Bite size snacks like these are a perfect party treat. Whatever the reason may be. Filled with mushrooms, chickpeas and spices these Puff pastry boats pack a punch.…
Rice & Beans, this has to be one of the staples in many cuisines around the world, and this isn’t without reason. Did you know that these make a complete protein, and of course are some of the most comforting combinations in the world!
Want to find more vegan sources of complete protein? Find them here.
In Suriname we have brown beans with rice as one of our staple dishes, and today I’m giving one of my favourite dishes a twist with this flavour infused bowl. Our rice is going to be spiced (recipe here) and for the beans, we’re going to make something special, a triple bean stew to give this meal…
My favorite foods tend to be leftovers, there’s something so satisfying about warming up leftover food, or creating leftover dishes, they’re quick and tasty ways to not spend to much time in the kitchen. Besides that I really do not like wasting food.
Then there are dishes where leftover ingredients are almost necessary, like…
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……
Today I’m sharing a recipe in collaboration with Magioni, whom I’ve been working with last month to create some delicious vegan recipes to go with their delicious pizza crusts. This post is not sponsored.
You might already know Magioni from their cauliflower pizza’s. Magioni just launched their new pumpkin pizza crust, which goes perfect with the new season and to celebrate I decided to make an easy and fun recipe to go along this crust. The crusts are available at AH in the Netherlands, but don’t worry, if you don’t have excess to this crust you can make it on any pizza crust available.
The reason I decided to team up with Magioni is because I saw an opportunity to spread even more awareness on a vegan diet/lifestyle. By creating a few fun and creative recipes for them to share I know for sure that there will be many people introduced to a more conscious way of eating.
Winter might be over but you must be mistaken if you think that the soups are leaving this kitchen! Oh no, soups are a year round thing if you’d ask me, they just change from season to season. Winters are for hearty and warming soup with bold flavours, in spring I like to serve more light and fresh soups, during summer we have our cooling and refreshing soups and in fall everything involves either squash or pumpkin related so yeah, pumpkin soup?…
Cheese, for many one of the most difficult things to give when going completely plant-based. Personally I didn’t have much problem removing meat and eggs from my diet, but cheese was one of the things I missed for quite some time. Rest assured that this craving diet after about a couple of months, which isn’t very surprising because that stuff is addictive. Oh you thought I was joking? Well regardless of this being true or not, I’m staying away from it!
Although my cheese cravings have disappeared there’s always place for a cheesy spread, I even enjoy the occasional vegan cheese! I try to keep processed foods at a minimum so those are a rare treat, but this cheese spread is make using whole, (raw) food. I even tried fermenting it like a proper vegan cheese, but this is totally optional, and to be honest I still need to do some experimenting when it comes to making a proper fermented nut cheese, but know that it’s coming your way sooner or later.
I’ll be making a fully raw fermented cheese when I’ve mastered the fermentation process, but for now you can modify it to make your own fully raw version! you could make this raw by using raw garlic (or not). I’m not sure if pickled jalapeños are considered a raw food, if they’re not you could swap that for lemon juice, it does add a distinct flavour, but it’s totally optional! You could also leave out the smoked paprika to keep it fully raw.
You can eat it just as is, I left it out of the fridge overnight in a dark and warm (but not warm enough) place and it didn’t do too much with the flavour, but then again I still have to experiment further with fermenting nut cheeses. Regardless of what you’ll do the spread will be a flavour explosion.
These go great on some flax crackers or as a dip with some veggies, think cucumber and carrots (which I’m allergic to btw). Well enough blabber, you’ll just have to try them!
It’s been two weeks of zero alcohol which means it’s time for the second fase of my body reboot! We’re getting rid of gluten!! Now don’t get me wrong, I’m not allergic, but intolerant, or at least that’s what my body has been telling me. The main reason I’m removing gluten is because I want to get rid of my eczema and gluten is a common trigger, I refuse to take any pharmaceutical creams, so we’re going holistic. Two weeks from now I’ll also remove processed sugars and I’m doing these little steps of two because I came up with this theory that it’ll make this whole transition more easy, especially since last time failed!
Now with this little backstory you might not be surprised with the fact that I’ll be sharing a recipe for flax seed crackers, right!? I may be avoiding wheat crackers, but trust me I’ll not give up on these crunchy vehicles for delicious toppings and spreads, instead I’ll go for a more healthy option. Besides being super crunchy and delicious they are also very simple, and cost effective to make.
This recipes is super easy, what it comes down to is throwing everything into a bowl, placing it on a baking tray and removing all the moisture to create crisp and hearty crackers. These can even be made raw by adding them in the dehydrator for a couple of hours, until they’re completely dry.
Stay tuned for some delicious (raw) vegan spread recipes coming your way so we can all have our own flax cracker party! Now let’s get baking, we want to bake these with love so they’ll take a little longer, so we better get started sooner than later!
For the time being you can try to eat them with this black hummus.
Soup, I can have it no matter the season, I’m a person who mostly craves warming and hot foods, so soups are almost always on the menu, and today I’ll be sharing one I simply adore. It’s so simple yet packed with so much flavour! Whenever I make this soup it ends up being a meal prep because one of the things I love about soups is that the flavours somehow get better with time, well until it starts smelling, then you should toss it, but it never comes to that!
It’s also freezer friendly, just throw a batch in the freezer and forget all about it!
Another reason why I love soup and especially this one in general is that every time I make it, it tastes different, in a good way of course. You can also add additional spices live cumin, or garam masala, maybe some herbs if you prefer. Just like many of my other recipes I highly encourage you to experiment, how much fun is that!? But don’t feel pressed to do so, the soup as it is works just perfectly.
Now when it comes to serving this soup I sometimes like to go a little bit overboard. Pictured below you can see I topped it with some of my raw vegan purple “sriracha” hot sauce, chopped cilantro, peanuts, nigella seeds and purple cabbage sprouts for some additional nutrients. Of course feel free to keep it plain and simple, this way I often enjoy it myself. Or simple topped with some nuts or seeds for some added texture.
Since the squash season is almost coming to an end, and the holiday season is right around the corner it’s about time we’d be making some stuffed butternut squash. Stuffed butternut squash is one of the first dishes I ate when deciding to go vegan and since that day it holds had a special place in my
heart stomach. The recipe I made that day is hidden somewhere in my note books, I remember it had the most delicious quinoa filling, but today we’ll be making a chickpea stuffed butternut squash.