Looking for a quick and easy lunch recipe that you can easily prep the night before? Then you should definitely try this quick and easy smoky pasta salad, that’s also gluten free. In 15 minutes you will have the perfect pasta salad.…
Keen-wah, will you ever leave my teeth? Quinoa is simple one example of the abundance of protein found in a plant-based food. It’s a complete protein that’s actually a seed and not a grain, so if you have a hard time digesting grains, quinoa could be a great alternative for rice or couscous. Now if they’d only stop hiding between our teeth, am I right!?
Now with summer nearing and and BBQ season around the corner it’s about time to bring out the quinoa salads. This salad makes a perfect side dish to any food centred gathering, it’s light, fresh and simple.
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….
If you’ve been following me for a while or even a short moment you might have seen me using “unicorn noodles” in most of my dishes, well there’s a new unicorn in town and this ones about to steal the crown! You obviously already read the title or seen the thumbnail, but let me introduce to you, unicorn rice, yes hear me unicorn rice! The fun part about creating recipes is being able to name it whatever the heck you want, so yes this is Unicorn rice, why? Well it’s blue/lilac and has the ability to transform it’s pigment to hot pink… Sounds like a unicorn to me.
But seriously though, how much fun is this? Also the rice might have the same ability as the noodles but they both deserve individual posts. You can do this with whatever rice you like, but using the technique on short grain rice has to be my favorite! But enough chit chat, you didn’t come for my hype, but rather for joining me on the hype train, so let me share some instructions so we all can have our unicorn rice.
1 Cup rice of choice (short grain is my fave for this)
1 chunck of purlpe cabbage
- Start by putting the purple cabbage in a small (sauce) pan and add about 2 cups of water. Turn on the heat to a low temperature and let the cabbage simmer until the water turns almost deep blue. Once the water turned deep blue turn off the heat and remove the cabbage, use it for a salad or stir fry, or maybe for the bowl!
- Now wash your rice and add it to a pot, instead of cooking this with regular water add the deep blue water. Ok now comes a very important note! Make sure that when you cook the rice it’s on the lowest heat possible, it might take a little longer, but if the heat is too high the colour will change and might even turn out light brown (yuck). Now cook it until the rice is done, this will take somewhere between 15 and 20 minutes.
- Once the rice is done you can use it for whatever dish you like, but wait here is where the magic comes in.
- To make the rice turn from lilac/blue to hot pink all you need it some lemon juice or any other form of acidity. It’s basic science actually, since the pigments in the cabbage have been transferred into the rice.
Now we’ve figured out how to create the rice, let’s put it into action by creating a delicious bowl using this rice. You know what, if you’re not feeling like making this rice you can use whatever rice or grain you want! Find the recipe below. As a sauce I used my Miso beet sauce and a drizzle of sriracha, but feel free to use any other sauce I can imagine this would be delicious with this Satay Sauce.
Keep in mind that when you’re making this rice even the slightest interaction with acidic food will make it change colour as you can see on the picture above. I pushed the mango down and it reveals a more lighter almost faded colour because of the slight acidity in the mango.
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!
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!…
Some times you just need to indulge and this is the dish to do just that! We all need a loaded nacho plate every now and then, right? This is the perfect snack/dish for a lazy Sunday afternoon when all you want to do is watch Netflix and chill! Its basically just a plate of nacho chips topped delicious toppings. The only thing that might be considered a cheat food in the recipes must be the tortilla’s, so lets call it a meal shall we.
This dish is perfect to share with friend or devour by yourself, which is what I did. No regrets, ok maybe a little, but who cares right, we all need to life a little!
The main stars on this filled plate must be the avocado mash and spicy refried beans are like peanut butter and jelly! The freshness of the avocado and richness of the refried beans are not to be underestimated. And lets not forget about the tofu, honestly who needs ground beef when you can cook up some deliciously spiced cruelty free tofu.
Of course these are awesome but we need toppings to call these loaded nachos, so I went with very thinly sliced purple cabbage, cilantro (duh), corn, cherry tomatoes, spring onions, orange bell pepper and last but not least some pieces of tempeh bacon.
The tempeh bacon recipe can be found here. Its a recipe by Jenny Mustard’s boyfriend David. I promise you its absolutely delicious and be sure to check her out she has an awesome blog and Youtube channel where she shares awesome vegan recipes and lifestyle tips. They have an awesome minimalistic style, which is very soothing to the eye. Whenever I watch her videos I suddenly feel this sudden sense of calm, I highly recommend them!
