When it comes to comfort foods noodles are one of my favourites, no matter in what form or shape them come. A noodles soup, salad or stir fry, I love them all! For this bowl I used a veggie packed udon noodle stir fry with tofu from the tofu stew we made earlier this week, some veggies and massaged purple cabbage to create a well balanced bowl filled with colour and flavour.
You can find the recipe for the tofu by pressing this link.…
This will be my third steamed bun recipe and I’m not even close to being finished. Now since where in the middle of the holiday season I’d like to give a twist to the regular bao buns with some sweet potato bun with a spicy bean filling, this one’s a winner! These buns are different from the other two recipes, which you can find here and here, instead of being open, these buns are closed and filled with a delicious spicy bean mixture.
One of the reason I love steamed buns is because of the texture of the bread, it’s so soft and fluffy and because of the steam gets a nice and smooth “skin”. Adding sweet potato to the dough makes the dough a little sweet and adds a nice colour to the buns, to enhance the colour I also added a bit of turmeric, not only does this give the buns a lovely golden colour, it also adds to the nutrition of these buns, they’re basically super foods now, just kidding, or am I? All jokes aside my family loved these buns, and anytime a non vegan can’t deny the deliciousness of a vegan meal you know you did something right!
With these buns I’m paying homage to my Creole and Chinese roots by fusing the idea of Chinese steamed buns with a filling inspired by Surinamese cooking. The filling has celery leaves and adjuma peppers which are two ingredients often used in Surinamese cuisine and two ingredients I love working with. One to thing keep in mind if you can get your hands on the peppers and decide to use them is that they are very spicy so you might want to use chilli pepper instead or skip it all together.
To simplify the recipe I just made simple round balls, but you can play around with the design while closing the bun to create a more authentic look. You can also play around with the filling and even the colour of the dough by adding different natural food colourings. But no matter what you’ll do these bao buns will definitely have you asking for more!
I’m currently storing a batch in the freezer and fridge to see how long they’ll stay good and if they’re freezer friendly, so once I’m done testing I’ll edit my findings in this post.
For now go ahead and make some yourself, let’s get to it!
Every once in a while me and some of my vegan friends come together for dinner, we all bring a dish and have an awesome evening filled with food babies, laughter and the occasional spontaneous yoga moves. This time I decided to make some dumplings, because everybody loves dumplings, right?!
Dumplings are …
One of the things I try to avoid at all cost is spoiling food, so dishes that use leftovers and kitchen scraps are high on my list of favorites. Vegetable fried rice is one of those dishes that allows you to use your imagination when it comes to vegetables and spices, you can really use whatever vegetable scraps you’ve got stashed in your fridge. Besides using scraps you can also use your leftover rice to make this dish. Often I catch people throwing away their leftover rice, which makes me gasp, because its perfect for making fried rice, and a ton of other dishes.
Growing up fried rice used to be one of my favorite meals, I loved the spices and didn’t mind eating all the vegetables, ofter I didn’t even notice them, this was awesome because I was kind of a picky eater. Luckily I grew to absolutely love vegetables and dishes like this always surprise me because of the amount of vegetables you can stuff in them.
These are the vegetables I used, but feel free to try different kinds of vegetables. I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination. Some other options are broccoli, mushrooms, cauliflower, bamboo, jackfruit, and whatever else floats your boat!
I made my own spice blend, you can make the one I used or make your own. Everyone loves different things so if you want it to be less spicy, make it less spicy. You can use store bought spice blends or just keep it plain and simple, again this is your dish, so customise it to your own liking. To make things even more easier you can cheat and use store bought satay sauce, just make sure it’s vegan.
I’ll work on more dishes and ideas for saving your kitchen scraps and leftovers, because I like to keep the spoiling of food to a bare minimum. Now you know what to do with your leftover rice, if you’ll try this recipe let me know how it turned out by leaving a comment below or tagging me on Instagram. Have an awesome day and bon appetite!
One of my favourite quick meals are noodles dishes, they take a minimum amount of time to create without compromising in flavour. Apart from chopping the onion, garlic, mushrooms and boiling the noodles you don’t really need to prep anything else. This dish is perfect for when you’re tired and don’t feel like spending to much time making food but still want to eat something thats healthy and yummy!
For this dish I used broccolini which is a mix of broccoli and Chinese broccoli, but feel free to use other vegetables like this alien like Romanesco pictured above. But seriously look at the geometry, its a piece of art! I almost feel bad eating it.
