Vegan on Tour: Gothenburg, Sweden

Vegan on Tour: Gothenburg, Sweden

Excited to be continuing my “Vegan on Tour” series

I’ve decided to break my Scandinavia trip into three parts so as not to overwhelm you all with pictures!  I’m going to be posting about each of the cities we visited (Gothenburg, Oslo and Stockholm) once a week for the next three weeks rather than all at once, seeing as I’ve got recipes I want to share as well. First up is Vegan on Tour: Gothenburg!

Gothenburg- Branno-Galtero

It was just me and my friend, H, traveling together. I flew out to Gothenburg to meet her as she’d been in Copenhagen and Malmo already. I would love to see those cities some day too, but seeing as I’ve got a dissertation to be writing I could only really justify 2 weeks away.

Gothenburg was a lovely start to the holiday. It’s the second largest city in Sweden but was still pretty walk-able. 3 full days there was the perfect amount of time to see all that we wanted and get a good feel for the place.

One day we jumped on a tram to the harbour just outside the city and caught a ferry to the island of Branno (pictures above). There’s a collection of little islands and the boats go regularly between them. Branno is a pretty tiny island with just a few permanent residents but with lots of charm. We walked to the far side of the island to an adjoining, completely deserted island, Galtero. It was eerily beautiful and inhabited only by a family of sheep. I could have stayed there all day staring out at the sea and soaking up the silence.

Hagabions Café- Vegan on Tour: Gothenburg, Sweden

This is a food blog after all so of course I’m going to talk about what we ate on the trip! My friend, H, is also vegan which made things easier and also meant that we could try more food as we often got 2 dishes to split! [ N.B. I don’t really like whipping out my big camera at restaurants so most of these pictures are taken with my iPhone]

Our favourite dinner place was  Hagabions Café. Part of a quirky cinema, it has a huge terrace which is packed with locals eating and drinking in the evenings. It’s all vegetarian and there were always a couple of vegan options on the menu.

Our first evening, we had pumpkin soup to start which had these amazing chewy mushrooms in it and warm bread on the side. We split the Chickpea Coconut Curry with fruit salsa. Good but nothing to write home about. And then we shared the raw strawberry cheesecake which I’m sorry to say I forgot to take a picture of! If you’re at Hagabions and it’s on the menu, definitely get it!

Hagabions Café- Vegan on Tour: Gothenburg, Sweden

Another time we weren’t too hungry and had vegan ice cream back at our hostel to eat for dessert…so we just got gazpacho with ciabatta and grilled vegetables.

Hagabions Café- Vegan on Tour: Gothenburg, Sweden

We had actually planned to go back to Hagabions a third time but when we got there they told us that they had run out of food! Luckily Gothenburg isn’t a very big city so we only had to stroll on a few streets to find a tasty Korean dinner at Yammy Kitchen. They serve meat but also have a separate vegan menu with lots of choices. We had miso soup, kimchi, pickled cucumbers, vegan bibimbap and a silken tofu dish which had edamame, shitake mushrooms and leeks.

It was my first time trying bibimbap and I loved it. If anyone knows any restaurants in London that do a good vegan bibimbap, send your recommendations my way please! No pictures again, sorry!

Raw Food Baren- Vegan on Tour: Gothenburg, Sweden

The morning before our island trip we went for brunch at Raw Food Baren, an all-raw restaurant not far from where we were staying. Another must-visit if you’re in Gothenburg. We had tasty juices to start and then shared a couple of different things:

Raw Food Baren- Vegan on Tour: Gothenburg, Sweden

Raw courgette noodles with a creamy dill sauce and mushrooms which we both especially loved; a raw pizza with pesto, cashew cheese, veggies and olives; and a raw brownie for dessert. It’s a shame the restaurant doesn’t open on Sundays or Mondays as I would definitely have gone back.

Raw Food Baren- Vegan on Tour: Gothenburg, Sweden

We kept stumbling across juice bars in the city and one we tried was Juice Källan where I had the Kanelbulle (Cinnamon Roll) Smoothie- banana, mango, apple, ginger, cinnamon, cardamom & homemade almond milk (They swapped the vanilla dairy yogurt out for me).

It happened to be right next to a gorgeous bakery and café, Da Matteo, which we ended up going to for breakfast for 2 of the 3 mornings we were in Gothenburg.

