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!