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.
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.
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’.
I feel pretty lucky that when I was little, my mom was cooking healthy, homemade food for me. Even though I wasn’t the biggest fan of veggies, there was one dish my mom made that I loved: spinach lasagne!
What I love about fall are not only the beautiful colors of the trees on a crisp and sunny fall afternoon, but also the fact that pumpkin and gingerbread are being added to menus again.
I love having smoothie bowls for breakfast! Especially when they’re made with a high speed blender, so they are actually as smooth as their name suggests. Smoothies make it easy to sneak in all important nutrients, they are creamy, versatile and delicious. This one contains more vegetables than fruits, but you can’t even taste them!