Vegan Is Good Is On the Road

I have started a new life adventure – I’m traveling the world. Well, mostly sticking to Southeast Asia for now, but hopefully, I’ll make the full circle.

As exciting as this is, it keeps me away from the kitchen, and also from inventing and experimenting with new mouthwatering recipes.

So I’m taking a little bit of time off. But I’ll be back!




You can follow my travel at

Vegan Cherry Coconut Milk Panna Cotta

Vegan Cherry Cocomilk Panna Cotta

The Vegan Cherry Coconut milk Panna Cotta has a  tender and silky texture which combines lovely with the sweet scent of late spring cherries. Not too sweet, with a beautiful pink color, just a perfect healthy desert.

What you need (serves 6):

400 ml coconut milk

2 tbsp coconut butter

200 g cherries, cored and chopped in small pieces

 4 tbsp caster sugar

1 teaspoon agar agar (this is a seaweed based substitute for gelatine, available in organic shops)

Combine all the ingredients in a pot and mix well until the sugar and the agar agar are well dissolved.

Place the pot on simmering water and whisk for 5-6 minutes. Remove from the heat and pour in the individual ramekin dishes. I have used a set of the silicon ramekins which are easier to turn over and serve.

Let the mixture cool, it will thicken. Place in the fridge overnight, you panna cottas are good to eat for the next 3 to 4 days.

Vegan Is Good!

Unity Vegan Quinoa Tabbouleh

Today I’ll be cooking an Unity Vegan Quinoa Tabbouleh. This recipe is in support of a campaign, dedicated to fighting xenophobia with one of the greatest unity weapons – food. Owners are the MultiKulti Collective, enthusiastic gals and guys, working for expats integration through cuisine knowledge and probably the most humane thing there can be, just sit around a table and share a meal.

Vegan Quinoa Tabbouleh

ALL started last weekend when I joined a promoting event for MultiKulti’s latest campaign called “Diversity tastes great” (sorry, no English language website for now). It was hosted in a local bakery bearing the mouth watering name Caramel , owned by an interesting and cosmopolitan personality – the ex-architect, current entrepreneur and pastry magician – Hany Tawk. A guy who’s passion for real food and baking art are inspiring.

The idea of the initiative is quite simple – to gather recipes from the participating expats and to share them with the locals, bringing the two closer together. A great idea really. MultiKulti are promising an impressive collection of 100 recipes from all over the world which should soon appear on their website.

This recipe – I called it the Unity Vegan Quinoa Tabbouleh – I think embodies the spirit of the campaign, combining ingredients from East and West, tastes  from South America and the Middle East. The original comes from Carlos from Peru and is served in his excellent restaurant LOMO in Sofia, Bulgaria. Hope he won’t mind the small changes I made to the recipe, so that it is adapted to the purpose of this blog. Here it is:

Vegan Quinoa Tabbouleh

What you need (serves 4):

250 g quinoa (used 200 g white and 50 g red)

3 cloves of garlic, minced

500 ml boiling water

15 olives, cores removed and minced

1 small tomato, seeds removed and diced

1 small chili, seeds removed and minced (if you’d rather not have it spicy/hot, use a red pepper instead)

100-120 g red kidney beans, roughly cut

the juice of 3 limes

a handful of fresh coriander, minced

olive oil

salt and black pepper to taste

Preheat 4-5 tbsp of olive oil in a pot and add the garlic. In about 20-30 second pour in the water and once it’s boiling, add the quinoa.

Put the lid on, lower the heat and let it cook for 20-25 minutes, until all the water is gone and the mixture is rather dry. When ready, set aside to cool.

When cooled add all the ingredients in the pot and mix well. Season to taste and add some more olive oil. Put in the fridge for a couple of hours.

Serve with some green salad of your taste.

Vegan is good and diversity is great! Peace, Love and Unity!

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