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Shawarma Bowl
I tried @leeksnbeets recipe for Shawarma a while ago, and I’ve refilled that spice blend jar serveral times since. It’s definitely a new favourite. This time, I made a bowl inspired by her tempting creations. Details: Shawarma spiced seitan, whole bulghur, diced cucumber, thinly sliced carrots and red cabbage, sweetcorn, strips of roasted tortilla bread… Read more »
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Black Rice Sushi Bowl
I posted a recipe for vegan tomato “tuna” the other day. You can also find it in my Story highlights. I had some leftovers so I made a super simple sushi rice bowl. For a healthier bowl, I switched the sweet sushi rice for black rice. It was just as delicious! Details: Black rice, vegan… Read more »
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Orange Tofu Rice Bowl
Here’s a bowl for #turmerictuesday with the best tofu I’ve had in a long time!.Orange tofu1 packet of tofu, drained and pressed, but in cubesMarinate for a few hours in juice and zest from 1/2 an orange, 2 tbsp soy sauce, 0,5 neutral oil, 0,5 tsp turmeric and 3 cloves of garlic, sliced. Toss the… Read more »
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Fennel & Hazelnut Salad
My friend @leeksnbeets was kind enough to invite me to take part in the Christmas collab #cleangreenvegsmas Of course I’m happy to create a recipe that might inspire someone to add something new and green to their Christmas table! My contribution is a light and fresh salad with wintery flavours. Make sure you follow the… Read more »
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Butternut Squash & Black Rice Salad
I love salads, even in the winter. Just need to switch things up with some warm, filling grains and wintery vegetables. This lovely salad insprired by my friend @elizabethshealthylife ticks all the boxes. And the dressing! The dressing is everything here. Mustard and maple syrup… yum! I’ll post a link to the original recipe in… Read more »
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Kale & Pomegranate Salad
This is one of the nice dishes we had for our little Thanksgiving buffet. A lovely salad inspired by @theveganvida23, with massaged kale, oven baked butternut squash, dried cranberries, pecans and pomegranate arils, seasoned with cold pressed canola oil, white vinegar, salt and pepper. I won’t wait until next Thanksgiving until I make this again! Read more »
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Thanksgiving
I was so inspired by all the amazing food that my US friends posted last week for Thanksgiving. And what better reason to celebrate than reflecting on what you’re thankful for? So I decided to put together our very own little Thanksgiving feast! I have no idea if I’m even close to a traditional meal,… Read more »
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Raw Salad with Tofu Feta
One of the things that I was reluctant to give up when going plantbased was feta cheese. I used to have serious cravings for it. There are some vegan alternatives to be found, but I have to say that the best substitute is one that I’ve made myself. Enter – tofu feta! It’s basically extra… Read more »
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Rainbow Salad
I see so many gorgeous, colourful salads here in my feed. So inspiring! Here my contribution – a nourishing, yummy salad with every colour of the rainbow. I served it with a smooth hummus on the side (see recipe for a world class hummus in my Stories). Ingredients by colour:• Red rice and sliced red… Read more »
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Sushi Bowl
As much as I love sushi, both nigiri and maki rolls, sometimes I just can’t be bothered with the nori sheets and the rice cushions. Ta-da – enter the sushi bowl! In this one I’ve got sushi rice, cucumber, green soy beans, red cabbage, roasted cashews, oven baked butternut squash, pineapple and avocados. Then drizzled… Read more »