ROOIBOS ICED TEA W. CITRUS AND MINT
This past week I've been photographing and filming a few recipes I had planned for the summer months to share with you but the weather here has completely turned from cool summer breeze to icy autumn chills. Either way I wanted to bring these recipes to you whilst we still have rays to enjoy and first out is this simple Rooibos iced tea.
Rob and I both enjoy iced tea and right now we've been getting back into Rooibos or Redbush as it's sometimes referred to. I always used to drink it hot with milk but having tried it iced it's my new fave. Adding the mint and zesty lemon and lime gives it a great herbal flavour that I'm hoping you'll enjoy as much as me.Read more
CHOCOLATE COOKIE + BANANA ICE CREAM SANDWICHES
Happy Sunday Guys,
I’m excited to share a new recipe with you guys after having been off the grid for a while when it comes to sharing how delicious vegan food is and can be. So to make this post extra tasty I thought I’d share my idea of a perfect summer treat; ice cream sandwiches!
As a kid I used to love ice cream sandwiches and I’ll admit that I still do. In Sweden where I’m now located there are no vegan ice cream sandwiches as far as I can see and therefore we just have to make our own at home. No sad faces here though since I came up with a simple recipe that is at least reminiscent of what I used to chomp on as a child but without any cruelty involved.
There’s also no need for an ice cream machine in this recipe as I simply use a three ingredient banana ice cream to slather between the chocolate biscuits. If you don’t have the required high speed blender or food processor though you could still make these sandwiches of course. Just get some store bought vegan ice cream and use that. Here in Sweden the two most common and affordable brands are Tofuline (known in other countries as Swedish Glace) and Oatly. The second being my personal favourite. Do bear in mind however that using store bought ice cream will make these treat sandwiches a little bit more of a treat as we take a whole food out and replace it with a processed substitute.
Either way and however you decide you want to make your ice cream sandwiches this summer I hope they will be delicious and satisfying – exactly the way a treat should be! x
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LINK LOVE: JULY 2016 + FAVOURITES VIDEO
Hello Everyone,
I’m back from hiding from blogging after about a month off and I couln’t be happier to start sharing with you all again. At the moment I’m feeling very grateful to have this platform to connect with like minded people from and to be able to use it to spread some love in the form of vegan food and inspiration. So a big thank you to you who’s reading this right this moment, you brighten my day! And before I get into the link love-ing let me update you a little on what’s up at the moment.
Having had a break from writing down everything I cook and sharing a lot of what I do has been great for getting a new perspective on what I’m actually doing here and I think I’m starting to shift my perception on what it means to me to make a good life and sharing it with an open heart. For now not much will change here on the blog but I’m sure as we move forward I’ll be wanting to elaborate more on various topics that have been and are appearing in my life that can maybe be useful to you in some way. So stay tuned and bear with me as I figure things out and enjoy all the food on and coming to the blog in the meantime.
The biggest shift since checking in here last is that Rob and I just moved into a new house at the beginning of last month and whilst it’s taking some getting used to I think it will give me time and space to dig a little deeper into what I really want from life. Unless I go crazy and run back to the city that is. He.
Because yeah, that’s right, we’ve moved to the countryside in south of Sweden and the last few weeks have been filled with clearing the garden, unpacking boxes and chasing away flies who just have to walk on every tickly spot of your body. ALL. THE. TIME. We’ve also been taking walks filled with fresh air, had lovely visitors – one being my mamma of course, picked lots of berries and gotten friendly with all the animals. It’s a new way of life and as I figure it all out I’ll make sure to share little snippets of reality with you all both here and on my youtube channel! For now I’ll include a few photos from our past month here in the greenery below for all of you who are feeling a little curious about what I’ve been up to.
But now to what I came here to do today which is sharing some links that have been inspiring to me these last two months. Yes, I’ve been gathering for two since I’ve been away from here but my list is still quite humble as my fingers have been more in the dirt than on the keyboard lately. But since I’m here again typing away these links are for you:
Starting off with my new obsession which is watching Mommy Tang’s mukbang on youtube and learning all about cooking vegan Koran food. If you’re not on the train then it’s time to hop on but remember to set limits in life because in my experience youtube watching can become a little obsessive.
Following on with some more youtube love this space goes to Yoga with Adriene and her 30 day ‘yoga camp’ that I started a few days ago now. It’s a gentle way to get back into yoga after a break (like me), to start out with yoga or to simply add to your movement routine if you feel like you need a little bit of love. And! She’s funny.
A bit more on yoga with the article 9 Interpretations of the Yamas + Niyamas which is awesome if you want a wider understanding of yoga as a lifestyle. I think the article gives a fresh and easily digestable perspective on how one can bring yoga into life in general, off the mat.
Another article I found and enjoyed was How to Shop Like a Feminist on Vilda Magazine which gives some ideas on how to be a more ethical and thoughtful consumer from a feminist perspective. Fantastic!
