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In Bed with Vanelja

21.6.2018

Hello, Sunshine! So happy to see you here as I’ve got some real nice goodies waiting for you. Something I’ve created with loads of love and care and something that I hope will bring plenty of good vibes and inspiration to your mornings.

May I introduce: In Bed with Vanelja.

In Bed with Vanelja free ebook

In Bed with Vanelja – Comfy Breakfasts and Dream Food for Eternal Sundays is my brand new ebook I’ve created for all you dear followers of mine. As a thank you for your ongoing support and love. The ebook is now available for you to download – FOR FREE. 15 wholesome, plant-based, gluten free & naturally sweetened healthy breakfast recipes to make your mornings taste and feel oh-so-good.

In this ebook I share some of my all time favorite healthy breakfast recipes, like for example my go-to green juice, comfy granola, brekkie apple pie, Insta-famous blueberry crepes, pumpkin seed bread rolls, dreamy cream cheese, mocha soft serve and my updated weekend pancakes. Sooo many goodies waiting there for you!

I made this ebook as a handcraft by myself as I wanted to learn more about doing layouts an all that jazz. I got so excited about this project that in the end I had to shrink the book as it was about to become enormous. But I took it as a sign that I might be again ready for a new book project. So we’ll see if I’ll end up expanding this ebook to a bigger title or what will happen. The author in me is anyways purring again. 

Virpi Mikkonen In Bed with VaneljaEasy plant-based cream cheese recipe

In the ebook I was happy to team up with two beautiful Finnish brands, Kaslink Aito Oat Drink and Balmuir Home Textiles. Both known for their high-quality products. Kaslink’s organic oat drink, or oat milk as I say, is present in many of my recipes as I adore the mildly sweet and subtle taste of it and the fact that the oat in it is organic and locally produced here in Finland. And the luxurious linen beddings and kitchen towels and blankets by Balmuir just take the breakfast in bed experience to another level. People who follow me know that I love to eat (and shoot my food) in bed so pretty and comfy beddings are really a must in Vanelja household. Especially crazy for these sand tones linen duvet covers.

Vanelja's healthy, easy, gluten-free and plant'based pancakes

Gluten-free and vegan seed bread rolls

So go collect your copy HERE and let me know how you like the ebook and my healthy plant-based breakfast recipes. If you are listed on my newsletter you can find the ebook on your email you have given while subscribing. Just in case you don’t find it, check out your junk mail, if it has slipped there accidentally. 

Feel free to share love and let your friends know about In Bed with Vanelja!

V

* In collaboration with Balmuir & Kaslink.

 

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Gingerbread porridge

19.12.2016

And so has the week before Christmas started. The perfect time to start fueling up hard core with all the lovely christmas flavors, spices and Holiday treats and taking the Christmas in with all your cells and taste buds. Showering with cinnamon, clove, nutmeg, anise and ginger. Living the Christmas to the fullest! Like they say. Or like I say, at least.

Although I have a strong tendency to flip into the Christmas insanity, my passion is mainly focused on the food & the mood, not so much on the material stuff. Well okay, I have installed a small set of fairy lights (aprox. 8 meters long) on the balcony and a humble (only a half meter big) star on the window, but otherwise I mainly believe in peace & love kind of Christmas. Because when you just stop, breathe deep and be present then you are in the very essence of Christmas.

And it is just so much more romantic just to burn candles and enjoy small dishes and treats with christmas flavors all around the christmas time than to go bonkers with decoration and to stress over huge Holiday dinners that take insanely long time to prepare. 

“You get the most beautiful Christmas by returning back to basics: To the simple and tasty food that makes you feel good and to small handmade ornaments and gifts that touch the heart.”  Like we say in our new Christmas book that I made with my ever-so-lovely friend Riikka Kantinkoski. The book is all about a low-key Christmas with easy, natural and rustic interior ideas and healthy (gluten-free, dairy-free, naturally sweetened and mainly vegan) recipes for the Holidays and for the whole winter time. The book, called Joulukirja (“The Christmas book”) came out a few weeks ago and I’m super proud of it. Go check it out, if you happen to be in Finland and hang around bookstores!

