Apple Mango Lassi

Hoping that you all had a fantastic start into 2019, and in case you had to nurse a hangover, I hope the Ginger Miso Soba Soup helped you to get through the day!

Starting a new year afresh is what we all aspire to. This following recipe is normally a refreshing summer drink so thinking of a refreshing start I pulled this forward to the start of this year! Start afresh, drink summer drinks in winter, break conventions – and 2019 will be yours 🙂

Apple Mango Lassi, Mango Lassi, Lassi, Indian, summer drink, refereshing,

Ingredients for 2

  • 200gr organic silken tofu
  • 1/2 lemon
  • 200ml water
  • 185gr apple-mango-puree
  • 1.5 Tbsp soft brown sugar
  • pinch of salt


  1. Juice half a lemon to get appr. 15ml of lemon juice
  2. Add all ingredients into a blender and blend until you get a smooth or even frothy mix.
  3. Serve fresh and enjoy, or place in the fridge for up to two days.
Apple Mango Lassi

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So it’s been a long night to bid 2018 farewell? Maybe we had a glass of Champagne too much? Or an awesome party with friends and a variety of mixed drinks? Are we feeling a bit hungover today?

There is a nutritious and wholesome solution to get into shape – quickly! Rehydrating and soothing for an upset stomach!


Ginger Miso Broth

  • 2 tsp sesame or vegetable oil
  • 1/2 cup onion, finely-minced
  • 2 tsp fresh garlic, minced
  • 1 Tbsp freshly minced ginger (or crushed ginger paste)
  • 1 Tbsp soy sauce
  • 4 cups vegetable broth
  • 2 Tbsp miso paste
  • salt and freshly-ground black pepper to taste

For the Ginger Miso Soba Soup

Soba noodles
  • 115gr soba (buckwheat) noodles
  • 1/2 cup fresh shitake mushrooms, roughly-chopped
  • 1 cup (packed) kale leaves, roughly-chopped
  • 200gr firm or extra-firm tofu
  • 1/2 cup spring onion, chopped
  • small handful of radish sprouts, pea shoots, bean sprouts, etc.
  • sesame seeds and/or chili flakes, for serving


Make the Broth:

  1. Heat the oil in a large pot over medium heat and add the onion, garlic and ginger, and cook for a few minutes until softened.
  2. Add the soy sauce, and stir to combine. Cook for another minute then add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
  3. Ladle a half cup or so of the broth into a small bowl. Stir in the miso paste and whisk until dissolved. Pour the miso broth into the pot and simmer for a minute or two to heat through (but don’t let come to a boil).

Prepare the Ginger Miso Soba Soup:

  1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes.
  2. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add the mushrooms and kale and cook for a minute or two to soften.

Are you joining Veganuary today? It can be scary but we’re here all January to support you! 2019 is the year become more Climate aware and active (read my recent post on the COP24 here). What better way than radically cutting your carbon footprint in January by taking the vegan pledge?
It’s not only cutting your carbon footprint but minimising many other environmental malpractices, too. If you’re interested to learn more about the harmful impact on lifestock on the environment, we recommend you read this. Plant-power to you!

Leave us your contact details below, and we’ll ensure that you’ll receive a daily email in January 2019 with new healthy and nutritious plant-based meals from all over the world!

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We’d love to hear how you’re getting on this month. Are you struggling? If so, what is the biggest challenge? Or did you find some genious hacks you’d like to share with the community? Please leave us your comments below.


Bliss balls

home-made bliss balls placed in a green porcelain dish with a small house in the middle
home-made Bliss Balls

Whilst many of us are still being jolly and in full festive swing, others are feeling the sense of bliss that this Christmas “madness” is coming to an end, and we can return to normality. Well, kind of…
We’re now somehow getting caught in this limbo week between celebrations; the week between Christmas and New Year (for the Western world I admit).

To prevent the “I don’t quite know what to do with myself right now”-blues, we came up with this delightful small Bliss Bites, in shape and appearance of tiny snow balls. They’re easy to prepare but you’ll get your hands and fingers sticky – that much of a warning upfront!


