I could eat this soup for days on end. This is one of my go-to recipes that I serve whenever I cook for friends and/or family. I discovered it when visiting a non-vegan friend, as it was the only plant-based recipe she knew. I stole the recipe after learning how cheap, healthy, and easy to make it is!
Serve with sautéed mushrooms, oven baked chickpeas, a baguette, or sauté all of your leftover vegetables in soy sauce!
Last summer I visited Krakow for the first time where I discovered the joy Polish food brings to all those who stick a fork into a perogie. Krakow is extremely beautiful and filled with countless restaurants that just ooze Polish hospitality. The hectic, whirl wind tourist vibe you get in places like Prague and Paris is largely absent and on egets the feeling they can navigate the city by foot or its straight forward tram system.
Poland is a joy for budgettravellers like myself. Excellent food, grand historical sites, and beautiful nature are available to those who lack affluence but crave an adventure off the beaten “Eurotrip-stagparty-trustafarian backpacker” route.
The Polish baking tradition is incredible (and I’m from Denmark)!). All around the city you will find small, old-lady operated carts selling a round wheat-bread ring topped with sesame seeds. Very simple but amazingly tasty and a bargain at 2 zloty (.50 € or .60 cents)! By venturing into a few different brick and mortar bakeries I found these traditionally Polish spinach and mushroom pastries called “Paszteciki z pieczarkami” that just happened to be vegan.
However, my favorite Polish food is perogies. They are soft, plump dumplings that traditionally contain cheese, potatoes, or meat but can be stuffed with an endless number of fillings. They are found in many restaurants throughout Krakow; my favorite vegan ones where found at “Pirozki U Vicenta”, a cozy local joint. They where stuffed with a red lentil and spinach mixture that had it’s flavor brought out by the soft, starchy dumpling it was encased in.
Are you a gluten-holic and desire to stuff yourself with perogies like me? Bookyour ticket to Krakow NOW!
Pirozki U Vicenta – address; Bożego Ciała 12, 33-332 Kraków
I feel a bit hesitant about
publishing this post since we fortunately live in a time where self-love and
body positivism has a major presence in our society and I don’t want to knock
or derail it in anyway. I’m completely on board with the self-love movement and
I think it’s really important to have a healthy relationship with your body.
Even though I’m currently at
a normal, healthy weight I still want to loose a few kilos (or lbs. for ya’ll
‘Muricans). I have a cute amount of chubbiness around my mid-section, but alas,
I still finding myself wanting to get rid of it! I just don’t like the idea of yellow,
stored, unnecessary fat around my organs. I know I could teach myself to love
and accept it, but I’m young and want to push my body to new heights before
it’s too late.
I hope you’ll follow my little
weight loss journey here on the blog as I give you weekly updates on how it’s
going. I don’t believe in dieting or hardliner restrictions I’m just going to
try to swap guilty habit junk foods for more whole foods! I’m very physically active
and I’m going to continue exercising daily.
I’m convinced that for
sustainable results I can’t starve myself by obsessively counting calories. Therefore,
my strategy is to lose weight slowly so I can acclimate myself to a healthier
lifestyle with greater ease. There is only one way to loose weight which is to
burn more than you consume- no one said you have to burn it all off in a month!
Remember that everyone is
different so what works for me may not be the best fit for you! Now that I’ve shared this
with the Internet there is no going back! I’m so excited!
It’s easy to enjoy sushi without fish. Vegan sushi tastes
amazing and it’s super easy to make. It’s a great way to use your leftover rice
and vegetables for a quick lunch.
You don’t need any fancy equipment for this recipe. I just
roll the sushi on a cutting board carefully with steady hands. You’ll have the
best results if you use sticky rice (although I used regular rice the first
time, and it still ended up nicely)
What to do:
Place a sheet of seaweed paper on your cutting board and add
two tbsp. of rice on top and then mash it down with a spoon. Place your filling
at the bottom, closer to where you are standing (be careful not to add too
much!). Then carefully roll the seaweed paper into a roll – the trick is to be
slow and careful!
I like to make two different kinds; one with cucumber,
avocado, and vegan crème cheese and the other with cucumber, avocado, carrot
and spinach. You can add any veggies you like!
I dip mine in a soy sauce/wasabi mixture.
