need only a few ingredients and a blender.

1. Start with adding half of the Oil into a Blender with the Chickpea water and Soymilk. Add the vinegar and Salt as well.
2. Now blend until the mass turns slightly yellow and the oil is dissolved within the milk.
3. Add on the rest of the Oil and continue blending until creamy. If the Mayonnaise is too liquid, add more oil. 

Take out the Fries from the Oven and salt them slightly. Then dip into your Mayo and enjoy.

One of the most famous dishes here in Sweden are actually Köttbullar, small balls made of minced meat. Most of you might be familiar with them from shopping at IKEA, since swedish people also do eat other things, you will not find them all over the place (at least here in Stockholm)

I have never tasted original köttbullar, as they are always made with egg, which i am allergic to. Starting eating no meat, i came up with a vegan option, made of blackbeans. I tried several times and it is really hard to make them sticking together, but not ending up like dry little rocks.

Well, hot summer days have been really rare here in Sweden lately, but anyway this didn't keep me from having an icecream marathon last weekend. The base for all (n)icecreams i made, is of course always Banana, i store almost a kg in the fridge for emergencies. 

If you crave for chocolate, but like it a bit healthier to avoid bad feelings afterwards (it's refined sugar free), here is the perfect solution.

There are a lot of things, that are good about living in Sweden actually. Although i might sound quite negative very often, i have found a few things i absolutely adore here. One of these is the next level of avocado toast (we have all seen enough of them) - Chantarelle Toast. 

I do it the most swedish way anyhow possible. Since i have never eaten Chanterelle at all before coming here, i started some addiction quite recently after trying them for the first time. 

Honestly, how hard can it possibly be to find the right smoothie bowl texture?!
Either it is too hard, when freezing after blending or it basically melts away. For the first time i actually achieved the perfect temperature/combination of frozen and fresh fruit, which made me just so HAPPY. 

This Nicecream is maybe not the best breakfast (i prefer warmer treats) but you can easily have it in the afternoon on a hot summer day (not often here in Sweden)

Serve with Chocolate Balls for the ultimate treat.

 Level: EASY

What you need:

NICECREAM

2 frozen Bananas

1/2 fresh Banana

100g frozen Raspberries

1/2 Tsp Vanilla Powder

100ml Soyjoghurt

1 Tsp Lemon Juice

BALLS

Bottom leftovers Choco Coco Cake

For over a year i could not make pancakes, because i had an old pan. How annoying is that?!

Thing is, that pancake making is an expertise on its own and i have never been really good at it. 

So lucky me, i have gotten a pan from my friend (perfect size and best present ever). I love when people give you stuff you actually need. Especially these house tools, i am too stingy to spend the money on it. 

Anyway first Sunday after i got this amazing pan , i decided its time for another try. I prepared the pastry one night before and stored it in the fridge, so when you wake up you can directly start frying.

These Pancakes are without added sugars, the sweetness mainly comes from the ripe Banana. You can make them glutenfree, if you use another flour (and they are vegan of course)

Well what's all the fuss about Unicorns? I totally didn't get it until it came to be a new trend for food colouring, something that is actually fun and useful. Honestly no one needs unicorn toilet paper, but everyone will love this unicorn (poop) icecream or?

BIG THANKS to Rawnice, who made this dream come true. I recently won (for the first time in my life something) a megabundle including spirulina, dragonfruit and butterfly pea powder. Their stuff is amazing, let the colour games begin!

BTW if you have never opened a coconut before, watch some youtube tutorial and get the right tools, then it's done within a few minutes. 

ATTENTION! This is to all the dark chocolate lovers outside, that can never get enough. I have to warn you this cake is not only delicious, but very heavy as well. I doubt it is actual healthy, but there is very less sugar in it! And it is vegan and glutenfree, so that's kind of good for your body isn't it? 

The recipe below is for 12 servings, but only if you have very hungry chocolate people over -

Your TRUE FRIENDS so to say! 

