What to do with that leftover sweet potato? Just turn them into these easy sweet potato cakes. They are quick to make and great with salads or on as a patty on a soft bread with sauce. If opted to use a gluten free flour so those who are intolerant or allergic can enjoy it too.…
We’re in the middle of asparagus season so it’s about time we created a recipe to shine some light on this delicious veggie. There different types of asparagus, but for this recipe we’re using the green ones. Did you know that they’re actually the same. White asparagus are covered so they won’t produce any chlorophyll, which is what turns them green.…
This is one of those foods that almost anyone enjoys, I mean who doesn’t like fries? As much as I love fries, they don’t love me back, they’ll leave me feeling sluggish and heavy, I don’t actually like eating that much oil myself. But there’s a healthier alternative, baked fries, I’m pretty sure by now everyone’s familiar with these healthy fries, they’re just so good!
These sweet potato fries are quite simple to make and very satisfying to eat, but don’t worry, if you hate sweet potato you can easily sub them for regular potatoes, works just as well, they’ll even get a bit crisper. You could coat them with some corn starch to make them more crisp, but I don’t find that necessary when making these for myself. Also feel free to play around with the spices, you may or may not like the curry powder, swap it out for some smoked paprika or Italian herbs, the options are endless!You can have these plain as is with some sauce (hmm sriracha) or you can go all the way and be extra like me by making cheesy sweet potato fries. All you need to do is wait till the fries are done and make a little pile, now cover this with your favorite vegan cheese and melt it in the oven. Now scoop them up and place them on a platter top with some pickled jalapeños and top it with something green which in my case turned out to be cress to make you feel like you’re eating something really healthy.
Now let’s show all those skeptical people vegans don’t only eat lettuce and carrots, which are both equally tasty by the way. Let’s get baking!
Another curry recipe!? Is that even a question? Of course there will be another curry recipe, heck there might even be a hundred if it were up to me. If you’ve seen/read my previous curry recipe you might know that I grew up eating tons of it, and if you didn’t, well now you know. A dish so complex in flavour, deserves as many variations as one can imagine, when it comes to curries I don’t stick to any rules, you could call me a curry rebel.
As usual feel free to play around with this recipe. If you hate sweet potato you could easily swap this for normal potatoes or maybe you want to add carrots. To this dish I also added some sweet corn for texture and taste and some baby spinach at the end for some colour and added nutrition, but feel free to leave these out. You could also add some cilantro or coconut cream, remember there are no rules to this dish!When it comes to finally eating the curry you could choose to have it over rice, or maybe you’d like to eat it with some roti or other flatbread, it’s all up to you how you’ll enjoy it. I decided to be a little extra and made some purple rice, added some fresh spinach, an avocado rose and some purple sprouts for some extra nutrients and colour.
Now let’s go ahead and make ourselves a delicious dinner, and don’t worry about making too much, you know leftovers are the best right!?
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
This will be my third steamed bun recipe and I’m not even close to being finished. Now since where in the middle of the holiday season I’d like to give a twist to the regular bao buns with some sweet potato bun with a spicy bean filling, this one’s a winner! These buns are different from the other two recipes, which you can find here and here, instead of being open, these buns are closed and filled with a delicious spicy bean mixture.
One of the reason I love steamed buns is because of the texture of the bread, it’s so soft and fluffy and because of the steam gets a nice and smooth “skin”. Adding sweet potato to the dough makes the dough a little sweet and adds a nice colour to the buns, to enhance the colour I also added a bit of turmeric, not only does this give the buns a lovely golden colour, it also adds to the nutrition of these buns, they’re basically super foods now, just kidding, or am I? All jokes aside my family loved these buns, and anytime a non vegan can’t deny the deliciousness of a vegan meal you know you did something right!
With these buns I’m paying homage to my Creole and Chinese roots by fusing the idea of Chinese steamed buns with a filling inspired by Surinamese cooking. The filling has celery leaves and adjuma peppers which are two ingredients often used in Surinamese cuisine and two ingredients I love working with. One to thing keep in mind if you can get your hands on the peppers and decide to use them is that they are very spicy so you might want to use chilli pepper instead or skip it all together.
To simplify the recipe I just made simple round balls, but you can play around with the design while closing the bun to create a more authentic look. You can also play around with the filling and even the colour of the dough by adding different natural food colourings. But no matter what you’ll do these bao buns will definitely have you asking for more!
I’m currently storing a batch in the freezer and fridge to see how long they’ll stay good and if they’re freezer friendly, so once I’m done testing I’ll edit my findings in this post.
For now go ahead and make some yourself, let’s get to it!
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.
If you’ve been following me for a while you might know I like colourful food, and I made a “rainbow” sushi before, but this time I decided to go all out and make real rainbow sushi! One requirement the sushi had to meet was that the rice had to have all the colours of the rainbow, without having to use any artificial colourings (yuck). Well mission complete! This sushi is so colourful and stunning that I’m sure you’ll impress whoever you decide to make this for, or yourself, which is totally ok since I devoured all of these rolls by myself…
This brings me to another point, although the whole process can be a bit time-consuming, just make a big batch, this will last you a couple of days. You can easily store the prepped rolls in the fridge for a couple of days, keep in mind that this depends on the fillings u used, if u use things like avocado then I don’t recommend storing it to long. This is why I made some rolls with and some without avocado.
tip: If you cover the slices of avocado (or other veggies) with some lemon or lime juice it’ll keep longer as the acidity will keep it fresh for longer, this way you can keep it in a fridge for at east two days.
You can also store the sushi rice for a couple of days, just make sure you cool the rice as soon as possible when it’s done cooking and place it in containers and keep it in your fridge so you can have some more sushi the next day, awesome right!?
Now lets talk fillings! Whenever I tell an “omnivore” that sushi is one of my favourite foods I often get the response “but sushi isn’t vegan right?!”, to which I respond with “of course it is, just fill it with plant based foods”. There are a million different ways of making sushi vegan, just use your imagination, there are no limits.
For these rolls I used bell peppers, avocado, cucumber and roasted sweet potato, but feel free to fill the rolls with whatever your heart (aka stomach) desires. You can use tofu, tomato, tempeh, pickled daikon radish, carrot and whatever else you can think of, be creative. I’ve even filled sushi with humus and green asparagus, just to name one strange combination.
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 you don’t need to use any artificial junk and keep the sushi clean and healthy.
Now its your turn to make rainbow sushi! I promise you, this will impress your friends, family or bae (no not the Danish bae!). The whole process can be a little time-consuming (not too much though), and it’s definitely worth it! Make these for a party, take leftovers to impress your co workers or just have them for the fun of it!
Be sure to let me know if you liked them!