How i eat my leftovers #1 – Dahl

I have finally learned to love leftovers. I learned it by realising the fact that just because a dish is typically just served by itself, it does not have to restrict you to only eating that single dish in one way. Dahl is an easy leftover though, you can put it in almost anything. It adds some protein from the lentils and tons of minerals and nutrients from all the goodies i put in the dish, check out my last post for my dahl recipe. Today i ate dahl for lunch and i ate it again for dinner. I feel like a lucky girl, it was all so delicious.

I managed to create two very different dishes with staple things in our kitchen and some leftovers from the last few days. I love using what i have available in the fight against food waste. And once again, frozen veggies are a wonderful way to get in your vegetables and greens. I used a couple handful of those with some of the sweet potatoes from our tacos to create my lunch. Literally just incorporated whatever we had on hand.

Now, let us take a look at my leftover creation for lunch:

Dahl, fried vegetables and rice noodles

Here you have Mihoen noodles(rice noodles), dahl and some fried vegetables. The vegetables were a couple handfuls of frozen broccoli, a handful of frozen haricot beans and one large sweet potato. The potato was already baked and just needed to be heated, so i put it in my non-stick pan after i had fried the broccoli and the beans in a bit of water for 3 minutes. I cooked the noodles and plated it all together. The dahl worked as a sauce binding the whole dish together in a lovely way. I did not even add salt to this because there was so much flavour in advance. Lovely and easy, just how i think lunch should be. This took me 10 minutes to make, and since the vegetables were frozen, there was no prep time. Everything was just ready to throw in a pan.

Now for dinner i wanted something different, a different way of eating. So i made tortillas for us to indulge in. Here it is:

Tortillas with lettuce, spinach, corn, carrots and dahl

We had a bit of leftover carrots so i grated them and added them in for lovely flavour and freshness. i cut up some iceberg lettuce, opened a can of corn and i was pretty much ready to eat. I put a rye tortilla in the microwave for 30 seconds, and added the corn, the grated carrots, the lettuce, the dahl and some baby spinach. I then topped it all off with some sriracha and some hemp seeds. Awesome and simple and that is why i love my leftovers.They can make cooking so much easier and they do not have to be boring.

How do you like to use your leftovers? Let me know, i would love to see you share and for me to be able to hear your thoughts on leftovers. Hope you found this helpful in reducing food waste and making the most out of the food you have already cooked. Lots of love from here, and have an amazing day!



Vegan dahl – What i ate for dinner, dahl tacos

If you want to make me happy, serve me up a plate of dahl. I love the spices and how flavorful, but yet simple this lovely dish is. I have made it at least once every month since i moved by myself with my boyfriend six month ago. We always loved it, but for some reason, yesterday  i got the spontaneous idea to take my dahl to the next level. I want dahl tacos! I just thought that a crispy outside would do wonders for this creamy, healthy and delicious dish. But let us not stop there. Why not also add in some greens. This was part of the thought process which lead me to making this for dinner.

I love making up new recipes in my head and then trying it out. Sometimes it does not work, the flavors are just not always that interesting. Sometimes it just comes out looking bland in colours and textures. But this one hits the spot for me. I even added some baked potatoes which i chopped up and topped my tacos with. This works as an added source of vitamins and minerals and made the dish just have another dimension of flavours.

This joy of experimenting with your food is something i hope everybody obtains at some point in their lives. It is truly amazing to watch your very own dish come together on a plate. Not everybody is born with the skill and understanding of flavors to be comfortable with this kind of cooking. I personally spent hours and hours in a kitchen as a child, and that is how i learned to work with spices and different ingredients. That is also what sparked my joy for cooking. And i sincerely hope that you will challenge yourself in the kitchen, and overtime build up some sort of understanding when it comes to cooking. Learning to cook is, in my opinion, the only way you are able to maintain a healthy lifestyle. Otherwise you are always going to rely on others to cook for you, and you will never make any dietary changes, since you are not able to take charge of these changes yourself. So please, do yourself the biggest favor ever, and learn how to cook. When you learn to cook properly, you will start to love just being in the kitche. We all have different cooking styles, you just need to find yours to figure out how to love providing yourself with nutrient dense and healthy foods.

