Tag Archives: easy

Baked Eggplant And Mushroom Soup – Virtual Vegan Potlock Entry November 2013

16 Nov

Baked soup

This I my 3rd time in the VVP and I’m so pleased that it is getting bigger and bigger. I choose a different category every time and this time it is soup time for me.

I have found a very quick way to make soups – by baking the ingredients! Usually my baked soups is some variation of a tomato soup  (see this blog post for a recipe), but for this VVP I wanted to do something new.

I went to the supermarket and was scounting for ingredients for the soup and ended up going for eggplant, mushroom and onion – a soup combination I had never tried – or heard of before. I told one of my friends about my VVP entry and she was sceptic – that is until she tried it. She loved it!…. And I hope you will too.


For 4 people you will need:

1 eggplant

500 grams of mushrooms

2 big onions

2 cloves of garlic

½ chili



Sesame seeds for the topping

Fresh herbs for serving – mint, parsley, coriander (cilantro)

Turn the oven to 200 degrees (400 Fahrenheit). Cut the eggplant, onion, mushrooms, garlic and chili into smaller pieces, add to a baking dish and season with salt and pepper.  Leave 2 cm eggplant, ½ onion and 1-mushrooms for the crunchy toppings.


Bake the veggie for 25 min. While they get ready, you can do the toppings. Cut the topping “leftovers” into very small pieces and fry in sunflower with sesame seeds until crisp.

When the veggies in the oven is golden, blend them together with about 500 ml. water and add to a saucepan.


Serve hot with the toppings and some green herbs such as mint, parsley or coriander.


Press the forward button and go to the next vegan blogger in the Virtual Vegan Potlock.



Another juicy sandwich spread

25 Aug

I’m back with a new recipe for vegan alkaline food. Last time I blogged about lentil sandwich spread. This time I’m doing another spread – inspirered by a store bought one that I like. But as I found out it contained egg and sugar I wanted to try to make a homemade version.

Bean spread
100 grams of organic soy beans – soaked for 12 hours – and cook in boiling water for 45 mins with 1/2 teaspoon of baking soda. The baking soda is put in to soften the beans.

4 shallots – finely chopped
2 cloves of garlic
2 sticks of celery – finely chopped
Small handful of lovage (or other herb)
1-2 tomatoes – finely diced
Sunflower oil
Himalaya salt
Lime juice
1 teaspoon nutmeg
2 tablespoons Tamarind (if you have) if bought in blocks with seeds – dissolve 2 tablespoons in 1 dl water for 30 – press off the tamarind from the seeds and drain.




Fry onion, garlic and celery for 5 min in sunflower oil – add the tomato and lovage and fry for another 5 mins.
Add the tamarind for the last minute.
Add the beans to the pan and season with salt, pepper, lime and nutmeg. Cook for 10 min on low heat – stir a couple of times.

Leave to cool and blend. Add some ekstra oil or water.

Have on homemade bread with out yeast – use baking soda instead. I’ll be blogging about bread at a later point.

You can also spread it on lettuces or other veggies or have it as a dip.

Please supscribe to my blog by adding your email to the supscribtion box – remember to click the activation link in the confirmation email.