Cooking with Cassandra


“I went vegetarian when I was 9 and now I’m mainly Vegan, everything I cook at home is vegan and it is so easy. Here are a few of my best tips for kids' food.” – Cassandra Rhodin, Founder and Creative Director of Mini Rodini.

The perfect snack before dinner!
A kids version inspired by Ottolenghi’s recipe.

2 packs of chickpeas (at 1,8 cups)
4 tablespoons of olive oil
2 pressed cloves of garlic
2 tbsp. of tahini 
1 teaspoon cumin
The juice of ½-1 lemon

  1. Pour the chickpeas into a colander and rinse them under cold water. Let them drain.
  2. Mix the peas together with the olive oil.
  3. Mix in garlic, tahini and cumin.
  4. Add lemon juice according to taste. 
  5. Spread the chickpea mixture on a plate, drizzle over a little extra olive oil.

1 sprig of whole cherry tomatoes
2 pressed cloves of garlic
2 teaspoons of balsamic vinegar
2 teaspoons of olive oil
Fresh thyme sprigs
½ tsp cumin
½ teaspoon raw sugar
A touch of flake salt and black pepper

  1. Place the tomatoes in a bowl of olive oil.
  2. Mix garlic, balsamic vinegar and olive oil to a mixture and sprinkle over the tomatoes.
  3. Sprinkle with cumin, raw sugar and thyme
  4. Roast in the oven for about 15 minutes until the tomatoes start to turn black on the surface.

Cut sourdough bread (1 half sourdough loaf) as sticks and toastin the frying pan with any oil (here with olive oil).
Serve the hummus, grilled tomatoes and bread together!

As a vegan, you want your kids to get strong enough to stand up for what’s right. These pancakes are really great for that. Made with chickpeas and almond flour, served with fresh berries, making it a healthy meal. If you want to make them sweeter, you can also mix in a banana!

½ cup of chickpea flour
½ cup of almond or coconut flour
½ cup of flour
1 tsp baking powder
2 ½ cups of almond or oat milk
Rapeseed or coconut oil

Blend all ingredients in a mixer. Fry in a pan with vegetable oil. Serve with vegan whipped oat cream and fresh berries.

If you get hooked on this delicious recipe, our aquatic friends won’t have to. This version of the classic is even tastier than the original.

2 lbs sweet potatoes
3 cloves of garlic
½ cup of breadcrumbs
olive oil

  1. Set the oven to 390°F 
  2. Scrub the potatoes, leave the skin alone. Cut to chip shape. 
  3. Put in a bowl, mix with olive oil (don’t be stingy), pressed garlic, breadcrumbs and salt.
  4. Spread the chips on an oven plate with baking paper on. 
  5. Roast for 30 minutes or until they’ve had enough.

If you prefer regular potato chips – cut six potatoes, rinse in water to remove the starch. Place on an oven plate and drizzle with olive oil and salt. Put in the oven (420°F) and bake until golden brown.

½ cup of Kimchi
1 cup of vegan mayo
10-15 pickled jalapeños (depends on your taste)
Give everything a good whirl with a stick mixer.

2 packs of tofu

1,25 cups of flour
2 teasp. of corn starch
2 teasp. of baking powder
1 cup light beer
Juice from 0,5 lemon 
½ cup of water

Mix of chopped herbs (like basil, thyme, rosemary, thyme, oregano)
Frying oil

  1. Divide the tofu into sensible sized sticks. Maybe 8 pieces per packet.
  2. Place the tofu on a towel, cover with a towel and place something heavy on top. Leave for 30 minutes to squeeze out all the liquid. Then let the tofu cool a bit before breading.
  3. Pour the flour for the frying batter into a bowl. Add the corn-starch and baking powder and mix thoroughly. Gently stir the beer and lemon into the flour mixture to a smooth batter. Add ice cold water if necessary. Salt and pepper to taste and let the batter swell for 20 minutes.
  4. Chop herbs and mix together with flour and salt.
  5. Turn tofu into flour mixture and then into the batter. Then turn in panko.
  6. Heat oil to 350 ° F.
  7. Fry the tofingers, not your own, in the oil until they look fancy.

Bon appétit!