Potato soup with leek and cauliflower served with coconut bacon and focaccia bread with herbs and tomatoes

Potato soup with cauliflower and leek served with coconut bacon and focaccia bread with herbs and tomatoes
Potato soup with cauliflower and leek served with coconut bacon and focaccia bread with herbs and tomatoes
This warming potato soup with leek and cauliflower is the perfect dinner for these cold and dark fall evenings. It is beyond easy to make, so delicious and incredibly filling as well! I love to go all in and serve it with crispy coconut bacon and the most delicious indulgent focaccia bread with herbs and tomato, so yum!

I wish I could have a big bowl of this tonight, both my sister and I have gotten sick after getting back from our Morocco trip, so it would be absolutely perfect with a warming bowl of soup. However, with my lack of energy and just how crappy I feel right now, then I think I am gonna opt for the store-bought canned soup I found in my sister cabinets instead ;)

Find more warming soup recipes right here!

Potato soup with cauliflower and leek served with coconut bacon and focaccia bread with herbs and tomatoesPotato soup with cauliflower and leek
6 potatoes (about 700 grams), peeled and quartered
2 leeks, chopped
1/2 cauliflower, cut into smaller pieces
1 litre veggie stock
Sea salt and pepper to taste
1 deciliter low fat cooking cream – optional

Coconut bacon – find the recipe right here!
Focaccia bread – find the recipe below.

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Potato soup with cauliflower and leek served with coconut bacon and focaccia bread with herbs and tomatoesFocaccia bread with tomatoes and herbs
3 deciliter lukewarm water
25 grams of of baker’s yeast (block)
1 teaspoon sea salt
1 teaspoon honey
200 grams wheat flour
250 grams durum flour
1 tablespoon olive oil

Topping:
2 1/2 tablespoons olive oil
1 1/2 teaspoon sea salt
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon thyme
2 cloves of garlic
10 small tomatoes, cut in half

I used this recipe by Louises Madblog with some minor alterations

Potato soup with cauliflower and leek served with coconut bacon and focaccia bread with herbs and tomatoesDirections:

Potato soup:
Start by adding a little bit of olive oil along with the potato, leek and cauliflower to a large pot on medium to high heat. Let it cook for 3-5 minutes while stirring. Add the veggie stock and let it simmer with the lid on for about 20 minutes until the potatoes are tender. Blend the soup until it is nice and creamy, add the cooking cream you’d like and put it back on the heat for a couple of minutes. Season with salt and pepper and serve it right away while it is nice and warm –  I served mine with coconut bacon and focaccia bread, so delicious, warming and filling!

Focaccia bread:
Simply add the lukewarm water and yeast to a bowl and stir until the yeast has dissolved into the water. Then add the rest of the ingredients and knead it together – I just used my stand mixer, I cannot describe how much I love that thing! Cover the bowl with the dough with a clean dishtowel and set it aside to rise. In the meantime you can prep the topping by simply stirring the ingredients (except for the tomatoes) together – you might need more olive oil, the original recipe calls for almost twice the amount, but I found it to be too much for my liking (the bread was a bit greasy). Grease a baking pan with a little bit of olive oil and add the dough, divide it evenly and use your fingers to poke small holes in it. Pour the topping onto the dough and divide it as evenly as possible, add the tomatoes as well and se it aside to rise for another 30 minutes. Bake it in the middle of the oven for about 15 minutes at 200 c / 400 f. Make sure to keep an eye on it, the baking time sometimes varies quite a bit depending on the oven. The focaccia is ready when it turns golden and is baked throughout, enjoy!

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Coconut bacon – an easy to make and super tasty vegan alternative to bacon

Coconut bacon - an easy to make and super tasty vegetarian option for bacon This delicious and easy to make coconut bacon is the perfect alternative to regular bacon for those who do not eat meat or like myself only eat it very rarely. I absolutely love to use it as a crispy and flavorful topping on my soups and salads + as a substitute for the real thing in dishes that calls for bacon. The best part is that it is beyond easy to make and that you can make a big batch to store in the freezer, so you always have veggie bacon on hand!

