my love for vegan foods
Vegan Lemon and Walnut Crusted Tempeh with lemon-thyme butter.
This lemon and walnut crusted tempeh makes an amazing vegan main for Thanksgiving or Christmas. It’s full of flavor and awesome texture, it’s easy to make, yet it’s so impressive and elegant. Plus the kitchen is going to smell absolutely heavenly. The simple combination of lemon zest, fresh thyme and toasted walnuts go so well with steamed tempeh, it totally blew me away. Trust me, you won’t regret trying this recipe!…
Baked Spaghetti Squash with creamy tomato sauce, capers and olives.
This delicious baked spaghetti squash recipe with creamy tomato sauce is wholesome and healthy, full of great flavors and textures – it’s an irresistible, easy to make weeknight meal. It’s one of those great gluten-free, oil-free and absolutely guilt-free comfort foods that everybody seems to love. Cashews, fresh basil and sweet cherry tomatoes are the base of this dreamy-creamy sauce, which is then baked to perfection together with those spaghetti like strands, olives and capers. Yum!
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Delicious Vegan Savoury Pumpkin Rolls with walnuts, sage and coconut.
Oh yeah, autumn snacking at its best! These savory pumpkin rolls are hearty, full of flavor and oh so soft! These pinwheels are a fun alternative to regular pizza if you want to change things up, whether you serve them as an appetizer or a main with a green salad. These babies are also totally customizable, and super simple to make, all you need is your favorite pizza dough and a food processor here. Savory pumpkin rolls are great warm or cold, so you can take them with you for breakfast or lunch the next day. They also freeze well.
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Simple Buddha Bowl recipe with kale, edamame, fig and a creamy tahini dressing.
This simple little green and purple Buddha Bowl makes a wonderful light and fresh meal. Sweet figs, crunchy edamame, lemony kale, fresh sprouts and a creamy sweet mustardy tahini dressing are so good together! It’s raw, vegan, gluten-free, extra healthy and super delicious, everything you’ve ever wished for! 😉 …
Vegan Obazda spread makes a great snack or appetiser.
Oktoberfest is over, but it doesn’t mean we can’t eat German food, right? This creamy spread called Obazda or Obatzda is one of those Bavarian foods that everybody seems to love. Back in my vegetarian days it used to be one of my favourite snacks too. The classic German recipe is made with camembert, cream cheese, and butter, and it’s usually served with fresh pretzels or crackers. In this version I use tempeh and rejuvelac to make a tangy and delicious spread. It’s best if you let the spread ferment overnight or even longer before serving, but otherwise you don’t have a lot of work with this recipe….
Simple and delicious red lentil falafel with creamy cashew tzatziki.
In today’s recipe some simple ingredients transform into little balls that are bursting with flavour and have awesome texture. These spiced red lentil falafels with fresh parsley and cilantro are super simple and quick to make, and I know you all will love them. Because these red lentil babies are also healthy, oil-free, gluten-free, high in protein and most importantly extra delicious! The nutty and herby vegan red lentil falafels go perfectly with creamy cashew tzatziki or any of your favourite sauce. Serve them warm or cold, with a big salad or baked potatoes, in pita bread or in a sandwich. You can also use them as ‘meatballs’ over spaghetti, or just snack on them throughout the day.
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