Again as most recipes this is completely customisable to your own taste. You can choose to use a vegan nacho sauce, same vegan ground meat, jalapeños, nutritional yeast, or whatever else your heart desires. Besides all this you can also choose to warm your nachos in the oven or have them cold, its all up to you!
Now its time to indulge, shall we. Let’s dig in!
Potatoes and lentils are, in this case a match made in heaven (the kitchen), who would have thought!? I’ve been eating stuffed potatoes a few times the past couple of days and today was no different, but this time I decided to note down everything I used to create this dish so I actually could come with a recipe to share with you! Sharing more recipe and other posts has actually been something that’s been on my mind for quit some time, so here I am trying to be more productive, which has become a lot easier now that its more sunnier, the sun never seizes to inspire me.
Now back to potatoes! These starchy tubers are so versatile, you simply cant go wrong with them, you can have them boiled, baked, mashed and in this case stuffed. These potatoes will be stuffed with Mexican style lentils. What makes these Mexican you might ask? Well cumin of course and they’re topped with avocado. Ok I’m gonna be honest, it was my intention to make these using black beans (making them more Mexican) but I ran out of those so decided to go with lentils. Just so you know, I love Mexican food!
Of course I provide a basic recipe with this dish, but I always like to invite you to give it your own twist, we all have different preferences when it comes to food, so always feel free to experiment! You could for example go for black beans, as this was my initial plan, or add some cilantro or vegan mayo! If you don’t have potatoes you could even try having these lentils with tortillas. I ate these potatoes with parsnips and arugula.
Also did you know lentils are a nice source of protein, and mixed with corn they are a complete protein! I’m not a nutritionist, but thats something I happen to know. So whenever someone asks you the notorious question “but where do you get your proteins?”, invite them to your kitchen and show them how its done.
Now I hope you’ll like this recipe and be sure to let me know if you’ll give it a try. Remember to stay awesome and keep your eyes peeled, cause I’m working on some fun posts!
Spring has finally sprung and easter is around the corner, what better way to celebrate then with a moist (that word gives me shivers) and fluffy banana bread!? Spring is one of my favourite seasons, all the colours, flowers and sun light fill my life with nothing but joy. It would honestly be my favourite season if it would’t be for my hay fever, let me tell you every spring I have to stock up on tissues and resist the urge to pull my eyes out! But all the flowers, sun rays and this banana/raspberry bread make everything well. One thing i can guarantee is…
My birthday is coming up soon and since a surinamese birthday just isn’t complete without a delicious pom i decided to veganise one of my favorite dishes ever. Pom is a traditional surinamese dish that is a staple on most surinamese birthdays. Traditionally pom isn’t vegan because they put chicken in the dish and use the sauce to top the pom. I tried to make it using tofu and was scared i’d ruin the dish, but it turned out amazing! So if you’re looking for a new exotic dish to try don’t look any further, i’ve got you covered.
The main ingredient in pom is pomtayer also known as yautia or malanga, which is a tuber found in south america. Pictured above is the pomtayer i used for this recipe, which you can find in most freezer sections at a surinamese toko or asian grocery store when you’re in the Netherlands and Suriname. Outside of the Netherlands and Suriname it might be challenging to find this frozen grated pomtayer or pomtayer in general, don’t worry as you could use grated taro as a substitute.
When this dish was first introduced by the Portuguese/Jewish plantation owners it was made with potato, but potato wasn’t commonly available in Suriname so they started making it using pomtayer instead.
Pom is great served with rice and vegetables or you can make a “broodje pom” by putting the pom on a bread roll with some sambal and pickled cucumber. I simply love this dish and ate a lot while testing the recipe (win) even my nephew couldn’t resist! This dish is definitely birthday approved.
If you’re gonna make this dish or ever ate it before i’d love to know how you liked it. I’m working on more surinamese dishes which i’ll be sharing in the near future, so stay tuned cause more tropical dishes are coming your way!
The last couple of weeks i have not been giving my body the rest it has been needing, thus it didn’t come as an surprise that last week my body decided to protest against me. So i decided to take a few days to give my body some rest and also filter out all the junky food that didn’t do my body any good. Fast forward two days and i’m up and running once more! So take a lesson from me everyone and always listen to your bodies. Besides not taking enough i also might have had a bit to many junky vegan food….