Lasagne is one of those scary dishes. You think it’s hard to make. The truth is, it’s not really hard, it’s just much longer than any non-cooking maniac can bear. But if you break it down into steps, you’ll see, it’s doable. And it’s delicious. What is there not to like? The creaminess of the … More The obvious reaction to the 22nd of September (a.k.a. Autumn): vegan aubergine and courgette lasagne.
This stems from kitchen improv. As it happens every now and then to everyone who cooks daily. Those days where you couldn’t be arsed to think about dinner… And then it turns out that you actually cooked “something”. So here goes. I shall call this dish Coral Brocoli and New Potatoes. Coral Brocoli … More What to do with broccoli and new potatoes? Kitchen Improv with coconut milk and coral lentils!
Originally posted on The Nutritious Noodle:
Intuitive eating is a philosophy that allows you to trust your own body and its hunger signals. It promotes a healthy attitude toward food and your body image. As children, we eat when we are hungry and stop when we are full. At some point in our lives, we…
Did you know that “mange-tout” means “eat-everything’? There is nothing to discard in these beauties. So this is a post to praise and braise the “eat-everything”. You can just rinse them and and braise them with a pinch of salt. No, no need for cooking oil. They’re crunchy and delicious, a bit nutty. Enjoy.
As previously noted, if you prepare vegan Ramen, you’re bound to have some leftover vegan broth. Which is great news. Keep in a container in the fridge and the following day you can make either a vegetable stir-fry or a vegetable noodle soup. Decisions, decisions. It all depends on how much broth you add … More Vegan stir fry or noodle soup: you decide!
I had pesto for the first time 24 years ago in Rapallo, Italy, while travelling through Europe by train. There I was, ravenous, and a friend of a friend welcomes us in his home and serves us a plate of the cleverest food ever invented: pesto. It blew my mind. I understood why James Joyce … More Vegan pesto: little effort for tremendous effect
This is a favorite because it’s healthy, easy and you get to keep a nice sauce for other purposes (sandwiches, other salads, rice or warm noodles etc.). The ingredients you need for the salad are (1 person): ginger 1/2 smoked tofu pack (or regular tofu) 4/5 medium size mushrooms (any kind you like) 1 tbp … More In the mood for vermicelli noodle salad with peanut sauce?
Is Ramen Ramen without Mushrooms? This is, of course, a vegan question. The broth used for Ramen usually contains meet or at least fish. So I always thought that in order for Vegan Ramen to be tasty and plentiful, it had to have mushrooms. Problem: the under 16 year olds of the house have a … More Is Ramen Ramen without Mushrooms? Welcome to the world of vegan recipes with a carnivorous option… so that you have friends.
This is one of my all-time favorite recipes and it’s a two-in-one. Some people eat it as a soup and others as a curry with basmati rice. I was inspired by an original recipe by Katie Trant, a nutritionist who lives in Sweden, that you can find here. Except with baking, I seldom cook a … More Mung Bean Curry/Soup: you decide!
Thank you daughter, for needing my recipes. You made me realize that I really do love cooking and that cooking makes me feel good. Washing up, not so much. See? We have so much in common. The difference is that I still clean up. Ha. I am still a child, of course, yes. And now you … More It wasn’t me – or the perfect websites, recipes and videos on the net