  • 10 Medjool dates
  • 1 Tbsp maple syrup
  • 2 Tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • 1 tsp soakes chia seeds
  • 1/2 cup nuts (almonds, hazelnut, walnut, brazil nut – any you like)
  • 1/2 cup cocoa powder

For decorating: some desiccated coconut on a plate to roll the Bliss Balls in

desiccated coconut


  1. Place the dates and the liquid ingredients together into food processor, and blitz until you get a smooth paste.
  2. Then, add the other indredients and pulse to mix all evenly.
  3. Set aside in the fridge for the mix to cool down for at least 1 hour.
  4. Using a tablespoon, scoop out an amount to form a walnut sized ball, rolling the mass between your hands – this is the sticky finger bit 😉
  5. Roll the ball in the desiccated coconut until evenly covered.
  6. Repeat steps 4 & 5 until all mass is used up. Place all Bliss Balls onto a dish and set aside in the fridge again to cool down.
Home-made bliss balls close up on green porcelain dish
Enjoy these home-made Bliss balls!

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Epic Christmas Feast

Let us be honest – Christmas dinners with the family can be stressful. Especially when we all have different dietary needs.
I cannot think of a better opportunity though to share the wonderfully rich and versatile plant-based cuisine than Christmas. Sharing is caring, and what better way to show your love than preparing an epic Christmas feast that is cruelty-free, ethical, healthy, and environmentally sustainable!

Roasted pear with walnut & ginger filling

Credit: Jamie Oliver


  • 5 large rounded pears
  • 1½ tsp ground cinnamon
  • 1 tsp caraway seeds
  • 70 gr walnut halves
  • 20 gr pine nuts
  • 20 gr stem ginger , optional


  1. Preheat the oven to 180ºC. Halve 4 pears (you’ll be using 1 for decoration), and place them all cut-side up in a large ovenproof dish.
  2. Sprinkle over ½ a teaspoon of cinnamon and the caraway seeds and pop the 8 halves in the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.
  3. Place the walnuts and pine nuts on a baking tray and toast in the oven for 4 to 5 minutes – the pine nuts won’t take long to turn golden, so keep an eye on them. Set aside a few toasted pine nuts for serving.
  4. Once the pears have cooled, scoop most of the flesh out of 4-6 of the halves (depending on how many person you’ll serve; 1 pear half per person), leaving just enough so the sides don’t collapse.
  5. De-seed, de-stem, and chop up the other roasted pear halves and the scooped-out pear flesh, and pop in a food processor with the toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz. If you want a paste that’s quite textured, blitz only for a couple of seconds. If you want it totally smooth, keep blitzing.
  6. Divide the pear mixture between the 4-6 scooped-out pear skins. Peel and core the reserved pear, slice it thinly lengthways and arrange a couple of slivers on top of each stuffed pear.
  7. Decorate with a few chopped toasted pine nuts and serve, warmed through or cold. It’s great with a little peppery salad, like rocket leaves, on the side.
Courtesy of Lisa Ballik

Smoky leek & hazelnut tart

Credit: Vegetarian Society Recipes


  • 500 g ready-made vegan shortcrust pastry
  • 4 leeks, trimmed, thinly sliced
  • 20ml olive oil
  • 3 garlic cloves, peeled, crushed
  • 4 spring onions, thinly sliced
  • 1 onion, peeled, finely sliced
  • 2 tsp plain white flour
  • 300ml soya milk
  • ½ tsp vegan stock powder
  • a small pinch of clove powder
  • 150g smokey or piquant vegan cheese 
  • 30g  cranberries, broken into little pieces
  • 1 Tbsp harissa paste
  • 100g tinned roasted peppers, sliced
  • 1 tbsp cranberry sauce
  • 100g hazelnuts, roasted, chopped
  • ¼ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

To garnish:

  • 1 tsp fresh parsley, roughly chopped
  • ¼ red pepper, finely chopped
  • ¼ tsp smoked paprika


