Falafel Bowl (vegan, gluten-free)

90 minutes For 2 people Ingredients: 3 1/2 cups freshly cooked chickpeas or 2 cans (500g), 1 small onions, 2 cloves garlic, 1/2 bunch of fresh parsley, 1/2 bunch of fresh coriander, 1/2 tsp paprika powder, 1/2 tsp ground cumin, 1/2 tsp black cumin seeds (optional), 1 tbsp spelt flour, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp bicarb soda, 500ml rapeseed oil or coconut oil for frying,

Pasta With Vegan Baked Bell Pepper Sauce (low histamine)

20 minutes (if the bell pepper puree is already prepared) For 2 servings Ingredients: 300g spelt pasta, 1 1/2 cups bell pepper puree (360ml), 1-2 tbsp olive oil, 1 small onion - cut into cubes (if compatible), 1 clove garlic- minced, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, Some pepper, Some fresh basil for decoration,

Creamy Vegan Chickpea-Zucchini Curry

45 minutes For 2 servings Ingredients: 1 tbsp coconut oil, 1 onion - diced (I tolerate white onions the best), 1 inch pice of fresh ginger - grated, 1 clove garlic - minced, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric powder, 1 can coconut milk (400ml), 1 tsp vegetable broth powder (yeast free), 1 large zucchini - diced, 2 cups chickpeas (250g) - fresh cooked, Large handful fresh coriander - minced, Large handful fresh mint - minced,
Main dishes

FALAFEL BOWL (VEGAN, GLUTEN-FREE)

PASTA WITH VEGAN BAKED BELL PEPPER SAUCE (LOW HISTAMINE)

CREAMY VEGAN CHICKPEA-ZUCCHINI CURRY

About me

Hello! My name is Conny and this blog is all about simple, allergy friendly, vegan recipes and my journey towards a new life. Nice to have you here!

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