Broccoli Quinoa with Vegetarian Ceviche

180300 Quinoa Broccoli with Vegetable Ceviche-9286

Mango ceviche can be served on its own as a great starter, or here, as part of a light meal. The pine nuts and cucumber provides some crunch to this fruity/spicy meal.

Serves 4

1 small broccoli head (crowns only – save one piece for decorations)

200 ml white quinoa
Vegetable broth to cook the quinoa in
50 grams of parmesan cheese, grated (or a vegan alternative)

½ fresh mango, cut in small pieces
½ fresh red chili, seeds removed and chopped into very small pieces
2 limes, juice
1 lime, zest
Dash of salt
Black pepper
½ cucumber, peeled and seeds removed, cut in small pieces
1 spring onion, finely chopped
75 ml fresh coriander (cilantro), chopped
2-3 tablespoons olive oil
Optional – 1 diced avocado, makes for a fuller meal

Little gem salad

100 ml toasted pine nuts
Chili flakes
Lime zest

1. Cook the quinoa in the broth
2. In a food processor, pulse the broccoli crowns until “rice like”
3. When quinoa is done, take off heat and add the broccoli and the cheese, put a lid on and set aside. Add some pine nuts (keep some for the decoration).
4. Combine the ingredients for the “ceviche”. (add the avocado, if using)
5. Serve the ceviche in gem lettuce with the quinoa on the side.
6. Cut some thin strips of the reserved piece of broccoli and, for an interesting effect, place them on top of the quinoa as an up-side-down tree.
7. Decorate with chili flakes, pine nuts and lime zest

Vanilla Ice Cream with Pink Himalayan Salt and Olive Oil

180308 Salted Ice Cream with Olive Oil-9268

Don’t let this extremely easy recipe fool you. It is absolutely delicious!! A friend living in Portugal told me of this recipe and I was highly skeptical – but wow – it is amazing! And, why not? Salt and olive oil enhances the flavours of many things like chocolate, oranges (see an earlier recipe on this site), bread…

Try it and let me know if you liked it!

How to make it:

1) Choose a nice vanilla ice cream or make your own, nut based, alternative (please see this recipe:  or this ). If you choose a nut based alternative, make it vanilla flavoured.
2) Choose a nice and fruity olive oil, drizzle on top of the ice cream.
3) Finish with a generous amount of pink Himalayan salt
4) Decorate with some pink petals

That’s it! Enjoy!

Superfood Salad with Walnut Gremolata

180220 Kale Blueberries Superfood Salad Nutty Gremolata-9166

This is truly a superfood salad. Delicious, healthy and pretty! Inspired by the best vegan chef – Matthew Kenney. Quick to make but some items (kale and bell pepper) must be prepared in advance.

Oh, and the Kale is great to eat just as Kale Crisps. Don’t have to go in the salad.


1 large bunch of kale (to be dried into crisps)
1 carrot
1 yellow bell pepper
1 turnip
1 avocado
Tender spinach leaves

Lemon juice
Olive oil and salt

Walnut gremolata:
200 ml walnuts, chopped
1 tablespoon lemon juice
Some red pepper flakes
1 red bell pepper (to be dehydrated or roasted first to dry out a bit)
Salt to taste
1-2 tablespoons of olive oil
¼ minced garlic clove (optional)

Fresh oregano leaves
Black Hawaiian salt
Sprigs from carrot or fennel

1. Wash and dry the kale. Tear into smaller pieces. Massage olive oil and salt into the leaves and either dry in oven on 80-100 C for about 30-40 minutes or dehydrate on 45 C for 12 hours. Until crisp.
2. Spiralize the carrot, and turnip. Soften with olive oil/salt marinade.
3. Cut the yellow bell pepper into fine strips.
4. Halve the avocado, insert a knife in the flesh and cut in a cirkel but do not move the tip of the knife. This will give you small cone shaped pieces.
5. Massage some olive oil and lemon juice into the spinach leaves.