  1. Preheat the oven to 180ºC. Line a greased 28cm round, loose-bottomed flan dish with greaseproof paper. Roll out the pastry and use it to line the dish. Trim the excess pastry. Prick the pastry.
  2. Cover the pastry with parchment paper, then add baking beans. Blind bake for 25 minutes. Remove the beans and paper, then bake for another 10 minutes. Leave to cool.
  3. While the pastry is cooking, gently sauté the leeks in 10g olive oil. After 5 minutes, add the garlic and spring onions and fry for 1 more minute. Season with salt and pepper, then set aside.
  4. For the cheese sauce, gently fry the onion in the remaining oil for 10 minutes. Sprinkle on the flour and continue to stir for 2 minutes. Slowly add the soya milk, a little at a time. The sauce should get thicker as the milk is heated. Add the stock powder and a pinch of clove powder. Cook gently for 5 minutes. Remove from the heat and add 100g vegan cheese and dried cranberries. Once the cheese has melted, fold into the cooked leeks. Season as required, then set to one side.
  5. Spread the harissa paste onto the pastry base, then add the peppers and cranberry sauce. Top with one-third of the nuts. Carefully add the leek mixture to the pastry case, then top with the remaining Vegusto. Bake in the oven for a further 10 minutes.
  6. Mix the remaining nuts with a little paprika, then season. Remove the tart from the oven, scatter the mixture over the top, then bake for another 5 minutes. Garnish with parsley, red pepper and paprika.
Courtesy of Lisa Ballik <3

Shredded Brussels Sprouts salad with Lemon dessing and Pomegrante


For the salad

  • 450g Brussels sprouts / about 6 cups shredded
  • 1 cup thinly sliced radicchio
  • 1 cup stemmed and thinly sliced kale
  • 1 cup pomegranate seeds
  • 1/4 cup dried cranberries
  • 1/4 cup toasted nuts almonds, walnuts, or pecans

For the dressing

  • 1/4 cup freshly squeezed lemon juice plus the zest of one lemon
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp minced shallot
  • 1 Tbsp maple syrup
  • 1/2 tsp Dijon mustard
  • Salt and freshly ground black pepper


  1. Holding each Brussels sprout by the stem, slice into very thin slices with a mandoline or sharp knife. Toss in a bowl with the radicchio, kale, half the pomegranate seeds, cranberries, and nuts.
  2. Combine the lemon juice, zest, olive oil, shallot, maple syrup, and mustard in a small jar (like an old jam jar). Season with salt and pepper. Seal the jar and give it a good shake.
  3. Pour half the dressing over the salad and toss to coat evenly. Let the salad stand for 1 hour at room temperature or 2 to 3 hours in the refrigerator. Toss with the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.
Shredded brussels sprouts, kale, and radicchio salad with lemon Dijon dressing
Courtesy of Lisa Ballik

Chocolate pots

Credit: Jamie Oliver


  • 200 g dairy-free dark chocolate (at least 75% cocoa)
  • 700 g silken tofu
  • 160 g maple syrup
  • 1 lime , zest of
  • 1 Tbsp vanilla bean paste
  • 1 Tbsp dark rum
  • 1 large pinch of dried chilli flakes
  • 1 large pinch of sea salt


  1. Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
  2. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
  3. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
  4. Add the melted chocolate and pulse until silky and combined.
  5. Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
  6. Pop in the fridge for 15 minutes to chill, then serve.
courtesy of Lisa Ballik

No egg “Egg”Nog


  • 1/2 pack (appr. 175g) silken tofu
  • 180ml almond or soy milk
  • 1/2 Tbsp vanilla extract
  • 14g sugar
  • 1 Tbsp soft brown sugar
  • 1/8 tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • Pinch of freshly grated nutmeg
  • 70ml rum


  1. Combine all ingredients (apart from nutmeg and rum) in a food processor until well combined and then chill.
  2. When ready to drink add rum and mix thoroughly, pour into glasses and sprinkle nutmeg over each glass.
No-egg “eggnog”

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Please let us know how any of the Christmas dishes have turned out for you! Take pictures and share them on your social with the #EpicVeganChristmasFeast, or leave us a comment below.

Wishing you all a very merry Christmas and a magical holiday!!! 


Black Rice Mango Orange & Peanuts Salad

Credit: Bon Appetit

I get inspired by taking a look into my fruit bowl or vegetable tray in my fridge. Waste not, want not!
Having discovered a ripe mango this morning, I got curious as to what I could prepare what is not the “typical sweet” dish I’d normally go for with a Mango – et voilà! This salad just looks beautiful and nutritious.

Huge shout-out to the growing community of vegan food bloggers in the www! I love the ease and convenience with which we can browse and find a recipe for pretty much every ingredient you have in your kitchen. If you want to save your food from landing in a bin -and honestly we all should have this desire not to waste- then I highly recommend you give this approach a try. Rather than planning meals and shop ingredients accordingly, why not try to buy what’s on offer at the moment, and then find out what you can cook with it? This turns the meal planning process upside down, and I quite like a good challenge! Do you?

