The goal of this blog is to make vegan easy, accesible and low-treshold. A common complaint I see that keeps coming back is how expensive going vegan is. Also where to find all those special products (like nooch and tahin and fake cheeses and…). This blog is going to make things easy for you. The recipes I will be showing you will be cheap and I mean real cheap. Not the ‘this recipe is cheap but you need to have all this fancy equipment’-cheap. If a recipe happens to be needing any fancy equipment I make sure to tell you as soon as the article start (so no need to waste anyone’s time).
If you want a review of the recipes I’m about to post, you can find a teaser on my Instagram.
Have fun cooking, saplings~
*Disclaimer: Not all recipes will be mine entirely. I like to test things out with recipes I find, and tweak them to my style. If I base my recipe off someone else’s creation, I’ll provide the appropriate link to where I’ve found it. I will never tell a creation is my own if I have it from somewhere. I except the same curtisy if someone was to made my recipe. If you tried out one of my recipes and have an instagram account, you are always free to tag me!!
When I went vegan, I really dreaded eating salads. I never liked them, I thought they were tasteless and unfilling. One of my biggest mistakes when I first went vegan was thinking that the only thing I could eat were salads and variants on salads. Though you could survive on eating salads on its own, let’s admit, that’s no fun right? So I started experimenting with different sauces to spice up my veggies.
You can use this sauce as a dressing on your salads, or just use it to pour over those cold veggy side dishes during the summer for some extra taste. Salads don’t need to be boring, they just need a good companion. This dressing is a vegan-friendly variant of the honey-mustard dressing and I hope you find it as tasty as I did. This dressing really flourishes when you combine it with cold sliced-up tomatoes.
Good luck, saplings ~
**No fancy equipment needed
- 125 grams of soy yoghurt
- 3 teaspoons of mustard
- 2 teaspoons of your favorite oil (I used olive oil)
- 2 tablespoons of maplesyrup
- 1/2 teaspoon of apple cider vinegar
- parsley, pepper and salt to taste (I used a LOT of parsley)
- Optional: some sauteed garlic
- In a small bowl, combine yoghurt and mustard till they’re well combined
- Add oil and apple cider vinegar, combine well (it should become one homogenous sauce)
- Add maple syrup and taste to see if you need some extra mustard, oil or maple syrup
- When the tasting is to your liking, add spices.
- Optional: I had some garlic left over so I poured it in there as well. It gave a really nice flavor in my opinion, but you can leave this out.
This recipe was one of the first recipes I ever found that contained vegan cookies. I wasn’t even vegan at the time, but craved cookies without any eggs in the house.
Let me tell you, this recipe is delicious. I’ve never found another cookie that could top to this one (yeah, even the storebought ones are terrible compared to these, and they have like additives in them or something). It’s easy to make these cookies because of the accessible ingrediënts, and the only equipment you need is an oven, a whisk and a bowl!
I won’t be posting the recipe here, because I haven’t changed anything about it (how can you change perfect?), except maybe for some cinnamon, but hey that’s just me. So to avoid plagiarism, I gladly provide you the link to these delicious cookies.
Have fun baking, saplings ~