Thai Coconut soup with mushrooms

Oh…it was so good. I might change out all our traditional christmas foods and make only this soup. Why not – it is so warming and yummy.

I have tried few different Thai soup recipes recently and this is the one I fell in love with after first meet-up (adapted from here: And it is so easy to put together. And quick. Some of the ingredients (sesame seed oil, lemongrass and curry paste) I needed to buy extra but now I have them for many more soups to come.

So (for 3-4 portions) I needed

  • 1 Tbsp coconut oil
  • 1 regular size onion (chopped)
  • 2 cloves of garlic (minced)
  • Small piece of ginger (1,5cm x 1,5cm) grated
  • 1,5 Tbsp of red curry paste
  • 1 Tbsp sesame seed oil
  • 2 Tbsp of tamari or soy sauce
  • 1/2 lime juiced
  • 1 stem of lemongrass or some dried lemongrass
  • 2 cans of coconut milk
  • 2  handfuls of mushrooms
  • 100 g of rice noodles
  • 1 cup of water
  • 100 g of firm tofu (cubed)

Image 11-12-2017 at 18.11

  1. Heat the coconut oil in a large pot over medium heat
  2. Add onions, garlic and ginger and saute until soft but not black (2 minutes)
  3. Add red curry paste, lemongrass and sesame oil (give it few more minutes)
  4. Add tamari, mushrooms and noodles (and any other extra you prefer – like cubed tofu, carrots, broccoli) and toss around for half minute
  5. Add coconut milk and water and let it simmer for 10 minutes or until everything is cooked
  6. Add lime juice and some salt/pepper to your taste
  7. Adventurous ones may add chilly at this point as well
  8. DONE! Eat right away and listen good music.


Again no points from kids (would not dare offer it to them – curry and ginger!) but from me and husband it got 10 points easily.


Cauliflower “rice” salad with mushrooms and sweet orange dressing

Lately I have been so tired of everything that I started eating away my bad mood. Usually cup of coffee and something sweet to go with it gives short (but oh so pleasant) relief. Like a bandaid. Of course rationally everything is better then fine but rghhh…(grinds teeth). It is hard to keep up sunny mood when the real sun is so rarely seen these days.

But then I got bored with that also. All it really gave me was tummy aches and mood swings.

So I went back to the roots. And leaves. And fruit.  Meaning that I have been eating more raw lately and loving it. Most days it is big smoothie and fresh fruit  in the morning, some nuts and seeds with salad during lunch and some more fruit in the evening. And since we also had school break for kids which we spent it in Saaremaa with my parents I also haven’t had much chance in following recipes and photographing them. I try to do better from now on:) But on of my favorite salads has been:

Cauliflower “rice” salad with mushrooms and sweet orange dressing:

  • 1 head of cauliflower (grated)
  • 1 parsnip (julienned)
  • 2 carrots (julienned)
  • 2 red bell peppers (cut thinly)
  • some mushrooms (cut thinly)

Sweet orange dressing:

  • 1/4 cup Tbsp tamari
  • 1/4 cup Tbsp agave
  • 1/4 cup orange juice

Please use food processor for cauliflower (if you haven’t lost essential part of it like I did) but grating it was easier then I expected. I guess I lost more time looking for that missing part then actually grating the damn thing.

In this salad I also like mung bean sprouts and scallions but I didn’t have any at the moment. But yummmmo!

  • KRN_4719KRN_4724

Others had oven cooked vegetables with the salad. And were happy with it. I didn’t dare to ask for points.


Creamy red lentil soup with coconut milk

When you have more than one member in your family cooking is always about compromises. I have two soups I make most often – one of them my husband favorite (red lentil-tomato) and second one likes to my girls (green pea-broccoli). Baby boy is happy with all the food I give him so far (minus sweet potato). So this time I tried to compromise a bit with red lentil soup my girls usually don’t eat or eat with very long faces – so I didn’t add any ginger and made it creamier with coconut milk. And everybody pretty much loved it (minus attitude). It was still spicy but same time sweet and creamy and smooth. And it was even better next day. So I’ll use bigger pot next time.

  • 1 Tbsp of coconut oil
  • 3 onions
  • 3 carrots
  • 3 cloves of garlic
  • 1/4 tsp of paprika powder
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 300g of red lentils
  • 1l hot water
  • 1 bouillon cube
  • 500g of roughly chopped tomatoes or 1 can of crushed tomatoes
  • salt and pepper to your taste


  1. First I chopped and sauteed onions, garlic and carrot in coconut oil until onion was transparent and soft (3-5 minutes).
  2. Then I added spices, gave it a good stir and then added lentils and water.
  3. Let it simmer until lentils are almost soft
  4. Add tomatoes, bouillon cube and salt/pepper and let it simmer for another 10 minutes
  5. Add coconut milk and puree everything until nice and creamy


Husband: 9 (ginger!)

