Smooth Herbtastic Tomato Soup

Tomato soups are great, and I think almost every family has their own recipe for one. Generally when I make tomato soups I make mine with a heavy base of vegetables to mellow out the quite acidic taste of the tomatoes. This soup is the absolute opposite of that. This soup is made to bring out all those flavour we love from a tomato, and honestly it taste just like eating a tomato but like a soup. It might sound strange, but that probably has more to do with my lack of words to properly describe the flavour than anything else. If you like you food to pack a bit of a punch, this soup is the one for you!
PS: This soup is 100% vegan as well as meatless. Double thumbs up!!IMG_8889-12

Ingredients2 portions
1 yellow onion
2 cloves of garlic
1/4 cup parsley stalks
1/4 teaspoon of chili flakes
1 cup of fresh basil(stalks and leaves)
1 pinch of thyme and/or rosemary
3 tomatoes, stalks and all
500  grams of tinned tomatoes
1/2 teaspoon of salt(or to taste)
1 pinch of pepper

Chop up the onion and garlic roughly and get into a pot on a medium heat together with a teaspoon of oil and the parsley stalks as well as the chili flakes. Cook until the onions are soft, around 5 minutes, then add the remaining ingredients as well as 400 ml or water. When it comes to the tomatoes, make sure you get some that still have a stalk connecting them and put them in whole just like that. This will enhance the flavour even further. Leave to soup alone simmer and do it’s thing for minimum 1 hour. IMG_8877-10

After the hour the ingredients should have released all it’s delicious flavour, so you can go ahead and run the soup through a sieve to get rid of all the chunky bits of onion, tomato and herbs.IMG_8880-11IMG_8840-2

Garnish with a few leaves of basil and serve with some home-made baguettes or flatbread.
Enjoy and have a fantastic meatless monday!IMG_8897-15 IMG_8895-14 IMG_8851-4

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What Have You Been Eating?

Hey guys!
Lately I’ve been trying out a bunch of new recipes, and I’ve been having an absolute blast doing it! The unfortunate part is that I can’t share any recipes with you since I’m still smoothing out the kinks in some of them, and I will never ever post a recipe on here that’s not 100% legit. You can count on me!

But some of the new recipes made for some beautiful dishes and I just couldn’t keep my itchy shutter finger away, so with that you know I wanna show them to you.
If anything catches your fancy drop a comment and I’ll put that on top priority for the next recipe to make it onto the blog.


First I’ve been working on my pasta skills, which still need a little bit of work, with a parsley mushroom sauce topped with a thyme flavoured pork chop. Eating this I was reminded of how tasty pork chops are. God damn, they are just the best if you manage to get the cooking spot on. Omnomnom. IMG_8864-9




Second is this potato and chicken curry that I’ve been trying to get right for months now. I’m not quite there, but soon. Hopefully. It is sooo tasty when done right!IMG_8752-15


So What do you think guys?
If you want to keep up with me more follow me on instagram @mooli for more frequent updates of the food I eat, things I come across and… Obviously a ton of selfies. :)

Either way stay tuned and look for an update on monday, I’ve got a meatless goody lined up!

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It’s monday and finally time for some meatless goodness! Today I want to share my recipe for falafel.IMG_8770-6
I am almost getting my last essay of this term under control, only some minor adjustments left on my analysis of two domains of personality psychology. Ask me about psychoanalysis or neo-psychoanalysis, I double dare you! Either way I finally have time to tell you guys about some tasty food! And no, it’s not falafel time because of some unconscious desire to have balls(seriously, Freud’s theories are a wee bit bonkers and I am afraid I may have broken my brain permanently from reading too).

There are many, many recipes of falafel all over the internet and they all pretty much say the same things, that you need a deep frier. I’m here to tell you however, you don’t. You need a frying pan and some vegetable oil. I’m sure you could bake these in the oven also, but I’ve not tried it and therefore cannot speak to the results, which is why I recommend using a frying pan. And also why my recipe is better than all the other ones. :)

The best thing about falafel is the fact that it can be made completely vegan, and is of course 100% vegetarian. No cheating with any oyster sauce today, no sir.

