To prepare for the current Christmas craziness of overeating on candy, I did a sugarfree November, where I cut out all industrial sugar (meaning white sugar in chocolate, drinks, pastries and so on). This was tough for about 2 weeks as I was strongly craving my afternoon treat, but after those first weeks my body got used to it.
Guys, I have a confession to make. There is a possibility that I made this Alfredo sauce 3 times in the last 3 weeks and I’d be ready to make it again. This creamy vegan cheeze sauce is so flavorful and thick that it could actually pass as real cheese sauce.
If you are anything like me, you could eat oats every morning without getting tired of them. I don’t even need much variation – I am just looking forward to my chocolate oats from the moment I wake up.
Now that it’s getting colder, I am starting to crave these warm, hearty dishes, mostly containing pumpkin or fresh spinach. I was inspired on Pinterest and then just grabbed a pack of baby spinach on my next trip to the store.
As soon as the leaves start falling and the air is getting crisp, I start looking forward to pumpkin soup, mulled wine & gingerbread and cuddled up mornings with warm oatmeal in bed. Good thing I have the perfect recipe for that. 🙂
Ever since watching the movie “Green Fried Tomatoes”, I have been wanting to try this Southern classic. I have never actually found them on any menu, but eventually made them myself after Corey shared them on her Instagram.
Another salad before the summer is gone completely! This is also an easy vegan recipe, which you can bring to a barbeque or make as a side for dinner. And you can bring the leftovers to work for lunch the next day 😉 Ingredients: 200g uncooked lentils 1 apple 0.5 small red onion For the dressing: 1 tbsp olive oil 1.5 tbsp apple cider vinegar 1 tbsp maple syrup salt & pepper to taste Instructions: Wash & drain lentils. In twice the amount of water, bring the lentils to a boil and let simmer for 5-10 minutes. Drain the remaining water and let the lentils cool off. Peel & chop onion. Cut apple into little cubes. Then mix both with the lentils. Mix all ingredients for the dressing and mix with salad. Zutaten: 200g ungekochte Linsen 1 Apfel 0.5 kleine rote Zwiebel Für das Dressing: 1 EL Olivenöl 1.5 EL Apfelessig 1 EL Ahornsirup Salz & Pfeffer Zubereitung: Die Linsen waschen & abgießen und in der doppelten Menge Wasser für etwa 5-10 Minuten köcheln …
Curry is a classic that everyone should be able to make! This is one of the dishes I did not have to adapt very much when going vegan because the only thing you need to do is leave out the meat or fish. If you want, you can replace it with tofu, but even just with veggies it will taste good.
One of my favorite summer salads and a perfect contribution for barbeques, this salad gives you the extra serving of protein! The creamy avocado and red onion go so well with the white beans, cucumber and tomato and the salad is super quick to throw together.
When I make sushi, it always reminds me of my time in San Diego because that is where I made it for the first time. And I also had a sushi night with my 3 roomies there, when we all made sushi together, which was nice! 🙂