Creamy curry wraps stuffed with vegetables. These wraps are Asian-inspired and are the perfect make-ahead lunch. The wraps taste even better the next day because the flavors are more infused into the chickpeas.
I’ve got a make-ahead lunch idea for you guys today. And it’s vegan! Yup, again. I’ve shared quite some vegan recipes with you guys (brownies, sushi, frappucino) so far but I’ve got to tell you I’m not vegan (yet) though. Currently, I don’t believe in a “one-way”-diet. I like to eat healthy by eating different kinds of meals; sometimes I eat vegan, sometimes vegetarian and on other days I eat meat/fish/poultry. I was inspired to create this recipe when I wanted to make a satisfying on-the-go meal for my dear little sister. She tries to eat vegan most of the time so I was determined to make a delicious vegan meal for her. I’m happy to say, she liked the wraps. Even my bf liked these wraps! And therefor, I need to share it with you guys too.
Easy “sushi” rolls (maki) filled with plant-based ingredients. These rolls make a healthy lunch or snack.
Ice cold coffee drink made with a foodprocessor instead of a high quality blender. Make this at home and adjust the coffee flavor and sweetener to your taste! Use maple syrup and almond milk for a vegan version. Finish with (vegan) whipped cream. Whipped cream is optional (not really).
Vegan frappuccino. (Try typing that word (frappuccino) fast 10 times by the way. I can’t even tell you how many times I’ve typed farppuccino while writing this recipe lol.) I’ve tried making this drink at home so many times using my Philips blender. My blender was quite cheap so I wasn’t really surprised when I found it had a very hard time blending ice cubes to a frappuccino. (Should totally buy a professional one, but yeah.. money) Last week I had an epiphany though: What if I used a food processor instead of my blender? Will it work? Answer? It works! Read more
Lovely soft chocolate chip cookie without egg and dairy. This recipe makes exactly one chocolate chip cookie.
Advantages of single servings? A lot. Here are a few though:
- Usually no eggs required
- No over-eating
- Self-love because you’re baking just for you
- Adjust to YOUR taste
And now, on WT, you can learn how to make a single serving CHOCOLATE CHIP COOKIE. Bonus? It’s egg-free ánd vegan. Is there anything in this world that can beat this? I guess not. Unless you’re more of a matcha lover. Serve with a tall glass of milk, soy milk, almond milk, rice milk.. whatever floats your boat. It’ll be delish. Promise. Ready in 15 minutes. Read more
Smooth and creamy hummus made with sweet pumpkin. This hummus has a slight kick to it from the chili and contains no oil. Serve with bread or use as a dip.
It’s about time I shared a recipe other than baked goodies with you guys again. I can’t even remember the last time. The past few months have all been cookies, cupcakes and more. But today it’s time for homemade hummus! Pumpkin hummus. A while back I tried this store-bought pumpkin hummus in one of my taste tests (Dutch) and both me and my boyfriend liked it a lot. And so I decided to make my own version. A version without added sugar and less salt. It turned out delicious (if I may say so myself). I’ve made this hummus a couple of times now and each of those times the batch hasn’t lasted more than a few days. Gone in a jiffy. That good.