The Vegg is out and tickling taste buds around the world. The Vegg looks and tastes just like a hen’s egg. It has a creamy texture and smells super yolky. Expect to see a lot of pictures from me using the Vegg in a variety of recipes over… Read More »The Vegg – Scramble ‘Egg’ & Tofu Recipe
It is truly a delight to the taste buds. You don’t have to miss out on a thing being vegan, just be a little adventurous. You will need:1/4 cup cashews1 cup cold water (For soaking)230 grams (8 ounces) of firm tofu2 tablespoons lemon juice2 teaspoons… Read More »Vegan Sour Cream
Spring is the season for Asparagus. Regarded as a delicacy since ancient times, asparagus is a great anti-inflammatory and anti-oxidant. It’s high in vitamin K, A, folate, and iron. In this recipe, fresh asparagus is baked until tender and dressed with salty buttery tasting, soy,… Read More »Baked Asparagus with Balsamic Sauce
Capsicums stuffed with mushrooms, carrots, spinach, quinoa, and cashews. Choose a combination of sweet red, orange, and yellow capsicum (bell peppers) as they taste better and look glamorous. Serves: 4 Time: 1 hour 30 mins total Ingredients 4 large capsicums 1 tablespoon olive oil1… Read More »Roasted Capsicums Stuffed With Mushroom, Spinach and Quinoa
Making this simple and delicious ice cream is a dream come true. It does not take any effort and easily satisfies your taste buds with its unique and refreshing taste. This dessert is so addictive but in a healthy way. Enjoy! Ingredients: Two large ripe… Read More »Simplest Vegan ‘Ice-Cream’ Ever
This morning, sick of oatmeal and peanut butter on toast I turned to an old favorite – Tofu Scramble. Everyone has their own variations, but the rule of thumb is to squeeze and crumble the tofu into large clumps because it will crumble further as you cook… Read More »Tofu Scramble
You can use this sumptuous fried tofu to give the texture of meat. It is particularly useful as a bit-sized chicken alternative in curries, stir-fries, and stews; and great for entertaining skeptical omnivores. Tofu itself has a low amount of calories, a relatively large amount of iron, and little fat.… Read More »Simple fried Tofu
Chinese Spring Rolls are delicious. Crispy on the outside burst with flavor and texture as you bite into them. They are great as a side dish or as nibbles at a gathering and are surprisingly easy to make. As a bonus, they contain much less fat than store-bought… Read More »Vegan Chinese Spring Rolls
This has become my new favorite vegan tomato soup. Not only is this little treasure super easy to create but it contains tons of the antioxidant lycopene, which protects your skin from sun damage, especially important during these long summer days. It’s also easily adapted… Read More »Roasted Tomato Soup
How versatile and unique this little grain is, although technically it’s not a grain at all, but rather a chenopod, closely related to beets and spinach. That’s probably why it’s so nutritious. Quinoa pronounced ”Qin-wah” comes from the Andean region of Ecuador, Bolivia, Colombia, and Peru. Ingredients 1 cup of cooked quinoa 1 can of artichoke hearts 1 bunch of steamed green… Read More »Simple as Quinoa Salad