We’re in the middle of asparagus season so it’s about time we created a recipe to shine some light on this delicious veggie. There different types of asparagus, but for this recipe we’re using the green ones. Did you know that they’re actually the same. White asparagus are covered so they won’t produce any chlorophyll, which is what turns them green.…
Rice & Beans, this has to be one of the staples in many cuisines around the world, and this isn’t without reason. Did you know that these make a complete protein, and of course are some of the most comforting combinations in the world!
Want to find more vegan sources of complete protein? Find them here.
In Suriname we have brown beans with rice as one of our staple dishes, and today I’m giving one of my favourite dishes a twist with this flavour infused bowl. Our rice is going to be spiced (recipe here) and for the beans, we’re going to make something special, a triple bean stew to give this meal…
With Autumn being around the corner it’s time to reintroduce some comforting foods! What am I saying, I’ll have dishes like this in the middle of summer, still they are your best friends during fall and winter. This dish is made for all those beet haters out there, because I’m pretty sure that even you won’t hate this curry! I mean look how comforting this dish is, even teddy is having a moment!
Can you believe we’re nearing bbq and picnic season? The weather is gradually becoming more warm and pleasant, and the sun a bit brighter (well at least for us on the northern hemisphere. Oh and yes you can still go to bbq’s as a vegan, it’s all about the sides if you’d ask me! One of the side dishes I always look forward too is potato salad, and not only during bbq’s but any given time of the year I crave this stuff. Now although I love it, it’s not always plant based, so it’s about time to make a delicious recipes we all can enjoy!
Besides potato salad I also have a huge love for pesto, now add those to together and you’ve got yourself a magical dish. It’s truly a simple recipe when you use store bought pesto, which I happened to do for this recipe, just make sure it’s vegan. You could also use this recipe for spinach pasta to sneak some extra greens into your meal….
Another curry recipe!? Is that even a question? Of course there will be another curry recipe, heck there might even be a hundred if it were up to me. If you’ve seen/read my previous curry recipe you might know that I grew up eating tons of it, and if you didn’t, well now you know. A dish so complex in flavour, deserves as many variations as one can imagine, when it comes to curries I don’t stick to any rules, you could call me a curry rebel.
As usual feel free to play around with this recipe. If you hate sweet potato you could easily swap this for normal potatoes or maybe you want to add carrots. To this dish I also added some sweet corn for texture and taste and some baby spinach at the end for some colour and added nutrition, but feel free to leave these out. You could also add some cilantro or coconut cream, remember there are no rules to this dish!When it comes to finally eating the curry you could choose to have it over rice, or maybe you’d like to eat it with some roti or other flatbread, it’s all up to you how you’ll enjoy it. I decided to be a little extra and made some purple rice, added some fresh spinach, an avocado rose and some purple sprouts for some extra nutrients and colour.
Now let’s go ahead and make ourselves a delicious dinner, and don’t worry about making too much, you know leftovers are the best right!?
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
If you’d ask me what my most comforting types of dishes are I’d go with soups, curries and casseroles, I’m definitely a savoury type of guy. Since we’re in the middle of the holiday seasons it’s about time we start sharing some delicious comforting dishes to share with the entire family. See this is what’s so amazing about casseroles, they are the perfect dish to share with friend, families or random strangers on the street! I’ll be serving this for my family and friends during christmas, its easy, affordable and of course delicious!
Every time I visit my sister-in-law she always makes the most delicious vegan dishes specially for me, one of my favourite dishes she makes for me is an eggplant dish similar to this from the oven, containing a tomato sauce and fried eggplants. No matter how many different dishes there are I always go for that one first! I love making dishes that spark my memory and this is definitely one, every time I eat it I’ll be reminded of the times I visit my brother and sister-in-law and their loving home.
This casserole is a dish with a layer of sweet potato, chickpeas and baked eggplants topped with a delicious savoury tomato/coconut sauce. Instead of frying the eggplant I decided to bake it first to cut down the oil needed, especially since eggplant acts like a sponge. You can obviously sub certain ingredients if they don’t fit your taste. For example try using regular potatoes instead of sweet or maybe add zucchini and use a different kind of bean instead of chickpeas, there are so many options! If you are HCLF you can even try baking it without oil, I’m not an expert so I don’t know how this will work out, but feel free to let me know!
