Tofu nuggets – Vegan recipe

If you have a package of firm tofu at home and don’t know what to do with it? Then i recommend tofu nuggets!! Incredibly simple to make – well, expect a little mess and several different bowls to clean up afterwards! – not to mention they are a great alternative to chicken nuggets and can be made gluten free! These are delicious as a snack, part of lunch or dinner, in a salad for that extra crunch or combined with some vegetables and potatoes, or just with some ketchup to dip in!




1 package firm tofu c.a 250g

c.a 30-40g flour (can use gluten free) & c.a 2tbs cornstarch. (Note, can most likely use only corn flour or potato flour)

c.a 1,5dl oatmilk (note, can use other non dairy milk)

c.a 3dl corn flakes.

Salt, pepper

Marinade: I used sriracha and syrup.

How to:

Begin with heating the oven to 200 degrees celsius and placing baking paper on a tray.

Cut the tofu into small cubes and mix together a marinade – example oil, sriracha and syrup. *Can skip this step if you don’t want to marinate the tofu* (If marinating the tofu, let the tofu sit for 1+ hours to soak in the marinade.)

Crush the cornflakes into almost flour – this can be done in a food processor, or place the cornflakes in a sealed plastic bag and then crushing the cornflakes with a heavy object, alternatively using a baking roller to crush the cornflakes in the bag.

Mix the flour and corn starch in one bowl. Pour the milk into another bowl. Pour the crushed cornflakes into another bowl.

Then dip each tofu cube first into the flour/cornstarch mix, then into the milk and then into the cornflakes mix (making sure to coat and cover the tofu) before placing on the baking tray. Note, for optimal results use one hand for the dry ingredients and one hand for the wet ingredients – otherwise it is easy for the cornflakes to get too soaked and not stick to the tofu.

Repeat until all the tofu nuggets are coated, and then bake in the oven for c.a 20-25 minutes.

Note – you can fry the nuggets in a generous amount of oil for a more crispy taste.



Vegan scones recipe!

To start off with, i LOVE bread but i don’t usually buy store bought bread instead i prefer the home made kind. However with all the yeasting and rising time, most bread (unless it is a pan fried bread) usually takes a while to make. And when you are impatient and want bread, well then scones are the best alternative to make according to me!

Whenever i make scones i get about 8-10 scones which last c.a 3 days, and is perfect as a snack or to combine with my meals (i.e beans&flour = complete protein!).


Yesterday i whipped up a batch of scones and replaced the milk with aquafaba, c.a 1,5 can and a little extra water and that worked great, the inside was still a little moist while the outside was a little hard and crispy, though i think that was because i had the temperature a little too high. Below is a standard recipe which i follow, but not to the exact measurements – by this point i am rather good at making scones without even measuring anything!

Also feel free to add banana, applesauce, coconut, nuts or seeds, chocolate chip, blueberries etc into the mix! Or why not make some coconut cream to combine with jam ontop of your scones? 🙂 Or just some vegan butter and cheese which is my standard topping! (Also, hummus and cucumber = perfect on scones!)


375g white flour (Note, you can substitute 1-2 dl with oatflour or the whole oats but may need to adjust the liquid then)

1 tsp baking powder

1/2 tsb salt

112g vegan margarine (solid coconut oil should work as well, however, i think butter* works best in scones!)

c.a 4tsb sweetener/sugar

c.a 180ml non dairy milk (or substitute for aquafaba)


How to:

Preheat oven to 220degrees celsius.

Mix together the flour, baking powder and salt in a baking bowl. Make sure well combined (you can sift the flour into the bowl so that it is well combined).

Cut the butter into small squares (should be in solid form/i.e not melted) and then mix together with your hands so that the mixture becomes crumbly.

Add the sugar/sweetener and mix together.

Add in the liquid and mix together. The dough should not be too liquid and not too dry either. So add either more liquid or flour depending on how the texture looks. You should be able to pick the dough up easily.

Flour the work surface and mix/work the dough there a few minutes. Then form equally big scones shaped balls and place onto the baking sheet. You can flatten the balls sligtly however they will not rise so much in the oven.

You can coat the scones with non dairy milk or aquafaba.

Into the oven c.a 15-20 minutes. (If you are unsure if the scones are done on the inside you can cut into one of them and check to see how the middle is)



I hadn’t actually planned to share the recipe or these pictures but i got so many people wondering about the recipe so i thought i might as well hahah! It is sea salt on top of the scones – not flour, hahah!

Do i enjoy cooking food and creating recipes? & how much time do I spend cooking and thinking about food each day?

Do i enjoy cooking food and creating recipes? & how much time do I spend cooking and thinking about food each day?