This recipe is inspired by the Bon Appetit magazin, and I veganized it for us 🙂


  • 1 orange, peel and white pith removed, segments separated
  • 1/8 cup lime juice, freshly pressed
  •  1/2 Tbsp No fish sauce – optional
  • 1 Tbsp oil
  • 1 cups black rice
  •  1 mango, peeled, pitted, diced
  • 1/2 cup coriander leaves, freshly shopped
  • 1/2 small or medium size red onion, chopped
  • 1/4 cup unsalted roasted peanuts (if you cannot find unsalted, use salted but leave out any additional salt in thie recipe)
  • 3 spring onions, finely sliced
  • 1 Jalapeño pepper, seeded, finely chopped 


  1. Boil the rice in a large pot until it’s tender; appr. 20-25 minutes. Season lightly with salt (if you will use unsalted peanuts in this recipe).
  2. Orange. Sharp knife. Large bowl. Small mason jar.
  3. Use the small sharp knife, and cut the orange segments into 4 pieces each.
  4. Pour 1/4 cup lime juice, oil, and No-fish sauce into the small mason jar, add some salt and freshly cracked pepper, put on the lid, and shake to blend. Set dressing aside.
  5. Remove pot from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt (if you will use unsalted peanuts in this recipe); allow  it to cool down.
  6. Add the diced mangoes and remaining ingredients into the large bowl, and then rice and toss gently to combine.
  7. Season lightly with some salt and more lime juice, if desired.
Credit: Prevention RD
If I’ll manage to make my dish just half as visually appealing as Nicole Morrissey, then I’ll be happy 🙂 What a beautiful job she’s done!!

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No fish sauce

Traditional to most Asian cuisines like the Thai or Vietnamese, we need a version of fish sauce that is fish-free to add umami to bring a depth of flavor and savoriness to the dish that is typical. Curious how to? Here’s an unexpected version that comes very close to the original.

No fish were harmed in the making of this No fish sauce!

INGREDIENTS – lightly flavoured  No fish sauce

  • 1/8 cup warm water
  • 1 Tbsp raw turbinado or muscovado sugar
  • 1/8 cup fresh or canned 100% pineapple juice
  • 1 Tbsp light soy sauce or tamari
  • Add salt to taste


  1. Stir the water and sugar together in a bowl until sugar dissolves. Add the pineapple juice and light soy sauce and mix well.
  2. Allow at least 1 hour for the fermentation process to kick in. It can take up to 3-4 days , even when placed in the fridge. Ensure that you check regularly that there is not too much pressure building up in the glass/jar. Open regularly.
  3. Refrigerate in a glass container or place it in the freezer, which shall stop the fermentation process. 

I used this first, lighter flavoured version for the Black Rice Mango Orange & Peanuts Salad. Delightful!!

INGREDIENTS – deeper flavoured No fish sauce 

  • 3 cups water
  • ½ cup soy sauce, tamari, or Braggs Aminos
  • around 10gr or 4-5 whole dried shiitake mushrooms 
  • 3 large sheets of nori seaweed, shredded
  • around 6-7g or ¼ cup wakame seaweed or the same amount of kombu kelp or a combination of both
  • 1 shallot or small onion, roughy chopped
  • 1 large clove of garlic, smashed with skin
  • 15 peppercorns
  • 2 tsp tomato paste
  • 1 tsp miso
  • ¾ tsp sea salt


  1. Put everything into a medium pot and bring it to a boil. Once it comes to a boil, reduce heat to low and cover with a lid. Simmer on low for 20 minutes to extract all of the flavors out of the ingredients.
  2. When done, you’ll want to clarify the liquid, as it will have become slightly cloudy. Pour all through a fine cheesecloth and let the liquid drip through. You can help it along by squeezing the solids gently in the cloth.
  3. After it is all drained, transfer your homemade No fish sauce to an airtight glass jar or bottle and put it in the fridge until you are ready to use it. Because of the high salt content, it lasts in the fridge.

Whisky cream liquor

Smooth and creamy Whisky coffee liquor. Tempting solo on the rocks or enjoyed hot, stirred into a cup of coffee. It’s the time of the year, isn’t it? I’m not suggesting in the slightest that this “Baileys” version cannot be enjoyed throughout the year, but following the seasonal offers in our supermarkets, it seems to increase in popularity around the colder winter months. Specially around Christmas. 

