We are in the midst of a pandemic, being is reflected by the empty shelves all across the supermarkets. So with the very few ingredients left available I decided to make a meal that would last me a couple of days. This creamy broccoli soup turned out to be delicious and only took 30 minutes to create.…
This recipe is inspired by a recipe I shared on my Instagram stories. Here I occasionally share my more spontaneous cooking ventures. They showcase my way of cooking, which is more intuitive and thus I hardly ever use recipes. Yet I find it fun to write these dishes down and share them with you. This is a simple recipe for one of my spicy “flu fighting” soup.…
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.…
“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…
You might have noticed that I have a thing for rainbow foods, and especially when they are done with natural food colourings and aren’t only a pleasure for the eye but also nourishing to the body and soul.
When I first went vegan it was mainly motivated by health and spiritual growth, and the more it became motivated by the ethical and environmental side of the vegan spectrum the more I stared to move away from my “healthy” approach and started eating everything as long as it was vegan. I’ll do a post on that whole subject on the near future and how my body did not agree with me on this approach, but for now I’ve come to the conclusion to focus on nourishing dishes to once more feed my body and soul, with some lifestyle tweaks here and there. Of course keeping in mind that thins should be balanced so some vegan “junk” every now and then in special occasions, why not!?
Now this brought me to this dish, its fast and easy and all round good food! As a rainbow food fanatic this bowl is one of the most comforting foods I’ve had this week. A prefect dish to feed those chakras, am I right!? I added a simple and fast peanut satay sauce to the bowl and it was a feast!
The fact that the corn, broccoli and noodles all go in one pot already makes this one dish I’ll be revisiting many times I wont feel like cooking. The mushrooms were also very simple, they are cooked with some sweet soy sauce and Sriracha, thats it.
You can choose what type of veggies you’d like to include, maybe you are craving cauliflower or spinach, just add them to the bowl, and if you don’t like corn or anything else you can also choose to leave it out. One thing I wouldn’t skip on is the satay sauce, it will put a smile on your face, oh and did I already mention that the sauce is sweetened with dates, bye bye refined sugar!
It’s absolutely optional to colour your noodles, but when you do decide, don’t be afraid of spending extra time, I just threw some natural food colourings on the finished noodles and they were done. And the blue one is simply made by soaking it in water boiled with purple cabbage, this is a no fuss kinda dish.
Tip: Make the satay sauce while the noodles are soaking this way you’ll safe even more time!
If you like this recipe or have any questions or suggestions feel free to leave a comment below and tag me in your recreations on Instagram.
Now lets get cooking!