Juice Kallen- Vegan on Tour: Gothenburg, Sweden

They had gorgeous sourdough and rye bread. I’m one of those people who carries an avocado around in her bag…and I guess a jar of peanut butter by the looks of things! PB, jam & avocado on that delicious bread was a perfect breakfast. I’m not a coffee drinker but my friend, H, reports that it was excellent. I can’t remember what that pictured juice was except for it having mint and spirulina in, but it was good too.

Da Matteo- Vegan on Tour: Gothenburg, Sweden

I found the nicest part of the city itself to be Haga. Formerly the workers’ district, the charming wooden houses have been turned into pretty boutiques and cafés. It’s all cobbled streets and is a fun place for a wander.

We walked up the hill to Masthuggskyrkan where you get the best view of the harbour, sea and city and also up to a castle (whose name I’ve forgotten) which seemed to be a popular picnic spot.

The Botanical Garden (Botaniska Tradgarden) is Sweden’s largest and really special. It’s also attached to a nature reserve of forest and lakes where we had a great afternoon hike.

Gothenburg Botanical Garden/Nature Reserve

We really liked the vegetarian café Two Little Birds and went twice for lunch. They serve good meal-size salads, sandwiches, soups and a selection of vegan sweets.

First time around I got the Grilled Tempeh & Aubergine Salad, which came on a tasty base of salad greens, shredded raw vegetables and fruit, with orange-miso dressing and warm Ciabatta bread with olive oil. Yum.

Two Little Birds Café- Vegan on Tour: Gothenburg, Sweden

On my second visit, I had the Red Tofu Salad with sunflower seed & sun dried tomato pesto, pickled vegetables and other goodies. I also got a slice of the lemon cake to take away for later but again forgot to snap a picture of it!

Two Little Birds Café- Vegan on Tour: Gothenburg, Sweden

Their dishes were also really reasonably priced, especially compared to most eateries in Scandinavia. Though I did find that Gothenburg was a little cheaper than Oslo or Stockholm.

Other places you might want to check out are:

En Deli Haga - a little deli with all your classic Middle-Eastern/Greek food, a lot of which is vegan by default

Halsobaren Sushi (Melangatan) – Better than your average sushi place for vegan options- avocado and tofu maki, inari pockets, etc.

Condeco - Chain of restaurants across the city. They have a salad buffet and several vegan options including sandwiches, muffins and smoothies. All vegetarian on Mondays.

That’s it for Gothenburg! Stay tuned for part 2 of my Scandi trip recap- we’ll be in Oslo, Norway!


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Beetroot Ribbon Salad with Mint & Cashew Cheese

Beetroot Ribbon Salad with Mint & Cashew Cheese |

Hello hello! It feels like forever since we last spoke. If you follow me on Facebook or Instagram you likely saw a message saying that I wouldn’t be blogging or on social media for a couple of weeks, but I somehow forgot to mention it over here so sorry if you were left in the dark.

 Anyway, I’ve just returned from 2 weeks in Scandinavia! I’d been wanting to go for ages and since a friend was already planning a trip this summer I jumped on board too. I had a fantastic time- We visited 3 major cities (Gothenburg, Oslo and Stockholm) as well as venturing further afield to lakes, forests and islands. 

There was plenty of good food to be had, as I’m sure you can imagine, and I’ll be recapping that side of things on here once I’ve got my photos organized.

Beetroot Ribbon Salad with Mint & Cashew Cheese |

For now, I’ve got a new recipe for you which I enjoyed before heading off on holiday.

One of the most popular recipes on Coconut and Berries is my Beetroot & Sweet Potato Salad with Baked Cashew Cheese. It’s so so delicious but very hearty and really a bit wintry for mid-July, so I put a summer spin on it and came up with this lighter, raw alternative- a “Beetroot Ribbon Salad with Mint & Cashew Cheese”.

Spiralized Beets

My spiralizer has been in hibernation most of the winter but since I pulled it out I’ve been using it a lot and remembering how fun it is to make veggie “spaghetti” or ribbons! If you’re looking for more recipes to make the most of your spiralizer, try my 10-Minute (Nearly) Raw Peanut Noodles.

Spiralized Beet Salad

I love beetroots roasted but they’re pretty wonderful raw too. I love how their sweet earthiness offsets the tangy cashew cheese and fresh mint here. If you can’t get behind raw beetroot, though I urge you to give it a chance, using mild-tasting courgette noodles as a substitute would still be tasty.