Ingredients: 2 portions
250 grams of cooked and drained chickpeas.
1 teaspoon of oil(olive oil, or canola)
1 clove of garlic, minced
2 pinches of cumin
1 pinch of smoked paprika powder
1 handful of chopped flatleaf parsley
1-2 tablespoons of white flour
Salt to taste

2/3 – 1 cups of bread crumbs
(Optional, 1 egg)
(Optional, chives)

To start off, take the drained and cooked chickpeas and blend them into a paste using a blender of any kind. After that stir in the rest of the of ingredients, except the eggs and bread crumbs. When it comes the chives, it is not traditionally part of a falafel recipes, but I happened to have some in the house and thought “why not?”, it tasted very nice with a soft oniony flavour so if you have some and hand, try it out!
After all the ingredients have gone in you can start start rolling them into balls. You can make them into any size you want of course but I prefer mine quite small, because the smaller the ball – the more crust-to-ball ratio, and I love a nice crispy, crunchy crust. After you’ve rolled them into balls you have come to a crossroad. Here is where you decide if you want to go full vegan or not.  If you don’t feel like veganing it up today, whisk one egg and roll your balls in that before covering them in bread crumbs. If you feel up to the vegan challenge, just skip the egg, the coating will stick anyway as you can see in the pictures below.
After all the little balls are perfectly coated sear them in a pan on a medium heat untill all sides are nice and golden brown.

See, that doesn’t sound so daunting does it? Go ahead and enjoy this meatless monday, hope you have good one guys!IMG_8758-2 IMG_8759-3 IMG_8766-4 IMG_8774-8

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What to do with a whole chicken, part 1

So… You bought an entire chicken.
Now what?

The first time I decided I wanted to roast an entire chicken I was a little bit disappointed for quite a few reasons, 1) I took a lot longer than I thought. 2) By the time the legs had cooked through the breasts were dry. 3) The amount of waste was unbelievable.
Because of these reasons(and many more) I’ve come up with a solid strategy that I use when buying a whole chicken, and since I’m all about sharing soon you too can learn how to waste less food, and make a whole chicken stretch for more than 1 meal.
Here are a few of the dishes I love to make when buying a whole chicken, and some of them I’m planning on sharing with you guys here on the blog. CompositeChicken3

So what do you think, feel up to the task?
First off is lesson one and it’s all about cutting up the chicken into manageable pieces. To make this chicken last over three, two  person meals, the first thing you need to do is to cut off the legs. This will save cooking time if you decide to roast the chicken whole(which I always do, keep on the look out for my lemon roasted chicken within the next couple of days), and it means you can make a totally different flavour profile for the legs, effectively sparing you the feeling of eating leftovers for the next few days.

First thing to know about my style of doing this is that it is not perfect, it’s kind of messy, and you will  need two knives(a good sharp one, and a heavy one that you don’t care about, this one doesn’t have to be sharp,  more on this below the pictures)
Put the chicken on the cutting board, boob side up, and search for the place for the legs connect to the side of the breast, make a cut here with the sharp knife.  Keep using the sharp knife and carefully cut a straight line down untill you get to the leg bone connects to  the… uhhm… My anatomy is a bit off here, it connects to some other bone anyway, via a joint.  Think of it kind of like a shoulder joint. Cut around the “shoulder joint”, and then grasp the leg firmly and dislocate the bone by pushing up and just plopping it out(this is the messy part), when the joint popped you can pick up you blunt knife and with a little bit of force cut  through the part where the joint came out.
This may sound a little confusing, but have a look at the pictures below and give it a try. It’s not hard, you’ll just have to be willing to get your hands dirty.
If you want, you can use this same procedure with the  wings, though I usually leave them on for extra meat for  dish three(more one this soon!) CompositeChicken

The reason for the knife swap is this.  We have very sharp japanese knives in my house and I am not willing to risk chipping, or hella dulling it by cutting through bone and/or gristle, so that’s why I always keep a few cheap ones around(not in plain view of  course, pew what an  eye sore!), they’re well suited to tasks that don’t require a lot of finesse.


(Also,  don’t hold the chicken the way I did on the second the last picture, I stupidly cut open one of my own fingers, so be careful and tuck your fingers away from harm!)

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Couscous Stuffed Bell Peppers


It’s sunday, and that means it’s once again time for some inspiration for tasty meals to cook up tomorrow for meatless monday. If you are anything like me sunday is meal planning day, it’s the day I spend the most time on other blogs trolling for grains of motivation and inspiration for the coming week. With that in mind, hopefully this recipe will come in handy!IMG_8548-15

For today I want to talk about stuffed peppers.
This is a great little dish that can be made completely vegan if you cut the cheese out of the recipe, it’s packed with flavour and very simple to put together. If you wrap the bell peppers in tin foil you can cook it on a grill instead of in the oven, and in doing so have a fantastic little side dish for your barbecue feast. Sound good?
Let’s go

Ingredients: 2 portions
2 green bell peppers
1 dl(or around 90 grams) of couscous
20 grams of corn
1/2 tomato
1 tablespoon of grated parmesan
1 pinch of salt
1 pinch of cumin
1 pinch of paprika
A healthy sprinkling of cheese

