“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…
toasted sesame oil*
The last couple of weeks i have not been giving my body the rest it has been needing, thus it didn’t come as an surprise that last week my body decided to protest against me. So i decided to take a few days to give my body some rest and also filter out all the junky food that didn’t do my body any good. Fast forward two days and i’m up and running once more! So take a lesson from me everyone and always listen to your bodies. Besides not taking enough i also might have had a bit to many junky vegan food.
Sometimes it’s just to convenient to order that fried falafel or eat other processed foods, and i’ll be the lying if i’d say i eat 100% clean. Some days, especially the ones where i am either physically or mentally drained (or both) and i have to choice between standing in the kitchen and whipping up something nutritious or pushing some buttons and getting a falafel, 75% of the time i’ll go for the fried falafel. Although i find absolutely nothing wrong with eating some vegan junk food from time to time, it should not become a habit. So for the days when i’m not feeling my best i’m trying to make take that extra effort to whip up something delicious and nutritious, so you can expect some fast and easy recipes in the near future. And when your body does need that extra bit of loving this salad will do the job!
I’m a big fan of probiotics or good bacteria! I simply love them, and the great thing about probiotics is that they love you back! For this dish i chose to use gochujang (optional) and miso paste for their probiotic cultures. When my body decided it needed its rest i also caught a stomach flu, so i thought “let me be wise and increase my intake of healthy bacteria”. Besides that, on the first day i fell ill, i couldn’t stomach anything other then coconut yoghurt with some fruits. so the days after that i had to be extra careful with what i’d eat. This is where this salad came in to safe the day.
Pictured above is gohujang, a paste that is made by fermenting chillies, glutinous rice, soy beans and salt. You can find this paste together with miso in most asian grocery stores. This spicy and slightly sweet paste is a Korean condiment that adds an interesting depth of flavour to this salad, but if you cant get your hands on some you can skip it and massage your kale with just lemon juice and a pinch of salt. Yes you heard me well, you should massage your kale. Massaging your kale will take away some of its bitterness and make it less though to chew on.
What you cant skip is the miso dressing, its what brings this salad to a whole new level, plus we want those good bacteria, right!? And any leftover dressing can be stored in the fridge, in a jar or container and used on another salad.
Apart from kale and the miso dressing i also added some quinoa to give this salad even more nutrients and body. I also added shredded carrots, red cabbage, corn, spring onions, tomato, sundried tomato and avocado. At the end of the day this is your salad so feel free to make it as complex as you like. Now give your body some extra loving and eat your probiotic kale salad and let me know if you liked it.
Since i’m a dumpling lover i chose to make spooky dumplings as my second halloween themed dish, for you to serve on your party! If you are a dumpling addict as i you can find another dumpling recipe over here. The thing i love about dumplings is that you can make a huge batch, freeze them and cook for quick and delicious meals or snacks. They are the perfect party snack, you can make them days in advance, they take minimal effort to cook and almost everyone loves them. Personally i find the process of making dumplings to be very relaxing and its something i really like to take my time for it. Of course you can speed up the process by using store bought wrappers, but i like to make them from scratch.
The first recipe had a bloodier filling then the final recipe, i found the flavour from the beets to be a bit overwhelming (but if you love beets feel free to use 2 instead of 1). I did compensate the loss of colour by giving the dumplings some spooky faces, using toasted sheets of nori. When my dumplings are almost done steaming i love to add some veggies to the steamer, this way when my dumplings are done i’ve also got some delicious and nutritious veggies to eat them with. For this dish i chose to use these adorable mini shanghai bok choy i picked up from the chinese supermarket. I also had some crispy tofu on the side, i’ll share the recipe for that as soon as i’ve perfected it.
Look at me devouring this poor little bok choy! These dumplings might be spooky, but trust me you’ll scare them more then they will you.
I must admit i was very tempted to use spirulina to make green wrappers, but chose to go for turmeric for a yellow colour, since there are other colours beside green. But feel free to play around with colours if you’re making your own wrappers. You could turmeric for yellow, or spirulina for green, beetroot powder for red or pink you can even choose to use some purple cabbage juice to go for a purple colour, be bold, be wild, be colourful!
I hope everyone will enjoy this recipe, much love!
To be honest i’ve never been a real sushi lover before i turned vegan, the thought of eating raw fish just never appealed to me. That was until about 6 months ago when i decided to give sushi another try (this time completely plant base of course) and i’ve been hooked ever since! The thing i love about sushi is how fun it is to make and eat, plus its simply delicious.
This week i want to share my recipe for delicious rainbow maki, cause we all want to taste the rainbow. Sushi is another one of those dishes that allows you to let your creativity flow and use your imagination. I mean you can basically fill it with whatever your heart desires.
Before i made my first attempt at sushi i felt very intimidated, i was under the impression that it would take a long and difficult process to make. This doesn’t mean its super easy cause sushi making is an art of its own, and although i’m an amateur i can still make a tasty sushi, and so can you!
Like usual this recipe is open to interpretations, so feel free to mix and match with the ingredients. If you don’t like bell pepper just leave it out, or are you feeling bold? why not add some pickles? you can really add whatever ingredient you love. I used different coloured vegetables because i’m a unicorn and wanted to create a “rainbow” sushi.
I also decide to add some deliciously marinaded tofu. I made my marinade from scratch, but feel free to use your favourite store bought marinade. When you are using my marinade you can also tweak the recipe according your own taste. If you don’t like the heat just leave out the sriracha, or maybe you just don’t have black salt, don’t worry, just skip it.
I hope you all will enjoy this recipe as much as i did, now invite some friends and make some sushi.
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).