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Oven Roasted Summer Tomato Frittata

Oven Roasted Summer Tomato Frittata

This time of year I’m definitely drowning in tomatoes, and you won’t hear me complaining for a second about it. Tomatoes are one of my favorite things about summer to eat and to grow. They are colorful, super sweet, juicy and of course really good for you too…But the best thing I’ve made to date with tomatoes is a simple frittata made with Just Eggs and zucchini and corn from the farmer’s market.

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Broccoli-Cheddar Soup In Quarantine

Broccoli-Cheddar Soup In Quarantine

One of my favorite comfort meals is a creamy soup paired with a grilled cheese sandwich. In the summer I love a good tomato soup made from fresh tomatoes I’ve grown in my garden, but in the winter there’s nothing quite like a broccoli-cheddar soup. The green color makes me happy too, which I find particularly welcome on a cold and grey day.

read more
SHAKSHUKA – An Exciting Alternative Breakfast for Egg Lovers

SHAKSHUKA – An Exciting Alternative Breakfast for Egg Lovers

The food that a large number of people have the most difficulty giving up when going vegan, is not read meat—but in fact, eggs. Shakshuka is a one-skillet recipe traditionally made with eggs baked in a tomato and red pepper sauce that is spiced with cumin, paprika, and cayenne. I’ve replaced the egg with both tofu and sliced sweet potato before with great luck, but this time I used Just Eggs and was incredibly happy with the result.

read more
Ribollita (Tuscan Bread Soup)

Ribollita (Tuscan Bread Soup)

I am feeling so much passion for today’s blog post as it has to do with a country I care very much about; Italy. I was inspired to re-create a dish called ribollita, a classic I eat almost daily when in Italy.

read more
Roasted Yellow Trumpet Steak

Roasted Yellow Trumpet Steak

Living with a meat-eater, I am constantly trying to find dishes that will appeal to someone who is used to eating animal meats. That dish has to be hearty, have a similar texture and of course be flavorful and tasty. I find that mushrooms, when prepared correctly and the right type of mushroom is used, often fulfills these criteria.

read more
Best Ever Vegan Chili

Best Ever Vegan Chili

January for me is always equivalent to making chili because it’s hearty, rich and a great transition from the more decadent holiday foods we’ve been indulging in, to healthier, nutrient-dense dishes. Chili also goes well with cold winter nights, and I promise your mood will be lifted after you eat a bowl of this ☺

read more
Best Vegan Banana Bread Ever

Best Vegan Banana Bread Ever

One of the most incredulous things about my blog is that I don’t have a recipe for banana bread… until now, that is.

That doesn’t mean I haven’t spent countless weeks, months, even years, trying to perfect a recipe I’m happy with. Not that banana bread is particularly difficult to make, it’s just that I want the flavors, texture and look of the bread to be as close to perfection as possible. I’m happy to share that this recipe fulfills these criteria, and then some.

read more
Vegan French Onion Soup

Vegan French Onion Soup

Now that the days have gotten colder and the nights seem longer, there’s nothing better to me than making piping hot soups, stews and casseroles. One of the dishes I’ve been craving the most is French onion soup. The mixture of sweet and savory is what I love the most, not to mention the simplicity of it: all you mainly need are some onions, fresh herbs, and red wine… and cheese of course!

read more
Uchepos with Tomatillo Salsa

Uchepos with Tomatillo Salsa

During the summer months, I’m always trying to find creative ways to use fresh corn. Having grown up in Norway in the 70s and 80s, we really didn’t have access to this fabulous produce. Norwegians use canned corn a lot—in salads, stews, and even tacos! (yes, I know). This is why it’s always a luxury and delight for me to bask in fresh corn on the cob; the flavor is so sweet and juicy and the bright yellow color brightens up any dish.

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Spanish Albondigas with a Spicy & Smoked Tomato Sauce

Spanish Albondigas with a Spicy & Smoked Tomato Sauce

Coming from a chef background, I typically love to make everything from scratch and as a vegan, I’m a fan of whole, plant-based foods when cooking. On the other hand, I’m a vegan married to a non-vegan, who is also a chef and happens to be a meat-lover. While you may think that may pose challenges…I am here to tell you as long as you get a little creative and resourceful and stay dedicated to your desire to eat more plant-based foods, your significant other, children, friends and family will make big strides towards eating more plants too! (it’s contagious 🙂

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Broccoli-Cheddar Soup In Quarantine

Broccoli-Cheddar Soup In Quarantine

One of my favorite comfort meals is a creamy soup paired with a grilled cheese sandwich. In the summer I love a good tomato soup made from fresh tomatoes I’ve grown in my garden, but in the winter there’s nothing quite like a broccoli-cheddar soup. The green color makes me happy too, which I find particularly welcome on a cold and grey day.

read more
SHAKSHUKA – An Exciting Alternative Breakfast for Egg Lovers

SHAKSHUKA – An Exciting Alternative Breakfast for Egg Lovers

The food that a large number of people have the most difficulty giving up when going vegan, is not read meat—but in fact, eggs. Shakshuka is a one-skillet recipe traditionally made with eggs baked in a tomato and red pepper sauce that is spiced with cumin, paprika, and cayenne. I’ve replaced the egg with both tofu and sliced sweet potato before with great luck, but this time I used Just Eggs and was incredibly happy with the result.

read more
Ribollita (Tuscan Bread Soup)

Ribollita (Tuscan Bread Soup)

I am feeling so much passion for today’s blog post as it has to do with a country I care very much about; Italy. I was inspired to re-create a dish called ribollita, a classic I eat almost daily when in Italy.

read more
Roasted Yellow Trumpet Steak

Roasted Yellow Trumpet Steak

Living with a meat-eater, I am constantly trying to find dishes that will appeal to someone who is used to eating animal meats. That dish has to be hearty, have a similar texture and of course be flavorful and tasty. I find that mushrooms, when prepared correctly and the right type of mushroom is used, often fulfills these criteria.

read more
Best Ever Vegan Chili

Best Ever Vegan Chili

January for me is always equivalent to making chili because it’s hearty, rich and a great transition from the more decadent holiday foods we’ve been indulging in, to healthier, nutrient-dense dishes. Chili also goes well with cold winter nights, and I promise your mood will be lifted after you eat a bowl of this ☺

read more
Best Vegan Banana Bread Ever

Best Vegan Banana Bread Ever

One of the most incredulous things about my blog is that I don’t have a recipe for banana bread… until now, that is.

That doesn’t mean I haven’t spent countless weeks, months, even years, trying to perfect a recipe I’m happy with. Not that banana bread is particularly difficult to make, it’s just that I want the flavors, texture and look of the bread to be as close to perfection as possible. I’m happy to share that this recipe fulfills these criteria, and then some.

read more
Vegan French Onion Soup

Vegan French Onion Soup

Now that the days have gotten colder and the nights seem longer, there’s nothing better to me than making piping hot soups, stews and casseroles. One of the dishes I’ve been craving the most is French onion soup. The mixture of sweet and savory is what I love the most, not to mention the simplicity of it: all you mainly need are some onions, fresh herbs, and red wine… and cheese of course!

read more

DON'T LEAVE WITHOUT

MY TOP 10 RECIPES

 

DON'T LEAVE WITHOUT

MY TOP 10 RECIPES