The Gingerbread Porridge in this post didn’t make it into the book, but it most certainly would have if I just would have came up with it a bit earlier than last week. But hey, luckily I can share it with you guys now!

I got to use lovely Gluten-free & Deluxe products of Lidl in it, for example Gluten-free Rolled Oats, Walnut oil, Dates and Clove & Cardamom Mills. Those spice mills are especially my favorites because you can just go ahead and grind lovely christmas flavors on just about everything with them! On your porridge, on stews and casseroles, on cakes and other treats – or even on your cranky neighbour that needs to get into Christmas mood.

…I bet Lidl wouldn’t sign the last recommendation for use, but you get my permission.

Or even better, go ahead and prepare this Gingerbread oatmeal to the Grinch of your life and I bet you’ll see a warm light start shining through his/her eyes. I mean, this stuff really brings the Christmas. 

Be good, my friend & eat a lot of porridge.

V

(In collaboration with LIDL)

Serves 4

2 cups oat milk

2 cups water

1 1⁄4 cups gluten-free oatmeal

1 ½ tsp gingerbread spice mix

pinch of sea salt

3 fresh dates

1 tbsp walnut oil (or almond butter)

Top with:

apple bites

crushed walnuts or almond flakes

ceylon cinnamon

crushed clove

crushed cardamom

ginger bread pieces

raw organic honey or maple syrup or coconut syrup

oat milk

Pour the oat milk and the water into a pan and bring to a boil. Add oatmeal, salt and spices. Chop the dates into small pieces and put on the pan. Cook in a medium heat for 5-7 minutes until the porridge is cooked. Stir in the walnut oil or almond butter.

Dose the porridge into serving bowls. Top with apple pieces, crushed ginger breads and almond flakes. Sprinkle on the spices and add a drop of honey or syrup. Pour some oat milk on, if you like. Serve and enjoy!

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It’s a Pleasure – Nut Caramel Candies

3.10.2016

Life has had quite hectic twists and turns lately. Sometimes I wonder how it is even possible for me as one human being to cope with all these projects I have managed to gather in my life. But in some weird way person kind of multiplies herself, expands time or makes other magic tricks when stuff just needs to be done. And there is no time to sit around when a revolution awaits! A food revolution, you know, in which I try to take part with my work.

A part of my revolution dream has now become reality as my very first cookbook about healthy sweet treats, that came out in Finland some time ago has now been released in the US and it goes by the name It’s a Pleasure. I’m so happy about the outcome – the book looks and feels super pretty and nice and I hope it can help to transform globally the way people feel about sweets with it’s over 80 recipes for cakes, candies, cookies, muffins, ice creams, chocolates and other sweet treats – all without guten, dairy and refined sugar. Because there is just no better way to indulge than to savor with treats that left you feeling light, healthy and satisfied!

Try for example these overwhelming pralines. I have prepared big batches of them lately and people have LOVED them. And no wonder. The best pralines combine many elements: a soft filling, a texture that snaps nicely and something crunchy. Also, a hint of saltiness is a big plus. These chocolates are all of the above and can be created with very simple and wholesome ingredients.

Please, just try them! And if you wish to have a copy of It’s a Pleasure, throw me a message here below before Oct 10th and I’ll pick two winners to whom I’ll post the book next week – in Finnish or in English, you choose!

Until then – Viva la revolucion!

V

NUT CARAMEL CHOCOLATES

Makes 15-20 pieces

Caramels:

  • 15 fresh dates
  • 2 tbsp coconut oil
  • 1-2 tbsp water
  • 1 tsp vanilla extract
  • a pinch of sea salt
  • 15-20 pecans
  • 4-5 tbsp unsweetened peanut butter or almond butter

Icing:

  • 4 ounces unsweetened dark or raw chocolate, or ½ cup Basic Chocolate from the It’s a Pleasure book.

