Give a try to this little-known vegan recipe, you'll be amazed by its intense flavours ! Serves 2. 1 taro root, peeled and cut in 8 slices 2 tablespoons vegetable oil Peanut-coconut sauce 1 tablespoon red curry paste 200 ml coconut cream 100 ml vegetable stock 1 tablespoon coconut sugar 1 tablespoon light soy sauce 2 tablespoons mushroom sauce 1 pinch salt 2 tablespoons tamarind juice 100 g ground roasted peanuts Marinate the taro slices in red curry paste mixed with half of

Steamed banana parcels are an ideal breakfast or snack, balance of fruit, rice and black beans. Serve it with a sweet coconut sauce, guaranteed success ! Serves 4 200 g freshly cooked sticky rice 250 g coconut cream 10 (flat) tablespoons coconut sugar 1/2 teaspoon salt 50 g black beans, soaked overnight 8 pieces banana leaves (about 20x25 cm) 2 large ripe bananas Cook sticky rice, place in a bowl and set aside. To prepare sticky rice, you've 2 options: Asian rice cooker : rin

A refreshing vegan dessert with a nice presentation. Instead of using a cake pan, you can prepare it in shot glasses. The presentation will look stunning on any table ! It's also a nice dessert to prepare with children. The ingredients will serve 4 to 5 persons (or much more if prepared in shot glasses) Bottom layer 250 ml coconut water 250 ml water 2 tablespoons white sugar 1 tablespoon agar-agar powder Top layer 250 ml coconut water 250 ml coconut milk 2 tablespoon white su

This recipe is fantastic with oyster mushrooms but you can use shimeji as well. 100% vegan, with a great taste and a very short preparation time, that dish will make new adepts ! The ingredients will serve 4 persons. 300 grams of oyster (or shimeji) mushrooms, sliced 2 tablespoons of coconut oil 2 lemongrass stalks, finely sliced 2 fresh red bird-eye chilies, finely sliced 2 shallots, finely sliced 1 tablespoon soy sauce 1 large handful basil leaves, divided in 4 portions 8 p

The grilled glazed bananas will go perfectly with your muesli at breakfast or with an ice cream at dessert. It's made in no time ! This recipe uses coconut sugar. Alternatively, you can use honey. Serve 4 to 5. 8 to 10 ripe bananas 80 ml water 200 ml coconut sugar or honey 1 pinch of salt Peel the bananas and flatten them, using the blade of a large knife Pour the sugar and the water in a sauce pan on medium heat and stir gently until the mixtures gets a syrupy consistency (a

This dish, originally from Northern Thailand, is as tasty as beautiful. There are many options for the filling, here's our favorite one (vegan). Serves 4 4 fresh rice noodle sheets 200 g tofu, cut in stripes 1 tablespoon light soy sauce 2 carrots, grated 2 cucumbers, cut in fine julienne 1 small lettuce a handful of young spinach shoots 5 teaspoons of black and white sesame seeds 4 tablespoons spring onions, chopped 3 teaspoons of sesame oil edible flowers such as butterfly