If you need a dish to pair the coconut bacon with, then you can find my soup recipes right here and my salad recipes right here!

Coconut bacon - an easy to make and super tasty vegetarian option for baconIngredients:
2 deciliter (equals 0.8 cups) raw coconut chips – buy it right here!
1 tablespoon soy
1 teaspoon liquid smoke – I used this one
2 teaspoons maple syrup
1 teaspoon coconut oil, melted – buy it right here!
A large pinch of smoked paprika

This post contains affiliate links.

Coconut bacon - an easy to make and super tasty vegetarian option for bacon

Directions:
Start by preheating your oven to 175 c / 350 f. Add the coconut chips to a bowl and set it aside. Add the rest of the ingredients to a bowl and whisk them together, pour the mixture onto the coconut chips and mix until the are completely coated. Pour the coconut chips onto a baking tray lined with baking paper and bake them for 12-14 minutes at 175 c / 350 f. Make sure to keep an eye on them as they burn very easily. I usually turn the parchment paper once or twice to make sure they bake evenly. Serve right away or put it in ziplock bags and store in the freezer until serving, this way it will keep fresh and crispy + the best part is that it does not need to thaw, it is ready to be used right away!

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Recipes I want to try // Vibrant vegetarian dinner recipes

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Hi lovelies! Are you ready for this weeks ‘Recipes I want to try’ ? This time it will be all about vibrant and beyond delicious looking dinner recipes! I always struggle when it comes to being creating with dinner, I tend to just make the same things over and over again and I often even end up just making a quick and easy breakfast’ish meal instead – haha yeah I know, I am the worst foodblogger ;)

I have 3 new recipes that I cannot wait to try though, so hopefully I will have some new meals to put in my rotation. First up we have these gorgeous and colorful Indian butternut patties with kale salad and curry dressing by one of my favorite Danish foodies Maria from Vanløse Blues. How good does this look?! I cannot wait to give it a try, I love anything with curry so I just know I am going to love this one! The recipe is in Danish, but you can easily copy-paste it into Google translate, I often do this with Polish and Russian foodbloggers’ recipes and it actually works really well.

Find the recipe right here!

vegan_polpette_3
Next up we have these gorgeous vegan meatballs by my favorite blogging couple David and Luise from Green Kitchen Stories. Vegetarian (or vegan) versions of meatballs and patties are one of my favorite things to make for lunch and dinner, I love that they are so versatile and often can be made with whatever I have I my fridge and cupboards + the possibilities are pretty much endless when it comes to serving options. These colorful beauties are made from chickpeas and are full of veggies and spices – just how I like my meatballs!

Find the recipe right here!
sweet-potato-gnocchi-3
Last up we have this mouthwatering sweet potato gnocchi dish with broccoli rabe and garlic sage butter sauce (how insane does this sound?!) by Lindsay who runs one of my favorite blogs Pinch of Yum. While it have been on my to-do list for ages, then I have actually never tried making gnocchi before. With this yummy recipe I no longer have an excuse to keep putting it off though, so I think I will give it a try the next time I am having people over for dinner – haha fingers crossed that it works our for me! I should probably test my gnocchi skills beforehand ;)

Find the recipe right here!

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Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more

Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + moreDo you guys ever have those kinds of days, where you cannot decide what to make for lunch or dinner? It happens to me a little too often, so the other day I decided to just make a little bit of everything – there’s no such thing as too much food right?! ;)

I made a big platter with my favorite colorful rice paper rolls, quinoa veggie sushi (recipe below), edamame beans, miso and peanut butter dip + lots of fruit and veggies to snack on, so delicious! I think I am going to make something similar the next time I am having a girls night in, it is perfect to snack on while gossiping and catching up – I just need to add a little bit of wino to the mix ;)

Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more Quinoa sushi – yields 5-6 rolls:
1/2 cup quinoa
1/2 cup sushi rice
1.5 cup water
5-6 sheets of nori
3 tablespoons sesame seeds

Fillings of choice, I used: cucumber, mango and avocado
If you want to add raw fish then make sure read this first to get “sushi friendly” fish.

