I love Thai food. Thankfully it is very easy to make it vegan and low carb. In this recipe I go the easy route and use a store bought curry paste. The result tastes great and is very easy to make. It has about 25 gram carbs and 450 calories for a big and very filling serving.

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.

Spring has finally arrived and that makes me think about summery treats like ice cream. If you have a high powered blender or strong food processor it's super easy and quick to make your own fruity soft serve, sherbet, ice cream or whatever you like to call it. Choose berries as your fruit to keep this really low in carbs.

This recipe goes back to when I was a student and had to cook my own meals for the first time. I used to make it with crème fraîche and tortellini. Now I veganize it with soy yoghurt and make it low carb with soy noodles instead of pasta. It's still a very tasty meal and super quick to prepare.

Yum, tomato tapenade! I like to eat it on crackers, use it as a sauce for pasta and even as a salad dressing. Store-bought tapenade is often expensive and it can be difficult to find vegan versions, so I like to make my own. It's super easy if you use a jar of sundried tomatoes in oil as the base.

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 used to love blue cheese before I went vegan, so I really wanted to make a vegan version which has the same creamy texture and deeply savory, tangy flavor. This vegan version doesn't taste exactly like a real moldy blue, but it does a good job at filling that tangy, creamy, savory hole in my life. Even the color is a little blue-greenish, thanks to the pumpkin seeds.

I love using tahini in salad dressings. It's so easy to whisk it with a few other ingredients and create a wonderful creamy dressing. In this recipe I mix it with some miso for a great savory punch. To make it filling meal salad I add some very flavorful and easy to make baked tofu.

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 […]