The Foolproof (& Easiest) Way to Bake Sweet Potatoes.

IMG_6362The Internet is full of tips and tricks on how to bake sweet tatties.

It is all oil massages, foil wraps and all other things really referring to spa treatments…

Well ain’t nobody got time for that, I say. Especially not when there is an even easier way to go about it.


(Every. darn. time.)

  1. Set oven to 200°C. Place an oven rack in the middle (this will enable the heat to circulate the entire potato) and a heatproof paper on the bottom of the oven (this to avoid having to scrub it clean after dinner!)
  2. Wash and pat your potatoes dry with a kitchen towel. Using a plain kitchen fork, stab the potato a few times around, piercing the skin with little holes. This will help the skin to separate later on.
  3. Place on oven rack and bake for 60 minutes. Once the hour is up, leave the potatoes in the oven as it cools.

And there you have it! Idiot-proof results every time! Now top it with your filling of choice, some suggestions:


Coronation Chickpeas.


Thai Green Curry.


Sunflower T*na with vegan mayo.

And why not have a look at this peculiar combination I used in my breakfast tattie the other week:
Processed with VSCO with a6 preset

Yes, that is indeed chocolate! Full description is on my instagram – which I suggest you follow if you enjoy sporadic photos of flyffy dogs and food @peasandunderstanding

Do you have any favoured filling for your baked tatties?


Coronation Chickpeas.

April – the month with more moodswings than the world’s most angsty teenager – is behind us. And believe me, no one is happier than I stepping into the month of May. Bye bye snowfall and hello to sunshine, green grass and picnics! Nah, just kidding – it is still the north of Sweden, so I suppose indoor picnics and yellow grass will have to sustain a wee while longer!DSC_0415Speaking of picnics though, today we are making Coronation Chick…peas! (Wait, what did you think I was gonna say? No room for dead birds in my food, no thanks!)

A Vegan take on The Sandwich Filling of sandwich fillings! Or at least a sandwich filling, out of a bunch of sandwich fillings…

A little trivia: this is actually amongst what was served during the Queen’s coronation in 1953, hence the name! If it is good enough for royalty, then I suppose that does indeed make it a fancy ass sandwich filling.


→ 1 can chickpeas, rinsed and drained
→ 1 dl egg-free mayo
→ ½ dl oat fraiche or similar
→ ½ finely chopped red onion
→ 1 tbsp mango chutney
→ 2 tsp curry powder, more to taste
→ ½ tsp each cinnamon + paprika powder
→ ¾ tsp turmeric (for colour!)

For serving: baguette or baked potato, salted peanuts

Mix mayo, oat fraiche, chutney and spices until well combined, then add the onion and chickpeas. Serve as sandwich filling, inside a baguette or with a baked potato.

Why not try roasting the chickpeas with some spices before adding to the mayonnaise mixture? 10 minutes in a skillet on medium heat should do the trick!


Also, is it just me or does things automatically taste a bit better when built on a pun? I think yes.

More things to make with chickpeas:

× Hummus from Scratch.
× Vegan Quesadillas.
× Green Tofu Quiche with Chickpea Crust.

Carrot, Ginger & Miso Dressing | with Summer rolls.

Carrots are the on the menu of this month’s Månadens Gröna and thus I have mixed up, literally, this carrot dressing (or dip sauce if you will!) together with ginger and miso paste.

Do not be discouraged by the relatively long ingredients list, most if it you can skip or sub – I only kept adding items I had lying about the pantry.


→ 3 tbsp olive oil
→  1 tbsp toasted sesame oil
→  2 tbsp miso paste (ensure vegan friendliness)
→ 3 tbsp finely grated carrot (circa one whole carrot)
→ 3 tbsp finely grated ginger
→ 1 tsp finely grated turmeric (opt.)
→  2-3 tbsp nutritional yeast (opt.)
→ 4 tsp sesame seeds (opt.)
→ 2 tbsp maple syrup
→ 1 tsp apple cider vinegar
→ ½ dl water
→ ½ lemon, juice of
→ a pinch of salt

Combine everything in a high speed blender. Enjoy as salad dressing or dip sauce. I served mine with summer rolls stuffed with carrot, cucumber, mint, coriander, avocado and sesame seeds.

The combination of having no tripod or volunteers at hand with a fixed lens made it a rather tricky task to eternalize the “dip action”-photo but  A for effort right??

“Tofeta” | or Vegan Feta Cheese from Tofu.

I just started my one week of vacation for this summer. Last time I had a week off was when we went to France in May, but that in ways too stressful to classify as holiday – you know, being an introvert constantly surrounded by strangers ⇒ not particularly relaxing…

Tomorrow however, me and J are picking up a rental car and will spend the following five days driving around the Highlands. Which I am well excited about, having only ever seen the east coast of Scotland.

Before radio silence hits this little internet place though, I wanted to share a recipe with yous – namely one of vegan feta cheese! The prep time is down to mere minutes, but it does however need to marinate for quite a while. The longer the better, in my humble opinion. Let’s get to it:

→ 1 pack (~400 grams) extra firm tofu
→ 3 tbsp water
→ 2 tbsp white miso
→ 2 tbsp nutritional yeast
→ 1 lemon, juice of
→ 1 tbsp apple cider vinegar
→ 1 tbsp olive oil
→ 1 tbsp oregano (I opted for fresh basil)
→ 2 cloves of garlic
→ a pinch salt + pepper

1 . Start by pressing the water out of the tofu – wrap it in a kitchen towel/roll, leave under a weight for at least one hour.
2. Prepare your marinade by whisking all ingredients together until smooth.
3. Cut tofu into cubes, pour over marinade and let sit in an air-tight container for at least 2 hours. Best result comes from leaving it at least 8-48 hours. Once marinated cover in olive oil to preserve in fridge for 2-3 weeks. For extra fancy version add fresh herbs, peppercorns, chili and garlic.

