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One-pan Ramen
This one-pan ramen recipe is a cozy and comforting dish that is perfect for rainy days. With a creamy coconut broth, tender noodles, and colorful vegetables, it is soothing, nourishing, and very easy to make. Everything comes together in a single baking dish, which means less cleanup and more time to enjoy your meal.…
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Asian Carrot Cucumber Salad
This Asian Carrot Cucumber Salad is a fresh and colorful side dish with crisp vegetable ribbons and a sesame lime dressing. Thin strips of carrot and cucumber mix with soy sauce, lime juice, ginger, and toasted sesame oil. Sesame seeds, spring onions, and optional chili add crunch and a hint of spice. You…
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Beetroot Toast
If you love vibrant and creative meals, this beetroot toast recipe is for you. At Ahimsa Plant Kitchen, I enjoy making plant-based dishes that are nourishing, colorful, and playful. This beetroot toast combines creamy spreads, fresh bread, and earthy beetroot for a snack, breakfast, or brunch. Each slice feels special and thoughtfully prepared. What…
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Avocado Inside-Out Sushi Roll Uramaki
Learn how to make a vegan avocado inside-out sushi roll, also called uramaki, at home. This plant-based recipe combines creamy avocado, seasoned rice, and fresh vegetables rolled in nori. The result is a colorful, healthy, and satisfying meal. You can enjoy it for lunch, dinner, or when entertaining guests. This avocado inside-out roll is…
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Herbed Cream & Avocado Toast
Add some extra flavor and protein to your avocado toast with this creamy plant-based herbed tofu spread. It’s whipped up in no time and a great way to change up this delicious classic. I added cilantro to mine, you can also use other herbs, such as parsley or dill. Share this… Facebook Pinterest…
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Puffed Rice Paper Salad
This crispy rice paper salad is light, fresh, and full of texture. Air-fried rice paper squares puff up into crunchy bites that makes this salad really special. Combined with juicy mango, creamy avocado, crisp vegetables, and a zingy ginger-lime dressing, It's a vibrant summer dish that hits all the right notes. Share this……
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Beet Pickled Cauliflower
Bright, tangy, and full of crunch, this beet-pickled cauliflower is a vibrant way to upgrade salads, tacos, wraps, grain bowls, or snack boards! The natural color from the beets transforms the cauliflower into a stunning magenta, while garlic, ginger, and chili flakes give it a zesty punch. Easy to make, easy to love.…
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Nori Rice Paper Wrap Hack
This crispy nori rice paper wrap is the ultimate snack — healthy, colorful, and loaded with flavor! It’s seriously made in 10 minutes. Just dip a rice paper sheet in water for 2 seconds, add a nori sheet on top. Slice the bottom part with scissors until the center. Then fill each quarter…
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Panzanella Salad
This Tuscan-inspired Panzanella salad is a rustic and refreshing summer dish, that I eat almost every day during tomato season. The main ingredients are ripe tomatoes, toasted bread, and fragrant basil. It's a brilliant way to use old bread, transforming it into something crisp and flavorful. This easy salad is brought together with…
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Avocado Mango Toast
Looking for a vibrant brunch or snack that’s both nourishing and visually appealing? This avocado mango toast is a tropical spin on your favorite avocado toast. Creamy avocado meets juicy mango, topped with zesty lime, a drizzle of olive oil, and a kick of chili flakes. It's the perfect blend of sweet, savory,…
Welcome to my blog
My name is Bettina Knapp, originally from Austria – based in Menorca (Spain). I’m a passionate plant-based chef who loves sharing love for colorful and vibrant vegan food.