Archive of ‘vegan’ category

Licorice baked pears

Baked pears with oat and licorice / Wellberries

Hello everyone, hope you’re doing good! I am, thanks to these lovely licorice baked pears I made – they’re so good!

I had a shooting day and I wanted to thank the babysitters (aka my parents) for helping our family out once again. I had already spent a day in the kitchen, cooking and prepping and shooting, so I was looking for an easy (but delicious) solution. When I noticed some extra pears on the table, I knew instantly what to make: traditional baked pears, but served with coconut cream and some raw licorice.

They turned out super nice; sometimes simple is just the best!

Baked pears with oat and licorice / Wellberries

So, when finished working, I cheered up the babysitters (and myself, too) with this lovely dessert. The crust on top has some rolled oats, sunflower seeds and raw licorice, that suits the sweet flavor or pears just perfectly. For serving I whipped up some coconut cream, and we were good to go!

Actually my mom loved the recipe so much that she wanted the recipe for herself before I had time to publish it here, to make it for her friends. The best feedback one can get, if you ask me!

Us grownups enjoyed the dessert with all the toppings, while my baby girl Amalia had to settle for only the pear itself – but she also seemed more than satisfied. Family approved recipe!

Hope you’ll love the recipe as well!

Tuulia xx

Baked pears with oat and licorice / Wellberries

Licorice baked pears with coconut cream

serves four

4 pears

2 dl gluten free rolled oats
1 dl sunflower seeds
0,5 tsp grounded vanilla
3 tsp raw licorice powder (strong)
0,5 dl coconut oil (melted)
n. 0,5 dl maple syrup (or other sweetener, like honey)

+ whipped coconut cream

1. Heat up the oven to 200 degrees.

2. Cut the pears into two pieces, peel them or wash well. Bake the halfs first 10 minutes in the oven. Meanwhile, prepare the crust: mix all the ingredients together in a bowl.

3. Take the pears out of the oven, and spoon the crust on top of the pears. Put back into oven and bake about 15 minutes more, until the crust has some colour and the pears are soft.

4. While the pears are baking, prepare the whipped coconut cream. Flavor with vanilla and licorice.

5. Serve the baked pears with coconut cream, enjoy!

Baked pears with oat and licorice / Wellberries

Eggplant with lemon, ginger and honey

Eggplant with lemon, ginger and honey / Wellberries

Eggplant with lemon, ginger, honey and quinoa, capers, cilantro and chili – doesn’t it sound good? I think so too, and I make this dish quite frequently – almost every time when I find it hard to think what we should have for dinner, I end up making this dish. It’s easy, tasty, fresh, nutritious, totally plant based and doesn’t require too much time or special ingredients – and very, very nice!

Eggplant with lemon, ginger and honey / Wellberries

Last time when I was cooking this, it hit me: even thought this is one of my favorite foods, I never had shared it with you guys! What a shame, I thought, and decided to fix this fact asap. So, here we go then!

This recipe is of course gluten and dairy free, and suitable also for vegans, if you substitute the honey with maple syrup. It combines my favorite ingredients, and if you like them separately, I can almost promise that you’ll love this recipe as well! Lemon and capers bring some nice acidity to the dish, there’s some sweetness thanks to honey (maple syrup), and it’s just spicy enough, thanks to the chili, and all of them together completes the flavor of eggplant. This all will be served with nutritious quinoa and sesame seeds. Delicious! And one more thing: the recipe is quite easy as well, so no special needs or experience needed here!

Eggplant with lemon, ginger and honey / Wellberries

I know, big words for a recipe, but this time well deserved – try it yourself, then you’ll know!

I hope you will remember this recipe next time when wondering along grocery store aisles, thinking desperately what to have for dinner – it for sure has saved many of my days from boring meals!

Tuulia xx

Eggplant with lemon, ginger and honey / Wellberries

Eggplant with lemon, ginger and honey

for two

one big eggplant

2 cloves of garlic
1-2 cm fresh ginger
0,5-1 tl ground cumin
1/2 small fresh chili
1 small organic lemon (also the peel will be used)
2 tbsp honoy or maple syrup
sesame seeds
virgin coconut oil for frying


2 dl quinoa
approx 25 grams of small capers
black pepper

fresh cilantro

1. Slice the eggplants, and put themfor example on a baking sheet. Sprinkle some salt on top, and let be for about 20 minutes.

2. Meanwhile prepare quinoa: rinse well, and boil according to the direction on the package.

3. Crush garlic and chili, grate ginger and the peel of the lemon.

4. When quinoa is done, tear the cilantro into it, sprinke some salt and pepper, and add capers.

5. Pat the eggplants dry, and fry until golden brown. Take away from the pan.

6. Prepare the food in two batches; add some oil to the pan, along with garlic and cumin. Fry for a second. Add then the eggplants and ginger, honey, chili, peel and juice of the lemon. Let simmer for a moment. Do the same for the second batch.

7. When all the eggplant slices have been baked, serve them with quinoa, and spinkle some seeds on top along with cilantro. Enjoy!

Eggplant with lemon, ginger and honey / Wellberries


Gluten and dairy free chai caramel oat porridge

gluten and dairy free chai caramel oat porridgegluten and dairy free chai caramel oat porridge

The weather is getting cold and colder every day as we’re approaching long and dark winter here in the north. About the weather I’m not so crazy about, but I do love comforting winter food and porridges! Now if ever is the perfect time to enjoy some spicy and warming dishes, like this lovely hot coconut oat porridge seasoned with chai tea and rosemary. (Actually the first snow is falling as we speak, but not as beautiful, fluffy white flakes, but more in the form of wet sleet. I’m craving to have this porridge, hah!)

