Winter might be over but you must be mistaken if you think that the soups are leaving this kitchen! Oh no, soups are a year round thing if you’d ask me, they just change from season to season. Winters are for hearty and warming soup with bold flavours, in spring I like to serve more light and fresh soups, during summer we have our cooling and refreshing soups and in fall everything involves either squash or pumpkin related so yeah, pumpkin soup?…
When it comes to food my preference goes to savory foods, but when a great sweet treat comes along you can better hide it or it’ll be gone with the wind. Ever since I’ve been trying to avoid processed sugars (there might have been a couple of mess ups, whoops) it’s about time to create some whole food sweets that are simply sweetened with natures finest, dried fruits. If you’ve been following me for a while you know I’ve got a thing for chocolate flavoured raw treats, exibit #1 & exibit #2 will prove this fact.
These are similar to the bounty bites, but a little bit extra special, less bounty, more chocolaty! They make a great…
Cauliflower is one of those vegetable that I used to hate growing up, but through time fell in love with. Young me would cringe knowing my love for cauliflower would grow to the point where I would just snack on them the way one would on popcorn or chips, but it’s true, I’m a cauliflower fanatic. Just thinking about it now makes me want to finish the entire head of cauliflower I just prepped!
This recipe is so delicious it probably sits somewhere in my current top 10 most fave dishes, it was really hard not to finish it before taking some pics, so this dish was great to practice my self control. Not only is it super delicious because of the umami explosion you’ll get from biting into one of these florets, you’ll also get a healthy dose of vitamin C, can it get even better?…
When people hear I’m vegan they usually think all I eat is salad and that I lack protein (lol), and although most of the statements made are false, I do love myself some salad! I could honestly probably eat salads for every meal, depending on what you call a salad of course. I’m not talking about just lettuce, tomato, cucumber and carrots dressed with some vinaigrette, oh no! We’re talking about a salad jam packed with flavour that will leave you feeling satisfied and full until your next big meal….
When my yoga teacher asked me to make some smoothies for her to serve to people during a yoga detox day I took my chance to introduce the people with a delicious creamy and lush smoothie, showing how delicious healthy vegan food can be, of course! Well I’d like to call this a mission succeeded because not only did I get a voice note saying the smoothies were delicious, Ive also been having this for breakfast the past three days, even my mom enjoyed it!…
So this is part recipe and part inspiration, since you can use it as a base to make your own recipe, hence the title “food inspo”. This is the second addition of food inspo, if you want to find out how I turned soup into gluten free flatbread/pancakes you can press this link.
Now this might seem like it’s going to take a whole day to create, but don’t worry whenever I’m feeling extra I make myself some of these rolls in under and hour. And when you prep the rice in advance you’ll be left with a 15 minutes meal.
How to make the rolls.
- For this recipe I’m using two cups of uncooked rice, so I’m immediately prepping some rice for days ahead. While you’re preparing the cooking water you can start washing the rice. Wash and rinse until the water becomes clear.
- Start by adding about 4 cups of water to a pan and adding a chunk of purple cabbage and turning on the heat to medium/low until the cabbage has turned the water a deep blue colour.
- Remove about 1 1/4 cup of water from the pot and add another little chunk of purple cabbage to the water to create an even deeper and more concentrated colour. Let it simmer until it looks deep purple.
- Now you’ll be left with two different shades of water. Separate the rice over two pots and add the light shade to one pot and the darker to the other pot of rice.
- Turn the heat to the lowest heat possible and let it simmer for about 25 minutes. Using this low heat will ensure the colour doesn’t go from lilac/blue to brown.
- When the rice is done remove it from the pots to let it cool before placing on the nori sheets. Once you’ve placed it on the nori you can squeeze some lime or lemon on the spots you’d like to transform the colour of. Roll the maki, cut it and voila, you’ve become a magician. Note that the rice that got the acid keeps getting brighter so when you cut it you might be surprised to find it became a bit brighter!
Now you can fill these rolls with whatever you like, throughout this post you can find some different variations. You can try adding some sweet potato, or maybe you’re into some savoury strips of tempeh! Regardless of what ingredients I add, I always add avocado!
You could also add colourful veggies inside to create a rainbow roll, there are honestly so many different way’s to have these roll that you’ll never get tired of them. If you’re feeling adventurous you can even add some fruits like mango
Let me know if you like posts like these in the comments below and if you decide to make some magical unicorn rolls don’t forget to tag me in your creations on Instagram cause I’d love to see what you made, or find me on Facebook!
Cheese, for many one of the most difficult things to give when going completely plant-based. Personally I didn’t have much problem removing meat and eggs from my diet, but cheese was one of the things I missed for quite some time. Rest assured that this craving diet after about a couple of months, which isn’t very surprising because that stuff is addictive. Oh you thought I was joking? Well regardless of this being true or not, I’m staying away from it!
