These holidays wouldn’t be complete without some festive cookies, and since i’ve had my fair share of pumpkin spiced everything i decided to go for something less traditional. These lemon/chia cookies are just perfect, i mean look at those colours, they scream festiveness! Not only are they delicious, they are also incredibly…
These holidays i’m making sure me and my family our gonna get a good dose of deliciously roasted vegetables, cause even the veggie haters cant resist a good vegetable roast. Not only does it taste really great, they also look festive, making them a perfect dish for the holidays. And feel free to play around with your favourite vegetables as this is your dinner and your rules!
For months i’ve been trying to make a burger recipe that actually met all my burger requirements, which included:
- Being crisp, but not hard and dry on the outside
- Not dry or pasty on the inside
- The burger can’t look like a cookie (last couple of experiments i’ve heard “oh what kind of cookies are those”
- My non vegan family has to like them.
And let me tell you, my non vegan family members absolutely loved them, and if they tell you that your burgers taste better then those creepy frakenburgers from mc donald’s it means you’ve struck gold. I now finally have a burger recipe i’m pleased with.
Apart from being delicious they are also freezer friendly which makes these burgers even more convenient. All you need to do is line a cookie sheet, chopping board (or any other flat surface) with some parchment paper, and put the burgers on the parchment paper in the freezer for an hour before putting them in a bag or container, to keep in the freezer.
When you are ready to have a burger just preheat your oven to 200 celcius or 400 farenheit and bake them for 25 to 30 minutes (flipping them halfway through), and when im feeling adventurous i’ll pan fry them with a little bit of oil after taking them from the oven.
Now i know some people avoid soy, but don’t be afraid of tempeh. Tempeh is a fermented soy product that is less processed than tofu and has more protein and less phytic acid. Of course i’m not a nutritionist but if you have to choose a soy product i’d say go for tempeh (or miso of course) and when i comes to soy always go for organic, trust me you don’t want any of that GMO crap.
Now i know it’s the holiday season but i promised you a burger recipe, so i had to deliver. But from this point forward you can expect more festive recipes coming your way.
The last couple of weeks i have not been giving my body the rest it has been needing, thus it didn’t come as an surprise that last week my body decided to protest against me. So i decided to take a few days to give my body some rest and also filter out all the junky food that didn’t do my body any good. Fast forward two days and i’m up and running once more! So take a lesson from me everyone and always listen to your bodies. Besides not taking enough i also might have had a bit to many junky vegan food.
Sometimes it’s just to convenient to order that fried falafel or eat other processed foods, and i’ll be the lying if i’d say i eat 100% clean. Some days, especially the ones where i am either physically or mentally drained (or both) and i have to choice between standing in the kitchen and whipping up something nutritious or pushing some buttons and getting a falafel, 75% of the time i’ll go for the fried falafel. Although i find absolutely nothing wrong with eating some vegan junk food from time to time, it should not become a habit. So for the days when i’m not feeling my best i’m trying to make take that extra effort to whip up something delicious and nutritious, so you can expect some fast and easy recipes in the near future. And when your body does need that extra bit of loving this salad will do the job!
I’m a big fan of probiotics or good bacteria! I simply love them, and the great thing about probiotics is that they love you back! For this dish i chose to use gochujang (optional) and miso paste for their probiotic cultures. When my body decided it needed its rest i also caught a stomach flu, so i thought “let me be wise and increase my intake of healthy bacteria”. Besides that, on the first day i fell ill, i couldn’t stomach anything other then coconut yoghurt with some fruits. so the days after that i had to be extra careful with what i’d eat. This is where this salad came in to safe the day.
Pictured above is gohujang, a paste that is made by fermenting chillies, glutinous rice, soy beans and salt. You can find this paste together with miso in most asian grocery stores. This spicy and slightly sweet paste is a Korean condiment that adds an interesting depth of flavour to this salad, but if you cant get your hands on some you can skip it and massage your kale with just lemon juice and a pinch of salt. Yes you heard me well, you should massage your kale. Massaging your kale will take away some of its bitterness and make it less though to chew on.
What you cant skip is the miso dressing, its what brings this salad to a whole new level, plus we want those good bacteria, right!? And any leftover dressing can be stored in the fridge, in a jar or container and used on another salad.
Apart from kale and the miso dressing i also added some quinoa to give this salad even more nutrients and body. I also added shredded carrots, red cabbage, corn, spring onions, tomato, sundried tomato and avocado. At the end of the day this is your salad so feel free to make it as complex as you like. Now give your body some extra loving and eat your probiotic kale salad and let me know if you liked it.
Chocolate chip cookies and almond milk, yes vegans can have it all! I really love chocolate chip cookies, but many store bought cookies either have unnecessary ingredients, are not vegan or are too expansive. I found myself (as usual) standing in the kitchen thinking what to make and then i thought “let me just look at what ingredients i have by hand, bake some cookies and hope for the best” one word, success! This recipe is super easy and quick to make, i mean fresh chocolate chip cookies in less then 20 minutes, sign me up!
These cookies are really thick, crisp on the outside, cakey on the inside with an exotic twist, they are magical. I found that the combination of peanut butter, cinnamon and cardamom works extremely well in this recipe, but if you dislike cardamom you can definitely leave it out.
Another thing (or ingredient) that makes these cookies the bomb is peanut butter. Because peanut butter is naturally fatty this recipes doesn’t require extra oils or butter. If you are allergic to peanut butter you can also try to make these using other nut butters, maybe even sunflower seed butter? if it works let me know. I also used applesauce as an egg replacer. Also note that you can take any vegan chocolate, chop it up and use it as chocolate chips (this is actually what i did).