And now to a slice of pie or onto the food trail that is I’d like to share a lovely blog I’ve discovered which is Sweet Kabocha run by a lovely reader of mine Valentina. Mainly plant based recipes and some glimpses into Valentina’s San Fransisco favourites can be found in a very neat and beautiful package.
Finally I can’t go through a whole link love without sharing a recipe of course and this time I’d love to introduce to you Amy Chaplin‘s Vegan White Chocolate Mousse! I can’t wait to try this in my new kitchen very soon and promise to grab a snap on instagram when I do.
That’s it for my links this month but before you go please have a look at my Favourites Video at the top to see more of what I’ve been loving these past two months. I hope you enjoy and much love to you all! x
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LENTIL BOLOGNESE W. MUSHROOMS AND OLIVES
Hi Guys,
Right now I'm sitting in my bed in my room in London for the very last time. The room is stripped bare and the typing sounds differently in this empty space. Tomorrow, very early in the morning I might add, Rob and I are off to Dubai. We are going to live with his parents there until Christmas, with a break in the middle when we'll be in Mauritius . Or as I like to call it 'paradise'! Many changes are happening at the moment as we've packed up our London home to find a new one but first we have this time away from Europe to enjoy. And to give us some space to ponder on what comes next.Read more
TRAVEL: A VEGAN GUIDE TO COPENHAGEN
It took me a million minutes longer to finalise this post all about Copenhagen to share with you but finally here it is. There is still a video to come however so keep your eyes peeled for that over on my youtube channel! This vegan Copenhagen guide will lead you to my favourite eateries and even a few sites and cool streets. I’ve even written down three hot tips to make sure you are up to speed with how to get around, where to get your snacks and where to find the best local people watching.
Copenhagen is full of trendy yet chillaxed people and everyone seems to have a bike to ride or a baby buggy to push, or both! The people of Denmark’s capital city also like their beer and, unfortunately, their meat. With that said the vegan scene seems to be growing here as everywhere else and you’ll be able to find plenty of good food as you cycle around the city, accompanied by said beer if you wish of course.
The city is fairly small but full of friendly people, unfriendly waitors, palace parks and hot dogs. I heard you can even find a vegan hot dog, or pølse as the Danes would say, at the hot dog stand called Den Økologiske Pølsemand and I thought I’d mention that here as it’s not included below due to us not being able to give it a taste test. Next time!
I’m positive that anyone visiting Copenhagen will have a good time and if you’re not ask a Dane for help because they seem to have that one down. Walks in the park, a drink (read: beer) on the curb and fine food – can’t really go wrong. Unfortunately the fancy eateries Copenhagen has become famous for did not seem the most vegan friendly but don’t despair as you’ll find a long list below where you can fill your belly the friendlier way. Now scroll away and explore my Copenhagen experience and if you’re going yourself – enjoy! x
If you’ve been to Copenhagen yourself please share with us your favourite places in the comments and if you’re going and have questions fire away in that space too.
More vegan city guides; Cape Town, Budapest, Berlin, London, London #2 and Stockholm.
Souls.
THREE TIPS
Cycling
Everyone, and I mean everyone, cycles in Copenhagen which might seem a little overwhelming at first but you can’t go wrong on a bike in this city. The bike lanes are usually very wide and people are usually polite cyclists (at least for those who have experienced London). Stop lights will keep you in line and if you follow them you’ll be safe. It is the fastest means of transport I think, at least in comparison to walking and public transport and it will take you from door to door of all the places you’d like to visit. There are white semi-electric city bikes for rent at an hourly rate dotted out in the city (known as Boris bikes in the UK, not quite sure what they are called here). The city bikes are equipped with a tablet like screen which you can use to find a bike drop-off point close to your destination. Of course you could also rent bikes from various shops if you’re looking to use a bike for a longer period.
Grocery Shopping
Being vegan in Copenhagen is okay, it’s not fantastic. It took us some time to find staples like plant milks, dried beans, a variety of grains etc.
Two supermarket chains we found that offer various vegan products were Superbrugsen and Irma. At these two supermarkets you’ll be able to find all those things and both stores seem to have freezer sections for vegan substitutes. Superbrugsen also have vegan cheese, sausages and ice cream whilst Irma matches the ice cream selection but also has houmous and various Oatly products we couldn’t find elsewhere such as creme fraiche and cream.
For grains and pulses at a slightly lower price I would visit one of the many Middle Eastern stores which can be found dotted around the city (many in Nørrebro). You’ll also be able to find nuts in bulk and various spices, herbs, noodles etc at an affordable price and in bigger quantities.
Another place we found helpful was Thai Supermarket in Vesterbro which is a big store full of anything you could need for more or less any Asian cuisine you’d like to cook including spices, sauces, vegetables, noodles and much more.
For a fully vegan experience visit Astrid och Aporna which you can read more about below.
Organic vegetable and fruit shopping at affordable prices is done at Netto or Fakta which both have a fair selection.
