Browsing Tag

Vegan

Recipes Snacks

Berry Bliss Balls

Introducing my recipe for Pink October! Raw, vegan and gluten free, these pink berry bliss balls will take you only five minutes to prepare. They make a lovely healthy snack to enjoy anytime of the day. 

Ingredients
1 cup (100 g) mixed berries, fresh or frozen
3/4 cup (80 g) gluten free oats
1/4 cup (35 g) coconut flour*
1/3 (20g) shredded coconut
1 tbsp coconut oil
1 pinch of salt
1/4 cup (40 ml) maple or agave syrup

* Possibility to replace coconut flour with almond flour if desired.

** You can replace agave or maple syrup with 4 pitted fresh dates. If using them, adjust the quantity of water to moisten the texture.

Instructions
Place all the ingredients in a food processor and mix until you get a sticky dough. If too dry, add a few drops of water. With your hands or using a small ice cream scoop, shape the balls. Optional: coat with shredded coconut or unsweetened cocoa powder. Let set in refrigerator for at least one hour before serving. Store in an airtight container placed in the refrigerator for up to one week, or up to one month in the freezer. Enjoy!


By: Delphine Fortin, Author and food blogger behind Del’s Cooking Twist. Find original recipe here!

Events Featured Previous Events

The ultimate Sunday Combo

On the 27th of August we experienced the ultimate Sunday combo, bringing together heartfulness, yoga, brunch and bubbles in the cutest setting in the backyard of Ling Long restaurant, home of The Yoga Story

Our amazing Life Coach Sandra Aggemo and Yoga teacher Mo concocted a session mixing personal introspection, connection exercises and yoga: food for body and soul. Centered around the main question: “Who am I?” Sandra and Mo took our guests on a 75 minutes’ journey deep within themselves.

After that it was time for a delicious vegan brunch buffet brought to us by Ling Long‘s very own chef, sprinkled with bubbles! Later on everyone went home with a beautiful tote bag from Grounded Factory that also provided the gorgeous mats for the session as well as a complete training outfit from I Can I Will.

A wonderful way to spend a Sunday! Thank you to everyone who attended and to all our sponsors and collaboration partners for making it an afternoon to remember.














Head over to Facebook to see more pictures from our event and to keep track on whats up next.


By: Morgane Oléron / Photo cred: Melker Sehlstedt & Henriette Danielsen

Previous Events

Yoga, bubbles & brunch

Sundays are for brunch, no debate there. If it´s vegan, it´s even better and throw a little yoga in there and you got yourself the perfect start to the day.

We were lucky enough to be treated with the perfect combination of yoga, bubbles and a vegan brunch yesterday as we were invited by mymuesli to a beautiful event organized by Angelica Eldh and The Yoga Story.

We joined a joyful bunch of ladies in the adorable courtyard of Ling Long. When we arrived, we changed into a pair of tights and a sports bra from “I Can I Will” and enjoyed Frill´s frozen smoothie topped with mymuesli´s summer muesli. Afterwards we tuned in for 60 minutes of Vinyasa led by Ayla Earey on the beautiful mats from Grounded Factory, mats which are so pretty they messed with our balance poses since we couldn’t stop staring at the tropical prints. Lastly we got to mingle with all the ladies present while enjoying champagne (even spiced with Frill), followed by an amazing vegan brunch. The food was seriously TOO good!

It was a wonderful start to a sunny Sunday and we are grateful to have been invited. Thank you mymuesli, Angelica, The Yoga Story, Grounded Factory, I Can I Will, Frill and all the other ladies there.


See all the pictures from the event in our Facebook album.


Photo cred: Angelica Eldh, Melker Sehlstedt & Henriette Danielsen

Baking Recipes

Orange glazed cinnamon rolls

Looking for a zesty comfort food to enjoy this weekend? Look no further! Give these vegan orange glazed cinnamon rolls a try.