You can also choose to use fresh spinach instead of frozen, I just like to keep my freezer stacked with lots of prepped fruits and veggies so i can make some quick meals, like this one. For some extra creaminess i added the tahini. You can always play around with flavours, like adding sesame oil at the end, or using some hot peppers like adjuma or habanero.
I’ll be working on some more quick and affordable dishes, and always feel free to leave suggestions over here or on Instagram.
My birthday is coming up soon and since a surinamese birthday just isn’t complete without a delicious pom i decided to veganise one of my favorite dishes ever. Pom is a traditional surinamese dish that is a staple on most surinamese birthdays. Traditionally pom isn’t vegan because they put chicken in the dish and use the sauce to top the pom. I tried to make it using tofu and was scared i’d ruin the dish, but it turned out amazing! So if you’re looking for a new exotic dish to try don’t look any further, i’ve got you covered.
The main ingredient in pom is pomtayer also known as yautia or malanga, which is a tuber found in south america. Pictured above is the pomtayer i used for this recipe, which you can find in most freezer sections at a surinamese toko or asian grocery store when you’re in the Netherlands and Suriname. Outside of the Netherlands and Suriname it might be challenging to find this frozen grated pomtayer or pomtayer in general, don’t worry as you could use grated taro as a substitute.
When this dish was first introduced by the Portuguese/Jewish plantation owners it was made with potato, but potato wasn’t commonly available in Suriname so they started making it using pomtayer instead.
Pom is great served with rice and vegetables or you can make a “broodje pom” by putting the pom on a bread roll with some sambal and pickled cucumber. I simply love this dish and ate a lot while testing the recipe (win) even my nephew couldn’t resist! This dish is definitely birthday approved.
If you’re gonna make this dish or ever ate it before i’d love to know how you liked it. I’m working on more surinamese dishes which i’ll be sharing in the near future, so stay tuned cause more tropical dishes are coming your way!
Spring rolls are one of those foods that really lets you be creative and play around with fillings and dips. They are a vietnamese delicacy that are basically rice papers filled with ingredients like carrots, tofu and other delicious goodness! Apart from being delicious and nutritious, they are also pretty easy and quick to make. I’ll be sharing some ideas for fillings and add a recipe for pulled 5 spice jackfruit to this post.
There are hundreds if not thousands of ways to fill spring rolls, this is one of the things that make them even more awesome in my opinion! Some of my favourite fillings for spring rolls are:
- Herbs: cilantro and basil.
- Vegetable: carrots, bean sprouts, lettuce, beets, pepper, spring onions and purple cabbage.
- Fruits: mango, avocado, jackfruit and strawberries.
- Other: tofu, tempeh, rice noodles and seitan
these are just a few of the many ingredients you can use to fill your spring rolls, you can really use your imagination and fill it with whatever you like! I like to eat my spring rolls with satay sauce or sriracha, but feel free to use other dips and sauces.
To make a simple satay sauce you just take some peanut butter, add a splash of soy sauce and season with some garlic (powder), onion powder, sambal (optional) and thin it out with a little bit of boiling water and maybe add pinch of sugar and a splash of lime juice. Voila you just created your own delicious satay dipping sauce.
This time i decided to try and add some 5 spice pulled jackfruit to the rolls and i really liked how they turned out! Jackfruit is an extremely big fruit that when ripe is delicious and sweet and almost tastes like bubble gum, but thats not what i used in this recipe, in this recipe i used unripe jackfruit. Green (unripe) jackfruit has a fibrous meat like texture and can take on almost any flavour, which makes it a great substitute for pulled pork. You could also just eat it on a tortilla or with some rice.
The rice noodles you can keep as is or toss with a bit of sesame oil and soy sauce.
When i’m making spring rolls i’m always trying to get as many colours in as i possibly can, i always like to eat the rainbow! But honestly there are so many ways to make spring rolls, there are no rules! the one pictured above has falafel and edamame, the only thing that matters for me is that its gonna be tasty, so pack it with whatever you like!
These are delicious while eaten fresh, but don’t be scared to store them for a later munching session. You can wrap them to keep from drying out and store them in the fridge, keep in mind that you don’t want them to really touch each other otherwise they’ll likely rip when you pull them apart. And when they are to dry when u want to eat them just rub them with a little warm water to rehydrate the rice paper.
Show me your spring rolls on instagram, i’m curious to know what you put in them!
This recipe has two main ingredients, tofu and kala namak (black salt), the combination of these two is pure magic! Black salt is found in most asian supermarkets, but you can also order it online. Thanks to its sulphur content this condiment has an egg like taste and smell, it really tastes like boiled eggs, its insane. Besides tasting like egg it’s…