Yes you read that right, vegan shrimp are a thing. I’ve been buying my at an Asian grocery store in the Netherlands. After doing some digging I’ve found that more Asian grocery stores around the world sell this product. You should find it in the freezer section. Now let’s make some vegan curry shrimp.…
It’s spring but let’s be honest, isn’t spring just a pre summer party filled with flowers and summery dishes? So it’s time for us to make some more refreshing summer dishes, like these colourful salsas jam packed with flavour!
These salsas make use of both savoury and sweet, using veggies and fruits to create a delicious well balanced topping/dip for bread, nachos or anything your heart desires. You could also prepare this as a side for your next bbq party, bring something unique to the table….
Pasta is one of those foods which most of us can agree, is very comforting. The thing I love about cooking with pasta is that you can create such a variety of dishes, and it’s quite cost effective as well.
This recipe is another easy, yet delicious dish that’ll be jam packed with flavours and healthy nutrients, not to forget some full fat coconut milk to make it extra comforting! Your dinner will be served in less than 20 minutes.
“Vegan fish soup? Sounds a bit fishy to me”, this might come to mind when reading the title, and I wouldn’t blame you. This soup is my attempt at recreating a surinamese dish that I absolutely adore, and haven’t had in many years. The thought of ever having this soup again went away when I went vegan, until today!
In Sranan Tongo they call this soup “pepre watra” which translates to pepper water, but it’s basically a fish soup, a very very spicy fish soup. Traditionally this soup is eaten with cassava bread, or rice. This version of the traditional Native Surinamese dish will make your taste buds dance! Dishes like this transport me back to my childhood, they’re my ultimate comfort foods. By sharing these recipes I’m truly sharing a part of me, with you.
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!
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….