After having had a nice vacation on the Mallorca I have to make a post on some of the vegan food spots located on this beautiful island. Now of course I couldn’t go on a vacation without checking out some of their vegan food spots, right!? One thing I found out during my stay…
Archives for September 2016
Since the weather is turning colder (at least here in the northern hemisphere), I’ve been craving some more warming and filling breakfasts, and a good example for that has to be oatmeal! Oatmeal is such a versatile dish, there are literally thousands of ways to make it, and today I’ll be sharing one of my favourite recipes. As someone who loves apple pie, I am always open for a more healthy version that I can eat as much as I want without the added fat and excess sugar. Now I would be lying if this bowl didn’t taste like a healthy version of apple pie, of course with a different texture, but flavour wise my cravings were met.
These also don’t require to much time in the kitchen, perfect for busy mornings! All you need to do is chop an apple, throw everything in a pan and stir a couple of times. You can cut out even more time by making overnight oats, which I’ll be making a recipe for asap. Actually since oatmeal is so versatile, expect more recipes with different variations!
I love pairing this with some coconut yoghurt, fresh fruit and nuts, of course you can use your imagination when it comes to the toppings. Other options are grated coconut, raisins, cranberry’s, chocolate (yup chocolate is a normal thing to have for breakfast) and pecan nuts, just to name some toppings. I also added some chia seeds to the oatmeal, simply for some added nutritional value, so feel free to skip these if you don’t have any on hand. Now you know what I’ll be eating for breakfast for the next couple of days!
If you decide to make any of my recipes feel free to tag me in your pictures or leave a comment below.
As promised I’m back this week with another quick and easy meal, a hearty bell pepper stew perfect for the colder autumn weather. Today’s lunch and dinner is served and it took me under thirty minutes to whip up, with over half of it being cooking time, now that’s what I call a quick and easy meal! Now my main reason for making these quick and easy recipe posts is to show you that eating healthy and vegan doesn’t have to cost you too much time, we don’t always have time to make rainbow sushi or unicorn dumplings, although those are some kick ass recipes if I might say so myself.
I want to encourage you to start cooking more, use these recipes as inspiration and give them your own twist as we own have different foods we like. Experiment with spices and herbs, try to be creative or keep it simple, its your call. This is the reason I always tell you to customise my recipes because it its your dish, same goes for this stew, add some coconut milk to make it more creamy, or leave out the herbs and add some curry powder! You could even ignore the bell peppers and add some mushrooms and chickpeas, It’s honestly up to you to take this recipe and flip it upside down, tear it apart and use it as inspiration for something that meets your taste buds!
Of course I had to colour the rice pink/red with some beet powder and added some black rice coloured with black tahini on the bottom, because why not, right!? You can obviously have this with rice or maybe some bread, no rules as here!
For now I’ll stick with posting an easy and quick recipe every single week, so stay on the look out to see what we’ll be eating next week. Now let get cooking!
Always feel free to leave a comment below or tag me in your creations on Instagram!
By now most of us got to know and love hummus a traditional Egyptian dip/spread popular in the middle east that has been gaining popularity all over the world. And for good reason because this dip is very delicious and versatile. You can make a roasted garlic hummus, or a spicy roasted pepper hummus, there is even beautiful pink beet hummus. So when I decided to make some black tahini this afternoon I couldn’t resist the urge to make some spicy black hummus, and so I did.
This hummus would be Darth Vader’s all time favourite hummus, I’m sure of it! It’s creamy, and has an extra nutty taste because of the black tahini, maybe even a bit woody, in a very, very good way! Whenever making food I try to use as little oil as possible, but for this party snack I decided to go all out and indulge.
If you can’t find any black tahini you can always make it yourself using black sesame seeds. If you are lucky enough to have an asian grocery store close by you can get some black sesame seeds for a reasonable price, compared to the prices i’ve seen on-line. No if you do decided to make the black tahini from scratch all you need are the sesame seeds, and preferably a high speed blender, or if you don’t have one like me and have a ton of patience you can use a food processor. Now here are the steps of making the black tahini.
- First you’ll need about 2 cups of black sesame seeds and toast in a cooking pan over low heat. Keep in mind that these are black so you won’t notice them burn, so use your smell and taste. They should smell and taste a bit more nutty then before they hit the pan.
- Now once toasted add them to a high speed blender or food processor and pulse until the oil starts to separate from the “flesh” and you get a creamy consistency. Note: If using a food processor this will take lots of time, it took me over an hour, because I took short breaks to prevent my food processor from overheating, and you should scrape down the sides every now and then!
Now that you’ve got yourself some black tahini let’s start making this hummus (this is where things get super easy trust me!), and the party begins! All you really need to do is throw everything in a high speed blender or food processor and pulse for a couple of minutes until smooth, no hard labour involved.
I know its still a month away but I’m sure this would make a great party snack to bring to a halloween party!
Now by now we all know I love coloured food, I’m literally on a mission to inject every dish I know with a good serving of rainbow, but sometimes the dark side’s simply to hard to resist, and although that isn’t always a good thing, when it comes to black hummus it actually is an amazing thing!
If you decided to recreate this dish or have any comments feel free to leave comments below and to tag in your creations on Instagram.
