Posts tagged vegan
marquisette biscuits


writer: emma ranne
picture: emma ranne

vegan marquisette biscuit recipe

The little biscuits are perfect for festivities, parties and gatherings of all kinds. They're very easy to make and require only a couple of pretty basic ingredients. A great recipe to take out if your grandma calls you in the morning to tell you she's coming over for tea in the afternoon (I would actually absolutely love it if she did).

 The recipe is by no means super healthy, which makes the the perfect special treat. They taste very good and whenever I’ve made these the party guests have just kept on wondering ’’how can these be vegan?’’. The recipe makes a batch of about 20 deliciously crispy and golden biscuits. Oh, and it’s important to mention that they pair very well with a cup of herbal tea. Just as a little bonus tip. 



  • 100g vegan margarine (let soften in room temperature)

  • 60g sugar of choice (I used brown coconut sugar)

  • 150g flour (*works with regular GF flour too!)

  • 1 flax seed egg (1 tbsp grounded flax seed + 2 tbsp water)

  • a pinch of baking soda

  • a generous sprinkle of vanilla powder

  • 200g vegan dark chocolate of choice



  1. Heat your oven at 180C. In a bowl whisk the margarine and sugar together (I recommend using an electric mixer and putting it on full speed). The mixture should turn out soft and fluffy.

  2. Put the mixer at a lower speed and add the flax seed egg and vanilla. Also add the flour bit by bit (use a strainer, you want to keep the batter airy).

  3. Use a piping bag with a star shaped head to shape the cookies. Bake them in the oven for about 10 minutes, until they’re golden and your kitchen smells like vanilla.

  4. Once the biscuits have cooled down, melt the chocolate and dip both ends of the biscuits in it. Ready once the chocolate has hardened.

gooey tahini dreams

writer: emma ranne
picture: emma ranne


Who doesn’t love creamy gooey tahini? The perfect pair to drizzle over your morning oats, mixed with lemon into a dreamy salad dressing or as the secret key to velvetiness in your hummus.

Besides its tastiness tahini is also a pretty great food from the perspective of nutrition. 2 tbsp of tahini (from unhulled seeds) counts for 195mg calcium of your daily (in Finland) recommended 800 mg. Tahini is also a source of calium and magnesium and the protein content isn’t looking too bad either. Most of all it’s of course a very yummy source of healthy fats.

This was my first go at making tahini myself and it was so easy and quick to do that I feel pretty silly for having waited so many years consuming jars of store bought tahini before giving this one a go. The end product was tastier, way more budget friendly and since I bought the sesame seeds from a bulk store it was zero waste too. Win, win, win I’d say.

I really hope you’ll give this one a go!


  • 240g sesame seeds (I used unhulled, for the extra calcium)

  • 40g sesame oil (could be skipped if you were to have an extra powerful food processor

  • a pinch of sea salt


  1. Toast the seeds in a hot skillet for about 5 min until lightly browned. Be sure to stay close and keep an eye on the process, the seeds burn super easily. Take off the heat and let cool down for about 30 min or longer

  2. Pop all the ingredients in your blender and blizz it together. It might take a few rounds of scraping the sides of the blender with a wooden spoon to get it all nicely mixed. Also keep the oil handy and add more if you feel like it needs it.

  3. Check the taste and keep in a sterilized jar.

Can’t wait to get experimenting with other nut and seed butters! Do you have a fave?


Calcium intake of vegans (

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




rose coloured brekkie bowls

(vegan, GF)

writer: emma ranne
picture: emma ranne

persimon and lingonberry smoothie bowls with spicy granola

A pretty looking and even more so delicious tasting breakfast has the ability to make or break a day - an introspective fact.

These frosty cold mornings have tuned down my breakfast inspirations and most mornings I find myself cooking maca spiced oatmeal with my thoughts on auto-mode. Not that there’s anything wrong with oatmeal! I’ve been praising this comfy breakfast kind that’s one of my favourites here multiple times, but like with all things: sometimes it’s good to shake things up a little.