My answer is both yes and no. First off I am not a cook and neither am I an recipe creator. Mostily I just throw food together into a pan or into a frying pan and just create something… there is no real recipe behind the food I make. Of course I could take the time to actually measure out food and write recipes and then I could call myself a recipe creator and share the creations I make… but for now I just create food or just throw simple food onto a plate and call it a meal.


Do I enjoy making food? Yes and no. It depends on what is going on in my life, somedays I just eat potatoes and avocados or roast some vegetables or make a simple lentil soup because I don’t have time, energy or creativity to make anything else. Othertimes I am thinking about all the foods I want to make but never actually make because it’s just me eating. Sometimes I wish my friends lived closer to me or that I had a partner so that I could certain dishes and share it with others….. because its just me eating I am often rather lazy when it comes to cooking. Its not so fun to make pies or cakes or buns when it is just me who is going to eat it.

Also… a lot of the times I don’t know what to eat. If I eat a lot fo the same thing for a while I can end up getting of the same food and think “wow, I am bored… what else is there to eat.” This is often when I am tired and have no creativity and can’t think past simple recipes. Also if I eat a lot of fiber I can end up with stomach pains and all food just makes me feel nauseous and just the thought of foo rich in fiber makes me feel ill, so then I can find it extremely hard to know what to eat as most vegan food – and the food I eat contains a lot of fiber. Those days I resort to bread or homemade scones or just some soy yoghurt with nuts and banana!

I do enjoy cooking, but not as much as some people think. Some people think I am a complete foodie and all I do is think about food or all I do is make food – that is not the case. Infact very little time is spent thinking or preparing food each day, and this is a good thing. This is how it should be. Unless you have a job as a cook or you have to work with food, I don’t think your whole day should be spent thinking about food. The only times I really think about food is 1) if I am extremely hungry and maybe sitting in a lecture, then I can begin thinking about what food I am craving and want to eat when I get the chance. And 2) when I begin to feel hungry and wonder what I should make for my next meal. Otherwise I really don’t spend so much time THINKING about food. However, I do see a lot of food on my social media everyday, but I don’t think a lot about food.

How much time do I spend making food? It depends, some days not at all, other days 2 hours when I am preparing meal boxes for the week or I have a certain dish I want to create. Cooking is therapeutic for me… I just put on a podcast and do some cooking and baking, but like I mentioned… its a lot more fun to eat when you share food and eat with others. But also because of limited food budget and limited time I usually eat the same thing over and over – however its also the food I love to eat so I have no problem eating it over and over.

So yes I am a food blogger, but I spend maybe 1 hour a day MAX thinking and preparing food and I still have my days and moments where I have no idea what to make or what to eat. And I usually eat the same thing, but I am trying to be more creative… not just for my own sake but also to help inspire others with different, simple and still nutritious plant based meals!

Snapchat-781633696I am surprised that i don’t burn food more often, haha.

Pasta with sweet potato “cheese” sauce 

If the cheese is made out of potato can you really call it cheese? 

Here is a meatless Monday recipe for you all!!

So Saturday evening i was home alone and had a box of pasta which had been sitting in my cupboard for a while. I am not a huge pasta fan, which you may have realized by now. Instead i prefer potatoes or pearl couscous, but from time to time i like pasta and then its great to have a box of pasta at home.

I also had some left over sweet potato so i decided to make a simple non cheese version of mac and cheese!

Now let me start off with that making a “cheese” sauce out of potatoes and/or carrots won’t ever be like a real melty cheese taste or texture… but appreciate it for what it is! Also note that to make it have somewhat a cheesy taste, nutritional yeast is key…. otherwise it is basically just potato puree, hahah.



Desired amount of pasta (we all know that we’re ging to cook more than necessary anyway!)

c.a 3-4 Potatoes and carrots or 1 medium sweet potato (the amount you need depends on how much pasta you are making.)

c.a 3 tbs Nutritional yeast


Garlic (optional)

Non dairy milk – i never measured, i just poured into the mixer until it was the right consistency. But around 0,5-1dl.

1-2 tbs Oil


First up… cook your pasta.

Second, cut the potato (you can either use potato and carrot or sweet potato) and boil until just soft. I.e, not mushy but not partly raw either. Note, use just enough water to cover the potato when boiling.

Let the potatoes cool down 5 minutes before adding to a mixer with the rest of the ingredients. Add more milk if necessary. Optional, add melted vegan butter for taste. Also add more nutritional yeast or other seasonings according to your taste.

The consistency should be loose but not liquidy. I.e because of the potato it will still have somewhat the consistency of mashed potatoes, but it should not be so thick that you can’t mix it with the pasta.

Once the mixture has your desired consistency, mix with the pasta and eat and enjoy!

Note, it is fine to leave in the fridge until the next day, but the consistency will be a little drier than when eaten fresh!