It is springtime! Magic is blooming all around us. And some amazing produce came on my way this week so I thought to create an incredible picnic spread with the highlight of the show: vegan camembert! I have not eaten such an amazing cheese since I became vegan. The rhubarb, rose and strawberry jam compliments the tart and tangy cheese. Some of my favorite fruits: apricots, grapes and strawberries. Fresh sourdough baguette, that just came out of the oven. And some crispy almonds and chickpeas to get nuts. Although the jam is the only recipe I made myself I wanted to show how easy it is to create a picnic spread for your friends and family.
PROFESSOR SPROUT'S CAULIFLOWER AND POTATOE SOUP 🌿 Goodday my fellow Witches and Wizards! It is time for Herbology Class! Earmuffs ready! Today I created a creamy and delicious cauliflower and potatoe soup with bay, my favorite dried herb blend, lemon and garlic. Garnished with a mini cauliflower steak, dill, spring onions, pesto, enoki mushrooms, radish sprouts and lots of love. I useally eat soups in the morning to get my day started. I have a lot of digestive problems and something warm and welcoming in the morning helps me a lot. Served with a sourdough baguette. All plantbased of course. As you guys may know I am obsessed with Herbology and later in life I wish to have my own greenhouse to grow my own produce. I have more than 60 plants in my small apartment and love to take care of them. Plants are friends!
Brunch is my favorite meal of the day. That in between food from breakfast and lunch combined is so good. And I love to make nice spreads so everyone can dig in and make their own sandwich. I created a cashew cream cheese with soaked cashew nuts, garlic, lemon zest and spring onions. Really easy to make and so good! Let me show you how to make it.
Sisters and brothers of the Universe I present to you... COSMIC CREAM TOAST ✨🌙 • I was dreaming about a beautiful toast last night. In all kinds of purple shades and stars and I had to recreate it🤩 I used oat-sourdough bread from the bakery and toasted that off.
This week I am spending my time with family and friends from my hometown. And it is so nice to get outside and take beautiful food pictures in my Mother's garden. As a family we used to eat a lot of homemade tuna salads. Served with a lot of bread and sometimes with a glass of white wine on the side. So delicious. But I needed to veganize this recipe and find an good alternative for the tuna. I am almost sure that there is vegan tuna on the market already. But in The Netherlands they only have a vegetarian option but we are getting there! So the base of this salad are chickpeas and avocado and it works so well! Let me show you how to make it.
Ever since I was a little snuggle muggle, strawberries has been always my all time favorite fruit. Of course they are delish dipped in chocolate or in other desserts but they are so versatile. You can even roast them in the oven with balsamic vinagar. But today I put them on a spelt toast with vegan herby cream cheese, candied nuts, sprouts and fermented cashew cheese. The only thing I can say is ooooohhhh yeahhh baby! Let me show you how to make.
I finally made my Black Lake Burger inspired by the Harry Potter Series (Goblet of Fire). I am obsessed with the black lake, the aestetics, the story from the book, deepwater, creatures like waterdemons and merpeople. When I created this burger I had the imagination of the merpeople eating this burger within their colony and one of the hungry merpeople is asking for another one and the mother mer says: AAAAAAHHHHH ONLY ONE!!
On this beautiful sunday morning I went to the Forbidden Forest to pick some magical mushrooms. This is one of my favorite brunch or lunch toast recipe. Crispy sourdough toast with vegan cream cheese, rocket, pan-fried mixed mushrooms with fennel seeds, gin pickles, mustard-sesame dressing and spring onions. So delicious! Let me show you how to make it.
As a vegan you have to be creative to make a grilled cheese taste good. So I put the most beautiful flavours and colours together and came up with this witchy grilled cheese toastie. Two slices of sourdough with a homemade mango-turmeric chutney | Garlic spinach with nutmeg | Beetroot | vegan goatcheese | figs and purple sprouts that I got from Professor Sprout the other day. This sounds great, right? Let me show you how to make it.