Posts tagged Recipes
savoury beetroot waffles (g,ve)


writer: emma ranne
picture: emma ranne

vegan and GF beetroot waffle

topped with a warm kale salad, sauerkraut
And Tahini

Who doesn't love the idea of having bright pink waffles for lunch? Well I do. For the past few years I've been experimenting with chickpea flour pancakes. They're pretty simple to make, require only a few ingredients and can easily be switched up by trying new spices and toppings. When my friend was out exploring the islands of Bali, I got to borrow her waffle iron and so these beetroot waffles were discovered. I used my regular savoury pancake mix but switched the pan into an iron.



  1. Let’s start with roasting the eggplant. Heat your oven to about 200C (or 175C with fan). Cut the eggplant into discs of about 1-2cm. Sprinkle with salt and let the eggplant ‘‘sweat’’ for about 10 min before rinsing the salt off. This will help with getting a nice soft texture when roasting the eggplant in the oven. Cut the discs into chunks and top with some olive oil, salt and pepper. Roast the eggplant for about 15 min.

  2. While the eggplant is roasting we can mix our dough by starting with the dry ingredients. Mix the cumin and salt into the flour. In a separate bowl whisk together the water and beetroot juice before mixing the liquids in with the flour to create a pancake mix like dough. Let the dough rest for 5 min before baking.

  3. While the dough is resting let’s prep the toppings. Grab your frying pan and add a few table spoons of water. We’ll start with steaming the kale. Once the kale is steamed we’ll add in the garli, oven roasted eggplant and mushrooms. Spice up with salt and pepper.

  4. Bake your waffles in some good quality olive oil. Serve hot topped with the warm veggie salad, tahini and sauerkraut. Garnish with some sesame seeds.

ingredients (for 2):

  • 2 dl chickpea flour

  • 1,5 dl water

  • 0,5 dl beetroot juice

  • 1 tsp cumin

  • a pinch of salt

  • olive oil for the baking

  • kale

  • oven roasted eggplant

  • mushrooms

  • tahini

  • 1 garlic clove

  • sauerkraut

  • sesame seeds




our inlace christmas table

(vegan, mostly GF)

writer: emma ranne
picture: catarina böckerman

healthy christmas cookies

With only two more nights (or three for our non Scandinavian readers) until Christmas, it’s time to settle into holiday mood, dig into your recipe archives and pick what to set your table with this Christmas. We gathered a list of recipes from some of our favourite blogs and curated a little Christmas menu that we would love to try out next week. With this we want to wish you a soft and cosy Christmas - happy days, yummy food, and especially time for and from those you love. X

in the AM

  • Some extra creamy vegan rice porridge, a Finnish Christmas tradition - this one by Jenny Mustard is topped with lingonberries and baked tahini pears. After a few years of experimenting with different vegan variations I think the best result is achieved when the rice is cooked in Oatly’s Ikaffe - coconut cream is lovely too. Oh and topped with lots of ceylon cinnamon!

  • Or if you want something a little different but still in the category of rice porridge try the black rice pudding by fan of this planet.

  • Try and top the porridge with this chia and orange blossom jam , by Vanelja.

  • If you’re not into porridge you could try to make some home made coconut yogurt topped with some oven roasted plums or bilberries and gingerbread crumbs (-> see recipe for GF gingerbread down below)

at pm

and something sweet

green and gold breakfast jar

(vegan, GF)

writer: emma ranne
picture: emma ranne

vegan gold and green chia and smoothie jar

The summer has shifted to autumn and for many of us the past few weeks have been all about getting back to our everyday routines. Work and school or not, the autumn has always been the time of change for me as it is for many others. 

Whilst tuning back into old routines I feel like the autumn serves as a good timing to introduce some new elements to my days. During the summer you’ve had enough distance from your everyday life ways to not be so stuck with it anymore. Maybe the summer has inspired you and taught you some new ways. Whilst getting ready to tune back into the more structured days, I’ve tried to think of ways I can include a bit of that free summery feeling in my daily routines. 

