SOOOO guys I finally bought myself a waffle iron!! I have wanted to buy one ever since my mom bought one. This is because I got to see how great it is to have some freshly made waffles for breakfast. Plus, it also reminds me of the lovely breakfasts in family we have in our balcony or garden every time I go back home for the holidays.
This is my most recently acquired kitchen appliance and I am over the moon with it! It is seriously such a breakfast/lunch/dinner game-changer!! It comes so in handy when I am having a crazy week with overtime and everything else we all deal with. In busy days, I surely prefer speed and convenience over anything else.
The recipe of the savoury waffles I am sharing with you today is something really easy that you can throw together in literally 5 minutes. All you need to have on hand are 6 real simple ingredients. I use chickpeas flour in place of regular refined flour for an extra punch of protein and because I personally love its taste. However, for a gluten free version, you can also use quinoa, buckwheat or even rice flour instead. Ok, enough of waffling around (pun obviously intended because I am that funny)! Here is the recipe:
Savoury chickpea waffles (makes two)
- 40 gr chickpeas flour
- 5 gr psyllium husk
- 4 Tbsp water
- A splash of unsweetened almond milk (or any other plant-based milk of your choice)**
- 1 tsp baking soda
- 1 tsp baking powder
** I always eye ball it but I probably use around 30ml
- While you are heating your waffle iron, combine all dry ingredients together in one bowl.
- Add in the wet ingredients (water and milk) and stir them together/combine them
- Let waffle batter sit for 10 minutes.
- Scoop a few heaping spoonfuls of mixture into waffle iron and let it cook until it stops steaming and the light turns on. I actually leave for another minute or so because I like my waffles golden brown.
- Repeat with remaining batter.
- Transfer waffles to a plate, serve optional add-ins and enjoy!
Note: I never use cooking spray or oil because my waffle iron has non-stick plates. However, please bear in mind that you might have to use some oil in your batter or cooking spray in your iron in case this is not the case with the waffle maker you use.
I love to pair my crispy waffles with tofu scramble (you can find my recipe here: Tofu Scramble) but you can top them with whatever you like. I have also topped my waffles with some smashed avocado, sautéed mushrooms, capsicum and scallions and they tasted great.
Wish you all a great week ahead xx
The temperatures have significantly dropped in The Netherlands this past week. It has been snowy and rainy. As someone who was born in a sunny and warm country like Portugal, I must say that I get all excited when it snows! Well, except when I need to grab my bike and realise that I have my saddle frozen… that is just not fun. Apart from that, I love it!! haha It is such a beautiful change of scenery. Anyway, because cold and snowy weather asks for hearty comfort food for the soul, today I bring you my red lentil Dahl recipe. This is now the third time I have made it (always using different ingredients and measurements) but this recipe turned out to be the tastiest. I was so happy with its thick consistency because a good Dahl is traditionally fairly thick. The boyfriend love it and so did I! 🙂
If you follow me on Instagram or you have been following me here for a while, you guys should now how I am al about humble comfort food, especially when it is thick, creamy and infused with fragrant spices. This dhal is quite simple to make, perfectly spiced and comforting. It will satisfy your taste buds and certainly nourish your body down to the core. ♥
So, here is the recipe:
- 300gr of lentils, cooked
- 1/2 white onion, diced
- 1 red pepper, diced
- 1 can of diced tomatoes (400gr) or 2 medium ripe tomatoes, diced
- 2 1/2 tsp of garlic powder (or 2 cloves of minced garlic)
- 2 tsp of ground cumin
- 2 tsp of turmeric
- 2 tsp of ground ginger (or 1 tbsp of finely chopped fresh ginger)
- 1 tsp garam masala
- 1 tsp of paprika
- 1 tsp of fenugreek (optional)
- Fresh cilantro
- Vegan soya or coconut yoghurt (optional)
- Salt to taste
- Rinse lentils and soak them overnight in a bowl of water (see note)
- In a large pot heat 1/2 cup of water over medium high heat. Alternatively, if you prefer you can also use a tsp of olive oil instead of water
- Sauté onion, garlic and ginger for 3-4 minutes, stirring. Once translucent, add in red pepper and sauté for 3-5 minutes, until the onion is fragrant and has started turning gold. Then add salt, spices and turn heat to medium. Stir for another 3 minutes letting the spices toast and release their flavours.
- Strain lentils and add to the pot, along with water and tomatoes. Give a good stir, bring to boil, cover, and then turn heat down. Let gently simmer for about 15 to 20 minutes, until lentils are perfectly cooked and soft.
- . Afterwards uncover and check consistency. If it is watery, continue to simmer uncovered until it becomes nice and thick.
- If needed, adjust seasoning to your liking.