The Bodegas
Personally I don’t really drink alcohol but I do enjoy socialising and the city’s bodegas seem a good and cheap place to do so. You could compare them to a standard pub in the UK or coming from a small town in Sweden it’s the kind of bars I came in contact with growing up; a little grimy but cheerful nonetheless. Cheaper beer, cheaper peanuts and better people watching than your average bar.
1-3, Cafe N. 4-6, Grød.
FOOD AND DRINK
Souls
Melchiors Plads 3.
This vegan restaurant only opened in April but on my visit it was full of hungry people ordering brunch like there was no tomorrow. Rob and I both really enjoyed the brunch plate and went back to try the lunch menu too which was equally pleasurable – the salads are fully stacked. The owners are very friendly and so are the rest of the enthusiastic staff, this is a place you shouldn’t miss!
Cafe N
Blågårdsgade 17.
I loved the cosy atmosphere and decor in this colourful place. The food was well worth the visit too; both the brunch plate and the lentil soup get Rob’s and my combined approval. Extra points for friendly staff.
Grød
Jægersborggade 50 / Torvehallerne / Guldbergsgade 7a.
Enjoy some really tasty oat and quinoa porridge with your three favourite toppings, I enjoyed apple compote, berries and roasted nuts or dig into the yummy daal topped with tomato, coriander and roasted nuts. Simple but delicious, the way porridge should be!
1-4, Atlas Bar. 5-8, Morgenstedet.
Atlas Bar
Larsbjørnsstræde 18.
This bar and restaurant has a vegetarian menu where at least half of the dishes on our visit were or could be made vegan. We had some delicious bean tortillas as well as a killer salad plate with six different concoctions and a side of houmous. The decor is of another time and it reflects how I imagine Copenhagen back in the day. This is also the brother to vegan restaurant Urten which can be found upstairs on Thurs, Fri and Sat nights (I’m still waiting for the day I can try their food).
Morgenstedet
Fabriksområdet 134, Christiania.
This cafeteria style vegetarian restaurant serves up tasty and unpretentious food in the heart of Christiania. We enjoyed a tasty vegetable soup and a plate of their salads including potato salad with chickpeas, houmous and a sweet cabbage mixture with dried fruit. They had at least three vegan options on our visit and the atmosphere is lovely.
42 Raw
Pilestræde 32.
A popular raw vegan cafe in the city serving up various salads and other lunch fare. They also have an array of smoothies and vegan cakes making it a good pit stop when exploring the city centre.
1-3, SimpleRAW. 4-6, Kalaset.
simpleRAW
Oehlenschlægersgade 12 / Gråbrødretorv 9.
If you’re looking for a fresh and light yet filling meal this place has you covered. Most items on the menu are raw food but they also serve semi-cooked items like a burger and a ramen bowl. The brunch is yummy and gives you a little bit of everything and the lemon slice is smooth and creamy deliciousness. Bring your big wallet for this place.
Kalaset
Vendersgade 16.
Another popular cafe serving brunch a la Copenhagen and a vegan one too; meaning that you will be served a plate of various savoury and sweet foods to enjoy in good company. This cafe/restaurant is retro looking and the interior is cosy and homely. They also serve other vegan food such as a burger, soup and salad.
Harbo Bar
Blågårdsgade 2D.
A cafe and bar all in one that also serves vegan breakfast. We can’t vouch for the breakfast but coffee, tea and vegan chocolate cookie were all approved by the tasting team behind this blog(i.e. Rob and I). They also had two vegan cakes on offer when we visited. Its dark and cosy inside with a cool retro hip design (yes, I just made that up) and they have generous seating outside. You’ll be able to see/listen too live music here as well.
1-3, Harbo Bar. 4, Durum Bar. 5, NiceCream.
Durum Bar
Nørrebrogade 195.
If you are looking for a quick lunch fix that doesn’t break the bank then you’ve got it right here. Simple but delicious falafel wraps and pittas. Beware of the yoghurt sauce, on my visit the gentleman serving me was kind enough to substitute it with houmous.
Astrid och Apornas Spiseri
Jægersborggade 39.
If you’re after pure junk food, vegan style, this is the place to go and I’d recommend the barbecue burger with hot-scharlotte sauce and nothing else, tasted like the real deal to me (minus the blood). Don’t get the fries/chips, they weren’t all that.
Nicecream
Elmegade 30.
All vegan and organic popsicles and ice cream sandwiches? Yes please I say. They also serve acai and peanut butter bowls. I hear something about another one being opened before summer hits Scandinavia as well so keep your eyes peeled.
Kødbyens Mad og Marked.
FOOD MARKETS & SHOPS
Torvehallerne
Frederiksborggade 21.
