Spaghetti Lentilgnese.

DSC_0343I was never a big fan of spaghetti bolognese even before turning to the veg side, and I suppose that is a reason why I have been in no rush attempting to replicate the dish either.

Well, now I have and happily so. It is such a great comfort food, as well as being both inexpensive and easy to make. Win, win, win!

There are two rules of this dish:
1. garlic buds don’t like to be lonely
2. be generous with the amount of curry paste added… (Go curry paste or go home!)


→ 2,5 dl red lentils
→ 1 can (à 400 g) crushed tomatoes
→ onion, at least 1 but why not go for 2
→ garlic, lots of
→ 1 tbsp red curry paste
→ 2,5 dl veg bouillon
→ 2,5 dl oat cream or other plant based cream suitable for cooking
→ salt + pepper, to taste
→ 2 bay leaves
→ 2 shredded carrots (opt.)

For serving: vegan parmesan, fresh basil

Start by sauting the onion(s) until softened, 7-8 minutes. Add in garlic, curry paste and lentils – stir to combine. Add in remaining ingredients and bring to a light simmer. Leave for circa 20 minutes until lentils are cooked. Possibly add some more water if needed as you go along.

Serve with pasta, sprinkling some vegan parmesan and fresh basil on top.
More pasta suggestions:

Simple Pea + Mint Pasta Sauce.
Mushroom Pasta Veganara.
Cauliflower Mac n’ Yeast


Pasta Week: Quick & Luxurious Saffron Pasta.

… And so to round off this week where the blog has been aligned in the sign of the pasta – here is the 3rd and final recipe of a ridiculously easy saffron one. It is pretty much concocted by the time the pasta has cooked, yet feels very luxurious due to the dashing saffron!

“Normally” this one would go with sea food, instead one can use produce that turns into a similar consisceny of sorts- such as cauliflower or artichokes. But you could also add in some cherry tomatoes, or mushrooms… Do a little fridge cleanse and see what you find!



→ 0,5 g saffron
→ 1 onion
→ 2-3 cloves garlic
→ 250 ml oat cream
→ vegetables of choice – I used cauliflower, artichokes and tomato
→ juice of ½ lemon

Chop onion and garlic roughly. Fry on medium heat until golden brown and tender. Add in your vegetables of choice, followed by the cream. Leave to simmer while your pasta finishes cooking. Then combine all, top with vegan parmesan and chilli flakes.

There we have it, some more things pasta to add into the category! Do you have any favourite pasta recipes to share, please leave a link in the comments below! ❤

For more pasta inspiration have a peek at:

Creamy Dreamy Avopasta.
Cauliflower Mac n’ Yeast
Red Curry Lentil Lasagna | with Tahini Dressing.

And don’t forget to remember to follow the blog via bloglovin’!

Pasta Week: Simple Pea + Mint Pasta Sauce.

Second recipe of the pasta week is this delightfully green one made with peas and mint, making it both an inexpensive and protein packed meal. (If any carnivores enquires about your protein intake i.e.). For this one I have used oatly’s single cream, aka a lazy girl’s shortcut to a creamy pasta base.


→ 4 dl green peas
→ a bundle of fresh mint
→ 2,5 dl oat cream
→ 1,5 dl water
→ 1 yellow onion
→ 2-4 cloves of garlic
→ 1 tsp arrowroot/corn starch (opt.)

→ roasted almonds
→ sundried tomatoes
→ vegan parmesan
→ arugula

Chop onion + garlic roughly. Fry in large skillet on medium heat for about 5-8 minutes, until softened. Meanwhile, start cooking your pasta of choice. Add in peas, mint, oat cream and water to sauce pan and bring to a simmer. If you wish to thicken the sauce, add a teaspoon or so of either arrowroot or corn starch. Pour your pasta sauce into a blender and mix on high speed until smooth consistency. Once done, combine your cooked pasta with your green sauce; top off with your preferred toppings.

