Recipe Index Show all Salads Snacks Mains Desserts Dips/Sauces Juices/Smoothies Videos Tried and Tested Recipes Sides Breakfast Hot Drinks Drinks Basics Video: Three Delicious 20 Minute Summer Meals Chana Chaat | South Asian Street Food Chickpea Salad Vegan Courgette and Corn Fritters with Tangy Herb Dipping Sauce Couscous with Garlic Sautéed Summer Vegetables Video: Vegan Summer Brunch Ideas Chocolate Granola with Crunchy Nuts and Seeds Summer Red Fruit Salad The Best Tofu Scramble with Roasted Tomatoes Vegan Summer Party Food Ideas Swedish Skagen Potato Nachos Antipasti Skewers Kombucha Pimms Cup Mocktail Kimchi Lettuce Cups with Avocado Smash and Tofu Vegan Black Bean and Mushroom Burgers | Dressed Three Ways Vegan Blueberry Cheesecake Parfait Zingy Braised Whole Cauliflower, Hummus and Pistachio Dukkah Shaved Asparagus Salad with Gem Lettuce and Green Peas Elderflower and Lime Spring Mocktail Muhammara | Levantine Bell Pepper Dip 15 Minute Vegan Lunch Ideas Vegan Vietnamese Bún Chay | Noodle Salad with Tofu and Herbs Fresh Pita Pockets with Spicy Chickpeas Red Pesto Pasta Salad with Rocket and Cherry Tomatoes Blueberry and Peanut Butter Smoothie Dal Palak | Indian Lentil and Spinach Stew Creamy Vegan Chocolate Shake Classic Hummus The Ultimate Chocolate Bliss Balls Vegan Swedish Meatballs with Classic Sides 20 Minute Meals: Chickpea Curry, Tempeh Tacos and Savoury Polenta Speedy Chickpea and Spinach Curry Quick Polenta with Garlic Sautéed Mushrooms, Kale and Tofu Tempeh Tacos with Crunchy Slaw and Avocado Crema Spicy Coconut Noodle Soup with Mushrooms, Broccoli and Crispy Tofu Warming Hot Drinks for Cold Days Mulled Apple Juice Tahini and Date Hot Chocolate Masala Chai: South Asian Spiced Milky Tea Decadent Vegan Three Course Valentine’s Menu Bruschetta with Green Olive Tapenade Portobello Mushroom Steaks w/ Parsnip and White Bean Purée and Dukkah Vegan Orange Chocolate Pots Fennel and Fresh Herb Salad Winter Meal Prep: Vegan and Delicious Easy Vegan Lentil Chili w/ Butternut Squash Creamy Pasta w/ Mushroom, Spinach and Tofu Cider Poached Pears with Ginger Sauce and Caramelised Nuts Cauliflower Steak with Pesto Lentils, Lemon and Garlic Sauce and Greens Tangy Rocket and Persimmon Salad Lentil and Nut Roast (Vegan and Gluten Free) Perfectly Crispy Roast Potatoes Shaved Brussel Sprouts Salad with Zesty Orange Dressing Flavour Packed Vegan