Browsing Tag

Vegan

Breakfast Recipes

Tofu Scramble

Little is more luxurious than serving scrambled eggs for breakfast, am I right? But what if you switch out the eggs with tofu?

Having heard so much about this twist, I of course had to give it a try! And Sarah´s recipe at makingthymeforhealth was definitely a hit! Whether you’re vegan, vegetarian or simply just interested in trying to eat more plant-based, give it a try.

Fun fact: The turmeric gives it a light yellow color that resembles scrambled eggs!

Ingredients
14 ounces soft tofu
1,5 teaspoons oil
1 small red bell pepper, stemmed, seeded, and finely chopped
1 minced shallot
A pinch of salt
A pinch of turmeric
A pinch of pepper
2 tablespoons finely chopped fresh basil

Instructions
Cover a baking sheet with paper towels and crumble the tofu into small pieces on top. Let drain for about 20 minutes, before gently pressing with paper towels. In a large skillet, warm the oil over medium heat. Add the bell pepper and shallot and cook until softened. Stir in the crumbled tofu with salt, turmeric, and pepper. Cook until hot, about 3-5 minutes. Add fresh basil then serve warm.


By: Henriette Danielsen / Photo and recipe cred: makingthymeforhealth.com

Breakfast Featured Recipes

Weekend delight

There is nothing better then to start the weekend off with a delicious brekkie, right? And even better if it is vegan, right? Yes, we thought so! 

It is time to spice up the weekend brekkie, so we roamed the Internet for some inspiration and OMG did we hit jackpot when we came across wallflowerkitchen.com and her delicious vegan french toast! A must this weekend if you want that little extra.

Ingredients
2 tbsp. chickpea flour
1 tsp. cinnamon
½ tsp. mixed spice or pumpkin pie spice mix
120 ml unsweetened almond milk
1 tsp. vanilla extract
1 tbsp. vegan butter or oil
4 thick slices of soft bread
A pinch of salt

To serve:
Maple syrup
Fruit (fresh or frozen)
Coconut yoghurt

Instructions
Start by wishking the chickpea flour, spices, almond milk, vanilla and salt together. Then gently heat the butter, while gently dipping a sliece of bread into the mixture, coating it well on each side. Place in the pan and fry on medium heat for about a minutes on each side, until golden brown. When ready, place it on a plate and serve with slices of fruit, syrup and yoghurt. Enjoy!


By: Henriette Danielsen / Photo and recipe cred: wallflowerkitchen.com

Breakfast Recipes

Vegan Chocolate Pancakes

What better way to start your day than with a little chocolate? We got your attention now didn’t we? Make your breakfast dreams come true with these yummy vegan chocolate pancakes. 

We have fallen completely in love with Happy Health Blog, and Natalie, the talented powerwoman behind the blog was kind enough to let us share the recipe to these fluffy and delicious pancakes. And lets just say: if you thought you knew how to make awesome pancakes, you never made these. Perfect for weekends or whenever you want to surprise a loved one with a yummy brekkie.

Ingredients (about 10-15 pancakes)
3/4 cup gluten-free oat flour
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 potato starch
2 tbsp tapioca flour
1/3 cup cocoa powder
2 tsp baking powder
A pinch of sea salt
1 ripe banana
1 1/2 tbsp melted coconut oil + some more for cooking
1 tsp vanilla extract
1 1/4 cup non-dairy milk 

Instructions
Toss all ingredients in a blender, blend until well combined. Over medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. I use unscented coconut oil. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. Garnish with berries and vegan Nutella. Enjoy!


By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog 

Baking Recipes

Vegan Pumpkin Snickerdoodle Cookies

One of my favorite cookies to bake during the holiday season are snickerdoodles. This variation incorporates a fall favorite: pumpkin!

Ready to dive in? Here’s the ingredients;

Ingredients
1/2 cup coconut oil
1/4 cup pureed pumpkin (I get mine from a can, but feel free to roast a pumpkin and puree it if you have the time!)
1/2 cup brown sugar
1/4 cup plant-based milk of your choice
2 tsp. vanilla extract
2 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cream of tartar (this gives them their signature taste – don’t leave this ingredient out!)
1/2 tsp. salt
1/4 c cane sugar
2 tsp. cinnamon

Instructions
Pre-heat your oven to 180 degrees celcuis and cream together the brown sugar, coconut oil, and pumpkin. Mix in almond milk and vanilla extract and then add your dry ingredients — flour, baking soda, baking powder, cream of tartar, and salt. Roll your dough into balls then roll it in a bowl of cinnamon and sugar to cover the dough. Place each piece onto a baking sheet that has been oiled or lined with parchment paper. Bake between 8-10 minutes. Enjoy!


By: Samantha Thayer / Photo cred: feastingonfruit.com

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 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