The other week marked the one-year anniversary of my last visit to Chicago, a city I try to regularly visit since a close friend lives there (meaning I don’t have to spend on accommodation and can do a whole lot of shopping instead). Continue reading Aliciouslyvegan: Vegan Chicago
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
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?
Let me show you how to make it happen. Continue reading Aliciouslyvegan: Banana peanut butter ice cream smoothie
Green smoothies have been around on blogs, facebook, Instagram and magazines for a couple of months. However, I was of the opinion that one shouldn’t mix fruit and vegetables and therefore had only been making all different kinds of fruit smoothies.
On one occasion adding carrot. On another ginger. Then cucumber. Then spinach.
The other day Mr A actually said what he wanted for dinner (usually, he will happily eat whatever I put on the table) – something like the lentil salad from Neni, Haya Molcho’s restaurant at Naschmarkt. Continue reading Aliciouslyvegan: Red Lentil Salad ala Neni
Not only are the hills alive with the sound of music, right now and for most of spring and summer the meadows are also bright yellow with the heads of dandelions, flowers that are the colour of the sun and provide us with beautiful honey. Continue reading Aliciouslyvegan: Dandelion honey
You need to let that sink in.
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
Being a lustful lover of all things avocado, guacamole has been a fundamental staple of my diet ever since I first gave it a go. For me, the avocado has to be creamy with chunks of tomato give it texture and an ample amount of garlic and different sorts of pepper spice it up while fresh lime juice is responsible for that tangy aftertaste. Continue reading Aliciouslyvegan: Guacamole
After my recent, successful hunt for wild garlic I suddenly had this beautiful, luscious pile of leafy greens to work with – and work with it I did. The other Sunday I spent the whole afternoon in the kitchen, cooking up a storm and enjoying myself immensely at it. Continue reading Aliciouslyvegan: Wild garlic galore