You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients

– Julia Child

Hi guys! I hope your week’s been great so far! I promised to keep you updated on my vegan challenge and share some of my favorite recipes along the way. The first week went really well and I’m still super motivated. It’s been nice to try out new recipes and also make some of my old favorites. You know when there’s a tendency to often go for the same groceries, but then sometimes when you happen to buy something that differs from the usual, you actually end up wondering why you don’t buy it more often? For me one of these is definitely the sweet potato! I love the taste but for some reason I rarely buy it. When I was shopping groceries for my first vegan week, I remembered the sweet potatoes and I’m really glad I did.

Oven baked sweet potato fries are super easy to prepare and just as delicious! I’ve been making them every now and then (when I remember to buy those sweet potatoes, haha) and you could easily say this recipe is one of my favorites. Just preheat the oven to 200ºC. Peel and cut two large sweet potatoes, put them into a bowl and mix with one tablespoon of olive oil. Add salt, pepper and dried rosemary according to your taste. Spread the potatoes on a baking tray and bake for approx. 40 minutes, or until golden and cooked through. Enjoy with e.g. hummus and fresh salads. The fries taste great even the next day!

One of the new recipes I tested was this sweet potato soup. The creamy soup is perfect for a bit chilly winter days, like the one we had on Sunday. Finally we got to see some sunlight and that even inspired me to go for a little walk in the forest.

Sweet potato soup

1 sweet potato
1 onion
2 ripe tomatoes
2 potatoes
a piece of ginger
half a chili pepper
vegetable stock bouillon + water
2 dl coconut milk
salt and pepper

Wash, peel and slice the sweet potato and potatoes. Peel and chop the onion. Add some oil into a pot and lightly stir-fry the chopped vegetables for a while, then add the tomatoes, chili pepper and the peeled and chopped ginger.

Add water so that the vegetables are covered, pour in one tablespoon of vegetable stock bouillon.

Boil, and cook until the vegetables are ripe. Add the coconut cream, salt and pepper. Mix everything with a mixer until the texture is silky smooth. Serve with some sunflower and pumpkin seeds on top. Enjoy!



I even got some company of my dear cat Helmi (Finnish for Pearl).

On Sunday afternoon we had our friends coming over and I wanted to treat them with a vegan dessert. I ended up experimenting a little and made a blueberry-cashew pudding topped with cocoa mousse and frozen blueberries. In this case I have to say it was maybe a bit too much and it may happen that it looked better than it tasted, haha. Well, you can’t nail it every time, right?


I have my birthday coming up in a few days, so I was thinking, I would try to make a vegan cake or some other dessert to celebrate. I’ll be turning 33 already! I can’t believe it…

xx mybohem


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