Roasted cauliflower with chimichurri

I have wanted to make baked cauliflower for such a long time! Seeing how easy it actually was to make, I really don’t understand why I haven’t tried before haha. Anyways. This is a recipe based on Minimalist Baker’s recipe - with some adjustments according to what we had at home. I hope you will try this one - it’s a true winner! For those who love vegan food, but also for the meat eaters. It’s filling, and you get all the textures and flavors - creamy, crispy, spicy, sweet, salty, mmmmm.


Baked cauliflower

  • 1 large cauliflower

  • 2 tbsp coconut oil

  • 2 tbsp water

  • 2 tbsp curry blend (we freestyled here, mixed together coriander, turmeric, cumin, ginger and chili)

  • 2 tbsp maple syrup or honey

  • 1/2-1 tsp salt

  • Fresh parsley

How to make the baked cauliflower

  1. Preheat oven to 200 degrees celcius. Fill a small baking pan with water and set on the bottom of the oven to help the cauliflower cook evenly.

  2. Rinse and dry the cauliflower. Cut off the bottom stalk, but don’t remove to much of the core.

  3. Add all the rest of the ingredients to a food processor to make the sauce. Mix until smooth, and taste it. Adjust to your desired flavor.

  4. Turn the cauliflower upside down and pour down half of the sauce. Shake it around to it enter into the cauliflower while keeping it upside down.

  5. Pour the rest of the sauce on top of the cauliflower and spread it evenly.

  6. Place the cauliflower in a skillet in the oven (ildfast form) and roast it for 35-50 minutes depending on the size of the cauliflower.



  • 3-5 cloves of garlic

  • 1 medium chili pepper

  • 1 cup cilantro

  • 1 cup parsley

  • 3 tbsp ripe avocado

  • 1/3 tsp salt

  • 3 tbsp lime

  • 1 tbsp maple syrup or honey

  • 1 tbsp olive oil or coconut oil

  • Water (depending on the thickness you want)

How to make the chimichurri

  1. Place all ingredients into a food processor. Mix until smooth.

  2. Adjust flavor as needed - salt, spice or sweetness.


  • Quinoa (preferably organic)

  • Salt

  • Water

  • Paprika spice

How to make the quinoa

  1. Boil 2 parts for 2 part quinoa. For example 2 dl of water for 1 dl of quinoa.

  2. Rinse the quinoa under hot water.

  3. Once the water is boiling, add the quinoa, and turn the heat down. Let it simmer until all the water is gone (check the time on the package). Once the small “tails” have appeared, and it feels soft to chew, the quinoa is good to go.

  4. Add the spices!


Leftovers for lunch!

Leftovers for lunch!

Really hope you enjoyed this recipe!! <3 It makes an amazing Sunday dinner.

Vegan gluten free pizza

Before leaving Portugal I decided to make a really quick pizza for the trip. I had exactly one hour to make the pizza, pack my things and clean the apartment, and the stakes where HIGH. The pizza had to turn out good at the first try, or else the option would be airport food. No offense airport food but pizza is really good :))) Hope you like the recipe!

Pizza dough

  • 1.5 cup rice flour

  • 1.5 cup oat flour

  • 1 tbsp xanthan gum

  • 1 tbsp dry yeast

  • 180 ml water

  • 1 tbsp olive oil or coconut oil

  • 1 tsp salt

  • 2 tbsp sugar (coconut sugar can be used. half for the dough and half for the yeast liquid)

How to prep the dough

  1. Set the oven to maximum heat (275 degrees ish).

  2. Mix the yeast with 180 ml luke warm water. Make sure it’s not too hot, or it will kill the yeast. Add 1 tbsp sugar and let it sit for a few minutes.

  3. Mix the rest of the ingredients together - rice flour, oat flour, xanthan gum, oil, salt and 1 tbsp sugar. Mix everything well and add inn the yeast liquid.

  4. Let the dough settle for a bit while you prep the toppings. My dough became pretty sticky, but the end result was SO good. Was a bit surprised, but don’t panic if your dough is sticky. I didn’t have any baking paper, so I put coconut oil on the baking tray and spread the dough directly in the tray.