I hope this recipe will inspire you to start making your own
Two years ago I experienced genuine joy while exercising for
the first time in my life. Exercising used to be a tedious chore I only did to
loose weight. I would find myself in this unhealthy rhythm of over-exercising
followed by not exercising at all. When I would inevitably screw up my diet (as
anyone on a diet is bound to do at some point) I would lose my motivation and
I have been consistently running for the past years and have
been jogging every morning for the past three months. Last year I ran the
Berlin Half Marathon and I’m attending another one here in Denmark this May.
The thing I love about running is that (in my case) it
always takes me outside and breathing fresh air. It’s something I do alone so I
get 30 minutes everyday to myself where I am left alone to process my own
Instead of coffee or energy drinks, my morning boost comes
from a 30 minute jog. There is something therapeutic about something so basic,
simple, and natural (basically what our human bodies are designed to do).
In addition to being physically exhausting, a half-marathon
also requires a lot of mental strength. As I trained, I learned how powerful a
positive attitude and an insatiable will can be. By focusing and controlling my
thoughts, I was able to trick my body into doing more than I ever thought was
possible. Nothing beats crossing the finish line after 21.09 km (13.10 miles)! The
indescribable feelings of pride, self-possession, and triumph I experienced
afterwards marked a huge checkpoint on my journey of self-improvement.
My boyfriend came up with this simple marinade that goes
great with many different Asian cuisines. We usually serve it with rice noodles
and traditional Vietnamese vegetables, but I’m sure it would mix well with
other dishes or on its own.
For many unaccustomed Westerners, tofu can be difficult to appreciate. Most of us have experienced the dry, crumbly, flavour less variation served at certain Chinese restaurants. Therefore, it is of the utmost importance to invest in high quality organic tofu. Also, make sure to press it by wrapping it in a clean towel and placing a heavy object on top (such as a pan or heavy pan lid) for 15-20 minutes.
I grew up being told that pasta is junk food and should only be eaten rarely. Fortunately, research has shown that moderate amounts are still healthy and can be consumed while losing weight. Nothing beats treating myself to lunch with a bowl of whole grain pasta with veggies.
Nutritional Yeast is a great cheese substitute as it has a cheesy flavour and melts easily. AND it contains B-12, which is an important supplement to take as a vegan
My body has learned to crave healthy food that tastes unhealthy! I like my breakfast sweet but also appreciate some vegetables in the morning. Waffles always satisfy my cravings as I can mix healthy things into the batter and still get awesome waffles! See my recipe for Spinach Avocado Waffles
The girly side of me is obsessed with the beautiful pink color the root beet adds to regular waffles. I was close to naming these waffles “Princess Waffles” but rediscovered my integrity at the last minute.
On a normal day I enjoy eating waffles as a snack but on a cozy weekend morning I top them with pumpkin seeds, coconut flour, maple syrup and a little yogurt mixed up with vanilla.
When you grate the root beets a food processor will do the trick, if you do it manually REMEMBER an apron; otherwise you’ll look like Ted Bundy before he’d clean himself up)
The only vitamin you can’t get from a vegan diet is B-12;
many people use that as an excuse to not go vegan. B-12 is found in meat,
dairy, and eggs because animals consume dirt in their feed and produce B-12 in
their intestines. As most of us don’t
eat dirt or un-washed vegetables (humans didn’t used to be as stringent about
washing as we are today), we need to get the vitamin from a supplement.
A lack of B-12 can result in lower red blood cell counts and
in some cases, chronic nerve disease. Those are serious health concerns, so
make sure you play it safe and take a supplement.
I have struggled accepting the necessity of taking a B-12 supplement. I didn’t take vitamins growing up and therefore never saw it as something I needed when I switched to a plant based diet. Unfortunately, the consequences of being un-informed caught up with me and I frequently found myself feeling ill or dizzy. It took fainting twice (something I’d never done before) to finally realise that something was wrong. I didn’t go to the doctor (because I’m a lazy procrastinator- ALWAYS GO TO THE DOCTOR), but I did do a little of my own research. After a few hours of medical sleuthing, I concluded that since I was getting enough sleep, consuming a healthy diet, and exercising, I must have been lacking in B-12. I went to a health store, bought a years worth of supply, and haven’t fainted since.
B-12 can be bought at pharmacies, health stores, or right here(international link/affiliate link) or here (danish link/affiliate link) It can also be found in Alpro’s soy yoghurt and nutritional yeast.