May I suggest some sun dried tomatoes, roasted almonds, arugula, and of course tonnes of the Vegan Parmesan mentioned in the previous post.


Pasta Week: Mushroom Pasta Veganara.

Considering how pasta has claimed its very own category on the blog, it contains far too few recipes to live up to such a merit. However, lately I have gathered up a whole bunch of recipes I have been meaning to veganize – with the result of this entire week being a pasta themed one. Expect 3x simple and tasty vegan pastas; starting today with a plantsized take on the classic Carbonara.

It does tire me a little that circa 97% (totally scientifically proven number…) of the vegan pasta recipes around are made on a base of raw cashews. I do not know about you, but I cannot afford that amount of cashews on a regular basis. So instead I have been using plants and plant-alternatives to cream for the bases of these dishes. dsc_0208First things first though; we are to make what takes these dishes that one level higher. Some might think this step is optinal but I will claim it is mandatory. Now of course this might come off as a little contradictory in regards to what I just said about cashews, but this is 90 grams in total and it will last you for quite a while.

We are talking about MinimalistBaker’s Vegan Parmesan Cheese. I cannot believe I have not made this sooner. So simple, yet such a taste bud delight.

→ 90 g raw cashews
→ 3 tbsp nutritional yeast
→ 3/4 tsp salt
→ 1/4 tsp garlic powder

Mix on high speed until fine meal consistency. Store in fridge.



→ 1 yellow onion
→ 2-3 cloves of garlic
→ 3 dl cauliflower florets
→ 1,5 dl dairy-free milk of choice, I used soy
→ 1 tbsp nutritional yeast
→ salt + pepper, to taste

→ 600 g mushroom
→ 4 tbsp soy sauce
→ 3 tbsp maple syrup
→ 3 tbsp apple cider vinegar
→ 1 tsp liquid smoke

  1. Slice the mushrooms thin, then marinate in soy sauce, maple syrup, cider vinegar and liquid smoke for at least 30 minutes.
  2. Meanwhile, chop onion and garlic roughly. Fry on medium heat until softened, about 5-7 minutes. Add in cauliflower, soy milk and nutritional yeast and let simmer until cauliflower is tender. Mix sauce in blender until smooth consistency is reached.
  3. Fry mushrooms on medium heat until golden colour. Add in sauce and pasta. Stir to combine. Sprinkle with generously with the “parmesan” and black pepper.


A new thing I learned while researching for how to compose this dish was the origins of the title alla carbonara; coal-worker style. Supposedly the dish was originally eaten mainly by coal workers and thus the extravagant use of crushed black pepper is to resemble wee coal flakes. Any how, a good carbonara is indeed spotted by freshly ground black peppercorns. Boun appetito!

Månadens Gröna: Cauliflower Mac n’ Yeast

dsc_0150I am finally back on track with participating in Månadens Gröna after sitting the last two ones out; which is a shame because it sure is a lot of fun to experiment and ~think outside the box~ around the chosen. For November CABBAGE is on the menu which is a reasonably large family of vegetables.
Myself, I chose to go with cauliflower to create a creamy sauce for a mac and cheese. (Or in this case, more like mac n’ yeast!) I have done a similar vegan mac before, but this time I changed things up a little – with great results! As it turns out, blended with oat cream and nutritional yeast Cauliflower makes a B-E-A-UT-I-FUL thick & creamy sauce. Furthermore, it contains no cashew nuts which is a bonus because it is not very likely you will find a pack just laying around your kitchen.

You can either eat it straight over your hot pasta, or bake it in the oven sprinkled with some breadcrumbs. Great autumny comfort food or just for those trying to trick their wee ones into eating more veg.


→ pasta of choice
→ 1 cauliflower head
→ 2 carrots
→ 1 pack oatly  ~~ à 250ml
→ 1 dl nutritional yeast
→ 1 brown onion
→ 2-3 garlic cloves
→ salt, pepper
→ nutmeg (opt.)
→ paprika powder (opt.) 
→ turmeric (opt.) 
→ dijon mustard (opt.)