On top:

  • flaky sea salt

Pit the dates. Put the dates, coconut oil, water vanilla extract and salt into the blender and purée. Caramel should be thick and smooth. Spoon the caramel in a freezer-safe container and put it in the freezer for about 15 minutes so that it thickens a bit and is easier to handle.

Line a small baking sheet with a parchment paper. When the caramel sauce has thickened, take about teaspoon-sized dollops of the caramel and place onto the prepared baking sheet and mold the caramel into balls. Press a pecan into each ball. And then add about half a teaspoon of peanut butter on each pecan nut and place the tray into a freezer. Freeze for about 30 minutes.

In the meantime melt the chocolate on the top of a double boiler / in warm water bath. Take the pralines out of the freezer and dip each of them into the chocolate icing. Sprinkle with flaky sea salt and return them to the freezer just to set. Bring out, serve and indluge. Keep in an airtight container in the fridge or freezer.

Recipe from the book IT’S A PLEASURE by Virpi Mikkonen

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Vanilla N’ice cream sandwiches & Giveaway

17.5.2016

The time has come!! The N’Ice Cream book about healthy vegan ice creams by me and Tuulia has come out today in the US. And I’m over the moon excited! The Finnish version of the book got sold out in a week here in Finland and I hope the international audience will love the English version just as much.

Several people have now said to me that the N’Ice Cream book feels like the ultimate summer saver for them, and that makes me sooo happy. Because that is exactly what this book was designed to be. To enable a feel-good summer with healthy, naturally sweetened and gluten-free vegan ice creams, ice pops, sorbets, soft serves, instant ice creams, ice cream cakes & cookies, waffle cones, sauces, jams and all that jazz. And also our very best tips on how to prepare delicious ice cream easily without an ice cream maker.

You can now buy the book from:

If you like to have more n’ice cream inspiration, come and follow our Instagram: @nicecreambook where we share pics & tips and give shout-outs to peoples beautiful nice cream creations. Be sure to tag your n’ice cream photos #nicecreambook and @nicecreambook so that we can see them!

And now, ladies and gents, I'm happy to introduce these treats I have for you: Lovely lovely Vanilla Chocolate N’ice cream Sandwiches that I made inspired by a couple of recipes from the N’Ice Cream book. They just might be the perfect summer snack. And the perfect way to celebrate the launch of our book. Note that you can always just skip the cookies and make the instant ice cream base and enjoy it with this super quick chocolate sauce, if your ice cream cravings won’t wait!

And then there’s still one more thing: A giveaway! I’m giving away one copy of the N’Ice Cream book. Just write a short hello and why you would like this book to the comments below and you’re in! You’ve got time to participate until midnight Sunday the 22nd of May. And the giveaway is this time open to US, Canada & Finland. Good luck, my friends!

V

VANILLA N'ICE CREAM SANDWICHES

About 4 big or 6 small pieces

Vanilla n’ice cream:

  • 3 ripe bananas (frozen)
  • 1 can full-fat coconut milk (kept in a fridge overnight)
  • ½ tsp vanilla powder

Slice bananas into smaller pieces and put into the blender. Open a coconut milk can and scoop the white thick paste (about 2/3 cup) into the blender with bananas. Add vanilla. Mix until smooth. If your blender is not very powerful prepare the ice cream in two baches. Pour the ice cream mixture in a large freezer-safe tin and freeze for about 15-30 minutes. In the meantime prepare the cookies.

Chocolate Cookies:

  • 1 cup almond flour
  • 1 cup oat flour
  • 4 tbsp raw cocoa powder
  • 3 tbsp flax meal
  • ½ tsp baking soda
  • ½ tsp vanilla powder
  • 8 tbsp water
  • 3 tbsp coconut oil, melted
  • 4 tbsp maple syrup or coconut syrup

Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be now easily moldable. Add a bit more water or flour if needed. You should be able to make a big ball out of the dough with your hands.

Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into rectangles with a knife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies can be a bit soft when you take them from the oven because they will get crispier as they cool.

Chocolate frosting:

  • ½ cup coconut oil, melted
  • 3 tbsp raw cocoa powder
  • 2 tbsp coconut syrup

Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.

Assembly:
Scoop about two spoonfuls of the ice cream and place it on the back side of one cookie. Place another cookie on top of the ice cream and press down gently. Repeat with the remaining cookies. Drip some chocolate frosting on top on the sandwiches and sprinkle some shredded coconut on. Freeze for 30-60 minutes. Enjoy!

MORE HEALTHY VEGAN ICE CREAM RECIPES FROM THE N’ICE CREAM BOOK

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The Divine Chocolate Cake & Your gift

7.4.2016

Hello, Love!

I have been waiting so eagerly to tell this to you. And now I can finally announce:
The hottest – or should I say the coolest cookbook of the summer is now available for PRE-ORDER! And – there is a magnificant pre-order gift, too!

Hooray, it is really happening, my friends! I’m so happy to launch this!

So as I mentioned in my previous post, N'Ice Cream – the healthy vegan ice cream cookbook by me and Tuulia Talvio will be out May 17 by Avery Publishing, Penguin US. There’s gonna be over 80 delicious recipes for healthy vegan ice creams without gluten, dairy and refined sugar. …Creamy ice creams, ice pops and sorbets, instant ice creams, ice cream cakes & cookies, waffles, sauces and jams, you name it. THIS BOOK covers it all when it comes to wholesome ice creams!

And as a thank you we wanted to make you something special. So when you pre-order N'Ice Cream cookbook now, you'll get this delicious gift:

GATHER e-book with over 30 recipes for your wholesome, easygoing, plant-based summer parties.

Oh yes, baby, it is true! By pre-ordering N'Ice Cream now you'll get this luxurious digital cookbook totally FREE. (Or if you’ve already pre-ordered the book – Thank you! – the offer includes you too.) Gather is not available in any other places so pre-ordering is really the only way to get your hands on this summery piece. And note also that the gift book comes as a pre-order gift only with the N'Ice Cream cookbook, so it is not included with the Finnish version, Hyvän olon jäätelökirja, which will be out in stores in Finland already in about 2 weeks.

GATHER E-BOOK OFFERS:

  • More than 30 original healthy plant based recipes for your summer get-togethers

  • All recipes are vegan, free from gluten, dairy & refined sugar

  • Recipes for savory snacks, sweet desserts and fresh drinks

  • Tips for organizing a stress-free party

  • A full-size color image for every recipe

The book includes recipes such as Falafels & Cashew Sour Cream, The Vegan Party Platter, Flaxseed chips & Creamy Dip, Sweet Potato Mini Pizzas, Nut-free Blueberry Pie, Divine Raw Chocolate Cake (presented below!), Apricot Cookies and Nut Fudge, Summer Pancake Cake, Brazilian Lemonade, Melon & Lime Aqua Fresca and many many more! And note, that all these recipes are totally new and original, not posted anywhere else before.

Check out more about Gather e-book and how to pre-order and get your gift HERE.

Oh and hey, I recommend warmly to subscribe to Vanelja’s newsletter asap, as there is coming some great weekly giveaways, bonus recipes, playlists and everything wonderful to get you in summer vibes & ice cream mood!

Come and follow also our official Insagram page of N’Ice Cream. A really nice giveaway is coming in our IG page already today, so hurry. We are waiting for you! 🙂

N’ICE CREAM HOT LIST:

And before I leave you to enjoy the Divine Raw Chocolate Cake from Gather I have to say that we are AMAZED by all the support we have been getting from people to help to spread the news about this book. From people we know and from total strangers too! We are grateful for all the help we can get to spread the word of n’ice cream and healthy ice cream revolution.

