Our Fav Teenage Chef, Tilda Glas, 19, Passionate Vegan Foodie


Our Fav Teenage Chef, Tilda Glas, 19, Passionate Vegan Foodie

Stockholm, Sweden

Instagram: @flourishinghealth

Killing and eating animals simply for our own pleasure is neither sustainable nor humane.

Q: What can’t you live without in the kitchen?

A: The number one thing I couldn’t live without would be my food processor, no doubt. I am addicted to banana ice cream and the only appliance in my kitchen that can handle large, deep-frozen chunks of banana is the food processor. As if that isn’t enough, it can make the most wonderful nut butters, bliss balls, and a whole bunch of other things that I like to play around with in the kitchen. Number two would be a set of kitchen scales. Trust me, if you’ve ever been in that situation where you randomly throw whatever you have in the fridge together and it comes out tasting delicious, it’s much easier to recreate if you’ve got the exact measurements down. Third on my list are mason jars. I love drinking my smoothies from them and they’re great for storing leftover liquids like soup, but the main reason I use them is to take pretty pictures for Instagram, however silly that sounds.

Q: Five of your favorite ingredients.

A: 1. Medjool dates. My go-to healthy sweetener substitute when I’m baking. 2. Oats. Packed with heart-healthy fibers, oats are versatile and a breakfast must-have at my house. 3. Fresh herbs. Because dried basil never made anyone unhappy. 4. Nutritional yeast. In dips, spreads, on salads, roasted vegetables, falafel. I’m obsessed. 5. Chickpeas. Hummus gives me life!

Q: Why is veganism important to you?

A: Ever since I was a kid, I’ve cared deeply about animals and the environment. That being said, I was totally unaware of the detrimental effects that eating animals has on our planet. My mom has always tried her best to provide us kids with wholesome, organic food and I think we were both lulled into the widespread myth of “humane and sustainably produced meat.” But after watching documentaries like Cowspiracy, Forks over Knives, and Earthlings, it’s hard to hide from the facts. Killing and eating animals simply for our own pleasure is neither sustainable nor humane. In my opinion, plant-based eating is the only way forward if we want future generations to thrive on this planet like we have.

Sweet Potato Burgers

Serves 4



1 medium-sized sweet potato (200 g peeled)

½ can chickpeas, drained and rinsed

¼ cup quinoa flakes (could substitute

for oats)

1 tbsp sweet miso paste (you can omit the

miso paste if you don’t have any, but it

really adds to the the flavor)

¼ small red onion, finely diced

1 tsp onion powder

1 tsp garlic powder

1 tsp ground cumin

Salt and pepper to taste

For serving

4 hamburger buns of your choice


Thinly sliced vegetables such as tomatoes, lettuce, red onion, etc.


  1. Start by peeling and chopping the sweet potato into large cubes. Steam until the cubes are soft enough to pierce with a fork (15-20 min).
  2. In a large bowl, mash all of the ingredients together with a fork until everything holds together nicely. Add more quinoa flakes if the mixture feels too wet.
  3. Shape 4 big or 6 small patties with your hands.
  4. Fry the burgers in a non-stick pan or a spoonful of coconut oil over medium to low heat until the patties have a nice colour on both sides, approximately 5-10 minutes on each side. You could also bake the burgers in the oven: 350°F, 10-15 minutes on each side.
  5. Serve immediately in hamburger buns and top with sliced avocado and any of your other favorite hamburger topping


Healthy Vegan Chocolate Mousse

Serves 2-3


12 ounces (1 package) silken tofu

2 tbsp cocoa or cacao powder

2 ounces dark chocolate (at least 70% cocoa solids)

5-6 fresh dates OR 2 tbsp coconut sugar


Fresh strawberries and blueberries

Coconut chips or cacao nibs for some extra crunch


  1. Pit the dates and place all ingredients except for the chocolate into a food processor and blend until entirely smooth. Stop to scrape down the sides with a spatula if necessary.
  2. Melt the chocolate on the stove or in the microwave and mix in with the other ingredients.
  3. Spoon the mousse into small glasses and refrigerate for 1-2 hours.
  4. Top with berries and a sprinkle of coconut chips or cacao nibs if you wish and enjoy!