Shrimp Burger
This chunky, moist and yummy Shrimp Burger is definitely not what you call date food. It’s messy, there will be chunks in between your teeth but boy oh boy it’s worth it! Head over to the recipe and get your shrimp on!
Deviled Eggs w/ Smoked Salmon
Eggs for Easter are a must! And this classic is a popular snack on any table. If you have a nice Easter breakfast, brunch or lunch with the family, then these festive eggs with smoked salmon should not be missed! Will you make them?
Truffle Grilled Cheese
Take a grilled cheese sandwich, add sautéed chestnut mushrooms and Truffle Tapenade what will you have then? Well ladies & gents, the most the delicious grilled cheese sandwich of your life! That is if you adore truffles (fake or real) like I do. So, truffle fans head over to the recipe and make this deluxe sandwich soon!
Steamed Pak Choi w/ Asian Spices
Pak Choi is a traditional Asian ingredient. The tender dark leafy green and crispy white stalk comes from the cabbage family and is great as a side dish when serving an Asian style meal. It’s also highly nutritious, packed with fiber and vitamins. I personally can enjoy this vegetable on its own with a bowl of rice – it’s that good! Hope I can persuade you too 😉
Jibarito or Smashed Plantain Sandwich (Vegan)
This Puerto Rican sandwich is made with smashed plantain (Tostones) and originally has beef skirt steak in it. But my version is completely vegan, super delicious and a perfect family or recipe for one meal!
Vegan “Steak”
I’ve never had steak in my life. So, when I decided to make myself a Puerto Rican Jibarito sandwich during the meat free week, I wanted to recreate a “steak” with soy cubes and black beans that I’d lingering in my pantry. Now, I know this not the real deal, but I must say this vegan or mock steak turned out amazing! With the right seasoning and texture this is a great substitute. Plus, this Vegan “Steak” can be used as burger or as meatballs too!
Wraps w/ Garlic Cashew Carrot Puree, Halloumi & Cucumber
These colorful wraps are nutritious, filled with crunchy veggies and will bright up your (stay at home) lunch!
Ube Gnocchi w/ Garlic Carrot Puree & Grilled Zucchini (Vegan)
I’ve always had thing for colored food. When I was younger, this would be mostly a color additive or dye (frosting of a cake or desserts) but as I grew older, I was more interested in natural colored food! When my mom told me about Ube (purple sweet potato), I knew I had to use them in a recipe. As a huge potato and dumpling lover, there was only one way for me to enjoy them: Ube Gnocchi!
Tteokkochi w/ Chicken Sausage & Spring Onion
If there’s one cuisine that has influenced me since 2020, it’s the Korean kitchen! The food, the people, the culture – I’m in love and intrigued! I can’t wait to travel again and visit this beautiful country, eat all the delicious food and explore their culture. This Tteokkochi (Rice Sticks) w/ Chicken Sausages and Spring Onion is an homage to another Korean treasure and a new favorite of mine. It’s made with chewy and crispy rice cakes/sticks, chicken sausages and spring onions. After they are lightly fried in a pan, they get a generous coating of the spicy and sweet Korean sauce. This Tteokkochi is heaven on a stick!
Soy Chicken Spring Rolls w/ A Green Curry Dip (Vegan)
Spring weather is in the air and so are these insanely delicious green Vietnamese inspired with a Thai touch spring rolls! They are made with soy chicken and are dipped in a velvety green curry dip. Super yummy, flavourful and packed with green goodness! Bring these to your work lunch, picknick or serve them as an appetizer. Either way, I promise you they won’t disappoint 😉