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Vegan Monday: Roasted Aubergine On A Bed Of Whipped “Feta”
I’m a vegetarian, which means I don’t eat meat but dairy products, though I’m trying to cut the amount I consume. I often try vegan substitutes for cheese and yoghurt (I don’t drink milk anyway). After many trials, I now have a favourite vegan cheese: Violife Greek White.
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Spiced Chickpea And Beluga Lentil Salad
I’ve been away for a while: I got on a plane after 2.5 years and visited my family. I also decided to be away from the internet as much as possible. I only posted random stuff on Facebook and Instagram. Now I’m back on the blog as the holiday still continues. And here is the first recipe after the break.
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A Hearty Yoghurt And Orzo Soup With Dried Mint
Whenever I feel sick or depressed, all I want to eat is soup. When I got (a mild) covid two weeks ago, I wanted to eat soup too. And this was one of the two soups that I ate (the other was “ezogelin” soup).
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Vegan Monday: Phyllo Pie With Vegetables – Inspired By None Other Than Bob Ross!
If you’ve ever seen at least one episode of Bob Ross’ “Joy of Painting”, you know how beloved Bob Ross is. I absolutely loved watching his program, and he was so calm and lovely. And so last week, I decided to have my own Bob Ross moment with a bunch of vegetables.
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Gluten-Free Thursday: Yummy Bread/Cake With Dried Cranberry, Cottage Cheese And Pecan
This type of bread, or more like savoury cake, is something I like making a lot, and there are many recipes on the blog. This one is different from the others because this is a gluten-free version!
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Vegan Monday: A Bowl Full Of Plant-Based Protein Featuring Baked Tofu
I’ll start by saying I don’t really like tofu, and I tolerate it when it comes inside my plate, and I neither like its spongy texture nor taste. However, I know that it has a lot of health benefits and it’s full of protein, so here I am, trying my best to use it in my everyday diet.
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Muffins Muffins Muffins! – With Sun-dried Tomatoes, Olives, Cheese And More
These muffins are good for any time of the day. You can eat them in the morning for breakfast, at lunch with a light salad or in the evening as bread. You can even have one with your afternoon tea.
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