If you feel like you would want to help in any way we would be so so happy! Like by sharing this post, the N’Ice Cream preorder gift, N’Ice Cream Instagram posts or anything else. Or if you are a blogger and would want to share some ice cream tips, some photos, bonus recipes or a small feature / interview, please send us an email to nicecreambook@gmail.com and we’ll got you covered!

And now, finally. The cake. The Divine Raw Chocolate cake. It is a-bliss. Please enjoy!

V

DIVINE RAW CHOCOLATE CAKE

(Recipe from the GATHER e-book)

Crust:

  • 1 cup pecan nuts
  • 5-7 fresh dates
  • ½ tsp cardamom
  • a tiny pinch of sea salt

Filling:

  • 1 cup cashew nuts
  • ⅓ cup cacao butter
  • 3 tbsp coconut oil
  • ½-1 cup coconut milk (room temperature)
  • ¼ cup coconut syrup (or maple syrup)
  • ½ cup raw cacao powder
  • a tiny pinch of salt

Chocolate sauce:

  • 3 tbsp coconut oil
  • 3 tbsp raw cacao powder
  • 2 tbsp coconut syrup (or maple syrup)
  • a tiny pinch of sea salt

On top:

  • pecan nuts
  • raw cacao nibs
  • coconut flakes

Tin diameter:

  • 7 inches / 18 cm

Crust:

Chop the nuts in a blender. Wash dates and remove the stones. Add dates and cardamom with nuts and puree into crumbly dough. Press the bottom of dough on the bottom of the cake tin.

Creamy Filling:

Mix all ingredients in a blender until you have a smooth creamy mixture. If needed, add more coconut milk to get smoother texture but still keeping it as thick as possible. Taste and add seasoning or sweetness if desired. Pour the dough into the cake tin over the crust and put the tin into a freezer for about 30 minutes.

Chocolate sauce:

Combine all the ingredients in a small bowl and stir to combine. Drizzle on top of the raw chocolate cake.

Decorate with nuts, cacao nibs and coconut flakes. Try also fresh berries and n’ice cream! Serve and enjoy!

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N'Ice Cream News

9.3.2016

Ok, wow. Do I have some BIG news for you people. Big, creamy, delicious and heavenly news. And yes, it is about ice cream, and it is about books. As I bet you guessed already from the photo.

So, remember the e-book about healthy ice creams we did last summer with my friend Tuulia, that was called Kind Ice Cream for You? Yep, the cute little pink book that became surprisingly popular during the summer. Well, we thought that the e-book would have been just a nice little summer project for us, but life had bigger plans for it.

As it happened, one brilliant book agent found our e-book through my friend Jessie’s blog post (Jessie, you girl are pure gold! I thank you from the bottom of my heart for writing that post!) and asked if me and Tuulia were interested in making an actual book out of our e-book.

And oh-my-god, OF COURSE we were!

So one thing lead to another and now I am SO PROUD and SO HAPPY to announce that our cookbook about healthy vegan ice creams is gonna be out in the US in May 17th and it goes with a name N’Ice Cream. The publisher of the book is the ever so lovely Avery, part of Penguin Random House which is one of the biggest book publishers in the world.

So there we are now with our ice creams sharing the home with Nobel prize winners and biggest best-sellers in the world.

So crazy. So so crazy amazing! N’ice cream, I scream, everybody screeeam!

There you can see the cover of N'Ice Cream on the right hand side on the first photo. That one is gonne be seen in bookstores all around North America and Canada. The cover photo on the left hand side is from the Finnish edition called Hyvän olon jäätelökirja, that will be out in the middle of May in Finland through Cozy Pyblishing.

