Tag Archives: quick

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.



Quick juicy summer dish – that can be made on the barbecue!

27 Jul

Here’s a VERY quick summer dish. It takes 15 min to make, is very cheap, satisfying and healthy – even alkaline too.


Take 2 washed ‘little gem lettuces’ (baby romaine) and half them and add sunflower oil to the cut side and season with salt. Grill on the cut side.

Slice spring onion in half and grill as well on the cut side. I also grilled some radishes.

Grill some thin slices of spelt bread – put some olive oil on the hot bread and add tomatoes, salt and peber.


Juicy butternut squash curry

15 Sep

Autumn is here! And that means a lot of healthy hearty food with squashes and pumpkin.

Todays juicy dish is a delicious quick and easy thai butternut squash curry. It has very few ingredients and from start to dinner table it will only take you about an hour to make – and you will have more than enough food for 4 people.

Shopping list:
1 butternut squash
10 thai eggplants (or 1 normal eggplant)
2 cans of coconut milk
Half a chili
1-2 tablespoons red curry paste
1 teaspoon of good curry powder (I use a mango curry one)
2 tablespoons Coconut oil for frying
1-2 teaspoons of himalaya salt

250 grams brown rice
500 ml water
1 tablespoon salt

Start off by baking the squash for 10 mins at 200 degrees – this will make it a lot easier to peel and chop.

While it’s baking chop eash eggplant into 6 pieces. Chop the chili very fine and fry chili and eggplant in the coconut oil and curry paste for 5 mins. There’s a lot of different curry pastes. The best ones you will get in a thai/chinese supermarket. Find your favorite 🙂

When the squash is soft on the outside take it out and leave to cool for a bit.

Now would be a good idea to start cooking the brown rice as it needs 35 mins to cook.

Take out the seeds of the squash and dice it up.

Add the butternut squash to the eggplant and chili and add the coconut milk. Season with salt and curry and leave to simmer for 20 mins. A couple of times during this time Smash some of the squash pieces with the back of a spoon to enhance flavor and texture to the sauce.

And you’re done! ENJOY! And please share.

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.

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DELISH! Vegetable tempura – easy and fun

8 Aug

I’m now at the summer cottage, and enjoying every bit of my summer holiday. The weather isn’t that great – it feels more like autumn than summer. But the peace and quiet makes up for it – and of course this view makes it all worthwhile.


I have been juicing every day and has made my first vegan dinner here. I was inspired by Hugh Fearnly-Whittingstall from River Cottage to do my take on this great dish.

Meatlovers won’t miss their meat – and you will have your kids eat more veg as well.

Vegetable tempura with pickled cucumber and salad

I have had tempura at many japanese restaurants and always wonder how to make it. A few weeks ago I watched Hugh’s show on TV – and I found out that tembura is very easy to make! And when made with vegetables it is vegan and alkaline too. I altered Hugh’s recipe a bit and made it with other vegetables – the result was superb!

You might think that tempura is an unhealthy dish because of the batter and oil, but if you make it like I do and use the right ingredients for the batter and use sunflower oil for frying – preferably organic – it is actually not that bad as it fried for a very short time and the batter is very thin. I think that is a very good way to have kids and non-vegetarian people eat more veg.

I served it with pickled cucumber and a salad of cabbage, spring onion (the green bits left over from the tembura), red onion and tomato dressed in a dressing of olive oil, lime and salt.


You can use almost all vegetables – they just need to be cut to a size where you would normally be able to cook it by boiling/steaming for about a minute.

I used:
Mushrooms – in quarters
Zucchini – 1/2 cm slices
Spring onions – the top green bits and the ends cut off – and a cut made in the middle (see picture)
Red onions – thin slices less than 1/2 cm thick

The best things is to cut it hours before cooking so they will dry a bit – if you don’t have time for that just make sure to pat dry with paper towel.


