Perfecting the art of baking vegan pizza is so much fun! If you're addicted to Italian food like I am, but veganized of course, then you can check out this other delicious vegan pizza recipe featuring broccoli, mushroom and pesto. I'm sure you'll love it as much as this one. When throwing a pizza party you'll probably want to make several sorts. Well I surely do!
Since making my own pizza dough, there is no way back to the frozen aisle! Homemade pizza is a real game changer and is a favorite of mine for Saturday’s dinner parties. This recipe was born shortly after eating at “Virtuous Pie”, a new vegan pizza restaurant chain with locations in Portland and Vancouver...
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!
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.
This recipe is a no brainer (except for cooking the chickpeas myself). If you’re running out of time, just buy canned chickpeas and you’ll save yourself a little bit of time. I’m still trying to convert my other half to veganism - it might be an impossible quest – and this kind of recipe really helps him enjoy vegan food more and more.
Does it happen to you too ? Imagining recipes when you can’t find sleep at night? Well it happens to me ALL the time! If you need to fix insomnia, please take a short cut here. If you want to prepare those beautiful vegan broccoli tartelettes, stay with me.
I’ve been dreaming about creating these really cool toasts for a while now, not only to seduce my other half (it’s already done, we’re getting married, yeahhhh!) but to make our meals at home an amazing experience. Since buying my mini cookie cutter, styling food has been so much easier. Because let’s be honest, those little beetroot and avocado hearts make all the difference!
If you don’t know where to start with vegan cuisine, just pick this recipe. You’ll wonder why you didn’t embark on this journey without meat and dairies sooner. What I love about this recipe is the mix of textures: the caramelized chickpeas, the smooth flatbreads and the crispy cauliflowers. A pure delight.
Experimenting with pink hummus for the very first time kind of reminded me one of my favorite game as a child: playdough!!! My food processor is tiny (urgently need to buy a new one, any recommendations?) and I had to blend my pink hummus one batch at a time, never using the same amount of beetroot.