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.
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.
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.
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.
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.
I’ve been working from home for 2 months now, and my eating habits are quite different than they were in the office. I still have breakfast between 8 and 9, lunch around 12 and dinner around 6 or 7, but the meals themselves and the snacks in between are different.
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!