So it’s gonna be healthy, vegan and super easy ice creams for all the people around the world soon! And we are just so overly excited here and can’t wait them to come out. We feel we have done something revolutionary with this piece and that the recipes in the book have an actual potential to make this world a little better place. Maybe we’ll too get a Nobel nomination from it. Haha!

But really, as Don Kardong put it: "Without ice cream there would be darkness and chaos." So ice cream IS plain good, and healthy ice cream is even better.

And if you wanna join this ice cream parade beforehand, you can go and pre-oreder N'Ice Cream already from these places:

I can tell you that there is going to be a super duper nice gift for people who will pre-order the book and it will be the perfect companion to N’Ice Cream. But more about it next month!

Also, be sure to sign up to my NEWSLETTER because there’s gonna come some brilliant material to subscribers during this spring.

And finally, before I wrap this up, I want to thank deeply everyone who supported us with this project in any way, purchased our e-book back in the days and shared the love – there's some good karma coming your way!

So, we are living wonderful times, my friend, and the upcoming spring is gonna be filled with possibilities for all of us. Lets keep the light up!

V

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3 Ingredient Vegan Apple Pie

8.3.2016

We made a fun little video with my man about this 3 Ingredient Vegan Apple Pie I had developed and I suddenly thought it might be a good idea to share the whole version of the recipe here too. Although it is insanely simple and you can basically see the whole procedure from the video!

The recipe is from my new and – happy to say – no. 1 best-selling cookbook in Finland Kiitos hyvää Pikaruokaa (meaning healthy fast food) and I personally feel this recipe here is one of the most relaxed ways to make an apple pie I have ever encountered. I’m glad that it popped into my head somewhere from the cosmos one cloudy day when I really needed a quick comfort food.

So check out the video HERE – and see how the magic happens!

I hope you’ll try it and love it as much as my family does!

V

3 INGREDIENT VEGAN APPLE PIE

  • 3 sweet apples
  • 1 ⅓ cup (3 dl) rolled oats
  • 4 tbsp melted coconut oil
  • +ceylon cinnamon on top

(pan size: 7 inches/18 cm)

Preheat the oven to 425 F/225 C degrees. Cut 2 apples into pieces and place into a blender. Puree until smooth. Add rolled oats and coconut oil. Blend well. Cover the bottom of a cake pan with a parchment paper and grease the sides. Pour the batter into the pan and spread evenly. Cut one apple into very thin slices and cover the surface on the pie with apple slices. Top with plenty of cinnamon. Bake in the oven for about 25 minutes or until the color is nicely golden and the sides and the surface look done and dry. Take it out from the oven and let it cool. Serve and enjoy! Store covered in a room temperature.

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3 Ingredient Chocolate Cake

11.12.2015

After a long development I can proudly announce that I have captured the essence of a chocolate cake. And here comes the news: A delicious chocolate cake can be done with only just 3 ingredients!

And before you say anything, like "3 ingredient chocolate ain't no news, miss!, let me clarify: this ain’t one of those 3 ingredient cakes, that has been spreading in the internet, which includes store-brought chocolate, which actually contains a big bunch of different ingredients. No, no, no.

This cakes includes solely 3 basic NATURAL ingredients: Organic eggs, dates and raw cacao powder. Yep, that's all you need.

You can of course refine the recipe for example with vanilla powder, cinnamon or a tiny pinch of chili. And top with super easy chocolate mousse, or whipped coconut cream and berries!

The recipe is from my brand new cookbook, and I feel it is a good example of how simple you can make cooking, and still enojy nice flavors and clean ingredients.

And then to the muse of my cake! I have dedicated this cake to my friend’s amazing ethical fashion brand Lovia. Lovia’s clothes and accessories are produced in Helsinki, Finland and they use mainly recycled and organic materials in their clothes and accessories. I recommend to take a look at their beautiful and unique products, photos and films at their site.

Lovia’s pure, wild, clean and dark style made me think of deep chocolate flavors and pure basic ingredients used in a new and innovative way. And the outcome was truly somewhat magical!