Although my cheese cravings have disappeared there’s always place for a cheesy spread, I even enjoy the occasional vegan cheese! I try to keep processed foods at a minimum so those are a rare treat, but this cheese spread is make using whole, (raw) food. I even tried fermenting it like a proper vegan cheese, but this is totally optional, and to be honest I still need to do some experimenting when it comes to making a proper fermented nut cheese, but know that it’s coming your way sooner or later.
I’ll be making a fully raw fermented cheese when I’ve mastered the fermentation process, but for now you can modify it to make your own fully raw version! you could make this raw by using raw garlic (or not). I’m not sure if pickled jalapeños are considered a raw food, if they’re not you could swap that for lemon juice, it does add a distinct flavour, but it’s totally optional! You could also leave out the smoked paprika to keep it fully raw.
You can eat it just as is, I left it out of the fridge overnight in a dark and warm (but not warm enough) place and it didn’t do too much with the flavour, but then again I still have to experiment further with fermenting nut cheeses. Regardless of what you’ll do the spread will be a flavour explosion.
These go great on some flax crackers or as a dip with some veggies, think cucumber and carrots (which I’m allergic to btw). Well enough blabber, you’ll just have to try them!
This is one of those foods that almost anyone enjoys, I mean who doesn’t like fries? As much as I love fries, they don’t love me back, they’ll leave me feeling sluggish and heavy, I don’t actually like eating that much oil myself. But there’s a healthier alternative, baked fries, I’m pretty sure by now everyone’s familiar with these healthy fries, they’re just so good!
These sweet potato fries are quite simple to make and very satisfying to eat, but don’t worry, if you hate sweet potato you can easily sub them for regular potatoes, works just as well, they’ll even get a bit crisper. You could coat them with some corn starch to make them more crisp, but I don’t find that necessary when making these for myself. Also feel free to play around with the spices, you may or may not like the curry powder, swap it out for some smoked paprika or Italian herbs, the options are endless!You can have these plain as is with some sauce (hmm sriracha) or you can go all the way and be extra like me by making cheesy sweet potato fries. All you need to do is wait till the fries are done and make a little pile, now cover this with your favorite vegan cheese and melt it in the oven. Now scoop them up and place them on a platter top with some pickled jalapeños and top it with something green which in my case turned out to be cress to make you feel like you’re eating something really healthy.
Now let’s show all those skeptical people vegans don’t only eat lettuce and carrots, which are both equally tasty by the way. Let’s get baking!
You can never have enough bean stew recipes right? They’re not only delicious and combined with rice a perfect protein, but they are also very nice to prep for days ahead! This batch gave me about three big meals, so perfect for those evening when you’re just a bit to tired to cook. Beans and rice are also quite cost-effective meals, just add whatever veggies you prefer and you’ve got yourself a perfect dish!
These type of meals are also great for those people who stress about proteins, just eat some rice and beans.
You can play with this recipe to make it your own, for this batch I used carrots to add a bit of sweetness, but why not try adding (sweet) potatoes, peas, or corn? Maybe you don’t have kidney or black beans on hand, no problem, you can use whatever bean you have on hand or prefer! Cilantro might taste like soup to you, don’t worry you can add whatever herb you like, try adding some parsley or basil. Well you catch the drift right, just have fun with it!
You can use this bowl as a little inspo for how to have to serve this dish, but just adding it over rice (find recipe for unicorn rice here) and maybe some spinach will be good enough for me. You could also eat it with some flatbread or stuff them inside some potatoes if you’re feeling adventurous!
You could even use it as a spread on some hearty flax crackers, there are no rules when it comes to how you have your food, right!?
It’s been two weeks of zero alcohol which means it’s time for the second fase of my body reboot! We’re getting rid of gluten!! Now don’t get me wrong, I’m not allergic, but intolerant, or at least that’s what my body has been telling me. The main reason I’m removing gluten is because I want to get rid of my eczema and gluten is a common trigger, I refuse to take any pharmaceutical creams, so we’re going holistic. Two weeks from now I’ll also remove processed sugars and I’m doing these little steps of two because I came up with this theory that it’ll make this whole transition more easy, especially since last time failed!
Now with this little backstory you might not be surprised with the fact that I’ll be sharing a recipe for flax seed crackers, right!? I may be avoiding wheat crackers, but trust me I’ll not give up on these crunchy vehicles for delicious toppings and spreads, instead I’ll go for a more healthy option. Besides being super crunchy and delicious they are also very simple, and cost effective to make.
This recipes is super easy, what it comes down to is throwing everything into a bowl, placing it on a baking tray and removing all the moisture to create crisp and hearty crackers. These can even be made raw by adding them in the dehydrator for a couple of hours, until they’re completely dry.
Stay tuned for some delicious (raw) vegan spread recipes coming your way so we can all have our own flax cracker party! Now let’s get baking, we want to bake these with love so they’ll take a little longer, so we better get started sooner than later!
For the time being you can try to eat them with this black hummus.