Vanelja’s Avocado Goddess Burgers

Makes 4

4 ripe but firm avocados
4 pineapple slices
organic mayo/ vegan mayo
fresh coriander
salad leaves

Veggie burgers:

Preparation time 25 min
Approximately 10 pcs

2 dl sun-dried tomatoes
1 dl sunflower seeds
1 dl cashew nuts (or for example hazelnuts or seeds)
1 red onion
1 tbsp Tamari sauce
pinch of sea salt
black pepper
+ any other spices to your liking

Heat the oven to 200 Celsius degrees. Rinse the sundried tomatoes and place them into a blender or a mixer. Add seeds, nuts and mix to a flour type crumb. If your blender is very small do this in two batches. Transfer mix to a bowl. Chop in the onion. Add soy sauce and spices. Taste and add any spices to your preference. Shape to about 10 small burger patties to a baking sheet lined tray. Bake for 15-20 minutes. Store in the fridge and use within a week.

Use for example with avocado buns which you prepare by cutting an avocado in half, removing the skin and stone and filling the avocado burger with a salad leave, veggie patty, mayo (vegan, if you like), pineapple slice and fresh coriander. Sprinkle some sesame seeds on top and enjoy!


Bread Pizza

9-10 slices of oat bread (100% oat)
tomato purée
organic mozzarella or vegan cheese
artichoke hearts (canned)
cherry tomatoes
loads of fresh herbs, such as basil, oregano & rocket

Cut the breads into sectors and form a round pizza base from them. (You can save the excess bread slices you cut off and for example bake them in an oven to make crackers.) spread tomato purée on top of your pizza base and sprinkle on plenty of cheese. top with artichoke hearts & sliced tomatoes. Bake in 200 C / 400 F degrees for about 10 minutes until the cheese has melted. Take out of the oven and serve with lots of herbs.

Pumpkin Curry & Cauliflower Coconut Rice

Pumpkin Curry:

1 tbsp coconut oil
1 yellow onion, finely chopped
1-2 garlic cloves
1-2 tsp ginger, grated
1 tsp Ceylon cinnamon
1 tsp ground turmeric
1 tsp curry
2 tsp ground cumin
1⁄2 tsp ground cardamom
500 g butternut squash, peeled & cut to cubes
200 g can chickpeas, drained
a handful of green beans
400 g can tomato sauce or diced tomato
400 g coconut milk

Heat a large pan and add the onion & garlic. Cook stirring for 2 mins. Add ginger,
cinnamon, turmeric, curry, cumin & cardamom. Cook for 2 mins. Add the tomato sauce & coconut milk. Bring to boil. Add the butternut squash, chickpeas & green peas. Cook covered on low heat for 25 mins. Taste and add seasoning, if needed. Meanwhile, prepare the cauliflower rice.


Cauliflower Rice:

1 medium cauliflower
1 tbsp coconut oil
¼ tsp sea salt
¼ cup coconut milk

Cut the cauliflower into small florets and place them into a blender or food processor with the shredder blade. Pulse into fine rice-sized crust, not into a puree. Heat a large pan with coconut oil in it. Add the cauliflower rice and cook for 5 minutes. Stir in the salt and coconut milk. Serve warm with the pumpkin curry.

Creamy Goddess Avocado Pasta


2 avocados, peeled, stone removed & diced
juices from half a lemon
1 cup zucchini, cut into small cubes
¼ cup cashew nuts
2 garlic cloves
5 tbsp Tesco Free From Basil Pesto
¼ cup oat cream or oat milk
big handful of fresh basil leaves
pinch of sea salt
some black pepper


Tesco Free From Tagliatelle Pasta (or other gluten-free pasta)

On top:

pine nuts
basil leaves
organic parmesan or vegan parmesan
extra avocado, optional
edible flowers, optional
lemon zest, optional

Cook the pasta until tender according to the instructions of the package. Place all the sauce ingredients into a high-speed blender or a food processor and blend until smooth. If needed, add a bit more oat cream/milk to get the texture as smooth & creamy as possible. Pour the sauce on top of the pasta, stir gently and top with pine nuts and basil leaves. Enjoy while warm.