I love Sugarsnap Peas! I love them steamed with some olive oil and salt & pepper, tossed through pasta or sautéed with some other veggies, but my favorite way of making them is with Asian spices and just eating them with plain rice or serving it as a side. Try it out and let me know yourself!
Eggplant or aubergine? The English prefer the latter, the North-Americans use the former and ya girl prefers them roasted in the oven, topped with spicy Harissa lentils and some Labneh to finish it off
Now I love a sweet and milky tea when it’s hot and soy based as I don’t really like or can handle cow’s milk, but that’s maybe a side note haha Yet, tea and milk go well and combined with some chewy tapioca balls (or boba pearls) it’s even better!
On my Instagram account I’ve shared this recipe with a REEL where I uploaded the music from that famous French Arabic guy. What these two have in common? Absolutely nothing…
On toast, in a salad, a wrap or as a side-dish, this Eggplant & Pomegranate Salad w/ Harissa is amazing! It’s packed with flavor and will please the meat eaters too. Are you ready for the next sexy side dish?
Easy Indian Samosa’s anyone? Yes, it is possible! I made these easy peasy Samosa rolls with rice paper and shallow fried them in some oil. You don’t have to do that too, but that crispy exterior does it for me! Check out the recipe and make this vegetarian en gluten free snack soon!
The holidays are over and I hope you had a great time. After all that delicious food, I am often ready for balance days with not too heavy dishes. These stuffed aubergines certainly do not disappoint. They are filled with the pulp of the aubergine, vegan mincemeat and the whole is flavored with Italian herbs. It is a simple, healthy and above all tasty dish. I’m curious what you think!
A snack board with some tasty snacks should not be missed on New Year’s Eve. Even with stricter measures, everyone usually likes good food and is instantly in a better mood 😉 So, look no further and put these Spiced Asian Chicken Sausages on your table! They are simple to make, have a delicious taste and you can easily replace the recipe with vegan sausages!
I love eggplants in tomato sauce, in pasta’s or in a curry. And this curry made with coconut milk and warm spices is one you’ll fall in love with! The warm Indian spices, heat of the chili (of course optional) and cool coconut flavor makes this a divine curry. Get inspired and treat yourself on a comforting meal!
Someone said that cauliflower is like the Leonardo Di Caprio of the cabbage world, because it’s so versatile in use. Grate it and you have “rice”, steam it and you have a lighter “mashed” puree or bake it and you have a whole roast done in less than an hour. But my fave is to pickle them and have them with a heavily spiced or fatty meal! So yeah, this make sense Leo 😉 Haha! But I am diverting, because in this recipe am baking the florets and coating them in a lush Buffalo Sauce – all vegan! Go go gooooo!