Now i want to show you this delicious and easy way to cook a filling meal based around the lovely indian dish dahl and the mexican taco. Some things just match, even though they may not seem amazing together, trust me on this one. You will love it. This portion of dahl is enough to feed two people for two days, we like to eat is as tacos one night and with rice and naan bread the other night. Here it is, my vegan dahl tacos with spinach, rice, sweet potatoes and corn:

Vegan dahl tacos

Ingredients for dahl

  • 4 cloves of garlic
  • 2 tbsp grated fresh ginger
  • 3 tsk curry
  • 1,5 tbsp cumin
  • 1 tsp ground koriander
  • 1 tsp cardamom
  • 1 tsp chili flakes
  • 6 dl vegetable broth
  • 200 g red lentils
  • 1 brown onion
  • 1/2 squash qut into cubes
  • 1 bell pepper cut into 1/2 inch pieces
  • 1/2 eggplant cut into cubes
  • 2 cans of chopped tomatoes


  • 2 sweet potatoes
  • baby spinach
  • 1 can of corn
  • taco shells or tortilla wraps

Turn on the oven at 200 celsius and put the halved sweet potatoes on a baking sheet. They need to get between 30 to 40 minutes, so it is going to be done with the rest. Heat up a large non stick pot or pan on medium heat. Fry garlic and ginger in a splash of water for about a minute. Then throw in the curry, cumin, coriander, cardamom and chili flakes as well as the onion, squash and eggplant.  Fry that up for a minute as well, before adding the vegetable broth and chopped tomatoes. Now you put the rice on the stove.Now let all of it cook 25 to 30 minutes or until the dahl has thickened and the rice and potatoes are done. Cut the potatoes into small cube and you are done cooking. Plate it all up and now you just need to assemble your tacos or burritos if you prefer those. I put spinach at the bottom of mine, then rice, dahl,  potatoes and top it of with some of the corn.

I love this combination. The spicy dahl and the sweetness of the potatoes just compliment each other in a lovely way. I hope you will give dahl as much love as i have given it. Enjoy your vegan, oil free and healthy dinner.

Easy dinner – vegan stir fry with baked tomatoes and cauliflower


We all have those days. We do not feel like cooking something big although we do have to feed ourselves and our families. Then what do you make? My answer is almost always some kind of stir fry or wok. My wok is on my list of most used kitchen items in my vegan kitchen. A wok is a great tool because it allows you to cook larger meals fast, without any oil and with little preparation. If you want to, you could easily make a stir fry from precut frozen veggies. One of the ingredients in this one is actually frozen haricot beans.

Just to clear something up: Frozen fruits and veggies are not bad. I live in Denmark, so our supply of fresh, local and delicious fruits or veggies are quite limited. Therefore a lot of the fresh produce that is available to us, has traveled many miles to get here. In the process a lot of nutrients are lost. But when you buy frozen veggies, they are fresh when they are frozen and the freezing process locks in some of the nutrients that are otherwise lost. Therefor frozen stuff is a nice, convenient and healthy way to get more vegetables in your diet.

Now onto the recipe! let’s go!

