Looking for a comforting lunch that’s also high in protein? I’ve got you covered. In this recipe we’re making a baked tempeh that’s crispy and full of flavour. You can customize this easy baked tempeh bowl to your own liking. This doesn’t require you to marinade so there’s no waiting, just turn on the oven and you’re good to go.…
Carrots are one of the foods that I am quite intolerant for, unless they’re cooked that is! One of my favourite ways to eat them is roasted with some nice spices. I could eat and entire tray straight from the oven, but I also like to safe some for a later meal as you can easily store these and reheat them in the oven. …
Tofu has become one of my favorite sources of protein, I’m talking about organic and good quality tofu. The best quality I find is at the asian grocery stores, but make sure to check if these are free from GMO’s, which is a topic I’ll discuss in a future post.
I know that many people aren’t a huge fan of tofu, mainly because many don’t really know what to do with it or how to properly prepare it. Now if you’re looking for a recipe to turn this awesome ingredient into a win don’t look any further, cause I’ve got your backs!…
Who doesn’t love pizza, right? Today I created an easy and comforting pizza recipe for you to try at home. It’s a mushroom pizza with an Asian twist, making use of good quality soy sauce and other Chinese essential ingredients.
Many of you might not know that some of my roots lie in China, I know I don’t look it. My family is a fun mix of different ethnicities and Chinese is one of them, this is why I draw a lot of inspiration from Chinese cuisine. What has Chinese cuisine in common with pizza? Nothing! But I still felt the need to mix these two popular things to create something delicious….
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.…
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!
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.
This is not the first and definitely wont be the last colourful Gimbap/Sushi recipe appearing on this blog. This recipe could be considered sushi as I use rice vinegar to season the rice, but is also influenced by Korean cuisine because of the gochujang and sesame oil, so you might as well consider this to be a Gimbap. No matter what you call it, these rolls are delicious.
These rolls are very special in particular because they are inspired by the Caribbean and my surinamese roots. How you might ask? The colours of course! And of course the curry roasted sweet potato and mango I used as a filling. I basically grew up listening to Reggae and eating lots of spicy foods, as for spice I went with gochujang one for its colour and two because it has a mild spiciness. Believe me when I tell you that my tolerance for spicy food is non human, this is why whenever I cook for others I have to stay very mindful of this fact and use minimum to no hot peppers, but rather serve hot sauce, hot chutney or sambal on the side. In my opinion is gochujang mildly spicy (depending on the brand), so safe for most to consume.
This is a recipe where I do recommend using the rasta colour scheme, they will rock your dinner party! I promise. If you think gochujang is to spicy go for beet powder instead, this will create an even more distinct red colour. When it comes to fillings you can play around with whatever you like, but I do recommend to incorporate this with the mango and sweet potato.
The sweet potato and mango go together so well, the thought still has me drooling. This dish will be a perfect addition to your (dinner) party or any other occasion to be honest. Take it on a picnic or bring it as a lunch, maybe even have it for breakfast, I wont judge!
I hope you enjoy these fusion dishes as there are many more to come! If you make this dish tag me in your pictures as I’m curious to see your twist on this colourful dish, or leave a comment below.