“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…
My favorite foods tend to be leftovers, there’s something so satisfying about warming up leftover food, or creating leftover dishes, they’re quick and tasty ways to not spend to much time in the kitchen. Besides that I really do not like wasting food.
Then there are dishes where leftover ingredients are almost necessary, like…
You can never have enough bean stew recipes right? They’re not only delicious and combined with rice a perfect protein, but they are also very nice to prep for days ahead! This batch gave me about three big meals, so perfect for those evening when you’re just a bit to tired to cook. Beans and rice are also quite cost-effective meals, just add whatever veggies you prefer and you’ve got yourself a perfect dish!
These type of meals are also great for those people who stress about proteins, just eat some rice and beans.
You can play with this recipe to make it your own, for this batch I used carrots to add a bit of sweetness, but why not try adding (sweet) potatoes, peas, or corn? Maybe you don’t have kidney or black beans on hand, no problem, you can use whatever bean you have on hand or prefer! Cilantro might taste like soup to you, don’t worry you can add whatever herb you like, try adding some parsley or basil. Well you catch the drift right, just have fun with it!
You can use this bowl as a little inspo for how to have to serve this dish, but just adding it over rice (find recipe for unicorn rice here) and maybe some spinach will be good enough for me. You could also eat it with some flatbread or stuff them inside some potatoes if you’re feeling adventurous!
You could even use it as a spread on some hearty flax crackers, there are no rules when it comes to how you have your food, right!?
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!
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!
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’m at a point that I’ve drifted so far from the original recipe of a sushi roll, that I’m not even sure if I can technically call this sushi, but what the heck!? let just call this sushi, I’m pretty sure it isn’t gimbap either, the sushi chefs will forgive me!
When it comes to “sushi” I love experimenting and coming up with new recipe ideas, it’s always a fun and yummy adventure, leaving my kitchen cluttered and my belly stuffed. You can find some of my older sushi recipes through these links, for a rainbow sushi click here and I’ve also got a more tropical gimbap recipe over here.
Now when it comes to this recipe I was inspired by heat, lots of heat! People that know me know I have a crazy tolerance for spicy food, growing up I would put cut up pieces of adjuma pepper on my bread and call it a sandwich (true story), at this point my stomach must be lined with sheets of metal. So its only natural that I had to come with a recipe for a spicy sushi roll, it surprises me it took me this long too make one!
Knowing that I can take things overboard I kept these rolls hot but not insanely hot, you can always decide to skip on heat, or add some if you like your food hot and spicy. To make them spicy I used gochugaru which are Korean red pepper flakes, but feel free to try using chilli flakes! Another ingredient that should get some recognition is the black rice, which by some is considered the most healthy grain of rice, with a high amount of antioxidants, even more than blueberries. They have a unique chewy texture and get a bit sticky, which in my opinion works perfectly with the creaminess of the coconut milk and spices.
You can have these rolls as is, because the rice is seasoned with garlic and onion powder, combined with the heat and sweetness of the sugar they are perfectly enjoyed on their own. Of course if you can add some heat by having some hot sauce on the side, if you are a true lover of spicy food you should definitely have some hot sauce on the side.
I also had some simple maki rolls with simple short grained rice seasoned with sesame oil and filled with some avocado, because why not?
Now its your turn to make these rolls and if you do feel free to leave a comment below and I’d love to see your recreations which you can show me by tagging me into your pictures on instagram.
Much Love and Enjoy,
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!
When the weather is getting colder, my food keeps getting warmer. Nothing beats a comforting bowl of soup on a cold autumn day. Split pea soup is a traditional dutch soup typically enjoyed in the winter times, when it starts freezing this soup will keep you warm. This soup is one of my favorite soups ever, so it wont come as a surprise that its impossible for me to wait till it gets winter to have some. So as soon it gets colder and the leaves are coming down i’ve found an excuse to make a big pot of “snert” (like we call it here in the Netherlands). traditionally people like to eat this soup with ham, sausage and all kinds of meats, but we’re keeping it cruelty free so none of that and more of the green stuff! And don’t be discouraged by its looks, it’s (mostly) the taste that matters.
I remember that as a child when we were strolling the christmas markets, it would be snowing and super cold outside, and there would always be these stands selling hot cocoa and snert. I’d always get a bowl of soup to warm me up from the inside out, so now every time i smell and taste split pea soup i get this warm comforting feeling of winter nostalgia!
I’ll be sharing a semi traditional recipe (i had to spice it up a bit) which u can use a guideline to making it yourself. The base of the soup is whats important but you can really use up any vegetable you have at home, no need to let them go to waste right? One of the veggies i always use is celeriac but if you can find it no problem just use celery, theres also no need to put potatoes, i just love to add them as a filler. Also feel free to top it with whatever, i went with sriracha because i love my food spicy and black sesame seeds, which is not at all traditional.
When you’re making this soup you cant just make one serving (if your can, how?) so if you’re planning on eating it the next day or even month i’ll give you some tips on how to store it. If you are making a big batch of split pea soup make sure to divide into smaller batches after cooking, this will help the soup cool down faster, thus avoiding the growth of bacteria which otherwise would decrease its shelf life. You can store it in the fridge until it gets sour or you can keep it in the freezer for approximately 3 months (when freezing make sure to divide the soup in small batches).
Now lets prep ourselves for winter and make a big batch of soup!
Soup, one of the many perks of the colder months! Of course i miss the sun, and tears roll down my cheeks when i think about all those delicious fruits i have to miss for over half a year, but it is all good because there is soup. Nothing beats eating a warm, comforting and flavourful bowl of soup, on those cold autumn and winter days.
Miso soup is a traditional Japanese soup and is one of those dishes you can’t really go wrong with. In Japan many people eat this soup at least once a day, yes thats how good this soup is. The nice thing about this soup is that you can make it as simple or complex as you’d like. You can play around with many different vegetables, eat it with noodles or maybe you’d like to add rice to your bowl, you can even be as bold as to pour it over some steamed potatoes. There are different kinds of miso paste, you’ve got red, yellow and white paste. For this recipe i’ve used white miso paste, but you can any kind of miso paste you like.
One of the ingredients you’ll find in authentic miso soup is dashi, a broth commonly made from kombu (seaweed) and katsuobushi (dried fish flakes). Of course we want to make a vegan dashi, and all you need to do to make it vegan is swap the fish flakes for dried mushrooms. The dashi will add more complex flavours to the dish, but feel free to skip it if you don’t have the ingredients or are short on time, you’ll still have a yummy soup. You can make a quick broth by simply using some vegetable stock instead.
You can have this soup with many different sides, this time i went for some cooked edamame beans, but again the possibilities are endless. You can also throw some dumplings in your soup just cook them with the broth until they start to float to the top, or maybe you want to have it with some rice, its all up to you! If you do want to have some dumplings you can find some recipes here or over here.
Since the days keep getting colder and colder you can expect me to add more soup recipes these coming months. Feel free to let me know what kind of soups you’d like to see!