Gravy Maple Roasted Carrots with Gremolata Baked Apples with Date Caramel (Vegan and Gluten Free) Roasted Parsnip, Butter Bean and Apple Soup Apple Compote: Quick and Easy Gluten-Free Vegan Oatmeal Cookies Easy Vegan Tomato Soup Spicy Pulled Jackfruit Vegan Tacos with Refried Black Beans Vegan Meal Prep on a Budget Chana Masala: South Asian Chickpea Stew Simple Bircher Muesli (Vegan) Mamma’s Cabbage Salad Smokey Pumpkin Soup with Red Lentils Vegan Eton Mess Mini Pavlovas Creamy and Fresh Lemon Risotto Marinated Beetroot with Cheesy Cashew Cream Garlic Dressed Celery and Olive Salad Juicy Tomato and Onion Salad Summer Salad with Fennel and Cucumber Ceviche Inspired Salad with Courgette and Peach Vegan Swedish Sandwich Cake | Vegansk Smörgåstårta Vegan Kimchi Fried Rice Roasted Garlic and Tomato Spaghetti Vegan Caesar Salad with Baked Tofu Cauliflower and Chickpea Coconut Curry Zingy and Brothy Rice Bowl w. Green Stir Fry A Week of Vegan Dinners 2.0 Lemon and Herb Chickpeas: From Dry to Delicious Aquafaba Mayonnaise: Easy and Vegan Black Bean Chocolate Cake (Gluten Free & Vegan) Vegan Potato Pancake | Vegansk Raggmunk Vegan Open Faced Sandwiches: My Three Favourite Combos Beluga Lentil Salad with Magic Grainy Mustard Dressing Herbed Lentil Patties in Lettuce Boats with Crunchy Slaw Vegan Middle Eastern Lentil Soup | Shorba Baked Mac and Cheese: Vegan and Creamy Vegan Goulash Stew CHICKPEA AND SWEETCORN FRITTER PANCAKES + CARIBBEAN FEAST: WHAT I ATE IN A DAY VEGAN PACKED LUNCH IDEAS: 5 SPRING INSPIRED RECIPES VEGAN AND GLUTEN FREE CARROT CAKE SQUARES WITH CASHEW FROSTING + Q&A Vegan Valentine’s Day Dinner Menu: Three Courses at Home THE GOLDEN STEW: WINTER WARMER THREE WINTER WARMING VEGAN RECIPES BY KAROLINE JÖNSSON BEETROOT BOURGUIGNON: WINTER WARMING STEW SWEDISH MEATBALL SANDWICH MADE VEGAN | VEGANSK KÖTTBULLEMACKA LUSSEKATTER: VEGAN SAFFRON BUNS VEGAN CHOCOLATE TRUFFLES W. SEA SALT VEGAN JANSSONS FRESTELSE: SWEDISH CHRISTMAS POTATO GRATIN CREAMY CAULIFLOWER SOUP CAULIFLOWER STEAKS WITH CHIMICHURRI SAUCE WHOLE ROASTED CAULIFLOWER W. TURMERIC YOGURT SAUCE 5 VEGAN PACKED LUNCHES FOR AUTUMN VEGAN MINESTRONE SOUP: FEEDING FRIENDS AND FAMILY VEGAN SMOOTHIES: MY GO-TOS VEGAN SUMMER SALADS 5 EASY VEGAN PACKED LUNCHES VEGAN CEVAPI, TZATZIKI AND SUMMMER SALAD VEGAN SWEDISH SKAGENRÖRA (“SEAFOOD” SALAD) VEGAN OKONOMIYAKI VEGETABLE PANCAKE W. PICKLED GINGER