My Oven Roasted Eggplant (oil-free) recipe is the easiest and most creamy I have tried. I usually pair it with baked sweet potatoes, hummus, tahini dressing and some soy yoghurt – and of course some lovely chili flakes to spice it up.

Pair it with this creamy hummus

More yummy dinner recipes:

• Grilled Hokkaido Bites with a tasty Currygurt Dip
• Beetroot Pulp Patties
• Hokkaido Tofuballs in hearty Tomato Sauce

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Baked aubergine (oil free)

Deliciously creamy baked aubergine with sweet potatoes and tahini.

Course Dinner

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 aubergine
• 3 small sweet potatoes

Topping

• 2 tbsp tahini
• 2 tbsp soy yoghurt
• 1/4 cucumber
• dash of cumin & pepper
• sprinkle of lemon juice

Instructions

• Turn the oven to 180℃/350℉ convection.
• Rinse the eggplant and sweet potatoes. Cut them in half on the longer side and place on a baking tray with their inside facing down. Bake for about 20 minutes or until you can press them and they are soft.
• Meanwhile, rinse the cucumber and cut in slices.
• Once the eggplant and sweet potatoes have baked, arrange them on two plates and decorate with the suggested topping: drizzle some soy yoghurt and tahini over it, lay out the cucumbers and sprinkle some spices.

Notes

I like to pair this recipe with hummus.

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More yummy drinks:

• Cacao Shake – The Ultimate Vegan Chocolate Drink
• Green Celery Ginger Juice
• Turmeric Latte (Golden Milk)

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Celery juice

Pure, fresh celery juice to energise your day.

Course Beverages, Drinks

Cook Time 5 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 bunch celery

Instructions

• Rinse the celery and cut it into smaller pieces. Add to you juice maker.
• Enjoy as is or with a few ice cubes if not chilled already.

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Hummus is one of my favourite things to eat. It is super easy to make and you can have it almost with anything! This hummus is oil-free, and it is still very fluffy and creamy. My tip is to make plenty as it is even better the day after.

TIP FOR COOKING CHICKPEAS

If you prefer to soak and cook your own chickpeas instead of buying them in cans, my tip is to add a tsp of baking soda whilst they are cooking. This will make the chickpeas even more soft as well as reduce the cooking time. In the end, it helps in getting the creamy consistency you get in the store bought hummus’ or the ones using loads of oil. Cooking chickpeas without baking soda, is great for a nice and warm one pot meal, where you want to have a little more texture to the contents of the soup, but to me at least, I simply love that creamy hummus texture.

More yummy savoury dips and spreads

• Gluten-free Muhammara (Vegan Red Pepper and Walnut Dip)
• Roasted Almond Butter
• Creamy Pea and Edamame Spread
• Vegan Wild Garlic Hemp Seed Pesto

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Creamy hummus (oil-free)

Yummy and creamy hummus

Course Appetizer, Dip, Dressing, Snack

Total Time 5 minutes minutes

Servings 2 cups

Author Luna Linnemann

Ingredients

• 1 can chickpeas 240 g drained
• 100 ml water *
• ½ lemon (the juice)
• 3 tsp heaped white tahani
• 1 tsp heaped tahini
• 2 tsp cumin powder
• 1 pinch pepper
• 1 tsp garlic powder
• ½-1 pinch cayenne pepper depends how strong you like it

Instructions

• Rinse the chickpeas.
• Add all ingredients to a food processor or high speed blender and blend until smooth.
• Enjoy.

Notes

*It may be that you need to add a little less or more water depending on how soft your chickpeas are.

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Smoothies are one of my favourite breakfasts because you can add a lot of veggies and still have a wonderful sweet taste, and this Green Mango Smoothie is no exception. It has a subtle taste and very creamy and rich texture. Try it and feel an amazing awakening of your body by the natural fuel of fruits and veggies.

More yummy smoothies:

• Magical Black Currant Smoothie
• Beetroot Berry Smoothie
• Refreshing Blueberry and Peas Smoothie

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Green Mango Smoothie

A fresh and filling smoothie full of veggies and fruits.

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 250 g frozen mango
• 1/2 cup frozen peas
• 3 frozen broccoli florets
• 1 banana
• 1 cup water
• 5 g fresh ginger
• juice from 1 lemon (optional)
• 1 tsp wheatgrass powder (optional)
• 1 scoop protein powder

Instructions

• Rinse the ginger. You don't need to peel it if using organic produce.
• Add all the ingredients to a blender and blend until smooth.
• Enjoy with some lovely granola or fresh fruit!

