Creative plant-based recipes from the magical berry forest
March is the beginning of spring, but it still looks like winter here with piles of snow. So I’m cozying up with comfort food with a green twist: tomato baked white beans with vegan feta and chimichurri. The flavorful chimichurri gives this meal delicious spring vibes and freshness.
Collaboration with Kaslink AITO Are you ready for a sweet breakfast? Raspberry passionfruit overnight oats are my new favorite oats, and I have two yummy versions for you: a nourishing weekday version and a luxurious dessert version.
Vegan cider bread with blueberries is our luxurious weekend breakfast bread. It’s super soft with an incredibly crispy crust. You can use any berries you want to, or try it without! Either way, it’s a very delicious bread and a great way to start the day.
Are you ready to move on to spring recipes? Lots of fresh, colorful food? I’m not ready yet because it was -17C / ~1 F this morning! So please stick with me, because this vegan cardamom loaf cake with chocolate heart is delicious!
What is this yummy treat I’m serving you today, you might ask (unless you’re just mesmerized by the fluffy messy cream and jam)? These are gluten-free vegan semla pancakes! Kind of like the traditional semla, a delicious cardamom bun we eat on Shrove Sunday and Shrove Tuesday, but in pancake form.
Sheet pan meals are not a new thing, but they are a new thing in the Berry forest kitchen! We eat oven roasted vegetables quite often, but I’ve never actually thought of adding tofu to the mix, too. This sheet pan tofu with potatoes has a lemony twist. Who else loves oven roasted lemon?
To be completely honest, this creamy vegan tofu scramble is not made of tofu. I used Oat block, the latest oat invention from Finland. It’s quite similar to tofu in both flavor and consistency and can be used just like tofu.
My version of the famous coconut-milk chocolate bounty bar is this no-bake vegan bounty mousse tart. The crust is pure coconut deliciousness and the mousse tastes like creamy milk chocolate. This tart is very easy to make, and I’m sure it will satisfy both your coconut and chocolate cravings!
Collaboration with Kaslink AITO I’m so happy to share this dreamy recipe: vegan chocolate cake with raspberry cream. This cake is simply perfect for Valentine’s Day, but of course it’s delicious any day! What makes the cake extra yummy is the super fluffy berry cream made with raspberry jam and AITO Oat for Whipping, the…