SALAD VEGAN RHUBARB RECIPES: CHUTNEY, MUFFINS AND GALETTE 3 VEGAN AND GLUTEN FREE BAKED TREATS: CHOC CHIP COOKIES, LEMON POPPY MUFFINS AND CRUMBLE BARS LACTO-FERMENTATION RECIPES: SAUERKRAUT, VEGETABLES IN BRINE & KIMCHI FERMENTATION INTRODUCTION AND Q&A PLANT BASED DESSERTS: COCONUT TAPIOCA, CHOCOLATE POTS + STEWED APPLE CRISP 5 VEGAN SNACKS: SAVOURY EDITION PLANT BASED BURGERS x 3 5 VEGAN SNACKS: SWEET EDITION KOMBUCHA BREWING TUTORIAL + HOW TO GROW YOUR OWN SCOBY 5 VEGAN DINNERS: OUR GO TO’S 5 VEGAN LUNCHES: OUR GO TO’S 5 VEGAN BREAKFASTS: OUR GO TO’S QUICK PICKLED RED ONION KAROLINE’S APPLE CAKE RADISH TOP SOUP AND ROASTED RADISH SALAD RAMSONS KIMCHI AND FORAGING: HOW TO CRISPY CINNAMON POTATO TACOS FROM ‘COOK SHARE EAT VEGAN’ BIRCHER MUESLI W/ A LOT OF SEEDS VEGAN SNACK PLATTER W/ BAKED ALMOND CHEESE AND GOLDEN PUMPKIN BEAN DIP FESTIVE MILLET SALAD IN ROASTED PUMPKIN BOATS ROASTED ORANGE CABBAGE W/ BAKED TOFU SLABS SNICKERS TRUFFLES (VEGAN AND GLUTEN FREE) MONDAY VLOG W/ ANIMA MUNDI HERBALS + GREEN SMOOTHIE, ADAPTOGENIC TAHINI CHAI TEA LATTE AND KOMBUCHA HAPPINESS DRINK PLUM AND ALMOND CAKE (GLUTEN-FREE) PEANUT BUTTER HOT POT W/ WINTER VEGETABLES + CHICKPEAS WALNUT DUKKAH ROASTED VEGETABLE TRAY W/ YOGURT TAHINI SAUCE PUMPKIN LATTE + PUMPKIN SPICE WHITE BEAN HOUMOUS W/ RAS EL HANOUT ROASTED CAULIFLOWER BAKED POLENTA W/ FRESH TOMATO SALSA + AVOCADO CARROT KIMCHI ROASTED SWEET CORN + QUINOA TACO SALAD RAW CARROT AND BEET SALAD W/ SESAME DRESSING + A SIMPLE NOODLE BOWL ROASTED APRICOT COMPOTE + YOGURT MUESLI PARFAIT CHANTERELLE SPAGHETTI W/ MISO + PARSLEY LATTE FUDGESICLES COURGETTE RIBBON SALAD W/ HERBS + NASTURTIUMS HIBISCUS CHIA FRESCA W/ APPLE + LIME JUICE VEGAN TORTILLA SOUP Tofu Bánh mì w/ sriracha cashew mayo + quick pickled radish and carrot ROASTED POTATO SALAD W/ LENTILS, ASPARAGUS + RADISH RHUBARB MUFFINS W/ COCONUT (GLUTEN-FREE) POLENTA PIZZA W/ TOFU ALMOND CHEESE AND GRILLED OYSTER MUSHROOM + COURGETTE Aquafaba Chocolate Mousse (3 Ingredients) SPICED LENTIL SOUP W/ COCONUT MILK AND TOMATO RAMPS AND NETTLE PESTO PASTA SALAD (OIL-FREE) BEETROOT BURGER W/ MILLET AND BLACK BEANS + HERBY SALAD + TAHINI DRESSING THE GOOD EATINGS BREAKFAST BOOK + SUBSCRIPTION LIST WHAT I ATE TODAY + AMY CHAPLIN’S PUY LENTIL SOUP + FAVOURITE COOKBOOKS GREEN SMOOTHIE SWEET W/ APPLE + KIWI BUTTERNUT SQUASH BROWN RICE-OTTO W/ MARINATED MUSHROOMS LEMON AND