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What a year… I don’t even know where to start… 2016was definitely a good year with many horrible events. Terrible things have happened all around the world, but there were some beautiful moments too. I’ve definitely had my ups and downs as well, and I thinkin general I’m happy that this year is over. Not that there is a magical border that will suddenly make everything good, but you know….it feels good to have a clean start. And I am just excited to see what the new yearbrings. I have high hopes for you, 2017!
One thing for sure, 2016 was all about food for me. So many recipes, food photos,foodie events, I couldn’t even count it all. And especially in the last days…oh gosh. I hope you ate a crazy amount too and feel just as exhausted as I am. Butof course I also hope you all had a lovelyholiday time with your loved ones andthat you’ll have an amazing next year!
So without further ado, the Top 10 Vegan Recipes of 2016….Enjoy!
Vegan Olive and Artichoke Tart
This vegan olive and artichoke tart with green peas, cannellini beans and cashews was the most popular recipe on the blog this year. And it was also the most popular on Pinterest, and the one that you’ve sent me the most pictures of, and to be honestmy personal favourite too.We’ve made it so many times in the past months, but I still can’t get bored of it.It’s savoury, hearty, loaded with veggies, full of flavours and the filling texture is creamy, silky and basically perfect.
3-Ingredient Vegan Pancakes
Apparently you love quick and simplerecipes. I totally understand, these easy to make and budget-friendly vegan pancakesare really just so good and delicious. Healthy vegan breakfast in 15 minutes? Of course!
One-Pot Asparagus and Spinach Gnocchi
This one-pot asparagus and spinach gnocchi is a lovely seasonal dish, that makes a great, quick weeknight dinner. Filling and satisfying potato balls covered with a creamy spinach sauce,crunchy asparagus, sweet green peas andfresh cilantro, then it’s all topped with tangy lime and orange zest for an extra flavour burst. Yum!
Cauliflower Cheese Sauce Stuffed Sweet Potatoes
Healthy and beautiful vegan comfort food, that’s alsoextremely easy and simple to make and requiring just a fewingredients (give or take a topping).The tender, naturally sweet baked sweet potatoes go so well with the creamy, subtly spiced miso-cauliflower cheese, the fresh greens, the aromatic sun-dried tomatoes and the crispy tempeh.No-fuss recipe, that is filling, cheap and extremely tasty.
No-BakeCoconut Orange Quinoa Cake
This vegan, gluten-free and totally guilt-free cake made with no flour started out as a total fail but at the end it turned out to be one of the tastiest cakes I’ve made this year. Quick and simple, with just a few basic ingredients – plus perfect to use up overcooked quinoa!
Vegan Salmon Bagel
Simple vegan loxmade out of carrots, that’ssurprisingly realistic.It’s savoury, salty, smokey and the texture is on point. Perfect on bagel, toast, salads or as a simple snack. If you miss the taste of fish, you’ll love this recipe!
Vegan Shepherd’s Pie
Delicious vegan shepherd’s pie with fluffy sweet potatoes and hearty veggies cooked in red wine sauce. Amazing comfort food all year round.
Asparagus and Lima Bean Pasta Salad
This cold pasta salad with lima beans and grilled asparagus makes a great spring or summer meal. This combination is an absolute must in asparagus season (just a few months to go!): the creamy, lemony, roasted bell pepper and almond based sauce with the delicate lima beans and crunchy, refreshing asparagus arewhat I call perfection! Delicious cold or warm, so it’s a fabulousdish to serve on picnics, barbecues or just as a quick weeknight dinner.
Simple Red Lentil Spread
What can I say?This spicy, sweet-savoury red lentil spread with maple syrup, fresh herbs, sun-dried tomato and miso is still one of my favourite things to eat in the mornings on a slice of toast. It’s budget-friendly,gluten-free and oil-free, and full ofprotein, vitamins and minerals.
Baked Spaghetti Squash with Tempeh Ragout
Savoury, hearty, smokey, and full of amazing flavours and textures, this baked spaghetti squash with zucchini, mushroom and tempeh ragoutisan awesome meal. Can’t wait for the next spaghetti squash season!Until that I use this hearty ragout as a filling forcannelloni and lasagne dishes, and in tofu and seitan roasts. So good!
Wishing you alla very happy and peaceful New Year!♥︎
