my love for vegan foods
Heather Crosby, creator of YumUniverse has just published her new book YumUniverse Pantry to Plate. Heather is one of those creative foodies, that you definitely have to follow if you are a lover of delicious vegan and GF food. In her new book she shows how fun it can be to play around with food without strict rules and create something amazing with whatever you have on hands. I am so happy to share one of my favourite recipes from her book and to give a copy of the book to one of you.
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Delicious soba noodle bowl with cornmeal breaded tofu and crunchy veggies.
This weeknight-friendly creamy soba noodle salad is full of awesome flavours. It’s packed with fragrant cilantro, beautiful, fresh veggies, such as radishes, zucchini and bell pepper, and my favourite spiced cornmeal breaded tofu cubes, then it’s all tossed with a slightly spicy and sweet almond dressing. It’s a light and refreshing bowl that’s filling and satiating at the same time. This soba noodle bowl recipe makes a great quick gluten-free and oil-free dinner option.
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This vegan asparagus tart with strawberry salsa is a must in asparagus season.
A lovely asparagus tart with a creamy, lemony and ‘cheesy’ bean base that’s quick and easy to make and tastes scrumptious cold or warm, especially with the sweet strawberry salsa on top. This recipe requires just a few ingredients and trust me when I say, you don’t have to be super experienced in the kitchen to make a perfect asparagus tart – this recipe is absolutely foolproof. This tart makes an amazing springtime appetiser or a simple dinner with a salad. Dee-licious, you’ve got to try this!
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Don’t you just love the colour of this Beet and Coconut Pasta?
This creamy vegan beet and coconut pasta is such a perfect comfort food. The sweet coconut milk, the earthy beetroots and the lovely, refreshing mint are so good with pasta. And with lemon zest and toasted pine nuts on top it’s a serious flavour explosion in one dish. This beet and coconut pasta is great warm and cold, it’s quick and easy to make and it’s packed with nutrients. And let’s be honest, who could resist this pretty colour?
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Green tabbouleh with asparagus, avocado, mint and lots of lemon juice.
This lovely vibrant green tabbouleh is loaded with fresh ingredients and lots of flavours, and it only takes a few minutes to put together. It’s a light yet filling meal, that’s perfect as a refreshing spring main or side. This green tabbouleh will keep well in the fridge for a few days, so you can also bring it to picnics and potlucks, or to work as lunch. If you are an asparagus fan, this salad is an absolute must for you.
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A quick and easy recipe for Raw Vegan Cashew Mozzarella.
This raw vegan Cashew Mozzarella is very easy and quick to make, requires only 4 ingredients and it comes pretty close to the traditional mozzarella cheese. It’s great in salads, in sandwiches and you can even put it on your pizza. I’m telling you guys, this cashew mozzarella is a game changer!
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