Tag Archives: vegan

Virtual Vegan Potlock 2014: Edamame-Coconut Trifle with Spelt Crumble

13 Dec

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This year I want to get noticed! My goal in life is to help as many people as I can get happier and healthier and for that I need to “get out there”. So I asked myself a question: How can I make a dish that stands out a bit – There are so many bloggers in this fantastic event now? A DESSERT!! Most people like desserts – and healthy desserts are always a hit. But…. there will most definitely be some truly amazing desserts in the Virtuel Vegan Potlock 2014. Why not make a starter dressed like a dessert? Great idea I thought and after countless hours in my kitchen I suddenly got it right: A savoury trifle!

 But I certainly didnt start out where I ended up. For most of the time the headline for this post was: Brownie with icecream!

I tried so many different things in my efforts to make a savoury brownie with non-sweet ice cream – I also had to included citrus which is the featured ingredient for this years Potlock.


And boy was it was hard to find out how to make it. I have spend so many hours in my kitchen the last couple of weeks. In the process I made a lot of strange things – but some very cool recipes and ideas came out of it. For example I found out how to make an omelette – without eggs. I will be blogging about that very soon. I also found out how to make a very good vegan gravy full of taste. That will also be featured in a blog post in the near future. I found out that making desserts that looks like starters and mains – and starters that look like desserts is a fun way to invent new cool recipes, so I will try to do that a lot – and of course blog about it.

After looots of attempts on brownies with icecream I suddenly had a blender full of the smoothest edemame mousse – “THIS IS IT” I thought – and I started to think about how I could use this. And this is how I ended up with a savoury trifle. I think it turned out delicious 🙂

I think this will be a good starter for NEW YEARS EVE, if you want to try something new and different this year. You can also use the mousse as a dip or spread for sandwiches. It goes very very well with toasted dark rye bread.

Edamame coconut trifle

For 4 people

For the edamame mousse

350 grams of frozen edamame beans

1/2 cup of sesame seeds

100 ml of oat cream or unsweetened soy milk

2 teaspoons of fine himalaya salt

2 tablespoons of coconut oil

1 teaspoons of crushed cumin seeds

Juice of 1,5 lemon

Boil the edamame beans in lightly salted for 15 mins. Leave to cool. When cool put everything in a high speed blender and blend until smooth. You can also use a stick blender (tastes even better if you leave it in the fridge overnight).

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Lime Coconut milk

1 can of organic coconut milk

Juice of a lime

a pinch of salt

Blend all the ingredients for 10-15 sec.

Spelt crumble

1 cup of pearled spelt grains

1 teaspoons himalaya salt

1 tablespoon of sunflower oil

Put the spelt in a bowl and cover with boiling water and a plate on top. Leave for 10 minutes. Heat up a pan to medium heat and roast the grains in oil and add the salt. They need to be crisp, but be careful that they don’t burn. It will take about 10 mins. Leave to cool.


Finish the starter

Take a wine glass, martini glass or another smaller glass. Start with the mousse – half an inch (You can use a pastry bag for this), pour on a few tablespoons of the lime coconut milk and then half an inch of the spelt. Do these 3 steps one more time. You are now ready to serve.

Edamame Coconut Trifle - Starter - Virtual Vegan Potlock

Thank you for stopping by my blog – I hope we will see each other again soon. Now please continue the journey through the Virtual Vegan Potlock. The next blog is Brays of our Lives – so hit “Go Forward” and enjoy!


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.


Easy Cheezy Chili Pizza Snails – My Virtual Vegan Potlock May 2013 Entry

11 May

Yes I know – a Pizza Snail doesn’t sound that appetizing – nor very Vegan. But I wanted a title that would catch your attention – Did I succeed?

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With more than 150 participants in the Potlock this time I want to make sure to make an impact and get some more followers, so I can succeed with my vision: TO HELP 1.000.000 PEOPLE AROUND THE WORLD GET HEALTHIER. Sounds good? You are actually helping me just by reading this blog post (so thank you) – if you decide you like what your read, you can be apart of the MIND YOUR FOODS revolution by following and sharing it – Thank you in advance 🙂

….. And now what you came here for: a recipe for a vegan appetizer!

