I have to admit, I’m not quite ready for fall yet (granted I didn’t have a real summer), but I’m willing to see the positives and embrace the season! I can wear my nice coats again, snuggle up on the couch with a cup of tea on a rainy day, go to museums on the weekends and savour warm soups & curries!
I know, but I had to. I haven’t made up my mind about fusion food yet – it always feels a bit wrong to me. But when I found out about sushi burritos, I just had to try them for myself. And I think they not only look pretty, but are also pretty tasty.
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.
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! 🙂
I like meals that consist of just a big bunch of veggies & grains in a bowl. They’re simple, they taste good and they are super nutritious. This thai-inspired bowl packs loads of protein thanks to the quinoa and is a light summer meal!
This easy vegan stir-fry is a simple wok version with a creative touch! The noodles are marinated in a sweet & spicy plum sauce and the cashews add a special note to the dish. So it is a slightly different take on your classic wok noodles – in case you’re tired of the take-out boxes from the Asian restaurant around the corner.
Two weeks ago I posted the recipe for a delicious Indian curry. As promised, here follows the recipe for the garlic naan that I made to go with it. I understand if you’re hesitant to make your own naan, but it is much easier to make than I had expected and it’s definitely worth it!! Store-bought naan just cannot compete with the homemade version in the slightest!
This is a low-carb version of my beloved sushi, using chopped cauliflower as a rice substitute!
This is one of the first vegan recipes I tried and I stuck with it ever since! It is extremely easy, but tastes so good. Even my meat eater boyfriend loves it! 🙂
The inspiration for these lettuce wraps came from an appetizer I had (before I was vegan) at Cactus Club in Vancouver! It is a spicy chicken lettuce wrap and tastes mindblowingly amazing (no exaggeration). Since I wouldn’t want to live without these for the rest of my life, I knew I had to try to reproduce a vegan version of those wraps!