Dippings of choice, I used: soy sauce, miso dip and chili mayo (I’m so addicted to this stuff, not in any way healthy though)

Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more Directions:

  1. Start by rinsing the rice and quinoa in water and then add both to a small saucepan along with 1.5 cup of water. Bring it to a boil on high heat and as soon as it boils turn the heat all the way down and let it simmer with the lid on for about 15 minutes. When it is done, take it of the stove (do not at any point lift the lid) and let it rest with the lid on for 15 minutes. Set it aside to cool.
  2. While the rice cools you can toast the sesame seeds on a dry pan on medium to high heat until they are light golden and fragrant + cut your veggies of choice into thin strips. When the rice have cooled down you are ready to make your sushi.
  3. Place a nori sheet on a bamboo mat (I use this kind) or a flat surface (the bamboo mat is not at all necessary and I often make sushi without it), add about 1/6 or 1/5 of the rice and make sure to leave some space in the top and bottom. Add your fillings of choice, make sure not to add too much or it will be hard to roll. Aaand since I have no idea how to properly explain how you should roll it – I mean it is super easy, but explaining how to do it, not so much – I have found a video that shows how you can roll it right here and a great explanation right here.
  4. Repat until you have used the rest of the quinoa/rice mix, I got 5 rolls from it. You need a very sharp knife to cut the rolls, run it under cold water and slice the rolls into 8-10 pieces. Serve right away, enjoy!

Colorful lunch platter with quinoa sushi, rainbow rice paper rolls, dippings + more

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Easy everyday food // Pasta with spicy black bean tomato sauce

Easy everyday food // Pasta with spicy black bean/tomato sauceHi lovelies, I am finally ready with a another dish in my little “Easy everyday food” series, where I share some of my go-to beyond easy meals that I usually find too simple to share here on the blog. It is those kinds of meals are usually the ones that ends up saving the day when I am stressed, tired and strapped for time, so I hope you can find some inspiration in them for those kinds of days.

This time I am sharing my recipe for black bean spicy tomato sauce, it is one of my go-to meals when I haven’t gone grocery shopping in a while – which happens surprisingly often even though I am a foodblogger ;) I usually always have the key ingredients in my cupboards and most of the other ingredients can easily be replaced with whatever you have on hand. I usually never measure anything and I just use whatever I have in my fridge and cupboards, which is what makes this dish so perfect when you haven’t gone grocery shopping in a while. The most important thing is to make sure you have cans of crushed tomato and black beans on hand and then most of the other ingredients can quite easily be replaced with what you have :)

Easy everyday food // Pasta with spicy black bean tomato sauce Easy everyday food // Pasta with spicy black bean tomato sauce
Ingredients:
1 can of crushed tomatoes
2 tablespoons tomato puree
1 onion or leek, chopped
2 cloves of crushed garlic or garlic powder
1 teaspoon coconut sugar
Veggies – I usually add 1-2 carrots and/or 1/2 – 1 red bell pepper
Lots of spices, I usually add 1/2 teaspoon paprika, 1/3 teaspoon cayenne pepper or 1 fresh red chili pepper, 1/2 teaspoon ground cumin and a handful fresh basil or a little dried basil.
If I have any on hand, then I like to add a little oat cream, regular cream or coconut cream.
1/2 can of black beans

Toppings – whatever greens I have available, if any, or a little bit of grated parmesan.

Serve it with your favorite kind of pasta or quinoa etc.

Easy everyday food // Pasta with spicy black bean tomato sauce
Directions:
Start by adding a little olive oil to a saucepan and sauté the chopped onion, crushed garlic, chopped carrot and red bell pepper – or whatever veggies you have available. Then add the crushed tomato, the tomato puree, the coconut sugar and the spices. Let it simmer for 15 minutes and then add the black beans and a little cream or parmesan cheese if you’d like, let it simmer for a couple of minutes. Serve the black bean tomato sauce with pasta or quinoa and your favorite greens, enjoy!

Easy everyday food // Pasta with spicy black bean tomato sauce

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