Veggie burgers made with oats, carrots and black beans. Seasoned to perfection with smoked paprika, chili powder and ground cumin. Seriously satisfying, bursting with flavors and delicious enough to please meat-eaters and vegetarians alike!
Okay, I hope I’m not the only one who gets jealous and hungry when I scroll through food pictures on Instagram. My foodie friends create amazing things like scrumptious buddha bowls, cakes made from cauliflower and mouthwatering vegan burgers. I must admit, I’ve been wanting to try a veggie burger for some time now, but just haven’t been able to make one because I’m always missing at least one ingredient at home, be it tomato, lettuce or burger buns.
On my birthday I went to a vegan restaurant. Naturally, I chose the recommended black bean burger with veggies and vegan mayonnaise.
… I cannot even begin to tell you how delicious it was. It was tender, flavorful and hearty. Every bite was a delight. Ever since then, I’ve been on the search for the perfect black bean burger recipe. I looked up a bunch of recipes on the internet, but I was always missing a couple of things from each recipe, so I tried creating my own. Continue reading
These black bean and rice burritos are a flavorful and easy-to-make dish that you will love. Packed full of delicious whole foods, these come together in less than 35 minutes and can be frozen up to 3 weeks!
I was at the German embassy yesterday for my visa appointment. My dad and I left the house at about 5.30 am in the morning and had breakfast in the car, all to avoid the oh-so-famous Bangkok rush hour traffic. Well, we arrived at the embassy about an hour too early. That wouldn’t have been so bad, if I weren’t nervous and freaking out and dreading every minute of waiting. When I’m nervous and excited, I tend to talk a lot. Like, a lot. It probably annoyed the heck out of everyone in the embassy, including my dad, but I couldn’t help it. Then we were called into the interview room, where I gave the embassy staff all the required documents, answered her questions, got my fingerprints scanned and then we were done in less than 10 minutes. Ah the feeling of relief!
Now there’s actually nothing more to do than to just wait, wait and wait till I get to pick up my visa in a couple of weeks. So I’m back to creating things in the kitchen, making huge messes (and making my mom mad), taking pictures and blogging again! Feels so good to be back.
Since I am going to become a full-time medical student in a month, it’s important to me that I keep my food recipes simple, quick and easy. Oh, and don’t forget filling, you can’t study on an empty stomach! Now here’s where the burritos come in. There are a couple reasons why they make the absolutely perfect dish for students (and other busy people):
- These burritos come together in less than 35 minutes.
- Throw in whatever leftovers you have, rice, veggies, meat, cheese etc. as tasty extras.
- They freeze well up to 3 weeks.
- They’re super filling and will keep you feeling satisfied for hours.
- They’re delicious.
Healthy, delicious and filling tacos stuffed with baked falafel balls and topped with a tangy, homemade tomato salsa make a delightful summer meal. These happen to be vegan too!
I don’t know about you, but in Bangkok, I’ve never been able to find a restaurant which offers healthy, vegetarian tacos. Most of the ones sold here are made with a deep-fried oily taco shells, meaty fillings like shredded beef or chicken breast and topped with an incredible amount of cheese. I love the idea of tacos; they can be stuffed with the most delicious things and can be made to suit your preferences. Biting into a good taco, and all the flavors just burst in your mouth. It’s a fiesta!
I’ve been meaning to make my very first healthy tacos for a while, but it’s very typical of me to be forgetful. Anyways, the other day I received a vegan cookbook as a birthday present, ‘But I Could Never Go Vegan!’ by the amazing and very talented Kristy Turner (Click here to check out her fabulous blog!). It may have been one of the best presents I’ve ever gotten. The cookbook is absolutely inspirational. All the recipes are mouthwatering, creative and beautiful. When I saw Kristy’s recipe for falafel tacos with a sriracha tahini sauce, I was instantly inspired to create my own version. Continue reading
This is a delicious, quick and basic go-to recipe for pasta with tomato sauce. Made with a few simple ingredients, this dish makes a great midweek meal.
My mother hates canned food. Sometimes I come home with a can of pineapple rings in syrup or champignon mushrooms, and she instantly freaks out about it (sorry mom!). She always says that everything that is canned can be made from scratch, and that canned foods have a lot of nasties in them. I know that may be true, but I argue that it takes much more time and effort to prepare something homemade. She knows that’s true as well.
Our argument mostly ends there, until I bring home another something in a can.
Luckily, I don’t make pineapple upside-down cake or pizza with champignon mushrooms very often, so the only canned-food-argument-trigger is tomato sauce. I’ve always made my tomato sauce with canned diced tomatoes. One day my mom asked me to make tomato sauce from scratch, after a while of hesitating, I simply substituted the canned diced tomatoes with freshly peeled and chopped ones. The homemade tomato sauce, I must say, tasted better.
Mom says: ‘I told you so.’ Continue reading