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Baked Spaghetti Squash with Creamy Tomato Sauce

November 15, 2017 7 Comments

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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Vegan Savoury Pumpkin Rolls

November 1, 2017 8 Comments

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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Red Lentil Falafel with Cashew Tzatziki

October 11, 2017 16 Comments

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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Vegan Spiralized Beet and Squash Pizza

September 27, 2017 15 Comments

Spiralized beet and squash pizza with tofu spread and pesto.

Pizza is a staple in our kitchen. Sometimes I make a super healthy version with cauliflower or chickpea flour, sometimes it’s extra lazy using pita or tortilla, and sometimes it’s pretty classic, like this one today. I post my pizza pictures regularly on Instagram and you always ask me for the dough recipe, so here it is finally, my super simple and delicious classic pizza dough recipe….

Pesto & Pulled Jackfruit Tacos

September 13, 2017 11 Comments

Delicious spinach pesto and spicy pulled jackfruit tacos with kale and avocado.

This hearty taco recipe features soft corn tortillas, flavourful green pesto with spinach, pine nuts, and zucchini, spicy and meaty pulled jackfruit, fresh kale, and creamy avocado – doesn’t these sound like the perfect combo? These simple Pulled Jackfruit Tacos are perfect for a Mexican night, or as a quick dinner on any weeknight. These tacos are vegan and gluten-free, easy to make, but are still full of flavours and awesome textures. Try them!
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Chickpea Flatbread with Garlicky Spinach

September 7, 2017 13 Comments

Vegan chickpea flatbread with garlicky spinach from Zizi’s cookbook.

This simple vegan and gluten-free 2-ingredient chickpea flatbread makes a great breakfast or weeknight dinner. It’s easy to make, high in protein and it’s totally customisable. You can play around with your favourite spices here, or you can even add extra veggies to the flatbread. The garlicky spinach and the slightly nutty flatbread are a match made in heaven, but hummus, a spiced homemade cashew cream cheese or a simple tomato sauce go really well with this chickpea flatbread too….