PLANTBASED HELENE

Hi! I'm Helene. I'm a passionated food lover and high carb fanatic. I love tasteful experiences , loud laughter and good conversation over a cup of coffee.

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Green Lentil Falafels ready to be wrapped with rice, greens, coleslaw and of course hummus 🍋 #falafelsforthewin

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Oven-baked potato fries will always be one of my favorite ways to have lunch. Seasoned with thyme and salt #starchivore

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Red lentil Dahl in process #comfortfood

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Welcome!

I can finally break the news to all of you for my very first blog post. I’m so excited to show all of you what I have been planning for so long. From now on I will happily be delivering tasty, healthy and mostly Nordic inspired recipes, and of course only vegan recipes. Feel free to leave me a comment – I would love to connect with all of you.

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✨HAPPY WORLD VEGAN DAY ✨ Let food be our medicine, let peace be our mission and let sustainability be our first choice 🌍 #worldveganday

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Quinoa salad w. kale, kidney beans and cilantro #kalemeupbeforeyougogo

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It's an easy meal and does not require much attention in the kitchen. In stressful evenings I prefer to make this carrot soup, which surely will satisfy hungry stomachs.

Serving: 4-6

Ingredients:

600 grams of carrots

2 medium onions

1 leek

1 large baking potato

2 garlic cloves 

1 liter of vegetable broth (water + cube)

2 dl. naturel plant milk (note: some plant milk are very sensitive to heat)

Salt and pepper

Dried chili

Procedure:

Peel carrots and potatoes. Then chop both in small fine pieces.

Chop then onions, leek and chilli.

Sauté onions, leek, chili and chopped garlic in a wok pan. Continue until the mixture is golden.

Then add carrots, potatoes, vegetable broth, salt and pepper.

Let it all boil until both the potatoes and carrots are tender.

Use either a hand blender or regular blender to blend the mixture.

Pour the mixture back into the pan and add plant milk to make the mixture more smooth. Be aware that some plant milk is sensitive to heat, which means that they may have a tendency to "discard". I prefer to use oat milk for this soup, as it is one of the more flavor neutral.

Ready to serve.

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I had such an amazing day in forest earlier today. This is one of the many reasons living in Denmark is beautiful. I have to admit, that I adore this time of year 🍂 #fall

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View from the road today 🍂 #intothewoods

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🍂

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Creamy chocolate fudge popsicles 🍫 #dairyfree

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Here's my prep lunch for tomorrow. Potatoes, leek, onions, sun dried tomatoes, fresh tomatoes and Herbes de Provence 🍂

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Homemade date syrup 

An easy and healthy way to replace the everyday use of refined sugar. I usually use it both to the sweeter sandwiches, but also in the company of the weekend's pancakes and pastries, which belongs to the sweet side .

Ingredients:

4 dl . fresh pitted dates

4 dl . water

A pinch of vanilla

Procedure:

Make sure all the seeds from the dates are removed.

Blend all the ingredients in your blender until you have a smooth texture. 

Pour into an airtight container and store in refrigerator up to three months.

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Mocha bliss balls 

Servings: 20 balls

Ingredients:

220 grams of dates

50 grams of raisins

100 grams of cashew

3 tbsp. cocoa powder

Espresso shot

1-2 tbsp. oatmeal

Procedure:

Start by removing the seeds from the dates.

Then get your food processor and blend all the ingredients. 

Blend until the mixture seems smoothly blended. 

Use your hands to form the bliss balls. 

Let them cool in the refrigerator for about 2-3 hours.

Ready to serve.

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What it looks like when two vegans go to a free pen to find plenty of adorable sheep 🐑

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Kale salad w. oven roasted chickpeas, dill dressing, carrots and almonds. 

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Homemade buns