my love for vegan foods
This butternut squash pasta with pecans is my ultimate autumn comfort food. It’s decadent, creamy, savoury, slightly sweet from the squash and coconut milk, perfectly spicy and seriously satisfying. I am telling you, even the vegetable haters would love this sauce! ♥︎
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This raw beetroot noodles with avocado recipe is a very quick and simple one: maximum 10 minutes to make and you only need 3 ingredients for it! It can be an eye-catching starter or small snack, a delicious salad or side dish, or just a light and healthy dinner. Oh, spiralized beets, can you be any prettier?!…
This is the best vegan TOFU FETA CHEESE recipe ever!
This Vegan Tofu Feta Cheese is cheap and easy to make, and tastes almost like the real thing! It’s super versatile and customizable, great on salads, pasta, or pizza. My Vegan Tofu Feta Cheese has been a reader’s favorite for a long time now, I hope you’ll also enjoy it.
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This super fudgy, rich and dense vegan no-bake sweet potato cake is such a treat! It’s perfectly sweet, super chocolaty and extremely satisfying. This recipe is really quick and easy to make, using only 4 simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder, shredded coconut and sugar. And no flour!…
This Brown Rice Bowl with roasted chickpeas and sweet potatoes, garlicky spinach, and an extra creamy maple-tahini dressing is simply delicious. It’s the perfect budget-friendly weeknight dinner when you are looking for something healthy yet still satiating and comforting.
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This subtly sweet and spicy pumpkin and apple soup is a must-have for autumn. It’s a simple, creamy and comforting dish for colder days. This soup is healthy and nutrient-rich, quick to make (only 30 minutes) and the best part that it’s totally customisable: try with sage, bay leaf, summer savory, smoked paprika, curry, cinnamon or even cardamom!…