Thank you to my dear friend @k.marzano for this lovely early birthday present. 🙏🏼. Really looking forward to making some of these recipes. Hoping this makes eating plantbased a little easier. #veganin7#ritaserano#7ingredients#birthday
Holy shit dude! I know the best people. Who knows how long my ovo-lacto vegetarianism (two months today) will go because being vegan is possible with helpful friends with guidance. Get you a fucking copy of vegan in 7 by the wickedly exquisite @ritaserano Also infinity thanks to my pal @bakeanddestroy for being so inspirational. #veganin7#ritaserano#veganrecipes#vegan#swerve
I was telling you about preserving, my little theme that I have started last week, starting with my preserving lemons. Drying is also an old way of preserving food, like I did with the oranges. Using a dehydrator is a great tool that I used to work a lot with in my high raw period for making linseed crackers (any one out there that remembers?). Yoghurt making is also a way of preserving that we all are familiar with too. And how about fermented veggies?!? In Asia they are very familiar with this process that started centuries ago to preserve vegetables and had a chance to eat it when in winter there are not a lot of vegetables. Also fermenting adds bonus points to your vegetables, good bacteria that help your gut! Especially good after sickness, lack of energery or if you have taken medicine like antibiotics. I really enjoy this process of fermenting, which sounds quite scary maybe but I can assure you it is so easy, you just have to work clean, use the right amount of salt in ratio to your vegetables and time. Kimchi is such an exiting vegetable dish that you can use in all kinds of dishes, but we really enjoy eating it with these Korean chickpea pancakes from the blog (will put a link in my stories) or noodle or grain dishes. But am open to all of your Kimchi suggestions 🤗
P.S. There is still some time to hop on over to @nutriliciously to have a chance to win the US version of #veganin7 that is now out in the US 🎉
Who thinks preserving is difficult? Because let me tell you a little secret: it really is not! These preserved lemons are maybe one of the best examples and all you need is patience. Lemons are still in season and making your own preserved lemons is fun, easy and most of all it makes a simple dish turn into a great one. All you need is a clean jar (just wash in the dishwasher and it will be fine). Take some #organic lemons and quarter them, but don't cut all the way through so they still are attached to each other. For each lemon use a tablespoon of good quality salt and place this in the middle of your lemon. Squeeze the parts gently together and put in your glass jar, repeat but stop to leave some room at the top of your jar. Now squeeze lemons and add the juice to the salted lemons until all the lemons are under this fluid. Now close the lid and let the salt do it's magic: fermentation can begin. After about 2-3 days carefully open the lid, you maybe see some bubbles or some juice will bubble up. This is a good sign! Squeeze the lemons down again to make some room and make sure that the lemons are underneath the juice, close the lid and store in a dry and dark place for about 5-6 weeks. Patience... After the wait you will have your one preserved lemons to add skins to winter stews (there is a great carrot and chickpea one in #veganin7 ), in dressings, in salads and even in pasta dishes. The lemon has become super aromatic and elevates your dishes. Also a great culinary gift. So what is stopping you, make some now #citrus season is still going strong!
An Indonesian vegan food party this is, cause I love recipes that work together (most of them are in the book). A new recipe that I did and a chance to win my 'Vegan in 7' book?!? 🙌🏼🍴🎉 Check out @thebalancedvegan_ latest post on her Instagram feed. On April's blog you can also find an interview with me and a bonus recipe! My bonus recipe is a cauliflower fried rice that goes perfectly with the mushroom saté and peanut sauce from #veganin7 served with cucumber pickles and hot sweet and sour salt also from the book. April is a long time IG friend of mine that does fantastic vegan food, I love her tahini and caramel waffles. And when she asked me to do a guest recipe on her blog I immediatly said yes! Will put the link to this recipe in my profile highlights! Enjoy your Saturday, just another two days away from 2018 🎆
Some days ago @tastyasheck got me an early Christmas gift. She made my vegan kuku sabzi from the #veganin7 cookbook. Traditionally it is a omelette filled with herbs, my version is made of chickpea flour, you can find it in the Start chapter. Heike served it with her home made kimchi and coconut yoghurt and it looks utterly scrumptious! I got the chance to meet this lovely and inspirational lady two summers ago here in France after we had been following each other for a while here on IG. Her food is as tasty as her IG handle and she just makes everything look utterly gorgeous! Next to that she has become a dear friend that has supported me from almost day one here! A real must follow if you love gorgeous colorful plantbased food! I am so looking forward to seeing more of your creations from my book and would love to share it here or on my stories! Please tag me and use the #veganin7 tag if you want to show me what you have made from my book! 😍🙌🏼🍴 #sharethelove#grateful#veganrecipes#veganbreakfast
Hope you all had a wonderful Christmas 🌟 Mine was pretty relaxed and got an unexpected invitation from our neighbors in our village in France to come over for drinks. Since I am not about the drinks and more about the food I brought a platter to them. Showing how great healthy and vegan food really is. I've talked about this before, but I really am convinced that the best way to someone's heart is through food. No discussions, no judgements but let the food do the talking. On the plate some dishes from #veganin7 cookbook: a basic hummus, tasty olive tapenade and roasted sweet and salty cashews. Also some herb crusted cashew cheese and home made vegan sausage (chorizo type) for those that will say: I like your food but I wanna sausage with it 😜 Then some seasonal veggies cut up for the win! And let me tell you it was 🏆🍴🌿 #sharefood#veganfoodshare
A little creativity harms no one! So I took the liberty to combine three recipes from my cookbook 'Vegan in 7' and combined them into a super delicious, easy to prepare in advance, refined sugar free raw cake! Three layers/recipes from the book: sunflower seed brownie as a base, sweet and salt date caramel sauce as a middle layer (both in the chapter Sweet) and a creamy sweet cashew vanilla layer on top (Basics). Dusted with some powder and dried flowers store in your freezer and take out ten minutes before eating! How about that for a perfect plan ahead Christmas dessert?!? #veganin7cookbook#refinedsugarfree#vegandessert
Cranberries make me always feel so Christmassy.. But don't feel that they can only be eaten at Christmas time. They are super healthy and especially for the kidneys and bladder (girls you know what I mean..) I really like to incorporate them in my breakfast porridge with some chopped up dates and thyme. Decorated with some fruits and ready to be photographed and eaten. What is your favorite way to use cranberries?
Are you already prepared for Christmas?!? Well I am not to be honest, busy times for me at the moment with the book that is just out. If you saw my stories you saw that I had a shoot today with my former collegue @anne_timmer for an exciting project! Felt real pretty with some jewellery from @somethingfamiliarjewellery (not sponsored)! These healthy apple donuts are a fun way to celebrate Christmas or get in the mood! Will put the 'recipe' link in my stories. Wish you a fun weekend and thanks @curlew_and_dragonfly for the surprise feature today and all of you that already bought or ordered the book ❤️ #healthysnack#itsbeginningtolookalotlikechristmas#veganeats