You can’t go wrong with a comforting dip and bread. When my boyfriend showed me how to make this popular Bulgarian eggplant dip I was completely hooked. It reminded me of the morrocan eggplant dip my sister in law would make. Time to break a piece of bread and start dipping!…
Tofu has become one of my favorite sources of protein, I’m talking about organic and good quality tofu. The best quality I find is at the asian grocery stores, but make sure to check if these are free from GMO’s, which is a topic I’ll discuss in a future post.
I know that many people aren’t a huge fan of tofu, mainly because many don’t really know what to do with it or how to properly prepare it. Now if you’re looking for a recipe to turn this awesome ingredient into a win don’t look any further, cause I’ve got your backs!…
Brussels Sprouts and I haven’t always seen eye to eye, but we both matured (well mostly me), and now we tolerate and sometimes even adore each other (again mostly me). Where as a child even the sight of this cruciferous vegetable would make me gag, I’m now left seeing potential. All these bright green clusters of leaves needed was some good oil, spice and everything nice. These are great as a snack, a side dish, or mixed in a salad.
Being totally serious, I actually hated brussels sprouts and refused to eat it, and if my parents would try me, I would cause a scene. But we mature over time, and I decided to give them another go, show them some love, to see if things might have changed, and they did……
Keen-wah, will you ever leave my teeth? Quinoa is simple one example of the abundance of protein found in a plant-based food. It’s a complete protein that’s actually a seed and not a grain, so if you have a hard time digesting grains, quinoa could be a great alternative for rice or couscous. Now if they’d only stop hiding between our teeth, am I right!?
Now with summer nearing and and BBQ season around the corner it’s about time to bring out the quinoa salads. This salad makes a perfect side dish to any food centred gathering, it’s light, fresh and simple.
Can you believe we’re nearing bbq and picnic season? The weather is gradually becoming more warm and pleasant, and the sun a bit brighter (well at least for us on the northern hemisphere. Oh and yes you can still go to bbq’s as a vegan, it’s all about the sides if you’d ask me! One of the side dishes I always look forward too is potato salad, and not only during bbq’s but any given time of the year I crave this stuff. Now although I love it, it’s not always plant based, so it’s about time to make a delicious recipes we all can enjoy!
Besides potato salad I also have a huge love for pesto, now add those to together and you’ve got yourself a magical dish. It’s truly a simple recipe when you use store bought pesto, which I happened to do for this recipe, just make sure it’s vegan. You could also use this recipe for spinach pasta to sneak some extra greens into your meal….
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….
“Raw vegan sriracha?”, “And what’s up with the colour?” Are some of the questions I’m come to mind to some of you, well let me answer those! First of all I love cooked sauces, I adore them, but since my body is giving me signs (eczema) that something’s off I am trying to eat as “clean” as possible. To be honest I don’t even know what that means anymore, to eat “clean”, but one thing that comes to mind are raw foods, so even though I won’t be going fully raw or raw for a month, I will be implementing more raw foods into my diet, which is why this is a fun play on sriracha, but them raw. And if you’ve been following me for a while you might know I have a thing for colour, so that’s why it’s purple!
For many of us sriracha has become a staple, sorry ketchup you’re just ain’t spicy enough, or at all! The thing with sriracha though is that even though I’ll still be using it occasionally I believe that making your own (whatever it is) is always the healthier option.
This sauce can be made as hot as you please, I like mine extremely hot, but know not everyone will enjoy this kind of heat, so I used rawit peppers (aka bird’s eye chili) instead of adjuma peppers in this one, even though adjuma is my fave. The rawit peppers are a bit milder in heat (I still added 4 though) but feel free to add however much you can tolerate, maybe try using chili peppers, which are traditionally used in sriracha. You can also chose to skip the purple cabbage if you don’t care for colour, I mean the cabbage definitely doesn’t add to the taste. Having said that I don’t find it an unpleasant taste, and it does add some nutritional value, and that colour, I love it!
As you can see I used it as a topping for one of my rainbowl, which by the way are a staple in my diet, if you haven’t noticed yet. Since I don’t want to get bored with eating them I create a different (raw) sauce to go along it almost every week, click on these links for the miso/beet sauce or peanut sauce. There will be many more where these came from! There’s something so fulfilling about eating a vibrant and colourful food, yup these kind of meals are good for body, mind and soul!
Don’t get intimidated by the noodles you can find a super easy recipe for those noodles, over here and whatever else to add, that I leave up to you. Let your imagination run wild!
If you’ve been following me for a while or even a short moment you might have seen me using “unicorn noodles” in most of my dishes, well there’s a new unicorn in town and this ones about to steal the crown! You obviously already read the title or seen the thumbnail, but let me introduce to you, unicorn rice, yes hear me unicorn rice! The fun part about creating recipes is being able to name it whatever the heck you want, so yes this is Unicorn rice, why? Well it’s blue/lilac and has the ability to transform it’s pigment to hot pink… Sounds like a unicorn to me.
But seriously though, how much fun is this? Also the rice might have the same ability as the noodles but they both deserve individual posts. You can do this with whatever rice you like, but using the technique on short grain rice has to be my favorite! But enough chit chat, you didn’t come for my hype, but rather for joining me on the hype train, so let me share some instructions so we all can have our unicorn rice.
1 Cup rice of choice (short grain is my fave for this)
1 chunck of purlpe cabbage
- Start by putting the purple cabbage in a small (sauce) pan and add about 2 cups of water. Turn on the heat to a low temperature and let the cabbage simmer until the water turns almost deep blue. Once the water turned deep blue turn off the heat and remove the cabbage, use it for a salad or stir fry, or maybe for the bowl!
- Now wash your rice and add it to a pot, instead of cooking this with regular water add the deep blue water. Ok now comes a very important note! Make sure that when you cook the rice it’s on the lowest heat possible, it might take a little longer, but if the heat is too high the colour will change and might even turn out light brown (yuck). Now cook it until the rice is done, this will take somewhere between 15 and 20 minutes.
- Once the rice is done you can use it for whatever dish you like, but wait here is where the magic comes in.
- To make the rice turn from lilac/blue to hot pink all you need it some lemon juice or any other form of acidity. It’s basic science actually, since the pigments in the cabbage have been transferred into the rice.
Now we’ve figured out how to create the rice, let’s put it into action by creating a delicious bowl using this rice. You know what, if you’re not feeling like making this rice you can use whatever rice or grain you want! Find the recipe below. As a sauce I used my Miso beet sauce and a drizzle of sriracha, but feel free to use any other sauce I can imagine this would be delicious with this Satay Sauce.
Keep in mind that when you’re making this rice even the slightest interaction with acidic food will make it change colour as you can see on the picture above. I pushed the mango down and it reveals a more lighter almost faded colour because of the slight acidity in the mango.
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
Rainbow bowl, my latest and greatest obsession! I could eat them every day, but as much as I like a dish I can’t eat the exact same meal too many days in a row, or I’ll start disliking it. Since I think it’s important to eat as simple and vibrant as possible I decided to make some variations on one of my favorite type of bowls. You can use any type of noodle to make this bowl with, but trust me nothing beets unicorn noodles, thats a fact! To find out how they are made go over to this post….
This recipe is a big contradiction for beet haters, because you’ll probably love it! I myself do not like beets whatsoever, the closest I get to eating beets is using the powdered form as a food colouring or eating the occasional beet chip, but raw or cooked beets? No thanks! Now as someone who’s always open to giving foods that I know are healthy, but don’t really like, a second chance, I decided to not give up on beets! One thing that also caught my attention is that the more I eat of these foods I do not like, the more my taste buds get used to them, to the point I can even start craving them!