This is my first ever vegan three course menu I think and I am posting it in time for Valentine’s day in case you need some inspiration for your dinner menu. But really any other day your feeling a little fancy this menu will work a treat as well! Do you guys celebrate Valentine’s day? Do you enjoy it? What are your thoughts?

Personally I’ve never been very into celebrating the day in a big way but I’m also not against the day as such. I just think every day is a good day to celebrate love and every opportunity to show the people you care about that you do just that is worth taking advantage of. It’s so easy to get carried away with every day chores and schedules that it’s good to be reminded to stop and smell the roses. Literally for some of us on this day of the red rose. Personally I am not expecting any roses but I do look forward to some good food, as always!

This three course menu is basically an homage to mushrooms. So, I hope you like mushrooms! In the starter I sauté king oyster mushrooms to resemble scallops and I honestly think they look so beautiful this way. The “scallops” lay on top of a very green pea pure which is such a refreshing pop of colour in the winter grey we are living in here in Sweden. A handful of rocket for some added freshness and some toasted nuts for crunch and that makes a first course in my book.

The main is a true favourite for most of us; spaghetti. I really do think the road to many hearts, including my own, is found with spaghetti in one hand a good sauce in the other. I have chosen to make a creamy mushroom sauce for mine with a homemade cashew cream. You could of course use a store bought vegan cream alternative if you want though to keep it a little less labour intensive. Not that it takes too long to blitz up the cashew cream. If you use oat cream I like to add a pinch of corn starch or arrow root powder to it as this helps it thicken a little when cooking which otherwise it usually doesn’t. I top the whole shebang with some toasted pine nuts and some fried sage leaves because a three course menu deserves some extra pizzazz, don’t you agree?

To finish the meal there’s chocolate. Of course. For the occasion I made a rich brownie cake that I top with warm mixed berries for some zing and whipped soy cream to lighten the mood. The cake is all vegan as well as gluten free. I use three different flours in it, sorry, but this is the best way to succeed in gluten free baking. Each flour does its own little thing and together they make the magic that is this brownie cake. I love it and I hope you will too!

Now to something a little more serious regarding this day of love. One thing that does concern me with the day is that it makes so many feel lonely and if you are one of those people I want you to know that I’ll be thinking of you. And please know that it’s totally cool to also celebrate or facilitate or work on the love you have for yourself on this day or to not acknowledge the day at all if you prefer. To be honest I spent most of the Valentine’s days in my life at home with a good tv-progrm and some even better snacks not really thinking about it being any kind of day at all.

One thing I do think is cool though is how cooking a nourishing meal for yourself can be such a beautiful gift from you to you! I know not all enjoy cooking for themselves but maybe Valentine’s day can be a chance to practice doing this. Put on your favourite tunes, light some candles (at least if you’re in winter like me) and place all your lovely ingredients out on the counter. Spend some time with your food and be creative. Dish it up with some flare, make it look good to you and enjoy the work and love you’ve put into the food in front of you. Just a thought and a gentle reminder, no push our pressure. You do you – today, tomorrow, on Valentine’s day and every day. Show the people you love that you love them as often as you can and enjoy the food you cook! Love is always the answer.

Malin x


Serves 2.


For the pea puree:

0,75 cup green peas, thawed if frozen

1 shallot, chopped

1-2 garlic cloves, sliced

Zest and juice from a quarter of a medium sized lemon

2 tbsp good quality olive oil

1,5 tsp light miso paste or 1 tsp dark

0.33 cup water

Salt and black pepper, to taste

For the “scallops”:

2-3 king oyster mushrooms with a wide stem

3 tbsp vegan butter or margarine

Salt and black pepper, to taste

To serve:

2 handfuls of rocket/arugula

A handful of hazelnuts

1 tbsp lemon juice


Serves 2.


