Beet, ginger, coconut soup


3 large beetroot, washed, peeled, cooked & chopped  
2 packs or cans coconut cream
Dill, washed & drained
Pinch of Himalaya salt
Pinch of black pepper
1/2 tsp dry onion flakes
Coconut or olive oil
1/2 inch ginger, grated

How to
1. Heat the coconut or olive oil in a small soup pan over medium heat.
2. Add the cooked & chopped beetroot and sauté for 5 minutes.
3. Add the ginger and sauté for 3 minutes.
4. Pour in the 2 packs or cans coconut cream and bring it to a boil, cover and simmer for 15-20 minutes. 
5. Add Himalaya salt, pepper and dry onion flakes to taste.
6. Take the pan of the heat and purée the soup with a handblender or food processor until smooth.
7. Drizzle with coconut yogurt and garnish with radish, dill & dry red pepper flakes. 

Bon appétit!


Vegan Mac ’n Cheese



16.0z ( 450 gr) rigatoni pasta ( I used quinoa pasta)
1/4 cup coconut oil 
2 garlic cloves, minced or pressed
1/4 cup oat flour
2 1/2 cup oat milk (I use Provamel)
8.0z (225 gram) vegan herb cream cheese
1 tsp mustard 
Pinch of black pepper
Pinch of garlic powder
Pinch of Himalaya salt
Fresh Parsley, washes, drained & chopped
Dry red chili flakes
1 tsp nutritional yeast

How to
1. Cook the pasta according to package. 
2. Meanwhile add coconut oil to a medium sauce pan, add the minced garlic and sauté for a couple of seconds. 
3. Add the oat flour and whisk until smooth.
4. Stir in the oat milk, whisking constantly. Once the sauce becomes thick, add the herb cream cheese and whisk until smooth. 
5. Add the mustard and the dry ingredients to your taste. 
6. Add the pasta to sauce and stir until combined.
7. Garnish the mac n’ cheese with the chopped parsley en dry red chili flakes & enjoy!

Bon appétit!
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