When it comes to comfort foods noodles are one of my favourites, no matter in what form or shape them come. A noodles soup, salad or stir fry, I love them all! For this bowl I used a veggie packed udon noodle stir fry with tofu from the tofu stew we made earlier this week, some veggies and massaged purple cabbage to create a well balanced bowl filled with colour and flavour.
You can find the recipe for the tofu by pressing this link.…
“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…
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….
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!…
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!
Soup, one of the many perks of the colder months! Of course i miss the sun, and tears roll down my cheeks when i think about all those delicious fruits i have to miss for over half a year, but it is all good because there is soup. Nothing beats eating a warm, comforting and flavourful bowl of soup, on those cold autumn and winter days.
Dumpling have always put a smile on my face, I simply love them. I just love how versatile they are, I mean you can literally fill them with anything. Naturally i had to find a delicious vegan recipe for awesome dumplings. I already knew and loved the mushroom dumpling, but i was looking for something a little different, something a bit special. This dumpling recipe is not traditional at all but even the most carnivorous tester was convinced by their delicious flavour. …