Ever since I became vegan I’ve been experimenting with cooking and baking and creating yummy food. As a yogini I mainly abstain from using non-sattvic ingredients such as garlic and onions in my recipes. I use asafoetida to create a garlic flavour in dishes when needed. On this blog you’ll find different types of recipes, most are for main dishes, but there are recipes for soups, cakes & breakfast as well.
I have a lot of inspirators, which you can read more about here.
Raw kale pesto
Stuffed red bell peppers
Thai vegetable & tempeh curry
Gnocchi, spinach, mushrooms and soy cream from the oven
Gnocchi, eggplant, tempeh & mozzarella tomato sauce
Quinoa, lentils, cauliflower & tahini dressing
No crust quiche
Pasta alla norma
Wraps with chick’pieces, kale and sweet peas
Eggplant, tofu and spinach lasagne
Purslane and green peas sauce
Tofu, spinach & green peas
Quick pasta dish with mushrooms, leek, cherry tomatoes
Ginger infused, stir fried noodles with broccoli & Swiss chard