1. Cut the pepper into large pieces. Roast (200 C for 30-40 minutes) or dehydrate (overnight) to dry the pepper out.You don’t want a too wet gremolata.
2. Cut the walnuts into fine pieces.
3. Pulse all Gremolata ingredients in a food processor into small chunks.

1. Roll the blueberries in some olive oil so they look pretty.
2. Separate the small leaves of oregano.

1. Place the spinach at the bottom. Continue with the other salad ingredients.
2. Pile the gremolata on top
3. Sprinkle with blueberries, sprigs, oregano leaves and black salt.

Valentine Plum Cake

Valentine Dessert-4244

A sweet and sour cake, vanilla cream and plums, combined with a nutty, not too sweet crust – a rich and delicious dessert!!

Plum Topping:
100 grams of pitted and halved plums
1 tsp of ground Ceylon cinnamon
A little bit of water

1. Gently simmer the topping over low heat until soft and well combined.
2. Set aside to cool


200 ml almonds
200 ml oat flour
1 tablespoon date paste (made by softening 1 date with a bit of water, then mixing using a handheld blender or mini-prep)
½ teaspoon vanilla extract
1-2 tablespoons of water if the dough isn’t moist enough (but you don’t want it to be wet – just moist!)

1. Crumble the almonds and oat flour in a blender
2. Add remaining ingredients in blender and process until a crumbly dough
3. Spread on baking sheet in crumbles and dry in oven at 100 C for 25 minutes

Vanilla cream:

100 ml cashews
50 ml hazelnut milk (or almond milk)
1 tablespoon agave
1/4 tsp vanilla extract
Dash of salt
2 tablespoons coconut oil, melted

1. Soak the cashews in water for 3-4 hours, rinse
2. Blend all ingredients, except the oil, until smooth
3. Add the oil last, this will thicken the cream, but do not over blend
4. Refrigerate to thicken.


1. Press the crumble into a mold
2. Spread the cream on top
3. Finish with a layer of plum topping

Maple and Raspberry Dressings

180210 Maple Vinaigrette-3977

Just two simple salads, but the dressings really make them stand out. Nothing exceptional about them though, quick and easy to make (you probably have made something similar before) but I still wanted to share them as a reminder how a hint of sweetness really can make a world of difference to a dish.

The first is a maple dressing. The hint of maple sweetness balances nicely against the fat from the avocado and the peppery taste of the rocket salad.

Maple dressing:
1 tablespoon + 1 teaspoon of maple syrup
1 teaspoon lemon juice
2 tablespoons olive oil
Salt and pepper

Young mixed salad leaves (rocket, spinach…)
Quartered cherry tomatoes
½ avocado per person, thinly sliced
Rolled up thin slice (cut lengthwise) of cucumber
(Pea) sprouts
Finely chopped red onion

1. Mix the dressing
2. Massage the dressing into the salad leaves
3. Place salad on the plate
4. Drizzle with the dressing

The second is a raspberry vinaigrette. Coupled with a few raspberries in the salad it is as tasty as it is pretty.

180210 Raspberry Vinaigrette-3957

Raspberry dressing:
100 ml frozen (thawed) raspberries
1 tablespoon balsamic vinegar
1 teaspoon honey
3 tablespoons olive oil
Salt and pepper (and some chili flakes perhaps?)

½ thinly sliced avocado (per person)
Thinly sliced radishes
Fresh raspberries
Salad leaves
Red onion, finely chopped
Radish, thinly sliced

1. Push the thawed raspberries through a strainer (to get rid of the seeds).
2. Mix with the other ingredients for the dressing.
3. Taste and adjust spices (raspberries varies in degree of sweetness).
4. Dress the leaves with the vinaigrette
5. Layer the salad on a plate
6. Drizzle the vinaigrette on top
7. Serve with some extra vinaigrette, salt and pepper on the side

Baked Potato Cake

171220 Potato Cake Pie-8590

This cake resembles the Spanish Tortilla. Tasty and quite filling. Can be served hot or cold. Great side dish or at the buffet.

