Spiced Red lentil, sweet potato and coconut soup

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I set out to make a Dal but changed my mind half way through cooking and ended up with this delicious and healthy vegan soup, packed with goodness and perfect for a cold winters day.
I didn’t make the soup too spicy as I wanted my baby Harry to have a taste but if you like heat then add more chilli. My father will travel to London from Sweden tomorrow and stay with us for the week. I’m planning to make this soup for him, he loves spicy food so I will probably triple the amount of chilli and serve Harry something else…… …..continue reading
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Salted Almond and Chocolate Treats

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These little treats are so delicious I have to stop myself not eating all of them at once. I have a two at the time limit! They are on the right side of sweet, not too sweet, with the sea salt taking them to an other level. The batch I made yesterday is nearly finished so I need to make an other batch (or two) before my mother arrives next week. She loves these!
They are easy to make, just a little fiddly to cover in chocolate. Do the toothpick trick I describe below as this will make the process easier. I used a milk free good quality chocolate so the treats are suitable for vegans.

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Pea, Mint and Coconut Soup

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Growing up I always dreaded the day when pea soup was served in school. I used to stir it around to cover all edges of the bowl so it looked like I had eaten some. The highlight of the pea soup day was that we always got pancakes for desert.
Today I love pea soup but I make it with frozen green peas and not the Swedish traditional yellow split pea.
I have garnished this soup with sprouts, cress and toasted coconut. I like adding some crunch to a puréed soup or I have this feeling of eating baby food. I toasted the coconut flakes with 1/2 a table spoon of maple syrup and a sprinkle of salt.
Added bonus with this soup that it only take 15 minutes to make! …..continue reading

Vegan Apple and Cinnamon Cake

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My friend and her son was coming over for a “play date” after school so I decided to make a cake. I altered the recipe from the Vegan Redcurrant and Coconut cake recipe, that I posted during the summer, to fit the season. As it is the best time for the Great British apple, I ended up making a apple and cinnamon cake. The cake was good, but the play date was a bit of a disaster…..Casper was rude to the boy and said he didn’t want to play…..I was left embarrassed and threatened no TV for a week. He later explained he wanted to go to their house so we decided we will give it an other try next week at theirs!
This is not your normal sponge cake. It has a nice sticky and gooey texture. Perfect for a cold autumn afternoon with a hot cup of tea.

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Sweet Potato and Cauliflower Curry with Coconut

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Today we went up to Highgate woods as Casper was invited to one of his friends birthday party. The party had a Star Wars theme so the wood was filled with little Stormtroopers, one Darth Vader (Casper) and an Owl. It started of with a nature trail, followed by lunch and cake in the woods. Once the sugar from the cake kicked in, the four year old’s turned in to little wilding’s, chasing after each other with light sabers.
All though it was a sunny day I got cold as the tree canopy doesn’t let through much light. When we got home I cooked this warming curry packed with vitamins and flavour.
The total time to make the curry is about 45 minutes. We had it just on it’s own but is goes really well together with rice or bread.

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Spiced Butternut Squash Soup with Coconut and Coriander

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I have always liked autumn. There is always a sense of something new to come, and I feel full of expectations. I remember being younger and feeling this excitement before going back to school after a long summer holiday. Still young but not so young, I now have a son who just started school. His first week went really well which was a big relief.
September has been amazingly mild and sometimes hot. We have had days with temperature of 30°C. But now it’s starting to feel like autumn is upon us. This soup is nice and warming and super fast to make, just over 30 minutes. I like it hot so I add a fair amount of chilli however alter this to taste. I normally make seed crackers with fenel seeds to go with the soup but run out of time today. I will make sure to share the cracker recipe soon as it’s a great snack.
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