Homemade easy vegan “chicken”soup


I made vegan chickensoup. It was sooo good. I have this huge addiction for soup :). This one is really extremely easy to make.

Boil water, put vegan bouillon in it (be careful with water : bouillon, it can get too salt easily). Slice the veggies you like in chicken soup. I always like a lot of veggies. I had mushrooms, sweet red pepper, tauge (I don’t know how to call it in English, Google says Chinese sprouts?) and leek. And of course vegan chicken. I marinated it with some traditional chicken seasonings and baked them in a frying pan for a little while. Just add it all together to the boiling water and let it boil for like 10 minutes.

This was the result!





Vegan scrambled “eggs”

I made this delicious vegan scrambled eggs!! It was supposed to be an omelet but that didn’t really work out haha. Maybe next time! 😉 I was soooo full after this meal and it tastes gooooood! Here’s the result and underneath that the recipe if you want to try it as well! 🙂


My scrambled eggs :3




5 ounces (~3/4 cup) firm silken tofu, drained and gently patted dry2 Tbsp hummus2 large cloves garlic, minced2 Tbsp nutritional yeastSalt and black pepper1/4 tsp paprika1 tsp cornstarch or arrowroot powder


1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)


Fresh herbs
Vegan Parmesan Cheese


Preheat oven to 375 degrees F. (Thats That’s 190 °C!)

Prep veggies, drain and dry tofu, and mince garlic. Set aside.

Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.

Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.

To the still warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside.

Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.

Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in 375 degree oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.

Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through.Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!Serve with desired toppings. I went with salsa,  vegan parmesan cheese, cilantro and toast.


Good morning!

Unfortunately I have to work today, I work a lot of weekends recently. But when I have a day off I love to watch Disney movies. I hope I can go to Disneyland after I graduated. It’s a dream that I hope will come true :). Disney has the most beautiful, inspiring quotes. So here I’ll share a few and hope you habe a lovely weekend!









Isla and the Happily Ever After


I got this book from my little sister for my birthday. I didn’t read this one yet but I love Stephanie Perkins her books. I’ve read Anna and the French Kiss and Lola and the Boy Next Door. If you love to read about love and romance then you should definitely read these books! You really feel the emotions when you read, it’s so beautiful and it takes my breath away. Her way of writing takes you away into this world full of romance

I even went to Paris after reading Anna and the French Kiss and fell in love more with Stephanie Perkin’s books. 🙂

Chocolate Caramel Pretzel Pinwheels

This one can be veganized! In April I have some more time off, so I’m definitely going to try the recipes I posted! 😀



3 cups cushed pretzels
2 cups crispy rice cereal
10 ounces marshmallows
1/4 cup butter
13 ounces spreadable caramel
11 1/2 ounces semi-sweet chocolate chips
Non-stick cooking spray


Preheat oven to 300˚F/150˚C.

Combine cereal and crushed pretzels in a large bowl. In another large bowl, melt marshmallows and butter in the microwave for one minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!) Combine cereal, pretzels and melted marshmallows, and mix well.

Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!) Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture. Roll out with a rolling pin into a thin layer. Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel

Bake for two minutes, or until chocolate chips spread easily across the caramel. Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for two to three hours, or until it has firmed up nicely. Remove plastic wrap and parchment paper, and cut in one inch slices.

Serve & enjoy!

Source: http://www.buzzfeed.com/clairenolan/this-dessert-marries-chocolate-caramel-and-pretzels-together#.qyb311Zb8


Healthy eating

Everyday I start with the goal to eat healthy, but somehow I alwskip-the-diet-just-eat-healthy-quote-1ays end up a package of cookies… x) I’m probably not the only one with that struggle and they say that it helps to write down you goal. So that”s what I’m doing now. My goal is to eat healthier and by that I don’t mean the powerfoods they talk about or the raw vegan diets or whatever. I don’t believe in that and beside that I looooove junkfood. So I will just try to skip the cookies and try to replace that with more fruits. Of course once in a while I’ll continue eating cookies or junkfood. I’m not going for a body like a model, I’m going for a healthier me :). The plan is to not eat cookies for a week haha. Do you have a goal (doesn’t matter if it’s about food or something else) that you want to achieve for this week? Let’s do it together :)!