One of the most important elements when it comes to how I feel on a day is what my morning felt like. If I start the day in a rush, it’s quite difficult for me to let go of that feeling and it sticks with me all day long.

I love to take my time in the mornings, to wake up a few hours before I have to go anywhere and have that time for myself. To read a little and prep breakfast with time. Speaking of breakfast…



  1. Prep the chia layer preferably on the night before. Mix all the ingredients together in the jar an pop it in your fridge.

  2. The following morning check the taste of your chia pudding and adjust the amount of turmeric, milk or sweetner if needed.

  3. Add the ingredients for the smoothie layer in your blender and blend till it's smooth and creamy. If you dislike the taste of spiralina feel free to leave it out and maybe add some extra matcha to the blend.

  4. Layer in your most festive glass and garnish with some fresh berries and granola. Enjoy with time before even giving a thought to any to-do lists for the day.

the extra festive gold and green
breakfast jar


  • For the Turmeric Chia Layer:
    - 1.5 tbsp of chia seeds
    - 100ml of plant milk of choice
    - a tsp of turmeric
    - a drip of maple syrup

  • For the Green Smoothie Layer:
    - 1 frozen banana
    - a piece of frozen zucchini (about 1/2 of a small one)
    - a tsp of matcha
    - a tsp of spirulina
    - a few frozen mango chunks


every cilantro lovers daydream

(vegan, gf, raw)

writer: emma ranne
picture: emma ranne

vegan cilantro dressing

I love cilantro. Love, love, love it. (* sorry to all the people now reading this who fall in the category of cilantro dislikers. You can still make the sauce just switch the cilantro for some fresh parsley or basil and switch the name)

I made this sauce for my birthday picnic as a salad dressign and my family loved it. It's a super easy way to take your average lunch salad to the next level. Just pop the ingredients in your blender, let the blender do it's magic and you're ready to go.



  • a big bunch of cilantro, the more the merrier
  • a handful of fresh baby spinach
  • a teaspoon of tahini
  • a few teaspoons of sunflower seeds (if you have the time you can let them soak in some water for a few hours so they're easier on your tummy)
  • some fresh chili (I love spicy so I used a whole one, but you can go easy on this one or completely leave it out)
  • a squeeze of fresh lime juice 
  • a tsp of maple syrup or a fresh date
  • a few tsp olive oil
  • salt + pepper
  • water until you fancy the consistency



  1. You guessed it, just put everything in your blender and keep on blending till it's smooth. Check the taste and add what you think should be added to get it right for you.
  2. You can play around with the consistency. Leave it thick and you can use it as a spread or dip. Add some more water and this turns into a creamy pasta sauce or a dreamy salad dressing.


banana + buckwheat biscuits

(Vegan, GF)

writer: emma ranne
picture: emma ranne

Healthy vegan banana and buckwheat cookies

These biscuits are the perfect match for your Sunday study sessions. They are simple to make and you only need a few ingredients + 20 minutes. If you don't have buckwheat flakes on hand, you can swith them to oats which will work just as fine. 


ingredients (for 4 tiny biscuits):

  • one ripe banana

  • 1dl buckwheat flakes
  • 1 tsp peanut butter
  • 3 drops of stevia (optional)
  • a pinch of salt
  • a sprinkle of cinnamon


  1. mash the banana with a fork in a small bowl
  2. add the remaining ingredients, check the taste and add more spices if you feel like it
  3. shape your biscuits and bake them at 200C for about 20 minutes until golden and crispy

P.s. these would pair well with some rasperry + chia seed jam. Simply heat about 2 dl of frozen (or fresh) berries in a sauce pan. Add 2 tbsp of chia seeds, spice it up with some vanilla and voilá!

peanut butter spoons

writer:ona rihu
picture: ona rihu


Peanut butter and chocolate spoons

Peanut butter and chocolate were a match made in heaven, we all know this. We wanted to give you a way to have a healthier spoonful (or 100) of this magical combination. 

you need:

