Last year I traveled to Mexico and was surprised by the amount of vegan food (and especially vegan tacos) I found there. In Mexico City, there is a food court with different restaurants, and one of them served the most amazing vegan tacos and tamales.
This is a recipe I’ve been making multiple times per week in the last month, it’s so good! And the best part about it: it’s so easy to make, you don’t need a lot of time and energy. All you need is a package of flavored tempeh, rice noodles, broccoli and some sauces and spices.
No, I wasn’t one of those people who started baking banana bread religiously during the pandemic. I’ve always loved banana bread, but I’ve never had the perfect recipe, I always ended up trying different ones. But now I’ve finally honed in on a recipe and perfected it.
This fresh salad is inspired by the flavors of South America and is perfect as an appetizer or side dish for a summer meal. It doesn’t look like much, but I promise you the flavors will win you over. Just give it a try!
The blue saga continues. After creating this beautiful Blue Mylk, I wanted to test a few more recipes with the blue spirulina powder I have at home. My mom sent me a recipe from a cookbook she recently bought, which is this blue cauliflower soup.
If you’re following my Instagram or have looked at this blog before, it’s easy to see that I’m a pancake lover. On the weekend, when I have time after a nice long yoga session, I whip up a stack of pancakes that keeps me full for half the day.
To be honest, I don’t like the taste of parsnip. Which is exactly why I love this recipe so much: the miso sauce has such a rich and savory taste that it overpowers the taste of the parsnips. This recipe is an easy vegan recipe for starters, and a delicious way to get your veggies in.
As you can probably tell from the recipes on this blog, I love colorful food and experimenting with colors. This passion was fueled even more when I received the book Unicorn Food, in which Kat Odell put together healthy and colorful recipes, including her beautiful ‘unicorn milks’.
The only thing I hate about waffles is how much work they are to make. I’m a minimalist, and also a lazy chef, so storing an extra kitchen appliance that has only one purpose and is also a pain to clean, just doesn’t really appeal to me. That’s why I usually opt for pancakes when I’m feeling extra on the weekends (instead of waffles).
After having overnight oats for breakfast every day of the week for a few years (and pancakes or oatmeal on the weekends), I’m now experimenting more with different foods for breakfast. Sweet potatoes are one of my favorites because they’re naturally lightly sweet and easy to combine with other breakfast foods, like coconut yogurt and granola.