…. And now for the BATTER (this is enough for a looot of veggies – way to many for 2 people for sure)

The batter should be made when you are ready to do the frying. Before making the batter get your salad, pickled cucumber, rice, table setting etc. ready. Tembura is best if it is served immediately. You should also have some paper towel or a rack ready for the cooked tempura.

1 cup of spelt flour

½ cup of corn flour

½ teaspoon baking powder

1 teaspoon fine salt (himalaya or seasalt)

½-1 cup af ICE COLD sparkiling water

Mix the dry ingredients well and whisk in the sparkling water – a few lumps are OK – the key is to not mix to long and to keep the mixture cold. The consistency should be like cream – or pancake batter.

Heat the oil in a good saucepan – there should be around 4 cm of oil in the pan – heat the oil so that you can brown a peace of bread in 1 minute.

Coat the vegetables in the batter and put them into the oil – be very careful. It takes 60 to 90 sec in total to get ready (turn the veggies once) – the batter should be light golden but not brown. You can coat more veggies at a time – but only put a couple af veggies at a time in the hot oil.

When ready place on rack or on paper towel. If the temburas have gone cold during cooking you can put them back in the oil for a few secs before serving – but the best way is just to cook it once and serve immediately. You can also put it in the oven for 5 minutes on 200 degrees (celsius). The oven trick also work well for the leftovers the next day.



My recipe for pickled cucumber

1 cucumber

½ fresh chili (or 1 teaspoon of dried chill flakes)

Different fresh herbes – I used what I could find the garden – dill, basil and mint

1 teaspoon of salt

4-5 pepper corns

Juice of 1 lime

½ cup apple cider vinegar

1-2 tablespoons of honey


Cut the cucumber in quarters – take out the seeds and watery bit of the cucumber – cut in to small pieces. Put the rest of the ingredients in a saucepan, bring to a boil and boil for about 3 minutes – let it cool for 10-15 minutes. Pour over the cucumber a leave in the fridge for at least half an
hour before serving – stir a couple of times.

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Another juicy dish – Veggie patties – and it’s alkaline!

30 Jul

I have just started my summer break from work. I’ll be visiting friends and family for a week and after that stay in a summer cottage for a week with my boyfriend and my dog.

I find it a lot harder to live a healthy life when I’m away from home. This summer I will try to eat as healthy as possible and make good vegetarian food even if I’m not in my own kitchen – I’ll blog about it as I go along.

When you’re away from home you sometimes need to make a bit more simple food as you might not have all the ingredients you have at home. And You will probably not have your food processor, blender, juicer etc. with you.
(I did bring a small blender and my juicer to use at the summer cottage though) 🙂

Last night I was at my dad’s house and didn’t really feel like cooking all night and he doesn’t have all the whole foods and appliances I have at home. So I ended up doing my take on veggie patties. A very simple, easy and versatile dish. I was actually inspired by my friend Tea, who made a similar dish the other day.

For patties for 4 people I used:

2 onions, very finely chopped
3 medium carrots, grated
1 sweet potato, grated
2 zucchinis, grated – squeezed to
remove water
2 cloves of garlic
Half a chili (medium hot)
2 teaspoons of paprika
3 teaspoon salt (himalaya)
1 teaspoon baking powder
50 grams flour (preferably spelt)
Sunflower oil







Combine all the ingredients in a bowl and mix well.

Heat the oil in a pan and fry the patties until crisp on the outside – you should use about 1 tablespoon of the mixture for each patty and they should be rather flat.


You can serve it with new potatoes and salad as I did tonight or maybe try it in a bun with lettuce to make a veggie burger 🙂


Other versions….
You can use all kinds of vegetables, herbs and spices for these vegan goodies.

Try with: celeriac, potatoes, beet root, basil, tomatoes (only the harder bits), chives – or what every you have at home.

Or Why not try a thai version with carrot, Zucchini, potato, spring onion, chili, fresh coriander and ginger, coconut flakes and fried in coconut oil

an indian version – just replace paprika for curry

or mexican version by using cumin, more chili, lime zest