As it’s hard to find any pesto in the supermarket that does not contain cheese, I’ve started to experiment with making my own. Once, I had a great idea to make pesto with spinach and pistache, just to try it out. I liked it so much that I want to share it with you here today on the blog!
I love some creamy goodness to go with my carrots or just on toast or a cracker. I’ve never really been into hummus before but since half a year ago I’ve been eating it on a regular basis! I’ve always bought the stuff from the store and was never bothered to make my own, but since I got a food processor I wanted to give it a try, and oh boy! It’s just so much better when you make it yourself!
Something I really had to get adjusted to as a newbie vegan is the difficulty of finding snacks that actually are vegan and fairly affordable. Luckily I stumbled upon a recipe for these energy balls which are delish, moist and full of goodies (and they do satisfy my sweet tooth!!). They are also great on parties as a little snack or to take with you on a trip or to work.
Sesame seeds, I often only used them for a bit of decoration and in some Asian dishes, however, I never thought of making a paste out of it. Before becoming vegan, I’ve never even heard of tahini (sesame paste) and what you could use it for. When making your own hummus it’s a vital ingredient. But you’re also able to just use it on bread or toast! Its really simple to make at home and it is cheaper than store bought tahini.
Nothing beats the smell of homemade granola fresh from the oven in the morning, especially on the weekends! My boyfriend often asks what we’re going to have for breakfast in the weekend as he sees oatmeal as a more “boring” breakfast that is easy, simple and fast during the workweek. Sometimes when I get up early on the weekend I make homemade granola, just as a treat for the both of us. We usually mix it with soy yoghurt but when we need a quick fix for our sweet tooth during the day we snack on the granola a little as well!
I really thought I could never eat pizza again because I would miss the mozzarella too much. But pizza without cheese is actually way way better! It does not fill me up in the way pizza with cheese and fish/meat used to do. I still feel content but not exploding full any longer. The possibilities are also endless regarding toppings!
When turning vegan, I found it hard to think of anything to have for a dessert. Creamy desserts often contain milk. As a vegan I do no longer want to exploit cows for their milk but just enjoy them as the beautiful animals they are. Luckily there are also other ways to make a creamy dessert! I’m so happy to have discovered nicecream! It’s just so simple to make and way healthier than the ice cream I used to eat before turning vegan.
I often find aubergine a difficult ingredient in recipes, I simply never seem to get it cooked right.. But luckily this recipe changed that and now I absolutely love aubergine in recipes! This lasagne is very simple but tastes amazing and is very healthy (lots of veggies, yummy!).
Do you remember the almond pulp from making almond milk? Well, today I’ll let you know how to turn it into almond flour. Almond flour gives all the benefits of almonds and is gluten free. Furthermore, it gives this nice nutty flavor in your recipes which I absolutely love! I’ll come up with some recipes in which you’ll be able to use this almond flour soon (as I just love to get baking and recipe testing!).
Sometimes I have this large veggie craving but also need my carbohydrates to feel full and satisfied. After a busy day at work or an intensive workout, this is the recipe I go for. I love Asian food and often its simple and easy to make in just a few minutes! All ingredients are easy to obtain from your local supermarket so no long searches for complicated ingredients that you might never have used before.