Serves 6

6 medium sized potatoes, finely grated
2 onions, finely grated

3 eggs
3 tablespoons buckwheat flour
2 tablespoons lemon juice
½ teaspoon salt

A pinch of nutmeg
Black pepper

1 small red chili, finely chopped
1 yellow bell pepper, chopped
Broccoli crowns, small head, chopped
1 small zucchini, chopped

3 tablespoons chopped scallions/green onion
200 ml crème fraiche
150 g grated cheese
1 egg

Heat oven to 200C

1. Combine the grated onion and potato
2. Add the combined egg mix
3. Season
4. Add the chili, pepper, broccoli and zucchini
5. Pour into cake tin (spring form)
6. Bake 20 minutes
7. Remove from oven
8. Mix the green onion, crème fraiche, cheese and egg.
9. Spread the spring onion mix on top.
10. Bake another 30 minutes

Serve with a green salad.

171220 Potato Cake Pie-8611

Nutty Dessert

171213 Nutty Dessert-8581

This dessert is inspired by the spices in a Baklava but quite a bit lighter than the Turkish dessert. Easy to make.

Serves 4

200 ml chopped Almonds (blanched), Pistachios, Walnuts and Pecans (or, Low Fodmap – Macademia, Brazil, Pecan, Walnuts, Pine nuts and some Almonds – watch the nut servings per person).

2 tablespoons sugar
2 tsp cinnamon
½ tsp cardamom
1 tablespoon melted butter (or rape seed oil)
2 tablespoon maple syrup
2 tsp lemon juice
Dash of salt

2 tablespoons of blueberries

400 ml Greek yoghurt (or non-dairy alternative).
Blueberries and raspberries to decorate

1. Mix the chopped nuts and spices together.
2. Add the blueberries.
3. Spoon into serving glasses, alternating with the yoghurt.
4. Serve with berries on top.

Salted Choco Vanilla Panna Cotta

171207 Salted Choco Pannacotta-8550

This is one of my favourite desserts. I keep coming back to it, making small changes and enjoying it even more than before. You’ve probably seen a few different versions of this already on my blog. Make in advance and have on hand in the fridge.

It’s wonderful dessert to be enjoyed in small servings – the perfect ending to dinner.

Also, it is a great Low Fodmap, dairy free and vegan dessert.

Serves 8-10 (depending on cup size. I use small espresso cups)

300 ml coconut milk
½ teaspoon Agar Agar Powder (or any other gelatin you feel comfortable working with – if using Agar Agar flakes, much more is needed, about 1/2 table spoon instead)
½ vanilla bean, seeds
Dash of salt
150 g vegan dark chocolate
Coarse salt

1. Dissolve the agar agar in a little cold water.
2. Bring the coconut milk to boil. Add the agar agar and let simmer for at least 3 minutes.
3. Add the seeds from the vanilla bean and a dash of salt. Let simmer another minute.
4. Take off heat.
5. Chop the chocolate and add to the milk. Stir until dissolved.
6. Pour into small espresso cups (or similar)
7. Refrigerate 1-2 hours before serving.
8. Serve with some sprinkled coarse salt on top.

Avocado Strawberry Salad

171129 Avocado Strawberry Salad-8432

A beautiful, slightly sweet and spicy, starter.

Serves 4

2 avocado, ripe but firm, chopped into small pieces
100 ml finely chopped strawberries
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Chili flakes

1. On a plate, make a pile of the avocado, add some salt and chili flakes
2. Place the strawberries on top, mix in some salt and chili flakes
3. Drizzle with oil and vinegar

171129 Avocado Strawberry Salad-8451

Carrot and Parsnip Soup with Crunch

Carrot Parsnip Soup-8273

A warm, filling soup – perfect on a chilly evening with some crusty, gluten free bread (why not try the potato bread recipe? You’ll find it in the search bar).
Roasting the vegetables in the oven before adding to the soup, brings out some wonderful strong flavours. Add the pecans and coconut for some nice crunch.