1 large onion, finely chopped

4 garlic cloves, sliced into slithers

2-3 portobello mushrooms, depending on the size

The heads and ends of 2-3 king oyster mushrooms

A handful of dried porcini mushroom

2 tsp dried sage

3 tbsp nutritional yeast

2 tbsp soy sauce or tamari

Salt and black pepper, to taste

For the cream:

0,5 cup cashews, soaked over night

0,5 cup water

0,5 cup mushroom soaking water

0,25 tsp corn starch

To serve:

2 servings of spaghetti

10 fresh sage leaves

Olive oil

2-3 tbsp pine nuts



Makes 1 single layer cake, serves roughly 8.


2 tbsp milled flaxseed + 4 tbsp water (2 flax eggs)

100 g good quality dark chocolate (at least 70%)

0,5 cup melted coconut oil + more for greasing the pan

0,33 cup unsweetened soy milk or other plant milk

1 cup light demerara sugar

0,5 cup almond meal

0,5 cup buckwheat flour

0,25 cup white rice flour

0,5 cup cocoa or cacao powder (unsweetened)

0,25 tsp vanilla powder, or 0,5 tsp vanilla extract

A pinch of salt

1-2 tbsp fine bread crumbs, use gluten free if needed

To serve:

125 g frozen mixed berries

0,5 cup soy cream, whipped

A few squares of chocolate, grated


In the spirit of sharing lots of winter wamers before we head into a new season I decided to make all my main meals in a day from Karoline Jönsson’s book Värmande Vego which means “warming veggie”. It’s a book filled with easy to cook everyday meals that are perfect for the colder seasons. Those seasons when you want some extra grounding and to be warmed up from the inside out. It’s full of hearty vegetables and roots made into soups, stews and other delicious dishes like the tortilla de patata and fried edamame sandwich I’m sharing in this post. And! They’re all vegan. Yay!

For this day of eating I chose three dishes that looked delicious in the book which enticed me to try them. They are all savoury but with different flavours and textures. I like how they contain relatively easy to find ingredients and are rather fuss-free and straight forward to make. Having now tried all of them I did really enjoy my day of eating from the book.  My favourite being the roasted corn soup, but this might be because sweetcorn is one of my all time favourite foods. It was closely followed by the fried edamame sandwich and third came the tortilla de patata. While they were all yummy I would have liked some sort of sauce to go with the tortilla de patata to brighten the dish up. A simple lemon tahini sauce I think would taste great with it or a tomato sauce similar to the one you make for patatas bravas. Just a little thought that you might like to incorporate if you decide to try the recipe for yourself!

I really hope you enjoy these recipes and like the video as well. It was a joy to make and fun to cook up someone else’s recipes for a change. Let me know if you try any of the dishes, I’d love to hear what you think of them!

Malin x


Makes 4 sandwiches.


2 shallots

2 garlic cloves

4 dl shelled edamame beans or broad beans

A pinch of chili flakes

Oil for frying

Salt and black pepper

2 handfuls of rocket/arugula

4 slices of your favourite bread

Lemon zest, optional

For the lemon mayonnaise:

0,5 dl unsweetened non-fortified soy milk

1 dl rapeseed/canola oil, not cold-pressed

1 tsp dijon mustard

2 tsp lemon juice

Zest from half a lemon

Salt and black pepper, to taste


Makes 2 servings.


2,5 dl chickpea flour

2,5 dl water

1 tsp baking powder

1 tsp apple cider vinegar

1 tsp salt

3 small brown onions

3 large garlic cloves

1 red chili

1 tsp dried rosemary

Oil for frying

4 potatoes


Serve with:

Lemon juice


Sambal oelek


Makes 4 servings.


600 g (500 g deseeded) pumkin such as hokkaido or butternut squash

2 brown onions (Roughly 200 g)

1 l frozen sweetcorn

1 small garlic bulb

2 tbsp oil such as rapeseed or olive

1 bunch of fresh coriander

0,5 tsp ground coriander seed

2 mild chilis or 1 spicy, or to your taste

1 liter water

Salt and black pepper

A handful toasted sunflower and sesame seeds, optional.


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