1. Cook pasta according to package instructions
2. Chop carrots + cauliflower into smaller pieces; boil until tender (10-15 minutes)
3. Fry onions + garlic in saucepan until soft and golden brown
4. Add vegetables, spices and oat cream in food processor and mix well to combine.
5. Adjust seasonings to taste.
→ Eat your cheese sauce poured over pasta, alternatively add pasta into oven proof dish, pour sauce over sprinkle with bread crumbs and cook for ~30 minutes at 200°C.

For more cauliflowery things, check out:

Cauliflower Sushi
Hot Cauliflower Buffalo Wings | with Vegan Tzatziki.

Red Curry Lentil Lasagna | with Tahini Dressing.

We have finally gotten settled in our new abode, if one can use the term settled for using the sofa as one’s wardrobe, but this is just a huge relief off my shoulders. PLUS no more shared kitchen space! I will be sure to share some photos once I manage to get hold of some daylight.

On another note, prior to us moving I was on the mission to empty our cupboards best I could; this ended in some rather peculiar food combos (rice dressed in salsa topped with potato crisps and mushrooms was a fine moment) but also, some darn good ones!
I had this box of lasagna sheets at the very back of the very top shelf of my pantry. You know, that shelf which you have to heave yourself up on the kitchen counter in order to reach. As you may have guessed by its VIP placement in the pantry – lasagna is just not something that I am a massive fan of… But they needed to go, and not to the bin.

So I then thought of this Thaitalian love child: Red Curry Lentil Lasagna. The result was surprisingly good; in fact,  I kept announcing how tasty it was aloud to myself whilst eating. It is particularly suitable for the season – aka warm and comforting!

→ red lentils
→ red curry paste
→ 1 can coconut milk
→ 1 can chopped tomato
→ ½ broccoli head
→ 1 grated carrot
→ lasagna sheets
→ fresh coriander
→ onion
→ garlic
→ ginger
→ spring onion
→ dairy free cheese for topping (opt.)

I even threw in some leftover rice + scrambled tofu because… why not? Any chance of giving your fridge a cleanse.

1. Saute chopped onions, garlic, ginger, spring onion together in large skillet. Once tender, add grated carrot, broccoli + lentils and stir well.
2. Add a large dollop red curry paste before pouring the coconut milk + chopped tomato into the mix. Let simmer on low to medium heat until lentils are tender. Throw in fresh coriander leaves.
3. Divide your curry mixture between lasagna sheets. Top with grated cheese.
4. Cook covered on 175°C for 50-60 minutes or according to instructions on lasagna package.

I also added a tahini dressing on top which was a few tbsp of tahini, juice of ½ lime and 1 tbsp maple syrup diluted with hot water until desired consistancy.

For more comfort foods, check out:

× Coconut Curried Lentils.
× Shakshuka the vegan way | with Avocado & Tahini.
× Quick vegan Phở-inspired soup.

Pasta al Pomodoro & Vegan T*na.

The geniuses behind Green Kitchen Stories strikes again. I crossed this recipe the other week via Flora; and I was well intrigued when I read one can veganize tuna using… *drum roll*… SUNFLOWER SEEDS! 
And you know what, it tastes ridiculously much like the real deal! The trick is to soak the kernels for at least 6 hours, and once mixed up (with nori and capers and shallots to name a few featuring stars of the recipe) you get a tuna-like texture that tastes like the sea. Ish.

You can eat it straight as it is, or like in this case (where I’ve followed GKS-recipe slavishly) enjoy it in a pomodoro- (aka italian-for-tomato-) sauce.
I do feel like this phenomena is worthy of a catchy and cool abbreviation, like… veguna? (vegan-tuna) Suna? (sunflower-tuna) or just plain t*na (like tuna but without the environmental devastation included)

(… yes, I may have given this waaaay too much thought.)
Check out the original recipe here and leave the fish swimming freely in the sea :’) xx