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.
Breakfast & drinks
Lunch
Soup
- Dahl
- Fast noodle soup (with TVP)
- Cauliflower soup
- Brown lentil soup
- Spicy winter soup
- Mixed vegetable soup
- Pumpkin carrot soup
- Creamy sweet potato soup
- Leek & sweet pea soup
- Lentil pumpkin soup with quinoa
- Quick & easy noodle soup (with tofu)
Dinner
Side dishes
Potato based dishes
- Winter casserole
- Tartiflette
- Kale stoemp
- Salade liègoise
- Hachis Parmentier
- Brussels sprouts, potatoes & bacon
Quiches
Eggplant based dishes
- Pasta alla norma
- Eggplant-quinoa roast
- Eggplant, tofu and spinach lasagne
- Gnocchi, eggplant, tempeh & mozzarella tomato sauce
Full meals
- Nasi goreng/ fried rice
- Stuffed red bell peppers
- Mushroom risotto
- Pasta with red bell pepper sauce
- Tofu, spinach & green peas
- Lentils with roasted veggies
- Purslane and green peas sauce
- Thai vegetable & tempeh curry
- Quinoa, lentils, cauliflower & tahini dressing
- Wraps with chick’pieces, kale and sweet peas
- Quick pasta dish with mushrooms, leek, cherry tomatoes
- Oven baked gnocchi
- Ginger infused, stir fried noodles with broccoli & Swiss chard
Sauce/ dressing
Snacks/ desserts
- Spicy mango cake
- Chocolate/ coconut haystacks (yogi times)
- Kale crisps
- Nice cream
- Chocolate mousse
- Frangipane pie
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