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tina casmose




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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.


🥗 Veggie Lentil balls with lots of UMAMI

Small lentil/ spelled grains balls rolled in Panko breadcrumbs.

Cozy and relaxed food with lots of protein and energy. If you like some comfort food read the recipe and role up your sleeves this is for your eyes only.

Pssst. Have you ever tried to wrap salad around veggie-balls? For instance fresh green salad, crisp and soft.

I’m going to discuss a few reasons why practice is important to learning skills. The only way to truly master a skill is by actually doing what you’ll have to do in the real world. If you would like to be the best veggie-ball maker, experiment with spices and herbs as parsley, mint or tarragon for instance.


  • 200g cooked black lentils/ spelled grains
  • 40g chickpea flour
  • 10g grounded flax-seeds
  • 100g grated squash
  • 1 tbsp. Husk, Psyllium
  • 1 tsp. grounded rosemary
  • 1 tsp. tamari sauce
  • 1-2 tbsp. lemon juice
  • salt and pepper
  • Panko breadcrumbs

How to

  1. Cook the lentil/ spelled grains mix for about 20-25 min. in water. Drain for water and let it rest for 5 minutes.
  2. Mix salt and rosemary and crush it in a coffee-grinder or a mortar. Crush the flax-seeds as well.
  3. Mix all the ingredients well, except lemon juice. Taste with lemon juice after mixing.
  4. Cover a baking tray with baking paper and heat the oven to 200C.
  5. Form the dough as small balls and roll in breadcrumbs. Sprinkle with olive oil.
  6. Bake the balls until golden for about 15-20 minutes. If you would like it to be more like falafels, you can fry it on a pan in olive oil.
  7. Wrap the balls in salad leaves and dip in goma dressing

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