1dl raw cacao
0.5dl coconut oil
1tbsp liquid sweetener of choice
pinch of himalayan salt
pinch of vanilla
organic peanut butter or nut butter of choice
+ dried rose petals (optional)


1. Mix together all the ingredients to make your raw chocolate. Add coconut oil or raw cacao if your consistency is too dry or too runny. (Alternatively you can just melt a raw chocolate bar)

2. Pour some chocolate on each spoon to make a thin base layer and place in the fridge for a few minutes to firm up.

3. Place a small amount of peanut butter on each spoon and top with more chocolate. If you want to play around you can make a marble pattern on the wet mixture with a toothpick. Place in fridge to firm up. 

4. Store in the fridge and serve with dried rose petals if you're a little extra like me.

RecipesInlace mediaRecipes
lover smoothie

PICTURE: Ona rihu

(vegan, love booster)

Vegan Raw Chocolate Smoothie

Valentine’s day is right around the corner and we wanted to treat you with something special you can enjoy by yourself or with your lover. This cacao smoothie is packed with all the goodies to support the sensual side of yourself.  Enjoy this magical liquid by yourself, with some self love action, or with your partner to fill yourself with with the lust of love. 


You'll need (DOUBLE for 2 lovers to enjoy)

a frozen banana

1 tbsp cacao powder (for getting the natural high)

2 cardamon pods for stronger flavour, but 1 tsp of cardamon powder will do too

1 tsp maca (for the extra boost of sex drive)

2tsp chia gel

Add plant based milk of your choice, for desired thickness

Sprinkle a little bit of good quality salt after blending and mix it with a spoon


Extra goodies to add up

baobab powder for extra thickness 

1 tl licorice root powder for stress relief 

a sprinkle of ashwagandha for an extra boost of happiness 

You can also half the amount of the plant based milk with crystal infused water. Leave your favourite crystal in water jug overnight and you're good to go with super charged goddess water. 

top with coconut whip or cacao sauce for extra messiness 


Blend your lover smoothie and enjoy the love you'll be filled with. ♡


velvety coconut + cauliflower soup

writer: Emma Ranne
Picture: Emma Ranne

(GF, Vegan)

Vegan velvety cauliflower soup and crystals

Vegan velvety cauliflower soup and crystals

creamy soup topped with white wine vinegar
and lovage spiced cherry tomatoes


Soups have been a go to meal for me since living on my own. It's so convenient to make a big batch on Sunday so you have easy lunch on the hand throughout the week. Just switch up the toppings every now and then to keep things exciting. You could even cook some quinoa or rice for on the side and turn it into a hearty dinner. 

This recipe (like pretty much all of my go to recipes) is quick, easy and super tasty! The creamy soup has a nice spice kick to it and the vinegar tomatoes bring some contrast to the creaminess.



  1. Cut the onion and bake it in a sauce pan with the garlic cloves and some olive oil. Add the curry, cumin and ginger.
  2. Add the cauliflower, water and red lentils. Bring the water to a boil and reduce to heat to a temperature where you can let the soup simmer for about 15 minutes. After 10 minutes add the coconut milk, salt and pepper. Check the taste.
  3. The cherry tomatoes are super quick and easy to make. Cut your red onion and tomatoes. Throw them in a pan with all the other ingredients and bake until the onion is soft.
  4. Eat the soup hot. If you live alone like me you’ll have quite a bit left over, but this soup only gets better when re-heated as the spices will do their magic. Top with daikon sprouts and sesame seeds. 


  • 1 big cauliflower, cut into chunks (use the stem too!)
  • a 400 ml can of coconut milk
  • 1,5 l water (add some more if the soup feels too thick)
  • 1,5 dl red lentils
  • 1 onion
  • 2 cloves of garlic
  • salt + pepper
  • 1,5 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp ginger
  • 250 g of cherry tomatoes
  • a red onion
  • a pinch of dried lovage
  • a splash of water
  • a few tbsp white wine vinegar
  • salt + pepper
  • daikon sprouts
  • sesame seeds





orange juice reborn

Writer: Ona Rihu
Picture: Ona Rihu

Easy Orange Juice Tips


We all know freshly squeezed orange juice is like totally awesome. It’s sweet, healthy and delicious. But what if I told you that it could be even more than that? Using these simple hacks you can bring your OJ game to the next level, and make everyone a little jealous at brunch. Simply pop these ingredients into your juicer next time you’re making OJ.  You'll thank us later.


