2 protein packed vegan meals

I’m in the middle of tweaking all my meals to add enough protein to hit some completely random magic number on a daily basis. Yesyes, my protein obsession continues.

Nono, science has got nothing to do with it.

Let’s get on with it!

Here’s two meals I created based on this little guy:


Vegan cooking cream. Obviously.

Pasta with an aubergine tarragon and mustard sauce + a favorite bean.


A trick that I’m using for both meals to really boost the protein is bean pasta. Bean pasta is an amazing invention and it will get you much further than just plain beans. However much I love beans, I have a limit of 100 g/meal. Any more than that in a single serving is just too much.

Prepare your pasta according to instructions on the package. Approx. 80 g should be enough for 2 servings. Cut up an aubergine and fry until practically black. Because you’re going to be adding sun dried tomatoes, use the oil they’re in to fry your aubergine. Less waste + delicious. Add 200 g of whatever bean you prefer and let them get some color before turning down the heat and adding half a package of iMat (125 ml), some spinach, sun dried tomatoes, tarragon, mustard, salt, pepper, and bit of garlic in some form for good measure.

Serve with some fresh tomatoes.

Curry chickpeas and pasta


I love combining chickpeas, curry and pasta. Added bonus: peanuts. Well. Not actual peanuts. I’m using peanut flour. Because peanut butter remains a trigger and I can’t keep it in the house.

This will serve 3:

Make your bean pasta according to instructions on the package. 75 g should do it. Meanwhile, fry up 450 g of cabbage in whatever oil you prefer. I might have used Carlshamn margerine, it’s what I usually use with curry. When the cabbage has reached desired softness, add what’s left of your iMat package + bit of water, curry, peanut flour (10 g/serving, also gives a nice protein boost) and finally 200 g chickpeas. Although you could well let them get some color in the pan with the cabbage. Whatever you fancy!

Oh. And don’t forget salt and pepper. Ganz ganz wichtig!

Serve with pasta and cover the lot with tomatoes. Because tomatoes are nice. And takes away some of the sting of the curry.


Vegan protein banana pancakes

You might have noticed I’m a bit obsessed with pancakes. Tiny bit.

Most recent version was a result of the following:

Watched a video about PCOS. Person in video claimed that if you suffer from PCOS you should count calories for 3 days, because that is knowledge you need. How many cals you consume on a daily basis. My Ed*: Counting calories you say!? We must!

I know this makes no sense. Not only because lousy reason but because:

a) I don’t have PCOS, I have PCO, not the same.
b) Even my PCO status is unclear, currently bleeding approximately every 2 months, highly regular for being me.
c) Nobody needs to count calories ever.

But I’m at a place right now where I’m listening to Ed. I get Lifesum (again) been using (far longer than 3 days).

Lifesum will also show you percentages of carbs, protein and fat.

In general, I strongly believe you don’t need to make special efforts to get protein into your diet if you’re vegan. Who ever heard of anyone dying from protein deficiency around these parts?? Nobody that’s who. It doesn’t happen. Make sure to have some B12 supplements, and iron if you’re struggling with iron uptake, the latter goes for any diet, and you’re good to go!

Despite this, my reaction is 10% protein!? My hair will fall out! Clearly, what I do suffer from is anxiety. And a bad case of unreasonable.

I’m upping my protein like a woman possessed.

Here’s an easy way to pack 20 g of protein into one (vegan) meal:

Find yourself a nice protein powder. My choice: a rice protein, because it doesn’t taste anything. Take 20 g of your protein powder of choice, 30 g flour, 1 tsp baking soda, pinch of salt, 1 banana, 50 g soygurt, if you want a thick batter, if not, use water or any type plant milk instead. Optional: bit of flaxseeds.

You could mix by hand, but I prefer using a blender.

Gives you about 5 small pancakes. And yes, they’re supposed to look like that. I ♥ rustic.

Serve with raspberries sprinkled with a wee bit of ginger, maybe a bit of agave and cinnamon.


*Ed is a pet name for eating disorder.


What vegans eat; Soup soup tasty soup

I’d love to be the sort of person who regularly has soup, but I tend to like the idea more than the reality of it.

Making soup is so messy. Bringing soup to work—can also be messy. I’m no fan of the mess, too impractical.

