“But what can I eat when I eat vegan?” or “Isn’t it hard being/eating vegan?” are some of the question I get asked frequently, this is why I created these bowls as an answer to these questions, showing the abundance you can have when choosing to eat vegan. I’d also like to show that…
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.
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….
If you like sushi you will love these bowls! They’re great if you’re feeling a little bit lazy bit still and don’t feel like rolling out that sushi mat. I myself am a big lover of sushi and honestly don’t mind the prepping, but this bowl might win it over those delicious maki rolls, well at least when I’m eating alone that is. There’s just something fun about enjoying a big platter of maki rolls when dining with friends, right!?
The reason I love this bowl so much is that I’m able to pack it with many different ingredients you normally wouldn’t find in a maki roll, such as…
This recipe is a big contradiction for beet haters, because you’ll probably love it! I myself do not like beets whatsoever, the closest I get to eating beets is using the powdered form as a food colouring or eating the occasional beet chip, but raw or cooked beets? No thanks! Now as someone who’s always open to giving foods that I know are healthy, but don’t really like, a second chance, I decided to not give up on beets! One thing that also caught my attention is that the more I eat of these foods I do not like, the more my taste buds get used to them, to the point I can even start craving them!
Noodle salads are one of my go to dishes when I want something fast, filling and delicious, all you need is a tasty sauce and some colourful veggies to turn it into a meal! This is definitely a quick and easy recipe. It took me about 3 minutes to whip up the sauce and not much more to chop the veggies, you could all of this while the noodles are soaking and by the time they are done you’ve got yourself a meal. You could possible make this colourful rainbow noodle salad in less than 15 minutes, lets make it a challenge!
Just like many people like to dress up during halloween, well be dressing this salad up with a dark satay sauce, made using black tahini, which you can make yourself and you’ll find a little how to by clicking the link. The sauce will turn this once beautiful salad into a messy dark bowl of deliciousness.
Of course feel free to play around with the ingredients by using different veggies or a different type of noodle, I used rice noodles which I coloured with purple cabbage to make it blue and being able to transformed to pink with a few drops of lime. You can find out how to make these noodles by clicking on this link. Unicorn noodles aren’t required but its a fun way to turn a regular salad into a Harley Quinn inspired salad, perfect for Halloween!
Now lets start cooking! And as usual feel free to leave a comment below or to tag me into your recreations on Instagram. Bon Appetite!
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!
I’ve been wanting to make a gluten free pizza for the longest time now, but always got turned off by the thought of all the work it would take for me to make a perfect gluten free crust, so I let the idea rest. Then again I was planning to make an attempt this week and it just came to me, a crust made out of sticky rice, it sounded easy and delicious so I went for it! I still want to make a proper gluten free crust though, but until then these will do, and trust me this pizza will hold its own, it is a winner!
Forget about that delicious dough crust and make a rice crust, its nice and crips on the edges and deliciously soft but firm in underneath the toppings. The trick it to pre bake the crust and to make it not to thin but about 1 centimeter or 0,4 inches thick. I love a traditional pizza crust, but this one is just as amazing in its own rights.
Because of the pizza is made with rice I decided to keep the asian theme going and used spring onions, gochugaru (Korean chilli flakes) and oyster mushrooms sautéed with soy sauce, you can use shiitake to make it even more “asian”. Keep in mind that I have a very high tolerance for spicy foods so if you prefer a more mild heat or non just use less or non of the chilli flakes. As usual you can customize it to your own liking so feel free to top this pizza with whatever you’d like such as tomatoes, onion, vegan cheese and any other topping you love!
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.
As a semi tropical boy I’ve always had a love for spicy food and with spicy I mean HOT foods, very, very hot foods. Not everyone likes spicy food like me, so whenever I’m cooking for someone other then myself I tend to use little to no peppers at all, but rather have a hot sauce on the side.
As much as I like sriracha, gochujang and all the other hot sauces, there is one that will always have a special place in my heart, the surinamese sambals I used to eat growing up. There are many different ways of making sambal, and this is one of my favourites, and super spicy of course. My favourite pepper is the adjuma pepper, I loved this pepper so much that as a kid I’d even put it on my sandwiches, my stomach must be lined with iron because these peppers are no joke, they are feisty!
Now this will not be a traditional surinamese or asian recipe, but definitely inspired by both those cultures. In traditional asian sambal recipes they often use red chilli peppers and in surinamese sambals they use adjuma or Madame Jeanette peppers. Sambal is also often made using shrimp paste or fish sauce (depending on the type of sambal you’re making), but of course we don’t use that over here! You can also find lots of spices or in some types of sambals, but I chose to make it very easy and simple to make using ingredients i’m sure everybody can find.
You might not be able to find adjuma or Madame Jeanette peppers, which wont be a problem, you can also use habanero or other hot peppers. you can also add other ingredients to customize your hot sauce to your own liking like ginger, tamarind paste, lime juice or scallions to name a few options.
I love to eat this hot sauce with things like rice, roti, noodles, bread, actually anything savoury to be honest.
If you like you food hot and spicy you should definitely give this hot sauce a try. If you try this recipe let me know how it turned out and if you used any other peppers or ingredients.
Every once in a while me and some of my vegan friends come together for dinner, we all bring a dish and have an awesome evening filled with food babies, laughter and the occasional spontaneous yoga moves. This time I decided to make some dumplings, because everybody loves dumplings, right?!
Dumplings are …