When I’m having a creative burst my breakfast kitchen turns into a fruit powered alchemy lab. I like to always go with the something a little extra and enjoy experimenting with different flavours and spices to keep things exciting. This creation was born on one of those mornings, when the weather was grey and I was in no hurry to go anywhere. It’s quite an ambitious creation, but if you have the crunchy granola and spicy chia prepped before hand it’s put together in a minute or two.
Hope you enjoy it <3

persimon and lingonberry smoothie bowls

ingredients for 1:

  • a frozen banana

  • 1/2 of a big (preferably extra ripe) persimon or sharon

  • a big handful of frozen lingon berries

  • a pinch of cardamom and a tsp of (optional) maca root powder


  1. easy breezy: pop all of the ingredients in your blender and let it do its magic. Don’t have a blender?
    a food processor or hand mixer would do the job too (*Empirically tested by me during the most of last summer when relying on an old hand mixer and big sauce pan to blend my smoothies in - requires some extra patience but works just fine)

orange blossom and chai chia pudding

ingredients for 1:

  • 2 tsp of chia seeds

  • 1 dl (100ml) of cooled down extra strong chai tea

  • 1 tsp of orange blossom water


  1. measure all of the ingredients in a little bowl, whisk together and pop it in the fridge. During the first half an hour go back to give it another stir every 10 minutes or so to make sure the consistency becomes even. Ideally made the night before, but if you have an extra 30 min in the morning you could assemble this in the AM too.

ginger spiced golden granola

ingredients for a big jar:

  • 3dl millet groats

  • 2 dl Oat flakes (the bigger ones)

  • a handful of sunflower seeds

  • 1/2dl of oat flour 

  • about 1 cm of fresh ginger peeled and grated

  • 2 generous spoonfuls of turmeric

  • a tsp of cinnamon

  • a dash of cardamum and salt

  • dried figs cut into chunks


  • 1 generous tsp of tahini

  • 2-3 tbs of hot water

  • a dash of maple syrup

  • (+ an optional tbsp of orange blossom water)


  1. Measure all of the liquids in a small bowl and whisk together

  2. Mix all the drive ingredients together and combine with the liquids -> you should get a dough like mixture

  3. Form tiny cluster from the dough and spread them out on a baking sheet

  4. Bake at 150C (or 100C if you have more time) and give the granola a mix every 10 minutes until it’s all crispy and your kitchen (read whole 23 sqm apartment) is smelling cozy.

When you have all of the elements above ready it’s time to let your creative spirit loose. Make your master piece by assembling everithing in your favourite brekkie bowl and decorate it with your favourite berries. Light a candle, brew a cup of tea, put on your favourite morning tunes and enjoy slowly enjoying the cozy morning <3

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.


cauliflower x chocolate ice cream

(raw, vegan, gf)

writer: emma ranne
picture: emma ranne

raw vegan chocolate cauliflower ice cream

It's actually been hot here in Helsinki lately and thus it's time to bring back the ice cream game.  I love to experiment when it comes to ice creams (yeah ok I love to experiment when it comes to food in general, but ice cream is an especially fun experimenting field). I like to challenge myself and lately I've been trying to learn new ways of hiding raw veggies in unexpected recipes. Also in my ice creams. Are you ready to try the sweet combo of cauliflower and chocolate?


ingredients (for one)

  • a big handful of frozen cauliflower
  • 2 frozen coconut milk ice cubes
  • half a frozen banana
  • a splash of oat milk
  • a table spoon of raw cacao
  • a few drops of stevia (or a date or 2)




  1. Cut your cauliflower in chunks and pop them in the freezer the night before you plan on making your ice cream. I used raw cauliflower, but if you're after an even creamier texture you could cook the cauliflower for a couple of min before freezing it. Make coconut milk ice cubes simply by freezing canned coconut milk in ice cube forms and also remember to check if you're good on frozen bananas (we've all been in that situation where you think you still had a banana in the freezer for one smoothie...)
  2. Simply pop all the ingredients in a (preferably high speed) blender or use a mixing stick to blend the ingredients together. If it's too hard on your blender you can always add some more oat milk or wait for your frozen ingredients to thaw a bit
  3. Enjoy straight away, preferably in hot sunny weather but if the sun is not around we can always pretend it to be that time of the year. 

Hope you enjoy this!

summer rolls

(vegan, Gf)

writer: emma ranne
picture: emma ranne

Colourful Vegan Summer Rolls

If I were to pick a favourite food I would never succeed, but Vietnamese summer rolls would be somewhere quite high up in my top foods list. I mean yummy food with a crafty factor to it when putting them together, how could I not love that? The rolling is the challenging part (check youtube for handy tutorials if you're new to this), but no matter the look the taste will pay off the effort in the end.

