French toast is one of those dishes that may seem as if it must be inherently illusive for plant-based eaters. A truly saddening thought for any lover of this sweet breakfast treat that potentially dates back to Roman times. Thankfully, vegan French toast is not only feasible but just as tasty, as I realized on the rare occasions I stumbled upon the dish at vegan eateries (the best French toast I ever had was at Veggie Galaxy in Cambridge Massachusetts, near Boston – not to be missed if you’re in the area!). I’ve seen various versions of vegan recipes out there, some including chickpea flour, banana or tofu. When the irresistible French toast craving struck I finally ended up mixing together quite a basic concoction, which I later simplified even further.Continue reading “Super Simple Vegan French Toast”
I’ve had a wonderful weekend filled with workouts and lots of good food with friends, enjoying the gorgeously golden autumnal weather here in Zurich. It’s a beautiful time of year and I’m feeling very mindful and satisfied with enjoying the little things, like the yellow and orange leaves on the ground, the smell of chestnuts in the air and lighting candles in my apartment while catching up with friends or cooking my Sunday meal prep.
One thing that is always part of a good weekend, if you ask me, is some soul-satisfying brunch food. And while my go-to is usually a smoothie bowl, I also have a never-ending love affair with pancakes… They remind me of childhood and taste super indulgent, while actually being really nourishing (well, these ones at least 🙂 ). They’re also very quick to mix together and only take a few minutes to cook – perfect for when you’re hungry after a weekend workout or just in the mood for something comforting.Continue reading “Healthy Vegan Pancakes”
My love of smoothie bowls knows no bounds, especially during summer time. There is nothing more refreshing, nourishing and satisfying to me than a vibrant smoothie bowl with an array of gorgeous toppings. The fact that they’re so easy to whip up and don’t require any ingredients you can’t keep stored, makes them such a great breakfast, snack or even lazy weekday dinner.Continue reading “Simple Smoothie Bowls: Mango Spinach & Cherry Blueberry”
It’s been a while since my last post, so I’m happy to finally be back with another recipe 🙂 Most of September I was on holiday in Indonesia and somehow I just didn’t have any time or energy to dedicate to my blog or food photography.
But never mind that now, let’s talk about these crunchy, deliciously sweet & salty, nourishing, comforting and super speedy Maca Peanut & Salted Date Quinoa Granola Crumbs. A serious mouthful. What is it exactly? Not chunky enough for granola, yet still kind of clumpy, I wasn’t quite sure what to call this mix (“grumps” came to mind, but didn’t have quite the appeal I was going for), so I settled for “granola crumbs”. They can be sprinkled on top of smoothie bowls or fresh fruit or eaten on their own with mylk, for a satisfying (and seriously addictive!) snack.Continue reading “Maca Peanut & Salted Date Quinoa Granola Crumbs”
Today I’m sharing another smoothie bowl recipe. My go-to smoothie is my all-time favorite blueberry smoothie, but I do love a good green smoothie every now and then. Getting in some greens while enjoying a sweet bowl of deliciousness AND getting a protein boost sounds like a pretty good win-win situation to me.Continue reading “Green Protein Smoothie”
There are arguably some recipes that we all should have in our repertoire and one of these is banana bread. We all need a good banana bread recipe for cold winter evenings and a cup of tea, just as much as for summer brunch outside, served with fresh fruit, and for that any-time-of-year moment when we realize those bananas just need to be eaten.Continue reading “Ultimate Banana Bread by Nourishing Amy”
Today I’m sharing with you my go-to post-workout protein pancakes. They’re simple to whip up and wonderfully nourishing, whether you’ve had an intense workout or simply rolled out of bed! There is always a good excuse to have pancakes, any day of the week or time of day 🙂Continue reading “Protein Pancakes with Matcha White Chocolate Sauce”
It’s time to share with you another guest recipe – one that I can’t believe I’ve lived this long without: Vegan French Toast! This is something I didn’t think I would be eating after going plant-based, and it completely slipped off my foodie radar. Until, that is, I discovered Bianca Zapatka’s blog full of beautiful, mouthwatering recipes – including an irresistibly simple and incredibly delicious version of French Toast, using ingredients you probably have on hand.Continue reading “Vegan Banana Coconut French Toast by Bianca Zapatka”
I always love coming across new, exciting and – of course – yummy things to make. Best of all are those simple enough to easily become part of your regular food repertoire, but still special enough to make you excited every time 😉 I very much suspect this will be the case for me with this chickpea ‘omelette’ that I recently tried out for the first time, after hearing about it from my friend Amy.
Probably more of a farinata, if we’re being technical, this vegan ‘omelette’ is not only super simple, but also so satisfying, nourishing and filling. It’s also very adaptable, as you can flavor it any way you want and chuck in whatever ingredients you have lying around.Continue reading “Chickpea ‘Omelette’”
My last post was about my feelings in the run-up to Christmas and talked about what I would do to feel more included in the festive meals. Well, I implemented all the things I discussed and I can’t tell you how much of a difference it made!
These Deliciously Ella roasted maple sprouts with hazelnuts, chili and pomegranate seeds made a wonderful addition to our Christmas Eve dinner. It was such a simple yet satisfying dish to prepare, made the kitchen smell nice and brightened up our table. While my family had some along with their grilled octopus and french fries, I had mine with some hummus my dad bought for me. It was nice hearing appreciative comments and feeling like I’d contributed to what my mom said was the nicest Christmas Eve meal we’d ever had (the only difference to last year’s being the addition of my sprouts, I naturally take some of the credit and fully agree 😉 ).
For dessert my family had a chestnut mousse while I enjoyed some squishy medjool dates that I stuffed with dark chocolate and pecan nuts (so good!) and a mince pie.
Christmas brunch on the 25th was another great success. In previous years we always went to my grandfather’s for lunch, but this having been preponed to the week before, we decided to have a relaxed brunch instead. I made my Banana Almond Butter Pancakes, which were an unexpected hit with my sister. (I bribed her with some of my chocolate to try one, and, to my great joy, she ended up liking them and eating more). Along with those I had lots of lovely fresh fruit – papaya, persimmon, kiwi, pomegranate, berries – and one of the sweet saffron maize bread rolls I’d made the night before with coconut oil, almond butter and raspberry chia jam. I’m also glad I made some guacamole, as not only did it taste so good with the second half of my maize roll, but my mom ended up eating some too, along with her croissant, cheese and meat. And while my Dad and sister had Eggs Benedict, they ate them on the English muffins I made. So while we all essentially had different meals, the fact that we shared some components, along with the wonderfully relaxed atmosphere, brought it all together.
This year’s Christmas has truly made me realize the importance of sharing food on special occasions. Cooking for others is a way of showing love and appreciation and eating a delicious meal together can also be a wonderful shared experience. For this reason I’m so glad I made the changes I did, so that I was able to feel more a part of our Christmas meals despite eating a fully plant-based diet. It really showed me the difference between merely leaving a component away and actively adding something that enriches the occasion for all.
Hope you all had a lovely Christmas!