If you’re looking for a quick party snack this spicy purple carrot dip will do the trick. It does come with a caution sign as it is quick hot and packs a mean punch, but this can easily be tweaked.…
Allright, let’s get one thing straight! These vegan ground “beef” quesadilla obviously have no meat, but they are just as comforting. So look no further if you need to full-fill your cravings.…
Disclaimer: I am not a nutritionist, so I won’t go into details on this topic. Having said that, after living a vegan lifestyle the past (almost) four years, I do know a thing or two about certain topics such as source of protein.
Some of you might know that I started going to the gym, ever since I’ve started lifting weights and working on my body I also started being more mindful of the way I eat regarding my new lifestyle change. Many people (still) wonder how to get enough protein if you’re not consuming meat. “But where do you get your protein?” are often questions I am asked, so to answer this I decided to write this post….
It’s the new year and I’m sure many of you are trying to eat more clean and/or less animal products, look no further as I’ve got you covered. No you don’t have to give up your favourite foods, and I’m using this bowl to show you exactly that!
This recipe is incredible easy, it uses one of my favourite satay sauce recipes which you can find over here. The entire dish will cost you maybe 15 minutes of your day, which makes it perfect for those busy bees, who don’t have too much time to spend in the kitchen.
Note: This is not a sponsored post, this is honest and own opinion.
I’m all for savoury dips and spreads, especially when they turn out to be nutritious like this garlic basil & pea spread. There’s something very comforting about a good and savoury spread on some quality bread in my opinion, so I came to serve!
It makes a great dip for veggies or have it as a spread on some toast with avocado, sprouts, chili flakes and black salt, instant win!
When people hear I’m vegan they usually think all I eat is salad and that I lack protein (lol), and although most of the statements made are false, I do love myself some salad! I could honestly probably eat salads for every meal, depending on what you call a salad of course. I’m not talking about just lettuce, tomato, cucumber and carrots dressed with some vinaigrette, oh no! We’re talking about a salad jam packed with flavour that will leave you feeling satisfied and full until your next big meal….
You can never have enough bean stew recipes right? They’re not only delicious and combined with rice a perfect protein, but they are also very nice to prep for days ahead! This batch gave me about three big meals, so perfect for those evening when you’re just a bit to tired to cook. Beans and rice are also quite cost-effective meals, just add whatever veggies you prefer and you’ve got yourself a perfect dish!
These type of meals are also great for those people who stress about proteins, just eat some rice and beans.
You can play with this recipe to make it your own, for this batch I used carrots to add a bit of sweetness, but why not try adding (sweet) potatoes, peas, or corn? Maybe you don’t have kidney or black beans on hand, no problem, you can use whatever bean you have on hand or prefer! Cilantro might taste like soup to you, don’t worry you can add whatever herb you like, try adding some parsley or basil. Well you catch the drift right, just have fun with it!
You can use this bowl as a little inspo for how to have to serve this dish, but just adding it over rice (find recipe for unicorn rice here) and maybe some spinach will be good enough for me. You could also eat it with some flatbread or stuff them inside some potatoes if you’re feeling adventurous!
You could even use it as a spread on some hearty flax crackers, there are no rules when it comes to how you have your food, right!?
Tomato Bean Stew
- 1 can kidney beans
- 1 can black beans
- 7 cloves garlic
- 1 red onion
- 1 big carrot
- 1 small knob ginger grated
- 2 cups tomato pureé
- 1 chili pepper
- 2 cups water
- 1 tbsp curry masala powder
- 1 tbsp garam masala
- 2 tbsp nutritional yeast
- 1 handful cilantro
- Start by sauteing the onion and garlic for about 5 minutes over low/medium heat. After this you can add the carrots and cook for another 2 minutes before adding the remaining ingredients.
- Bring it to a boil and let it simmer for about 30 minutes to an hour. Enjoy over rice or with some flatbread.