Beetroot Ribbon Salad with Mint & Cashew Cheese |

I was trying out recipes from Artisan Vegan Cheese when I made this recipe so I used the cultured Cashew Chèvre from the book here. I’ve also made the recipe with my own Baked Cashew Cheese  which can be used baked or left unbaked to keep the dish completely raw.

Beetroot Ribbon Salad with Mint & Cashew Cheese

Yield: 2 Servings

Beetroot Ribbon Salad with Mint & Cashew Cheese


  • 2 Medium/Large Beetroot, peeled
  • 1/2 Recipe Baked Cashew Cheese (Baked or left unbaked) (Approx 1/3 C)
  • 1/3 C Chopped mint
  • For the vinaigrette:
  • 1 tsp Maple syrup
  • 2 tsp Dijon mustard
  • 2 Tbsp Olive oil
  • 2 Tbsp Apple cider vinegar
  • Salt & Pepper


  1. Spiralize the beetroot and chop the mint.
  2. Whisk together the ingredients for the vinaigrette and toss well with the beetroot and mint in a large bowl.
  3. Remove to a serving platter or individual plates and top with dollops of cashew cheese.
  4. Serve immediately.

Beetroot Ribbon Salad with Mint & Cashew Cheese |

Raw beetroot, yay or nay?

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Artisan Vegan Cheese

Boursin from "Artisan Vegan Cheese" |

Seriously, is there anything that can’t be veganized?!

Boursin from "Artisan Vegan Cheese" |

Artisan Vegan Cheese is  a book  for serious cheese lovers and foodies.  Author, Miyoko Schinner ,shares  all the secrets to making your own authentic-tasting non-dairy cheeses at home!  

I’m talking about the book  over on All About Vegan Food today. Pop  over and check out my review. 

Fettucine Alfedo with Gruyere and Mushrooms from "Artisan Vegan Cheese"|


Do/Did you have a favourite cheese? Have you tried making your own vegan cheese before?

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Cherry-Coconut Almond Pulp Granola

Cherry-Coconut Almond Pulp Granola |

Cherry-Coconut Almond Pulp Granola |

I’ve never been a milk drinker. Many moons ago when I was at primary school, every day we were given cartons of milk at morning break-time and I have very vivid memories of doing my best to get away without drinking it. I hated the stuff.

Nearly 20 years later and vegan, you definitely won’t find dairy milk in my fridge, but I do now love drinking non-dairy milk!  I’ll happily drink a tall glass plain but it also goes in my almost-daily smoothies, baking, breakfasts and more.

Homemade non-dairy milk is far superior to the kind you find in the shops and I try and keep a bottle/jug of it in the fridge at all times. If you’re new to homemade non-dairy milk, see my post here for instructions on making your own.

Cherry-Coconut Almond Pulp Granola |

Besides the creamy milk you get from making your own, there’s also the bonus of the leftover nut/seed pulp. This doesn’t have to be simply thrown away and can be turned into all sorts of other tasty things. Last year I shared my recipe for Raw Cacao, Coconut & Raspberry Cupcakes which make use of leftover almond pulp, but more often than not what I make with it is granola!


After making a batch of milk, squeeze out the pulp until it’s very dry and store in a container in the freezer until you have enough to put to use. It should be very dry and crumbly as pictured above.

I’ve made all sorts of flavour variations of this breakfast cereal/snack but decided to share my latest: Cherry-Coconut Almond Pulp Granola.

Cherry-Coconut Almond Pulp Granola |

One of my testers said it reminded her of broken-up cookies and I so agree! It’s chewy like a coconut macaroon. Incredibly moreish and dangerously addictive!

Have fun playing with different dried fruit and nut mix-ins. I’m thinking of trying a chocolat-ey variation next!

Cherry-Coconut Almond Pulp Granola

Cherry-Coconut Almond Pulp Granola

You could even keep this granola completely raw and dehydrate it instead of baking if you're lucky enough to own a dehydrator.


