Many would agree that chilli poppers are arguably one of the best foods in the world. There's something about the spiciness of a jalapeño, the melty cheese and the flavourful dipping sauce that makes this dish one of the most satisfying little bites.

And here it is now, veganised. I'm sure this recipe is pretty easy make gluten-free as well if you sub the flour and breadcrumbs for gluten-free options. It is very most definitely worth a try. 



250g raw cashews, soaked overnight

2 tbsp nutritional yeast

15 ml water

1/2 tsp salt, more if needed

1/4 tsp smoked paprika

1/4 tsp ground coriander

juice from 1 lemon

handful of cilantro


50g grated vegan melty cheese

6 large jalapeno peppers, 8 small ones


150g breadcrumbs

1 tbsp all purpose flour + more for coating

125 ml unsweetened plant-based milk

3 tbsp coconut oil (or any other cooking oil), for brushing


For the sauce:

100ml smooth, unsweetened (natural) peanut butter

150ml Coconut milk

2 cm 2 piece of fresh ginger, finely grated

1 medium clove of garlic, finely grated

1 tbsp ketjap (Indonesian sweet soy sauce)

1,5 tbsp Soy sauce/tamari

Lime juice from 1 lime

1 tsp Sriracha/hot sauce

Salt, to taste

Tellicherry pepper, a generous amount

1/4 tsp of ground coriander

1/4 tsp of ground cumin

½ tsp palm sugar, finely grated



Preheat oven to 200C.

To make the cashew cream cheese, place the soaked cashews, nutritional yeast, cilantro, lemon juice, spices and water in a blender and blend until completely smooth (this may take a while depending on the strength of your blender). Season with salt and pepper, then mix through the grated vegan cheese. 

Cut the jalapeños open from the top and remove the seeds. Alternatively, you can cut the peppers open from the side. Fill the peppers with the cheese mixture and leave aside.

Prepare a simple batter by mixing together the tbsp of flour and plant-based milk. Now coat the jalapeños first in flour mixed with a pinch of salt, then in the batter and then in breadcrumbs. I did a double-coating to get an extra crispy crust. When ready, place in a single layer on a baking sheet and brush with oil. Bake for 15-20 minutes until slightly browned and crispy. 

For the dipping sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Enjoy!




Sometimes things don’t work out, and that really sucks. But then you get over it, analyse the situation and the end result is even better. Do you agree? This is what happened when I came home one day with the intention of making beetroot patties (for a beetroot veggie burger). After an hour in the kitchen, the patties just did not seem to work. I could just imagine them breaking apart when I was gonna fry them. So I turned the mixture into bite-sized little falafels, perfect to fill up a fresh pita bread. Things made even more sense when I discovered that in addition to pita breads I also had hummus (very necessary for a good pita) and all of these veggies waiting to be used. Without sounding corny, it was meant to be.

And the beetroot falafels – ahhh, they’re just dreamy. I love the taste of smoked paprika together with the earthy beetroot. Combine that with a pocket full of flavoursome vegetables and you are good to go!



2 tbsp cooking oil

2 garlic cloves, minced

1/2 onion, finely chopped

1/2 bird’s eye chilli, finely chopped

3 button mushrooms, finely chopped

1 tsp chilli sauce

1 small beetroot, finely grated

20 ml water

70g cooked black rice

120g red kidney beans



1 tsp smoked paprika

4 tbsp all-purpose flour

3 tbsp breadcrumbs + more if needed



Mushrooms, sliced and sauteed in oil with a bit of hot sauce

Avocado, thinly sliced

Purple cabbage, thinly sliced

Radish, thinly sliced

Fresh coriander


Sesame seeds

4 pita breads, toasted



Heat oil in a pan. Add the garlic, onion, chilli and mushrooms. Cook until mushrooms are translucent, then add the beetroot and beans. Add the water and cook for 5 minutes or until the beetroot is tender.

Transfer mixture to a blender and add the rice, salt, pepper and smoked paprika. Blitz a couple of times, then add the flour and blend more. You want it a bit chunky. Place mixture in a bowl and stir in the breadcrumbs until the falafel mix is firm enough and then shape it into balls. Place falafels in the fridge for 30 minutes, then either cook on the stove with a bit of oil or in the oven at 180 for 15-20 minutes, turning half way.

To assemble, toast the pitas, cut open and smear with hummus. Place all the ingredients inside and top with coriander and sesame seeds. Enjoy!

THAI RED CURRY NOODLE SOUP with shiitakes and broccolini


As you might be able to tell, I’m kind of into Asian food. Perhaps it’s because it’s all the flavours that excite me the most – hot, spicy, sour, umami. Ohh my, I start salivating just thinking about it.

The best thing about this is that it is actually ready in 20-30 minutes, depending on how fast you chop. I finish it is 10. (just kidding). And the best part is that the toppings are actually endless – use what ever you have in your fridge! I always have mushrooms which provide the right amount of umami to the dish, so I used them. And broccolini cause it’s so nice and juicy and crunchy.

This here is everything I love in a bowl of soup. I hope you like it too!



2 large garlic cloves, minced

thumb-sized piece of ginger, minced

oil for frying

750 ml vegetable stock

400 ml coconut cream

4 tbsp Thai Red Curry Paste

juice from 1/2 lime

soy sauce, to taste

salt, to taste

pepper, to taste

4 shiitakes, thinly sliced

handful of broccolini, roughly chopped

1 packet of rice noodles, cooked in boiling water until tender

handful of coriander

sesame seeds


Heat oil in a medium-sized pot. Add the garlic and ginger and fry until fragrant. Add the stock and coconut cream, mix through and bring to the boil. Add the curry paste and reduce to a simmer for 15 minutes. When ready, season with soy sauce, lime juice, salt and pepper.

While the broth is simmering, heat oil in a pan and add the shiitakes. Fry until golden, then add a tablespoon of water. Season with soy sauce and lime juice. Remove from pan and add the broccolini, sauté until tender but a bit crunchy. You can add a bit of water to speed up the process. Season with salt and pepper.

To serve, place rice noodles in a bowl. Add the shiitakes and broccolini and top with the broth. Garnish with fresh coriander and sesame seeds. Enjoy!