All posts tagged: vegan

multi-seed crackers

These easy-to-make, vegan seed crackers are perfect as a snack, as breakfast bread or even as a cocktail bite when garnished with a veggie spread and fresh herbs. 1,5 dl sunflower seeds 1 dl pumpkin seeds 1 dl crushed lin seeds 1-2 table spoons chia seeds 0,5 dl sesame seeds 2 table spoons poppy seeds 1 dl rolled oats 0,5 dl oat flakes 1 big table spoon of tahini (sesame paste) 2 dl corn flour 2 table spoons potato flour 2,5-3 dl boiling water salt & pepper Heat the oven to 180ºc and mix all ingredients except for the water in a bowl. Add the boiling hot water and mix well, cover the bowl and leave to sit for 10 minutes. Add water if needed, the mixture should be quite solid. Spread the mix onto a large baking tray covered with grease-proof paper.You can use a spatula to help you tap the paste evenly on the tray, making a thin, solid 3-5 mm layer. You can already cut the layer into squares as this might be …

1/12 vegan

When joining the Vegan Challenge (website is in Finnish) two weeks ago and committing to a vegan diet for January, I was equally looking forward to experiment as I was nervous about cutting off cheese and eggs from my diet. I’ve been a lacto-ovo vegetarian for over 20 years, with a handful of meals with game or organic beef in the past five years, but I never tried to completely eliminate all animal-based foodstuffs before. My main worries were the protein and calcium intake and my impression of many meat and milk substitutes as being highly processed. During the first couple of days I found it a bit challenging to adapt to the new style of cooking. I’ve used ghee or butter for cooking and avoided vegetable margarine like the plague. But I had a big jar of coconut oil at home, so I started using that for cooking and continued to sprinkle olive oil over the cold dishes. I stocked up on organic tofu, chickpeas, lentils and beans for protein and filled the fridge with vegetables …

chocolate and peanut butter cups

I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends. Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds) 1-1,5 dl of oat meal 1-1,5 dl of almond milk 3-4 generous table spoons of natural unsalted peanut butter 2 generous table spoons of almond paste 2-3 table spoons of agave syrup 1/2 tea spoon of vanilla extract 200 g of dark chocolate (melted) Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with …