This recipe is inspired by a recipe I shared on my Instagram stories. Here I occasionally share my more spontaneous cooking ventures. They showcase my way of cooking, which is more intuitive and thus I hardly ever use recipes. Yet I find it fun to write these dishes down and share them with you. This is a simple recipe for one of my spicy “flu fighting” soup.…
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!
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!
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’ve been wanting to make a gluten free pizza for the longest time now, but always got turned off by the thought of all the work it would take for me to make a perfect gluten free crust, so I let the idea rest. Then again I was planning to make an attempt this week and it just came to me, a crust made out of sticky rice, it sounded easy and delicious so I went for it! I still want to make a proper gluten free crust though, but until then these will do, and trust me this pizza will hold its own, it is a winner!
Forget about that delicious dough crust and make a rice crust, its nice and crips on the edges and deliciously soft but firm in underneath the toppings. The trick it to pre bake the crust and to make it not to thin but about 1 centimeter or 0,4 inches thick. I love a traditional pizza crust, but this one is just as amazing in its own rights.
Because of the pizza is made with rice I decided to keep the asian theme going and used spring onions, gochugaru (Korean chilli flakes) and oyster mushrooms sautéed with soy sauce, you can use shiitake to make it even more “asian”. Keep in mind that I have a very high tolerance for spicy foods so if you prefer a more mild heat or non just use less or non of the chilli flakes. As usual you can customize it to your own liking so feel free to top this pizza with whatever you’d like such as tomatoes, onion, vegan cheese and any other topping you love!
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.
One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some…
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!
The autumn leaves are falling down, which means pumpkin spiced everything. Nothing escapes the claws of the notorious pumpkin spice, especially not the oh so delicious chia pudding.
This dish is perfect for those gloomy autumn, when the mornings are darker and colder this pudding will give you the comfort you deserve. I never thought i’d be a big fan of chia pudding, but i was wrong! The last couple of days i’ve swapped my comforting bowl of oatmeal for this delicious pudding. Apart from being scrumptious this pudding is also loaded with nutrients. Did you know that in mayan chia means…