Now lets make some goth hummus and watch some Star Wars.
PS: Besides the black tahini I used another secret ingredient, dark soy sauce. This is absolutely optional, but it does add a nice rich salty flavour, so feel free to use it!
I’m back from vacation and starting things of slow I decided to make a quick and easy recipe which is also very delicious! The recipe is quiet versatile as you can use whatever vegetables you’d like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer. Also feel free to leave out any vegetables you might not have on hand as this is supposed to be quick and easy and should not require additional trips to the grocery stores, ain’t nobody got time for that!
From now on I’ll post a quick and easy recipe every single week for you and for me because it’s always handy having some healthy fast food options on hand, where the only time-consuming part is having to chop my food.
As much as I love vegan instant noodles and noodle soups they aren’t always the healthiest options and apart from a little bit of oil and a pinch of sugar this recipe is quite clean. Now all I need is a perfect instant ramen recipe and I might just be able to resist my favourite brand of vegan ramen, but then again its all about balance right!?
Now let’s get cooking and enjoy some yummy stir fried noodles! And if you are making this for more than just yourself just double, or triple the recipe. And don’t forget to check back in next week for another quick and easy recipe!
Always feel free to leave a comment below or tag me in your creations on Instagram!
There is one story I’ll never forget. It was told to me when I was a teen, a story about a “crazy” girl, told to me by one of my “friends”. This past “friend” told me that this girl had borderline, she was insane, she lied, stole and was an emotional wreck, this was my first time ever hearing about borderline. The girl being described sounded deranged, “damn, people with borderline are really crazy” is what I thought, “thank god I only smoke weed, and drink one to many drinks” I used to think. Now imagine being diagnosed with that same disorder a couple of years later, oh, how ironic. For over two years I’ve bitten my tongue, but I no longer feel a reason to be ashamed for an illness I did not choose.
Now I’d like to address why it took me over two years to come forward, which is also the reason why many people don’t get the support and help they need, fear. The moment I got diagnosed with this disorder I felt numb, which was quickly followed by sadness only to be consumed by anger and fear. And who could blame me, the only stories I’ve ever heard about people with borderline were negative, these people are “crazy”, and now I’m one of those. This is one of the reasons I decided to speak about my personality disorder and mental illness in general, there are too many misconceived ideas surrounding these afflictions. Besides all the negative emotions I also felt a bit relieved because finally I was able to get the help that I needed and everyone deserves that same sense of relief.
The only thing holding me back from sharing my story is fear, fear of what people might think, fear of rejection and ridicule, but today I decide to face this fear, simply because my heart is telling me this is the right thing to do. From this day forth besides delicious recipe I’ll be sharing how I’ve brought some positivity and light back into my life, how I get through the bad days and many other topics related to this subject. For now I just want you to know that people with mental illnesses are just like any other people, people. I might be a bit more sensitive than others and things might not come as easily, but I am not crazy.
Now to set some things straight! I am not my disorder, or do I let my disorder dictate my life. For me the diagnosis has always been an indication of some mental illness, which in my case made sense and helped me to get the treatment and help I need. But one thing about borderline and any other disorder that everyone should know is that we are still all individual people and we all have our different symptoms and struggles. So it is impossible to compare people based of their mental illness, some have milder forms than others.
Remember that no matter what your condition everyone you meet has their demons and is fighting a fight of their own, so be kind. No matter how difficult, always try to bring some light into someones life, everyone deserves the same love and affection you yourself long for. And if you yourself are dealing with a mental illness know that you too deserve all the love and respect in the world, and try to be kind to yourselves.
Lastly I’d like to leave you with a link to a website with some more information if you want to know more about borderline personality disorder.
“But where do you get your protein!?”, a common question many vegans seem to deal with, even I got asked the question on several occasions. Now I may not be a nutritionist but I do know that rice and beans make a complete protein, so my answer has to be, (here it comes) rice and beans! This simple combination has been a staple ever since I remember.
Tip: When you use canned or beans from a jar always wash them to remove the soaking water, this will make you feel less gassy. Wash them until the little bubbles disappear.
This recipe is quiet simple and doesn’t require to much of your time, for me this is a nice and simple meal for those days I don’t really feel like spending too much time in the kitchen, but still have something good.
As with many other recipes I used adjuma pepper for some heat, but feel free to use a habanero for similar taste if you cant find adjuma peppers where your live, and if you can’t find both just use chilli peppers.
Aren’t these beans absolutely beautiful?
Now back to the recipe. I like pairing this curry with short grain rice, its nice and sticky and a fun alternative if you’re used to eating a lot of long grain rice. As you may have noticed I’ve made a pikachu shaped rice ball to go along with the curry, if you’re in a hurry just go ahead and just have it with some plain rice. But if you have some time on your hands why not make some interesting creations, short grain rice is perfect for making fun shapes and figures.
If you decide to recreate this rice ball, you can use turmeric for food colouring, seaweed to make the eyes ,nose, mouth and ears, tomato to make the cheeks and a little grain of rice to make the pupil.
Now lets get cooking, and who said you can’t play with your food!?
If you decide to recreate this recipe or have some comments, feel free to leave a comment below or tag me in your recreations on Instagram.