Moreover, if you enjoy giving home-made presents for Christmas, this is a really good one! Well, for +18 years youngs (or +21 years, depending on which beautiful place in the world you live in. Please follow your country’s legislation). You can get a beautiful bottle and get your Christmas present ready in probably 5 minutes. Sounds good to me!

All you need is….. love ? – and this:

  • 250ml non-daily milk (I prefer coconut, cashew, almond, or hazelnut) If you prefer a thicker, creamier version you can use non-daily cream (soy or oat)
  • 125ml Whisky
  • 3 Tbsp Agave nectar
  • 2gr instant espresso or 1 espresso stick (Anything but Nescafé please!)
  • 1 tsp vanilla extract
  • 1 tsp cocoa powder

Nearly there!

I’d suggest you use a large jug for the this recipe.
Pour the Whisky into the jug and then add the instant expresso granules. Stir until its fully dissolved. Then add all other ingredients and stir until everything is well mixed.  

Credit:  Cupcake Project

Now, to ensure it’s tasty enough to give it away as a present, you may want to try. Pour yourself a small glass (or more ;)) and give it a try. 
How is it? 
I’d love to know what you think! Please leave us your comments below. 


Thinking out aloud here, you may want to try some variations to this ‘basic’ recipe.
What about hazelnut, mint, vanilla, or salted caramel?

It’s probably quite easy to add a tsp of salted caramel, vanilla or hazelnut flavouring, or a few drops of peppermint essential oil. 
If you give this a go, please share with us how it turned out 🙂

Keeping it cool

As this liquor s mainy bases on non-daily milk or cream, don’t forget to keep it cool after preparation. Keep it in the fridge for max 7 days.
It should last the same amount of time as the original non-daily milk or cream. Obviously, the fresher it is, the better! As you can see from the recipe though, it’s a small portion anyway. It wouldn’t last 7 days in my fridge 🙂


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When I was in South Korea last year, I literally had bibimbap every single day. It may sound boring, as bibimbap means mixed rice. The good news is that you can mix in every ingredient you fancy. So, despite the fact I had mixed rice for over a week, I had differend rice mixes every day. Oh, I want to mention here as well that bibimbap always comes in a ‘decent’ portion size. Plenty and tasty! Food how I like it 🙂

Traditionally it’s cooked in a stone pot, the dolsot, which gets and keeps the bibimbap really really hot for a long time. I don’t own one (yet), so opted for the simplified version, using kitchen equipment we all own. 
I highly recommend you’ll try the dolsot bibimbap though, maybe next time you visit a Korean restaurant. 

Ingredients for 2

Mixed mushrooms
  • 200 g firm organic tofu, pressed
  • 4 tsp soy sauce or tamari
  • 1 tsp Gochujang (Korean chilli paste)
  • 2-4 tsp oil
  • 1 red onion, sliced
  • 100gr mushrooms (Shiitake or mixed mushrooms if you can get them), roughly chopped into bitesize pieces 
  • 100gr spinach
  • 1 carrot, shredded
  • 50gr edamame beans
  • 50gr bean sprouts
  • ½ cup brown rice, cooked
  • ½ long cucumber, finely sliced
  • 1 spring onion, finely sliced
  • Some sesame oil and soy or tamari sauce to serve

This dish needs a bit of pre-planning, so different to my other recipes, which are quickly to assemble, this may need some preparation a day ahead. 


  1. Press the tofu block.
  2. Cube the tofu into bitesize pieces, not too large, not too small.
  3. Slide the onion and set aside.
  4. Place the tofu in a shallow bowl and pour soy sauce, mixed in with 1 tsp of Gochujang, over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through. The longer you marinate the tofu, the more intense the flavour. I prefer to leave it marinating over night, but it’s up to you 🙂 Take the tofu out of the marinate and let the marinate drip off slightly.
  5. Heat 2 tsp of oil on a non-stick pan, and place the marinated tofu cubes into the hot oil. Fry the tofu until golden brown on all sides. Be careful as the tofu is likely to splatter. Keep a splatter screen close by.  If you don’t have a non-stick pan or want to reduce the amount of oil you consume, you can also bake the tofu. Set the oven to 180° C and place the marinated cubes of tofu on a . Bake for about 25-30 minutes, turning once, halfway through.
  6. Cook the rice whilst the tofu is frying or baking in the oven.
  7. In a separate pan, heat up 2 tsp of oil and throw in the sliced onion and roughly diced mushrooms. Fry them gently until they are nicely browned. Season with salt and pepper once fried to avoid the mushrooms releasing too much water during frying.
  8. Remove the onions and mushrooms from the pan and set aside.
  9. Throw in the spinach and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. Season with salt and pepper.
  10. Serve the rice in two bowls and divide all the veggies and cooked tofu between two bowls. Sprinkle some sesame oil and sesame seeds over, and  top with thinned down Gochujang sauce.  Add some soy or tamari sauce if you like. 
  11. Mix well! It’s mixed rice after all, isn’t it? 

