This stew was inspired by the best vegan buffet I’ve ever encountered – MIOBIO in Valencia, Spain. We had several great lunches there and on one occasion a deliciously sweet and hearty pumpkin-chickpea stew was served. I decided to recreate an oil-free version at home.
My plant-based, oil-free, sugar-free and even gluten-free (if you use gluten-free oats) heart-shaped cookies are so simple and delicious. No need to go to a store for a treat or gift when you can so easily make them at home.
This lentil stew recipe is just about throwing a few ingredients into pot, adding water, grating a carrot while the stew is cooking and mixing it in at the end with some coconut milk. It doesn’t get any easier.
Whole Roasted Cauliflower is an easy and delicious way to prepare cauliflower. It is gorgeous and crisp on the outside and infused with flavor on the inside from the added fresh herbs and spices.
These hearty plant-based rolls made with potato and barley will definitely satisfy any appetite.
Now that I’ve been making fermented buckwheat bread for ages it made me think why not use the same batter for pancakes as it’s so fluffy with a great sour taste.
My gingered nutty Christmas cake is full of flavor and richness and it sure looks and tastes like a “real” one, but instead it’s made of soaked gluten-free whole grains, nuts, dried fruits, banana and a bit of dark chocolate. The recipe is very easy to make and it’s extremely unlikely that you’d fail. The most time-consuming part of this Christmas cake recipe is chopping the nuts and dried fruits! So, go ahead and make your holidays lighter and healthier!
This oil-free tempeh and cabbage curry pairs perfectly with a salad or steamed greens.
Stews are one of my favorite meals for lunch. I like them very hearty, made of legumes and lots of vegetables. I usually also add some chard, kale, or parsley to garnish the meal.