“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! I served these to my friends and family, but if you make them for yourself you might want to make a smaller batch or (I have no experience doing this) freeze the buns before steaming them. You might also be able to freeze them after steaming them, and simply resteam them when you want to use them note: I have no experience saving these buns since they always disappear before I get the chance. So feel free to experiment with this and to leave a comment below to let me know how it worked out! I’ll also experiment with this during my next batch.
You can honestly stuff this bao with whatever your heart desires. Add some avocado or skip the chickpeas all together. I love adding sriracha to these buns but can also imagine these buns being topped some mango chutney, which sounds like a match made in heaven, I might actually get some as soon as I’m done writing this post. If you can’t handle the heat just add whatever sauce you do love, or skip it all together, remember, there are no rules! Ok maybe there are some rules as to making the buns themselves, since bread making is basically chemistry.
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.
Miso soup is a traditional Japanese soup and is one of those dishes you can’t really go wrong with. In Japan many people eat this soup at least once a day, yes thats how good this soup is. The nice thing about this soup is that you can make it as simple or complex as you’d like. You can play around with many different vegetables, eat it with noodles or maybe you’d like to add rice to your bowl, you can even be as bold as to pour it over some steamed potatoes. There are different kinds of miso paste, you’ve got red, yellow and white paste. For this recipe i’ve used white miso paste, but you can any kind of miso paste you like.
One of the ingredients you’ll find in authentic miso soup is dashi, a broth commonly made from kombu (seaweed) and katsuobushi (dried fish flakes). Of course we want to make a vegan dashi, and all you need to do to make it vegan is swap the fish flakes for dried mushrooms. The dashi will add more complex flavours to the dish, but feel free to skip it if you don’t have the ingredients or are short on time, you’ll still have a yummy soup. You can make a quick broth by simply using some vegetable stock instead.
You can have this soup with many different sides, this time i went for some cooked edamame beans, but again the possibilities are endless. You can also throw some dumplings in your soup just cook them with the broth until they start to float to the top, or maybe you want to have it with some rice, its all up to you! If you do want to have some dumplings you can find some recipes here or over here.
Since the days keep getting colder and colder you can expect me to add more soup recipes these coming months. Feel free to let me know what kind of soups you’d like to see!
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.
I love playing around in the kitchen and combining different cuisines to create something magical. With this recipe i stayed true to my Chinese roots while still creating something fun and unique.
You can make this recipe a bit more easy by using store bought dumpling wrappers, but you can also easily make these at home. The downside of buying store bought wrappers is that most of them have preservatives and other unnecessary ingredients in them, and i also really love making food from scratch.
Luckily its the filling thats important, i mean i’m not the most skilled dumpling wrapper in the world, but they are delicious! I always try to make my recipes quick and easy, and i’m sure that even the least experienced cook can make these in a heartbeat.
I cant wait to hear how you liked this dish! Now go make yourself some dumplings to share with your friends and family (or eat them all by yourself like i did).