Enter the last month of summer with this fresh veggie loaded Sicilian pasta with eggplant, bell pepper and tomatoes! All these beautiful vegetables absorbed warm summer sunshine and bestowed us with their best flavors! There are more veggies than pasta in this recipe so you can indulge yourself with a big bowl of it without…
Archives for July 2019
Vegan Rhubarb Muffins
Recently I was craving sweet and rich bakery-style muffins, the ones I used to make before I turned vegan. Usually I try to make my desserts lower in fat but this time I wanted to recreate that texture that is based on animal products but still keep it healthier and of course cruelty-free. And here…
Raw Sorrel Soup with Yellow Squash Zoodles
Summers days are perfect for raw cuisine when it’s too hot to eat warm food and you simply feel lazy to cook. My raw sorrel soup with crunchy yellow squash zoodles is so refreshing and makes super fast but full of vitamins, healthy and light meal. The recipe makes two small portions but feel free…
Chickpea and Pattypan Squash Tikka Masala
Smooth and silky curry sauces are my new favorite things to cook. My Tikka Masala base is very similar to the one in Vegan Butter Chicken. In both recipes I’m using cashews for creaminess. I decided to play with different textures of slightly crunchy roasted chickpeas and juicy pattypan squash. The pattypan squash is firmer…
Vegan Strawberry Cheesecake with Oat Crust
If you’ve read my post about Baked Vegan Cheesecake you know that I don’t like raw frozen stuff. Also I just love strawberries and I wanted to put them into a filling of my vegan cheesecake. Strawberry filling makes the texture of it less dense but it tastes amazing and light. I tried to use…
Roasted Carrots with Turmeric Tahini Sauce
Do you like roasted carrots as much as I do? Then you will love this recipe! The flavor combination of roasted carrots and turmeric tahini sauce with chickpeas, garlic and fennel seeds is to die for! I made the sauce quite thick, almost like a purée so you can dip the carrots into it and…
Persian Rhubarb Stew with Chickpeas and Lentils
After making my Vegan Khoresh Rivas I was thinking about another variation of this Persian rhubarb stew. Rather than adding actual meat replacements I switched to more whole food style. Chickpeas and lentils work really well in this recipe. This time I replaced half of rhubarb with celery so the stew is less sour, has…
Courgettes Stuffed with Red Lentil Curry
Look at this lovely little courgette. It’s asking you to stuff it with some delicious flavorsome goodness. My choice of mild red lentil curry hits the spot and it’s absolutely perfect with a side of yellow turmeric rice. The dish is just slightly spicy but so fragrant! Feel free to add more hot paprika or…
Vegan Rhubarb Mini Galettes
Sometimes I just want to make dessert only for two people. And when it comes to baking it’s hardly the case. But when you’re making such things as galettes it’s better to eat them the same day. So baking these personal vegan rhubarb mini galettes was a fantastic idea for a light treat. I had…