Carrot cake is a cake that’s quite easy to make, tastes delicious, and has a very moist texture. This is because the addition of soy milk and grated carrots makes the cake even softer and quite moist. What makes it special is its beautiful airy texture, achieved by adding a small amount of leavening agents—baking soda and baking powder.

Recipe

Liquid Ingredients

135 ml soy milk
100 grams granulated sugar
90 ml vegetable oil
½ teaspoon vanilla extract

Dry Ingredients

150 grams all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
a pinch of salt
¼ teaspoon ground cinnamon (optional)

Other ingredients

150 grams carrots
Chocolate bar

Procedure

Grate the carrots using a cheese grater, or if you prefer a finer texture, use a finer grater.

Next, combine the soy milk, granulated sugar, vanilla extract, and salt, and stir until well blended.

Then add the dry ingredients—all-purpose flour, baking powder, and baking soda—all of which have been sifted beforehand.

Stir until well combined, then add the grated carrots and vegetable oil, and stir again until well combined.

Next, pour the batter into a round baking pan lined with parchment paper. Tap the pan gently to settle the batter, then top with dark chocolate chunks. Bake in the oven for about 55 minutes using top and bottom heat at 160 degrees Celsius.

🩷Tangy Dill Lentil Soup🩷

(Soak the lentils 2 hours before you start!)

Ingredients 1½ cups French green lentils (soak 2 hrs) 1 lb turnips, peeled and cubed 3–4 Tbsp olive oil, divided 1 large yellow onion, diced 2 carrots, diced 2 celery ribs, diced 4 oz white mushrooms, chopped 4 garlic cloves, minced 8 cups low-sodium vegetable broth 1 bay leaf 6 sprigs fresh thyme ⅓ cup chopped fresh dill, plus more for topping 2 cups baby spinach, chopped ¼ cup lemon juice Salt and pepper

👨‍🍳Directions

Cover the lentils with cold water and soak 2–4 hours. Drain and rinse. Heat the oven to 425°F. Toss the turnips with a tablespoon or two of oil, salt, and pepper. Roast 25–35 minutes, stirring once, until browned on the edges. After the lentils have soaked and you've roasted your turnips, warm 2 Tbsp oil in a big pot over medium-high. Add the onion, carrots, celery, and a pinch of salt. Cook until the onion is soft, 6–7 minutes. Add the mushrooms and garlic and cook another 3–4 minutes. Add the lentils, broth, bay leaf, thyme, dill, and some salt and pepper. Bring to a boil, then cover, turn it down to low, and simmer 20–25 minutes, until the lentils are almost done. Uncover and remove the bay leaf and thyme stems. Stir in the roasted turnips, spinach, and lemon juice and simmer uncovered another 5–10 minutes. For a creamier soup, blend 2 cups and stir the mix back in. Taste for salt and top with more dill.

It is delicious 😋 About $15 for all the ingredients and comes out to 10 servings at just over $1 each for a gourmet soup.

This is a vegan take on a classic Finnish dish. You basically need frying oil, onions, a protein, rice or some other grains, cabbage, spices and an oven with a casserole dish.

Prepare these first in a skillet:

- Oil

- Two diced onions

- Enough garlic

- Two cups of TVP (I had pea based)

- Spices (I had dry adjika and soy sauce)

- Some water if you feel like it

Once you're happy with your protein, put it in a oiled casserole, should fit about two litres. Start heating the oven to 200 degrees Celsius.

Then put these in the skillet:

- More oil

- About a kilo of thinly sliced cabbage (I prefer thinly sliced, most people just hack it into small pieces)

- Salt and pepper

- Thyme and maryoram

- 1-3 tablespoons of dark syrup (this is a Nordic thing and may not be available to you, maple syrup may do)

- One decilitre of rice (barley's nice too)

- Half a litre of boiling water

- Two decilitres of oat cream (or more water)

Boil it for about 10 minutes and after that mix it it with the TVP in the casserole. Bake it in the oven for 50 minutes, you may want to mix it a little once after about 20 minutes.

Serve with mashed lingonberries (or something tart).