This hip and trendy spot has two indoor market halls offering various deli foods and street food stalls. One of our favourite Copenhagen spots Grød have their own stall. You can also check out Banh Mi Daily which offer a tofu filled Vietnamese baguette, Fresh Market for breakfast foods and snacks/desserts like chia pudding and avocado chocolate pudding as well as Vita Boost who have a variety of smoothies and serve a gluten-free and vegan panini.
Kødbyens Mad og Marked
Flæsketorvet, Vesterbro.
At a first glance Rob and I were in awe of the lack of veggie options but we ended up with a really tasty Rolex and were completely content. Rolex is a Ugandan street food that traditionally includes eggs but here they made a vegan version with lots of veggies and sweet potato chips wrapped in the traditional chapati which was delicious. We also grabbed a tasty root juice from Bar Djus and sat down to enjoy the festive atmosphere and good tunes.
Papirøen Street Food
Trangravsvej 8.
In an old paper storage in the harbour you’ll find a bunch of food trucks ready to serve you specialties from all over the world, although the choice is a little slimmer for us vegans but there’s still lots of fun and food to be had. We enjoyed a traditional Colombian plate with beans, rice and plantain chips as well as a funky pizza from Madenitaly; a completely vegetarian pizza truck with at least three vegan options on offer. The Fala Fala falafel truck looked good too and keep your eyes open for the vegan bibimbap. Enjoy the water side views and cheery atmosphere!
Papirøen.
Astrid och Aporna
Christian Winthers Vej 2.
This vegan grocery store has you covered on your trip and it comes in handy when many grocery stores are ill equipped when it comes to more unusual vegan staples like tofu, mock meat and even low on variety of beans and grains in some instances. Astrid och Aporna’s is a Swedish brand making various vegan mock meats, cheeses and mayonnaise. This store however stock a variety of other brands and have everything from sweet treats to dried beans and grains with a big chilled section of milks, cheeses, ‘meats’ and tofu products. Tofu was even cheaper here than in our local health food store in Nørrebro.
Naturbageriet
Frederiksborggade 29.
If you read my Stockholm guide you might recognise the name of this bakery as it is the same chain. Naturbageriet is an organic bakery offering various baked goods including quite a few vegan and gluten-free options such as cakes, cookies and bread. This Copenhagen branch is also a deli selling various vegan foods such as plant milk, cream, yoghurt, chocolate, houmous and much more mostly at a very fair price point.
Meyers Bageri
Jægersborggade 9 + 5 other locations.
This bakery was recommended to us by our AirBnb host as well as our friends living here and the giant loaf of sourdough we bought in the end was heavenly.
Christiania.
PLACES TO VISIT
Christiania
Bådsmandsstræde 43.
We visited twice and on our first visit we simply had a walk around in the sun and met some friends for coffee in the midst of all the people visiting for a completely different reason. Personally I don’t smoke so for me Christiania is just a really lovely little haven in the midst of Copenhagen where one can experience something different and have a nice walk peaking at interesting self-made homes. On our second visit we enjoyed a meal at Christiania’s very own vegetarian restaurant Morgenstedet (read more about that under eat & drink) and we also spotted the deli cafe called Grøntsagen who seemed to have vegan options too. I’ve also heard that there’s meant to be an amazing falafel truck somewhere in the compound.
Assistens Kirkegård
Kapelvej 4.
This is a fantastic place to take a walk in the sun, or do like the Danes and bring your picnic basket. It is a graveyard but it seems to be treated as a park and I say why not? It’s a lovely green space so I’m glad it’s being used and that I could do so too.
Frederikberg Have
Frederiksberg Runddel 1A.
This is a lovely park that are the gardens surrounding Frederikberg slot or castle as we’d say in plain English. It is a great place to enjoy the sun like a Dane with a picnic blanket (and maybe even a picnic) or for taking a walk in the colder months.
Rundetaarn
Købmagergade 52A.
This tower located in the city center has a spiraled walkway all the way to the top where a fantastic view of the city and Öresundsbron can be enjoyed.
Nyhavn
Probably the most photographed site in Copenhagen is this small centrally located harbour. It is a lovely site with a bunch of colourful houses which house a bunch of restaurants. I would come for the buzz and the view over the tourist attracting eateries though.
1-3, Rundetaarn. 4-6, Nyhavn.
STREETS TO STROLL
Jægersborggade
This is a street in Nørrebro lined with various popular eateries, cafes and independent boutiques offering everything from selected second hand clothing to ceramics. Check out Gågrøn! for some fairtrade shopping (ignore the wool etc), Grød for a hearty breakfast/lunch and pick up a great loaf of bread from Meyers Bageri.
Blågårdsgade
A street lined with vegan places or at least places where it’s easy to get a vegan meal. Check out Cafe N for a good meal, head to Habro Bar for a stacked breakfast plate or drinks in the dark and cosy bar or explore the vegan cafe/bar Kimia.
Værnedamsvej
This is a quaint and rather short street in Vesterbro with some trendy cafes like Granola which seems a popular breakfast spot but I cannot confirm their vegan friendliness. Don’t miss the really cute flower shop called Blomsterskuret.