Start off by getting your couscous in a bowl and then pour and equal amount of boiling water over, to then cover with cling film and let sit for 15 minutes. After 15 minutes take the cling film off and fluff up with couscous with a fork and let it cool down while you do the rest.
Cut the bell peppers in half and clean out the core and the seeds.
Get the rest of the ingredients in a bowl with the couscous and mix it up, then fill the bell peppers with the mixture. Finish with a sprinkle of cheese and get in the oven for 10 minutes at around 225 degrees celsius, or untill the cheese has melted and turned a nice golden colour.
Now, eat!IMG_8554-16 IMG_8541-12 IMG_8547-14

Crucial Elements:
There are none, this dish is soooo simple. To simplify it even further you can cook you couscous the day before, that way you will cut the cooking time of this meal drastically.

So there you have it, a beautiful and healthy meal.
Have a great sunday, and hopefully a delicious meatless monday!

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Spring Cleaning – A New Me

So I’ve owned and operated this blog for about a year now(with some minor gaps, no judging), and reading my previous about-page I thought that it needed a little pick me up. Oh and also, the text was super strange. Totally written by someone with some intense fear of the internet. More than a year has passed and I am somewhat less terrified of putting myself out there(pew, good thing!), so with that I figured I’d do some classic shameless self-promotion was in order and I also wanted to show you some of the pictures I snapped that I thought might do a good job of representing myself, for the blog and to send in with job apps. I don’t like to use one photo for more than a year, because of the changes you tend to go through on quite a regular basis(weigh, hair style, clothes. you name it, and you’ve probably altered it in the last year.) and my previous job application picture was more than two years old, so I felt like I was definitely ready for some new photos!Composite

The first picture I chose for job applications(for now, I’ll probably change my mind in about 2 days). To see what I picked for the about page, just head on over to the blog and click the tab called “Malin”.

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Stir Fry Meatless Monday Madness

Hey guys! It’s sunday and time to start thinking about what to do for the upcoming meatless monday, and time for me to (hopefully) give you some inspiration!

Today is a simple one – Stir fry!IMG_8488-3
A good old fashioned stir fry  is awesome for so many different reason, but mainly… It’s hella quick and easy to make, which makes it great choice for monday night dinners(everyone’s suffered through the monday laziness where you’re so tired you’ll just get some take-out, because meh on cooking). A bonus with spring finally sprung, all the nice green vegetables that are readily available and not to pricey. So, this meatless monday you should totally fix yourself(and/or your family) a stir fry.

Ingredients2 portions
100-150 grams of dried noodles
50 grams of sugar snap peas
1/2 of a bell pepper of your choice(I like mixing green and red)
1 handful  bamboo shoots
1 scallion
4 broccoli florets
2 cauliflower florets
1 carrot

2 tablespoons of oyster sauce*
1 teaspoon of dark soy
1 teaspoon of sesame oil
1 pinch of sugar

* BIG CAVEAT on this recipe is my use of oyster sauce. As you may have guessed by the name,  it contains oysters and is therefore NOT vegetarian. So, you can’t serve this to your vegetarian friends. They will not be happy with you.
I’m cheating a little but because it’s called meatless monday and technically oyster are not meat… You know. And also,  oyster sauce is freaking delicious.
But still, you should be aware of this.

Cut up your vegetables into  smallish bits. The cauliflower, carrots and broccoli takes a little longer than the rest to cook so cut them quite fine so reduce cooking time.
Put your noodles into boiling water, while they cook toss your vegetables in a screaming hot pan with some flavourless oil(like canola oil, or a little sesame oil). Cook both noodles and vegetables for 3-5 minutes, cooking time of the noodles may different depending on what kind you get so make sure you check the packaging first. Mix up the sauce and pour, with the cooked and drained noodles,  into  your frying pan. Stir everything up and yes, can you believe it? You are done!
Get in a bowl and serve!

If you are a person who is super concerned with making sure you get enough protein in your diet, don’t worry! I’ve got the tips to fix this stir fry for you!
1. Whisk an egg and pour that into the pan together with your noodles, mix and stir while it cooks to make sure you have no large eggy bits. You’re looking for an even distribution.
2. Toss in a handful of sesame seeds at the end.
3. Chop up a handful of cashews to sprinkle over the top.

Boom! Meatless protein!

IMG_8486-2 IMG_8489-4

Crucial elements:
Nah… Nothing difficult or crucial here, no special secrets you need to know about this dish. It’s about as simple as it gets and is constantly interchangeable depending on what vegetables you have at hand.

Go on, try it out and have a fantastic meatless monday!

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