Would you like your breakfast to be more diverse and healthier? You wouldn’t be alone. We’re going to see how WFPB oatmeal (whole foods plant-based) can achieve just that. Breakfasts need to work. Imagine you overslept and need to leave in 20 minutes! Can you still have a decent breakfast? Yes, you can. Whether you’re …
Ultimate Guide To Whole Food Plant-Based Oatmeal Read More »
Good, healthy, WFPB granola is often quite expensive or not as delicious as you’d want. We’ll cover how to make a super simple 4-ingredient granola and go over further tips and tricks. I love granola for its nutty, roasted flavor and crunch. Once you see how easy it is and the pervading smells from the …
The Definitive Guide To Whole Food Plant-Based Granola Read More »
These vegan buckwheat sourdough pancakes are so delicious and light! If you want to reduce your gluten intake or have a sensitivity this can be fantastic way to enjoy gluten-free pancakes at no cost! I like using other types of flours because diversity can stimulate your appetite ensures balanced intake of nutrients supports an abundant …
Vegan Buckwheat Sourdough Pancakes with Soaked Dried Fruits and Berries (Gluten-Free) Read More »
This avocado spread in the Mediterranean style is absolutely addictive! I warned you. You’ll have this ready in 5 minutes and yet it is so good! If you don’t have any pomegranate molasses where you live balsamic vinegar will do the trick as well – especially one with texture. To create texture with a liquid …
Avocado Spread with Garlic, Sumac and Pomegranate Molasses Read More »
Sourdough is the way to go! It is tastier, more nutritious and easier to digest than products leavened with conventional bread yeast. If you want to start baking with sourdough, you need a starter. However, anyone can make a starter in just a couple of days. A starter is where you nurture and accommodate your …
This recipe was inspired by Ottolenghi’s take on Bircher Müsli, a porridge created by a Swiss doctor for his patients. I really liked the smooth acidity that stays until the end of the flavour caused by yoghurt. So trying to create a plant-based breakfast that can reproduce that pleasant acidic finish, I looked at fermented …
Fermented Oats: Probiotic Porridge with Pear and Plum Read More »
Who doesn’t love a good porridge for breakfast? Traditional Scottish porridge is plant-based, so no milk involved. They cook the oats in water with salt. I went with this tradition and added a legendary Turkish combination to this: tahini with molasses or “tahin pekmezi” in Turkish. It is so good I find the world should …
Tahini & Molasses Porridge with Honey Roasted Figs and Walnuts Read More »
This is perhaps the last recipe from Portugal I’m sharing for now. My goal was to create a spread that will let you take off. Just pure freshness. To push this to the limit I challenged myself to not use any oil which caused much frustration for chef Vicente who I was working with 😀 …
Fermented Leek with Kohlrabi Spread on Sweet Potato Toast Read More »
Here, I started looking at ways to make spreads that are light, invigorating and tasty! Turns out it is actually not that easy but here is a nice result. And why always on bread? Potatoes are nice for a change once in a while. Serves 2. Prep time: 15min, bake 40min INGREDIENTS For the potato …
Just the perfect meal in summer! The concept of eating fruit with a chilled liquid is known from eating granola with fruit and plant-based milk. Well, you can just ditch the granola swap the milk with some herbal blend. The chilled herbal blend increases the refreshing effect of the fruits beautifully. So fetch some seasonal …