Ingredients
1 cup of your favorite unsweetened plant milk (I prefer soy or almond)
1/2 cup vegan butter 
1 packet instant yeast
¼ tsp salt
3 cups all purpose flour
1 ½ tsp cinnamon
¼ cup + 2 tbsp cane sugar

Glaze Ingredients
1 cup confectioners’ sugar (whatever vegan brand you prefer!)
3 tbsp orange juice
Orange zest from one orange
1 tsp vanilla extract

Instructions
In a large sauce pan, heat the plant based milk and 3 tbsp of vegan butter until the butter is melted. It should be about the temperature of bathwater, not too hot or it can kill the yeast! Pour your mixture into a bowl and sprinkle in the yeast. Let sit for a few minutes – when it gets foamy you’ll know the yeast is activated. Next add in flour and stir until just combined. Once it’s sticky, transfer it to a floured surface to knead. Knead until it is less sticky and make a ball with the dough.

Oil a large mixing bowl and add your dough ball back in. Cover with plastic wrap or a towel and leave it out to rise for about an hour. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp melted vegan butter and top with sugar and cinnamon. Now roll the dough with the seam side down, and then cut the dough into 2 inch sections and place into an oiled pan.

Preheat your oven to 350 degrees F. Brush the tops with the remaining vegan butter and cover with plastic wrap or a towel again to rise. Bake for 25-30 minutes or until golden brown. While they’re baking, mix together all of the ingredients for the orange glaze in a medium sized bowl. After it’s cooled for a few minutes, top with orange glaze, and enjoy!


By: Samantha Thayer / Photo cred

Baking Recipes Snacks

Two-in-one snack edition

From no-bake energy bites to healthy mini peanut butter pies! 

These healthy no-bake energy bites, packed with superfood, are the perfect healthy snack to enjoy anytime of the day. Top them with a delicious vegan peanut butter mousse and you can turn them into some yummy and healthy mini peanut butter pies.

For the energy bites:

Ingredients (makes 8)
1 cup old-fashioned oats
½ cup unsweetened shredded coconut
½ cup ground flax seed
1 tbsp chia seeds
½ cup peanut butter (or almond butter)
⅓ cup honey (or agave, or maple syrup)
½ cup mini chocolate chips
1 tsp vanilla extract

Instructions
Stir all the ingredients together in a medium bowl until thoroughly mixed. If too gooey, add some more oatmeal, if too dry, add some water. Cover and let chill in the refrigerator for half an hour. Once chilled, shape into patties, using a stainless-steel measurement cup (¼ cup size), or simply roll into small balls if easier. Store in an airtight container and keep refrigerated for up to 1 week.

For the vegan peanut butter mousse:

Ingredients
1 can full-fat coconut milk
4 tbsp natural creamy peanut butter
2 tbsp maple syrup

Instructions
Chill coconut milk overnight. When ready to use, remove the lid and scoop out the solid cream from the top into a chilled bowl (reserve the liquid part for a smoothie recipe for example). Using a mixer, beat until creamed together, about one minute. Add peanut butter and maple syrup, and stir until well combined. Transfer into a piping bag and pipe onto each energy bite. Chill for at least one hour before serving. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist. Find original recipe here! 

Nutrition Smoothies/Juices

Pink power

Whenever you need a colorful uplifter! 

On the go, quickly need a snack or just feeling lazy? Here’s your saviour; a pink power smoothie! Healthy snacks don’t have to be complicated. Let’s do this!

Ingredients
1 banana
1 dl frozen raspberries
2 dl soyghurt (sugarfree)
A splash of oatmilk

Instructions
Simply mix it all together, serve in a gorgeous jar or just turn the blender up side down and chug it all down if you’re feeling lazy (happens at my place a whole lot). Enjoy!


By: Nutritionist Clara Mo

Dinner Nutrition

Creamy tofu pasta with homemade ajvar & fresh basil

This is a favorite at our place and it would be a crime not to share the recipe! Make a huge batch and enjoy it for days or make it as a fresh and delicious dinner for two.