  • 2 C (approx 200 g/7 oz) lightly packed almond pulp, from making nut milk*
  • 1/3 C Almonds, chopped lengthwise into slivers
  • 1/3 C Shredded coconut
  • 1/4 tsp Salt
  • 4 Tbsp Coconut oil
  • 1/3 C Brown rice syrup*
  • Zest of 1 lemon
  • 1 Tbsp Lemon juice
  • 1/2 tsp Vanilla extract
  • 1/3 C Dried cherries


  1. Preheat oven to 150C/300F.
  2. In a large mixing bowl, stir together the almond pulp, chopped almonds, coconut and salt.
  3. In a small pan, heat the coconut oil, brown rice syrup, lemon zest and juice and vanilla over low heat, until melted together.
  4. Add the liquid ingredients to the mixing bowl and stir well to combine everything. The mixture will look quite wet.
  5. Spread the mix in a thin layer on a baking sheet (or two) and bake for 30 minutes, undisturbed. After 30 mins give it a stir, breaking it up into clumps. Continue to bake, checking and stirring every 15 minutes, until fully dry and crisp- up to 1 hour.
  6. Note that it does crisp up a little more on cooling.
  7. Leave to cool completely then stir in the dried cherries.
  8. Serve with non-dairy yogurt or milk, sprinkle on smoothies or eat by the handful as a snack.


* If your almond pulp is not fully dry, before proceeding to the steps above, spread out the pulp on a baking sheet and bake for 15 minutes at 150C/ 300F OR dry using a dehydrator.

* I have only tested this recipe with brown rice syrup. I imagine other liquid sweeteners would work but note that brown rice syrup is stickier and less sweet than agave/coconut nectar or maple syrup.

Cherry-Coconut Almond Pulp Granola |

 Do you make your own non-dairy milk? What do you usually do with the pulp? 

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Choosing Raw: The Book

Raw Carrot Falafel, Hemp-Seed Tabouli with Yellow Tomatoes & Mint

Choosing Raw- the book

I’ve been anticipating this book since before it was even announced, so you can bet I’m absolutely thrilled it’s finally arrived!

I’d be surprised if you’re a blog reader and haven’t come across Gena Hamshaw yet. Her blog, Choosing Raw, has a huge following, and very rightly so.

It was one the first blogs I started reading many years ago and one that had a huge influence on leading me towards veganism, something that has had an unimaginably positive impact on my life.

Beyond the food, it was Gena’s personal background which first resonated with me. If you know my story, you’ll be aware that my relationship with food didn’t use to be so positive as it is today. Gena has openly shared her own past struggles with food and, unknown to her, she has been a kind of mentor to me throughout my own journey towards recovery. She has written some very moving, thought-provoking and inspiring posts on the subject which I definitely urge you to take a look at, wherever you’re coming from with food. Some of my favourites are listed here.

  Gena’s warmth and compassion shines through in every one of her posts, making them a joy to read, before we even get to the great food! I’m sure a lot of you are here for that though…so let’s get to it!

Cherry Vanilla Tahini Ice Cream

Cherry Vanilla Tahini Ice Cream- Gena was the one who brought us banana soft serve so it’s only fitting that it gets a little spot in the book. I would never have thought of this flavour combination but it gets a big thumbs up.

If you do read Choosing Raw, the blog, you’ll be happy to know that the recipes very much reflect the “Gena-style” we know and love- that is to say- simple but still creative and super nutritious dishes, ideal for your everyday meals, not just for special occasions.

There are 125 recipes in the book so a lot to sink your teeth into. I’ve only had the book a couple of days and have been out at work most of the weekend, but have already made quite a few of the recipes. This book definitely won’t be sitting on your shelves gathering dust!

No-Bake Sunflower Oat Bars

No-Bake Sunflower Oat Bars- A great staple snack bar, easy and inexpensive. Just 10 minutes kitchen time and now I have tasty snacks for the whole upcoming week!

Though the recipes emphasize raw foods, there are also some healthy cooked foods in there too, like sweet potatoes, whole grains, legumes and the occasional tempeh or tofu.

After the section on “essentials” and a sampling of some of Gena’s staple recipes: juices, snacks, dressings/dips and meal-sized salads, you’ll find breakfast, lunch and dinner recipes divided into three chapters, working from mostly cooked, to exclusively raw. If you’re just dipping your toes into vegan food then you might want to start in the “Tried and True” chapter, or, if you want to get stuck into all raw immediately, then head straight to the “Brave New World” chapter.

Kale Salad with Sweet Potato, Almonds, and Creamy Maple Chipotle Dressing

Kale Salad with Sweet Potato, Almonds, and Creamy Maple Chipotle Dressing- Gena is queen of the meal-sized salad! The dressing really makes this sing and will no doubt even have greens skeptics chowing down on platefuls of kale.

