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.…
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.…
I’m starting a new segment! One where I’ll be trying recipes and reviewing vegan cookbooks. Over the past few months I’ve been growing an appreciation for all the hard work and effort that goes into creating a cookbook, this is why I’d like to support my fellow vegans who are sharing their recipes with us. So to spread the love and hard work I’ll be sharing some vegan cookbook reviews every single month.
Brussels Sprouts and I haven’t always seen eye to eye, but we both matured (well mostly me), and now we tolerate and sometimes even adore each other (again mostly me). Where as a child even the sight of this cruciferous vegetable would make me gag, I’m now left seeing potential. All these bright green clusters of leaves needed was some good oil, spice and everything nice. These are great as a snack, a side dish, or mixed in a salad.
Being totally serious, I actually hated brussels sprouts and refused to eat it, and if my parents would try me, I would cause a scene. But we mature over time, and I decided to give them another go, show them some love, to see if things might have changed, and they did……
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.…
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!
It’s the holiday season which means tons of food and festivities. I decided to work on some festive dishes to impress my family these holidays, and of course share them with you so you can do the same!
For this dish i combined some of my favourite things (spirulina, turmeric, garlic and bread) into one heavenly piece of bread. Trust me this dish will be a showstopper on your next dinner party, it surely caught the attention of my family. Yes, it’s a bit of work, but its totally worth it! Although it requires some of your time, the recipe itself is not that difficult, if i can make it, a three legged unicorn can too. All you really need to do is whisk, knead, wait, roll, braid and bake, trust me you can do this!
Ive been wanting to make a garlic bread recipe for a while now, but it never really came of it, until now. The timing is perfect really cause now i can throw spirulina in it and pretend i did it because of the “holiday seasons”, and wanting to make it look “festive”, yes im a spirulina enthusiast. Since im making a holiday menu for to serve my family these holidays i did have some requirments for this garlic bread.
- It has to be festive and mystical
- It has to be green, cause spirulina…
- I have to be able to kill vampires with my breath (but not really cause that would be cruelty!)
- It has to be crazy delicious
I think i’ve succeeded on meeting my requirments, and I have yet to see a vampire.
But for real, i’m really stoked to share this recipe, it’s very high on my list of favourites and just look at that colour, isn’t it amazing! If you don’t have spirulina feel free to leave it out and just use turmeric, or neither. The reason i used the spirulina/turmeric combination is to give it that light green shade, where only adding spirulina would give it a darker green colour. Feel free to play around with the colours, its your party, playing around with the measurments of spirulina and turmeric will give you different shades of green, or maybe you want it red, then add some beet powder.
Story time: While removing this baby from the oven i dropped it on the floor (which i had just cleaned) thus breaking it, my heart sank to the floor. For a moment i thought that all my planning had been for nothing, and i’d had to wait for another sunny day to make pictures for this recipe. I guess that just coming home from a great yoga session helped me keep my cool, cause normally i’d freak out. I took a deep breath and quickly gathered myself (and the bread) from the floor and wished for the best (1000 second rule right?!) To be honest dropping the bread actually made it more rustic – not recommended –
The moral of the story: when things are falling apart you gather the pieces and make the most beautiful mosaic this world has ever gazed its eyes upon!
I can’t wait to share what else i’ve got planned but for now you this garlic bread has to do. I also promised a burger recipe which you can expect this or next week (it needed a little extra tweaking).
Edit: I’m updating all my old blog posts, to reflect my current photography and recipe development. Being someone who loves a good cringe-worthy moment, I left the original picture at the end of the post, enjoy!
Hi there! I am super excited to be writing my first blog post. A little over a year ago I would’ve laughed in your face if you’d tell me i would be starting a vegan blog. Oh, how the tides have turned (for the better). For a while now I have been waiting for the “perfect moment” to start a blog, but that moment never came. Now I’m just throwing myself in the deep, knowing there is no “perfect moment”. Now is all we’ve got….