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!

Asian Bowl Dinner Gluten Free Lunch Salad

Mushroom & Spinach Bibimbap

I’m really into Asian flavours at the moment, and this Korean bibimbap is a favourite. This recipe is @welldonesthlm ‘s cookbook “Vego pÃ¥ 30 minuter” (only available in Swedish as far as I know).
A quick breakdown of the bowl:
* mix of jasmine and black rice
* sliced mushrooms with garlic and spinach
* kimchi
* avocado
* cucumber
* vegan mayo
* dressing with soy sauce, sesame oil, rice vinegar and agave syrup
* black and white sesame seeds

Asian Bowl Dinner Gluten Free Lunch Sauce, dip & salsa

Korean Rice Bowl

I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.

Asian Dinner Gluten Free Lunch Salad Sauce, dip & salsa

Red Cabbage Slaw

My second entry in the #eatcaptureshare challenge hosted by @thelittleplantation. This one was tricky! I actually shot another dish, but the photos just didn’t work out. So I decided to highlight one of the required ingredients – the cabbage.
In my last entry I worked with contrast colours, and this time I wanted to go towards monochrome. But the most important thing for me is still that the food tastes good! So I paired the thinly sliced cabbage with red grapes, black and white sesame seeds and a dressing with olive oil, roasted sesame oil, mirin, maple syrup and a pinch of salt. This combination worked really well!

Asian Bowl Dinner Gluten Free Lunch

Rice & Teriyaki Tofu Wok

I love quick, flavourful meals (well, stating the obvious here!) and was thrilled when I found this recipe from my friend @whollynourishedrd. It ticks all the boxes for a great easy dish. Head over and check out her lovely feed for more inspiration!
Here’s my take on the recipe: I put tofu slices to marinate in teriyaki sauce in the morning, and cooked a few deciliters of rice. When it was time to eat, I fried the tofu and roasted a handful of natural cashews. Next, I fried chopped garlic and chopped fresh ginger in sesame oil in a wok pan. Tossed in sliced red cabbage, sliced sugar snaps and rice. Drizzled with a bit of teriyaki and soy sauce, and sprinkled with sesame seeds and fresh coriander. All set!

Dessert Gluten Free Snack Sweets & Baking

Bliss Balls

A healthier snack, that I hadn’t made in a long time. A great way to get a bit of extra iron in, with apricots and pumpkin seeds. To boost the iron even more, you can swap half of the rolled oats for millet flakes.

1 dl pumpkin seeds
0,5 dl sunflower seeds
0,5 dl sesame seeds
0,5 dl almonds
1 tsp hemp seeds
5 dried apricots
5 dried dates
0,5 dl melted coconut oil
1,5 dl rolled oats
2 tbsp cacao
pinch of salt
cacao, beetroot powder and shredded coconut for coating

Soak the seeds, almonds, dates and apricots in cold water for an hour or more. Blend all the ingredient to a crunchy dough. Roll into balls and coat with powder, seeds or coconut.

Breakfast Lunch Ovenbaked Sweets & Baking


Time off work means time to spend in the kitchen! I made a double batch of bagels, because last time they were gone before I knew it. And I can see why they were so popular, they’re really good! I used the recipe from @zeinaskitchen but with less yeast. I prefer to use haft the amount and let is proof longer, preferably in the fridge.
In Stories you can see a step by step guide on how to made the bagels! It takes a bit of work, but as my 12-year-old son said: “It’s definitely worth it.” Easy for him to say, he only had to eat them!
Recipe – makes 12 bagels
10-15 g fresh yeast
5 dl water
3 tbsp canola oil
1.5 tsp salt
1 tbsp caster sugar
approx. 13 dl plain flour
poppy & sesame seeds

Dissolve yeast in water. Use finger warm water if you want it to rise quickly, or cold water if you proof it in the fridge. Add all other ingredients, starting with half the flour and then adding in more. Knead the dough for 10 min. It should be firm and smooth.
Cover and rise to double size, 1 hour in room temperature or 2-10 hours in the fridge.
Divide the dough in twelve, and roll into balls. Rest for 10 min. Push a finger through and spin to make a hole. Place on a tray dusted with flour (important, or it till stick!) and leave to rise for 20-30 minutes.
Bring water to boil in a large pot, add 1 tbsp caster sugar. Boil a few bagels at a time, 2 minutes on each side.
Place on a rack and sprinkle with seeds while wet. Transfer to a tray and bake at 225 C for 15-20 minutes until golden.

Bowl Dinner Fruit & Berries Gluten Free Lunch Salad

Orange Tofu Rice Bowl

Here’s a bowl for #turmerictuesday with the best tofu I’ve had in a long time!
Orange tofu
1 packet of tofu, drained and pressed, but in cubes
Marinate for a few hours in juice and zest from 1/2 an orange, 2 tbsp soy sauce, 0,5 neutral oil, 0,5 tsp turmeric and 3 cloves of garlic, sliced. Toss the tofu in corn starch and bake in the oven at 225 C for 25-30 minutes. Toss a few time to bake at all sides.
In the bowl:
rice boiled with turmeric and vegetable stock
green soy beans
mushrooms, sliced and fried in a dry pan
half an avocado dipped in sesame seeds
coriander and mint leaves
dressing with lime juice, soy sauce, sesame seed oil, mirin and sriracha

Asian Dinner Gluten Free Lunch Ovenbaked

Maki Rolls

A throwback to when we made yummy maki rolls in the summer. Crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzled with vegan sriracha mayo and sesame seeds. Spicy and delicious!

Breakfast Lunch Ovenbaked


I’ve baked my own bagels! I’m so excited I have to use an exclamation mark again! It was so much fun! And they turned out great! All the kids loved them!

Okay, I’ll spare you the shouting. But these were really good. I used a recipe from @zeinaskitchen and we ate them for lunch, filled with vegan cheese and cucumber, and avocado, tomato and basil. And look at the cute little teak sandwich boards and cutlery I found in the second hand shop yesterday. Perfect match with our house built in the sixties.