Vesterbro.
THE SUPER NOODLE SALAD w. TAHINI DRESSING
Hello you and hello sunny Sunday,
I’m excited to share another recipe with you this weekend and even more so because it’s perfect for the sunny weather we’re having in London today. This super noodle salad is tossed with one of my favourite dressings based on tahini paste. Maybe tahini is a little bit of a wild card in this otherwise south east / east Asian inspired dish but I love that it gives the sauce a creamy texture and a nutty flavour.
You might be wondering why I’ve chosen to call the dish a super salad and it’s really as simple as; it will make you feel super! It is packed with an array of colourful vegetables which always brings a smile to my face and a boost of wholesome goodness to the rest of me. I serve the salad with flat rice noodles which are probably my favourite noodles at the moment, but feel free to use whatever noodles you prefer.
You could also play around with the combination of vegetables to your hearts content. I used pea sprouts/shoots for this recipe but initially I made it with baby spinach. It could also work great with other greens and don’t worry if you can’t find red cabbage – white will do great. In summer you can usually find a softer green kind of cabbage as well which would be perfect if so.
I’ve also suggested some additions for the sauce in the ingredients list as it really is something I usually throw together using a mixture of things I have on hand. Again don’t worry I’ve given the basic measures and instructions for success but feel free to add or take away what you desire. Cooking is fun, and following recipes too, but finding out what you specifically like is even more fun. Don’t be afraid to try different combinations and new ingredients.
Enjoy! x
ps. remember to tag your creations on instagram with #mygoodeatings
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THE SUPER NOODLE SALAD w. TAHINI DRESSING
SERVES: 4-6 / TIME: 20-30 min
250 g rice noodles, I used chow fun style noodles but any kind you like will work
1-2 garlic cloves, minced
Large knob of ginger (4-5 tbsp juice)
3 tbsp tamari / soy sauce
2 tbsp tahini
1/2 – 1 lemon or 1-2 limes, juice (and some zest if you wish)
1 tbsp brown rice syrup or liquid sweetener of your choice
A splash of water, if needed to thin the sauce
Optional additions: toasted sesame oil, miso paste and/or sriracha/hot sauce
2 cups red cabbage, shredded
1 cup courgette, grated
1 cup carrot, grated
1 cup edamame beans, shelled (I simply thawed some frozen pre-shelled beans)
1/2 cup spring onion, sliced
100 g pea sprouts/shoots, roughly chopped
1 red apple, cut into matchsticks
1/4 cup sunflower seeds
To serve (optional): sesame seeds, smoked tofu slices, avocado and/or coriander
Prepare your noodles according to the packaging and set aside.
Prepare the sauce by first juicing your ginger. If you are not using a juicer you can simple grate the ginger and then press the juice out of the pulp with your hand into the mixing bowl (see video). Then combine the ginger juice with the rest of the sauce ingredients, mix until smooth and set aside.
Prep and combine all your vegetables in a large mixing bowl, pour over the sauce and mix.
Either mix your noodles into the vegetables or simply serve separately (see video).
Eat as is or check out my serving suggestions in the ingredients list and video.
LINK LOVE: MAY 2016 + FAVOURITES VIDEO
Hello Everyone,
It’s time for another links round up with this link love may edition. Sorry that it’s a little late, Rob and I are busy in London working on various projects. I can’t wait for it to be the 1st of July when we’ll be moving into our new home in Sweden, it will be lovely to settle down and focus in on some ideas that have been brewing for a long time.
May was another whirlwind of a month though mainly spent in Copenhagen cycling around and exploring. It is a wonderful city and we’re looking forward to visiting again soon, luckily our new place will only be 1,5 hour away. I’ll be sharing a post all about the places we loved during our visit with a bunch of photos on the weekend of next week so stay tuned for that.
The past month brought both rain and shine, fun and work and new encounters and for that I’m grateful. It also brought some lovely spring recipes here on the blog like my Smokey Butter Bean Houmous + The Best Picnic Sandwich with caramelised onions, Blueberry Tahini Muffins and the Garlicky Asparagus and Tomato Summer Spaghetti that got lots of great feedback from you guys, thank you for that. I also put together this video with four ideas for vegan breakfast with corresponding recipes here on the blog. I really hope you guys saw it and the recipes, and I’d love to know if you enjoyed this type of video/post? Was it at all helpful? I’d love to know!
But enough talking now! Here’s the love that the title of this post promised, all the inspirational links I’ve gathered this month compiled for your enjoyment.
These Crispy Yam Tacos with Chipotle Dip by the lovely Sophie of @wholeheartedeats just need a little vegan mayo love and then I’m all set for a delicious taco Tuesday.
Agnes of @cashewkitchen started a series on living the freelance life and the Chia Trifle accompanying her text and plan for the coming week looks amazing – the photos are top notch as always.
