Looking for a comforting lunch that’s also high in protein? I’ve got you covered. In this recipe we’re making a baked tempeh that’s crispy and full of flavour. You can customize this easy baked tempeh bowl to your own liking. This doesn’t require you to marinade so there’s no waiting, just turn on the oven and you’re good to go.…
Bite size snacks like these are a perfect party treat. Whatever the reason may be. Filled with mushrooms, chickpeas and spices these Puff pastry boats pack a punch.…
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.
I love edible flowers, they make a perfect decoration for smoothie bowls or any other dish you want to give a floral touch to, plus some of them taste as amazing as they look! Now artichokes aren’t really decorative foods, but when it comes to edible flowers they are my favourite, baby artichokes, big artichokes, they are all equal to me and I could eat them for days.
Normally I just cut off the tops of the leaves and throw them in a pot of boiling water and eat them with a little dip on the side, but roasting them takes them to a whole other level of awesomeness. This way you can add even more flavour to the already delicious flowers!
Tip: Whenever you buy an artichoke make sure to eat it as soon as possible! you can keep them for a couple of days but the quality of the product will quickly decrease, so don’t let them sit out too long.
One thing to keep in mind if you’ve never had artichokes is that you will not get a complete meal, this is an appetizer or snack. It takes a bit of preparation and might seem anti climatic, but it’s all about the taste, remember it’s about quality, not quantity.
I made a little dip to go along with the artichokes, but honestly you don’t need it! They are perfect as is, but if you do want to make a dip, I mixed a little bit of mustard with some hot sauce, added a little squeeze of lime juice and bam! Just the way I like it, hot and spicy.
As for spices I used cayenne, dried basil and garlic chips. You can use garlic powder if you’d like, but dried garlic chips add a nice crunch to the final dish, yum!
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 let’s get cooking!