Friday, 23 November 2018


This recipe belongs to BAMA 
here is a link to the Recipe in it's Original Language

Ingredients (serves 4)
Yellow Onions x2
Red Onions x2
Spring Onions x4
Sugar x2 teaspoons
Thyme leaves, fresh or dried, x1 tablespoon
White Wine, dry x1 tablespoon (can be opted out)
Broth/Bouillon x8dl
Butter x4 tablespoons
- Salt, Pepper, Lemon Juice, Balsamic Vinegar, Olive Oil

Suggestion: a sprinkle of Fresh Thyme for serving.

How To
1. Peel and cut the onion in thin slices.
2. Cut the spring-onion into rough pieces, put them aside.
3. Chop the garlic finely or into thin slices.
4. Melt the butter in a spacious casserole, and fry the onion quickly on high temperature, until shiny.
5. Add sugar, garlic and thyme, before stirfrying until the onion becomes golden.
6. Add the wine, let it have a moment to really get into everything, before adding the broth/bouillon.
7. Let the soup boil ever so slightly, under lid, for 25 minutes.
8. Remove the lid, add spring-onion, before letting the soup boil ever so slightly some more, for a few minutes.
9. Add salt, pepper, a few drops of lemon-juice, and balsamic-vinegar, to your own preference.
10. If you opted out of wine in your brew, it's even more important to add some acidity.
11. Serve with thyme and a little olive oil on top.

I always double up on Sugar, add generously of thyme, and go for the full amount (topped tablespoons) of butter when I make this recipe.

Monday, 11 June 2018

Cheesy Cheddary Popcorn | ORIGINAL RECIPE

Free and Easy Cheese Flavour Sauce Mix
Loose Popcorn Kernels
Vegetable Oil

TIP: This recipe is made in a pot on a stove/oven.

Saturday, 9 June 2018

Sweet Potato Stuffed Shells with Cashew Alfredo | RECIPE OF THE WEEK

This week I stumbled across this wonderful recipe
thanks to the social-media sharing by Laurent DUBET and Matt Baker. Thank You! ๐Ÿ˜ƒ

It looked so yummy, and the ingredients so simple and easy to get my hands on 
(seldom the case in many recipes I stumble across), I just HAD to try it for myself! ๐Ÿ˜€

Quite a while back, I came up with the idea (RECIPE OF THE WEEK) 
of trying out new recipes I find online, weekly.
But I've been very preoccupied and also having a hard time finding recipes I find interesting,
that don't contain hard-to-get ingredients.

Hopefully, this will be the first post of many, 
on my quest to vet out good recipes to share with you all! ๐Ÿ˜Š

So how did it go?

The recipe itself was very easy to follow and easy to make.
Unbeknownst to me, unsalted cashew nuts are insanely expensive ๐Ÿ˜ฎ (at least where I live)
so I made due by making half of the amount listed in the recipe.

This worked out well, and I got two filling portions for my mother and I out of it!๐Ÿ‘

Tastewise it was SOOOO GOOD!
The flavours of the cashew sauce and sweet potato stuffing, paired with the tomato sauce were on a whole new, restaurant quality level, I gotta say!

I'm giving this recipe a strong 7,5 out of 10.
Would I recommend? YES!
This is a recipe you do not want to miss out on!๐Ÿ˜‹

Do you have any suggestions to recipes I should try out for this segment?
Or did you try this recipe? Let me know your thoughts!

Monday, 9 April 2018

Lemon-Baked Filets | ORIGINAL RECIPE


(feeds 3 people w/ extra helpings)

1 Lemon
ca. 300g/10.5oz Vegan Soy Filets
Lemon-pepper Spice
8 Cherry Tomatoes
150g/5.2oz Salad
Canola Oil
Aluminium Foil
8-9 Medium Sized Potatoes
 1 Boil-In-Bag Brown/Whole Grain Uncle Ben's 10min Rice
3 teaspoons of bottled Lemon Juice

2 small/medium Boiling Pots
1 Oven Baking Tray/Bowl/Form/Casserole
1 Cutting Knife
1 Cutting Board
1 Lemon Squeezer

How To:
Peel the potatoes; start boiling.
Start boiling water for rice. Add and cook the rice according to package instructions.
Set the oven to 225C/437F.

Add a generous amount of Canola Oil in the baking form, coat the bottom and the sides in the inside.
Add the filets.

Cut the Lemon in half, and squeeze out the juice.
Pour the juice over the Filets.
Drizzle some more Canola Oil on top of the Filets too.
Add generous amounts of Spice all over the Filets, coating it.
Mix everything together thoroughly with your hands.
Then add some more spice, coating it again;
making sure every piece is spiced thoroughly.

Cut the lemon down to it's very most outer peel (should only contain bright yellow, no white).
Add the lemon-peel on top of the filets.
Wrap the baking form in Aluminium Foil, so the top is closed.

Once the oven has reached 225C/437F; place the baking form in the oven.
Let it cook for approx. 30-40 minutes.
Remove lemon-peels before eating.

Cut the salad into thin, long strips.
Cut the tomatoes into 4 boats per tomato.
Drizzle bottled Lemon Juice.
Mix it all together.

Once everything is done;
serve all together, and drizzle some Salt on the Potatoes.

Monday, 26 March 2018

Taco Taco Burrito Burrito! | ORIGINAL RECIPE


I'm a HUGE taco-lover, always have been; so of course, coming up with the ULTIMATE Taco Recipe
has been a priority of mine.
For some time actually; a lot of trial and error๐Ÿ˜‚.

I recently came up with this recipe, after a session of experimentation;
I feel it makes for a very round and savoury taco-flavour.
Even my Non-Vegan Boyfriend LOVES IT!

So, shall we get started?๐Ÿ˜ƒ

1 Red Onion
2-3 Large Garlic-cloves
300g/10.58oz Vegan Meat-Replacement Farse
2 bags of Santa Maria Taco-spice
Smoked Paprika spice
Nutritional Yeast
Vegetable Cooking-Oil
Salt and Pepper

Tortilla Chips
Taco Hot Salsa Sauce
Tomatoes (chopped into small cubes)
Taco Wraps
+ and whatever toppings you may desire

How To
Chop Red Onion in two, then into thin half-moons.
Finely chop the Garlic.
Heat up a pan, add cooking oil.
Add Garlic and Onion into the pan.

Fry them in the oil on medium heat, until the onions look semi-translucent and shiny; 
make sure they don't start to colour or burn.

Drizzle 1-2 teaspoons of Smoked Paprika spice, and stir it in.
Then add ca. 2-3 teaspoons of Nutritional Yeast, and stir that in.

Fry it all on high-medium heat for a good 5 minutes; then add the Farse.
Stir it together thoroughly.
Season with sprinkles of Salt and Pepper, and stirfry for a good 5-10 minutes;
feel free to add more Smoked Paprika spice.

Now add water (ca. 3-4dl/10.14l.oz)
(enough to make it stop making that sizzling noise, when it's in the pan).
Then add 1 bag of Taco-spice, stir it in.
Then add the other and repeat.
Feel free to add a little more water as it bakes in it's own juices for a couple of minutes.

Place the Taco Wraps in aluminium foil and heat in the oven for a couple of minutes.

Spread the Salsa Sauce in a thin layer on your wrap, add farse, crush Tortilla Chip into crumbs on top, then the tomatoes, then wrap it up; and VOILร€!


My boyfriend likes to put his wrap in a hot pan, for a few secs, to fuse the wrap shut, 
which is very nifty!

If you're on the hunt for more Vegan Food Adventures, and can't find the perfect recipe here;