Everyone who knows me, know that I’m a huge food-lover. I love every type of food, and trying new things. Food is not only delicious, but very social and of course important for your wellness and health. I’ve always loved meat and enjoyed all the different flavors and dishes you can cook with chicken, steak, and pork. One night I was in the mood for a great documentary, I was scrolling through Netflix when I came across a documentary called ” What The Health”. I gave it a try and 1.30 hour later, I can honestly say that the documentary really changed the way I think about not only meat, but food in general. I wanted to learn more about what was shocking news to me, so I did some research on my own. I now really understand why people want to become vegan. I wanted to try it for myself, but found it hard to only eat vegan in my everyday life ( I know this is a bad excuse…). However, I did (and still do..) try to make some effort to cut down on meat consumption. Therefore I have done some research and tried out some delicious easy-to-make vegan meals. Here are some recipes I L-O-V-E-D and want to share with you.
Burritos make the best on-the-go breakfasts. Simply wrap them up in some kitchen foil to keep them hot.
Ingredients( serves 2)
1 tablespoon sunflower oil
1 red (bell) pepper, sliced into strips
2 spring onions (scallions), roughly chopped
8oz. can cannellini beans, rinsed and drained
1 tsp. mild chili powder
1 tsp. smoked paprika
1/2 tsp. ground cumin
uice of 1 unwaxed lime
A handful of fresh coriander
1 red chilli deseeded and finely sliced
1 large avocado, finely sliced
4 soft tortilla wraps
In a large frying pan or wok, heat the oil over a high heat. Add the red pepper and spring onions to the pan, and cook for 1 to 2 minutes. Add the cannellini beans to the pan along with the chili powder, smoked paprika, and cumin. Stir frequently, crushing the beans slightly, cooking for a further 2 minutes. Remove the pan from the heat, and stir through the lime juice, coriander, and red chili. Lay out the wraps, and load in the hot filling. Scatter mix with coriander and avocado slices to garnish.
Mango rice paper rolls
So fresh and YUMMY!
1 large avocado
2 medium sized carrots
¼ small red cabbage
handful of baby spinach
handful of cilantro
10 rice papers
2 tbsp sesame seeds
150 ml peanut butter
100 ml coconut milk
½ tbsp finely grated ginger
1 garlic clove
1,5 tbsp soy sauce/tamari
1 tbsp sweet soy sauce( ketjap manis)
1 tsp Sriracha or another hot sauce
¼ tsp ground coriander
¼ ground cumin
½ tsp finely grated palm sugar
juice from 1 lime
Cut all the vegetables and fruit into 8-10 cm ribbons. Soak the rice paper in lukewarm water until it has softened a bit. Place the baby spinach, coriander and sliced vegetables and fruit in the middle, making a line. Fold the edges of the rice paper over the middle and roll up into a cigar very tightly. Top with sesame seeds and repeat with rest of the rice paper. To make sauce, blend all the ingredients until smooth and season with salt and pepper.
Pita breads make wonderful pizza bases that can be loaded with toppings and baked in the oven.
Ingredients (serves 2)
4 white pita breads
4 tbsp. tomato purée
4 mushrooms, sliced
2 tbsp. jarred artichokes in olive oil
1 tbsp. pine nuts
1/2 tsp. dried oregano
Drizzle of olive oil
1 red chili, deseeded and finely sliced
Handful of arugula leaves, to serve
Handful of basil leaves, to serve
8 pitted black olives, to serve
Preheat the oven to 220 Celsius. Arrange the pita bread on a baking tray, and spread one side with the tomato purée.Press the mushrooms onto the tomato purée. Shake off any excess oil from the artichokes, roughly slice them, and then lay them onto the pitas. Scatter over the pine nuts and oregano, then drizzle with oil. Bake for 10 minutes until the base is golden. Scatter with chopped chilies, arugula leaves, basil leaves, and olives to serve.