Autumn has arrived and this video is a testament to the start of this cosy season. I cook up all the autumnal food, in one recipe I use my all time favourite autumn foods: mushrooms. I make a fried rice with kale and onion and top it with pan fried mushrooms, among them winter chanterelles. This mushroom must top the list for tasty mushrooms. Have you tried them? If not I hope you can get a hold of some. Or if you can’t just use whatever mushrooms are available to your or in season where you are.

I also make the most delicious overnight oats with tahini and dates as well as some peanut butter sauce noodles. All in all it’s a video full of delicious vegan food ideas and a leaf or two that is shifting colour. I hope you enjoy!

Malin x

Tahini and date Overnight Oats

2 servings.


1 cup oats

2 tbsp hemp hearts

2 tbsp milled flaxseed

0,5 tsp cardamom

1,5 – 1,75 cup oat milk

2 tbsp tahini

4-5 fresh dates

Top with:

Fresh figs


Nordic Style Fried Rice with Wild Mushrooms

2 servings.


1 red onion

250 g mixed mushrooms (I recommend using a blend containing some type of chanterelle)

100 g kale or cavolo nero

1 tbsp vegan butter

1 tbsp olive oil

2 cups of cooked rice, I used a mixture of brown and black rice cooked with some red quinoa but any whole grain rice will work well

1 cup cooked lentils, I used beluga lentils but green or brown would work well also

0,5 tsp aleppo chili flakes or any other type of chili flakes

1 tsp citrus seasoning, I used Simply Organic brand

Salt and black pepper to taste

4 tbsp vegan cream cheese, preferably garlic or herb flavoured

Peanut Butter Noodles

2 servings.


2 servings worth of wide rice noodles

0,25 cup peanut butter

0,25 cup soy sauce

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 teaspoon maple syrup

1 garlic clove

1 bell pepper

2 carrots

Top with:

1 spring onion, finely sliced

A handful of fresh basil leaves

0,25 cup peanuts, crushed