Spring Gnocchi 👨🏼‍🍳🌱 ⠀ I foraged some wild garlic and used it to make these beautiful green spring gnocchi 🤤 ⠀ RECIPE - 6 medium potatoes (about 700 g) - 160 g flour (or more if needed) - 100 g wild garlic - tiny splash of water - pinch of salt ⠀ Serve however you like: - wild garlic pesto - tomato sauce I served them with: - 2 tbsp vegan butter - 150 g asparagus - 2 garlic cloves - 1/3 lemon, juice + zest - salt & pepper - vegan parmesan ⠀ ❶ Boil starchy potatoes with they skins until fork-tender. Peel and mash the warm potatoes, then let them cool for a couple of minutes. ❷ Add flour, wild garlic and a pinch of salt, and mix to combine. ❸ Divide the dough, roll into a long sausage and cut into even pieces using a knife or dough scraper. Generously dust with flour and place on a tray. ❹ Generously salt the water, bring to a boil and optionally add some potato starch (or cornstarch). Bring to a simmer, then add the gnocchi and boil for 2-3 minutes until they float to the top. ❺ Serve however you prefer and enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #easyrecipes #healthyrecipes #vegan #gnocchi #cookingtiktok

Healthy breakfast pancakes 🥞🌱 ⠀ RECIPE (estimated, for 2 people) - 1 cup (80 g) oats - 3/4 cup (95 g) flour (I use a mixture of all purpose and whole wheat) - 2 tbsp ground flaxseeds - 2 tbsp poppy seeds - 1 tsp cinnamon - pinch of salt - 2 tsp baking powder - 1/2 cup applesauce (optional) - 1/2 cup plant milk (or more as needed) ⠀ #healthyrecipes #easyrecipes #vegan #breakfast #morning

Korean Cucumber Kimchi 🥒🔥 ⠀ RECIPE 8 small cucumbers 6 tbsp salt 2 liters water ⠀ Kimchi filling: 3 spring onions (or Chinese garlic chives) 1 medium carrot 5 tbsp Korean red chilli flakes („gochugaru“) 3 tbsp vegan shiitake „oyster sauce“ (available in Asian shops) 3 garlic cloves 2 tbsp ginger 1 tbsp sugar (or 1/2 grated apple) 1 tbsp sesame seeds 2 tbsp soy sauce a little water (about 100 ml) ⠀ ❶ Cut the cucumbers lengthwise as shown in the video. ❷ Dissolve the salt in warm water and leave the cucumbers in the brine for 1 hour. ❸ Mix all the ingredients for the filling and stuff it into the cucumbers. ❹ Place the cucumbers in a clean jar and seal airtight. ❺ The cucumbers can be fermented for 1-2 days at room temperature or refrigerated immediately and eaten fresh. Fermentation intensifies the flavours and creates more acidity, but it is not quite as crunchy and refreshing. I think both are delicious. ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #kimchi #cucumber #healthyrecipes #koreanfood #veganrecipes

Vegan Lahmacun 🇹🇷🤤 ⠀ RECIPE (6 portions) Dough: - 300 g all purpose flour - 180 g warm water - 2 tsp dry yeast - 6 g salt - 2 tbsp olive oil ⠀ Filling: - 400 g firm tofu - 1 onion - 1 sweet red pepper - small bunch parsley - 2 garlic cloves - 3 tbsp tomato paste - 2 tbsp Turkish pepper paste - 1 tsp smoked paprika - 1/2 tsp cumin - 1/2 tsp allspice - 1/2 tsp cinnamon - 3 tbsp olive oil - salt to taste ⠀ Optional toppings: - onion - tomato - lettuce - cucumber - parsley - sumac - lemon juice ⠀ ❶ In a bowl mix all ingredients for the dough until no dry spots remain. Let it rest for 5 minutes, then knead briefly and let it rise for about 1-2 hours or place in the fridge to use the next day. ❷ Preheat oven to 250°C. ❸ Crumble tofu, then roughly blend the remaining ingredients for the filling into a paste and mix with the tofu. ❹ Divide the dough into 6 pieces, shape each piece into ball, then set aside to let the dough relax. Cover to prevent from drying out. ❺ Thinly roll out the dough, place on a baking tray, then spread with the filling and bake in the preheated oven for 6-12 minutes until well browned and crispy. ❻ Repeat with each dough ball. The pizzas can be placed on top of each other, so they stay fresh ❼ Top with tomatoes, lettuce, onion, parsley, sumac and fresh lemon juice, then roll and enjoy! ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #turkishfood #vegan #cookingtiktok #tofu #healthyrecipes

Black Bean Soup 👨🏼‍🍳🌱 ⠀ A super nutritious and delicious warming soup that will help you get through the rest of winter. ⠀ RECIPE (about 10 portions) - 2 celery stalks - 2 medium onions - 2 bay leaves - 6 garlic cloves - cilantro stems - 1 tsp ground cumin - 1 tsp smoked paprika - 1/2 tsp cayenne pepper - 500 g black beans - 50 g brown rice - salt - 400 g tomatoes ⠀ Toppings: - avocado - banana/apple - onion - cilantro - lime juice or vinegar - tabasco ⠀ ❶ Sauté celery and onion, then add garlic and the spices and cook until fragrant. ❷ Deglaze with vegetable broth, then add the beans and rice and bring to a boil. Simmer on low for 1-2 hours until the beans are soft. ❸ Add spring onions and cilantro and cook for another 45-60 minutes. ❹ Blend a part of the soup and add it back to the pot to thicken. ❺ Serve with toppings of choice and enjoy! ⠀ TIPS - I usually cook legumes (or soups like this) in bulk and freeze the leftovers to have them ready for whenever I don’t have time to cook :) ⠀ Please tag me if you make it, I love seeing your remakes! <3 ⠀ Much love, Paul :) ⠀ #cookingtiktok #soupseason #vegan #easyrecipes #healthyrecipes