Asian Bowl Dinner Lunch Pasta & Noodles Soup

Ginger Miso Ramen

I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots of miso, brown sugar, soy sauce and water. I stirred once in a while and added more water, and when it was time to eat I added sesame seed oil, lime juice and a little more soy. The broth was so rich and packed with umami, and absolutely delicious.

I prepped bowls with noodles, baby corn, green soy beans, fried tofu, steamed broccoli, bean sprouts, thinly sliced carrot and fresh mint leaves. Then I poured the hot broth over the vegetables at the table and sprinkled with black sesame seeds. Best meal in a long time!

Dinner Gluten Free Lunch Soup

Jerusalem Artichoke & Potato Soup

This has to be one of my favourite soups. The Jerusalem artichoke (also known as sunchoke) adds such a unique and luxurious taste to it. I sautéed onion and garlic in a dash of oil, then added peeled and sliced potatoes (5 medium sized) and Jerusalem artichokes (6-8 small ones). I just about covered them with water, added a tablespoon of vegetable stock powder and brought to boil until soft. Then I added 1,5 dl plantbased cream, 1 dl white wine (or sub with some lemon juice), seasoned with salt and black pepper and blended with a mixer until super smooth. I served it with fresh thyme and pumpkin seeds.

How do you use Jerusalem artichoke? I’d love to get some new ideas!

Dinner Gluten Free Lunch Soup

Tomato Miso Soup

A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar and seasoned with salt and pepper. Served with pumpkin and sesame seeds, basil and a drizzle of olive oil.

Asian Bowl Dinner Fruit & Berries Gluten Free Lunch

Mango Peanut Curry

I don’t make curries often enough! And when I finally did, apparently I forgot to write down the recipe… This sweet and spicy curry roughly includes onion and garlic, red curry paste, coconut milk, peanut butter, mango chutney, potatoes and carrots, lime and fresh mango. I served it with basmati rice, green soy beans, coriander and salted peanuts. Definitely need to recreate this one and measure it properly this time!

Dinner Lunch Ovenbaked Soup

Butternut & Miso Soup

This week’s photo challenge for #eatcaptureshare hosted by @thelittleplantation is quite tricky, as we’re studying the Masters. Today, we’re meant to get inspiration from Miró. This is my entry, a butternut and miso soup and some freshly baked bread rolls on the side.

The soup is simply oven baked butternut squash, onion, garlic, miso paste, vegetable stock, coconut milk and a few drops of sesame seed oil. Blended smooth and served with a drizzle of coconut milk and white and black sesame seeds.

Dinner Lunch Pasta & Noodles

Mushroom & Tomato Pasta

That headline is not very good. I should list all the ingredients in the opening, because they came together so well and created a creamy, deep flavoured pasta dish. The recipe is from @veganvida23, one of my favourite accounts that you should definitely check out. Warning – don’t scroll through the feed when you’re hungry!
You’ll find the link to the original post in my Stories, and here’s my take:
Boil 3 servings of short pasta. Finely chop 3 cloves of garlic and a small onion and sautée in olive oil a pan. Add about 2 dl each of baby button mushrooms, broccoli in small pieces and cherry tomatoes cut in halves. Dissolve a cube of vegetable stock in 1 dl of hot water. Spoon the hot stock into the pan so the veg won’t stick and to steam the broccoli. Cook for 3-4 minutes. Stir in 2 tbsp of vegan butter. Add 0,5 dl coarsely chopped walnuts and lots of fresh thyme. Drain the pasta and add it to the pan. Stir well to cover everything in the sauce. Season with salt and pepper and a drizzle of olive oil.

Dinner Lunch Sauce, dip & salsa


One of my best friends on Instagram, the lovely @leeksnbeets, shared a recipe for Shawarma, which I have never tried before. It looked delicious and I just had to recreate it. It was just as tasty as I’d imagined, if not better. Head right over to Noha @leeksnbeets and check the original recipe out. (And you’ll find lots more that you’ll want to eat, I promise you!)

First I made the spice mix with cinnamon, cloves, ginger, turmeric, smoked paprika, etc. Then I made the yoghurt walnut sauce, and prepped some veggies. I strayed a little from Nohas recipe here, but the flavours were there anyway! I fried onion and soy bits from @halsanskok in a little bit of oil and a lot of shawarma spice mix. At the last minute, I added baby spinach and carrot. I took a shortcut and used a tortilla instead of making my own flatbread, which worked fine too. I put the filling on the toasted tortilla, added lots of walnut sauce (and even more after I took the photos…), sliced radishes and coriander. Wrapped the whole thing up and just enjoyed all those warming spices. Thank you so much Noha for the inspiration!

Bowl Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Stir Fry & Peanut Butter Sauce

I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top, I cut whatever veggies I found that needed to be used up in thin strips. Carrots, red cabbage, mushrooms, haricot verts and fresh pineapple. I stir fried it quickly on high heat, and added cooked somen noodles at the very end. Ready to serve in less than 20 minutes!

Cheese Dinner Lunch Ovenbaked Pizza

Pizza Bianco

Since I went vegan, I’ve really taken a liking for white pizzas, without the tomato sauce. This autumn inspired version is topped with thinly sliced raw potatoes and onion, mushrooms and apple. Then I drizzled it with olive oil, added cashew parmesan, flaked almonds and sprigs of rosemary. I baked it in the oven at 250 C for 12-15 minutes until golden. Before serving I added a bit more olive oil, some extra cashew parmesan, salt and black pepper. Highly recommended!

Dinner Lunch Pasta & Noodles

Tomato & Capers Pasta

A super quick and easy weeknight pasta. A tomato sauce with onion, garlic and tinned tomatoes and some seasoning served with capers fried in olive oil. Try it! It really brings the flavour out, and is such a great addition. Paired with penne pasta and fresh basil, it makes a tasty meal for a Wednesday! Found the recipe in a book by @welldonesthlm and tweaked it to be vegan. This is a favourite that we’ve made many times.