Lovely people around the world! I hope you are well and coping during these trying times. It’s such a strange time at the moment and I try to wrap my head around all the news and developments flying around each day. I’m sure you are trying to make sense of it all as well. At the same time I find it hard to speak about in a way that is respectful to all. There are so many issues and tragedies going on i the world on a daily basis that we don’t acknowledge and I am reminded of them as I navigate what is happening with the spread of covid-19. It is difficult to acknowledge one type of suffering without feeling like you’ve simply ignored many others in the past. As this has hit closer to home than ever before and completely taken over the media and many lives around the world it simply is not something we can ignore talking about also in this space.

I hope you are all staying well and distancing yourself from others physically as much as possible. It seems this is the best way to break the chain of spreading this virus further and is what Rob and I have been doing for about a week now. We have been to the store once and taken walks in the park but other than that not interacted physically with others and made sure we keep a safe distance when out in the park. Here in Sweden precautions are slow to come into action and many are still moving around as previously while I know in many other countries around the world many are now asked to stay inside their homes as much as possible.

This is why I thought I’d make this video focusing on cooking from my pantry and freezer. My thinking is that it would be a way to spark some creativity in your kitchen as well and I hope you feel that it does. Cooking can be such a grounding and joyful experience which I think we need more of at the moment. Below you’ll find recipes for the breakfast and lunch dishes I made in the video if you’d like to try them at home and here you can find the recipe for the lentil bolognese.

Like I said in the video though this is the time to be creative and try new things while using the things you have at home. We are trying to go to the store as little as possible now which I am sure many around the world are choosing or made to do as well. So don’t be afraid of experimenting and swapping ingredients for what you have on hand. The kitchen is for playing and comfort as well as for nourishing yourself.

I really hope you are all well and feel supported by your communities and governments in these unusual times. Wishing you all good health, calm and love!

Malin x


Makes 8 fritter pancakes, serves 2-3 persons.


1 cup chickpea flour
0,75 cup water
2 tbsp nutritional yeast
1 tsp baking soda
0,5 tsp smoked paprika
1,5 cup thawed frozen sweetcorn
1 small red onion, sliced into half-moons

Top with:

Chutney or hot sauce or lemon tahini sauce, I used tomato and chilli chutney

Thawed frozen green beans tossed with lemon pepper seasoning


Makes 4 servings.


Rice and beans:
0,5 brown onion, chopped
2 garlic cloves, finely chopped or minced
1-2 tsp grated ginger (or substitute with ginger powder)
1 cup white basmati rice
1 carton kidney beans, rinsed and drained
0,5 cup coconut milk
1,5 cup water
1 tbsp vegetable stock powder or 1 stock cube
1 tsp dried thyme
0,25 tsp all spice
3 bay leaves
Black pepper, to taste

Jerk-ish chickpeas:
1,5 brown onion, chopped
4 garlic cloves, finely chopped
An inch long piece of ginger, grated (or substitute with ginger powder)
1,5 tbsp jerk seasoning
1 tsp dried thyme
Chili flakes or finely chopped fresh chili, to taste
2 chickpea cartons or cans, drained and rinsed
1 carton or can chopped tomatoes
1 cup water
1 tbsp vegetable stock powder or 1 stock cube
Salt and black pepper to taste

Sauteed greens:

3 garlic cloves, minced

4 handfuls frozen green beans

1,5 cup frozen spinach