Ok, my blog is super new, I’ve just started initially. I’m kind of nervous and excited to share my passion for vegan cooking and I think my food photography skills need improvement big time because what looks gorgeous on Instagram not necessarily looks beautiful in a blogpost.
I’m planning to incorporate more raw food into my diet. It’s quite new for me but I enjoy pretty much the new discoveries of raw meals. When I went plant-based it was the same, I felt lost, I did not know where and how to start. It took me a month to get more comfortable with the shopping, where and what to look for. the beauty of it that is is super quick.
For first try I made some green basil pesto zoodles (yepp, spiralizer is also new fun) and I was blown away. Actually it was way, way much tastier than I expected. My other concern was that how I will cope without hot food in wintertime but as of now it is going quite well too. I hope my fantasy doesn’t let me down on this journey.
Hubby told me not to expect that he is going raw with me but he started to claim his share. Love it! He is Indian, so since I know him I get worried about the food being enough spicy for him. The real challenge starts here, spicy raw vegan food!
Also I’m trying to do my best to go zero waste and I guess raw food is a great solution in the kitchen as you don’t need processed ingredients which always come packaged. I used raw coconut cream in this Thai curry recipe which comes in a glass jar. It is still waste but at least plastic free and I usually reuse jars when I go to the zero waste shop to refill with other goodies. Still it is question how eco-friendly is to use ingredients which travels from far far away but I’m going step-by-step to figure out how to reduce my eco footprint on mother Earth. So much to learn and consider but I will get there.
We really love Asian food, so made some Thai inspired coconut curry with crunchy vegetables. It was shockingly good, full of taste and colorful. New favorite on the menu. I love the idea of eating colours.
- 2 julienned carrot
- 1 julienned sweet pepper
- 5-6 baby corn
- handful of mangetout
- 3 tbsp sprouted mung bean
- fresh coriander
- 3 cm piece of fresh ginger
- half lemongrass stalk
- 1 tiny clove of garlic
- handful of coriander
- 1/2 tsp cumin
- 1 TSP lemon/lime juice
- 1-2 pitted dates
- 3 TBSP organic raw creamed coconut
- 2 cups of water
- Place the veggies and the coriander into a big bowl.
- To make the curry place all curry ingredients in the food processor and blend it until smooth , creamy and a bit warm. Add more water if it is too thick or you prefer more as a soup.
- Pour it on the veggies and enjoy!
You can replace the creamed coconut with 2 real ones. Use the coconut water and the flesh in the curry.