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How about starting your day with this refreshing Green Celery Ginger Juice? Personally, I love starting my day with a big veggie/fruit juice full of healthy vitamins and antioxidants. It’s a great way to kickstart your body and reload on some of the important nutrients.

Save the celery pulp

I am developing some super delicious celery pulp patties, so make sure to save the pulp from the celery the next time you make yourself a celery juice. You can just keep it in the freezer! I always make sure to juice the celery first, so it doesn’t get any sidetaste from the rest of the ingredients. This gives a weird taste to the patties!

You can also use the pulp when making a stew or one pot tomato pasta dish. It has lots of flavour even though the juice has been squeezed out, and it works amazing to add that flavour you normally would use vegetable broth to, just without the huge amounts of added salt! How amazing is that?!

Other yummy & colourful drinks full of antioxidants:

• Magical Black Currant Smoothie
• Turmeric Latte
• Beetroot Berry Smoothie

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Green Celery Ginger Juice

Servings 2 servings

Author Luna Linnemann

Ingredients

• 2 celery stalks
• 200 g fresh ginger
• 50 g fresh turmeric
• 2 large apples
• 2 lemons (organic, with peel)
• 1 handfull peppermint leaves
• 2 tsp wheatgrass powder (optional)

Instructions

• Rinse all the veggies and fruit. I usually don't peel anything because I use organic produce.
• Chop it all in bits that fits into your juicer.
• Add all ingredients but the wheatgrass to the juicer.
• Add the wheatgrass to the juice and enjoy cold.

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I looove smoothies for brekky and this magical black currant smoothie is my new favourite reason to get up in the morning. It contains loads of veggies and you can’t even taste it plus black currants are full of vitamin C and antioxidants. It has the most vibrant and magical colour one can imagine, and it makes you wanna dive right into the bowl. I love the sour and fresh taste of black currants, but add some more banana or a date if you prefer a sweeter smoothie.

A yummy topping & other smoothies:

• Crunchy Buckwheat Granola (GF)
• Refreshing Blueberry and Peas Smoothie
• Beetroot Berry Smoothie

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Magical Black Currant Smoothie

A refreshing and healthy start to the day.

Course Breakfast, Brekky, Smoothie, Snack

Prep Time 10 minutes minutes

Servings 2 servings

Author Luna Linnemann

Ingredients

• 1 frozen banana
• 300 g frozen black currants
• ½ cup frozen peas
• 4 frozen spinach cubes
• 1 handful fresh ginger
• 1½ cupe water / plant milk
• 1 tsp psyllium husk (optional)
• 1 tsp ground flaxseeds (optional)
• 1 tsp wheatgrass (optional)
• ½ tsp maca powder (optional)
• ¼ tsp cardamom (optional)

Instructions

• Add all ingredients to a high speed blender and blend until smooth.
• Serve with your favourite toppings or as is.

Video

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Health benefits of turmeric

Turmeric contains the active ingredient curcumin. Curcumin is the component responsible for the beautiful orange color inhibit to turmeric. It is also the component containing the powerfull anti-inflammatory effects and antioxidants.

These anti-inflammatory effects and antioxidants have been proven to have many health benefits. These are amongst others that it can help treat arthritis and psoriasis, counteract carcinogenic substances (cancer), and treating early stages of type 2-diabetes.

Source: “The Plantbased diet” (Danish) by Maria Felding (clinical dietitian) & Tobias S. Hansen (doctor)

Yummy Indian food to pair it with:

• Mung Bean Dal with Eggplant
• One Pot Yellow Split Pea Dal

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Turmeric Latte (Golden Milk)

A mug full of love and warming spices.

Course Beverages, Drinks, Tea

Cuisine Indian

Cook Time 5 minutes minutes

Servings 1 serve

Author Luna Linnemann

Ingredients

• 1 cup plant based milk (I prefer half soy & oat)
• 5 g fresh turmeric (or 1 tsp ground powder)
• 5-10 g fresh ginger* (or 1 tsp ground powder)
• ½ tsp cardamom
• pinch of pepper
• ¼ tsp cinnamon (optional)
• 1 date (optional, for a sweeter version)

Instructions

• Heat the milk in a pot on low heat.
• Rinse the turmeric and ginger. If using organic, you don't need to peel it. Add all ingredients to a high speed blender and blend for a few minutes.
• Serve as is or strain as it might have tiny fragments from the fresh ginger and turmeric.
• Enjoy!

Notes

* Depends on how strong you like it! 

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Dal, daal, dhal or dhal

– However spelled, this mung bean dal with eggplant will take your tasting palate into heaven. It is my absolute favourite dal! The roasted eggplant adds a delicious creaminess to the texture and such a rich taste.

