Dinner Gluten Free Lunch

Asparagus, Pea & Lemon Risotto

My friend @happyherbivorekitchen posted a risotto a while back, that I immediately put down on my (ever growing) must-try-list. She had used a recipe from @happyskinkitchen that I followed pretty closely, and then added asparagus at the end. It was absolutely lovely, maybe even the best risotto I’ve had. I just loved the flavours coming together – zesty lemon, sweet leek and peas, creamy rice and fresh and crisp asparagus. Don’t miss out on this one!

Ingredients (serves 4):
1 small och 1/2 large leek
3-4 cloves of garlic
4 dl arborio rice
1 litre vegetable stock
2 dl frozen peas
1 lemon, zest and juice
1 bunch asparagus
olive oil, salt, pepper and nutritional yeast for seasoning

In a large pot or pan, add a dash of olive oil and sliced leek and chopped garlic. Sauté on medium heat until leek and garlic are soft. Turn the heat up and add the rice. Fry for a minute until the rice starts to look shiny.
Add 3-4 dl of boiling vegetable stock. (This is important! If you add cold stock the cooking of the rice stops. I usually keep a pot on low heat while making the risotto.) Count the cooking time from when you add the stock, in total 20-25 minutes.
Let the rice absorb the stock while stirring often. When there’s no liquid left, add another 1-2 dl of stock and repeat the process until all stock has been absorbed.
When you add the last of the stock, also add lemon juice and zest, peas and asparagus cut in large pieces. Once everything it heated, drizzle with olive oil and season to taste. For that parmesan flavour, add 1-2 tbsp of nutritional yeast. Enjoy!

Dinner Lunch Salad Sauce, dip & salsa

Caesar Salad

Let’s pretend I didn’t see the snow that fell today, and say that it’s spring and time for salads! A classic Caesar never gets old. Here’s Romaine lettuce, cucumber, “bacon” (thinly sliced eggplant fried crispy with oil, smoked paprika powder and salt), fried soy bits, avocado and bread croutons. And then I literally drenched the whole thing in this delicious dressing!

2 dl soaked cashews
3 cloves of garlic, sauteed
1 tsp soy sauce
3 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp capers, drained
1 dl water
1/4 nori sheet

Mix all the ingredients in a blender or food processor until very smooth and creamy. Add generously to your Caesar salad. Store any leftovers in a jar in the fridge and use within 2-3 days.

Breakfast Lunch Pancakes

Lemon & Poppy Seed Pancakes

I haven’t posted pancakes in ages, even though we have them quite often. But here’s a stack for #pancakesunday! Lemon & poppy seed is often used in cakes and muffins, but works just as well in pancakes. Here’s my go to recipe:

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
0,5 dl canola oil (other other neutral oil)
2-3 tbsp lemon juice + zest
3 tbsp poppy seeds
a pinch of salt

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor until the batter is very smooth. Fry on medium heat until golden on both sides. Enjoy your Sunday!

Cheese Dinner Lunch Platter Salad Sauce, dip & salsa Snack

Meze Platter

I love snack platters, but I don’t make them often enough. Luckily, I saw a beautiful meze platter from @elleshungry that inspired me to make this one. (You need to check Elle out! Amazing photos of the most stunning café foods in Sydney, and delicious homemade meals and sweets. I’ll share her post in my Stories!)
Platter details:
* Oven roasted sweet potatoes rubbed with cumin, turmeric, thyme, salt & pepper and some olive oil.
* Sliced tomato and cucumber.
* Avocado with black sesame seeds.
* Liba bread cut in triangles.
* Hummus (you can find the recipe for the best and smoothest hummus in my highlights).
* Vegan greek yoghurt and feta dip with lemon, salt and fresh mint.
* Flat leaf parsley and fresh mint.

Bowl Dinner Fruit & Berries Lunch Salad Sauce, dip & salsa

Buddha Bowl

I’m trying to up my iron intake, so I try to eat lots of cruciferous veg, leafy greens, beans and lentils and always combine it with something rich in vitamin C. So here’s a real power bowl for you:
• Shredded kale, massaged in olive oil, lemon juice and salt
• Whole bulghur
• Green lentils
• Grated carrots
• Dried cranberries
• Pomegranate arils
• Parsley, lemon and olive oil dressing

I feel stronger already!