MATCHA BITES + WHAT I ATE TODAY FEBRUARY SEASONAL CHART + BOWL W/ CHEESY KALE SALAD AND CHICKPEA CROUTONS VEGAN SHEPHERD’S PIE IN A SKILLET VEGAN PANNA COTTA W/ TAHINI + CARDAMOM TAHINI HOT CHOCOLATE MAC N CHEESE W/ BUTTERNUT SQUASH + TOFU ‘BACON’ BITS JANUARY SEASONAL CHART AND BOWL W/ WINTER SLAW AND ROASTED JERUSALEM ARTICHOKE BRUSSELS SPROUT SALAD W/ KALE, POMEGRANATE + SMOKEY ALMONDS CHOCOLATE TRUFFLES x3 APPLE AND PEAR OAT CRUMBLE W/ ROSEMARY WINTER GOODNESS BOWL CREAMY MUSHROOM SOUP W/ BUTTER BEANS CURRY FRIED RICE APPLE CHUTNEY DELUXE CINNAMON APPLE MUFFINS W/ CASHEW FROSTING BEETS AND BEANS SPREAD SANDWICH PEAR AND CARAMEL TARTE | FROM JESSICAS PRESCOTT’S ‘VEGAN GOODNESS’ CAULIFLOWER ALFREDO W. PEAS AND MUSHROOMS SEA BUCKTHORN + GINGER BIRCHER MUESLI PARFAIT | WITH LOVE ARCTIC CLEAR KALE + CHICKPEA SOUP LATE SUMMER RAINBOW RICE PAPER ROLLS MISO + TAHINI DIPPING SAUCE 5 INGREDIENT RASPBERRY TOFU PUDDING ROASTED PEPPER + CANNELINI BEAN DIP FOUR WHOLE FOOD RECIPES FOR A LATE SUMMER VEGAN BARBECUE CREAMY CASHEW DRESSING w. OREGANO + THYME HERBED GARLIC BUTTER THE VEGAN WAY OIL-FREE GREEN PEA PESTO MUSHROOM, TOFU + SLAW LETTUCE WRAPS ROOIBOS ICED TEA W. CITRUS AND MINT CHOCOLATE COOKIE + BANANA ICE CREAM SANDWICHES LENTIL BOLOGNESE W. MUSHROOMS AND OLIVES THE SUPER NOODLE SALAD w. TAHINI DRESSING GARLICKY ASPARAGUS + TOMATO SUMMER SPAGHETTI BLUEBERRY TAHINI MUFFINS SMOKEY BUTTER BEAN HOUMOUS + THE BEST PICNIC SANDWICH FOUR SWEET BREAKFAST IDEAS: TURMERIC OATMEAL FOUR SWEET BREAKFAST IDEAS: HIDDEN GREENS SMOOTHIE BOWL FOUR SWEET BREAKFAST IDEAS: YOGHURT MUESLI PARFAIT + CHIA JAM FOUR SWEET BREAKFAST IDEAS: CHIA PUDDING + RHUBARB/GINGER COMPOTE STEWED APPLE CRISP POTS SPRING FLING RICE BOWL + SIMMERED TEMPEH GLUTEN-FREE GOLDEN CLUSTER GINGER GRANOLA GOLDEN CHAI LATTE APPLE LOAF CAKE + VANILLA TOFU CUSTARD (vegan + gluten free) BASICS: TOFU SCRAMBLE VEGAN AND GLUTEN FREE THIN PANCAKES W. CHOCOLATE SAUCE FUSS FREE PEANUT BUTTER OATMEAL COOKIES DECADENT TRIPLE NUT VEGAN CHOCOLATE BROWNIES TOMATO, ADUKI BEAN AND SUNFLOWER SEED SPREAD SUPER SEEDED CRACKER BREAD MASSAGED KALE SALAD W. SEEDS AND SUNDRIED TOMATO WINTER VEGETABLE, QUINOA AND ADUKI BEAN STEW VEGAN ‘TUNA’ MAYO + ROASTED SWEET POTATO BASICS: HOMEMADE VEGAN MAYONNAISE CASHEW CREAM OF CAULIFLOWER SOUP W. SUN DRIED TOMATO AND ROSEMARY CREAMY COCONUT MILK CHIA PUDDING W. BANANA + NEW YEAR