Adventurous, courageous and whole heartedly open – Monta is one of those people who has shown me how to lead your life with a curious and open mind rather than a fearful one.
Imagine your perfect chewy cookies – they are deliciously sweet, soft and have a rich chocolate crunch. They don’t ask for a big hassle in the kitchen. Only 15 minutes and they’re done – freshly baked and sitting on your kitchen’s table. And a big side benefit? They’re vegan, gluten-free and are made from wholesome ingredients. So today I’m sharing one of my favorite cookie recipes so far – almond tahini cookies.
Are you a lazy cook? I have to confess that I am. A big one. Quick & easy – that’s how I like things in the kitchen. Simple recipes that don’t ask for too many steps, mostly conventional ingredients and quick prep work. But little did I know how much time (and effort!) I can save with a tool that you can find in every kitchen – a high-quality knife. So today we’ll have a pep talk about knives. And in the end, I’ll share a delicious & nourishing vegan barley minestrone soup recipe (that involves a lot of chopping, of course!).
When you’re switching to a vegan diet, there might be a struggle to recreate your favorite non-vegan pantry essentials into a plant-based version. Things like vegan cheese, rich sauces, yogurt, vegan sour cream and others can sometimes be found at a store but it’s still rare that you can buy wholesome (and delicious!) vegan condiments. So you have to figure out how to make them yourself!
Although you might be used to buying vegan dark chocolate at a store, trust me – making your own chocolate at home has many benefits. Don’t only you have all the control over what kind and how much sugar you’re adding, but also you can create the wildest & most delicious flavor and filling combinations. It’s a dream come true for any real chocolate lover. 🙂