Vegan stir fry with baked tomatoes and cauliflower

Ingredients for 2 portions

  • 10 cherry tomatoes
  • 2 sweet potatoes
  • 1/2 a head of cauliflower in little bouquets
  • 100g mushrooms cut into slices
  • 2 cloves of garlic
  • 150g haricot beans(mine were frosen)
  • 1 can of water chestnut
  • 125g Miehoen rice noodles (or any other type of noodle)
  • soya sauce or tamari
  • 2 1/2 tsk paprika
  • soya sauce or tamari
  • 2 1/2 tsk paprika

Firstly i turn on the oven at 180 celsius and let that heat up. In a dish i lay out the cherry tomatoes cut in half. Then i drizzle with balsamic vinegar, salt and pepper. I also prepare a baking sheet on a baking tray with the sweet potatoes cut into fries and sprinkled with salt and evenly distributed on the tray. I pop these in the oven. The fries will be done after 30 minutes, but the tomatoes only take 20-25 minutes. Now i boil my rice noodles for the amount of time directed on the package and afterwards set those aside. Then i take my wok and get it nice and hot. I then add my cauliflower, my mushrooms and I press  the garlic in and ass a bit of water. After a couple of minutes, when the mushrooms are almost done i also add the paprika and the soy sauce. I fry this up for a couple and then i add the beans. This cooks for two minutes, or until the beans are no longer frozen. Then you add your noodles. Now you get your tomatoes out of the oven and add them in with the water chestnut. Water Chestnuts are best if they do not loose their crispiness, that is why they go in last. You serve this simple and delicious dish with the sweet potato fries as a side and you are done.

It does not have to be hard to cook good vegan food, and this is a great example of that. Velbekomme!(Bon appetite in danish)


Avocado and rosemary hummus – no added oil

If you are looking for a healthy, oil free and delicious lunch or snack, then look no further. Here you have a simple recipe for an oil free hummus you can use as a salad dressing or, as i did, spread it on a piece of crispbread with tomatoes and hemp seeds. It can even be eaten as a dip for carrot, cucumber or celery sticks.

Hummus is a lovely way to get in protein and the smooth and soft consistency is always a safe choice. With this recipe you can make it the day before, and so it will only take you a couple of minutes to make something you can eat. This way you can ensure that you have healthy options for a quick snack or lunch. It is all about the preparation when you want to maintain a healthy and vegan lifestyle.


  • 1 can of chickpeas
  • 1 tsp of salt
  • 1 tsp of rosemary
  • 1 ripe avocado
  • 1 tbsp plant based milk
  • a pinch of ground pepper

Blend it all together until you have the desired consistency and you are done. The mix of avocado and rosemary is really lovely and gives an interesting touch to the classic hummus.

Hope you will try it out and let me know what you think.

My everyday breakfast – keeping it simple with homemade muesli

I was never really a breakfast loving person. The food  many people eat as breakfast often seem dull and boring, at least if they are simple and healthy as well. This has set me on a hunt. A hunt for an easy healthy vegan breakfast that would make breakfast something i would look forward to. That hunt came to an end with this healthy, easy and filling muesli recipe that i created. It replaces the dull or sugar infested cereals you would normally eat with cow milk with a healthy non cruelty version.

Now what is it that makes this muesli so great compared to the store bought kind? You know exactly what you are eating, you put in the ingredient so you know no harmful preservatives or unnecessary refined sugar has been added! The muesli has a crunch, but this comes naturally from the toasting of the seeds. Besides that the muesli has little bit of a sweet taste, but this is not due to tons of added sugar, instead this is sweetened  with a bit of agave nectar. Through the sweetness and the crunch i present to you this lovely breakfast which can be made in bulk so it only take 30 seconds to whip together a lovely nutritious breakfast.

You can use muesli in many different ways. I eat mine with almond milk or another plant based milk on top. Today i also added some blueberries for some extra yumminess. You can also eat it on yoghurt or even use at as a topping for your salad. A food of endless options! This is how i make my muesli:

This portion makes one container

  • 8 dl oats
  • 2 dl sunflower seeds
  • 4 tbsp agave nectar
  • 4 tbsp hemp seeds or linseeds
  • 6 tbsp popped quinoa
  • 6 tbsp chia seeds

Roast the oats, sunflower seeds and agave on a preheated pan at medium heat or in the oven at 170 celsius. Stir in the mixture regularly to avoid burning it. After roasting for 4 minutes you add the popped quinoa and the hemp seeds. When the muesli starts to become golden, turn down to low heat(If you are making it in the oven, skip this sted and keep the oven on). The muesli is done when the seeds have an even golden colour, then the chia seeds are added and the muesli is done. Put it in a container, but do not close it until the muesli has cooled down otherwise you will lose the crunch.

