Pesto Pizza with Rice & Lentil Crust

Pesto pizza with a green lentil and brown rice crust
Pizza as a high-protein, high-fiber, gluten-free, soy-free vegan power food? Absolutely! That is if you can set aside the bread and cheese for a moment 🙂

Brown rice and green lentil combination is a great powerhouse with a great balance of high-quality protein, fiber and complex carbs. And that makes the duo a very attractive option for a worthy pizza pie crust. I love the how this turned out, the crust held of really well without crumbling away, it had a great flavor and a delightful texture.

The pesto sauce hardly needs any advertisement 😉 And it complements this crust brilliantly with that delicious fragrance. The recipe is below:

Continue Reading

Blueberry Oat Pancakes

Blueberry Oat Pancakes

Vegan pancakes made with rolled oats, peanut butter, blueberries and plant milk (veggemo!). I love how delicious and fluffy these turned out, and the texture due to the rolled oats add yet another dimension to be excited about. The recipe is below, right after a brief review of my plant milk of choice for this recipe.

Continue Reading

Quinoa Porridge with Pine Nuts

Quinoa Porridge with Pine Nuts

A hearty, filling, delicious breakfast option with a huge nutritional punch. I always loved the combination of quinoa and pine nuts. The subtle sweet flavor of the pine nuts perfectly complements the maple sweetened quinoa and the whole dish is brightened up with fresh fruits. The recipe is below.

Continue Reading

Vegan Chocolate Cake

Vegan Chocolate Cake

A delicious, lush chocolate cake with great texture may well be the ultimate treat. And it is the holiday season with lots of chocolate cravings so I think the occasion called for the effort to bake one!

I am very particular when it comes to cakes, a little too far on the snobby side. I want the happy place between light and fluffy (also known as spongy :P), and the dense and heavy, brownie-like texture. And I don’t want the cake part to be dry, I want to feel the chocolate! So that’s the place this cake fits right in. The chocolate cake, by itself, is very much worth baking. From there on, I let the peanut butter and coconut cream do their things for the filling and frosting, respectively. The full recipe is below.

Continue Reading

Curried Red Lentils

Curried Red Lentils

I love spicy food and that  very much reflects on my cooking. I just think spices hold almost magical powers to absolutely transform recipes, develop deeper lingering tastes and open up entirely new possibilities. But that potential is only realized when you come across a flavorful batch of spices. That, in my experience, has been very hard to find consistently.

Continue Reading

Kale, red cabbage and lentil salad

Kale Red Cabbage and Lentil Salad

I love the combination of kale and red cabbage, they are so perfectly complementary. With a strong pairing like that to start with, not a whole lot more is needed to arrive at a great salad. Pickles, parsley and a vegan mayo based dressing to brighten it all up, and green lentils to up the protein game. Nutritious, super simple and versatile, here is the recipe:

Continue Reading

Curried Pumpkin Soup

Curried Pumpkin Soup

I love the fall season and everything seasonal, including pumpkins everywhere! But I must confess I do struggle with the sweetness of pumpkin in a soup sometimes. That is unless it is curried! The depth and the heat of the spices pair so well with the coconut cream and pumpkin combination. In love with this one! The recipe is below:

Continue Reading