Haaa...portobello mushrooms! You're the foundation of my burgers, the pillars of my stir-fries and the roof of my grain bowls. Who doesn't like them, really? I've been dying to create my very own vegan stuffed portobello recipe and here it is! Coudn't be easier, healthier or more tasty, I promise. I've been playing around with pesto a lot lately and it's a nice change to tahini sauce and the likes. For example, I've used some when creating my first vegan pizza, brushing all the broccoli florets with it. I know it sounds weird but wait for the verdict: really scromptuous if you ask me!
Roasted cauliflower with a delicious tahini sauce might have become my latest addiction! You'll probably laugh when reading this and think I'm a newbie (which I totally am when it comes to exotic food) but I had no idea what tahini was before moving to Vancouver. Since living in Canada, I keep discovering new ingredients every time I go grocery shopping. And this is fun! Ever heard of jicama or kohlrabi!? Nope, me neither! Keep an eye on the blog because I'll be posting vegan recipes featuring these new finds very soon...
When switching to a vegan diet, this kind of wholesome bowls are the perfect way to stay motivated! Both satisfying and tasty, you’ll wonder why you did not started this new diet sooner. Black lentils have an unusual colour which, however, offers more than just prettiness.
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!
I am very excited to share with you this amazing vegan shepherd’s pie recipe that is without a doubt the best Christmas/Holiday vegan dish I’ve come across so far. Even my omnivore husband loved it…and that says a lot! The richly flavored lentil mixture blends perfectly with the mashed potatoes! If you want to have some fun when baking this pie, don’t hesitate to place it under the broiler for just a few minutes the very end. The potatoes will be golden on the outside and marvelously soft in the inside.
I love quinoa bowls, they are so versatile and I’d love it to become my full-time job: “Quinoa Bowls Recipe Developer”. Sounds fancy, doesn’t it?? After a lot of practice, I’m happy to share that I’ve finally found a way to make the perfect crispy tofu and part of my secret is to set the oven to the right temperature.
Beside pretty yellow leaves and beautiful diffused sun light, one of the thing I'm so looking forward to in automn is eating pumpkins. I love them all: acorn squash, butternut squash, cheese pumpkins, kabocha squash, spaghetti squash and the list goes on and on...
Once again, I have to thank the amazing community of online food blogger. This time, I found my inspiration on Glue & Glitter, a blog full of amazing vegan recipes. I think what makes this recipe a gem is the homemade avocado pesto that you can spot in the center of the bowl.
Oh Indian food, we have never been very good friends. Somehow you are too strong and spicy for me but I want to give you another chance. Lovely people, have you ever combined two recipes together because you wanted to eliminate a few ingredients that you don’t like/can’t find/have never head of from both recipes and then it turns out pretty well?