This soup is so easy to make, you can't even make it wrong. It doesn’t take much effort. Or time. The ingredient list is simple and affordable. And at the end of the day, it can be whatever you want it to be.
This dish is an authentic, flavourful, comfort Vietnamese food. Wonderful to enjoy in all kind of weather!
This soup is beautiful, creamy, comforting, and appropriate for any occasions. The recipe is inspired by Avant Garde Vegan by Gaz Oakley's Purple Soup recipe.
This well-balanced salad with watercress, potato and a simple white-wine vinaigrette is easy to do. If you're lucky to get your hands on some watercress, make the recipe and enjoy.
These spring rolls are tasty, healthy, and beautiful. The rolls are stuffed with vegetables and then wrapped up in a mustardy mustard greens.
You can use whatever veggies you like and have on hand. I used mushrooms, eggplant, red pepper, and green onion. You can also mix the veggies with noodles or rice vermicelli.
In Vietnam, people make spring rolls during Tet, the Vietnamese New Year.
This cold noodle dish can be prepared ahead of time, a great option for breakfast or lunchtime deliciousness. You can mix the noodles with some vegetables and dress them with sesame oil, soy sauce, ginger, roasted sesame.
These noodles are best when dressed with sauce and eaten immediately because the sauce soaks the noodles quickly. To make it ahead, store the sauce and the noodles separately.
This dish is called Mujadara, a signature Middle Eastern dish of lentils and rice garnished with crispy onions. It provides fibre, proteins, and makes you feel full and satisfied. Mujadara also tastes great. I cooked the dish for my friends and they loved it.
Mujadara cooked with rice is gluten-free, and is a vegan option. The dish cannot be finished without caramelised onions, which gives mujadara the flavourful, sweet taste.
This delicious dish was inspired by my trip to Kapas island, Malaysia, where I discovered vegetables stir-fry with turmeric and ginger. Turmeric and ginger is a perfect combination, they add fantastic flavour to the dish, and have great nutritional benefits, too.
This dish is tasty, satisfying, and beautiful to look at. The recipe is vegan, served with brown rice and lentils as source of fiber and protein.
I have always loved pasta. Fresh, homemade pasta has a unique taste that you can't get from conventional, commercial dried pasta. Also making pasta by hand isn't really that hard.
Spinach is packed with zinc, folate, and lots of vitamins.
The process is easy. Place spinach in the food processor with some flour and salt and olive oil. Blend until spinach and flour are evenly mixed. Pulse the food processor a few times and then let it run until the dough starts to come together.