The ingredients list for this one is pretty short. I used aubergine, courgette, mushrooms, red bell pepper, tomatoes, coconut milk, and some wheat-free lasagne sheets. That's it. There's just something about all of the flavours being combined that makes this just so delicious. It's also so much healthier for you than regular lasagne and won't leave you tired and bloated after eating it.
Usually, a lasagne consists out of a lot of wheat, a lot of dairy, and possibly way too much meat. I posted a vegan béchamel sauce recipe a while ago and also made a lasagne using that sauce. However, making something like that requires quite a lot of time, since you have to make 2 kinds of sauces (the red one and the white one) and then wait for it to cook in the oven for another 40 minutes. I wasn't feeling that patient, and I had been studying for too long to still put effort into making 2 sauces to be honest. But I did want lasagne, so I experimented a little. I think this is my favourite healthy lasagne I've made so far. I think even people who want meat and cheese with every meal, would even enjoy this. It doesn't taste all that 'healthy', even though it is.
The ingredients list for this one is pretty short. I used aubergine, courgette, mushrooms, red bell pepper, tomatoes, coconut milk, and some wheat-free lasagne sheets. That's it. There's just something about all of the flavours being combined that makes this just so delicious. It's also so much healthier for you than regular lasagne and won't leave you tired and bloated after eating it.
0 Comments
This place couldn't be more different from the first restaurant in Hamburg I reviewed. It's a small, cosy restaurant situated near the water called Ti Breizh. It's a crêperie that is owned by a French man, and about all of the staff members speak French too. Almost all of them were wearing a typical, striped t-shirt, which just added to the 'French' value of it all. Sadly, it was raining a little when we went there, but otherwise you have the opportunity to sit outside on a wooden sort of stage on top of the river.
I've always loved 'macaroni met kaas & hesp', which is a Belgian (I think) version of the American mac 'n' cheese. The way my mother used to make it is just add cream, some cheese, and ham to fusilli. It was not my intention to make something similar to it, but it just kind of happened.
Instead of the cream, you'll use coconut milk. Instead of cheese you'll use kudzu to thicken it and nutritional yeast to give it a cheesy flavour. Instead of meat, you'll use sun-dried tomatoes. Top everything off with some garden cress, tamari, and black pepper. Just delicious. A while ago I went on a very short city trip to Hamburg in Germany. I did some research to see if there were some vegan-friendly restaurants that wouldn't leave me feeling sick and bloated during my stay there. So the first restaurant we went to was 'Golden Temple Teehaus'. It's completely vegan and organic. As the name suggests, it's actually a tea house. They serve a lot of different kinds of tea and vegan baked goods. But they also serve a few curries and soups each day.
I know, I know... A cacao smoothie that is green? But I promise, it tastes a lot more chocolate-like than it looks. This might seem like a strange recipe (like a lot of the other things on this blog), but I wouldn't be posting it if I didn't think it was delicious. You could drink this for breakfast or just as a snack in the afternoon. Or even prepare it as a post-work-out shake.
You'll need kale and spinach, but I also added chlorella and spirulina (this is optional), these thinks will make your shake so green. So if you don't use the algae, you smoothie will automatically look less green. You'll also need persimmons, kiwi, oranges, banana, and an apple. This wouldn't be a chocolate smoothie without cacao. So you'll need that too. Perfect start to your day and great pick-me-up during your afternoon blues! I've been meaning to make some new veggie burgers for so long. You might remember the portobello sweet potato burgers in the beginning. The sweet potato patties tasted great on their own too and are still one of my favourite recipes to date. But I had heard a lot about black bean burgers and wanted to give them a try. There's one problem though... I have not been able to find black beans anywhere, so I'd been putting off making bean burgers for so long because of it. Besides the colour, I didn't find anything special about them online, so when I was in such a burger mood a few days ago, I decided to just use other beans instead and hope that black beans were not some kind of magical ingredient I was completely omitting. I ended up using both adzuki and brown kidney beans.