Vegan peanutbutter cookie with banana ice cream sandwiches

I really, really, really need to try this. Yes, I love vegan junkfood <3.



1 1/2 cups rolled oats or walnuts
2 heaping tablespoons peanut butter
1 1/2 cups dates

Ice cream:
3 frozen bananas




To make the cookies:

Throw the oats or walnuts into a food processor until they become like rough flour. Add the rest of the ingredients to this and process until it all begins to stick together. Put a piece of parchment on a baking pan. Scoop on your cookie dough, then place another piece of parchment paper on top of that. Roll the cookie dough out between the two pieces of parchment (no mess!) then cut out your cookies. Use the extra dough to roll into balls. Refrigerate all this until the cookies can hold their shape (a couple hours).

To make the ice cream:

Blend the bananas until they turn into soft serve ice cream. (The texture will change suddenly.) Sandwich the ice cream between your cookies and enjoy! Makes approximately 4-6 sandwiches.

Notes: you can use any kind of nut butter you like. You can make the ice cream in a food processor. You can add a pinch of salt to the cookies, and vanilla to the ice cream. You can really do whatever you want.

Source: http://www.thisrawsomeveganlife.com/2014/09/peanut-butter-cookie-banana-ice-cream.html?m=1#.VMgYKWiAdc5

Vegan doughnutballs with caramel dipping sauce


Yummy! I really have to try these sometime! You should too! ❤



For the Doughnuts:

  • 2 cups of plain flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • ½ cup non-dairy milk
  • 50 g/1.75 oz. vegan butter
  • 2 Tbsp. rapeseed oil/ oil of choice
  • 1/3 cup of sugar for dusting the doughnuts in
  • seeds from 1 vanilla pod (optional
  • Sunflower oil for deep frying

For the Caramel Sauce:

  • 1/2 can of full-fat coconut milk
  • 1/2 cup raw granulated cane sugar
  • 2 Tbsp. maple syrup
  • pinch of salt
  • 1/4 tsp. vanilla extract
  • 2 Tbsp. coconut oil


For the Doughnuts:

  1. Mix the flour, sugar, salt and baking powder together in a baking bowl and make a well in the middle.
  2. In a small pot over a low heat, melt the butter and stir in the milk and 2 Tbsp. oil.
  3. Pour the wet mixture into the well in the middle of the flour and stir everything together to form a thick dough. Using your hands, form the dough into small balls ready for frying.
  4. In a deep pan, heat about 2.5 inches of oil over a medium-high heat (you could also use a deep fat fryer). The oil should be about 350-375ºF/180-190ºC. Gently drop the dough balls into the oil with a spoon and fry for about 3-5 minutes until lightly golden (you can work in batches if you need to). Let the fried balls cool a little on some paper towels to absorb any excess oil.
  5. Place 1/3 cup of sugar in a small bowl and add the vanilla seeds if you are using them. Roll the cooled doughnut balls in the sugar to coat.

For the Caramel Sauce:

  1. Over a high heat, bring the coconut milk, sugar and maple syrup to a boil, then immediately reduce to a low simmer. Continue to simmer for 15-20 minutes, stirring every so often.
  2. Remove the mixture from the heat and stir in the coconut oil, vanilla and salt. Allow to cool for 20 minutes, then transfer to a jar if you want to save some for later.
  3. Dip the donut balls in the caramel sauce or drizzle the sauce over them, profiterole-style.

Source: http://www.onegreenplanet.org/vegan-recipe/mini-doughnut-balls-with-caramel-dipping-sauce/