Level: ADVANCED

What you need (12pieces):

BOTTOM

300g soft Dates

3 Tbsp Coconut Oil

2 dl Oats (glutenfree)

5Tbsp Cocoa

2Tbsp Nut Butter(or sunflower butter)

3 Tbsp Buckwheat

3 Tbsp Cocoa Nibs

(Water)

CREME LAYER

300g 81% Dark Chocolate

2 cans - 800ml Coconut Milk (full fat)

1 Tbsp Maple Sirup

1 Tbsp Agar Agar

Celebrating my Birthday and one more year of wisdom, i decided to level up my cake game and try out a new pink sensation. Originally this was supposed to be a Strawberry Cake, but the weather has been unfortunately bad this summer. Especially in Sweden it is almost impossible to get nice Strawberries, so i went with frozen Raspberries instead. The best combo with this little sweet berry is of course dark chocolate. The bottom layer is the same as i used for my frozen Banana Cake recently, because it's just working always and leftovers can be used to make little energy balls.
PS: There is no added sugar in this Cake, so you can enjoy it completely WITHOUT REGRETS
Level: ADVANCED

What you need:
BOTTOM
100g Soft Dates
3 Tbsp Oats
1 Tbsp Buckwheat
2 Tbsp Coconut Oil
1 Tbsp Almond Butter
(1 Handfull Cashews)
3Tbsp Cocoa Powder
Water
RASPBERRYLAYERS
1 Can (400ml) Coconut Milk Cream (Full Fat)
3 Tbsp Agar Agar
250g Frozen Raspberries
TOPPING
Cocoa Nips/Mint
15cm Springform

Digging deeper and deeper into vegan cooking and testing vegan restaurants, i came across cashew cheese quite often. There are endless possibilites and the best of creating your own cashew cheese is the individual flavouring. This example below is spiced with different Herbs, but you can also try a chili, red pepper and so many more.

All good things are worth waiting for and with cashew cheese it's particulary a tough time until you finally get your treat. The longer you wait, the harder the cheese gets. Mine rested for around 24h and has a firm form, but a creamy inside. If you are more patient, you might even get a slicable cheese. 

For this recipe you need a few special ingredients, which you have to order online or shop in special vegan shops. In Stockholm i can recommend goodstore. 

Level: ADVANCED

What you need:

200g Cashews 

1 Clove fresh Garlic

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Thyme

1 Handful Fresh Basil

1/2 Tsp Salt

2 Tbsp Lemon Juice

2 Tbsp Nutritional Yeast

2 Tbsp Olive Oil

1 Tsp Corn Starch

1 Tsp Agar-Agar Powder

1 dl Water

1 Springform around 10cm

Linen Cloth/Cotton Fabric

Soak your Cashew Nuts overnight in water, really make sure they are soft. Keep in mind whole cheese making needs around 2 days time from the moment you start. 

Next morning you can actually start making your cheese.

Start with blending your Cashews in a high speed blender until the mass is really creamy. It can take some time, but be patient. 

Add Lemon Juice and Olive Oil to make the mixture even more creamy. Now you can add your fresh garlic, you do not need to precut it, but blend with the mass for a while.

Afterwards add corn starch and yeast, so the mass will start to get more firm.

Heat up 1dl water and add your agar-agar. Cook up for a bit until it turns jelly and add into your blender. Blend again so the agar will spread evenly.

Add salt, pepper, thyme, onion and garlic powder and blend in. Add the end cut your Basil leaves roughly by hand and mix under.

The mass should be creamy but firm and will continue to get stiffer as soon as the agar agar cools down. 

Spread a linen/cotton fabric in your springform. This will help later to get your cheese out of the form and dry if you want a hard cheese. 

Fill the mass into the cloth and press down firmly. You will realise as well that it will stick onto any tool you use, so cover the top with the linen sheet as well and press down. 

Let the cheese rest for at least 12h (better 24h) in the fridge before you open the springform. By then the cheese will have taken the shape and last on its own. The cotton cloth helps now to release water.

As said i waited only 12h and again 12h without springform, but the cheese is still quite creamy.

Do not touch it in beween or test how hard it is, because this will interrupt the process again.

If you want a faster result, you can also add more agar agar, which will speed it up, but i fear the cheese will taste more jellylike. 

Waited long enough? Serve your homemade cheese with freshly baked Sweet Potato Bread!

Baking is always a really tricky thing. I have to say i am not good at actual baking, that's why i usually make raw cakes or easy bread like my Chia Knäckebröd. 

After a number of tries, i happen to found the right amount of flour to create a nice sweet potato bread, which is crispy outside and moist inside.

Actually the first time my bread doesn't end up as a stone!

I can literally have sweet potato in almost everything, but i have to say it fits extremely good here.