And there it is! If you are missing some of the seeds, it can always be replaced with your own choices or whatever you have available. Hope you enjoyed seeing my breakfast and seeing how simple breakfast can be done.

Vegan pancakes, crispy on the outside and soft on the inside

I love pancakes! They are so versatile, and depending on how you accessorize them, they can be any meal you want. With fresh fruit and coconut yogurt, they are a delicious and a quite healthy breakfast. If you are making an extravagant brunch, pancakes with syrup is a staple.If you do not add any sweetener in the dough, they can even be used for lunch and dinner. The endless amounts of options are as impressive as they are delicious.

Luckily, pancakes are not even hard to make, despite the amazing taste. And the flavor in these one are perfect in my opinion. They have a crisp, fresh and toasty outside, but when you bite into it, the center is still soft and a little bit chevy. This chewiness comes from the lovely and healthy rye flour i add. This, not only, helps give the pancakes texture and some added health benefits through the supply of whole grains, it also gives the pancakes more flavor.

Now does these little pan made cakes take a lot of effort? Not at all! Here is the recipe to my version of the perfect pancake:

  • 6 dl soy milk(or your prefered plant based milk)
  • 2 tbsp agave syrup
  • 2 dl plain flour
  • 2 dl rye flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla powder
  • Coconut oil for cooking

Mix the dry ingredients and add the agave syrup to the milk. Then slowly whisk the flour mixture into the milk. Let the batter sit at room temperature for at least 15 min. Fry on a non-stick pan at medium heat with coconut oil. Flip when the edges are golden og take them of when they are baked through. I ate mine with blueberries, “Nice”- cream and lime syrup. Best breakfast i have had in a long time, and my family agreed on that.

How do you eat your pancakes? Or are you more of a waffle person? I would love to hear your suggestions. Thank you for reading and have a lovely weekend.

Fast, easy and simple snack -cocoa or licorice covered dates

When it comes to snacking, dates are an absolute favorite of mine. Not only is this little piece of heavenly fruit delicious, it also packs a bunch of health benefits. The high amounts of fiber helps with your digestion, and the supply of magnesium is a helping hand in the fight against high blood pressure and strokes. Be aware of the high amount of sugar though, as with all food items, dates should be enjoyed in moderation. If you want to learn more take a look at this website: Health benefits of dates No wonder why this sweet little thing has become such a popular health snack.

I enjoy my dates in a lot of different variations, raw, in protein balls, and as a sweetener in general. Although the recipe i am sharing with you today, has to be the most rewarding and impressive of all, especially when you compare it to how little time it takes to whip this together. you need two minutes tops, and since you only need supplies which can be bought dry and therefore stores for long periodes of time, you can have everything ready in your kitchen cabinets for unexpected guests – or just a treat for yourself. I bring you two versions of my powder covered dates.

What you will need –

version 1 – cacao dates:

  1. 100 g Dates (dried or fresh – whichever you prefer)
  2. 1 tbsp Unswetened cacao powder

Roll the dates in cacao powder and you are done! It is that easy! It will leave your guests in awe that something so simple can be so delicious. Fool proof right?

Version 2 – licorice dates:

  1. 100g Dates
  2. 2 tbs powdered licorice root
  3. 1 tbs raw licorice powder

Combine and voila! Obviusly this is a more risky choice compared to the cacao, but in my opinion it is very well worth it.

Hope you enjoy this impressivly fast and enjoyable snack. On a last note i want to thank you for reading.