As a christmas present Lovia wanted to offer 30 % discount to Vanelja’s followers during this weekend. With the code LoviaVanelja30 you can get the discount when shopping at their online store before the midnight of 13th of December.

So have some chocolate cake folks and make your weekend merry!

V

3 INGREDIENT CHOCOLATE CAKE

Preparing time: 25 minutes

Cake:

  • 4 organic eggs
  • 10-15 fresh sweet dates
  • 1,5 dl raw cacao powder

Cake tin diameter: about 17 cm / 6,5 inches

Preheat the oven to 200 C / 400 Fahrenheit degrees. Grease/oil the sides and the bottom of the cake tin. Cut pieces of parchment paper to cover the bottom and the sides. Remove the stones from the dates and add all the ingredients to the blender. Blend until smooth. Pour the dough into the cake tin and bake for 20-25 minutes until the surface looks dry. Watch out not to dry the cake too much (a tough job!). Let the cake cool completely before you remove the cake from the tin. Notice that the surface will come down quite a bit. Enjoy with chocolate mousse and nut crust or whipped coconut cream and berries!

CHOCOLATE MOUSSE FROSTING

  • 1 can (400 ml) full fat coconut milk (kept in the fridge)
  • 3-5 tbsp raw cacao powder
  • 1 tbsp organic honey (or coconut syrup)

Take the coconut milk can from the fridge and scoop the white thick paste into a bowl. Add cacao powder and sweetener and whip with a mixer until mousse. Taste and add more cacao or sweetness if needed. Use as a frosting.

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Healthy Fast Food

9.12.2015

Baby, It is dark, rainy and cold outside but my heart is shining brightly!

The reason for this glow is that my book about healthy fast food can be now finally found in the bookstores in Finland!

And may I just say: Pheeeew.

I’m feeling SO relieved. And happy. But not at all super hyped like I was when my first book was released a year ago. Now the feeling is more trusting, confident, calm and collected. I can be proud about the outcome and I know that this book will be the most used cookbook in our household! My husband, who is quite a lazy cook, has been cooking from the book many times already. So my main mission here is accomplished: Get the guy to cook!

Small step for the humankind, big achievement for my family. Huge.

Hopefully other takeaway lovers and lazy cooks will also find the book inspiring!

The book offers over 80 recipes for healthy, easy and quick vegetarian dishes, all without gluten and refined sugars. Most of the recipes can be done totally vegan. And the best part here is that the dishes can all be done less than in 30 minutes and they come with super simple ingredient lists.

I don't mean to brag but isn't that just great?!

And because many of you have asked me about the English version, I can now say that I’m in the progress of getting the book translated into English, but it will be a project for the next year. Let’s see then in what form it will eventually come out!

But here's as a tasting, some examples from the menu of my book:

For breakfast:

  • 3 x Easy Pancakes
  • 3 x 3 Ingredient Smoothies
  • 3 x Energy Bars
  • Blueberry Ginger Porridge
  • Cinnamon Jar Porridge
  • Chocolate Oat Porridge
  • Coconut Oat Breakfast Rolls
  • Easy Dairy-free Cheeses
  • Fig Pear Crumble

For Lunch & Dinner:

  • Stuffed Sweet Potatoes with Curry Peanut Butter Sauce
  • Asian Green Wraps
  • Nepalese dish with 3 ingredient Naan Bread
  • Quick Curry with Sweet Potato Noodles
  • Sunshine Pasta
  • Avocado Pasta
  • Shiitake Seed Risotto (rice-free)
  • Eggplant Pizzas
  • White Pizza
  • Beetroot Pizza
  • Sweet Potato Pizza
  • Burrito Bowl with Chili Sin Carne
  • 3 x Easy Mayo (egg-free)

For Dessert:

  • 3 Ingredient Chocolate Cake
  • 3 Ingredient Peanut Butter Cake
  • 3 Ingredient Apple Pie
  • Almond Soft Serve
  • 2 Ingredient Cookies
  • Wholesome Banana Muffins
  • 2 Ingredient Apple Donuts
  • Melon Cake for Kids

And lots and lots of more dishes and treats! A small introduction of the book can be found here.