Take a look at this beauty, i topped it with coconut whipped cream and spirulina chia pudding, heaven! I love to eat these by dunking them into some non dairy milk or, as pictured above, have them with coco whip.
Coconut whipped cream is so easy it doesn’t even need a recipe. Just take a can of full fat coconut milk (not the low fat kind, this will not work) and refrigerate it overnight so the fat can separate from the liquid. Once chilled flip your can of coconut milk and scoop the cream into a bowl, now with a whisker you need to fluff it up a bit and you are done. You could also add a sweetener of choice, this time i used agave.
If you make these cookies and let me know if you liked them!
When the weather is getting colder, my food keeps getting warmer. Nothing beats a comforting bowl of soup on a cold autumn day. Split pea soup is a traditional dutch soup typically enjoyed in the winter times, when it starts freezing this soup will keep you warm. This soup is one of my favorite soups ever, so it wont come as a surprise that its impossible for me to wait till it gets winter to have some. So as soon it gets colder and the leaves are coming down i’ve found an excuse to make a big pot of “snert” (like we call it here in the Netherlands). traditionally people like to eat this soup with ham, sausage and all kinds of meats, but we’re keeping it cruelty free so none of that and more of the green stuff! And don’t be discouraged by its looks, it’s (mostly) the taste that matters.
I remember that as a child when we were strolling the christmas markets, it would be snowing and super cold outside, and there would always be these stands selling hot cocoa and snert. I’d always get a bowl of soup to warm me up from the inside out, so now every time i smell and taste split pea soup i get this warm comforting feeling of winter nostalgia!
I’ll be sharing a semi traditional recipe (i had to spice it up a bit) which u can use a guideline to making it yourself. The base of the soup is whats important but you can really use up any vegetable you have at home, no need to let them go to waste right? One of the veggies i always use is celeriac but if you can find it no problem just use celery, theres also no need to put potatoes, i just love to add them as a filler. Also feel free to top it with whatever, i went with sriracha because i love my food spicy and black sesame seeds, which is not at all traditional.
When you’re making this soup you cant just make one serving (if your can, how?) so if you’re planning on eating it the next day or even month i’ll give you some tips on how to store it. If you are making a big batch of split pea soup make sure to divide into smaller batches after cooking, this will help the soup cool down faster, thus avoiding the growth of bacteria which otherwise would decrease its shelf life. You can store it in the fridge until it gets sour or you can keep it in the freezer for approximately 3 months (when freezing make sure to divide the soup in small batches).
Now lets prep ourselves for winter and make a big batch of soup!
The autumn leaves are falling down, which means pumpkin spiced everything. Nothing escapes the claws of the notorious pumpkin spice, especially not the oh so delicious chia pudding.
This dish is perfect for those gloomy autumn, when the mornings are darker and colder this pudding will give you the comfort you deserve. I never thought i’d be a big fan of chia pudding, but i was wrong! The last couple of days i’ve swapped my comforting bowl of oatmeal for this delicious pudding. Apart from being scrumptious this pudding is also loaded with nutrients. Did you know that in mayan chia means…
Sometimes i’ll get home and really don’t feel like spending a lot of time making dinner, no i want to relax and do something else (although most of the time i still end up in the kitchen because, honestly i really love food!). This recipe is also perfect for if you are short on time but still want to take a delicious meal to work.
This sauce takes me less then 10 minutes…
For a while now i’ve been craving ice cream cake and since halloween is around the corner i took my chance and decided to make a recipe for vegan ice cream cake. Best, decision, ever! Now ok what makes this recipe spooky you might ask? Well it’s green, purple, orange and attracts spiders, spooky right!? And yes i know its autumn and its getting colder, but i don’t care i, this cake is so delicious i could eat it while building a snow man. Ok lets do some pros and cons.
- Ice cream cake that you could have for breakfast.
- Its raw vegan
- Its takes only 15 minutes to make. Minimal effort, maximum reward.
- A perfect dish for a warm summer day (or winter, who cares)
- You can customise it to your own liking.
- Seriously, this has no cons, its raw vegan ice cream cake.
This week i’ve been testing this recipe a couple of times (i actually just used it as an excuse to eat this for breakfast a few days in a row) and couldn’t wait to share the recipe with you! This is another dish to have on your halloween party. Just serve it as soon as you take it out of the freezer, otherwise you’ll end up with a smoothie. This recipe will give you two mini cakes and after taking them out the freezer you can easily cut them into halves or quarters.
As usual you can play around with the ingredients. For this recipe i used a mix of cinnamon, cloves, and allspice but feel free to use other flavours like cacao, vanilla or mango by adding some frozen mangoes while processing the bananas. For the purple layer i used blackberries but you can definitely swap those for blueberries or other fruit. If you don’t have spirulina you can use matcha powder, spinach or wheatgrass to make the green layer. The crust of this ice cream cake is made using raw cashews, but if you or the person you are serving this to is allergic to nuts you can substitute the cashew nuts for oats or double the coconut. Also the persimmon layer is totally optional, but since they are in season and some extra ripe persimmons broke on the way home i thought “What the heck, why not throw some super ripe persimmon jelly on top “.
Now i definitely know you’ll impress your family and friends when you make them this ice cream cake. And if they don’t like it, just give them a hug, they obviously need it!
Soup, one of the many perks of the colder months! Of course i miss the sun, and tears roll down my cheeks when i think about all those delicious fruits i have to miss for over half a year, but it is all good because there is soup. Nothing beats eating a warm, comforting and flavourful bowl of soup, on those cold autumn and winter days.