I love Mexican food! When I decided to cut down on meet and eventually become vegan, I knew I had to find a way to indulge myself with tex mex food from time to time. Sweet potato boats have proven to be the perfect vehicle to take me to vegan Mexican food heaven. And yes, it was very easy to get to!
Let me introduce my go-to recipe for lazy nights or when I just don’t have the time to cook. I only baked home-made gnocchi once. With spinach leaves, real potatoes and all. It was delicious but oh boy, it took a loooooong time! I think I spent over 2 hours in my – at the time - tiny kitchen, battling around with my pans. Now I just buy gnocchi at my local supermarket but I make sure I pick the good quality ones. An easy way to check if your gnocchi are real is to look at the percentage of potato at the back of the packaging. I always take gnocchi with at least 70% potato. Always.
Kale is so much more than this green piece of frilly lettuce that gets even greener once you cook it. Raw or cooked, I love this veggie so so much because the taste is quite unique. And when you know how packed with all the good vitamins and minerals (manganese, calcium, copper, magnesium, potassium) it is, you love it even more.
Beetroot is one of the coolest vegetables manufactured by Mother Earth! They’re packed with minerals such as iron, manganese, copper, potassium, and magnesium but most importantly, they taste delicious, both raw and cooked! Valentine’s Day was a good excuse to cook something pink, ), a shade dedicated to love. I’ve already taken up the challenge to cook a 100% pink Buddha Bowl, which you can check out here. But stay over here, this dip is way easier to prepare!
The deep green shade of this smoothie says it all…it’s packed with iron and vitamin E, just what I need right now to fill myself up with energy during the winter months. Smoothies are a Sunday affair for me as I love taking the time during weekends to prepare a real, kingly breakfast. During the week, not so much.
Preparing smoothies is more of a weekend activity for me. During the week, I need a quick fix. Something like toasted bread with vegan butter + my homemade vegan London fog that takes only a few seconds to prep and I'm off to work. I'm definitely not a morning person even if I wish I was. I just prefer staying in bed a little bit longer than starting the day with a mess in my kitchen...and be late. This smoothie is super easy and vegan of course! Unleash your creative power to decorate it as wildly as you want!
During our short trip to Salt Spring Island last July, we had an amazing time strolling along the different stalls at the Saturday market. The lady at the Airbnb we rented recommended us to try out the tacos and they did not disappoint! One of the first things I did coming back from our relaxing weekend was to make my own version of the recipe which is slightly healthier (no deep fried avocados) and more satisfying (I could not help but add more veggies and grilled tofu). These tortillas are super easy to prepare and full of flavour.
My first time eating carrot cake (well actually zucchini cake) was in the beginning of fall a few years back in Quebec. We’ve got family there. Our host had replaced carrots with zucchinis because she had so many in her garden that she didn’t know how to get rid of it. Side note: it tastes almost the same as carrot cake and the ingredients are very similar. I remember asking her right away the recipe because her cake was scrumptious and ended up eating half of the cake on my own...
My reaction when drinking the first sip of this smoothie was “but this tastes like carrot cake!” And it really did! In addition to being packed with vitamin C, this smoothie really tasted like a liquid piece of cake, but a healthy one of course! During winter, we all struggle to keep a reasonable intake of vitamins and strengthen our immune system. Spices like ginger and cinnamon will help you do just that. It’s the best medicine you can treat your body with!