Sweet Potato Pizza | with Artichoke Cream.

Weekend! A marvelous time for pizza-making. There’s two pizza recipes I have stumbled over lately and wished to try, namely one made from sweet potatoes (shocker yes…) and the other with artichoke cream rather than your standard tomato sauce…

So the other week I decided to combine the two, the result is what you will find below. Of course you can just pick and mix with whatever pizza base/filling you prefer!

Let’s start off with the SWEET POTATO PIZZA CRUST, for which I used Blissful Basil‘s recipe:

→ 2 large sweet potatoes, cut into cubes
→ 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
→ 2½ dl oat flour
→ ½ dl almond flour
→ 1 tbsp olive oil
→ 1 tbsp apple cider vinegar
→ 1 tsp dried oregano + basil
→ ½ tsp garlic powder
→ pinch of salt, chilli flakes

1. Steam the sweet potato cubes until fork tender.
2. Create your chia egg and set aside to form.
3. Start oven at 200°C.
4. Mash the steamed sweet potato in a food processor, alternatively mash in a big bowl.
5. Add your flours, chia egg, oil, vinegar and seasonings and mix to combine.
6. Line a baking tray with parchment paper. Scoop the sweet potato mixture on your parchment paper and spread into a large circle using a spatula.
7. Place in oven and bake for about 25-35 minutes or until edges are golden brown.
8. Remove from oven and let cool.
9. Add pizza toppings of your choosing (such as the artichoke cream, hey hey!) and pop back into the oven for about 5-10 minutes (depending on what you put on there of course.)

To make the ARTICHOKE CREAM you will need:

→ 1 can artichokes (à 400 grams)
→ 1-2 cloves of garlic
→ lemon, zest + about 1 tbsp juice
→ ½ dl olive oil
→ a pinch of salt, pepper

1. Drain and rinse the artichokes.
2. Mix everything together using a stick blender or mixer.

I topped my pizza with sliced courgettes, vio life’s cheese and spinach too. And burnt the edges of the crust due to using aluminium foil rather than parchment paper…

For more pizza inspiration check out: 
→ The Chickpea-zza. 
→ The Mind-changing Tomato Sauce. 

Sweet Potato & Roasted Chickpea Buddha Bowl | with Tahini Dressing.

I sort of “came out of the veggie closet” the other day at work, all that consumption of hummus and soy cappuccinos must have given me off. The overall reaction was the common sort of why’s and you are crazy’s and the big Q of carnivores “but what do you eat then?”

I felt a bit like well… what do I NOT eat? You know, apart from limbs from other beings etc…

And then I go home to make something as stereotypical as a bowl of veggies. But oh darn, I don’t mind being a stereotype if it tastes this good!


I follow Minimalistbaker’s recipe as a starting point, but use the following:

→ 2 large sweet potatoes
→ 1 bundle broccoli
→ 1 red onion
→ 2 large handfuls baby spinach
→ 2 tbsp coconut oil
→ 1 can of chickpeas
→ cummin
→ garlic powder
→ paprika
→ chili powder
→ ½ dl tahini
→ 1 tbsp syrup
→ ½ lemon, juiced
→ 2-4 tbsp hot water to thin
→ salt + pepper

1. Start oven at 200°C.
2. Cut sweet potatoes in halves and bake for about 10 minutes using coconut oil.
3. After 10 minutes, flip the potatoes over and add the red onion cut in wedges and the broccoli. Bake for another 10-15 minutes.
4. While veggies are roasting, toss the chickpeas with seasonings and add to a large heated skillet with 1 tbsp oil. Stir frequently until they have browned, about 10 minutes on medium heat will do the trick.
5. Mix together tahini, syrup and lemon juice. Add hot water until you have reached desired consistency.
6. Slice the potatoes in bite size pieces, divide the veg in serving bowls, sprinkle with roasted chickpeas and drizzle over tahini dressing. Enjoy!

Overnight Oatmeal | with blueberries.

Breakfast! That cooks itself!

