Today I posted this video compiling three recipes for Swedish Christmas classics made vegan and here you’ll find the recipe for the salted chocolate truffles. I just couldn’t make a Christmas related cooking video without including some chocolate. The abundance of Christmas pralines and truffles that fills our home has always been one of my favourite aspects of the holidays. Maybe a little shallow but I just can’t help the attraction I have to anything chocolate.

These truffles I am sharing in the video are super simple to may if yet a little messy. They’re made from only five ingredients; dark chocolate, cocoa powder, coconut oil and Aito oat for whipping and are flavoured with a good pinch of sea salt. Salt is my personal favourite combination with chocolate. However they would work well with lots of other flavourings as well. Simply make your pinch of salt smaller and add any other seasoning you prefer. I have made three versions in a previous video post if you need inspiration and ideas. I’d love to hear what flavour combinations you come up with though, let me know in the comments!

Malin x


Post in collaboration with Aito.


Makes roughly 10-12 truffles.


100 grams 70% dark chocolate

4 tbsp oat for whipping (alternative to cream)

1 tbsp coconut oil

A pinch of salt

Unsweetened cocoa powder, for rolling the truffles into


Today I posted this video compiling three recipes for Swedish Christmas classics made vegan and here you’ll find the recipe for the Janssons Frestelse. Janssons frestelse means Jansson’s temptation and is a deliciously decadent potato gratin. Usually this dish is made with dairy cream and anchovies but mine is made with Aito oat cuisine and capers as well as spices to replace the flavour of the spiced anchovies.

For me it has been really important to find vegan ways of making the dishes that I once enjoyed from our Swedish traditions and celebrations. Janssons Frestelse is actually my mother’s favourite though, which basically anything containing potatoes is, and she has really enjoyed this version. We made it together last year and it was so special to me to be able to make something which we have done traditionally but in a way that sits right in my heart. Making the classics from my childhood cruelty free and more sustainable through using plant based ingredients.

Have you guys been changing any of your favourite traditional dishes to suit the way you approach life now? I’d love to hear all about the way you substitute certain ingredients and get creative in the kitchen!

Malin x


Post in collaboration with Aito.


Serves 4-6 people.


3-4 tbsp vegan butter or margarine

1,2 kg potatoes, peeled

1 brown onion, sliced into half moons

2 cups oat cuisine (alternative to cooking cream)

0,25 cup corn starch

1 tbsp apple cider vinegar

1 tsp cane sugar

0,5 tsp garlic powder

0,5 tsp ground white pepper

A generous pinch each of cloves, cardamom, nutmeg and cinnamon

Sea salt, to taste

3 tbsp capers

0,3 cup bread crumbs, I used gluten free panko style crumbs


It always takes me a minute to catch on to trends but I am very glad I decided to make this whole roasted cauliflower. After seeing so many images of versions of this dish I finally made one of my own and it turned out absolutely delicious (if I may say so myself). It is also very easy to make and requires very little active cooking time yet gives you a very luxurious and centrepiece worthy result. I will definitely serve this to my friends and family during the burgeoning festive season.

In the recipe you will also find a turmeric yogurt sauce with tahini. It’s cool, a little sweet and beautifully turmeric-yellow which marries so well with the hot and savoury cauliflower.

I would serve this as part of a spread with other smaller dishes such as olives, bread, some version of hummus and maybe a rice salad or some roasted potatoes. This is my favourite way of eating actually and lends itself very well to having an interactive meal shared with friends and family.

Malin x


Serves 2-4 people.


Whole roasted cauliflower:

1 medium sized head of cauliflower

3 tbsp olive oil

3 tbsp vegetable bouillon paste, stock concentrate or as we call it in Sweden “fond”

1 tbsp lemon juice

Turmeric sauce:

2 tbsp yoghurt

2 tbsp light tahini

2 tbsp lemon juice

2 tbsp water

1 tsp maple syrup

0,5 – 0,75 tsp ground turmeric

Salt and black pepper, to taste

Top with:

2-3 tbsp chopped fresh parsley

2-3 tbsp pomegranate jewels

2-3 tbsp chopped toasted almonds


A while back I started a new series on youtube for vegan meals that will impress and satisfy your non-vegan friends and family. You can see the first video and recipe for vegan cevapi right here.


Today I am sharing the next recipe in this series and hoping that your family and friends will enjoy this vegan minestrone soup as much as mine do. It's easy to make and very satisfying in the colder autumn weather we are now experiencing in the Northern hemisphere.


We have been known to eat this in the summer months too, being a family that enjoy soup in all weathers. I truly hope you enjoy this recipe and I'm so glad to be sharing new videos and delicious vegan food with you guys again. Please let me know if you have anything specific on your wish list for videos or content. Wishing you all a lovely day!


Malin x


Yields 4-6 servings.


1 brown onion, sliced into half moon wedges

2 garlic cloves, roughly chopped

1 large carrot, chopped into cm wide cubes

2 celery ribs, sliced into similar size as carrots

0,5 courgette/zucchini, chopped into cm wide cubes

3-4 curly kale leaves, stems removed and torn into bite size pieces

0,5 cup frozen peas

0,5 cup frozen corn

1 cup macaroni or other pasta, use gluten-free if needed

1 tsp each of dried oregano, thyme and parsley

1 vegetable stock cube or 1 tbsp vegetable stock powder

3 tbsp tomato puré

1 can chopped tomatoes

1 can of cannelini/white beans or equivalent cooked from dry

1,5 liters of water

Sea salt and black pepper, to taste


Place a large pot over medium high heat and add a little oil or water. Once the pan is heated up add your onions and sauté for 2-3 minutes.

Then add your chopped carrot and celery and cover with a lid. Allow to sweat for 3-4 minutes to soften the vegetables and allow for them to release some juices.

Remove the lid and add in your chopped courgette-zucchini as well as your garlic and sauté for another couple of minutes, until fragrant.

Add in your herbs and stir through the vegetables before adding in the tomato puré and stirring that through as well.

Pour in your chopped tomatoes and water as well as add your stock cube or powder. Give it all a mix to combine it all and dissolve the stock cube.

Bring the soup to a boil and once boiling add your pasta. Boil until pasta is almost to your liking, for my brand of pasta this takes roughly 10 minutes, and then add in your kale and cannelini/white beans.

Mix the kale and beans through and let cook for another couple of minutes,until the kale is vibrant and the beans are heated through. Season to taste and take off the heat.

Serve in generous bowls and if you wish you could sprinkle some nutritional yeast over the top for something extra.


With summer being in full swing I thought it's time for me to share my favourite vegan smoothies with you all in honour of staying cool. So here are my three go to smoothies in all their Read more