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.
Winter time is soup time for me. And even though I don’t crave soup all too often, I sometimes need a warm bowl to nourish my body when it gets colder. This creamy potato soup hit the spot just right, as it integrates my favorite food – potatoes – in a healthy way.
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.
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.
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.
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! 🙂
When first going vegan, it might be hard to find yummy and healthy vegan options for lunch at work or school, especially if you’re not privileged to have a big variety of options. I felt the same way again when I decided to go gluten-free for a few weeks, so meal prepping for work became a weekly ritual.
I love chickpeas because of their consistency and versatility! You can make hummus out of them, marinate them or roast them with spices. Chickpeas are rich in fiber, protein and manganese and can help to increase satiety, boost digestion and help to keep blood sugar levels stable. They are a real multitalent for the vegan diet!