Could this BE any greater?! (For fellow Friends-fans, this is of course read with the voice of Chandler Bing.)

Well to address the question: No, probably not.
This is an old love that I have recently made my way back to, for 3 simple reasons:

1. It is a real life-saver when it comes to early mornings of work aka it saves time!
2. It tastes better than the cooked version, WHILE maximizing the nutrition!
3. It requires minimum washing up!

Have I sold it to you yet?
You’ll need:

→ 1 dl oats
→ 1,5 dl milk of choice / water
→ 1 ripe banana

Feel free to add in whatever you fancy: frozen berries, chia seeds, nut butters, coconut flakes… Like I said, the possibilities are endless!

How to:
1. Mash the banana.
2. Add in the oats + whatever additions of your choosing + liquid.
3. Stir and let it rest in the fridge in an airtight container overnight.

Now, if anyone has any advice for how to make oatmeal look pretty in pictures, tell me how.

Thai Green Curry Stuffed Sweet Potatoes.

My friends and I went to this cooking class when we were in Chiang Mai. It was a great day of great food (resulting in great bellies) where one of the first steps was to create our own chili paste for some of the dishes we were to make later on. So into a massive mortar the ingredients went and our sweetheart of a chef/instructor suddenly turned into a military official and urged us to “work faster” if there was going to be any paste made within the near future.

This is of course when a piece of chili flies into my poor friend Heidi’s eye…

So for this dish, I am going with the safer option, aka sticking with the store bought green curry paste!

But fear not, it certainly does the trick in terms of spiciness. 2/3’s of the dinner party left the table as their noses started to run… As the prevailing third still sat at the table, I hope the cold I have felt creeping upon me the past days will get lost after all this ginger and spice.  
You’ll need:

→ sweet potato (1 per serving)
→ tofu
→ 2 tbsp green curry paste
→ 4 cm fresh ginger
→ 2-3 cloves garlic
→ ½ red capsicum
→ 1 can coconut milk
→ leek/spring onion
→ juice of ½ lime
→ ½ tsp cayenne pepper
→ coriander, to taste
→ oil for frying

For topping:

→ cashews
→ coriander
→ chili pepper

1. Start the oven at 180°C.
2. Cut the potatoes in half, rub some oil on the peel and place on a tray in the middle of the oven. Let bake for 40-60 minutes, depending on the size of your potatoes.
3. Cube the tofu and fry for a few minutes until it starts to brown.
4. Set tofu on the side. Saute ginger, garlic, capsicum and leeks until softened.
5. Using a spoon, gently scoop the middle of the cooked potatoes and add to the frying pan. 6. Add curry paste, followed by coconut milk and lime juice and bring to boil.
7. Add tofu cubes and boil for about 5 minutes.
8. Add curry in the carved sweet potatoes, place under grill setting in the oven for ~5 minutes.
9. Sprinkle with fresh coriander, chilies and cashew nuts before serving!

The sweet in the sweet potatoes are a great opponent to the spicy curry – delicious! (Even the fussy carnivores agree!)

How are you, do you enjoy spicy foods or does your noses start running too? 😉

3 ingredient cookies.

If there is one foodie instagram you should follow, it should be Julias (@plantpoweredpantry). She creates the most amazing of vegan dishes along with hilarious and wise captions. One of the recipes she has created is this, of chocolate chip cookies, that only requires three ingredients. These are:

• 3 dl nuts of choice
• 8-10 pitted fresh dates
• a handful of chocolate chips

Unless you want to, like I have done here, substitute 1 dl nuts with desiccated coconut. Also using peanuts and cashew nuts, in a some what 1:3 ratio (still don’t use a measuring cup).
So step one is to crush the nuts into a fine powder in your food processor.Then add on the pitted dates until it is blended into one big lump. Finally you add the chocolate chips. Roll to balls and cook at 180c, for 8-10 minutes.

There is only one catch. You have to wait for them to cool circa half an hour before you can stuff your face with this goodness.