Have a lovely week, Friend!

xxx

V

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Vegan meatballs and sweet potato pasta

26.11.2015

One year ago I dreamed about a cookbook that would save our family meals.

My dream book would have recipes that would take less than 30 minutes to make, preferably only 15 minutes, ingredients lists should be nice and short, they would not include gluten, dairy or refined-sugars and most of the recipes should be vegan. The book should offer wholesome recipes for breakfasts, dinners, lunches, snacks and for sweet treats. Kid-friendly recipes would be a big plus and also if the book could also offer better alternatives for pizzas and burgers, my man’s favorite meals. All in all, the recipes in the book should be healthy, super easy and super delicious.

Too sad there wasn’t any book like that on the market. I went through a big bunch of cookbooks and waited for a hero that would fly into my arms and save those moments where the stomach is empty and the mind goes blank at the same time. There were nice recipes here and there but a book that would fulfil ALL my needs just didn’t seem to exist.

So, I had to make it myself. And I did.

Two weeks from here my next cookbook about healthy fast food is going to be released in Finland. The Finnish name is Kiitos hyvää Pikaruokaa, and I’m proud to say that the book offers EXACTLY everything I just described above!

I am so thrilled and I can’t wait to get it in my hands – For one since I actually cook the recipes from the book everyday, and I can’t remember all my recipes in detail, and I don’t wanna go on searching for them from my computer all the time, so I really need to get the book in my kitchen and in my hands – ASAP!

Gonna let you know more about the book later, but I’m sure you guys are going to appreciate it as well. Who would not love healthy and tasty fast food!

But now, to today’s meal! This vegan meatballs and pasta recipe is not actually from my upcoming cookbook, because I created it after the book had already gone to print, but it makes an excellent and simple everyday meal also. I’m just loving this easy pasta made from sweet potato and the rich taste and great texture of these vegetarian meatballs! If you ask me it's quite an excellent mimic of the Italian classic meal, with a healthy and fun twist.

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VEGAN MEATBALLS AND SWEET POTATO PASTA

Vegan meatballs:

( 8-10 pieces)

  • ½ heaping cup sun-dried tomatoes
  • ½ cup sunflower seeds
  • ½ cup chickpeas
  • 5 tbsp flax meal (or flax seeds)
  • 1 small onion
  • 1 tbsp Tamarin soya
  • black pepper
  • a pinch sea salt

For frying:

  • 5 tbsp olive oil or coconut oil

Sweet potato pasta:

  • 1 big sweet potato
  • 2 cup marinara tomato sauce

On top:

  • vegan parmesan cheese (recipe in Kiitos hyvää Pikaruokaa cookbook!) or original organic parmesan cheese
  • fresh basil

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Measure sun-dried tomatoes into blender and blend until quite smooth. Add rest of the ingredients and blend. Pour the dough into a bowl and form small balls with your hands. If the dough feels too wet add a little bit of coconut flour or other flour. Pour generously oil onto a pan and fry the meatballs for about 5 minutes, until they get a nice brown color. Transfer the meatballs onto a baking tray covered with parchment paper. Bake for about 15 minutes. In the meantime prepare the sweet potato noodles.

Peel the sweet potato and prepare noodles with a spiral slicer or julienne peeler. Add 1 tbsp oil onto a pan and cook the nools for one minute. Add the marinara sauce and cook for about 10 minutes.
Take the meatballs out of the oven. Dose some noodles on plates, add meatballs on top. Grate some vegan cheese or parmesan cheese on top and sprinkle on some fresh basil leaves. Serve and enjoy!

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