When it comes to summer roll fillings, you can let your imagination run wild. I went for the rainbow look this time (or in other words the ''I can't make up my mind so I'll go with it all'' -look). Experiment with your favourite veggies, herbs and sauces. Maybe go for some tofu? Or maybe something sweet to add some contrast. Try and throw in some fruit. Papaya and mango do magic!

in my rainbow rolls:

  • Rice paper (check out the Asian groceries)
  • Daikon sprouts
  • Spiralized carrots
  • Red cabbage, cut thinly
  • Avocado
  • Humus
  • Parsley



  1. Try adding the sauce in the roll. Hummus works nice, peanut satay is a classic!
  2. Cut your veggies super thinly. It's also easier to roll if they're cut at about the same length.
    If you get everything cut into sticks of 7cm, I can tell your creations will look fine.
  3. Pop fresh herbs in the rolls. Maybe mint, basil or parsley like I did.
  4. Don't feel like you have to stick with the classic fillings.
    You could pretty much use anything that is either in sauce form or possible to be cut into sticks.
  5. Try this as a party food! You could ask everyone to bring some random fillings along. 
    Get crafty and creative together!



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!

tara's butternut squash toast


writer: Tara Junker
picture: Tara Junker

Tara Junker Breakfast recipe

This is a recipe by our lovely friend Tara Junker, who also happens to be a food magician (no but seriously, you should check out her insta feed!). We are so eager to give this one a go, but now let's give Tara the word:

At first glimpse this toast may look like so much work, but both the fennel and cashew butter can be made days in advance. I always have some pickled vegetables ready in my fridge to make any meal of the day feel a bit more fancy.


  • 2 slices of sourdough bread
  • 1/2 small butternut squash
  • 2 tsp sumac
  • 1 pinch of salt
  • Olive oil

Cashew butter:

  • 2 dl cashews
  • 1/2 tsp of chili powder
  • 1 garlic clove
  • salt to taste

Pickled Fennel:

  • 1 fennel

  • 1 dl white wine vinegar
  • 3 dl water
  • 3 tablespoons sugar
  • 2 tablespoons organic lemon zest


  • Seeds e.g. hemp and sesame
  • Rucka sprouts 



  1. Pre-heat the oven to 175 degrees. Place the nuts on a baking sheet and toast for 10 minutes. Place the cashews in a food processor and process for about five minutes, scraping down the sides when necessary. Chop the garlic. Ad the spices and blend for another five minutes.
  2. Turn the oven up to 200 degrees. Slice the butternut squash (save the seeds, and toast them as a snack) and pour over some oil, sumac and salt. 
  3. Slice the fennel into thin slices. In a small pott, ad vinegar, water and sugar. Bring to a boil. Add lemon zest and fennels into a glass jar and pour over the vinegar mix. Let it sit for at least 10 minutes.
  4. Toast the bread. Spread the butter on the toasts, ad the fennel and then the butternut squash. Garnish with seeds and sprouts.

P.S. We met up with Tara a couple of weeks ago to have a chat + brekkie date
and oh my it was  probably the pretties brekkie anyone has ever made me!
You can read the interview here.

10 minute recipe: veggie noodles + beetroot hummus

writer: Emma Ranne
Picture: Emma Ranne


Bean pasta and beetroot hummus

This is one of those recipes that came out of a ''I don't know what to cook and I don't have much time to figure it out''' situation, and has been a favourite ever since. Fresh veg, with creamy hummus, spicy mushrooms and lots of vibrant colour. If you have the beetroot hummus ready, like I had this recipe will literally take you like 5 minutes to prep. 


Ingredients (for 1):

  • GF veggie noodles (I used these)
  • 1 tiny or 1/2 of a larger zucchini
  • a handfull of mushrooms
  • chili flakes and paprika (1/tsp of both)
  • beetroot hummus (check down below)
  • fresh parsley

for the hummus (a larger batch):

  • 1 pre cooked beetroot
  • about 200g of cooked chickpeas
  • juice from 1/4 lemon
  • a tbsp of tahini
  • a sprinkle of salt and pepper
  • a tbsp of olive oil
  • water (start with 1 dl and add more untill you have the desired consistency)


  1. prep your noodles and shave your zucchini with a julliane peeler (a regular peeler will do too).

  2. Prep your mushrooms in a pan with the spices.

  3. Make your hummus by mixing all the ingredients in your blender or with a hand blender until smooth and velvety.

  4. Once ready put the pieces together on a plate and sprinkle with a bunch of fresh parsley (more was added after the picture, I love parsley!) and some nutritional yeast if you have that on hand. 


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!)