For example! Last time I made soup, a version of golden coconut lentil soup, it kind of ended with lots of this golden coconut broth on my white counter. The golden part obviously being turmeric. Which obviously stains quite badly. Sooo…not too happy about the cleaning required.

Very tasty soup tho!

My favorite go-to soup is a different soup—been making it for years. It’s very humble parsnip soup. V. v. easy to make. You need:

500 g parsnips
6 dl water
1.5 dl white wine*
2 stock cubes
250 ml iMat (or any vegan cream substitute)

*I use a cooking wine, but I’m sure whatever you fancy is fine, just don’t skip it! Because this is what really makes this soup.

Just chop up the parsnip—doesn’t have to be neat or particularly small! Just small enough to be quite soft after cooking for about 10 minutes.

Add parsnip, water, stock cubes and white wine to a pan and cook for approx. 10 minutes.

Blend it smooth and add the iMat + pepper to taste.

For a bit of crunch, throw in some roasted chickpeas.

Serve with hard bread**, mustard + avocado and a bit of spice. My go-to is a wasabi + sesame mix.


Yes, also topped with some smoked paprika for good measure.

And if you’re concerned about your protein intake, make a soygurt + rice protein + berries and a bit of date syrup dessert. Yea, that’s where I’m currently at in my life.


** Because this is a Swedish invention, I will take the liberty of making a literal translation of what we call this type of bread around these parts and call it a “correct translation”. (If you’re ever translating, don’t do that, that’s not how you do it.) 


What vegans eat; Lots of lentils

When I went vegetarian some 20 years ago I never thought I’d ever get used to lentils. Never in a million years. I don’t even know how or when I managed to get over that first impression. Mushy green lentils on the side. Ew.

Might have been when I stopped over-cooking the lentils. And learned about the importance of spices. In general. I used salt only for years and years (how did I even live??).

These days, I’ll throw a little lentils into pretty much anything. Bit of lentil crunch? Yes please!

My go-to tomato-based lentil stew combines red lentils, carrot and feta (or Greek Style Sheese if you want the vegan version, and why wouldn’t you?). Usually I serve it with pasta, but this time I’ve got other ideas. More about that later.

One of the many advantages of this dish is that it’s super quick and easy to make; an excellent choice if you need a mid-week meal prep because your stocks are running low.


All you need is:

1 can of crushed tomatoes
120 g red lentils
2 organic carrots (if there is one thing you want organic it’s carrots, trust me)
2 dl water
1½ tsp salt
Bunch of oregano
Some form of garlic. I use garlic ganules.
Some greek style type of cheese product

Grate your carrots – peeling is not necessary. Turn your stove on, you want to bring your water and crushed tomatoes to a boil and then reduce the heat to avoid tomato sauce splattering all over your kitchen. Add lentils, carrots, garlic, and oregano. Cook until lentils are al dente. Or however soft you like them. About 10 minutes should do the trick. If you’re anything like me, you’ll also want to add some spinach or kale from the freezer. Can’t have a meal without greens.

As per Jenny Mustard’s instructions, I’m adding the salt when the stew is done and cooling.

This yields about 4 servings; I’m having some for dinner together with lots of leafy greens and alfalfa sprouts because I’m in the middle of a leafy green obsession. What’s left I dividine into three containers together with some oats – obvs not the porridge kind, the other type, but any type grain will do. Or pasta.

Top with cheese and you’re done!


Why I stopped being vegan

I love YouTube. It frequently makes me feel Oh good, it’s not just me!

Which is a main reason why I keep watching Why I stopped beaing vegan videos, because been there, done that.

I love Why I stopped being vegan videos. It’s just a long list of poor and uninformed excuses to start eating meat again, which makes me feel confident that going back to a vegan diet was the right choice.

I’m not blaming them by any means! As mentioned, I did that too once (except for I never went meat-eater, I went pescetarian.) Being vegan is breaking a habit and it’s hard, especially is you don’t have many vegans in your immediate environment.

There was one girl I watched (why would anyone watch anything but girls on YouTube?) who had a reason that was almost convincing. Binge eater, felt restricted on a vegan diet, stopped. I get it. But I also think she should give it another go. There are lots and lots of things you can eat as a vegan! You just need to get into the habit, which I admit will take time, just don’t give up! Erm, right…

Coincidentally stumbled on another binge eater who stopped being vegan. Unfortunately unaware of her ED, unfortunately presented probably the worst excuse I’ve heard so far. Basically, she decided that vegans are all spreading lies, the majority of animals are treated well at farms, and so it’s OK to eat.