- Serve Dahl over a hearty grain like rice or quinoa; or pair it with toasted naan bread or flatbread toast.
- Garnish with chopped green onions, fresh cilantro and a drizzle of vegan yogurt.
*note: whenever I cook dried legumes, I make sure to soak them overnight for optimum digestion and less cooking time. Plus, soaking not only neutralises anti-nutrients but it also increases the nutritional value. It breaks down the hard-to-digest carbohydrates and protein tinto simple components that are easier for our bodies to absorb.
If you give this recipe a go, be sure to leave your feedback in the comment section below! Would love to hear from you.
It is finally pumpkin season and to celebrate it, I just came from the supermarket with various types of pumpkin (some of which are actually completely new to me). You should have seen me carrying them through the steep and narrow stairs (typically Dutch) of my house! haha but hey, they looked so cute and oh so pretty that I could not help myself! #sorrynotsorry Also, I swear they screamed “Please take me home with you!” and so I did (even though I have no idea of what I am gonna do with them because it feels like it is a waste to just cook them! haha).
Anyhoo, I am here today to share my pumpkin soup recipe, it is the perfect comfort food for brisk and cold Autumn nights. It is a bit different from the “typical pumpkin soup” because I added two of my fave veggies (cauliflower, mushrooms and spinach) to make it extra nutritious and comforting.
Whenever Fall and Winter come around, soup makes up my perfect staple diet for the week. I love to cook a pot of it in the weekend and store it in the fridge for when I come back home from work and gym feeling knackered during the week.
This soup recipe is just gently spiced with ginger powder and turmeric because I wanted to make sure that the pumpkin flavour shines above the rest. However, please do feel free to adjust the seasonings to your liking. My favourite thing about using pumpkin in my soups is the perfect silky and creamy texture it gives to it.
- 500gr pumpkin, peeled and cubed
- 200g carrot, peeled and cubed
- 1 medium-sized zucchini, peeled and cubed
- 150g cauliflower, grated
- 100g brown mushrooms (or any type really), finely chopped
- 2 handfuls of spinach leaves
- 2tsp of ginger powder
- 2tsp of turmeric
- salt to taste
- Fill a medium-sized pan with water and bring it to a boil over high heat.
- In the meantime, peel and dice the pumpkin, carrots and zucchini and put them aside.
- Then grate the cauliflower and put it aside.
- When the water is boiling, add the diced carrots, zucchini and pumpkin. Cover with a lid and let it cook for 10 minutes. Then, add the spices and salt and simmer for around 20 mins until pumpkin is soft.
- Turn off heat, and use an immersion blender to blend the soup until smooth.
- Add the grated cauliflower to the soup and simmer it again until it becomes soft.
- Then add the mushrooms and spinach leaves and let it all cook for more 3-5 minutes.
….And this is what you end up with:
A thick and creamy soup loaded with flavour! If you decide to make this soup recipe (which I hope you do!!), let me know in the comment section how you liked it! 🙂
Nothing beats a slow and steady weekend brunch at home with your beloved one(s)!♥ It was so wonderful to slowly wake up to a bright and sunny day this morning and since my boyfriend was at home, I decided to treat him (well, treat us..) to an entirely homemade brunch. Since my boyfriend is British, I promised that I’d include a sort of vegan English breakfast in our brunch. Gladly, he was not disappointed with the result. *phew*
So, today I am here to share my absolute favourite brunch staple: TOFU SCRAMBLE!! It is not only super easy and quick to prepare but it is also very nutritious due to its high protein content and 0% cholesterol.
The recipe below includes the basics I usually use often but you are free to play around with the spices and use any veggies you have left in the fridge.
- 200g firm tofu
- 1 small thinly sliced red onion
- 1/2 red, yellow or orange pepper diced (I actually used a mix of the three)
- A big handful of spinach leaves
- 50 gr mushrooms thinly sliced
- 1/4 finely sliced leek
- Fresh parsley to garnish
- 1 teaspoon of turmeric
- 1 teaspoon of garlic powder
- 2 tablespoons of nutrional yeast
- Cracked black pepper to taste
- Salt to taste
- Start by pressing the tofu, which increases its capacity to absorbe any flavourings and seasonings added to it. You can leave it draining with something heavy on top for about 10-15 minutes
- While the tofu is draining, you can prepare and chop all the veggies.
- Warm a skillet over medium heat with some water on it. Once hot, you may add the already thinly sliced onion and pepper(s) and saute until fragrant (about 3 to 5 minutes). Stir ocasionally.
- Once the tofu is well pressed, you can crumble it slightly using a fork (or simply your hands) to get the preffered consistency for your scrambled tofu.
