I know you need it right now. Nutrient dense, nourishing and hormone balancing soup, that you can just slowly sip from the mug. It is full of healthy af green vegetables and whole food fats that everybody’s saying you need to eat everyday. And the most beneficial thing is that you can go and forage…
Archives for March 2020
Vegan Lvivsky Syrnyk (Ukrainian Cheesecake)
Lvivsky Syrnyk is Ukrainian type of cheesecake made of cottage cheese, eggs, sugar and vanilla. As I replaced cottage cheese with firm tofu many times before, I though it should work great in this recipe too. Usually Lvivsky Syrnyk has denser and a bit grainy consistency than a normal one, yet my vegan version of…
Vegan Holubtsi (Ukrainian Stuffed Cabbage Rolls)
Ok now, when we all have more time to spend home, let’s use this moment to cook some ultimate Babushka’s comfort food. Which is vegan Holubtsi aka Ukrainian stuffed cabbage rolls. Honestly I was never a huge fan of this dish so now I am making not only vegan version of classics, but also an…
Spring Soup with Chickpeas and Ramson
Why do I call it spring soup? Because it’s lighter than usual hearty soups, it has lemony kick and, most importantly, it is full of spring greens! To make this ramson soup more satisfying I cooked it with chickpeas. Chickpea is hands down my favorite thing in soups. Check out my classic vegan Chickpea “Chicken”…
Vegan Carrot Banana Muffins with Pumpkin Seed Streusel
One of my favorite things to do is to take some healthy yummy foods and turn them into a dessert. Like these vegan carrot banana muffins with pumpkin seed streusel. I intentionally gave you a healthier option for these beauties. The muffins alone are completely oil-free and the streusel topping is optional. But don’t skip…
Vegan Qutab with Spring Greens (Azerbaijani Stuffed Flatbread)
Qutab is a thin stuffed Azerbaijani flatbread that is usually made with greens, pumpkin, cheese or meat. I made mine completely vegan and filled it with lots of our first green spring vegetable – ramson. Making vegan qutab the way I did, with almost exclusively ramson or wild garlic, is very brave. Obviously it tastes…