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  • aubergine

  • mushrooms

  • vegan cheese - we used VioLife

  • tomato sauce (preferably organic with basil and/or garlic)

  • onion

  • garlic

  • olives

  • herbs & spices: oregano, basil, salt, pepper

  • sweetener of choice: maple syrup, agave, sugar, coconut sugar

  • coconut oil

How to prep the toppings

  1. Add the tomato sauce to a casserole. Depending on your choice og tomato sauce, you might want to spice it up or just keep it plane. I like to spice mine up anyways for maximum flavor. Chop garlic in small pieces and add them to the tomato sauce. Add some basil and garlic, a pinch of salt and your choice of sweetener. Taste your way into a result your happy with. Let it boil softly while you work on the rest of the ingredients.

  2. Slice the aubergine into thin slices. Add some coconut oil in a pan and fry them on medium heat. I like doing this to make sure they get well done, and not become hard to chew through on top of the pizza.

  3. Chop some mushrooms and fry them with some coconut oil, salt and herbs & spices.

  4. Chop the onion, olives and vegan cheese.

Put it all together

  1. Spread the dough out on a baking tray. Use baking sheets or coconut oil directly on the tray. Make sure the dough is thin, but doesn’t have any holes.

  2. Add the tomato sauce, onion, olives, garlic, aubergine and vegan cheese. Sprinkle lot’s of herbs like basil and garlic on top!

  3. Put it in the oven until the dough looks crispy and the cheese has melted. Enjoooooy <3


Vegan baked sweet potato

This dish is so delish. It's filling, warm and tasted amazing. If you are afraid that vegan food will not fill you up, this should do the trick!

Ingredients (2-3 people):

  • 3 sweet potatoes

  • 1 pack mushrooms

  • vegan sour cream

  • Salt

  • Nutritional yeast (optional)

  • 2 avocados

  • 1 can of black beans


Set the oven to 250 degrees. Wash the potatoes and poach them with a fork, and place them on a baking tray. Bake them for 40-60 minutes in the oven.

When they are halfway done you can start preparing the filling. Start with cutting up the mushroom and place them in a pan with some salt and pepper.

Radical Broccoli-soup ?

A warming soup is perfect after a long winter day or a day of surfing in the cold ocean.Radical broccoli soup2 portions (ca 30 min)

  • 1 broccoli
  • 3 carrots
  • 1 lemon
  • 4 ss coconut milk
  • 1/2 sweet potato
  • 1 small piece of ginger

Cut the veggies in pieces and let them boil until tender (ca 20 min). Pour out 3/4 of the water and add the coconut milk, lemon squeeze, salt, and pepper. Blend everything in a blender, food processor or with a hand mixer. Warm it a bit again and add some spices of your choice. As a topping, fresh herbs, olive oil, and sundried tomatoes taste yummm.SAMSUNG CSC


Her har du en mettende, billig god salat som tar maks 10 minutter å komponere - og er fylt med all næring du trenger. Det kan være smart å lage dobbel porsjon og ha det med til lunsj dagen etter.SAMSUNG CSC

  • Kikerter
  • Hvite bønner (heter ofte Limabønner eller butter-beans)
  • Røde kidneybønner
  • Spinat
  • Agurk
  • Avokado
  • Tomat
  • Extra virgin olivenolje
  • Salt, pepper, urtekrydder/ferske urter
  • Karse eller andre spirer

Det beste er å bruke bønner og kikerter som er økologiske, og som allerede er bløtlagt (de ligger i vann). De fleste matbutikker har dette, og det er skikkelig billig! Bønner er en av de beste kildene til protein utenfor kjøttverdenen, som er viktig til å bygge opp musklene igjen etter trening.Man husker kanskje karse best fra da man grodde det som håret til en mann man tegnet på en melkekartong på barneskolen. Men man burde faktisk ikke glemme karsen, fordi det er en skikkelig næringsbombe av en urte - den inneholder kostfiber, vitamin A (i form av betakaroten), vitamin C, vitamin K og B-vitaminet folat. Kostfiberet er superbra for magen, og hjelper kroppen å frakte ut kolesterol. Betakaroten er viktig i forhold til normal celledeling i kroppen, og er derfor en nøkkel i kreftforebygging. C-vitaminet er kjent for å styrke immunforsvaret, hjelpe oss å ta opp jern og hjelper kroppen i kamp mot frie radikaler. Vitamin K er det som gjør at blodet levrer seg (stivner) når vi har fått et sår, og er viktig for å opprettholde normal mengde mineraler i skjelettet.SAMSUNG CSCSAMSUNG CSCSAMSUNG CSCSAMSUNG CSCKilderKarse:,2259:1:0:0:::0:0&Main_6128=6135:0:10,2581&Content_6140=6185:0:10,2867