It has been a month since I wrote here. A month in which at first glance nothing happened but at the same time plenty has happened. The ongoing lockdown in our country, which is starting to get to me more than I would like, makes life pretty boring. But it also caused a few changes…
These cookies, which I shared in my Insta story yesterday, are so good that I feel it would actually be a felony not to share them with you!So that’s were I come in! I translated it for you ánd made it vegan and slightly ‘healthier’ by reducing the enormous amount of sugar.
If you would have asked me two months ago what I miss most in my plant based life, my answer would have been: cheesecake! One of my favourite cakes ever since I tried it for the first time in Israel in 1985. I was hooked from the first bite! Sure, I’ve had plenty of vegan…
Last time I talked to you about substitutes for plant based feta. This time I want to show you alternatives for parmesan and ricotta cheese and eggs. Three important ingredients in Ottolenghi’s recipe for ‘Aubergine dumplings alla Parmigiana’
This really is a super easy and quick dish. The freshness of the added lemon zest and mint leaves makes it very suitable for a warm Spring/Summer’s day. Obviously it’s a healthy one too!
This dish consists of a stir-fry of kale, mushrooms, peas and leek and is served with ginger-turmeric-black pepper rice. Most of these ingredients are regarded as ‘Superfoods’. But what is it that makes a product a superfood? Below a short explanation and of course at the end the recipe to this delicious dish.
A soft and moist carrot cake, plantbased whitout loads of sugar. Easy preparation, suitable for any occasion.
How to replace eggs in a recipe. Here some examples of plantbased solutions for baking cakes and omelets.
Purslane is the one containing the highest amount of Omega-3 fatty acid, out of all green leafy vegetables. A delicious recipe with plantbased feta and Puy lentils
Great recipe for a Caesar salad, the plantbased way. You wouldn’t be able to tell the difference!
A salad of roasted figs, roasted tomatoes on a bed of fresh spinach leaves with a lemon chili dressing.
Step by step video with recipe for vegan chocolate and nuts bar
vegan recipe for rhubarb-lentil curry!
A vegan recipe for a Mexican fiesta
Chickpea omelet, great way to get your kids to eat vegetables.
Ever since the kids returned to school at the end of August, live has been very hectic. One of the main reasons that I did not meet my goal of posting at least three times a week. However, the fact that I manage to post only once a week does not mean at all that…
I have spent many summers in Sweden, in a house in the forest near to a lake. One of the great things about those summers was that we got to pick our own raspberries, blueberries but also chanterelles. Good firm chanterelles picked fresh taste so much better than the ones you buy in the supermarket!…
A must have condiment in the Middleeastern cuisine, pickled lemon. Easy how to recipe.
I have a weak spot when it comes to coconut, in all its forms. As soap, as creme, as shampoo, as lotion…..but most of all as food. I absolutely love its taste, its smell…. just everything about it. As to the why…is it really necessary to explain? Ok, for those of you who insist, it…