I’m obsessed with pistachios! This vegan pistachio pesto pasta is beautifully nutty, with a lemony zing and a cheesy flavor thanks to nutritional yeast. Pistachio pesto tastes delicious on top of fresh sourdough, too. I recommend adding lemon cannellini beans to the pasta to make it heartier.
vegan meal
CAULIFLOWER AU GRATIN
This delicious cauliflower au gratin is dairy-free! It is easy to make with a cheese-flavored cooking cream (we are lucky here!) but in this recipe I’ll tell you how to make it with regular cooking cream and even without cooking cream!
MISO TAHINI PASTA WITH ROASTED MUSHROOMS
Miso tahini pasta with roasted mushrooms is a cozy dish for fall ready in 15 minutes. Whoever thought of combining miso and tahini is a genius! These two ingredients are so good together both flavor and texture wise. And to get the most of all the umami flavor, why not add mushrooms to the mix…
PASTA WITH CHERMOULA AND GARLIC BEANS
For garlic lovers only ♥ Pasta with chermoula and garlic beans is a delicious experiment I whipped up in the kitchen with herbs from the garden.
SWEET POTATO FRIES AND BROCCOLINI BUDDHA BOWL
Sweet potato fries and broccolini Buddha bowl was the answer to all my cravings last week. I made this three times, and will continue making a variation of this once a week. The key here is this basic delicious combo: roasted veggies, millet and coconut yogurt-dijon sauce.
SHEET PAN TOFU WITH POTATOES
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?
VEGAN BUTTERNUT SQUASH CARBONARA WITH BEET “BACON”
I’m eating this for lunch now as I’m writing this post and I can tell you right now that this vegan butternut squash carbonara with beet “bacon” is my new favorite pasta dish! I’ve always loved both butternut squash and beetroot, and it’s been on my to do list for ages to combine these two….
CAULIFLOWER LENTIL BOLOGNESE
Here’s a delicious comforting plant-based recipe: cauliflower lentil bolognese. The recipe for this colorful meal is from Venner recipe book. Venner is a Finnish non profit company and food service founded by my amazing friend Tuulia – a very entrepreneurial and hardworking lady, who has been working in food business for over 10 years developing…
END-OF-SUMMER PASTA SALAD (VEGAN)
Before I move on to autumn food, I want to take a moment to reminisce on this wonderful summer. And perhaps not very surprising: I like to do that with food. I found some beautiful fresh local corn and juicy sweet nectarines, searched for inspiration from one of my favorite Finnish foodies and inspired by…
MILLET WITH ROASTED TOMATOES AND CHICKPEAS (VEGAN, GF)
Sweet summer tomatoes ♥ If you love them as much as I do, this is a good plant-based meal idea for you: millet with roasted tomatoes and chickpeas (vegan, gf). I cook this meal several times in the summer when tomatoes are at their best. They are undoubtedly the star of this dish, but the…
