Finally it’s time for a new recipe. Actually the vegan Vietnamese rice noodle soup should have been posted much earlier. I had everything prepared so nicely, so that I could have presented you with two nice recipes every week even during vacation. But it wasn’t possible. Because suddenly, our vacation unexpectedly became a little turbulent and we had leave earlier.
Lunch & Dinner
Sandwiches are great. Warm sandwiches are even better. And the VERY BEST: making them vegan is also possible with the best pesto in the world and a portion of well-seasoned, juicy grilled vegetables. I’m always excited about sandwiches like a child on the day before Christmas, especially about those that are creatively filled, with many different ingredients and a delicious spread or dressing. That’s why today, you get the best grilled veggie and basil pesto sandwich you can imagine.
How about a salad today? This one is a pretty famous one. It looks complicated, but it can be prepared extremely quickly. I’m sure you all know tabouleh, the delicious parsley salad from the Arabic cuisine. So, this quinoa-mint taboulé absolutely doesn’t reinvent the wheel here. Nevertheless, I would like to present my very own version with lots of mint and quinoa. Usually, taboulé is prepared with bulgur or couscous. Both contain wheat and are therefore unfortunately not gluten-free.
Actually a summer dish, but blood oranges are only in season with us here in winter, so what ever 🙂 In summer, you can make the salad with normal oranges. Tastes great, too.
Do you know these days when you come home with your head full of thoughts because there was so much to do at work and you are just happy to be finally, finally home? Then you open the fridge, hoping to find something delicious and, suddenly, you realize OMG –
Do you love every dish that has to do with tortillas as much as I do? Frankly, I do not only like everything that has to do with tortillas, but everything that is filled:
Good Morning, today I’ll tell you the last part of our diving Holiday in the Philippines. So back to our dive on Christmas Eve, on which it didn’t stop raining and after which I was shaking like an aspen leaf becaus it was awfully cold. Unfortunately, I have to skip what happened exactly after that, because I cannot tell you yet. Big secret so far. But not for long. I’ll be the first to write it down here for you when the time comes.
Although we are now in the Philippines, I have been busy pre-cooking and pre-photographing at home so that you can read a lot, look at tasty Food pictures and have lots of recipes for cooking during the Christmas holidays. As you might have read in my previous Chocolate-Cookie-post, I couldn’t post anything during our holiday because of the bad Internet connection. However, for this delicious winter salad recipe this doesn’t matter at all.
Hello everybody! It has been some time since I posted the last recipe on Tastes Like Green Spirit. Even though I had decided to write regularly when the blog was “founded”, life doesn’t always if never happen the exact way you imagined it in your plans. But I thought these oven grilled lemon quinoa eggplants would be a great come back 🙂
Here comes the perfect Sunday lunch with an autumnal touch. A beautiful Asian-inspired pumpkin soup, a dish, almost everyone knows. After all, pumpkin soup recipes have literally been on everyone’s lips for at least the past ten years. So why another pumpkin soup recipe?