Pad Thai-style Noodles with tempeh and pistachios #76


This was a Thai inspired dish and i was super happy with the final result! Eating tempeh doesn’t need to be gross, and this meal is just the proof that you can explore varied ingredients and have many delicious flavors on a vegan diet! This dish has everything you want- salty and balanced flavors; it is crunchy and soft to the palate:) Without any more words, let’s check this recipe:) Continue reading

Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes #65

braisedchicke peas

I was never really a fan of sun-dried tomatoes, so when I got the task to prepare this coconut braised chickpeas for the Cooking School, I knew it would be challenging! The final result was so delicious and definitely worth preparing. I realized it’s important to cook the tomatoes for longer so that they can suck up the juices and also become tender. A recipe that I will definitely repeat in the future. Continue reading

Pumpkin pak-choi stew with lentils #63

lentil pumpkinstew

This year I’ve been discovering the wonders of this beautiful asian vegetable, and I must say I’ve been loving it! Pak-choi is so delicious and full of nutrition. It’s a versatile cabbage easy to find nowadays in most supermarkets and I’ve been using it for my stews, risottos, noodle dishes and even soups! Look in your grocery store near you to see if you can find it, it is normally reasonably affordable and will add extra specialness to your meals.:)

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Tuna-less tuna salad #55

ready dish

I learnt this recipe as it is part of the Culinary program that I am doing, and this was such a wonderful surprise! This recipe is SO MUCH better than the rather greasy tuna salad I used to eat as a teenager, and it’s super healthy too! I served it on lettuce boats, it brings a lovely contrast and adds texture too:)

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