Along with other Asennemedia’s bloggers I’ve been creating recipes to one of my favorite brands, Urtekram. All the recipes I’ve created have been tasty and nice, but this one might be my favorite: the porridge is easy, it has only a few ingredients, and it’s almost like a dessert even though it’s still a porridge and totally suitable for an evening snack.

gluten and dairy free chai caramel oat porridgegluten and dairy free chai caramel oat porridge

The Hari-teas are organic, delicious (the flavors are really strong) and the packages are beutiful. The brand has been created by same people who have been working with Yogi-tea brand as well, and all the variants are based on strong spice mix. The filosophy behing the products is based on ayuerveda and the packages have recommendations for body types – this part I just skipped thought, since the chai variant was just perfect for the porridge.

So I cooked my porridge with coconut and rice milk. Coconut milk was first sweetened with dates, and rice milk boiled and stewed with chai tea and some fresh rosemary. The spicy scent of the porridge floated around the kitchen, and I was sold. Just perfect comfort food for the cold winter! I hope you’ll love it too!

Stay warm, Tuulia xx

gluten and dairy free chai caramel oat porridge

Gluten and dairy free chai caramel oat porridge

2 dl gluten free rolled oats
2 dl coconut milk
4 medjool dates (pitted)
3 dl plant based milk
3 bags of chai-tea
1 fresh rosemary spring

pecan nuts

1. Put coconut milk and pitted dates into blender. Blend until smooth.

2. Put plant based milk into a kettle with rosemary spring, and heat up until boiling. Remove from the stove and add tea bags. Let brew at least 15 minutes or when the plant based milk tastes strong enough.

3. Remove both tea bags and rosemary from the kettle, and pour coconut”caramel” in along with rolled oats. Boil, until the porridge is ready.

4. Cut the pomegranate open by first removing the “cap”. Use knife to make 3-4 long cuts and tear the parts away from each other. Separate the seeds.

5. Decorate the porridge with the seeds and pecan nuts. Enjoy! ✨

gluten and dairy free chai caramel oat porridge

The recipe was created in co-operation with Urtekram, but the opinions are always my own.


Vietnamese spring rolls, lentil-peanut sauce and thai hummus

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

I love, love love Vietnamese, fresh spring rolls. They’re tasty, easy to modify, and a great way to eat tons of veggies at once. Quite often people feel they need a lot of time to prepare, but I must disagree: the sauces come up quickly and the most time demanding part is chopping the veggies and soaking all the rice papers one by one. But if you’re more than one cooking and prepping, they’re superfast and just great food for weekdays too.

Also it’s fun to make them: if you have children, even the youngest can join you in the kitchen and help tear the kale or herbs, and a bit older can help chopping and making the sauces. Handy, not to mention the quality time you can spend together as a family or with your friends.

(Well ok, if you still feel the rolls are too much work, I’ve got a tip for you: just leave the rice papers away and serve the ingredients as a veggie bowls, with the lovely and protein rich sauces I’m going to introduce to you soon. Works as well!)

I created this recipe for Go Green Finland, and as I use their lentils and chick peas often anyway, it was natural to choose them for this campaign posting as well. The recipe turned out so, so good, super healthy and filling for sure: the protein for the meal comes from the tasty dips.

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

The recipe is gluten free, dairy free and suitable for vegans. The rolls can be modified almost endlessly, and therefore you can safely invite almost anyone to enjoy them with you, no matter what is their diet.

Hummus is for sure familiar to all of us, but when you add some coconut milk and thai spices to it, you will get more dip-like sauce, that’s perfect for the rolls. The lentil sauce has lovely peanut flavor and it’s almost like a visit to Morocco thanks to lovely Ras el hanout – spice mix.

The sauces are rich in taste but also protein. They’re just perfect for these rolls, but for oh so many other dishes as well!

Hope you love them too!

Tuulia xx

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dipVietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

Lentil-peanut sauce 

1 carton of ready to eat – red lentils (300g)
5 tbsp smooth peanut butter
jiuce of 1/2 lime
1 tsp Ras el hanout – spice mix
salt to taste
water, until the texture is good

1 carton of ready to eat- chick peas
1 glove of garlic
2 tbsp lime juice
1,5 tbsp tahini
fresh chili to taste
fresh, grated ginger, to taste
approx 5 tbsp of virgin olive oil
0,5 tsp cumin
0,5 tsp salt
coconut milk, until the texture is smooth and nice

Spring rolls

rice papers
rice vermicelli


red gabbage
fresh herbs: cilantro, mint, thai basil

1. Prepare the sauces: strain the lentils and chic peas, rinse them and put into bowls. Add the other ingredients and use hand blender to make the sauces.

2. Boil waiter, add some salt and prepare noodles according to the instruction on the packet. Rinse whit cold water.

3. Wash / peel the veggies, and make some sticks. Tear the kale into smaller pieces and when rinsing them, give them a “massage” – this makes the structure of the kale a bit softer. Slice the avocado and chop the herbs.

4. Take flat bowl and fill it with water. Put rice paper there and let it be until it’s soft. Take out and spread on another, big plate. .

5. Start by placing the fillings below of the central line of the rice paper. Turn the on top of the fillings, then the sides, and roll some more, until you have a nice Vietnamese roll on your hands. Keep on rolling, until you have nice and delicious pile of rolls.

6. Enjoy the rolls with the tasty, protein rich sauces. Oh so good!

Vietnamise veggie rolls with lentil-peanut sauce and thai-hummus dip

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