The Netherlands are very much a 'meat and potatoes' country. The traditional foods are 'mash pot' (mashed up potatoes and veggies, served with some kind of meat) and just simple boiled potatoes, meat, vegetables and gravy. These types of foods are actually surprisingly easy to make low carb, and they often end up tastier than their carb-filled cousins.

What's a vegan blog without a few tofu scramble recipes right? This is my favorite scramble.It's super flavorful, filling, nutritious and very fast to make. I know scramble is traditionally a breakfast food, but I actually prefer to eat it for lunch, or even dinner!

I’ve been doing some meal prep recently and one of the things I do is make some spreads to use on sandwiches and as dips for veggies. I’m not very good at making time for meal prepping, so my prep is usually just an odd hour or two somewhere during the week where I make […]

I really like the taste of fresh tofu. It’s just so much better than the stuff you can get in the supermarkets that’s been sitting in the same old sour water for days or even weeks. I can get good fresh tofu from my local Asian grocery store, but I don’t always have time to […]

Good old tofu feta! It's a bit seventies, but I think it's still a really good and easy to make cheese substitute, especially if you use a nice fresh tofu, don't skimp on the flavorings and give it time to marinade. Of course it doesn't taste exactly like dairy feta, but if you just want some nice creamy cubes with a tasty oil marinade on your salad, this fits the bill perfectly. You might even be able to feed it to the tofu-fobic without them knowing what the mystery cheese is.

These low carb tortilla wraps are probably my favorite type of low carb bread. They are very quick to make because they don't use yeast so they do not need time to rise. You cook them in a pan, so you don't even have wait for the oven to preheat. You can use these for all the things where you would normally use carb-filled wraps. Fill them with a salad, tofu scramble or chili. Or make quesadillas, burritos and enchiladas!

This tofu-based cream cheese is a new favorite. It's like vegan Boursin! It's a really quick recipe too. Just wizz everything in a high speed blender or foodprocessor, dump it into a container and put it in the fridge overnight to firm up. No long fermentation or hard to find ingredients. I've already brought it to a few potlucks and family events and everybody likes it, vegans and omnis alike, so it's a real winner!