I am still very busy (I have started nutrition studies!) but I wanted to start posting recipes again, so this time I decided to go for a very simple one: shiitake mushroom with a teriyaki sauce. A great way to add veggies to your eastern asian-inspired dishes. 🙂
The Dutch cuisine isn’t very famous worldwide, and Dutch people aren’t very proud of their national dishes either… But I personnally love this one, and I think it deserves en entry on this blog!
“Stoofperen” can be used in different ways: I have used them here to make a dessert, but you can very well serve them as a side dish with Christmas / New Year meals, or eat them with yoghurt for breakfast or as a snack!
After several tries that were often “too dry” for my omnivore’s taste, I managed to come up with this one! Several ingredients can be replaced if you don’t have them. Also, I don’t know a lot about this but I believe it is totally gluten free. 🙂
This is my go-to snack when I have silken tofu to finish! The taste is quite soft, you can add more or less maple syrup if you want it more or less sweet. 🙂
Corn salad is mostly used… Well, in salads. But with the current autumn weather, soups are more appropriate, and I prefer using corn salad to make warm soups for lunch. 🙂
You still have some pumpkins or squashes from Halloween and don’t know what to do with them? Try this warm and slightly sweet soup! 🙂
In my family, my mother has this little tradition to declare gray, cold, rainy weather a “perfect weather to make crêpes”. With the upcoming winter, we have got quite some of these days, and it reminded me of this. Here is a recipe for vegan crêpes, so that you can also enjoy the sad rainy days a little more! 🙂