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Green Goddess Sweet Potato Pizza & One ingredient pizza crust

24.2.2017

Hello, love! I have one pretty delicious weekend greeting here for you! And it comes in a form of a pizza. I hope you like sweet potato, because this pizza crust is all about it. I mean ALL about it. Totally and completely. Nothing else added.

One of the most popular everyday foods in our household are mini pizzas made on small sweet potato slices. We all love them. They are super easy to make and it takes less than 30 minutes to get them ready. The only thing that started bugging me in the whole mini pizza process was that I always have to add all the toppings separately on each and every slice. So, as a great optimizer as I am, I started to think how could I use the same idea but in a bigger pizza size.

After a few test batches I found out that when I slice the sweet potato lengthwise with a cheese slicer and place the slices overlapping on a baking tray in a form of a round pizza, it makes a great crust which cooks up quickly. And when I sprinkle on some organic mozzarella (and/or feta or vegan cheese) it works like a glue for the slices and makes the pizza easy to eat. Of course you won’t get it as firm as a normal pizza crust would be, but firm enough so you can eat it decently – and with a smile on your face, because it’s just so so tasty.

As a pizza topping I used loads of greens, lovely vegetables and fresh herbs, which made the whole thing look so generous and verdant, especially when I added some edible flowers on it, that I named it the Green Goddess Sweet Potato Pizza. Talk about life energy and abundance.

If you like it more hard core, go ahead and add some organic meat and cheeses on, if you feel you get your divine energies better that way. My kid loves her sweet potato pizza with some tomato puree, tuna (MSC certified, of course) and pineapple. And as she’s going through some picky state of life, I let her enjoy it that way and won’t push my greens on her pizza.

What I love most about this recipe is that it takes less than 30 minutes to make and you can use almost anything you happen to have in the fridge, as long as you have sweet potatoes. As a person who live is the moment, not planning too much her eatings and at the same time gets VERY hungry VERY quickly this kind of a dish is just priceless.

So, there you go! I hope this delivered you some inspiration for the weekend. May the pizza goddess light your way to the kitchen!

 

V

 

Makes 1 pizza

 

Crust:

2 medium sized sweet potatoes

olive oil

sea salt

black pepper

pizza spice mix

garlic clove, minced

 

Filling:

pesto sauce

4.5 oz organic mozzarella (and/or feta or vegan cheese)

a couple of handfuls baby spinach leaves

1 spring onion

4 stalks of sweet baby broccoli

artichoke hearts (cooked/from a jar)

3 slices of lemon

pine nuts

olives

fresh oregano

fresh basil

sunflower sprouts

 

Preheat the oven to 390 Fahrenheit / 200 Celsius degrees. Cover a baking tray with a parchment paper. Peel the sweet potatoes and slice them with a cheese slicer or a mandolin vegetable slicer into very thin, almost transparent slices. Arrange the sweet potato slices on the baking tray so that they touch each other, making a circle. Fill in all the holes and also the inner circle, so that you get a circle with no holes or see-through spots. Now sprinkle on some olive oil, salt, black pepper and pizza spice mix. Also add garlic. Bake in the oven for 10-15 minutes until the sweet potato slices soften. Take out from the oven. Spread some pesto on the crust and add the cheese. Add also the spinach leaves. Cut the spring onion and broccoli into small pieces and sprinkle them on the pizza. Slice the artichoke hearts and add them with lemon slices, pine nuts and olives. Bake in the oven for 10 minutes until the cheese melts and the filling gets a nice tanned color. Take out of the oven and season with fresh oregano and basil + sprouts. Serve and enjoy!

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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.

V

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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Late summer Power soup

24.8.2015

Hello lover, I just dropped by to tell you that in case you were wondering what to make for lunch this week or prepare quickly in the evening, here is the recipe you have been looking for! It is especially designed for these late summer days when the sun is still nicely warming our noses but you can already feel that the chill of fall is on it’s way.

The recipe is super simple, it’s quick to prepare, takes less than 15 minutes and the ingredient list is nicely minimalistic. So it has exactly those features that an excellent everyday food should always have. And it of course tastes heavenly.

It is a spinach soup with a twist. The soup is made of ripe, juicy pears and fresh spinach leaves accompanied with coconut milk and a nice bunch of fresh herbs, coriander and parsley.

I’m loving how it is creamy and smooth, fresh and earthy, all at the same time. I couldn’t wish for better elements from my power soup.

I hope you’ll find it is a perfect match for your late August days too!

V

PEAR SPINACH SOUP

(dairy-free, vegan, nut-free)

  • 2 ripe pears
  • ½ onion
  • 1 can full fat coconut milk
  • 1 cup water
  • 1 organic vegetable broth cube
  • 100 g (3.5 oz) spinach leaves
  • a bunch of fresh parsley
  • a bunch of fresh coriander
  • a pinch of sea salt
  • blackpepper

On top:

  • olive oil
  • seeds
  • +cashews, if you like

Peel onion and pears and cut to pieces. Add a little bit of olive oil to a pan, add onions and pears cubes and sauté for a couple on minutes. Add coconut milk, water, vegtable broth cube, spinach leaves, parsley, coriander and cook for 5 minutes. Pour the mixture into a blender and blend until smooth. Pour in bowls, add a drop of olive oil and sprinkle some cashews and seeds on top. Serve and enjoy!

Tip! For extra creaminess, add ½ cup to the soup mixture cashews while cooking!

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