Apart from the beans, I used some veggies that I figured would do well in the burger, some oats, and I eventually added some coconut flour since the mixture was a little too wet and would never be mouldable in a burger-like shape. They ended up being so delicious. I honestly didn't expect bean burgers to taste this good. Maybe it's the spices I used, the sweetness of the tomato ketchup, or the mix of veggies that make this recipe so great, I don't know. But I will definitely make this again! So I've posted some recipes for oatmeal before. This one, however, trumps them all in my opinion. I have been making my oatmeal like this for the last few months. Every time. I would've posted this recipe sooner, but I just realised last week that I hadn't posted it yet. Silly me. I have found from experience that I prefer to add coconut milk instead of any other dairy-free milk to make my oatmeal as creamy as can be. I also like to add a banana for extra sweetness, yet I only add it at the very end since I don't like it when it's cooked. Optionally I'll add some flaxseed and maca, but I always add some cinnamon and vanilla.
Of course, the toppings I add depend on whatever ripe fruit is laying around the house. And I always add a massive amount of fruits. Because fruit makes everything better. I also really love to add some puffed quinoa and won't often make oatmeal without it. Sometimes I'll also add some puffed brown rice, although I prefer the quinoa. Also bee pollen and chia seeds also often make an appearance. I want to start off this post with a few stories. Let's start with the story of Rose-Marie Swift, the make-up artist of a lot of (ex-) Victoria's Secret Angels like Miranda Kerr and Gisele Bundchen. She has been a make-up artist for over 20 years. Several years ago, she started to experience health issues. Her blood turned out to contain toxic levels of heavy metals, as well as high levels of pesticides and other chemicals. Eventually she was told these results were due to her work in the cosmetic industry. She eventually created her own line of organic colour cosmetics called RMS Beauty. It was the first range of natural cosmetics I fell in love with because they perform so beautifully. And I have a feeling I will continue to use them for a long time.
On to the second story... Not as dramatic, but probably more relatable for lots of you (me included). Kjaer Weis, also a well-known make-up artist, noticed that almost every woman in her make-up chair had a few make-up products they found irritating to their skin. She figured that when the short-term effects were present in the form of rashes and break-outs, then what would the long-term effects be? When she started looking into more natural cosmetics, she realised that a lot of them didn't perform that well (I second that opinion), so she ended up creating her own line of luxury colour cosmetics. If you find these stories just as baffling and scary as I did when I first stumbled across them, make sure to keep on reading and learn about the possible dangers of regular cosmetics as well as tips to either stop or reduce your exposure to them. I've had a love-hate relationship with rice pudding my whole life. Or 'rijstepap' as we say in Dutch. Depending on how it was made and what toppings were used I either loved it or hated it. Obviously, I had not eaten the white rice and dairy version for years, so I don't know what came over me, but I suddenly felt like eating it.
When I made this recipe, I was really blown away by how delicious it was and it's so good for you too. It won't spike your blood sugar levels, but will keep you satiated for a while. This is a great breakfast, snack, or dessert. First thing you'll need is some sort of whole-grain rice. In these pictures I used brown rice, but you could use any type, even brown sushi rice to make rice pudding. I made this once with half black Thai and half red Thai rice (also known as black or red jasmine rice) which worked really well. Especially since jasmine rice is generally a little stickier. But whichever one you prefer will work! Next you'll need water and white almond butter. White almond butter is just made from blanched almonds. You could substitute for regular almond butter if you wish, but your pudding will look a little darker eventually. But if you're using red or especially black rice that doesn't really matter. Last ingredients you'll need is coconut sugar, vanilla bean powder, and cinnamon. Making 'normal' jam can be quite a process. This one is a quick-fix solution, however. This recipe won't take you hours, but will be equally delicious!
You only need three ingredients for this: raspberries, chia seeds, and coconut nectar. Raspberries - like all berries - contain a great amount of antioxidants. Because you don't boil them, all the good stuff stays in your jam. Chia seeds are very good for you. They contain a ton of omega-3 fatty acids, protein, and fibre. They'll replace the gelatine used in regular jam recipes. Coconut nectar is a low-glycaemic sweetener. It's the sap of the coconut tree, so it's unrefined, and has a syrup-like flavour which will fit perfectly with the raspberries. |
All recipes are plant-based, vegan, refined sugar-free, refined salt-free, free of extracted fats, often wheat-free, and mostly high-carb.
About meBelgian. 23. Computer scientist. Plant-based. High-carb. Vegan. Foodie. Cinephile. Food blogger. Archives
May 2016
Categories
All
|