Hyvän mielen kasvisruokablogi
Vegan & chorizo in the same sentence? Oh yes. Be prepared to get your mind blown. This plant-based version of the spicy Spanish classic is so easy to make and so nice, spicy and versatile that you’ll probably find yourself coming back to this recipe more than once… (Speaking from my own experience!)
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I’ve been craving for hearty, warming noodle soup ever since I enjoyed a lovely bowlful of pho in a random café in London few months ago. After doing a fair share of research on how to replicate this yumminess at home, I came to conclusion that doing it by all the rules would be wayyyy too time consuming for someone who has the attention span of a 5-year-old…
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Lately I’ve found myself lost in YouTube videos. I’ve never really been much into tv series (it’s seriously difficult to get me hooked on anything with the exception of Breaking Bad!) but YouTube — food related videos specifically — are my soft spot. Especially What I Eat In a Day -type of videos keep me clicking like a maniac.
I love seeing how differently people eat and live, especially on a plant-based diet. It’s really easy to get stuck with your own routines and ways of cooking and eating. Food videos are a great source of inspiration and just by watching them you’ll feel rich in new ideas. If anyone ever suspects that plant-based food is boring or “always the same thing” just tell them to hit YouTube. World will never look the same again.
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HELLO WORLD!
And peace up. Today I’m beyond excited to introduce you to my latest crush, DIY Vegan Magnum ice creams with double chocolate coating and creamy yummy toffee in the middle. Oh yes. I’m talking about the good old amazing Magnums; the ultimate choice of anyone suffering from serious sweet tooth, this time just totally vegan & totally good for you.
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