- Add the sliced mushrooms, leek and crumbled tofu to the skillet as well as the nutritional yeast and the rest of the seasonings (make sure that the tofu is well coated). You will have most likely to add some more water to thin. Stir until well combined and let it cook it for approximately 5 to 7 minutes, until the tofu starts to get brown.
- Serve immediately with some fresh parsley on top.
We served our tofu scramble over some gluten free multiseed toasted bread and paired it with vegan sausages. I do not consume processed meat-alternatives like this on a regular basis but it is good fun to switch things up every once in a while. Plus, I could not call it a vegan English breakfast without the sausages, could I?
If you try this recipe, please let me know in the comments how you like it! 🙂
Small remark: I always buy organic tofu and would advise everyone to do it since, from what I have read, non-organic tofu is most likely genetically-modified and sprayed with toxic chemicals, which is just stuff our bodies do not need.
I frequently crave hearty and comfort foods such as a good coconut curry. This coconut chickpea curry recipe always manages to satisfy my cravings and, therefore, I just though I’d share it with you guys. It is tasty, effortless to makeand nutrient-dense. Plus, believe me, you can’t really get it wrong.
Now off to what matters: what are the ingredients and directions of cooking it?
- 1 medium onion, finely sliced
- 300-400 chickpeas, drained and rinsed
- 100gr button white mushrooms, sliced
- 150gr carrot, cut in half and then sliced
- 2 medium tomatoes, roughly chopped (you can also used the equivalent in canned tomatoes)
- 2 handfuls of sugar snaps
- 5 cobs of baby corn, cut into short lenghts
- 3 handfuls of fresh spinach leaves
- 100gr of red capsicum, sliced
- 100gr of yellow capsicum, sliced
- 400ml of canned coconut milk
- 100gr of firm organic Tofu (optional)
- 1 tsp of garam masala
- 1 tsp turmeric
- 1 tsp of ground black pepper
- 1 tsp ground ginger
- Salt to taste
- 1 small handfull of fresh cilantro
- Heat some water in a large pan and add the onion finely sliced. Cook until softened, it should take about 10 mins. Add all spices and stir to combine them properly. Cook for 3 mins, then pour in the chopped tomatoes, using a wooden sppon to break them up, and simmer for 10 mins.
- Pour in the coconut milk and add some salt to taste. Bring to the boil and simmer for a further 15 mins until the sauce becomes thick.
- Tip in the chickpeas, the carrot, fresh spinach leaves, yellow and red capsicum, baby corn and green beans (all previously boiled until tender-crisp), and warm through. Cook, stirring frequently, for a further 7-10 minutes.
- The tofu is totally optional in this recipe. When I use it, I like to cut it in small cubes and bake it in the oven with some mustard. However, in case you prefer, you can also tip the tofu cubes in when you add the chickpeas and the veggies to the pan.
- Taste and adjust seasoning if needed and as per your preference.
- Serve over some rice (white or brown) or quinoa and garnish with fresh lemon or lime juice and fresh coriander leaves.
For an incredibly flavourful curry is important to have the right blend of flavours and textures. This is quite a versatile recipe but I find that using these veggies, herbs and spices, makes it very rich in flavour, wholesome and satisfying.
If you try this recipe please let me know in the comment section below. Also, do you have a different coconut curry recipe that is also vegan? As a curry lover, I am always open to need recipe ideas! 🙂
When the weather is stormy outside, all I want to do is to cozy up inside and have some comfort food that feeds my soul. Hence why this recipe ♥
- Konjac/Shirataki noodles (rice noodles work just the same)
- Texturized soya protein
- Green beans
- Button mushrooms
- Pomegranate seeds
- To begin, drain the noodles and rinse them briefly under cold running water. Set aside.
- Soak your desired quantity of textured soy protein in hot water until it gets and tender and then drain. Set aside.
Cook a handful of green beans in a separate pan until they are crisp-tender. Drain them and cut them into shorter lengths.
Chop roughly two small tomatoes and place them in a pan with a tiny bit of water, salt and some dried herbs such as oregano, basil and rosemary (as per taste). Squash the tomatoes a little with a wooden spoon to get all the juices out and cook uncovered on a medium heat for about 10 minutes.
Shred one small carrot and chop a handful of button mushrooms into thin slices. Toss them in the pan and mix everything very well.
- Add the already cooked green beans to the pan and combine everything very well.
- When the edges of the textured soy protein begin to took a little bit crispy, remove from heat and allow to cool slightly.
- Serve and garnish the dish with some pomegranate seeds for some crunchiness and vibrant colour.
This recipe is super easy and nourishing and I hope you truly enjoy it. I would love to hear from you in case you decide to give it a try. Have a lovely weekend. Stay warm x