Här kommer ett snabbt och enkelt recept på granola med endast fyra ingredienser och eventuell smaksättning.

Here's a recipe for a quick and easy granola with only four ingredients and optional add ins.

2,5 dl havregryn
0,75 dl kokos
0,5 dl hampafrön
3,5 dl dadlar
2 msk rå kakao (eller annan smaksättning)

Lägg alla ingredienser i en matberedare och mixa tills allt har gått ihop.
Förvara i en burk i kylen.
Gott att ha på smoothie skålar, som flingor med mandelmjölk eller forma till bollar och äta som snacks.

1 cup oats
1/3 cup coconut flakes
1/4 cup hemps seeds
1,5 cups dates
2 tbsp raw cacao powder

Add the ingredients to a food processor and blend.
Add the granola to a jar and keep in the fridge.
Use the granola on smoothie bowls, eat as it is with almond milk or make bliss balls to snack on.

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I love tofu scramble and eat it at least once a week, sometimes more. Here's how I do it

Tofu scramble 2 servings
250 gr of tofu, mashed
1/2 onion, chopped
1 glove of garlic, finely chopped
1 1/2 cup of greens like spinach, kale or swiss chard
1/4 tsp turmeric
Pepper, salt and herbs to taste
1/4 cup Nutritionsl yeast

1. Sauté onion and garlic for about 2-3 min.
2. Add the tofu and spices and sauté for about 5 min adding water as needed.
3. Add the greens and nutritional yeast and mix around until everything is nice and warm.
Serve with toast, veggies and sriracha

Tofu röra är en av mina favoriträtter och jag äter det så ofta jag kan. Så här gör jag min

Tofu röra 2 port.

250 gr tofu, mosad

1/2 lök, hackad

1 vitlöksklyfta, finhackad

3 dl gröna blad, tex spenat, grönkål eller mangold

1/4 tsk gurkmeja

Peppar, salt och örter efter smak

0,5 dl näringsjäst

1. Stek lök och vitlök i ca 2-3 min.

2. Tillsätt tofu och kryddor och stek i ca 5 min, tillsätt vatten om det behövs.

3. Tillsätt gröna blad och näringsjäst och stek tills allt blir varmt och mjukt.

Servera med rostat bröd, grönsaker och sriracha.



Potato and leek soup has been my favourite soup since I was a kid, so of course I had to make a vegan version.
I've been doing this recipe for about 3 years now and it's really yummy and warming, which is perfect for the cold weather we are having here in Sweden at the moment (even if it is May).

Potato and leek soup, serves 4 people

6 medium potatoes
1 large leek
4 cloves of garlic
1 large stalk of parsley
about 2 cups of baby spinach
2,5 cups plant based cream, I used oat cream but you can use soy cream
spices of your choice, I used black pepper, chili flakes, cayenne pepper, garlic powder and oregano

1. Chop and rinse the leek. Wash the potatoes
2. Chop garlic and fry in a pot with 1 tbsp water, add more if needed. Add the leeks
3. Chop the potatoes in bite sized pieces and add to the pot and fry for about 10 min, adding more water if needed.
4. Add 1,5 litres of water and bring to a boil. Once it starts to boil, turn down the heat and let simmer until the potatoes are soft, about 20-25 minutes depending on the size of the potatoes.
5. Add the cream, chopped spinach and spices and let simmer for another 5 minutes.
6. Use a blender/food processor or a stick blender to blend 1/4 of the soup until it is smooth and creamy.
7. Add the blended soup to the rest of the soup and mix well.
8. Top it with something nice and serve with toast.



restaurants, australia, melbourne
Melbourne is a great city for vegan food, I think it's the best city that I've been too for vegan food. Everywhere you go there is a few options and most of it can be made gluten free, which is great if you can't eat gluten for some reason. I've only listed a few places that I went to and that I took pictures of what I ate but there is so much more than this. If you go to Melbourne Vegan Eats you find lots of great ideas where you can eat, or you can just go to HappyCow and search for Melbourne. I hope you find something nice to eat!

Lemon sorbet and mango + passionfruit sorbet from a gelatoshop in St Kilda

Om-mazing yellow curry with rice and Jumping Jack Burger from Sister of Soul in St Kilda.

Chocolate mousse with coconut icecream, Roasted field mushrooms with lots of garlic served on chips with a garden salad and tofu spring rolls with a garden salad and dipping sauce from Vegilicious in St Kilda.

On our way to The Great Ocean Road, we stopped at a café called Koala Café and they had a vegan burger! I was really surprised but happy about this. I don't know if the patty is gluten free, but I ordered it without the bun and my tummy felt good after. I don't have coeliac, so if you do, ask first to make sure it's gluten free.

Tofu fajitas from a Mexican restaurant on Fitzroy Street. I can't remember the name of it but the food was really yummy. It was on a corner, if you know the name please let me know!

Massive, gluten free pizza from Mr Natural in St Kilda. Everything can be made vegan and lots of it can be made gluten free as well. This was so filling, had a medium pizza, but I still manage to fit it all in my tummy.



Stuffed Mushrooms 2 servings

4 Portobello mushrooms or other big mushrooms, stems removed

Stems from mushrooms, finely chopped
¾ cup cooked brown rice
1 garlic glove, finely chopped
2 tomatoes, chopped
Finely chopped parsley after taste
Salt, peppar, oregano after taste
Vegan cheese (I used Notzarella)
Cashew cream + extra parsley

Put the mushrooms on a baking tray facing downwards and bake for about 5-10 min.
Put the ingredients for the filling in a pan and fry until everything is cooked and soft, add water if needed. I don’t use oil for frying put feel free to add oil if you want to.
Add the parsley, salt, peppar and oregano.
Add the filling to the mushrooms and topp with vegan cheese.
Bake or grill the mushrooms until the cheese is melted and golden brown.
Top with cashew cream and parsley.



I usually eat a salad before lunch and dinner. I've done it for a few weeks and it makes me feel so much better. Half a plate to one plate is plenty for me.
Here's my to go salad. I can usually find these ingredients in the reduced section at the supermarket or fruit shop.
Of course you can use other veggies if you want!
1/2 head of lettuce, I used baby oak lettuce
1 red capsicum
5 mushrooms
1 stalk of parsley
Juice from 1/2 a lemon
2 tsp ground flax seeds
Dried oregano and basil
Add the ingredients to a big bowl and mix well before serving. This lasts about 3 days in the fridge.



sweets, nuts, banana bread
Here's the recipe for my banana bread with peanut butter. It's vegan, gluten free and yummy.

1 cup mashed banana
1/2 cup peanut butter
1/4 cup plantbased milk
1 cup gluten free flour
1/2 tsp baking soda
1 tsp baking powder
1/3 cup raw cane sugar
1/tsp cinnamon
Opt. chocolate chips or nuts

1. Turn the oven to 200C and prepare a bread pan with baking paper.
2. Mix banana, peanut butter and milk in a bowl.
3. Blend flour, baking soda, baking powder, raw cane sugar and cinnamon in a bigger bowl.
4. Add the banana mixture to the flour mix and combine well. Here you can add chocolate chips or nuts but it's not necessary.
5. Pour the batter to the bread pan and put it in the oven for about 30-50 minutes depending on your oven. My oven is really old and not very good so I bake it for about 50 min.
You should be able to test with a toothpick, if it comes out dry the bread is ready.
6. Let it cool before cutting it up.