Girls: 5 and 6 (it is good, but still a puree soup with lentils in it)

Toddler: 10 (I should have filmed it – he was covered with soup and loving it)

Here he is “helping” me with tomatoes




Chickpea omelette

In my humble opinion this is THA BEST savory breakfast EVER. I have always loved regular omelettes and living without them felt kind of empty. Especially on those chilly autumn mornings you grave for something warm and savoury. 

  • 1/3 cup chickpea flour
  • 1/3 cup water
  • 1 Tbsp plant milk
  • 1 Tbsp nooch (nutritional yeast) 
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/4 tsp garlic powder
  • pinch of salt

For filling I used

  • 1 little onion
  • 1 clove of garlic
  • half of red bell pepper
  • 2-3 sun dried tomatoes

For serving I added

  • 1/2 avo
  • other half of bell pepper
  • arugula
  • vegan mayo

So this time I mixed together chickpea flour and water (equal amounts work best) and added a splash of plant milk and other ingredients. Batter shouldn’t be too thick – similar to pancake batter I would say. Then I let it sit for a while (5-10 minutes)

In between I fried filling ingredients with i tbsp of oil and removed them from a pan when onion was nice and glassy.

Then some more oil to the pan and omelette batter went on – I kept the lid on for a while letting it cook from inside but since my pan was a bit too big for this amount my omelette was quite thin and cooked rather fast throughout. I turned it around (quite like pancake) and when it was cooked I added filling on one side and folded it together.

Yumm it was. Baby boy agreed …others missed out again.

Served it with arugula, avocado and bell pepper but whatever works well I would say. Go crazy there to get some more extra goodness in. Abundance is the key.

p.s. never google chick chick. This is what game up: chick chick





Drool-worthy zoodles with sun-dried tomato pesto

Zoodels: zucchini cut thinly with potato peeler, julienne peeler or spiralizer. I used spiralizer that I bought this summer – I had seen those beautiful dishes in youtube and blogs that looked like something I could eat whole summer and thrive. Then came reality. I took one zucchini…made a pasta dish with tomato-onion-garlic dressing and since it wasn’t any good I stopped there. Without even suspecting that the problem was my own poor cooking skills not a big internet zoodles scam.

  • 2 medium zucchini
  • 1/ tsp of salt
  • 1/2 Tbsp of vegetable oil
  • nutritional yeast (aka nootch)

For your pesto:

  • 100g of cashew nuts (minus 10 I ate)
  • 1 cup of fresh basil
  • about 10 dried tomato
  • 1/2 cup of oil (I used oil from the dried tomato can)
  • 2 cloves of garlic
  • some salt and pepper

I cut the zucchinis into thin noodles with my spiralizer, sprinkled on the salt and let it sit on the drainer for ten minutes to remove some of the  water (I think this was the trick that made them so good).

I used that time to make pesto – no tricks there. Just added everything to the food processor, plugged it in and went outside to the porch to process it until smooth. If you are not afraid of waking up a monster, then feel free to do it in the kitchen. If you want your pesto extra smooth soak the cashews for few hours before processing.

After pressing some more water out of zoodles with my hands I added them with oil a to the hot pan and tossed them around for 2-3 minutes. In the end I added two heaping tablespoons of pesto and served with nootch for extra cheesiness.

It was so good🙂

I ate it all so no points again from tha familia. But they ate regular pasta with this pesto as a dinner and loved it.

We also use this pesto in wraps and sandwiches. Favorite!

Sweet-potato green-lentil patties

Today I graved for some kind of comfort food but didn’t want to loose this semi-healthy vegan track I’m on so I decided to make some burger patties. I have used all kinds of beans and lentils for patties but today I was out of my most common friends (chickpeas and red lentils that go well together with zucchini) and I had to invent something completely new and I’m glad I did cause those patties were so good. We finished all 12 and I think I’ll make new batch tomorrow.

So to make long story short – here comes recipe:

  • 1 medium size sweet potato (peeled and chopped into smaller chunks)
  • ca 200g of dry green lentils (about 500g of boiled or 1 can)
  • 2 onions chopped
  • 3 Tbsp of spelt flour
  • 1/2 tsp of cumin
  • 1 tsp of coriander
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • some freshly ground black pepper

I started with boiling lentils (you can used canned ones) and steaming sweet potato – this took about 30 minutes. It is important to add salt to the boiling lentils when lentils are soft otherwise they won’t get soft. After that I drained lentils and mixed everything together with a potato masher.

Then formed nice patties with my hands (think about throwing tennis ball from one hand to another and then strait to the hot pan) and fried them brown from both sides and then baked another 15 minutes in the oven at 170 degrees.

I ate mine between whole-wheat burger patties with vegan mayo, chilli sauce and avocado-lime mash but others got their portions with rice and avocado salad.

Girls: 6 and 7

Husband: 8

Baby boy: 10 (first my avocado but then all those patties)