Today I wanted to share a third recipe from my new book Vegan & Raw 2 to celebrate the start of the summertime & barbecue season: Grilled vegetable skewers with Mexican quinoa. These are so much more fun than traditional kabobs with rice and really versatile. Serve them as a summery appetizer with several dipping sauces, take them to your next barbecue as a vegan side dish or enjoy them as a light lunch. Healthy party food with a Mexican twist!
This Chocolate Peanut Butter Banana Ice Cream tastes just like Snickers candy bars - or Reese’s peanut butter cups depending on where you grew up. Banana soft serve topped with salted peanut drizzle, raw chocolate sauce and crunchy peanuts… Sounds good, right? You can serve it as a sundae or pour it into a popsicle – whatever you’re in the mood for!
This Summer Vegetable Coconut Curry is a dish I have cooked in various different versions and it has been loved by everyone that has come across it. Sounds a bit big headed I know, BUT it’s a favorite in our house too. It’s perfect when you have sad vegetables in the fridge that you haven't had time to cook but also don't want throw away.
Looking for a quick and easy breakfast recipe that combines a creamy berry smoothie with protein-packed quinoa? Look no further! This Berry Quinoa Breakfast Bowl is super simple to make and packed with flavor. All you need is a handful of ingredients and your favorite smoothie bowl toppings to get the breakfast party started :)
Today I wanted to share another recipe from my new book Vegan & Raw 2 to celebrate the end of the vegan challenge & summertime: Cookie dough ice cream sandwiches. Smooth almond butter banana ice cream sandwiched between two chewy cookies… If there’s one dessert I can’t resist, it’s these ice cream sandwiches. Who would’ve thought you could make such incredible ice cream with just frozen bananas and a food processor!
Today Simon & I are making one of my favorite childhood comfort food snacks: mini pizzas! These Vegan Pizza Bites with Cashew Cheese are gluten free, really easy to make and loaded with flavor. The vegan cheese is a recipe from my new book ‘Vegan & Raw 2’ and I included three variations for toppings. One with cherry tomatoes, one with caramelized onion, and a third one with smoky bell pepper. Which one would you pick first?
I’ve found my new favorite breakfast: Banana Peanut Butter Baked Oatmeal! Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavors! The extra peanut butter on top is totally optional but highly recommended, because who doesn’t want extra peanut butter? Life is better with extra peanut butter.
Looking for a Vegan Spaghetti Carbonara recipe that tastes as good as the creamy Italian classic - or even better? I think you’ll be amazed by this creamy carbonara sauce! It’s almost fat free, it doesn’t have any cashews and all you need is 5 simple ingredients. Can you guess where the sauce gets its creaminess from? It starts with a ‘c’ and ends in ‘auliflower’: cooked cauliflower I also thought of a really simple vegan alternative to bacon… Ok, enough talking, let’s get cooking!
Today I wanted to share a first recipe from my new book Vegan & Raw 2 as a ‘sneak peek’ of what’s to come: Speculoos ‘Biscoff’ Cookie Butter. Have you ever tried speculoos ‘biscoff’ biscuits? As a child I absolutely adored these crunchy caramel cookies. I would sandwich them between two slices of freshly baked bread or dunk them in my mother’s coffee. Such sweet memories! This recipe for speculoos ‘biscoff’ cookie butter uses cashews as a base and lots of fragrant spices. It’s free from refined sugars, vegan and absolutely addictive if you ask me :)
Have you ever tried Sweet Potato Toast before? It’s such a fun alternative to bread and you can add any toppings you like. Sweet potato is one of my favorite root vegetables - it’s so versatile and flavorful! I love using it for oven-baked fries, gluten free pizza crust (there’s a recipe in my new book ‘Vegan & Raw 2’), chocolate brownies and easy breakfast recipes like today’s toasts. I’ve got 3 variations for you to try: one of with almond butter & banana, one with avocado mash and a third one with pesto. Hungry yet?
These Raw Vegan Chewy Chocolate Squares are really easy to make and so addictive – Simon & I ate all of them in two days They're only sweetened with dates which makes them chewy and sweet, and you can top them with a simple chocolate drizzle or a nice dollop of coconut whipped cream. A healthy chocolate treat to enjoy this Easter or any time of the year!
This Green Granola Breakfast Bowl is my favorite healthy breakfast when I’m on the go and I need a good start of the day to keep me energized. It gets its blue-green color from spirulina, a type of freshwater algae with really strong detoxifying properties. Spirulina is a great source of iron, it’s high in plant-based protein and loaded with vitamins. I like adding it to my smoothies, breakfast bowls and sometimes I even use it in raw desserts like superfood chocolate truffles. Excited to give it a try?