When somebody tells me that I’m wasting my time for nothing, I’m gonna show them the picture of these vegan onigiris. These cuties are filled with smoked vegan salmon – basically marinated carrots. I tried this kind of carrot salmon in a restaurant and was quite impressed by how similar the taste was. It seemed…
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Cauliflower cakes with sweet mustard sauce
Minty quinoa
I stumbled upon some sad-looking wilted mint in my fridge today, and you know what? It got me thinking—why not whip up a light lunch or a fancy side dish to bring it back to life? So, I decided to make this delightful, minty quinoa dish. The best part? You can totally switch up the…
Spaghetti with vegan meatballs
Pretend that you have an Italian grandma. Man, I have a long-term relationship with pasta. Since I was a kid, I’ve liked my pasta al dente. It was a long time before I learned this term. But it’s not that I’m a snob. I literally make my pasta sauce with leftovers from the fridge. I…
Vegan plov (Rice pilaf)
Originating in ancient India, plov (or pilaf) is a traditional dish in Central Asia. It is highly popular in post-Soviet countries, especially the Uzbek-style plov. As a kid, I ate a lot of it. Although meat is a key ingredient in plov, I did veganise it without losing its authentic flavour. The recipe is pretty…
Winter miso soba
I haven’t seen the sun for a week. It is dark, cold, and cloudy outside. All I want to do is drink tea, wrap myself in a blanket like a burrito, and binge-watch cartoons. There’s no room for thin miso soup. You need some rich stuff, more noodles, protein, and umami. Add healthy vegetables for…
Vegan oatmeal pancakes with grilled persimmons
I don’t really like oatmeal itself. It leaves a strange taste in my mouth. I eat it occasionally because it’s healthy, and so on, but I just can’t do it on a daily basis. So I’m trying to sneak it everywhere: smoothies, veggie balls, patties, cookies and pancakes. Omg I LOVE oatmeal pancakes! Something magical…
Vegan Pho (Traditional Vietnamese soup)
I tried Pho for the first time when I cooked it as a task for my Forks Over Knives Cooking Course. I’ve never made such a rich stock before. However, I was not completely satisfied with my result. I spent much time checking different recipes and trying to achieve a more authentic taste. That is hard…