Mynewroots’ Sarah brought us this Sanity-Saving One Pot Pasta and the styling and dish breathes an air of an effortlessly bright summer ahead.
I’ve spent countless hours studying @stevemccurry’s stunning portraits on Instagram this month.
Virpi Mikkonen of @vanelja and Tuulia Talvio released their vegan ice cream book N’ice Cream and I can’t wait to get my hands n a copy.
Until I have my hands on that copy I’ll be drooling over Sophie of @thegreenlife’s Pistachio Ice Cream + Chocolate Cake Crumble creation from the book.
I downloaded this app by Dr Michael Greger who wrote the book How Not to Die where he presented the idea of the ‘daily dozen’; twelve things to include in your daily routine including foods, exercise and water. The app allows you to tick boxes and keep track of whether you include the items suggested on a daily basis, or not. For me this is a bit of fun but if you’re just starting out on a vegan diet this could be a great way of making sure that you’re getting a good amount of nutrients from whole food sources.
That’s it for my links this month, a little shorter than usual but since this is all still new to me I reserve the right to experiment. Let me know which format you’ve enjoy the most in the comments, I’d love to hear your thoughts.
I will leave you with my monthly favourites video posted to my youtube channel which I hope you’ve all checked out and maybe even subscribed to now. In this month’s video I’m talking about a few of my favourite convenience foods including my new favourite ice cream, an ethical clothing brand I developed a crush on, new vegan magazines and a rediscovered tv-series.
Enjoy and swim easy! x
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GARLICKY ASPARAGUS + TOMATO SUMMER SPAGHETTI
Happy Saturday Everyone,
It’s the weekend and it’s wonderful. The sun has been out and I hope it still is wherever you are i the world reading this because today I’d like to share with you one of my favourite dishes I conjured up last summer during a stay in my sister’s village. A week or so ago I found myself with my sister in the same kitchen and thought that would be the best of times to film and photograph the dish for you guys and here it is: my garlicky asparagus and tomato spaghetti!
It is easy and breezy like all good summer dishes should be as you’d rather spend time in the garden or by the lake than inside cooking. Unless it’s raining that is… I promise I will share some recipes for those days as well! This one means lunch or dinner on the table in roughly twenty minutes though and that’s my jam at the moment. It contains few ingredients but they all marries well to create a satisfying spaghetti bowl.
You could add some smoked tofu if you feel you’re lacking something with this pasta, it always does the trick for me with most dishes and reminds me of sausage pieces in my spaghetti. You could of course add some vegan smoked sausage pices for that matter or Rob’s favourite at the moment has been Astrid och Aporna’s Hot Chorizo vegan sausage which would go down a treat in there (can be found in Sweden and Denmark, to my knowledge). Just a few tips for those of you who like to add protein dense foods to each meal.
Now excuse me but I’m off to enjoy the streets of London. We ended up back here for work and I’m soaking it all up before we settle in the countryside in the beginning of July. More to come about that on a later date.
Enjoy! x
ps. remember to tag your creations on instagram with #mygoodeatings
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GARLICKY ASPARAGUS AND TOMATO SPAGHETTI
SERVES: 3-4 / TIME: 20 min
400 g asparagus, cut into inch long pieces
250 g cherry tomatoes (I used a variety of sizes and colours), halved
4 garlic cloves, finely sliced
400 g spaghetti, I used gluten-free rice pasta
Extra virgin olive oil
1 tbsp persillade (a mixture of sea salt, dried parsley and garlic granules)
Sea salt and black pepper to taste
Boil a big pot of water with a pinch of sea salt. Ones boiling add your spaghetti and cook according to packaging.
Add a generous drizzling of olive oil to a frying pan or skillet over medium heat. Add your garlic slivers and let infuse for roughly 3 minutes.
Add the tomato halves cut side down as well as your asparagus. Give it all a shake and let saute for roughly 7 minutes or until the vegetables are cooked to your liking. I consider my asparagus done when it’s a luminous green but still has some crunch.
Drain your spaghetti and add to your vegetable skillet, mix and serve with an extra sprinkle of cracked black pepper.
BLUEBERRY TAHINI MUFFINS
Hello,
I’ve finally gotten around to posting this recipe that’s been sitting in my note book for ages and. These photos were taken some time last year and I’m not sure why it’s taken me so long to share these utterly delicious blueberry tahini muffins with you.
Before I dive into what’s so fantastic about the muffins I thought I’d update you guys on where I am and where I’m going next. At the moment Rob and I are sitting at our AirBnb in Copenhagen both tapping away at our laptops. We’ve had a great time here in Denmark and the city has been much more vegan friendly than we thought. This offered me the chance prepare another city guide to share all my favourite Copenhagen spots as well as some tips and tricks so stay tuned for that.