Vegan Nutella. 

Sometimes I can just long to be at home, in front of my laptop in some odd looking fleece jacket and a big mug of coffee. #introvertlyfe

Today is one of those days. And luckily for me, yesterday I made some vegan nutella so this quality me-time just got a whole lot more quality-full (is that a word? well with a hyphen involved we can pretend that it is) with some peanut butter + nutella + banana toast crumbling over the keyboard as we speak.DSC_0046VEGAN NUTELLA

→ 200 grams hazelnuts
→ 1 dl cacao powder
→ 3/4 dl icing sugar
→ a spatula tip of vanilla powder
→ a pinch of salt
→ 3-4 tbsp oil, like rapeseed or coconut (unless you mind a bit of coconut flavour – use rapeseed!)

1. Start by roasting the hazelnuts, about 15 minutes on 200° C should do – but make sure you keep your eyes open as the time may depend on your oven etc.
2. Place the hazelnuts in a kitchen towel, cover them and rub over the towel using your hands to get the skin off the nuts. Try to get as much as possible off, as your nut butter will have a much more bitter taste with the skin left on.
3. Crush the hazelnuts in a food processor until a creamy butter starts to form. Then blend some more.
4. Add in cacao, vanilla, salt and sugar – mix evenly.
5. Whilst the blender is running, add in oil a little at a time until desired creaminess is accomplished.
6. Store in an airtight container. Or eat it all in one go – saves you some washing up! 😉


Månadens Gröna: Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.

Behold the longest darn blog post title of the year!IMG_4843Another month, another vegetarian food challenge! This month it is time for Strawberry to go under the radar for the Swedish veggie cooking challenge; Månadens Gröna. Exciting times!

While making this I took two things into consideration
a) how many cakes I have made lately and
b) how many wraps I have eaten lately.
Now, the first thing I am fairly fed up with but I am still having wraps about each and every day during the summer months. However, I often find myself adding the same old combinations to said wraps and so to spice things up (quite literally) this Strawberry, and avocado, Salsa came into being.
The dimensions of this dish are plentiful. The strawberries with their fresh subacidity, the avocado gives a creaminess, the chilli some heat and the coriander… well, is just being coriander! (Orgasmic, i.e.!) Okay, rant completed – let’s move on to the recipe shall we!
For one batch you will need:

→ circa ½ a litre of strawberries
→ 1 ripe avocado (opt.)
→ fresh coriander, to taste
→ ½ red onion
→ 1 red chilli (make sure to remove the seeds if you want a milder salsa!)
→ juice of lime

1. Rinse and hull the berries.
2. Chop/dice everything finely.
3. Combine in a large bowl and squeeze the juice of one lime over the mixture.
Untitled-1As the strawberries are meant to be the star of the show this month, I wanted the rest of the wrap to be a little more modest. It contains of a thin layer of hummus with caramelized onion, a slice of violife’s dairy free cheese and a salad mix of quinoa, roasted sweet potato and black beans in garlic, cumin and paprika powder. To top it all off, a sprinkle of roasted sunflower kernels.
To participate with your own Strawberry creation or see a fine Pizza Blanco creation, visit Lovisa’s blog (click).

Check out my other salsa recipe:
> Mango + Ginger Salsa.

Dawn of the Nettles | Nettle Powder + Nettle Crisps.

If you saw some shady character wandering around Aberdeen in pyjamas and a plastic bag full of weeds the other day – it was probably just me with my nettle harvest.

My goal for the day was to dry the nettles to create my very own “superfood”* powder without loosing half my wage at the same time, but while I was at it I also stumbled over a recipe of nettle crisps (similar to kale crisps), so that is what the bigger leaves got used for.

(And FYI, it is not actually a pyjamas, they are just funny looking pants!)Processed with VSCO with a5 presetYou see nettles are full of iron (extra good for us veggies), vitamin B & C (and probably other vitamin-letters too!) and works anti-inflammatory. Basically, this plant has a pretty neat CV.

But best of all is the price, aka the nonexistent one. Forget about those multivitamin powders that have traveled around the world to reach your grocery store shelf and cost a minor fortune. All you need to invest here is a bit of time.

Nettles can be used pretty much as you would use spinach or kale – in soups, pestos, salads, smoothies, fried with garlic – or with crisps as you will find further down in this post.Processed with VSCO with a5 preset
First off the nettles are going to need a good wash. You may do this by filling up a bucket of water and rinsing the leaves in there. I just filled up water in the kitchen sink, drained them and then repeated the process yet another time. Then pat them dry using a bit of kitchen roll/towel. Processed with VSCO with a5 presetFor the NETTLE POWDER I left them to dry slowly in the oven on 50°C for about 2-3 hours. When the leaves were dry enough, I simply put them in my coffee grinder that transformed the nettles into this fine dark green powder pictured above.
To make the NETTLE CRISPS: 

→ larger nettle leaves
→ oil, like olive or coconut
→ nutritional yeast
→ cayenne pepper
→ garlic powder
→ salt

The amounts will vary depending on how many crisps you wish to make and you can of course opt out and add ingredients as you wish.

1. Put the oven on 175°C.
2. Toss the nettles with the oil and seasonings so that all leaves have a light cover.
3. Divide the leaves evenly on a piece of baking parchment, making sure they are all separated from one another.
4. Bake for about 15 minutes, until the leaves feel crispy.

Processed with VSCO with a5 presetY voila! My boyfriend turned out to be a big fan of these green things, over half the batch rapidly vanished as he has been incorporating them in both salads and sandwiches. Definitely a more food like kind of crisp!

For more edible weeds, check out:
> How to make Dandelion Syrup | in 6 simple steps.