Ingredients (serves 2)
150 g Whole grain pasta
150-200 g Tofu

4 Red peppers
1 Zucchini
1 Red onion
1,5 tbs Apple cider vinegar
1 tbs Canola oil
Salt, pepper, oregano & fresh basil

Instructions
Cut the onion into pieces and the red pepper into 5 big pieces each and get rid of the core. Remove a tiny amount of the soft part in the middle of the Zucchini and then cut the rest of it into cubes (as shown in the picture). Put the onion, the red pepper and the zucchini on a baking sheet and make sure the inner parts of the red pepper are pointing downwards. Put it all into the oven at 200 degrees until the veggies turns soft.

Meanwhile, cut the tofu into cubes and fry in a pan until golden brown and start cooking your pasta.

When the veggies are finished baking, take it out and start removing the shell of the red peppers. Put the soft inner parts in a blender along with half amount of the zucchini and onion. Add apple cider vinegar, oil, salt, pepper, oregano and basil and mix until smooth. PS! The taste of the pasta sauce (ajvar) should of course be tasty but a bit more salty and flavorful compared to if you would eat it as it is. When mixing the sauce with the pasta the flavors will be diluted.

Blend your homemade sauce into the cooked pasta and add the rest of the pieces from the onion and zucchini as well as fresh basil to the dish. A strong recommendation from me is to serve the dish with green pesto and some sprinkles of salt if needed. Enjoy!


By: Clara Mo

Baking Nutrition

Mid-week delight

There’s nothing better than the smell of fresh muffins baking in the oven. These muffins are made with whole wheat flour, and are dairy- and egg-free.

With only 10 minutes needed to prep, and about 18 minutes of baking, these vegan almond-blueberry muffins will be ready to devour in no time.

Ingredients
1 ½ cup whole wheat flour
¼ cup brown sugar
½ cup white sugar
½ tsp. salt
2 tsp. baking powder
 cup coconut oil
1 cup applesauce
½ cup almond milk
½ cup old-fashioned oats
1 cup almond slices
1 cup blueberries (can be frozen or fresh)

Instructions
Preheat the oven to 400*F and grease your muffin pan. Combine all the dry ingredients, then add the wet ingredients. Fold in blueberries. Pour batter into muffin cups, I filled mine to about ¾ full. Bake for 17-18 minutes and then they’re ready to be enjoyed!


By: Samantha Thayer

Baking Nutrition

Easy Vegan Banana Bread

Today we’ve got a quick, easy banana bread recipe that is dairy and egg free to share with you.

This bread is great as a dessert, breakfast, or afternoon snack. Feel free to add crushed walnuts or sliced bananas as a topping if you prefer.

Ingredients
3 large mashed bananas
2 tbsp. ground flaxseed
1/3 cup rice milk (or almond milk)
1/3 cup coconut oil (melted)
2 tbsp. maple syrup
2 tsp pure vanilla extract
1/4 cup plus 2 tbsp. cane sugar
1/2 cup oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 1/2 cups flour (almond flour is a great choice)

Instructions
Preheat the oven to 350°F (170°C). Lightly spray a 9×5-inch loaf pan with oil and set aside. Mix wet ingredients until well combined and then add dry ingredients to wet ingredients and combine. Pour into loaf pan and place into oven.  Bake for 45 minutes until light golden brown on top. Let cool for 30 minutes before serving. Enjoy!


By: Samantha Thayer / Photo cred

Dinner Nutrition

Happy meal

Burgers are often associated with being unhealthy and something many only eat during the weekends. We however like our burger whenever we feel like it! 

Try this yummy vegan burger and prepare for a happy meal! Feel free to add some fried veggies on the side, make a salad or maybe even some sweet potato fries? Whatever tempts you!

Ingredients
Dark rye bread
Vegan burger (we used
Anamma)
Crème fraiche (we used Oatly)
Sriracha
Leafy greens
Cucumber

Instructions
Fry the burger in a pan and while it’s getting ready prepare the bread with leafy greens. Then add the burger and top with cucumber, a dash of crème fraiche and sriracha. Voila, you’re ready!


By: Henriette Danielsen / Recipe and photos: Clara Mo