Duh! Who doesn’t want to look a bit more alive during the winter? And give your tan an extra boost during the summer? Carrots have lots of Beta-carotene, which has numerous of benefits when it comes to your skin and immune system. Carrot can also reduce stress, which is like, totally a chill bonus.

Turmeric + black pepper

Freshly cracked black pepper helps your body absorb all the nutrients from the turmeric. This stuff is like the anti-inflammatory God, as you may have heard already. Turmeric is highly inflammatory and known as a natural ‘mood booster’. So how about a happier OJ? That's what we thought. Thanks for the better vibes turmeric!

vegan cheese sauce


writer: ona rihu
picture: ona rihu

Vegan Cheese Tacos

This cheese sauce is one of those vegan life hack - recipes. You’ll try it, fall in love and never look back. Who wants all that gross stuff you get in dairy cheese when you can make your own using a few simple plant based ingredients in your own kitchen?


potatoes (3dl diced)
carrots (2dl diced)
2 tablespoons nutritional yeast
2 tablespoons olive oil
juice from half a lemon
onion powder
garlic powder


So let's get started!
1. You want to start off by peeling the potatoes and carrots and dicing them into small cubes.
The smaller they are, the faster they cook, obviously.
2. Boil the potatoes and carrots until soft and rinse with cold water so you can put them in your blender straight away.
3. Once you have your base in the blender you can add the rest of the ingredients. There you go!
Be sure to taste the sauce and adjust the flavour with spices if needed.
You can even add a little turmeric for some extra health benefits & kick!

the best vegan carrot cake


writer: emma ranne
picture: emma ranne

Carrot cake is the perfect cake for brunches, parties and rainy afternoons. It’s nothing too fancy, but like they say ’’the less fancy the cake, the more delicious it will taste’’ (ok I just made that up, but I think it’s actually quite true most of the time). This cake is packed with carrots and cheered up with some cozy spices. It’s very easy to make, and I’ve declared it to be the fail proof cake recipe after multiple attempts with my rather un precise measuring style (doesn’t always work out when baking).

vegaaninen porkkanakakkuresepti


  1. Peel and grate the carrot in a separate bowl. Mix all the dry ingredients together in a bowl and all the liquids in another. Mix the flours with the liquids in small bits, stirring slowly in between (avoid stirring too much). Add the carrots and mix once more.

  2. Pour your dough in a floured cake form. Bake the cake at 200C for about 45 min. Let the cake cool down completely before adding the frosting.

  3. Prepare the frosting by first mixing the cream cheese with the margarine and then slowly adding the icing sugar and mixing well in between. The frosting should be quite thick, so keep on adding icing sugar till it seems like it could stay on top of the cake. Spice the frosting with a tiny bit of lemon juice to cut the sweetness.

  4. Decorate the cake with nuts, seeds and maybe some lilies. Enjoy it with a cup of tea and a bunch of friends. Perfect for brunches, parties and rainy afternoons. 

the cake

  • 2 big grated carrots (about 4dl)

  • 7dl flour

  • 1 tspvanilla sugar

  • 2 tsp cinnamon

  • 1 tsp clove

  • 0,5 tsp ginger

  • a sprinkle of salt

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 3 dl brown sugar

  • 1 dl water

  • 2 dl rap seed oil

  • 0,5 dl brown syrup

  • 2,5 dl vegan vanilla sauce (I used Oatly) 

the frosting:

  • 150g vegan cream cheese (I used ’på mackan’ cream cheese from Oatly)

  • 50g vegan margarine (room temperature)

  • 3,5-4,5dl icing sugar

  • 1 tsp lemon juice 


thai inspired sweet and sour bowl

(GF, vegan)

writer: emma ranne
picture: emma ranne

Thai inspired vegan bowl

I’ve been loving these kinds of veggie bowls lately. I usually make a base of courgette noodles and spice things up with whatever I’m feeling like that day. Here is one of my go to bowl recipes, for when I feel like Thai, but am too lazy to start prepping a curry from scratch.

