The fact that we were going to have a vegan wedding went down well with most of our guests. Most of them had assumed as much.
The fact that we were going to have a vegan, alcohol-free wedding, however, left many a mouths agape in horror. Continue reading Aliciouswedding: Aperitiv and bride & groom cocktails (alcohol-free)
During autumn and winter curries and stews are staples on our dinner table and barely will a week go by without us having at least one big pot of it (usually with some leftovers for me to take to work the next day – or freeze for later).
However, as soon as it’s warmer we tend to crave raw veg and will often share a huge bowl of salad for dinner. Or have one decent-sized bowl each because neither of us is of the sharing kind when it comes to food.
Continue reading Aliciouslyvegan: Spicy yellow curry with green beans and black rice
This Mediterranean raw vegan cashew dip will make you the star at the next barbecue you’re invited to! It’s so creamy you won’t be able to count down from ten until you hear the first “I can’t believe this is vegan”. Continue reading Aliciouslyvegan: Mediterranean raw vegan cashew dip
For a while I’ve been wanting to make gnocchi from scratch. Only my laziness has kept me from doing so. Continue reading Aliciouslyvegan: Pumpkin gnocchi in sage butter
I love carrot cake more than any other cake. Our relationship started in 2003 during my first visit to New Zealand. Perfectly moist carrot cakes – usually with delicious lemon icing – were everywhere: in cafés, rest stops and excursion boats. While my first bite may have been timid, my second was surely greedy. Continue reading Aliciouslyvegan: Carrot-cake with a hint of Nespresso
Mushroom spinach parcels are so simple it took me a while to come up with them. Actually I’m not sure what prompted me to make them for dinner one night. However, I’m positive I have only been making them since I went vegan. They’re great in every way Continue reading Aliciouslyvegan: Mushroom spinach parcels
What if I told you that you could have ice cream for breakfast? And what if I also told you it could actually be good for you? Without any unnecessary fats or added sugars? Wouldn’t that be great?
Indeed.
Let me show you how to make it happen. Continue reading Aliciouslyvegan: Banana peanut butter ice cream smoothie
When Mum generously offered me some rhubarb stalks from our neighbour’s garden (let’s say where I come from gardens are perceived as communal – if you’ve run out of, say, parsley you’ll pick it from your neighbour’s veggie patch and vice versa) I was delighted. There are so many delicious ways one can use rhubarb! Continue reading Aliciouslyvegan: Rhubarb apple crumble
Vegan meringue.
You need to let that sink in.
Vegan. Meringue.
Those crunchy-on-the-outside, fluffy-on-the-inside little clouds that all but melt in your mouth. They are super easy to make and without the help of (more or less artificial) egg replacers too.
The answer to all our vegan meringue needs is… Aquafaba. Continue reading Aliciouslyvegan: Vegan meringue
Regularly will I come across recipes I really like. These I will then bookmark, copy into a word file with similar recipes or print out. Often, I will soon forget about them.
Every now and then, however, I will open a website and quite literally drool over the keyboard. These are the recipes I’ll scrawl on a post-it, put in my wallet and try the next weekend. Or the next day. Or as soon as I get home. Continue reading Aliciouslyvegan: Orange muffins