Bowl Dinner Fruit & Berries Lunch Ovenbaked Salad Sauce, dip & salsa

Sweet Potato & Avocado Bowl

How is it that salads taste even better served in a bowl? This was a particularly good one that I made last week. Whole bulgur (my favourite grain!), roasted sweet potato wedges, sugar snaps, blueberries, avocado, green baby leaves, honeydew melon and a handful of almonds. I drizzled it with a tahini lemon dressing, and it was heavenly!

Dinner Gluten Free Lunch Pasta & Noodles Sauce, dip & salsa


The #eatcaptureshare challenge hosted by @thelittleplantation has been so much fun! I’ve really explored new approaches to food photography. In theme no 11 “The Mediterranean”, we’re encouraged to show the process rather than the finished dish. I made a mushroom pasta with the most delicious gremolata. A big bunch of flat leaf parsley, lots of garlic, olive oil, lemon zest, salt and pepper – crushed using my heavy mortar and pestle. My daughter with her red nails got to be my hand model for this shot.

Dessert Fruit & Berries Gluten Free Ovenbaked Sweets & Baking

Pink Mini Pavlovas

Valentine’s Day coming up in a couple of days. Spare me roses, fancy restaurants and cuddly toys please. But I’ll take any opportunity to bake something sweet, so when @leeksnbeets invited me to take part in the #bemyvegantine2020 collab I didn’t hesitate. Check out the hashtag on Instagram to see what my friends have created!

The meringue is coloured with beetroot powder. To add that extra luxurious Valentine’s touch, I dusted the pavlovas with edible gold dust. I got this from a dear friend and have been longing for a reason to use it!

1,5 dl aquafaba
1 dl caster sugar
1 tsp lemon juice
0,5 tsp beetroot powder

Whip aquafaba, sugar and lemon until the foam is thick and firm. Add the beetroot powder the very last seconds. Make nine blobs of the foam on a tray covered with parchment paper. Carefully smooth out with a spoon until about 1 cm in height. Bake at 100 C for 1 hr 45 min. Turn the oven off and leave to cool with the door slightly ajar.

For serving
passion fruit
whipped oat cream
sliced strawberries
pomegranate arils
mint leaves
edible gold dust

Breakfast Fruit & Berries Lunch Pancakes Platter

Lemon & Cardamom Pancakes

I love taking my heavy mortar and pestle out and grind cardamom. The scent in the kitchen is just the best. Cardamom is really lovely in combination with lemon, so made pancakes with these flavours and served them with persimmon and golden kiwi. Wish you could smell it through your screens!

2 ripe bananas
2 dl oat milk
1 dl rolled oats
0,5 dl aquafaba
2 dl plain flour
3 tsp baking powder
a pinch of salt
0,5 dl oil
2 tbsp lemon juice
lemon zest
2 tsp ground cardamom

Soak the oats in oat milk for 5-10 minutes. Mix everything in a food processor. Fry on medium heat on both sides until golden.

Dinner Fruit & Berries Gluten Free Lunch Salad

Fennel & Hazelnut Salad

My friend @leeksnbeets was kind enough to invite me to take part in the Christmas collab #cleangreenvegsmas Of course I’m happy to create a recipe that might inspire someone to add something new and green to their Christmas table! My contribution is a light and fresh salad with wintery flavours. Make sure you follow the hashtag #cleangreenvegsmas to see what my friends come up with – I know it will be good!
In this recipe, I’ve used pickled red onions. You have to make them at least 4 hours before making the salad. If you thinks it’s too much work, just skip them or substitute with fresh red onion, carrots of something else you might like!
1 small fennel
1/2 green apple, like Granny Smith
1/2 lemon
0,5 dl pickled red onion
0,5 dl hazelnuts
0,5 dl pomegranate arils
olive oil
Roast the whole hazelnuts in a dry pan. Leave to cool.
Cut the fennel in half and remove the hard stem. Slice the fennel in very thin slices. Remove the seeds from the apple and slice thinly. Squeeze the lemon over the fennel and apple and toss. (They brown quickly if you don’t add lemon.)
Add pickled red onion (see recipe below) and pomegranate arils. Decorate with the fennel “dill” tips. Drizzle with olive oil and season with salt.
Quickly pickled onions
2 red onions
1 dl white vinegar
2 dl caster sugar
3 dl water
Thinly slice the onions. Put in a clean, dry glass jar. Bring vinegar, sugar and water to boil in a pot. Immediately pour the liquid over the onions. Press down with a fork to make sure it’s all covered. Close the lid and leave to cool. It’s ready to eat as soon as it has cooled, and will last a couple of weeks in the fridge. This method can also be used for other vegetables like carrots, cucumber, peppers, etc.