In case it’s a concern, unlike many raw recipes out there, those in the book that call for a dehydrator are in the minority. And in any case, Gena always gives the option and instructions for using your oven instead so it’s certainly not a necessity if you’re not concerned about your meals being “officially” raw.

Mango Coconut Chia Pudding

Mango Coconut Chia Pudding- Chia pudding for breakfast is always a good start to the day up. Gena’s ingredients ratio was spot on for a thick, perfectly sweet (but not too sweet!) pudding.

I’ll admit to often skipping the non-recipe sections in vegan cookbooks, since, 5 years into veganism, I’m pretty familiar with the ingredients, equipment and the usual things discussed. But, as well as being a recipe collection, this book is a resource/lifestyle guide on all things vegan and nutrition related. Gena discusses the why, the what and the how of veganism and vegan and raw foods, in such a way that everyone, from the newbie to the well seasoned vegan, will learn something new.

I especially appreciated her balanced perspective on some of the big issues in nutrition which seem to cause a lot of controversy these days- oil in a vegan diet, soy, gluten, food-combining, and more.

Hemp-Seed Tabouli with Yellow Tomatoes & Mint

Hemp-Seed Tabouli with Yellow Tomatoes and Mint

While you wait for your copies of the book to arrive…I’ve got a couple of recipes from the book for you to get started with! A big thanks to Gena for allowing me to share them.

The Raw Carrot Falafel and Hemp-Seed Tabouli with Yellow Tomatoes and Mint are a perfect pairing and such a fun twist on the classic cooked versions. The falafel have a sesame seed and carrot base and are dehydrated (or oven-baked) not fried. I was particularly excited about the tabouli. It looks so much like the traditional Middle-Eastern bulgur wheat and herb salad, but is fully raw! 

Raw Carrot Falafel, Hemp-Seed Tabouli with Yellow Tomatoes & Mint

(Raw) Carrot Falafel with Tangy Tahini Sauce

Raw Carrot Falafel, Hemp-Seed Tabouli with Yellow Tomatoes and Mint

Yield: 4 Servings


    Raw Carrot Falafel:
  • 1 cup sesame seeds
  • 1/2 teaspoon sea salt
  • 1 1/2 cups carrot pulp from juicing or 1 1/2 cups finely grated carrot, squeezed firmly between paper towels to remove excess moisture
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cumin (optional)
  • 2 tablespoons flax meal
  • 1/4 cup fresh curly parsley
  • Hemp-Seed Tabouli with Yellow Tomatoes and Mint:
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • 1/4 teaspoon sea salt
  • 4 medium yellow vine or Jersey tomatoes, chopped
  • 1 cup shelled hemp seeds
  • 2 tablespoons hemp oil
  • 2 tablespoons freshly squeezed lemon juice


    For the Falafel:
  1. Grind the sesame seeds and sea salt in a food processor until finely ground.
  2. Add the carrot pulp, garlic, lemon, cumin, if using, and flax, along with 1/3 cup of water. Process until the mixture is smooth.
  3. Add the parsley to the processor and pulse to combine.
  4. Shape the mixture into twelve small patties. Dehydrate at 115 F for 6 hours, flipping once through.
  5. Alternatively, preheat the oven to 350. Bake the falafel for 15 minutes. Flip and cook for another 10 minutes, or until golden brown on both sides. Top with tangy tahini sauce (pg. 188), and serve.
  6. Stored in an airtight container in the fridge, both dehydrated and baked falafel will keep for up to 4 days. They can also be frozen.
  7. For the Tabouli:
  8. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.
  9. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.
  10. Stored in an airtight container in the fridge, the tabouli will keep for 2 days.


From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.

Raw Carrot Falafel, Hemp-Seed Tabouli with Yellow Tomatoes & Mint

Congratulations again Gena on your first cookbook! It’s all I hoped for and more!

Get your copy of Choosing Raw: Making Raw Foods Part of the Way You Eat now if you haven’t ordered it already.

I want reports back on your favourite recipes too everyone!  N.B. All pictures here are my own but the recipes in the book are accompanied by beautiful photographs from Hannah Kaminsky

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 [Disclosure: I was sent a free copy of this cookbook for review purposes, but, as always, all opinions are my own]