Carrots are one of the foods that I am quite intolerant for, unless they’re cooked that is! One of my favourite ways to eat them is roasted with some nice spices. I could eat and entire tray straight from the oven, but I also like to safe some for a later meal as you can easily store these and reheat them in the oven. …
Soup, I can have it no matter the season, I’m a person who mostly craves warming and hot foods, so soups are almost always on the menu, and today I’ll be sharing one I simply adore. It’s so simple yet packed with so much flavour! Whenever I make this soup it ends up being a meal prep because one of the things I love about soups is that the flavours somehow get better with time, well until it starts smelling, then you should toss it, but it never comes to that!
It’s also freezer friendly, just throw a batch in the freezer and forget all about it!
Another reason why I love soup and especially this one in general is that every time I make it, it tastes different, in a good way of course. You can also add additional spices live cumin, or garam masala, maybe some herbs if you prefer. Just like many of my other recipes I highly encourage you to experiment, how much fun is that!? But don’t feel pressed to do so, the soup as it is works just perfectly.
Now when it comes to serving this soup I sometimes like to go a little bit overboard. Pictured below you can see I topped it with some of my raw vegan purple “sriracha” hot sauce, chopped cilantro, peanuts, nigella seeds and purple cabbage sprouts for some additional nutrients. Of course feel free to keep it plain and simple, this way I often enjoy it myself. Or simple topped with some nuts or seeds for some added texture.
One of the things I really enjoy during the colder months are soups, eating a soup is like getting a warm hug from the inside out, they’re very comforting. Almost every single week I try to make a huge pot of soup that’ll last me a couple of days, they’re my go to prep meal! This weeks soup will feature two of my favourite things, carrots and curry.
fun fact: Carrots are actually one of my favourite root vegetables, especially eaten raw or juiced, the only downside is that I’m highly allergic to raw carrots.
This soup is creamy and full of flavour! I used one of my favourite masala curry powders which I buy at the Surinamese grocery stores, but you can use any curry powder you can find. We’ll be making this soup a bit creamy by adding some cauliflower, if you hate cauliflower you can always use potatoes or if you love coconut you can use a can of full fat coconut milk. Like with any other dish I encourage you to experiment and try out new flavours that will appeal to your taste buds! But don’t forget the main star which is our carrot and curry combination.
This is another post that will only require about 30 minutes to make (if you don’t count the chopping) and apart from chopping isn’t very labor intensive, which in my book makes this a quick and easy meal.
You can top this soup with some cilantro, pine nuts, black sesame seeds or whatever else your heart desires, maybe a drizzle of vegan sour cream or vegan yoghurt. It’s equally delicious topped with some fresh basil and some chopped spring onions.
Now let’s get cooking!
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!
These holidays i’m making sure me and my family our gonna get a good dose of deliciously roasted vegetables, cause even the veggie haters cant resist a good vegetable roast. Not only does it taste really great, they also look festive, making them a perfect dish for the holidays. And feel free to play around with your favourite vegetables as this is your dinner and your rules!