I’m starting a new segment! One where I’ll be trying recipes and reviewing vegan cookbooks. Over the past few months I’ve been growing an appreciation for all the hard work and effort that goes into creating a cookbook, this is why I’d like to support my fellow vegans who are sharing their recipes with us. So to spread the love and hard work I’ll be sharing some vegan cookbook reviews every single month.
Here in the Netherlands it’s still winter, even though for some unknown reason I’ve created the illusion that winter comes to an end after December. As much as I’d like to fool myself, January and often February the temperatures are at an all time low, so we’re not done with the comforting and warming dishes.
Now don’t get me wrong, I adept quite well, so I don’t mind the colder temperatures that much, gives me even more reasons to eat pepper soup or warming breakfasts like this.
As I’m incorporating more “clean” foods in my diets and taking out the processed foods, I’ll of course be sharing fun and healthy recipes with all of you! To be honest I never really post smoothie or salad recipes as I consider them to be too simple, so no one would be interested. If it weren’t for one of my close friends, hi jazz, or my mom asking me for some inspo and telling me to share some recipes I thought, why not!?
Of course I can’t send you away by telling you to blend 2 bananas and a date, no this is not your regular smoothie, this smoothie requires a specific taste. I added black pepper and turmeric to not only give it a gorgeous colour, but this combination has many health benefits as well.
Another ingredient added to this smoothie might not be for you, but for me it’s a staple, it’s hot peppers, and in this case chili peppers. I added half a chili, simply to try a “mild” version which many people could enjoy, but since I’m partly dragon I would normally throw in a whole chili, seeds included. The flavors of the chili, turmeric and black pepper mingled perfectly with this green smoothie consisting mango, banana and spinach.
Now to the last and most notorious ingredients of all, CBD oil which is extracted from cannabis, and no it doesn’t make you high. I’ve been using CBD oil for the past couple of months, and never used it in one of my recipes, but today I thought, why not!? There are many discussions concerning the health benefits of this oil, but since I’m not an expert I’d recommend watching some documentaries or reading some studies. Also I’d like to note that CBD oil isn’t legal in every country, so you might not even be able to get your hand on it, no problem, just skip it!
This might not be your taste but since I’ll be focussing on eating more whole foods than ever before you, should stay tuned because there will be more smoothie recipes coming your way.
Have a blessed day and let’s start blending shall we!
I’ve been on a mission of creating the perfect vegan burger for a while now. I thought I’d struck gold with my last burger recipe, but although they are really nice, this recipe takes the cake! There are a couple major problems when it comes to making vegan burgers, here are a couple of them:
- The mixture becomes to moist and the burger comes out to mushy.
- The mixture is to dry and the burger comes out like a weird savoury cookie.
- They actually could look like cookies. I’ve literally had someone ask me if I made cookies during some of my previous attempts.
- They fall apart.
And there are so much more!
Although my previous burger recipe was great, this one is perfection! And just in time for the summer/spring, I know what I’ll be having when my family and friends decide to turn on the barbecue. Even my non vegan family members loved this burger, I love showing people that being vegan doesn’t mean you have to give up you’re favourite junky foods. And can you even call a whole food burger like this junky!? Nope its basically a warm salad.
The burger pictured above was baked in the oven, which in the past left me with dry savoury cookies, but just a little coating of some good olive oil did the trick, and feel free to try it oil free as well! Although the baked burger was really nice and not dry at all, I do prefer the panfried one. Although I try to minimise my oil consumption wherever possible, with this burger its oh so worth it, and you don’t need a lot to lightly pan fry the patties.
When it comes to sauce you can use whatever you like, but for this specific burger I made my own sauce using:
- 2 tablespoons vegan mayo
- 1 tsp mustard
- 1 tsp gochujang
- a pinch of coconut sugar
The key component in this sauce definitely has to be the gochujang, which is a fermented Korean paste made from soy beans, glutinous rice, red chilli peppers and salt. At first I wasn’t a huge fan of this paste, but the past few weeks it has really grown on me, to the point I eat it with almost everything!
So next time your family and/or friends are having a barbecue, cook them up some of these burgers and show them how awesome vegan food can be and that its not a diet, but a lifestyle.