Serves 4

5 medium sized carrots
4 medium sized parsnips
olive oil
1 tablespoon balsamic vinegar
1 tsp chili flakes
1 tablespoon lemon juice
Dash of salt

150-250 ml coconut milk
350-450 ml water

100 ml chopped pecans
50 ml shredded coconut
Balsamic vinegar
Olive oil
Chili flakes

1. Peel and cut the vegetables into halves even sized slices and place in a casserole dish
2. Drizzle with olive oil, vinegar, chili flakes, juice and salt.
3. Roast in oven 200 C about 40 minutes (until caramelized and tender)
4. Deglaze the oven pan with some of the above water (pour the liquid into the hot pan and stir to release the flavours that have stuck to the bottom of the pan).
5. In a saucepan, add most of the milk and water (including the deglazing liquid) with the veggies and let simmer for 15 minutes.
6. Using a handheld mixer, purée until completely smooth. If too thick, add some more liquid.
7. Taste and add more chili or juice, as needed.
8. In a dry pan, toast the pecans and coconut, add some salt.
9. Pour into soup bowls and add the pecans and coconut then drizzle balsamic vinegar, olive oil and/or chili flakes on top

Vegetable Medley with Apple and Fennel

Vegetable Medley w Quinoa-8496

The fennel, black pepper and apple really makes this dish. Sweet and spicy. Great as a side dish (halloumi makes for a perfect combo) or as a starter.

Serves 4

2 red peppers
2 yellow peppers
1 fennel bulb (keep the sprigs/fronds for decorations)
1 zucchini/courgette
2 apples
Olive oil
1 tablespoon lemon juice
Generous amount of black pepper
Dash of salt

200 ml quinoa
400 ml water
Dash of salt

Radish cut into thin strips
Fennel sprigs

1. Rinse the quinoa and simmer with water until done (10-15 minutes). Season
2. Cut the vegetables and apple into small even pieces
3. Sauté in olive oil until done
4. Season with salt, pepper and lemon juice
5. In a mold, place the quinoa on the bottom, then add an equal layer of vegetables on top. Remove the mold.
6. Decorate with sprigs/fronds of fennel, radish sticks and lingonberries.

Miso Cooked Cauliflower Spinach Salad

Miso Cooked Cauliflower Spinach Salad-7888

A really great side dish which actually uses the cauliflower stalks (most recipes use the florets). Sweet, salty and spicy. Delicious!

Fresh spinach leaves
½ head of cauliflower stalks (the florets cut off to be used for cauliflower rice or similar dish)

Olive oil

Miso Dressing:
½ teaspoon chili flakes
4 tablespoons olive oil
1 teaspoon miso paste
2 tablespoons lemon juice

1. Remove the outer cauliflower florets and keep the stalks
2. Chop the cauliflower stalks into smaller, bite size pieces.
3. Fry the stalks in olive oil until slightly browned.
4. Mix the miso dressing and add the pan. Gently simmer for a few minutes.
5. When done, take out the stalks and reserve the dressing in the pan.
6. Toss the spinach leaves with some of the dressing.
7. Cut the walnuts into smaller pieces
8. Slice the radish into thin slices.
9. Add the stalks, walnuts and radishes.
10. Add remaining dressing.

Rösti, Mushrooms, Pickled Red Onion

Rosti Mushrooms Red Onion-8157

Deliciously crunchy and flavourful. To be enjoyed as a starter or a side dish. My very favourite recipe!

4 servings

Pickled Red Onion:
1 large red onion, thinly sliced
75 ml white wine vinegar
100 ml sugar
225 ml water

Herbed Oil:
50 ml olive oil
large bunch parsley

10 medium sized potatoes, peeled and finely grated
Salt and black pepper
2-3 tablespoons of olive oil

400 g mixed mushrooms (Portobello, chanterelles…), sliced
1-2 tablespoons of cooking oil (for frying)
1 tablespoon cognac
4 tablespoons (dairy free*) crème fraiche (based on oat, soy…)

