You know those kind of dishes that are half way finished before they reach the dinner table? Well this is one of them. Every time I make these miso garlic roasted cauliflower bites I end up eating most of it. “Just one bite” I tell myself. Jam packed with umami, and rich in flavour, these will make a perfect addition to your lunch, dinner or party.…
Every once in a while I like to explore my honor my Chinese roots by exploring the Chinese cuisine and veganising my favorite dishes! Today we’ll be making steamed buns also called Baozi or Bao. Since the only thing not vegan about these steamed breads are often the filling it’s not that difficult to veganize, no today we’ll be spookifying (I know it’s not a word, bear with me) these buns.
It all starts by making the buns from scratch and adding in a bit of black tahini, yup you can expect a lot of dishes using black tahini this month. You could also use charcoal but I find black tahini to be more cost effective when it comes to natural food colouring (if you make it from scratch of course) find the recipe for the black tahini here. These buns are soft and light, like little clouds, but at the same time dark and spooky.
As for filling It’s all up to you, I used a marinaded tofu which I pan fried a bit with some fresh veggies; beets, cucumber, carrot, tomato, brocolli cress, bean sprouts, tomato and avocado, and as for sauce I used a home made kimchi hummus, which you’ll find a recipe for later this week.
You can honestly fill these buns with whatever you want, you can use a black hummus to make it even more creepy or fill it with a mini burger patty to make these the perfect party sliders, scratch that, no matter what you stuff them with these buns make a perfect addition to your (halloween) party menu!
Now lets start cooking! And as usual feel free to leave a comment below or to tag me into your recreations on Instagram, I’d love to see you’re spooky creations. Bon Appetite!
I’m at a point that I’ve drifted so far from the original recipe of a sushi roll, that I’m not even sure if I can technically call this sushi, but what the heck!? let just call this sushi, I’m pretty sure it isn’t gimbap either, the sushi chefs will forgive me!
When it comes to “sushi” I love experimenting and coming up with new recipe ideas, it’s always a fun and yummy adventure, leaving my kitchen cluttered and my belly stuffed. You can find some of my older sushi recipes through these links, for a rainbow sushi click here and I’ve also got a more tropical gimbap recipe over here.
Now when it comes to this recipe I was inspired by heat, lots of heat! People that know me know I have a crazy tolerance for spicy food, growing up I would put cut up pieces of adjuma pepper on my bread and call it a sandwich (true story), at this point my stomach must be lined with sheets of metal. So its only natural that I had to come with a recipe for a spicy sushi roll, it surprises me it took me this long too make one!
Knowing that I can take things overboard I kept these rolls hot but not insanely hot, you can always decide to skip on heat, or add some if you like your food hot and spicy. To make them spicy I used gochugaru which are Korean red pepper flakes, but feel free to try using chilli flakes! Another ingredient that should get some recognition is the black rice, which by some is considered the most healthy grain of rice, with a high amount of antioxidants, even more than blueberries. They have a unique chewy texture and get a bit sticky, which in my opinion works perfectly with the creaminess of the coconut milk and spices.
You can have these rolls as is, because the rice is seasoned with garlic and onion powder, combined with the heat and sweetness of the sugar they are perfectly enjoyed on their own. Of course if you can add some heat by having some hot sauce on the side, if you are a true lover of spicy food you should definitely have some hot sauce on the side.
I also had some simple maki rolls with simple short grained rice seasoned with sesame oil and filled with some avocado, because why not?
Now its your turn to make these rolls and if you do feel free to leave a comment below and I’d love to see your recreations which you can show me by tagging me into your pictures on instagram.
Much Love and Enjoy,
I love greens and I love curry, why not marry these together into a nice delicious sauce to eat over rice, with some bread, roti or whatever else your heart desires. This is not a traditional curry recipe, but instead inspired by the delicious indian/surinamese dishes I loved to eat. One thing that makes this dish so great is that it will take about 20 minutes to create, nothing fancy, just good food!
There will be lots more simple and easy dishes appearing on the blog because we all can use some simplicity. Of course you can still expect crazy rainbow dishes like this recipe for rainbow sushi or this recipe for unicorn dumplings.
I used green bell pepper, peas, cilantro and sugar snaps, but for an even greener curry you can add spinach or ever kale, use whatever your heart desires. The heat in this dish is mild so if you like it spicy your can add a chilli pepper or another tablespoon of chilli flakes (gochugaru), and if you don’t like any heat at all you can skip the peppers.
And of course you can spot my bowl, which has pink rice (coloured with beet powder), because why have white rice when you can have any other colour? I never skip an opportunity to feed my chakras!
Hope you’ll love this recipe, feel free to let me know if you made it or made a variation of this dish!
One of my favourite recipes so far has to be my rainbow sushi recipe, which you’ll find over here, be sure to check it out to see how I made the rainbow rice. Now there are many other uses of rainbow rice and this time I’ll share one thats fun, versatile and very delicious, rainbow onigiri!
Onigiri are japanese rice balls often filled with umeboshi (pickled ume) which is a kind of plum, kombu and many other fillings, but for these ball where gonna use a pea filling. They are great as a snack and in japan there are whole stores dedicated to these rice balls, selling many variations. You can eat them as is but often they are wrapped in seaweed. You can cover them with furikake (japanese seasoning) or wasabi powder if you’re feeling brave.
To make the rainbow rice you I cooked white sushi rice and added the colours afterwards apart from the purple, to make the purple I cooked the about 1/2 cup of rice with water I cooked purple cabbage in.
To make all the other colours I separated the rice in 5 and diluted the colouring with a little bit of water except from the blue because that one is already liquid.
I didn’t want to use any artificial food colouring, but chose to go for all natural food colourings, such as:
- Spirulina powder to make green, you can also use matcha powder
- Turmeric to make the yellow (if you combine a bit of turmeric with spirulina you get a light greenish colour)
- Beet powder (or juice) to create a red colour (and combining this with a bit of turmeric makes orange)
- Gochujang although red makes a nice orange if u use a little
- Purple cabbage make a nice purple and adding baking soda to the purple cabbage water turns it blue.
Now of course you don’t need to make these rainbow coloured to make this recipe, it’s all about the filling here, but don’t get me wrong, rainbow coloured anything is a feast for the eyes (and chakra’s)
These are perfect as a snack to take to work, school or on a picnic, scratch that, just take them wherever, whenever because there is always a reason to have some onigiri!
Don’t forget to tag me in your recreations or leave a comment below.
Whenever I’m watching a movie or series I like to have a snack on the side, and that’s not always a bad thing because there are snacks out there that are not bad for you, maybe even healthy!? Now of course I like to indulge myself with some junky snacks every now and then, but whenever possible I do try to keep it healthy and clean. Nothing beats snacking without the guilt, right!? Now all we need are some healthy snacks, the first one I’d like to share with you are these roasted chickpeas.
Roasted chickpeas are very versatile, and I’m sure I’ll be sharing more varieties in the future, but for now this one is just perfect, all you need are some spices, chickpeas and a bit of oil. I used ras el hanout as the main spice, because a spice blend called “head of the shop” in arabic, meaning the best spices of the store must be good! I also added some dried basil and gochugaru (dried korean red pepper flakes) for a little bit of heat.
You can experiment with different spices and herbs, use your wildest imagination to create something that will make your taste buds explode! Maybe use a little lime juice or add some curry powder, its your snack so you get to decided how you’ll make it!
Now its time to turn on a good (docu)movie or series and get our snack game on!