Corona Muffins

As of today, Corona Muffins are a thing. My thing. I was going to make biscuits but didn’t have the right ingredients. So I decided to make muffins instead. Didn’t have the right ingredients for them either, so I improvised. And the muffins magically turned into something more resembling scones. Pity I don’t have clotted…

Matzah Lasagna

Mah nishtana halaila hazeh mikol halelot? Why is this night different from all other nights? This year Pesach is going to be different. We’ll be celebrating alone. It may be hard, but maybe more meaningful than ever. As we remember being passed over by the Angel of Death, we are asking to be passed over…

Carrot Ginger Soup

The gorgeous orange colour and sweet taste of carrots, the spicy kick of fresh ginger, this soup is just what the doctor called for. OK, I don’t know that for sure, but how could any doctor possibly object to a healthy, vitamin-laden warm soup? Especially during this time of Pandemic. Ingredients 600 g carrots, cubed…

Oven Roasted Veggies

I love oven roasted veggies and almost always make them during a meal prep session as they are easy, tasty and versatile. They’re so easy, I don’t even have a real recipe for them. I also won’t be giving you exact amounts, because that really depends on what you want and how much you’ll be…

Sweet pea brownies

Happy Chocolate Tuesday! And yes, you read that right. Sweet pea brownies. It’s no typo. There’s sweet peas in these brownies. And you won’t even taste them. There’s also cherry jam in them. You will taste that. And you can totally eat them for breakfast. It’s what I did the other day. Now, did I…

Avocado Mayonnaise

This avocado mayonnaise is a simple, yet elegant companion to your oven roasted veggies, chips, crisps and whatnot. Ingredients 1 small avocado, or ½ medium sized avocado ½ cup of vegan mayonnaise juice of ½ a lemon garlic, salt and pepper to taste Directions Cut avocado in half vertically. Twist halves until one half detaches…

Meal Prep January 2020

No energy, no shopping done. I had to make do with what I still had in the house. But I still wanted to do my weekly meal prep. Let’s jump right in, shall we? First things first. I wrote a list. I soaked 1 cup of white beans overnight. The next morning I got out…

Lentil Shepherd’s Pie

When days are short and it’s cold and wet outside, what’s better than a piping hot, comforting Shepherd’s Pie? A vegan Shepherd’s Pie, of course. Made with lentils instead of meat. Ingredients 1 cup dried green lentils 2 large carrots 2 large, firm tomatoes 1 onion garlic, to taste 150 g (5 oz) mushrooms 1…

Instant Pot Rice Pudding

Although this is really a dessert, I like to eat my rice pudding for breakfast. I make a nice big pot once a week, and store my rice pudding in a glass bottle in the fridge. It’s delicious either hot or cold. No Instant Pot? No worries. You can make it in an ordinary saucepan…

Instant Pot Aubergine Curry

I love my curries. They’re easy to make, taste great and they’re versatile. They allow you to use up all those leftovers that might otherwise go to waste in your fridge. You can make a nice big pot, store it in the fridge and serve with rice, polenta, (gluten free) noodles or bread. That’s four…