I stopped drinking coffee (for various reasons), but I still eat coffee cake! This vegan hazelnut-chocolate-coffee cake is low in sugar – so it doesn’t taste too sweet – and can be made gluten-free. You can also leave out the hazelnuts in case of an allergy, and play around with the amount of sugar you add.
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!
Now that the terraces have opened again in Amsterdam, I have put together a list of my favorite vegan (friendly) restaurants and cafés for you. These are the places I go to most often. Unfortunately, some of my favorite restaurants have closed during the pandemic, but luckily there are still so many good options in the city – let me know in the comments if you’ve tried any of them!
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.
Magnesium is a mineral your body needs for a variety of different tasks. For instance, your muscles (including your heart) and nerves need it to work properly, and your bones need it to stay strong (source).
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.