Normally I’m all for making everything from scratch – I grow my own veg and sprouts, bake bread without yeast, make dressings and sauces, soak and cook beans etc. But sometimes you just need something delicious and fairly quick. If you make sure to get good organic ready-made stuff and you only take the easy way out once in a while you will be alright, because stress is actually more bad for you than a lot of fast food 🙂

I write that my recipe is fairly quick, because some might think that a quick dish takes 5 min and other people think a quick dish takes 1 hour to make. The only “time consuming” thing in this appetizer is the vegan cheeze – that takes about 10-15 mins to make – and you can make it in advance. It keeps in the fridge for 3-4 days and makes a very good sandwich spread as well. Do the dishes while the snails are in the oven and you will have a clean kitchen and food ready in 40 mins (The macadamia nuts needs to soak in water for 3-4 hours – if your have a VITAMIX you can make it without soaking). You can make this into normal pizzas as a main dish as well.


What you need from the supermarket for making appetizers for 4 people:
2 wholewheat, spelt or rye tortillas – sprouted if you can get them where you live
200 ml of your favorite tomato pizza or pasta sauce – I use a spicy version
2 large onions – finely sliced rings
Sunflower oil – I only cook with sunflower, grape seed and coconut oil as they can be heated to high temperatures without being toxic and loosing their healthy qualities.

Cherry tomatoes – halved
A bag of mixed lettuce

Quick basil dressing

2 handfuls of fresh basil
Lemon juice (of half a lemon)
50 ml. olive oil


For the vegan cheeze (This recipe will make you enough for about 4-6 regular pizzas):

100 grams macadamia nuts – or cashews (Soaked in water for minimum 3 hours)
500 ml. water
Juice of half a lemon
1 garlic clove
2 tablespoons of tapioca starch/flour – If you can’t get it where you live – use potato starch or arrowroot
1 teaspoon of salt
2 tablespoons of sunflower oil
1 very finely chopped chili pepper (optional – you could also make a plain cheeze or use another herb)

Set the oven to 220 degrees (430 F).

I start out by making the vegan cheeze. Blend all the ingredients except the chili. It needs to be very smooth. Put the mix in a saucepan and heat up on high heat and turn down to medium after a few minutes. You need to stir all the time to stop the cheeze from burning to the pan. It might start to part and look a bit weird – but just keep stirring and after about 5 mins your cheeze is ready. It should look like yoghurt. Set aside while making the rest.

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Spread out the tomato sauce on the tortillas – all the way to the edges. Cover the pizza with onion and drizzle with sunflower oil. Bake in the oven for 5-7 mins (If you are making this as a normal pizza for a main course add the chili to the cheeze and spread the cheeze on to the pizzas and bake for approx. 15 mins until the tortilla is crisp and the cheeze is golden).

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Prepare the dressing while baking.

Blend 2 handfuls of fresh basil with juice of half a lemon, some salt, some pepper and 50 ml. olive oil.

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Take out the pizzas – take care when handling it. Roll the pizzas and cut in 1 inch slices. Place back on the backing tray in groups of 3 – put against each other to keep the tortillas rolled up. Heat up the cheeze again to make it easier to handle – stir in the chili. Spread over the snails and bake for another 10-15 mins until the cheeze is golden brown.

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Plate up with a handful of lettuce, the dressing  and a few cherry tomatoes – Voila!

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(Did you manage in 40 mins?)

Here’s a few pics of the regular pizzas (and of me eating all the snails!)

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Thank you very much for making your way through the Virtual Vegan Potluck. I hope you have enjoyed my post and will enjoy all the other blog posts as well.

Hit the GO BACK button to read My Kitchen Apothecary’s entry – or GO FORWARD into the beverages category to read Veggie4Ayear’s entry.


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.

A blog post from Mallorca – and a juicy recipe for sandwich spread

16 Aug

I’m writing this blog post from sunny Mallorca. My boyfriend got the opportunity to take a course in the US so our holiday plans changed a bit. I decided that instead of staying in rainy Denmark I also wanted some sun. My childhood friend Tina was luckily enough able to get off work for a week and here we are – in Alcudia Mallorca.