Sweet and sour courgette noodles, lots of green veg, lime spiced smashed chickpeas and some hearty whole grain pasta. Spiced up with fresh chili and parsley. Can't go wrong I'd say.



  • Green veggies (I used kale and brussels sprouts)
  • courgette
  • mushrooms
  • radish, thinly sliced
  • chickpeas (I used pre-cooked ones)
  • lime
  • multigrain pasta
  • goji berries and nutritional yeast(optional)
  • chili and parsley
  • 1 tbsp white wine vinegar
  • a drizzle of olive oil (preferably cold pressed)
  • 1 tsp agave





  1. Make the lime spiced mashed chickpeas by just mashing the chickpeas with a fork and spicing them with some freshly squeezed lime juice, salt and pepper. 
  2. Make you courgette noodles (easy with a juliane peeler, but you could even just use a regular peeler), spice them with the vinegar and olive oil.
  3. Prep your veg by steaming the kale and brussels sprouts (I usually just put the on a non-stick pan and add a few tbsp of water). Add salt, pepper, the agave, and some more lime juice. Lastly add the radish and mushrooms. Cook for a few more minutes.
  4. Cook your pasta. Remember to add enough salt in the cooking water and to not over cook it (usually 60% of the time that they say on the pasta packet will do). It makes a difference.
  5. Put your bowl together with all the prepped ingredients. Top with freshly cut chili, goji berries and some parsley.
rainbow waffles

(gf, vegan)

writer: emma ranne
picture: emma ranne

vegaaninen vohveliresepti

This is what resulted from a rainy Wednesday, when two of my friends came over (the other one carrying a waffle iron),to experiment with vegan waffle recipes. We went full out with colors and spices and soon these three pretty delicious flavors of vegan, easy and on top of all gluten free waffles were born. Anyone up for matcha green, spicy turmeric or sweet beetroot waffles?


  • 3,5dl gluten free oat flour
  • 2,5dl to 3dl plant based milk (I used oat milk)
  • 2 tbsp chia seeds + 4 tbsp water
    let soak for about 5min so it becomes jelly
  • 2 tbsp maple syrup
    agave would work too!
  • 2 tsp baking powder
  • a sprinkle of salt
  • 1 tbsp coconut oil
    (+extra for baking)
  • 1,5 tbsp matcha powder
  • 1 tsp turmeric + cinnamon + cardamom
  • 0,5 dl beetroot juice
    (we used a cold pressed one)


  1. Mix all the drive ingredients together in a bowl (except for the matcha, turmeric, cinnamon and cardamom. We'll use those later after dividing the waffle mix in 3 batches)
  2. Divide the mix of drie ingredients in 3 batches of 1dl+ about 1 tbsp.
  3. Add the matcha to your flour mix for the green waffles, and the turmeric+cinnamon+cardamom to your flour mix for the yellow ones
  4. Mix 1dl plant milk to the matcha waffle and turmeric waffle mixes, for the beetroot waffles we will replace 0,5dl with the beet root juice (so mix in 0,5dl milk + 0,5dl juice)
  5. Melt the coconut oil, mix it with the chia ''egg'' and maple syrup and divide this mix over the waffle mixes.
  6. Let rest for about 5 min. Meanwhile you can heat up the waffle iron, set the table and take care of the toppings.
  7. Bake the waffles with the waffle Iron until they turn crispy. Use some coconut oil (or other oil of choice, you won't need much) to make sure the waffles don't stick to the iron.
  8. Serve with for example berries, fruit, coconut flakes, and vegan vanilla sauce (the one from Oatly was very nice with these!)