We’ve experienced all weathers since we got here in April including hail, sleet and gorgeously warm sunshine. Spring is finally here and we were preparing ourselves to spend the summer in Berlin until we had some issues with our flat and the plan fell through. To make a long story short we panicked and weren’t sure quite what to do but decided in the end to try something we’ve been thinking about doing since last summer; moving to the Swedish countryside.
Ones we made the decision to look for a house to rent everything seemed to just fall into place and now, a couple of weeks after panic mode, we are with house in the Swedish south. I’m excited and nervous and all the other feelings that come with committing to something completely different from what you’re used to. We are going to be in one place for more or less a year, we’re going to have a fixed place to call home and it’s going to be in a field with none of the city life we’re used to (obviously).
I’m excited to take you along this new adventure with me and am also hoping that being in the same place for longer than a month at a time will allow me to really focus in on sharing more content with you; meaning more delicious recipes, thoughts and now some country living. Exciting times.
Now I’ll stop talking klonopin online about myself and get to what we’re all here for; the muffins! They are the perfect sweet picnic addition with beautiful lumps of blueberry and that creamy tahini flavour coming through slightly. I use banana to bind and sweeten the muffins which will also give them some flavour but everyone loves banana, right?! All in all they’re a no fuss sweet treat which will make all your friends and family happy whether it goes in a lunch box for work or school, in the pic nic basket or on the ‘fika’table. I really hope you give them ago and enjoy them when you do! x
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BLUEBERRY TAHINI MUFFINS
MAKES: 9 / TIME: 35 min
1 cup almond meal
1 cup brown rice flour
1 tsp baking powder
1 tsp baking soda
1/3 cup coconut sugar
2 tsp cinnamon
1/4 tsp fine sea salt
1 banana, mashed
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 cup almond milk, or preferred plant milk
2 tbsp tahini
3/4 cup fresh or frozen blueberries
Preheat oven to 175 degrees celsius and grease a muffin tin or place muffin molds onto a baking tray.
Combine water and ground flaxseed for the flax egg and set aside to gel.
In the meantime mash a banana in a mixing bowl and then mix in the remaining wet ingredients, except for the blueberries.
Mix all the dry ingredients well in a separate mixing bowl.
Whisk the wet ingredients into the dry and once that is combined add the flax egg and make sure it is evenly mixed in.
Add half a cup of blueberries and fold into the batter before distributing into the muffin tray or molds.
Place the remaining blueberries on top of the muffins and lightly press them in.
Bake for 20-25 minutes or until a knife comes out dry after sticking it into the middle of a muffin.
Let cool for a bit and enjoy warm!
Smokey Butter Bean Dip and the Best Picnic Sandwich
Hello there,
It has been a gorgeous week in Copenhagen with blue skies and light breezes, the perfect spring picnic weather, so I thought this was a great opportunity to share a picnic friendly recipe and here it is! It also happens to be Bristish Sandwich week I read somewhere so here I am making the occasion a little more vegan with my caramelised onion and smokey humous sandwich.
I’ve been making lots of my own versions of houmous since we got to Copenhagen as it’s not really available in stores and I came up with my new favourite combination; a butter bean paste with added flavour from sundried tomatoes and smoked paprika. I guess I’m taking some liberties in what I’m calling houmous here but it has a delicious texture exactly like houmous making it the perfect spread for a delicious houmous sandwich.
I’ve been reintroducing some gluten into my diet slowly and am enjoying eating things that I have not been able to for the past couple of years without pain. It seems my body is stronger now which allows me to have one of my favourite things in the world from time to time; bread. I am a sucker for good sourdough and that’s what I’m using for my sandwich in this post, a 50/50 wheat and rye. You could of course use any gluten free bread you like though or any bread at all really – it’s just a sandwich after all.
To spice things up and really make this sandwich the best picnic sandwich (as I call it in the title) I go through the slight effort of caramelising onions which brings a deliciously sweet addition to the smooth and smokey houmous. Of course the usual suspects also find their way in there like crunchy lettuce and juicy tomatoes.
Finally don’t fret about the long cooking time of the onions. I know it takes time, but actually it could take much longer if you wanted. You could call my version the lazy person’s version. At the end of the day it really is a minimal effort job which gives maximal flavour (and pleasure). It will be worth it and your picnic crew will thank you. Now get out there and enjoy the sun – sandwich in hand!
If you do make this recipe and capture it on instagram please use the tag #mygoodeatings so that I can see, it’s always a pleasure to see what you get u to in the kitchen! x
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Smokey Butter Bean Dip and the Best Picnic Sandwich
PORTIONS: 1 1/2 cup houmous + 2 sandwiches / TIME: 10 min + 50 min
Butter bean dip:
1 can butter beans (240 g drained), drained and rinsed
1/2 large or 1 small lemon, juice + 1 tsp zest
1/4 cup chopped sundried tomatoes
2 tbsp tahini
1 1/2 tsp smoked paprika powder
1/2 tsp cumin powder
1 tsp nutritional yeast
Salt and pepper
Extra virgin olive oil for drizzling, optional
Picnic sandwich:
3 medium brown onions, sliced into half moons
2 tbsp olive oil
1-2 tbsp balsamic vinegar
1 tbsp coconut sugar
4 slices sourdough bread (or some gluten-free bread)
1/2 cup smokey butter bean houmous
1 gem lettuce head (or butter lettuce), bottom cut off
1 tomato, sliced
Prepare the dip simply by adding all the ingredients to a food processor and blending until smooth. Add a little splash of water if the consistency is too thick.