Lettuce (Rosso), sprouts and broccoli stalks

1. Start by preparing the onion. Whisk together the vinegar, sugar and water until the sugar is completely dissolved. Place the onion slices in a jar and pour the vinegar mix on top. Cover, shake and let sit for at least 1 hour.
2. Run the parsley and oil in a blender. Let sit for a minimum of 30 minutes and remove solids with a sieve before serving (drizzle on the plate).
3. Squeeze the starchy water out of the grated potato and season. Then fry on medium heat in a little olive oil. Create thin patties, 2 per person. In the frying pan, press down and flatten the patty but do not move until one side is done (2-3 minutes). Can be made ahead of time and heated in the oven (180 C, 10 minutes) before serving (will also ensure the patty is nice and crisp).
4. Slice the mushrooms and fry over medium heat until all water has evaporated. Add the cognac and cook until it has evaporated. Add the “crème fraiche” and stir until heated through.
5. Layer the rösti, lettuce, mushroom mix, sprouts, another rösti and top with the pickled onion. Drizzle the plate with the herbed oil and add some broccoli.

* There are many ways of making your own dairy free crème fraiche, if you can’t find a good ready-made option. It is important to add lemon and nutritional yeast in small increments (while tasting) so that they don’t become overpowering.
1) Silken Tofu, blended with a dash of lemon juice and a little nutritional yeast gives the soured cream taste. For obtaining the right texture, add some almond milk.
2) Soak cashews overnight, rinse and blend with a little almond milk, lemon juice (and a small amount of nutritional yeast).

Plum Pie with Vanilla Sauce

Plum Pie-7802

The Plum Pie may not be one of my most healthy recipes, but, oh so tasty!!!! If you prefer, you can use rhubarbs instead of plums. The vanilla sauce is a wonderful dairy free sauce that can be enjoyed on its own, or, with just plain fresh berries.

Vanilla Sauce:
200 ml cashews, soaked overnight and then rinsed
200 ml almond milk
2 tsp vanilla extract
2 tablespoons maple syrup

1. Process in blender until completely (!) smooth (may take a while depending on blender type)
2. Chill in refrigerator

300 ml quartered and pitted plums
1 tablespoon oil (for the pie tin)

1 tablespoon sugar
1 teaspoon potato flour (or corn starch)

300 ml gluten free flour
100 ml sugar
½ tsp baking powder
Dash of salt

175 g vegan margarine (can be replaced with cooking oil; coconut, sunflower or rape seed)

1. Oven at 225 C
2. Combine the dry goods
3. Melt the margarine (or oil) and stir into the dry goods
4. Spread with the back of a spoon into a greased pie tin
5. Place the plums on top
6. Mix the sugar with the potato/corn flour and sprinkle on top of the fruit to soak up some of the juices
7. Bake in oven until done (about 20-30 minutes)

Decoration tip:
You can use the drops of plum juice (that you most probably will end up with at the bottom of the bowl of cut up plums) and from a small spoon create little juice droplets in the sauce. “Cut through” the droplets with a sharp knife as to create little hearts. See photo below.
(I had a lot of juice as I used previously frozen, from my fall harvest, cut up plums)

Plum Pie-7824



A wonderful vegetable side dish or starter, the tiny cubes takes for a lot of chopping but allows for the rich flavours to release and mix, thus creating a delicious dish!!

2 zucchinis/courgettes (1 to be kept for decorations)
1 onion
1 aubergine
3-4 tomatoes
1 teaspoon thyme
1 teaspoon oregano
2-4 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper
4-5 tablespoons chopped parsley

Some chopped parsley to decorate and black pepper

1. Oven at 175 C
2. Cut one zucchini and one aubergine, first in 5 mm slices then lengthwise and across to create 5 mm cubes.
3. Cut the tomato into wedges, cut out the seeds and discard. Then cut the tomato flesh into fine cubes.
4. Chop the onion finely.
5. Mix the vegetables with the oil, juice and spices.
6. Spread in wide oven proof dish.
7. Bake for 25 minutes, stirring 3-4 times during this time.
8. Slice the remaining zucchini into very thin slices using a vegetable slicer, if you have. Also, a cheese slicer can be used (or a knife, but that is a bit harder) to create a long zucchini ribbon.
9. After the 25 minutes of baking, add the zucchini ribbons on top (see photo) and bake another 10 minutes.
10. To serve: press into ring molds, drizzle with oil and chopped parsley.