This blog post will contain a recipe for lentil spread and green smoothies and tips on how to make a detoxing and energizing bath – and tips for staying healthy on holiday.

It doesn’t have to be hard to stay healthy on the go. If you set your mind to it and plan ahead it can actually be fun – and very rewarding when you stay energized and don’t put on holiday weight!

We are staying in an appartment so that makes it easier to self cater – but a hotel room doesn’t have to mean an unhealthy holiday either. The key is planning, planning, planning 🙂

The first thing to do:

The second thing:
Bring your running or walking shoes! Make sure to take time to go for runs or brisk walks – this will also help your energy levels.

The third thing:
About the food: Earlier I always found myself eating way to much bread when on holiday. It made me bloated, tired and heavier! So stay off the bread – it is much easier to say NO! to the first piece than the second – and we all now its downhill from there 🙂

When you go to a restaurant – start off with a salad or a soup – and go for a main dish with only protein and veg or carbs and veg. If you combine all 3 your body will take more than double the time to digest the food – and this will make you tired and bloated.

On this holiday I was detemined to stay healthy, so I packed some food and kitchen stuff, and that really helped me, too. I have managed to fit a small blender into my suitcase so that I didn’t have an excuse for not getting my green smoothies. A green smoothie or vegetable juice every day makes a huge difference for me. The 15 mins it takes to make I get back many-fold in extra energy!

I can highly recommend the Kenwood smoothie2go. It weighs about 1,5 kilos with the cup and blades and is only about 20 GBP on Amazon.20120816-225619.jpg

If you can’t take a small blender – hope for a local juice bar 🙂 I also packed good salt, plastic bags, foil, different vegan sandwich spreads etc.

The best way to start your mornings is with a lot of green vegetables – it will give you an energy boost that bread, jam and cheese can’t compete with. Bread and cheese will make you tired – and especially when eaten together. I have been making green smoothies every morning.

Half an avocado
10 cm cucumber
A big handful of spinach
Juice of one lemon
A teaspoon of spirulina
2 teaspoons of green drink powder – if you have it. I use dr. Youngs Doc Brocs and sometimes wheatgrass powder.
Ice cubes

Another thing that I always bring or buy when on holiday or when staying in hotels is baking soda – yes you heard me correctly – ordinary baking soda. It has a very high PH and adding it to a bath will energize, alkalize and detox your body. I dont have a tub at home, so I always ask for a hotel room with one. If you don’t have a tub – take it as a foot bath. Perfekt after a long day shopping and sightseeing.

Tonight we were reading a newspaper and came across a recipe for lentil spread, so I decided to go for an evening run and go by the local supermarket. The kitchen in the appartment isn’t really fit to make great dinners but I managed to get the spread made with what we have, and it only took about 30 mins – start to finish. I would normally always buy organic products when possibly – but it’s not possible to get anything organic to I had to settle for conventionel stuff.

Lentil spread – very good for sandwiches on the go! (It only takes 30 mins to make)

100g lentils – green or black
2 shallots
3 cloves of garlic (or to taste)
1 stick of celery
Sunflower oil
Lemon juice
50g walnuts/almonds – finely chopped

Rinse the lentils and boil in plenty of water for about 20 mins. While cooking the lentils fry the onions, garlic and celery for 5 min in sunflower oil.

When the lentils are ready blend everything (You might have to add a little oil or water) – season with salt, lemon juice herbs and pepper. Then mix in the nuts and you’re done! We had it on rye bread with cucumber.


You can use all kinds of lentils or beans. Always use fresh beans. I know it is easier to use the canned ones because they don’t need soaking, but it is dead food and shouldn’t be used very often.

Please “link” and share my blog – that would be much appreciated 🙂 If you have any questions about my posts feel free to comment!


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

Good morning juice

14 Jan

Here’s the first juice of the day:

Apple, white cabbage, avocado, spinach, cucumber, courgette, spirulina, alfalfa spouts

I have being living on mostly fluids for the whole week, and I feel absolutely great! Full of energy!