8/27/2011

More Than I Can Chew

Oops! I've been taking an unexpected blog break, sorry for that! Life's been busy and I've been trying to (as Donny Hathaway sings) hang onto the world as it spins around. I've been singing, swinging, working, AND cooking a lot. I am also very pleased to announce that I've been hitting the gym again and (inspired by The Fruit Pursuit's Sabine) finally decided to try out Bikram Yoga classes starting this monday. For those of you who are not in the know: it's 90 minutes of doing 26 yoga poses in a heated room (approx 40 degrees celsius). Yep. I'll let you know how that went, IF I survive and don't drown in my own puddle of sweat.

All very well and all, let's talk FOOD. Good, lovely, comforting and nourishing veggie food that makes you feel like you've been hugged by a fluffy unicorn. I don't feel like typing out recipes so you'll have to do with a bunch of pictures. Food porn, as we bloggers like to say. Well if my pictures are food porn, I do hope they are on the classy side, not the cheapo german mustache kind.

We vegans love our tofu scrambles, this one's with tomato, mushrooms, garlic and fresh parsley.
(crumble tofu, fry in a pan and season with salt, pepper, turmeric and nutritional yeast)



















My friend Marieke came over and because I love her very much I made her raw zucchini pasta with cashewsauce, grilled eggplant and oven baked sweet potato fries.
I visited my sister and because I love her very much as well I did a rerun on the raw zucchini pasta. She watched and learned and is now as hooked as I am.


Almost every single day I start off with a Green Monster. Yeah, that's the kind of health freaky girl I am. This particular one was a spinach, banana and coconut water mixture.





































Some days my Mexican roots speak up and scream in my ear about baked black beans, guacamole, jalapeno peppers and cilantro (and green beans, and vegetarian nuggets). There is no escaping those cravings, so there.





































And last but not least, a pasta (actually, a very fancy wild garlic spelt spaghetti) with parsnip, rocket salad, tomato and sunflowerseed pesto.






































That's it for now people, I'll try and be a better blogger and be back soon.

3 comments:

Gnoe (@Graasland) said...

I got no Mexican roots but I surrrre know those cravings for Mex food! LOL

vincent said...

Goedendag

Uw blog heeft, dankzij de kwaliteit van de recepten, onze aandacht weten te trekken.

We zouden het op prijs stellen mocht u hem op Ptitchef.com inschrijven zodat we hem in ons bestand kunnen opnemen.

Petitchef is een gids die naar de beste culinaire websites verwijst. Meerdere honderden blogs hebben zich reeds geregistreerd en kunnen hun website dankzij Ptitchef aanprijzen.

Indien u zich op Ptitchef wenst in te schrijven, kan u naar http://nl.petitchef.com/?obj=front&action=site_ajout_form surfen of naar http://nl.petitchef.com om vervolgens op “Uw eigen blog toevoegen” te klikken in de balk bovenaan.

Met vriendelijke groeten

Vincent

vincent said...

Goedendag

Uw blog heeft, dankzij de kwaliteit van de recepten, onze aandacht weten te trekken.

We zouden het op prijs stellen mocht u hem op Ptitchef.com inschrijven zodat we hem in ons bestand kunnen opnemen.

Petitchef is een gids die naar de beste culinaire websites verwijst. Meerdere honderden blogs hebben zich reeds geregistreerd en kunnen hun website dankzij Ptitchef aanprijzen.

Indien u zich op Ptitchef wenst in te schrijven, kan u naar http://nl.petitchef.com/?obj=front&action=site_ajout_form surfen of naar http://nl.petitchef.com om vervolgens op “Uw eigen blog toevoegen” te klikken in de balk bovenaan.

Met vriendelijke groeten

Vincent

http://nl.petitchef.com