Since the squash season is almost coming to an end, and the holiday season is right around the corner it’s about time we’d be making some stuffed butternut squash. Stuffed butternut squash is one of the first dishes I ate when deciding to go vegan and since that day it holds had a special place in my
heart stomach. The recipe I made that day is hidden somewhere in my note books, I remember it had the most delicious quinoa filling, but today we’ll be making a chickpea stuffed butternut squash.
From now on we’ll have a new bao bun recipe every month! Let’s call it the Bao Of The Month and let’s make it colourful! I could easily make a sandwich of the month but I definitely prefer steamed buns over sandwiches, they’re like little clouds filled with deliciousness, who doesn’t want to eat clouds? This months bao is a green one, filled with some greens and a chickpea mash spiced with garam masala.
These buns are actually super easy to make, especially since I’ve started using my food processor to make the dough. We only need to rise the dough once, and let the steam do the rest, voila!…
I love both hummus and kimchi and never would have thought to combine both, but here we are, we made a kimchi hummus and it turned out to be quite tasty! Lately I’ve been making my own huge batches of kimchi so I always have plenty lying around, I’ll upload a recipe the next time I make a batch so I can write it down. You can se store bought, use another recipe on-line and soon my own recipe. Kimchi is awesome Korean food staple made from fermenting cabbage and is great for the gut, so you should definitely look into using it.
You might have actually already seen seen me using this hummus with some of my other recipes like as a spread for on my black steamed buns or as a topping for my spicy carrot curry soup. There is another way I enjoy eating this hummus and might even be my favourite way, which is on toasted bread, all you need is:
- A few Tbsps of this hummus
- A bread
I start by cutting the bread in slices and preheating the oven to about 175 degrees. I spread a little of the hummus on the slices of bread and bake them for about 15 minutes so the bread becomes crips and the hummus gets warm. I eat the slices with a leaf of basil or along side some of the carrot soup, and its simply the best, even my nephew couldn’t resist!
This is a very simple recipe that’s definitely worth the try, the hardest part might actually be finding some good vegan kimchi, but I’d recommend home made over store bought anyways so I encourage you to make some from scratch!
By now most of us got to know and love hummus a traditional Egyptian dip/spread popular in the middle east that has been gaining popularity all over the world. And for good reason because this dip is very delicious and versatile. You can make a roasted garlic hummus, or a spicy roasted pepper hummus, there is even beautiful pink beet hummus. So when I decided to make some black tahini this afternoon I couldn’t resist the urge to make some spicy black hummus, and so I did.
This hummus would be Darth Vader’s all time favourite hummus, I’m sure of it! It’s creamy, and has an extra nutty taste because of the black tahini, maybe even a bit woody, in a very, very good way! Whenever making food I try to use as little oil as possible, but for this party snack I decided to go all out and indulge.
If you can’t find any black tahini you can always make it yourself using black sesame seeds. If you are lucky enough to have an asian grocery store close by you can get some black sesame seeds for a reasonable price, compared to the prices i’ve seen on-line. No if you do decided to make the black tahini from scratch all you need are the sesame seeds, and preferably a high speed blender, or if you don’t have one like me and have a ton of patience you can use a food processor. Now here are the steps of making the black tahini.
- First you’ll need about 2 cups of black sesame seeds and toast in a cooking pan over low heat. Keep in mind that these are black so you won’t notice them burn, so use your smell and taste. They should smell and taste a bit more nutty then before they hit the pan.
- Now once toasted add them to a high speed blender or food processor and pulse until the oil starts to separate from the “flesh” and you get a creamy consistency. Note: If using a food processor this will take lots of time, it took me over an hour, because I took short breaks to prevent my food processor from overheating, and you should scrape down the sides every now and then!
Now that you’ve got yourself some black tahini let’s start making this hummus (this is where things get super easy trust me!), and the party begins! All you really need to do is throw everything in a high speed blender or food processor and pulse for a couple of minutes until smooth, no hard labour involved.
I know its still a month away but I’m sure this would make a great party snack to bring to a halloween party!
Now by now we all know I love coloured food, I’m literally on a mission to inject every dish I know with a good serving of rainbow, but sometimes the dark side’s simply to hard to resist, and although that isn’t always a good thing, when it comes to black hummus it actually is an amazing thing!
If you decided to recreate this dish or have any comments feel free to leave comments below and to tag in your creations on Instagram.
Now lets make some goth hummus and watch some Star Wars.
PS: Besides the black tahini I used another secret ingredient, dark soy sauce. This is absolutely optional, but it does add a nice rich salty flavour, so feel free to use it!