I’d love to know how you liked these and if you make them share a picture with me on instagram or leave a comment below!
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…
Since i’m a dumpling lover i chose to make spooky dumplings as my second halloween themed dish, for you to serve on your party! If you are a dumpling addict as i you can find another dumpling recipe over here. The thing i love about dumplings is that you can make a huge batch, freeze them and cook for quick and delicious meals or snacks. They are the perfect party snack, you can make them days in advance, they take minimal effort to cook and almost everyone loves them. Personally i find the process of making dumplings to be very relaxing and its something i really like to take my time for it. Of course you can speed up the process by using store bought wrappers, but i like to make them from scratch.
The first recipe had a bloodier filling then the final recipe, i found the flavour from the beets to be a bit overwhelming (but if you love beets feel free to use 2 instead of 1). I did compensate the loss of colour by giving the dumplings some spooky faces, using toasted sheets of nori. When my dumplings are almost done steaming i love to add some veggies to the steamer, this way when my dumplings are done i’ve also got some delicious and nutritious veggies to eat them with. For this dish i chose to use these adorable mini shanghai bok choy i picked up from the chinese supermarket. I also had some crispy tofu on the side, i’ll share the recipe for that as soon as i’ve perfected it.
Look at me devouring this poor little bok choy! These dumplings might be spooky, but trust me you’ll scare them more then they will you.
I must admit i was very tempted to use spirulina to make green wrappers, but chose to go for turmeric for a yellow colour, since there are other colours beside green. But feel free to play around with colours if you’re making your own wrappers. You could turmeric for yellow, or spirulina for green, beetroot powder for red or pink you can even choose to use some purple cabbage juice to go for a purple colour, be bold, be wild, be colourful!
I hope everyone will enjoy this recipe, much love!
Since i went vegan i never really missed eggs to be honest but it still is fun to recreate non vegan recipes to make them cruelty free and healthy. Ok you cant really say this is a flawless recreation, but it gets close to a omelette (without the cholesterol). The main star of this dish is chickpea flour also known as gram, besan or garbanzo bean flour is one of my kitchen essentials. This flour is super versatile, you can use it to make cookies, pancakes, bhajis, burmese tofu and even face masks, and for all of these and more i will be posting a recipe in the future. Lets begin our journey through the amazing possibilities of chickpea flour, with these vegan “omelettes”.
“Where do you get your protein” I’m sure most vegans have been asked this question, well chickpea flour has 22 grams of protein which is more than most other flours. Apart from being a great source of protein these pancakes are simply delicious.
I love to eat this on its own with some chutney but today i chose to take it to the next level and had it with a some tofu scramble, which you can find the recipe for over here. Again i added black salt (kala namak) to this dish to give it that egg like flavour, but if you cant get find some then just substitute it with regular salt.
When making these pancakes make sure NOT to taste the batter, cause raw chickpea flour tastes horrible! No matter how many times i’ve used it i keep falling for it. But don’t be afraid cause as soon as its cooked it has a delicious nutty flavour. Now lets get started and make some delicious pancakes.
Hi there! I am super excited to be writing my first blog post. A little over a year ago I would’ve laughed in your face if you’d tell me i would be starting a vegan blog. Oh, how the tides have turned (for the better). For a while now I have been waiting for the “perfect moment” to start a blog, but that moment never came. Now I’m just throwing myself in the deep, knowing there is no “perfect moment”. Now is all we’ve got.
So to start i decided to make a recipe using one of my kitchen essential, chickpeas. if there is one thing i am never short of, it would be chickpeas. These versatile, protein packed legumes can be turned into delicious falafel or smooth and creamy hummus in just a few minutes. U can dip this hummus with fresh veggies, spread them on your favourite flax cracker, or just eat it by the spoonful!
I decided to make this hummus a high carb low-fat (hclf) version of the traditional hummus, but if you want you can add a splash of olive oil, and some tahini. So the ingredients are quite basic, but I always like to do things a little different. The roasted bell pepper and smoked paprika powder give this hummus a delicious smoky flavour, while the spirulina gives it a healthy shade of green. The spirulina is completely optional though, I just like to sneak it in for the colour, and nutritional benefits, and I promise you wont taste it.