The star of today’s blog is tempeh – we will be making finger-licking tempeh BBQ ribs! My love story with tempeh had a bit of a rough beginning. I didn’t like it at all! After moving to Indonesia, where tempeh is a very common ingredient, I found a good-quality product and ever since then I use it as a great protein source.
All my recipes have a story behind them and the one behind these vegan eggplant snack balls aka Donna’s balls is a fun one!
I found the recipe in one of my mum’s magazines, so now I’ll try to recreate the same thing but with my plant twist to it – no eggs, no butter, no dairy milk.
I found the recipe in one of my mum’s magazines, so now I’ll try to recreate the same thing but with my plant twist to it – no eggs, no butter, no dairy milk.
Food is so powerful and rich in stories. This Yellow Fritters recipe has a special story, too.Way back in the day, a lovely ibu taught me how to make fragrant corn fritters.
Black lemonade is great for parties, halloween, or as a simple drink to turn heads! Find your own way with this drink.
Burger Veggie patties, in my opinion, are normally dry, bland and simply full of rice, chickpeas or black beans. Not that there’s anything wrong with those ingredients – it’s just too much when you’ve worked all day and just want to smash something together fast.
You know those days when you feel like eating something refreshing and light but fulfilling at the same time? One of such recipes I go to over and over again is zucchini raw salad. Additional plus is that you can make this salad in less than 10 minutes.
I highly recommend serving this one with my tzatziki recipe. Load it up with fresh salad and finish it with my balsamic glaze. Now you’re a chef! BOOM!!
This cucumber cleanser is delicious and reminds me of my mate Christina from @anandasoulcreations
How would I describe this mushroom pasta? It’s creamy, packed with flavours, and filling. How do I feel when I eat this glory? That’s a different story.
Lush, rich, and with a depth of flavour… that’s how I like to describe this corn chowder. My mates love it, especially when it’s served with yummy garlic bread and a drizzle of olive oil.
