VEGAN RICOTTA! I adore ricotta and I wanted to recreate a vegan option. This is not only good on toast but for putting on pasta (in between layers in lasagna) or used as a dip. The options are endless! Let me show you how to make it.
Spring time is still not coming true so that's why I made this wonderful soup to keep you warm and satisfied. If you are fighting against a cold or flu even better to make this soup! This is soup is packed with protein from the lentils, comforting because of the fresh ginger and turmeric and yet oh so creamy because of the oat cream. Enough chit chat, let me show you how to make this wonderful soup.
There is an Belgian Baguette chain in my city where I grew up called Smoske. They sell huge baguettes with meaty and creamy salads and mostly topped of with lettuce, tomatoes and carrot. I always was a big fan of the shawarma salad. When I went vegan I wanted to recreate this salad straight away because it is addicting! My version is slighty different. I used pita breads and some fancy garnish on top instead of traditional bread or sandwich toppings. Let me show you how to make it.
This is a special recipe! So magical and inspired by the Black Lake and Gillyweed! I am so excited. The sun was out and I went to park to sniff some spring vibes and I got so inspired that I made this recipe in a recipe video. Let me show you how to make it.
When I went vegan I had completely accepted that I would never eat an omelette or something eggy again. Then I discovered chickpea flour. They also call it gram flour. It has a yellow colour and mixed with plantbased milk or water, you make the omelette batter. And yes that is super jummy! Let me show you how to make it: