Kolskål (literally meaning “cold bowl”) is a traditional Danish dessert made out of milk, sugar, and lemon and topped with “kammerjunker”, a sweet, crumbly cookie. My grandmother has always served it as a dessert so I have a bit of sentimental attachment to it.
Most “kammerjunker” are actually vegan and fairly easy to find in Danish supermarkets like Netto and Føtex, but if that fails just find some vegan vanilla cookies or granola to crumble on top. You can find my amazing granola recipe here
I would love to hear non-Danish opinions on one of our national desserts. Let me know if you like it or not!
I recently made Danish “Frikadeller” my way. My version doesn’t really resemble the traditional kind as it doesn’t contain pork. Something about a cruelty-free, vegan dish makes it taste better than the original.
These are very simple to make and go perfectly with traditional Danish sides like potatoes, gravy, salad, and bread.
Hope you enjoy my vegan version of a Danish classic!
Every time I eat rice noodles I find myself wondering why I don’t eat them more often (I’ve recently had a particular craving for a hot spicy rice noodle soup- let me know your recipes in the comments!).
I just love these stir fries cooked in a cook- no matter what I throw in it always seems to come out delicious!
This is a great meal for when you’re craving Asian food on a cold day!
I don’t know anyone who doesn’t love a classic Italian-style lasagna! I make mine for my family on Saturday nights and everyone loves it. As it is completely vegan it is much healthier than the traditionally greasy, calorie-laden varieties found in restaurants and grocery freezer aisles.
I have only recently discovered the healthy, delicious joys of chia pudding. I love its unique consistency and am thrilled whenever someone serves it as a desert. It’s also easy to mash up the night before and have as a breakfast. Here is my go to recipe.
Viola! That’s my super easy homemade chia pudding recipe.
Chai tea is something I drink every morning. The exotic melange of spices hooked me from my first sip and it’s just something I can’t live without. Of course i also dig the warm creamy Chai latte but the average chai powder (found in coffee shops) is oversaturated with sugar, so I came up with my own healthy version.
You can use tea bags but I prefer to sieve my loose-leaf chai in a pot (zero-waist FTW!)
Try to enjoy this before it gets warm and springy!
My mother recently hosted a friend for the weekend and, as she always does when we have guests, made a smorgasbord of her delicious cooking. I was tasked with making an appetizer plate of Mexican tapas to be served before the main course. I came up with this simple recipe using vegan minced meat, an avocado, taco bowls, store bought salsa, and a packet of taco seasoning.
I started by heating the taco bowls in the oven at 170c (340f). As they warmed, I fried the faux minced meat in a pan and added the taco seasoning. After filling the bowls with the meat, I simply topped each one with a few avocado slices and salsa.
These turned out to be extremely popular at our table and they disappeared quickly. I’m not a huge fan of meat substitutes but in small quantities they can really hit the spot. They’re also a great way to hook non-vegans and give them a peak behind the curtain of a cruelty-free lifestyle that doesn’t sacrifice taste.
This 10 minute recipe is a must for those having company over. Who said impressing people requires slaving away in the kitchen for hours?
I’m not kidding when I say that this is the best vegan snack
I’ve ever had. Instead of going with overpriced cranked up sugar cookies you
can blend together your own cheap and easy Friday night treat. It tastes divine
and is the perfect finishing touch to a stay-in date night under the covers. A smooth
and soft consistency with peanut butter and dark chocolate flavors will please
your taste buds.
For a more authentic cookie dough aesthetic you can use chocolate chips instead of dark chocolate. This recipe tastes much better when cold so make sure you cool it down before you dig in (without letting it cool you might sense a slight chickpea aroma)
This recipe should be enough for all of you to be forever
grateful to me! I am your vegan cookie dough lord and savior!