INTENTION SWEDISH HASSELBACK’S POTATOES W. THYME AND ROASTED GARLIC 5 MINUTE SALTED PEANUT BUTTER AND TAHINI ICE CHOCOLATES BAKED CARDAMOM PEARS W. VANILLA CASHEW CREAM AND CINNAMON PECANS HOLIDAY NUT AND LENTIL ROAST W. SQUASH AND HERBS MAURITIAN BUTTER BEAN CURRY W. DHOLL PURI FLATBREAD HERBED POTATO SALAD W. CHICKPEAS AND SUNDRIED TOMATO COOKING W. ANITA GOA ON YOUTUBE: CASHEW AND BLACKBERRY DESSERT POT COOKING W. ANITA GOA ON YOUTUBE: MEXICAN INSPIRED BALANCE BOWL COOKING W. ANITA GOA ON YOUTUBE: SOAKED OATS AND SPICED PLUMS TENDER GREEN VEGETABLES AND RICE W. MISO GARLIC DRESSING SWEET DATE AND CREAMY TAHINI OATMEAL RAW SPIRULINA AND CACAO PROTEIN BALLS QUINOA TABBOULEH W. CRUNCHY CUMIN CHICKPEAS PURPLE KALE AND BERRY PROTEIN SMOOTHIE MOROCCAN INSPIRED CARROT AND LENTIL SOUP CANNELINI BEAN MUFFINS W. CINNAMON AND APPLE CREAMY AVOCADO, MINT AND LIME SMOOTHIE SQUASH SOUP W. ROASTED PEPPER AND TOMATO THAI INSPIRED GREEN PAPAYA AND GLASS NOODLE SALAD RASPBERRY AND LINGON BREAKFAST SMOOTHIE DATE, NUT AND SEA BUCKTHORN ENERGY BALLS THE QUICK, EASY AND YUMMY TOMATO SOUP SWEDISH MUSHROOM, QUINOA AND SPINACH BALLS MULLED BEETROOT AND ORANGE JUICE FESTIVE SAFFRON AND CHIA SEED PANCAKES FESTIVE PERSIMMON AND BLACKBERRY CHIA JAM CRISP SODA BREAD W. ROSEMARY MACADAMIA CHEESE THE ONE AND ONLY CHEESY CRISPY KALE CRUSHED, MUSHY AND CRISPY SWEET POTATO COCONUT MILK RICE PUDDING TWO WAYS LEMON AND GARLIC MARINATED GREEN BEANS LUXE CINNAMON GRANOLA ROASTED ROOT VEGETABLES RUSTIC POTATO AND LEEK SOUP ALMOND, PISTACHIO AND PEAR UPSIDE DOWN TORTE BITTER SWEET CHRISTMAS BRUSSEL SPROUT SALAD MUSHROOM ARANCINI STYLE BALLS UNTRADITIONAL MUSHROOM RISOTTO SPICED MAPLE PUMPKIN LOAF W. PECAN NUTS LAZY NOODLE BROTH W. SAVOY AND MUSHROOMS ROASTED AND CHILLI STUFFED GEM SQUASH CREAMY COCONUT PORRIDGE W. CINNAMON APPLE QUINOA MUFFINS TWO WAYS: BERRIES / SPINACH AND GREEN PEAS HEARTY GREEN BEAN AND LENTIL STEW SWEETCORN FRITTERS W. CORIANDER ALL IN SEED AND NUT GRANOLA TWO IN ONE TIMES TWO SEED CRACKERS TRIED AND TESTED: SUPERNATURE INFUSED OIL TANGY HOT COLESLAW W. CORIANDER RAW SPROUTING LASAGNE ROLLS GLUTEN FREE SPICED COURGETTE BREAD TURMERIC QUINOA SALAD W. SPROUTED PULSES AND FENNEL MAPLE ROASTED SWEET POTATO W. FIGS AND NUTS NUTTY SALTED CARAMEL PROTEIN BITES COURGETTIE / ZOODLES W. KALE, BASIL AND PINE NUT PESTO BUTTERNUT SQUASH AND NECTARINE SALAD W. SALSA VERDE
