“But what can I eat when I eat vegan?” or “Isn’t it hard being/eating vegan?” are some of the question I get asked frequently, this is why I created these bowls as an answer to these questions, showing the abundance you can have when choosing to eat vegan. I’d also like to show that…
It’s the new year and I’m sure many of you are trying to eat more clean and/or less animal products, look no further as I’ve got you covered. No you don’t have to give up your favourite foods, and I’m using this bowl to show you exactly that!
This recipe is incredible easy, it uses one of my favourite satay sauce recipes which you can find over here. The entire dish will cost you maybe 15 minutes of your day, which makes it perfect for those busy bees, who don’t have too much time to spend in the kitchen.
Note: This is not a sponsored post, this is honest and own opinion.
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.
Side Note: Keep in mind that if you do decide to make the colour changing Unicorn rice using brown rice that the colours will be more subtle (but still visible)!
This Bowl combines an easy guac, sweet and spicy baby corn, rice, black beans, crunchy chickpeas, veggies and rice. When it comes to veggies you can use whatever you like, I went with wasabi arugula, which I found at my grocery store (albert heijn for all my dutch readers, not sponsored). This has a delicious wasabi taste without the heat, but feel free to use spinach, kale or whatever green you like instead. You could also take it up a notch by adding some (sriracha) hot sauce.
The roasted chickpeas are optionally as are the black beans. You can use whatever bean you like and replace the crunchy chickpeas with (gluten free) croutons or some nuts and seeds for added crunch.
Prepping tip: You can make a big batch of rice ahead of time (store in the fridge) & I made the crunchy chickpeas the night before (they store well in an airtight container). This will save you a lot of time.
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!
I’ve been wanting to make a gluten free pizza for the longest time now, but always got turned off by the thought of all the work it would take for me to make a perfect gluten free crust, so I let the idea rest. Then again I was planning to make an attempt this week and it just came to me, a crust made out of sticky rice, it sounded easy and delicious so I went for it! I still want to make a proper gluten free crust though, but until then these will do, and trust me this pizza will hold its own, it is a winner!
Forget about that delicious dough crust and make a rice crust, its nice and crips on the edges and deliciously soft but firm in underneath the toppings. The trick it to pre bake the crust and to make it not to thin but about 1 centimeter or 0,4 inches thick. I love a traditional pizza crust, but this one is just as amazing in its own rights.
Because of the pizza is made with rice I decided to keep the asian theme going and used spring onions, gochugaru (Korean chilli flakes) and oyster mushrooms sautéed with soy sauce, you can use shiitake to make it even more “asian”. Keep in mind that I have a very high tolerance for spicy foods so if you prefer a more mild heat or non just use less or non of the chilli flakes. As usual you can customize it to your own liking so feel free to top this pizza with whatever you’d like such as tomatoes, onion, vegan cheese and any other topping you love!
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.