Right. Yes. Vegans, they make much money on spreading misinformation about conditions on farms (???). Whereas the farmers…don’t?

Also. Could someone please explain to me how it’s OK to eat an animal because it’s had a good life. I mean does this apply to humans too? Any human killed who’s had a good life, it’s OK? Oh no dear, this is no tragedy, the children killed in the accident all had a good life.

This girl had another brilliant reason. Namely, a low iron value. Which she explained while having her protein powder.


So you’re telling me you know about protein powder but not iron supplements? PS. HI, I also struggle with iron absorption, yes also genetic, my mum + sis have it too. And they’re omnivores. Not to mention, last time I had my iron checked I was on a vegan diet, not taking -any- supplements and my iron value was just fine – better than when I was having dairy and fish mind you! My guess: if your iron is low it’s because you’re starving. I. Should. Know.

I do wonder tho. If you have a fitness channel, which I understand as a keen interest in health, should you not be aware of the research pointing to the benefits of a vegan diet not to mention the fact that you are suffering from an eating disorder? I’m just. Confused.

OK, I lie, I’m kinda upset. I was staring at this video in disblief for all of the 15 minutes it lasted. How does this channel have hundres of thousands of subscribers? Are people that uncritical? Or they subscribe in spite of?

At the same time…I take comfort in knowing that people don’t always make the most informed decisions. Who can’t relate to that?? There are so many choices to be made, you will be making a bunch of them on a whim. Which is fine, but arguing that in fact was not on a whim, now that just seems daft.

Speaking of research and vegan; did also stumble on a channel that a. frequently referred to research and b. claimed that there is now research pointing to being vegan is the best for PCO. So you know, good news for me!

If we’re being honest, there are so many reasons to be vegan. So. Many. It’s really just a matter of finding the one that will convince you. For me, it’s not the maltreatment of animals, I mean partly, but it’s not the main one, it’s also no the waste of resources – what do I care if mankind dies? It’s the  paying people to kill animals I have a problem with. The actual giving of the money. Such awful behaviour should not be enouraged.

And clearly, I’m also a cheap bastard.

That and I was brainwashed. Repeatedly watching people making vegan food going nomnom! I’m a simple kind of person.


Things to do on a Sunday #7

Find a new favorite curry.

This is my current go-to curry dish:


Half a head of cabbage
1 head of cauliflower or some broccoli
Kale, however much you have/want
Garlic granules,
1 can of chickpeas
1 TBSP curry powder
1 small can of coconut milk/cream
1 stock cube
Some water

(..yea..not exactly a recipe, more like guidelines?)

Serve with brown rice and watch Simon Amstell’s Carnage and feel good about your vegan self.

Easy peasy!


Things to do on a Sunday #4

Sunday; the day of meal prep!

If you’re that sort of person.

I’m actually not, because if I can be bothered to cook I always make sure to make extra to put in the freezer, thus avoiding prepping lunch for work.

Going out for lunch is not an option in my world, not even if it was easy to find decent vegan food where I work. It’s just not value for money. Blahblah…let’s get on with it!

Through some sort of miscalculation my freezer is running low. So here we are, lunch needs to be prepped.

One of my go-to super simple meals is falafel and roasted veggies.


I love combining green and purple veggies; I’ve roasted lots of purple cabbage in a bit of olive oil, salt and rosemary, and one large zucchini. In my oven, high as it will go for about 15-20 minutes does the trick. Add a few falafel, I buy them ready-made frozen, and you’re done.

Next up, long time favorite known in my family as “ajvar “. I.e, we don’t mean the condiment but this here super easy dish:


Pasta, fake meat, corn, peas and pepper, and a sauce made of Oatley cream and ajvar. Just cook your pasta, give your fake meat some color in pan together with some garlic granules, add cream and ajvar, and finally frozen peas, corn and pepper. I also added some kale I had in the freezer because you can never have too many greens.

And finally, my favorite mustard sauce:

final1489321475001What we’ve got here is wheat berries cooked according to instructions, one aubergine left to blacken in a pan, the rest of the Oatley cream with approx. 2 heaped tablespoons of mustard, tarragon, lots of spinach, dried tomatoes, one can of large white beans topped with some nutritional yeast for good measure.

That’ll get me through the week, easy!