Tip to “eat bibimbap correctly” before you dig in

In Korea the chopsticks are made from stainless steel. Not the bamboo or wooden material we normally are presented with when enjoying the Asian cuisine. 

The spoon carries some importance if it comes to the bibimbap. It’s not actually eaten with the chopsticks. The chopsticks are used to stir the bibimbap, and the spoon is used to eat. After the mixing, the chopsticks merely fulfin the function of pushing the rice veggie mix onto your spoon, or  placing the specific veggie or tofu pieces onto your spoon. 

That’s it. My little Korean ‘Knigge’ for you 🙂
Now – dig in and enjoy!!

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Gochujang sauce

Gochujang sauce


  • 3 Tbsp agave nectar
  • 3-5 Tbsp korean chili flakes or chili powder (if you don’t want to buy extra Korean chili flakes or chili powder, use the one you already have)
  • 2 tsp sweet organic miso paste (white)
  • 4 Tbsp water
  • 2 tsp rice flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of salt


  1. Place all ingredients into a food processor or nutribullet. Start with 3 Tbsp chili flakes / powder. 
  2. Don’t forget to taste it, and adjust according to your prefererences. If you want more of a kick, increase the quantity of chili flakes / powder 😉 
  3. Whizz up until you get a smooth chili paste.

To change the consistency of your chili paste:
Want it “thinner”? You can add more water or some rice whine vinegar.
Want it “thicker”? Add a little more rice flour.

Gochujang is normally not used straight up but is used as a base to marinate, or to spice up stews and soups. It’s usually thinned with rice wine vinegar. You may want to try some in a vinaigrette?

I used it for my delicious Bibimbap.

Or how about a Gochujang Bloody Mary, anybody?

Gochujang Bloody Mary

It’s the spices of life that makes every day exciting!

Are you looking for any other spice mixes or sauces? Please leave us your request in the comments below.


Chickpea Moussaka

Credit: Rebel Recipes

I like this Moussaka, which probably differs from the classical Greek version we’re more familiar with. This is a moussaka stew, resembling the Lebanese Maghmour. It’s delicious as a side, even cold. 


It’s perfectly accompanied by some Tabouleh, Hummus, and Simit! I always favoured the Middle Eastern cuisine because of it’s variety. Not to say that other cuisines are not rich in variety!


All of the above named delicacies are currently on my dinner table, and that inspired my midnight post. As I love sharing meals, I invite you to enjoy this easy dish with me. Here it comes 🙂


  • 2 aubergines/eggplants, diced
  • 5 Tbsp olive oil
  • 1 large onion, chopped finely
  • 4 clove garlic, sliced or chopped finely
  • 1 tsp sea salt
  • 5 large tomatoes, skinned and deseeded
  • 2 Tbsp tomato purée
  • 1 cup water
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 Tbsp fresh mint, finely chopped including stems
  • 1 can cooked chickpeas, drained


  1. Place the aubergine/eggplant cubes onto a large baking tray and drizzle Tbsp of olive oil over them, mix or toss slightly until all cubes are slightly covered. Roast in the oven for about 30 minutes until browned.
  2. Add the remaining oil to a large pan and add in the chopped onion. Fry on a low to medium heat until soft and slightly browning. Add in the garlic and cook for a further few minutes.
  3. Next add the tomatoes, tomtato purée, paprika, roasted aubergine/eggplant, and chickpeas. Cook to approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.
  4. Enjoy with the recommended Hummus, Tabouleh, and Simmit – or other any variation of side dishes you like. Rice, couscous, lentils…the choice is yours!

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