Variating your dal

I like to experiment with the beans and lentils I am using to make dal. Making this recipes was simply because we had an eggplant which had to be used, and voilà, here I had my new favourite dal.

More yummy dal recipes:

• One Pot Yellow Split Pea Dal

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Mung Bean Dal with Eggplant

The best dal I have ever made is this Mung Bean Dal with Eggplant. It has an amazing texture and such a rich taste. Enjoy!

Course Dinner, soups

Cuisine Indian

Total Time 40 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 250 g raw mung beans (or two cans of precooked)
• 1 eggplant
• 2 medium onions
• 3 garlic cloves
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 tsp ground coriander
• 50 g fresh ginger
• 2 tsp ground turmeric
• 1 tsp strong paprika
• 1 dl fresh parsley or cilantro (loosely packed)
• 2 tsp pepper
• 1 dl water

Instructions

• Soak the mung beans for 8-12 and cook according to instructions (or use two cans of presoaked and precooked ones).
• Turn on the oven at 160°C and cut the eggplant into small cubes (~2 cm). Place them on a baking tray with baking paper and toss some oil (optional) and salt over them and bake for about 20 min (until turning golden brown).
• Meanwhile cut the onions, garlic and grate the ginger. Add to a pot with some oil and the rest of the spices (except the fresh parsley) and fry for 5 minutes.
• Add the mung beans, roasted eggplant pieces and water and let it cook until the mung beans get a bit mashed. You might need to add a bit more water.
• Serve with fresh parsley or cilantro.
• Enjoy with rice or some lovely naan bread.

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Dal is always a winner and this one pot yellow split pea dal sure is too. It is super easy to cook and very filling.

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One Pot Yellow Split Pea Dal

A super easy and yummy indian dal with yellow split peas, parsley and peas for a twist to the classic red lentil dal. Goes well with a yoghurt dressing and papadums.

Course Dinner

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 2 people

Author Luna Linnemann

Ingredients

• 200 g yellow split peas (~2.25 dl)
• 7.5 dl water *
• 2 medium onions
• 3 garlic cloves
• 1 chili (depends on strength)
• 2 tsp garam masala
• 2 tsp cumin seeds / ground cumin
• 50 g fresh ginger *
• 2 tsp turmeric powder *
• 1 tsp fenugreek powder (optional)
• 1 tsp mustard powder (optional)
• 1-2 tsp salt
• 2 tsp pepper
• 2 dl fresh parsley
• 1 dl frozen peas

Serving suggestion (optional)

• Serve with a raita dressing and some papadums.

Instructions

• Rinse the yellow split peas and add them to a large pot with the water.
• Chop the onions, garlic cloves and chili and add to the pot.
• Grate the ginger and add it to the pot with the rest of the ingredients (except the parsley and frozen peas). Bring to a boil and let it simmer for about 40 min – 1 hour. (Depends on the texture you desire for the split peas) Make sure to stir a bit towards the end to keep it from sticking/burning to the bottom of the pot.
• 5 minutes before its done, add the chopped fresh parsley and frozen peas.
• Enjoy with a yoghurt dressing and some papadums or rice.

Notes

* You can use 5 dl water instead of 7.5 for less soup-like texture.

* Use organic fresh ginger and turmeric to avoid peeling before grating.

* If you only have ginger powder use 1 tsp. 

* If you have fresh turmeric use about 25 g.

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Enjoy this refreshing blueberry and peas smoothie for brekky as it is or with some crunchy topping. Perfect for a on the go brekky as well.

Proteins for breakfast

Using peas in smoothies is my secret tip to have more proteins and fibers but still keep a sweet taste from the berries. Peas have an excellent sweet taste and don’t disturb the lovely notes from berries. This way you get to have more smoothies without too much sugar. Also, peas are high in Vitamin A and C as well as potassium.

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Blueberry and Peas Smoothie

This refreshing berry smoothie with veggies is an amazing way to start your day.

Course Brekky, Snack

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 1 dl frozen peas
• 1 dl frozen blueberries
• 4 ice cubes
• ½ banana/ 1 date (optional for a sweeter version)
• 2 tsp chia seeds
• 1 tsp flax seeds (optional)
• 2-3 cm fresh ginger
• water/plantbased milk to cover the ingredients in the blender

Toppings (optional)

• coconut flakes
• hemp seeds
• oats/müsli
• nuts

Instructions

• Add all the ingredients in the blender. Add enough water/plant based milk to cover the ingredients and blend until smooth. I use half water/plant based milk to get a creamy and more filling smoothie if I'm having the smoothie for breakfast and just water when having it as a snack.
• Enjoy as a drink or add some toppings for a delicious smoothie bowl.

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