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.
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.
In my opinion, nothing (apart from the smell of freshly brewed coffee) is more pleasant to wake up to than a house smelling of warm cinnamon and toasted nuts. This is exactly what you will get when you make a batch of this vegan granola.
If you are currently (self-)quarantined at home, and don’t know what to do with yourself anymore…why not bake a cake? This vegan red wine cake is one of the easiest cakes I’ve ever made, and it turns out so good every time!
This split pea soup is easy to make and packed with healthy vegetables. For the pictures, I left the soup very thick, more like a purée, but you can add more water to give it a thinner consistency.
There are a few types of Christmas cookies that you can find everywhere in Germany around Christmas – the classics. Next to simple butter cookies, you have vanilla moon cookies, and these cinnamon stars.
When I was little, my mom and I used to spend the weekends before Christmas in the kitchen, making all sorts of different cookies and gingerbread. While my mom is a passionate baker, I prefer cooking and don’t really bake a lot. But this year, I decided to make vegan Christmas cookies for the first time, and give them away to friends.
This is how I prepare my breakfast for the work week. I eat the same breakfast almost every day, because it’s easy, nutritious and sooo good! I never get tired of it.
I know it’s March and I should have posted this recipe in October, but hey – we’re back to fall weather in Amsterdam, so why not give this fall recipe a try? This recipe for vegan pumpkin soup is so basic, you can’t fail.