To prepare the sandwich start by quick-caramelising your onion slices in a skillet or frying pan over low heat in a little olive oil, salt and pepper. Leave to slowly cook for roughly 35 minutes, flipping as you see fit. Now they should be slightly golden.
Add the coconut sugar and balsamic vinegar and cook on a slightly higher heat for another 10 minutes or until you’ve reached a deeper golden colour and intense sweet onion flavour.
Whilst your onions are cooking toast your bread and slather with your butter bean dip. Place some lettuce on the one side. When the onions are ready transfer a few spoonfuls of them onto the lettuce and continue your stack by adding some tomato slices on top of the onions before closing the sandwich.
Voila – now you’re ready for a day in the park!
FOUR SWEET BREAKFAST IDEAS: TURMERIC OATMEAL
Hello and Happy Sunday,
I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I’m posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I’ve also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I’ve tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you’d use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.
I’m hoping to make another video similar to this one but with savoury recipes, is that something ou guys are interested in? Would love to hear your thoughts and requests.
About the recipe:
This oatmeal, or porridge, is tainted yellow by the almighty turmeric. I like to spice up my oatmeal as it’s something I make most days of the week and this is my new favourite way to do so. The recipe is very basic and sweetened naturally by raisins that I cook into the oats making them really gooey and sweet. The turmeric brings that golden milk flavour to the oats, especially since I cook them with half milk and half water to create that creamy texture that I know we all love. Turmeric is also meant to be a powerhouse of a spice with properties beneficial for our health and I love the fact that it works as an anti-inflammatory. To top it all off I like to sprinkle this oatmeal with hemp seeds, which is a good source of plant protein, as well as some fresh or frozen berries, which makes a nice colour clash with the yellow oats, before pouring over some more (plant) milk.
Enjoy! x
ps. remember to tag your creations on instagram with #mygoodeatings
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TURMERIC OATMEAL W. RAISINS
SINGLE SERVING / TIME: 10 min
1/2 cup porridge oats
1/2 cup plant milk
1/2 cup water
1/4 tsp turmeric
Small handful of raisins
Topping suggestions: hemp seeds, fresh/frozen mixed berries and plant milk
Simply place all the oatmeal ingredients in a small pot over medium-high heat.
Ones the oatmeal comes to a boil you might want to turn the heat down and/or stir often.
Serve with your favourite toppings. I used hemp seeds, thawed frozen berries and creamy soya milk.
You can of course double, triple, quadruple… the recipe as you wish to feed your friends and family.
FOUR SWEET BREAKFAST IDEAS: HIDDEN GREENS SMOOTHIE BOWL
Hello and Happy Sunday,
I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I’m posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I’ve also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I’ve tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you’d use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.
I’m hoping to make another video similar to this one but with savoury recipes, is that something ou guys are interested in? Would love to hear your thoughts and requests.
About the recipe:
Smoothie bowls seem to have been the craze on social media since it’s inception and whilst it’s not actually my personal favourite for breakfast I think it’s a great way for making your breakfast smoothie more filling as you add various toppings to complete the bowl. For the smoothie base I make a simple berry and banana smoothie spiked with some greens from spinach and frozen courgette which acts as a great, and more nutritious, stand in for ice. I also add some peanut butter, or other nut butter for that matter, which gives it a creamier finish and I also find it contributes to me staying fuller for longer. I top my bowl off with the muesli I made for another recipe in this series, which you can find right here, as well as some chia seeds, fresh and frozen fruit. As always you can go wild here and come up with your own inventive creations using the seasonal produce in your part of the world.
Enjoy! x
ps. remember to tag your creations on instagram with #mygoodeatings
Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.
HIDDEN GREENS BERRY SMOOTHIE BOWL
SINGLE SERVING / TIME: 10 min
1 banana
Heaped 1/2 cup frozen mixed berries
1/2 cup frozen courgette cubes
Large handful spinach
1 tbsp peanut butter
1/2 cup liquid (I used 1/4 cup lant milk + 1/4 cup water)
1/2 tsp cinnamon, optional
Topping suggestions: muesli, chia seeds, kiwi, berries and mint
Place all ingredients in a high speed blender and simply blend until smooth.
Pour the smoothie into a bowl and top off with your favourites, I like to top mine off with this muesli, chia seeds, fresh mint and fruit I have on hand.
You can of course double, triple, quadruple… the layering process as you wish to feed your friends and family.
