There’s nothing more comforting than having a fluffy stack of pancakes on an early Sunday morning. Or any other morning if you’d ask me. This stack of fluffy cinnamon apple pancakes are easy to make and are a one of the best vegan comfort foods for in the morning. You’ll have to try them!…
Looking for a new breakfast item to add to your menu? Look no further as I’ve got you covered! This weeks Indigo Bowl will focus on breakfast, but of course, feel free to have this for lunch or even dinner, live wild and free my friends!
Ok, keeping it serious, this bowl is a nice change from our regular breakfast meals and it great for anyone avoiding gluten. Besides this it is packed with complete protein from the quinoa and…
“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…
For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!…
Here in the Netherlands it’s still winter, even though for some unknown reason I’ve created the illusion that winter comes to an end after December. As much as I’d like to fool myself, January and often February the temperatures are at an all time low, so we’re not done with the comforting and warming dishes.
Now don’t get me wrong, I adept quite well, so I don’t mind the colder temperatures that much, gives me even more reasons to eat pepper soup or warming breakfasts like this.
When people hear I’m vegan they usually think all I eat is salad and that I lack protein (lol), and although most of the statements made are false, I do love myself some salad! I could honestly probably eat salads for every meal, depending on what you call a salad of course. I’m not talking about just lettuce, tomato, cucumber and carrots dressed with some vinaigrette, oh no! We’re talking about a salad jam packed with flavour that will leave you feeling satisfied and full until your next big meal….
There’s something so special about having a tall stack of pancakes for breakfast or brunch. I always make them for my family and friends. This stack of fluffy raspberry and rose pancakes are thick and filled with raspberries. In this post I’ll show you exactly how you can make these pink pancakes.…
I’ve been on a mission of creating the perfect vegan burger for a while now. I thought I’d struck gold with my last burger recipe, but although they are really nice, this recipe takes the cake! There are a couple major problems when it comes to making vegan burgers, here are a couple of them:
- The mixture becomes to moist and the burger comes out to mushy.
- The mixture is to dry and the burger comes out like a weird savoury cookie.
- They actually could look like cookies. I’ve literally had someone ask me if I made cookies during some of my previous attempts.
- They fall apart.
And there are so much more!
Although my previous burger recipe was great, this one is perfection! And just in time for the summer/spring, I know what I’ll be having when my family and friends decide to turn on the barbecue. Even my non vegan family members loved this burger, I love showing people that being vegan doesn’t mean you have to give up you’re favourite junky foods. And can you even call a whole food burger like this junky!? Nope its basically a warm salad.
The burger pictured above was baked in the oven, which in the past left me with dry savoury cookies, but just a little coating of some good olive oil did the trick, and feel free to try it oil free as well! Although the baked burger was really nice and not dry at all, I do prefer the panfried one. Although I try to minimise my oil consumption wherever possible, with this burger its oh so worth it, and you don’t need a lot to lightly pan fry the patties.
When it comes to sauce you can use whatever you like, but for this specific burger I made my own sauce using:
- 2 tablespoons vegan mayo
- 1 tsp mustard
- 1 tsp gochujang
- a pinch of coconut sugar
The key component in this sauce definitely has to be the gochujang, which is a fermented Korean paste made from soy beans, glutinous rice, red chilli peppers and salt. At first I wasn’t a huge fan of this paste, but the past few weeks it has really grown on me, to the point I eat it with almost everything!
So next time your family and/or friends are having a barbecue, cook them up some of these burgers and show them how awesome vegan food can be and that its not a diet, but a lifestyle.
I’d love to know how you liked these and if you make them share a picture with me on instagram or leave a comment below!