Quick Recipes

alt="a blue bowl full of soba noodle salad with lots of fresh green watercress."

Soba Noodle Salad

January 26, 2023

This quick, flavorful, and healthy soba noodle salad goes very well with my Sesame Crusted Tofu. You…

alt="a half eaten bowl of white cabbage in bechamel sauce served in a blue bowl."

Cabbage In Bechamel Sauce

January 12, 2023

This super easy recipe for cabbage in bechamel sauce is one I grew up with and it is a great way to …

alt="Asian rice noodle salad with lots of colorful vegetables."

Easy Asian Rice Noodle Salad

January 4, 2023

Quick to make and without using any hard-to-get ingredients, this Asian Rice Noodle Salad simply ooz…

alt="a close up of a bowl of spaghetti alfredo with thinly sliced cabbage and fresh thyme."

Spaghetti Alfredo – Light

November 9, 2022

This recipe is light in several ways: Light on the calories and light on the simple carbohydrate loa…

alt="roasted cauliflower sprinkled with fresh rosemary."

Roasted Cauliflower With Lemon, Garlic & Fresh Rosemary

September 27, 2022

A very simple dish that admittedly doesn’t look like much. But looks can be deceiving. Roasted cauli…

alt="a close up of some white beans and kale pasta."

Pasta With White Beans & Kale

September 27, 2022

This recipe is a natural continuation from my Tuscan White Beans & Kale recipe. The strong flavo…

alt="a bowl of miso soup with green onions and a ceramic spoon."

Vegan Miso Soup.

August 25, 2022

The two main ingredients in a classic Japanese miso soup are dashi stock and miso paste. What is…

alt="a bowl of hummus sprinkled with cayenne pepper and served with sticks of carrot and cucumber."

Hummus

February 4, 2022

The base of a traditional hummus is chickpeas. Chickpeas are not only super healthy, they are also s…

As far back as I can remember I have had a love affair with veggies. Not as a vegetarian but in a "wow this is so tasty!"-kind of way. I have lived in (and eaten my way through) several different countries, from East to West. This has given me an appreciation for the way things are done elsewhere. And it is those two elements combined, the love of plants and the exposure to global flavors, that inspired me to create East West Flavors. Through recipes, workshops, and cookbooks I hope to show just how uncomplicated it can be to make delicious and healthy meals centered around whole plant foods - sprinkled with a little global magic.

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